Thanksgiving and holiday hosting means a lot of cooking, so here's what I actually reach for. Everything here is cast iron, stainless, enamel, glass, wood or plain aluminum, with no PTFE-type nonstick coatings, plus a few swaps to cut down on plastic...
The nonstick surface is just polymerized oil, so there's no coating to scratch off into the gravy.
Lodge 12" Cast Iron Skillet
This is my pick for acidic pan sauces like cranberry or wine, which I don't like simmering in reactive or coated pans.
Tramontina Gourmet 12" Tri-Ply Clad Stainless Fry Pan
It's enameled cast iron. This is the splurge I'd actually put on a wish list, because it lasts decades.
Le Creuset 5.5 QT Round Dutch Oven
It's plain uncoated aluminum. I line it with parchment for acidic or salty foods so they aren't sitting directly on the metal.
Nordic Ware Naturals Baker's Half Sheet
It's unbleached and processed without chlorine, so it's an easy upgrade for every cookie tray this season.
If You Care Unbleached Chlorine Free Parchment Baking Paper - 70 sq ft
These are glass containers for leftovers. The lids are plastic, so I reheat with the lid off.
Pyrex 10pc Glass Storage Set
This is my most-used food safety tool. USDA says poultry should reach 165°F, and guessing isn't a method.
ThermoWorks ThermoPop 2 Instant-Read Thermometer
It has no added fragrance or dyes, which matters to me after hours of hand-washing pans.
Seventh Generation Free & Clear Liquid Dish Soap
This is the fragrance-free bar I put in the guest bath when the house fills up.
Cellura ClearMark Cleansing Bar, Fragrance-Free
I use these instead of plastic cling film for cheese, bread and half-cut produce. I don't use them for raw meat.
Bee's Wrap Reusable Beeswax Food Wraps, 3 Pack
It's solid maple, and I keep it up with plain food-safe mineral oil. The juice groove makes it my turkey-carving board.
John Boos 18"x12" Maple Edge-Grain Prestige Cutting Board
