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Petered Pans: On green cookware
Dear Umbra, I'm thinking it's time to start switching out my family's cookware. When hubby and I got legally partnered, we received some Calphalon (am I allowed to name names?) and pseudo-Calphalon non-stick cookware, and we've used it for a number of years. While the non-stick finish has been well cared for and is not chipping, flaking, or peeling, I have some concern about non-stick finishes and want to be able to put my cookware under the broiler. I know cast iron is supposed to be good, but is the enamel-coated kind OK? (I fear all that seasoning.) Or should I go with steel -- or something else? I hear there's a new Cuisinart Green Gourmet line, but my research seems to indicate there may be some greenwashing there. Help, Umbra, please! Jenn M., Raleigh, N.C.