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Outfitting the Green Kitchen

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Cast-iron frying pans are perfect for cooking foods like eggs that need gentle heat and for searing vegetables, fish and meats without sticking. The material heats evenly and retains heat well so that foods can be cooked at lower temperatures, saving energy. The best bet is to purchase used cast iron; the surface becomes more non-stick as it ages, and rust spots can easily be cleaned and re-seasoned. We recommend purchasing two skillets: a small one, 6 or 8 inches in diameter, and a large pan, 10 or 12 inches in diameter. If you are unable to locate used cast iron, try Lodge Manufacturing's 10-inch pan and 8-inch skillet.

Lighter than cast iron and less reactive than aluminum, stainless steel is best for a sauté pan, allowing you to pick up the pan and toss the food around as it cooks. Good quality stainless-steel pans are constructed with an aluminum core so that they heat quickly and evenly. The interior of the pan should be fully lined with stainless steel (not a non-stick coating); the exterior can be aluminum or steel. The All-Clad MC2 line is well constructed to last for years.

Enamel-coated cast-iron pots are good for cooking grains, soups, sauces and stews, which require longer cooking times and could potentially burn when cooked in a thin-bottomed pot. We recommend having two sizes (4-1/2 quart and 9 quart). The cast iron prevents burning and the enamel coating is completely non-reactive with food. When purchasing used enamel-coated cast-iron pots, check that the enamel is intact and not chipped, cracked or broken. Le Creuset and Lodge Manufacturing both make enamel-coated cast-iron pots. Enamel-coated copper pots, new from Chantal, offer the slow cooking and non-stick surface of enamel-coated cast iron but are slightly lighter and have a steel band around the rim that protects the edges of the enamel from chipping.

Thin steel 4- and 8-quart pots with lids are used to boil water for blanching vegetables and cooking pasta, and for reheating sauces and soups. Cheap steel pots perform just as well as pricier makes, and these pots are exceedingly easy to find at resale shops for just a few dollars.

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Clay Bakeware

Clay bakeware, which cooks slowly and evenly, yielding great results, suits everything from soup to dessert. Lidded baking pots are soaked in water before use, allowing for low-fat cooking that yields moist delicious results. Clay pie plates and baking pans allow crusts to crisp and brown perfectly. Romertopf sells clay pots in a variety of shapes and sizes; try their Clay Bread Baker. Lehman's sells a terra cotta pie pan.

La Chamba black clay pottery from Colombia can be used on the stovetop, in the oven or in a microwave. The pottery is lead-free and has the added benefit of being very lightweight.

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Knives

Fine knives are a chef's dearest possession and should be well cared for, since a dull blade is much more likely to slip and cut your hands. Stainless steel is cheap, but it's too hard to sharpen; carbon steel knives require frequent sharpening and maintenance. Pick forged, high-carbon steel knives for long-lasting blades you can sharpen yourself. Every kitchen needs these basics:

For sharpening knives, use a simple stone with honing oil. If you are unfamiliar with sharpening techniques, talk to your kitchenware store.

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Bamboo

Bamboo kitchen equipment is sprouting up everywhere and for good reason. Bamboo is a grass that grows quickly and is easily renewable. Items like cutting boards, salad bowls and salad servers and cooking spoons, which are often made from wood, are now offered in bamboo: Large bamboo cutting board; bamboo salad servers; and large bamboo salad bowl.

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Glass

Glass, used for wine glasses and tumblers, dinnerware and storage containers, doesn't contain lead, can easily be recycled and is completely non-reactive with food. Check out resale shops and antique stores for funky old sets of glassware or storage containers. A few companies are making glassware from recycled glass.

Green Glass's set of 4 elegant goblets are made of recycled wine bottles. Although not recycled, Pyrex makes a great line of glass storage containers with plastic covers.

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China, Earthenware and Stoneware

Dinnerware is one of the few items that you should avoid purchasing at resale shops. Lead is a concern in ceramics, since many older patterns contain unsafe levels. If you already own an older dinnerware set, you can test it for lead with swabs from www.leadcheck.com or download a list of EPA-accredited independent testing facilities at www.epa.gov.

A safer bet is to purchase dinnerware that is labeled "lead free." Fiestaware made by Homer Laughlin is made with lead-free glazes. Viva Terra sells a lead-free 16-piece setting of stone-colored, glossy contour dinnerware. SengWare makes vibrantly colored lead-free plates, bowls, mugs and serving pieces that are available individually or as a 16-piece set.

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Before You Buy

Clear out the clutter: Unload unwanted items at resale shops benefiting a local charity or put them on the giveaway lists at Freecycle or Craigslist (however, toss out old non-stick pans, since these may emit hazardous chemicals and can't be recycled).

Take stock: See what you really need.

Quality counts: A well-made kitchen knife or pot can last for 20 years or longer when handled with care.

Buy used whenever possible: Cast-iron pans and stainless-steel pots, glass food storage containers, glassware, tableware, mixing bowls and kitchen linens are easily found at secondhand stores and garage sales. You'll save money, reduce shipping miles and avoid packaging.

Choose equipment based on function and material: You don't need a lot of equipment, but you do need the right equipment. When looking for pots and pans never buy a set; you'll always end up paying for pieces that you don't need. You get better results by choosing each piece carefully, making sure that the material from which it's made suits its function.