I’m a dietitian who cares about healthy cookware, too. These are the pots and pans I stick with

“It really is high quality,” Moon explains. “It's just cast iron, [and] you've got the enamel, so you've got a little bit of non-stick surface. Plus, [the enamel] makes it easier to clean, and you don't have to season it as much as you would with an exposed seasoned cast iron pot of any kind.”

It also does double-duty on the stove and in the oven, even with the lid on. “It's got a metallic handle so you can feel a little more comfortable adding the entire thing into the oven,” Moon says. “So if you have a roasted chicken and you want to start with it covered and then, you know, finish it under the broiler — the cover off — that works well.”

Moon’s own culinary affair with Lodge Dutch ovens goes back to college — safe to say, she’s no longer on her first. “My older sister gave me one of these when I was maybe in college or just out of college, and she gave me the smaller kind of starter one,” says Moon. When she was older, “I upgraded to the 4.5-quart, which is a little bit bigger just to make room for larger dishes. So, I grew up a little bit there, but I love it. It's really just me and my husband, so I don't need the giant one.”

It's also beautiful, said Moon. “This is truly something that I would take maybe out of the oven and place at the center of the table just because it's pretty.”  

“In most kitchens, a 10-inch [frying pan] is sort of the workhorse,” said Moon. “The reason I like the 12-inch is that food generally likes to have a little bit more room than you think it needs.” In a lot of cases, you know, like when you make a salad, you always need a bigger bowl. Same thing with when you're searing something, and you want a nice crisp skin or an edge. You want to really avoid overcrowding.”

Having more room is what gives your meal that beautiful golden touch, says Moon.

“So, even if I'm only making like two salmon fillets, or I'm reducing and caramelizing some mushrooms in a sauce, this gives it room to kind of cook off its liquids without getting soggy or steamed and start getting nice and crispy.” 

These steamer baskets are exactly what you know from your favorite dumpling spot, says Moon. Combined with “very affordable” parchment paper liners, you’re all set up for a delicious and healthy meal.  

“You've got multiple layers so you can prep fish on the bottom and vegetables on the top, or you can make two layers of dumplings if you want a lot, and you want to have a dumpling night,” she says. Plus, It's made out of bamboo. So, it's a renewable resource. Super affordable. This one is also not going to break the bank.”

Plus, Moon says, steaming is one of the best cooking methods for retaining as many vitamins and minerals as possible. “This is really great for that,” she says. “And all you need is a little bit of hot water to get that power of the steam through your food.”

“This is not quite a wok, but it's wok-ish,” says Moon. “It's kind of that transition between a frying pan and a wok,” making it great for a wide variety of dishes. It also means faster cooking times for busy nights. 

“The moment oil goes into it, it just heats up really fast,” says Moon. “And then you're going to have nice even heat throughout. And it's got a flat base bottom, which traditional woks don't have, right? Because the woks are rotating a lot.”

“The handle is shaped kind of ergonomically, so it's easy to handle,” she adds. “And for a cast iron piece of cookware, it is really lightweight, which is unique.”

Plus, it’s excellent for combining with your steamer baskets for a healthy dinner done fast: “The other thing is when you combine these two, you can add a little bit of hot water to the bottom of the pan, and then you can put the steamer right on top.”