1

votes

Paleo cooking utensils to recommend?

Answered on August 19, 2014
Created November 19, 2010 at 12:35 AM

Setting aside for a moment the issue of what pots/pans/etc. to chose for cooking, I want to know:

What do you use for cooking utensils? Spoons, ladles, spatulas, tongs, etc.

More specifically, I'm interested in knowing the brand and material involved. Plastic, stainless steel, silicone, wood, ceramic, etc. (My kitchen arsenal is getting older and I'm about to buy replacements, hence my curiosity.)

Bonus if you choose to elaborate on the reasoning behind your utensil choice (paleo-oriented or otherwise).

1568416ef28477d1fa29046218d83ddd

(6235)

on November 19, 2010
at 01:31 AM

It is a personal quirk but I just never liked cast iron and I don't like how long it stays hot, temp control is important to me. I grew up cooking with it, I hate the weight and the way it smells to me. I use stainless steel pans with nice heavy bottoms that I get from commercial kitchen stores for cheap. But metal still scratches metal, and for that matter the seasoning on cast iron. Using metal on grandaddy's pans was also verboten.

1568416ef28477d1fa29046218d83ddd

(6235)

on November 19, 2010
at 01:27 AM

I hate cast iron. I know it is the hotness right now but having grown up cooking with it I hate the weight and the smell. I use stainless steel pans with nice heavy bottoms that I get from commercial kitchen stores for cheap. But metal still scratches metal, and for that matter the seasoning on cast iron. It is a personal quirk but I just never liked stainless steel and I don't like how long it stays hot, temp control is important to me.

95f407502f92a7bc460e8f83652341de

(288)

on November 19, 2010
at 01:23 AM

If your utensils are scratching your pan, I have to ask, what kind of pan are you using? please no teflon! cast iron and enameled cast iron all the way!

Frontpage book

Get FREE instant access to our Paleo For Beginners Guide & 15 FREE Recipes!

5 Answers

2
Eea6a68f5a7190d13c60e1c72417a581

(1376)

on December 31, 2010
at 06:40 AM

I do most of my cooking in cast iron pans, which are non stick with proper care and very affordable. I have a few stainless steel saucepans and stock pots, Revere Ware from thrift stores seems to offer better quality than that made in china today. I treasure my Le Cruset 5 Qt enameled pan. If I had to pick one piece of kitchen ware to take upon moving, this would be it. High carbon knives = better edge, easier prep. And I second the use of hardwood cutting boards and utensils above. I use corning ware pyrex for food storage and baking, again lots of this is around used for cheap. But my biggest hack is seeking out your local resturant supply- you will find abundant stainless steel tools of solid quality for very reasonable prices.

2
95f407502f92a7bc460e8f83652341de

on November 19, 2010
at 01:23 AM

always wood, never plastic. I prefer hardwoods, sealed w/beeswax (you need to maintain this, but it's not hard and they stay beautiful and useful forever). shop etsy, you will find beauty, function, and decent prices, PLUS you are supporting an artist, not a pressed bamboo factory overseas. silver, not stainless, though this is an aesthetic choice, not a health one.

1
Cab7e4ef73c5d7d7a77e1c3d7f5773a1

(7314)

on December 31, 2010
at 09:25 PM

Ceramic knives are the best. They cut great and stay sharp. For spatulas I always get stainless steel, they're the best for scraping.

Cooks illustrated has good reviews, I usually check there before I buy anything.

1
8632c87a833f1d30f5fa8d4768d10c45

on December 31, 2010
at 09:18 PM

Le Creuset cast iron enamel cookware and All- Clad brand stainless steel pots and pans is what I use. Wooden, stainless steel and some silicone utensils as well. I keep reheat all left overs in glass containers.

1
1568416ef28477d1fa29046218d83ddd

(6235)

on November 19, 2010
at 12:40 AM

My wooden spoons have been replaced with bamboo, they hold up better and don't trap flavors like wood can.

Tongs and spatulas are metal and plastic. I like soft things in my pans because scratches are annoying and make them harder to clean.

I do like ceramic knives just cause they stay sharp, I get them at harbor freight for cheap.

1568416ef28477d1fa29046218d83ddd

(6235)

on November 19, 2010
at 01:27 AM

I hate cast iron. I know it is the hotness right now but having grown up cooking with it I hate the weight and the smell. I use stainless steel pans with nice heavy bottoms that I get from commercial kitchen stores for cheap. But metal still scratches metal, and for that matter the seasoning on cast iron. It is a personal quirk but I just never liked stainless steel and I don't like how long it stays hot, temp control is important to me.

95f407502f92a7bc460e8f83652341de

(288)

on November 19, 2010
at 01:23 AM

If your utensils are scratching your pan, I have to ask, what kind of pan are you using? please no teflon! cast iron and enameled cast iron all the way!

1568416ef28477d1fa29046218d83ddd

(6235)

on November 19, 2010
at 01:31 AM

It is a personal quirk but I just never liked cast iron and I don't like how long it stays hot, temp control is important to me. I grew up cooking with it, I hate the weight and the way it smells to me. I use stainless steel pans with nice heavy bottoms that I get from commercial kitchen stores for cheap. But metal still scratches metal, and for that matter the seasoning on cast iron. Using metal on grandaddy's pans was also verboten.

Answer Question


Get FREE instant access to our
Paleo For Beginners Guide & 15 FREE Recipes!