I've always steered clear of non-stick cookware, so I'm glad to see your recommendation for a covered cast-iron skillet. Your links are very useful. Hope they're affiliate links so you can get a few pennies.

Alex - exactly. When you eat 1/3 lb of bacon each morning, you end up with a ton of the best cooking fat in the world. I probably have 20 lbs of it stored in cans in my freezer. Not sure why, really, other than it seems like a waste to throw out 🙂

Other great options: duck fat, lardo (cured pork fat), and honestly a little cold-pressed organic olive oil is a tasty option once in a while.

Not sure where you got the idea that cast iron heats less evenly. In my experience, and that of family knowledge is that iron distributes heat the best, although unwieldy in other ways.

And these days you can buy pre-seasoned iron. Though I've never given it a go since I've inherited my set from my grandparents.

Of course, I'm not a newbie to cooking and I've got my own zealotry -- plus my big iron skillet is the only pan I have that's large enough to cook an entire pound of bacon in one go. Good intro for other folks definitely.

For a lot of reasons, I ditched plastic food storage containers a few years ago (except for a few I keep around that can be given away without need for returning). The final straw was when my new dishwasher flipped every plastic container upright, filling them with dirty water, no matter how I positioned and weighed them down when loading the racks.

I replaced with glasslock tempered clear glass storage containers. These clear tempered glass containers have air-tight and leak-proof silicone gasket sealed plastic lids that lock down securely. They are great for freezer and fridge food storage, as well as storing dry foods in the cabinet. I think glasslock containers look nicer on the table than plastic, too. My husband packs his lunch in glasslock. The tempered glass is microwave safe, but not oven safe like Pyrex (though I've safely used the glass containers (covered with foil, not the plastic lids) in the oven at very low temp to keep food warm). Many of the newer container versions have sloped sides so they can "nest" with other containers when empty, saving storage space.

Glasslock containers are sold individually at some grocery stores (see importer's website below). Plus I've seen them at Bed, Bath & Beyond; The Container Store; Target (plus some two container sets that nest); on Amazon.com and other online retailers (Kinetic). Costco has been selling very good starter sets at an excellent price (occasionally with an instant or coupon discount).

While tempered glass containers cost a bit more than the quality plastic storage containers, I've found with reasonable care, they are quite durable and economical in the long run (even with a grumbling and often careless 6th grader unloading the d/w most days). The company even replaced one of my lids for free when I inquired about obtaining a replacement lid for one that was inadvertently thrown out at a potluck party.

This is a link for the importer-distributer for the US: http://www.dooilusa.com/2product/product.html

I recently bought a Earth Chef, ceramic skillet. Non stick, safe in the oven to 1000 degrees and contains no toxic or hazardous materials (at least that is what it says on the packaging.)

Since I purchased it, it's pretty much been the only frying pan I've used. Much lighter than the cast iron pan, you won't get an arm workout, but if you are using other non-stick pans you'll love being able to crank the heat and not worry about what kind of chemical essense you're adding to your food.

I am surprised you did not mention Stainless Steel skillet! I loathe nonstick skillet! they wear out fast even if I used nylon spatula and I don't overheat. I don't know why I own nonstick and lately I have learned they are not MOST SAFEST, but can become dangerous toxic over the time due to wear and tear. you don't want that!

Cast Iron skillets has been used by people over hundred decades and are very safest cookware and you get some iron as nutrient when cooking in them. I just bought Lodge cast iron skillet couple weeks after my nonstick finally show signs of wear and tears after 2 yrs probably cheap brand Cucina?

Yes, it's PITA to season the cast iron every time after cooking. Also buying new one prevent you from cooking anything that is acidic like tomatoes, lemons such like that till it is well seasoned over the time before cooking them.

I have fond memories of using 12" Revere copper-clad stainless steel that my mother owned and has been in the family for decades. That memories has me considering getting Revere copper-clad SS cookware set for sure. Stainless Steel cookware is easy to care and is ready to cook anything including acidic foods! http://www.shopworldkitchen.com/revere

I am also considering stoneware for baking: http://www.traditionalcook.com/stoneware.shtml

I keep a seperate smaller cast iron skillet just for cooking eggs. Once seasoned with tallow, it's as non stick as any of the non stick pans. Back when I though vegitable oils were the way to go I tried to season with that, but it just doens't work. You gotta use tallow.
You can get suet (the fat from around the cows kidneys) when you order your half a beef for your freezer. I took 11 lbs of it, rendered half of it and still have lots left. I put some chuncks in a little glass jar and keep it by the stove...