The dazzling array of kitchen gadgets and equipment on the market can make the task of setting up one’s kitchen for Traditional Cooking seem an overwhelming and expensive undertaking.
This need not be the case!
In my newest video lesson, which I filmed for the Weston A. Price Foundation (please click here to become a subscriber of their YouTube Channel), I show you exactly how to set up your kitchen quickly and inexpensively!  The equipment shown in the video consists of exactly the same type of items I use in my own kitchen. These items easily meet all the needs I have for cooking meals from scratch day in and day out for my family of five.
What type of equipment do you find indispensable in your kitchen when preparing traditional meals? Do you have a favorite appliance? Please share your ideas!
For a complete transcript of this video, click here.
Sarah, TheHealthyHomeEconomist.com
Sarah, I’m always impressed with your blogs and videos! Thanks for being so dedicated to educating us about healthy delicious food and how to make things happen in the kitchen! 🙂
Love the video. Especially how you use your microwave as an air tight storage container. The darn thing is good for something after all – who knew? Love it 😀
Wonderful! Thank you again for all that u do!
We are making the switch from non-stick cookware to stainless steel and cast iron. What I really miss are my non-stick panini press and waffle maker. I purchased these two appliances in cast iron, but I tell ya, it’s a pain to figure out how to clean and season them properly! The manufactorer put on a wax to keep it from rusting. I washed it off, but it seemed to rust right away before I could season it. Seasoned it anyway, but my waffles had grey markings on them. Any advice on how to clean/season cast iron properly?
I seasoned ours with virgin coconut oil (VCO) in the oven at 350 for 2 hours. Then let cool in the oven overnight. I like VCO due to the burn point.
To, clean, I just use a little plastic scrubby and water. You can use salt. If you use soap, you have to re-season.
I got my instructions from Stanley Fishman’s excellent book, ‘Tender Grassfed Beef’.
Lodge makes a cast iron griddle, that we tend to use daily.
Ciao, Pavil
Great video, but I just wanted to pass this along. Just found out that the meat industry uses a meat glue (made from enzymes in pig or cow blood plasma) to turn scraps of meat into supposedly higher quality pieces. Don’t watch the video while you’re eating. Seriously.
http://thebovine.wordpress.com/2011/03/30/meat-glue-industry-secret-exposed/
You did a great job.
Do you know anything about PTOA- and PTFE-free nonstick cookware and bakeware, hard-anodized/nonreactive aluminum, or silicone bakeware? These would all be convenient & affordable options – but, of course, they’re only truly convenient or affordable if they’re safe. They seem safe from what information I’ve read, but I could definitely be missing something that somebody here could point me to.
I’m looking at the Cuisinart GreenGourmet cookware line and new USA Pans line (only for bakeware I can’t find in glass). Stoneware sounds like a great avenue to explore for cookie sheets and muffin tins. Cake pans, especially springform, are harder, but I did see a springform with a silicone band over a ceramic base in that sea of Teflon. Anybody know if aluminized steel is as safe as stainless for bakeware for cake pan shapes that only come in metal?
I’m getting married in January, so my fiancé and I have a great opportunity to allow generous relatives to invest in great equipment for us. Any tips are appreciated! Sarah, thanks for your blog!
Hi Amelia, I have not investigated some of these newer technology options. It is very possible one or more of them may be great. I would be cautious to be one of the first ones out of the gate to buy them, though. It is frequently best to wait a bit and see what shakes out over a year or two to see if it is truly a green choice.
My cookware is stainless steel over aluminum core. The aluminum helps to heat the food more quickly and evenly but never touches the food as it is completely covered by stainless so is fine.
I think that if I had access to a bridal registry, I would figure out how to spell “Le Creuset”.
Sharp video, Movie Star 🙂
Ha, ha. It’s amazing what some good lighting can do!
I like to use a chinois sieve to strain my stocks!
http://www.williams-sonoma.com/products/chinois-strainer-pestle-and-stand/?pkey=e%7Csieves%7C2%7Cbest%7C0%7C1%7C24%7C%7C2&cm_src=PRODUCTSEARCH||NoFacet-_-NoFacet-_-Feature_Recipe_Rule-_-
Great video, Sarah! Thanks for sharing!! 🙂