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"Always start out with a larger pot than
what you think you need."
— Julia Child

Are Bakeware Vegan

author
Earl Hamilton
• Thursday, 22 October, 2020
• 15 min read

When it comes to vegan cooking, the right kitchenware opens up all kinds of possibilities. A few well-chosen small appliances and kitchen items can dramatically expand your vegan food preparation options.

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(Source: threeandahalfvegans.blogspot.com)

Contents

For instance, it can liquefy vegetables and herbs into a delicious soup, while gently warming it thanks to the massive friction its blades generate. It can also process thick sauces and nut cheeses that would choke up a regular blender.

If you’re wondering whether a Blended is powerful enough to blend a given food, the answer is always yes. Sure, they may cost more than all your other kitchen appliances put together, but for many Blended owners their only regret is not buying one year sooner.

Hamilton Beach makes a good cheap unit with a glass jar. They’re the quickest way to shred, chop, or grate any sort of food.

They’re perfect for baking small meals for one, especially frozen foods. And their small size means they’ll heat up much more quickly than a regular oven while using only a fraction of the energy.

Avoid super cheap rice cookers that are merely repurposed vegetable steamers, since they deliver poor results and won’t add much in the way of convenience. If you have the money to spare, I recommend paying more for a Panasonic microwave that features “inverter technology.” This style of microwave heats food much more evenly, which eliminates those dreaded cold spots in a hot dish.

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(Source: foodapparel.com)

If your household is just one or two people, choose a model that makes one pound loaves. But if you buy one you’ll want a big model since veggies are so low in calories you need to cook a lot.

Make sure the model you buy has removable plates for easy cleaning. They make a much higher grade of juice than cheaper centrifugal models.

While this guide is dedicated to getting you excellent stuff at low cost, kitchen knives are the one category where you just can’t cut corners. The pots and pans recommended below will enable you to make an incredible assortment of vegan dishes.

A stainless steel saucepan with a glass lid is a terrific choice. This stainless steel one quart Cuisinart with a glass lid is one you’ll use all the time.

Also pick up this Cook N Home two quart model if you want a greater range of options. The 12-inch Stone Earth Frying Pan by Over is the perfect choice.

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(Source: kcgcorporation.com)

So if you’re going to make a lot of stir-fries you should own a wok, since it delivers better results than a frying pan. Bakeware & Casserole Disembarking Sheets Needed for cookies, pastries, roasted vegetables and a hundred other uses.

A heavy duty aluminum model is a good choice, since it’s strong, even-heating, and lightweight. Thirteen Chefs makes an especially high quality cutting board that’s still cheap.

But also buy a polypropylene cutting board for onions and garlic, since wood of any sort absorbs odors. Pyrex bowls are heavy, can shatter, and make no sense at all.

We recommend an inexpensive burr grinder (or a fancier model if your budget permits). If this keeps you from buying coffeehouse coffee every day, you’ll recoup your investment within weeks.

Under no circumstances should you buy a cheap blade grinder though, since the uneven grind makes terrible coffee. Useful both for leftovers, for making salads in advance, and for bringing food to work or school.

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(Source: foodapparel.com)

They’re also worth using to keep foods like pretzels, potato chips, and nuts fresh after you’ve opened the bag. This means if you make a purchase after clicking, I may get a small percentage of the sale, at absolutely no extra cost to you.

Then, I’ve added some additional optional vegan kitchen items you can add to your kitchen if you want, or if you cook a lot of a particular dish (for example, a tofu press if you eat a lot of tofu). Choose from the menu below to see the vegan kitchen essentials and ‘nice to have’ items.

Make sure your kitchen is well stocked with vegan appliances, and to save yourself time and space, prioritize buying the ones you’ll use most. I know I’m a bit crazy in packing a huge, heavy, glass blender (and yes I did have to sacrifice a lot of clothing space in my bag for it) but I was thankful for it every day.

I use my food processor several times a week, to whip up batches of hummus, vegan pesto, cashew cheese and other sauces. Full-size food processors can also save you a lot of chopping, slicing and grating time with their various attachments to chop/slice/grate your veggies.

I put together an entire guide to buying a food processor, which you can find here. Budget option: A mini food processor, with a capacity of 3 cups, is perfect for making small to medium-sized batches of hummus, pesto and sauces.

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(Source: lowcarb-glutenfree.com)

Coffee grinders are vegan kitchen gadgets you won’t want to miss. Inexpensive and easy to use, a coffee grinder will allow you to save many hours or your time making vegan cheese.

And if you love making curries, then nothing beats freshly ground spices. I highly recommend stainless steel pots because that way you don’t have to try and work out which, if any, nonstick coatings are safe.

I once lived with very disgusting housemates who would constantly use my nonstick pots and pans, scrape them with metal spatulas (big no-no) and completely ruined the coating. I discovered it one day when I made a big pot of rice and served the rice only to discover it was covered in pepper…except I hadn’t used pepper…and the pepper was bits of non-stick coating (so gross, and potentially bad for you).

Rather than mess around trying to work out if you can find a green/safe/long-lasting nonstick coating, just buy stainless steel. Budget to Mid-range : I suggest buying just a couple of stainless steel pots in different sizes.

For this reason I consider a wok an essential piece of vegan kitchen equipment. Carbon steel is the traditional wok material of choices–and it’s lightweight, naturally nonstick and inexpensive.

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(Source: foodapparel.com)

Although some people think they’re just for meat, I’ve found mine is perfect for vegan cooking. Even better, it’s oven-safe, so I’ll often start a meal on the stove in my cast iron frying pan and transfer it to the oven (like this vegan zucchini/courgette gratin).

Lodge cast iron products are incredibly durable and last generations. The best kitchen tools for vegans are often some of the simplest: a good knife, a chopping board and wooden spoons.

In terms of vegan cooking supplies, you can't get much more basic for a vegetable-centric diet than a vegetable scrubber and/or peeler. I recommend a stainless steel vegetable peeler like this because they are sturdier and longer-lasting than plastic ones.

A vegetable scrubber is optional but is very useful if you buy potatoes or other root veggies from the farmer's market that are covered in dirt and could use a good scrub. I recommend metal measuring spoons (not plastic) for durability and ease of cleaning.

I recommend a Pyrex mixing bowl, which will won't crack if you add hot ingredients. There are plenty of other single-use vegan cooking accessories (like cherry hitters) but I'm not a fan of single-use kitchen implements.

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(Source: foodapparel.com)

A crackpot/slow cooker can make your life much easier, particularly if you work long hours and would like to come home to a hot meal. Stick the ingredients in before you leave for work, and come home to a hot stew vegan curry.

I love using mine overnight while I sleep to make caramelized onions or cooked beans. Click here to check the latest prices. Instant pots can make your cooking much easier.

If you listen to the love for them all over the internet (where they have quite a cult following), you know they can cook dried beans in minutes (but safer than a traditional stove top pressure cooker), they can make yogurt, sterilize bottles, sauté, act as a slow cooker and cook rice. If you want a machine that will simplify your cooking in many ways (and you have the space for it), the instant pot might be your new kitchen best friend.

My dad loves his, particularly for cooking dried beans quickly (no more forgetting to soak them overnight). I think the Cuisinart ICE range (which I have) offers the perfect balance of value and performance and after many hours of research, is what I opted for.

Click here to check the latest prices. Air fryers are useful if you like a lot of fried foods, but want to make them in a healthier way. They became immensely popular a few years ago, and while I don't own one, I know many vegans who adore theirs and making crispy, 'fried' style treats with much less oil.

(Source: bakingwithhoney.co.uk)

A stand mixer will come in handy if you do a lot of baking, or if you plan to whip up fluffy vegan aquanaut meringues. However, if you are into baking, and have the kitchen space, it's a worthy investment and Kitchen aid mixers are the go-to appliance and will last many years.

If you eat a lot of courgette noodles, or are a raw vegan, a spiralizer comes in handy. I don't eat many courgette noodles, but I often use the spiralizer to twist some carrot spirals on top of salads.

Imperial is an Italian company that makes very long-lasting, sturdy metal manual models (I have this one). If you have a Kitchen aid stand mixer, you can also get a pasta maker attachment.

Click here to check the latest prices. Tofu presses make cooking tofu to perfection much easier. This article is focused on helping you choose safe and suitable cookware for using on the stove top.

Quality stainless steel is a safe alternative to many potentially unsafe cookware options (see below for more information on what to avoid). This is what we most often use, partially because we were handed down some very high quality stainless steel pots and pans.

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(Source: foodapparel.com)

There are inexpensive stainless steel pots and pans that may risk your health due to contaminants. This article outlines some tests you can do that might help you figure out if you have a good piece of cookware, or something that may contaminate your meals.

Stainless steel is mixed with other types of metal to aid with conductivity and reactivity. Stainless steel is not a non-stick surface, so you do need to use either water or broth to keep the food from sticking.

However, after you cook the food for a while, you can allow the liquid to evaporate and you can brown the contents if you wish. It is harder to clean, but there is also no coating that can be chipped or scraped (or carry additional contamination concerns).

These non-stick products carry some same potential risks of any other non-stick pot or pan, but a high quality stainless steel with a safe coating that does not carry contamination risk could be a very good option if you research the product and manufacturer carefully. Cast iron is a tried and true cookware option that will last a lifetime.

Enameled cast iron doesn’t need to be seasoned, and your food will not stick, as long as the surface is smooth. You will get a bit of a workout moving them around the kitchen, especially if you are working with a very large pot.

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(Source: www.9minecraft.net)

Seasoning creates a hard and protective coating that you then proceed to cook on (without further oil). The oil creates this surface by a reaction called polymerization, and this protects the metal and makes it non-stick.

Bonded, polymerized oil ends up back in the food provided how long it has been there through low-fat cooking. But this is a note that you may want to do your personal research if you cook with the surface a lot, or a small amount of oil is a concern.

It would be nice to know, and also understand a bit more about polymerized oil, because the best pressed and marinated tofu I ever made was baked on a cast iron skillet. Enamel coating is known to be safe to cook on, it doesn’t leech contaminants, it’s heat-resistant.

They do however take longer to heat up to temperature, and you do need to make sure you care for them properly (utensils and so on). A commonly known brand of quality enameled cast iron is Le Crest.

Quality ceramic is an often recommended as an excellent surface for oil free cooking, Mary McDougall mentions ceramic pans in her presentations and resources about oil-free cooking, however there are many products that are not safe. You really need to know a lot about your source and purchase pans made from a reputable manufacturer, and this could be quite hard to find or trust.

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(Source: www.greatbritishchefs.com)

Mary McDougall mentions Scan Pan as a preferred brand, but do your due diligence on the latest information regarding any brand, where they are manufactured, and what is used during manufacturing and in both coatings and the cookware base (the pan itself). For whatever brand you land on, make sure you perform thorough research online and with the manufacturer to ensure that the product alleviates your own safety concerns.

For example, if you invest in a steamer, that digital pressure cooker, or a crock pot, make sure you check out what kind of coating the parts that touch your food are made out of. There are several types of cookware that have problems with toxicity, and there is a wealth of information available on this topic.

Teflon has historically used a man made chemical called FOA (Perfluorooctanoic acid) during the manufacturing process, which is known to be a carcinogen and may lead to other developmental and health outcomes (such as “Teflon flu” and dead birds). Some PFC classed chemicals are in newer products, and there has been less study of their possible affects on health.

There are some similar concerns with copper cookware leaching potentially toxic contaminants that bio accumulate, so you may want to research either kind of material if you have this in your cupboard and plan to use it. Lastly, Recycled or green cookware is troublesome, as it may contain a variety of metals you don’t know about (as they are sometimes all combined into one product).

It may be best to avoid these products due to potential contaminants that leech into your food when heated up. I found a reputable brand ceramic 12 inch fry pan in the thrift store, like-new condition, for under $10CDN.

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(Source: www.eastereggwarehouse.com.au)

Avoid cast iron unless you are happy seasoning it regularly (I am so it's not a problem), ceramic coated can also be an issue if the coating is damaged, but 100% ceramic is also fine because it is 100% inorganic in its truest form. Casserole bowls, cooking dishes, other than plastic items that are BPA free.

Just like other non-stick cookware, the synthetic ceramic surface layer degrades with normal use. Purchase only 100% ceramic cookware; it is nonreactive, contains no toxic metals or synthetic polymers and it withstands erosion and temperatures up to 1800 degrees Fahrenheit.

Spanish candelas and older Roberto baking dishes are excellent earthenware choices and you may find casseroles and pie pans from your local potter. (Note: antique ceramic or earthenware pots may contain lead.

Enamel is a fused glass surface overlaying a light metal–or a heavier cast iron–pot. With proper care, quality enamel cookware lasts a lifetime.

There are various brands available; do an online search for users comments to determine the line that best suits you. Glass coffee pots and casserole dishes are inert and affordable.

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(Source: foodapparel.com)

Bamboo steamers and paddles as well as wooden spoons, chopsticks and crockery are non-reactive and modestly priced. (Note: natural parchment paper is coated with non-reactive silicon, not the chemical Newton).

Stainless steel is the least reactive metal, and for many people, the most versatile and healthful cookware option. It makes an acceptable set of basic pots, pans and bakeware.

Because it unevenly conducts heat, most stainless cookware is clad or encloses an aluminum core. When you’ve burned something onto the pot, cover it with baking soda, salt or a strong detergent and let it rest for a day or more if necessary.

Carbon steel is inexpensive, thin, lightweight and ideal for a wok or crêpe pan because it rapidly conveys heat. With use, it will develop a non-stick like patina but prior to that do not use it with liquid or acidic ingredients and dry it thoroughly after every used to prevent rust.

Cast iron pots are good for quick breads, pancakes and for sautéing vegetables. Although a soup cooked in cast iron becomes iron-enriched, this heavy metal is not bioavailable.

Not according to a 2005 British study that determined while the overall the chemical migration from the silicon into foodstuffs was low, it does occur. The advantages of silicone include heat resistance (below 428 degrees Fahrenheit), flexibility, the fact that it can go directly from the oven or microwave into the refrigerator or freezer and that it is generally easy to clean.

Other Articles You Might Be Interested In

01: Iron Cookware How To
02: Boneless Chicken Strips In Air Fryer Recipes
03: Boneless Teriyaki Chicken Thighs In Air Fryer
04: Bone In Chicken Thighs With Skin Air Fryer
05: Bone In Slow Cooker Chicken Thighs
06: Bone In Slow Cooker Pork Chops
07: Bone In Slow Cooker Pork Shoulder
08: Slow Cooker Amazon
09: Slow Cooker And Air Fryer In One
10: Slow Cooker Appetizers
Sources
1 www.allrecipes.com - https://www.allrecipes.com/recipes/16424/everyday-cooking/slow-cooker/appetizers/
2 www.thespruceeats.com - https://www.thespruceeats.com/slow-cooker-appetizer-recipes-4132374
3 www.themagicalslowcooker.com - https://www.themagicalslowcooker.com/