We outlined a list of some of our favorite pans for healthy cooking.
Prioritizing health in the kitchen should be as simple as sourcing high-quality, fresh ingredients and preparing them with the right cooking tools and techniques.
For quick vegetable stir-frys and protein-rich tofu scrambles, look no further than our Carbon Steel Wok (which doubles as an amazing steamer) and Non Stick skillets. Low-carb grains like quinoa and oats will cook evenly in our 5-ply Stock Pots, while Quarter and Half Sheet Pans should be your go-to for parchment-baked fish, whole-roasted cauliflower, baked chicken breasts, and everything in between.
Here, we break down the essential cookware for mastering weight-loss meals:
Non Stick Frying Pan
Coated multiple times with professional-grade coating, our Stainless Steel Non Stick Frying Pans last 10 times longer than other premium brands’ non sticks and 70 times longer than ceramic cookware.
The durable, easy-to-clean surface means you can ditch the oil when preparing egg white omelets and scrambles, seared tofu and fish filets, zucchini noodles, and sautéed spinach or kale.
Blue Carbon Steel Grill Frying Pan
Not only does grilling add a depth of smoky flavor, it requires less oil and releases fat from proteins as they cook. Our long-lasting Blue Carbon Steel Grill Frying Pan has 62 perforations which allow for lots of direct flame contact. Use it year round for everyday dishes like lean bison and salmon burgers, charred romaine, and marinated chicken.
Blue Carbon Steel Wok
Woks are one of the unsung heroes of the kitchen, especially when it comes to weight-loss meals. Made from French blue carbon steel, which is extremely conductive and naturally slick, our Wok is endlessly versatile—ideal for stir-frying fresh veggies, braising protein-rich ingredients like chickpeas and lentils, and steaming fish.
Our Stock Pots are formulated from one a single piece of premium 5-ply metal, making for even heating and retention and preventing chemical leaching.
You’ll want one when prepping a big batch of wholesome quinoa, farro, or wild rice for grain bowls and salads and for DIY chicken or veggie broth. Break out the Stock Pot for turkey or chicken chili and for protein- and fiber-rich beans.
Sheet pans are a workhorse in restaurant kitchens for a reason. Roasting? Look no further. Reheating? They do the trick. Baking? A staple. Our lightweight-yet-durable Sheet Pans are domestically manufactured from commercial grade 3004 aluminum and boast an encapsulated rim for easy cleaning. U
se the half and quarter sheet pans for everything from low-calorie fish en papillote and frittata for a crowd to crispy broccoli and whole-roasted cauliflower. Top with a sheet of parchment, spread with some blended yogurt, and pop in the freezer for satisfying (but healthy) yogurt bark.
Evenly distributed heat can be a challenge when roasting vegetables—some turn out mushy (or worse, burnt) while some remain raw. Our Roasting Pan, designed in partnership with Chef Tom Colicchio, for holiday cooking and everyday meals alike, is formulated from carbon steel to ensure even cooking, and features high sides and curved edges so you can stir and flip as you go.
Throw in lightly-oiled vegetables or a simply-seasoned roasting chicken and you’ll achieve perfect brownness every time.