One area of her concern that I don’t roll my eyes at is food safety. Our children are definitely being negatively impacted by all the toxins and over-processing present in foods. That’s why I and my sister try to eat local organic food and we cook using non toxic waterless cookware that cooks food to temperature and flavor perfection.

What I do is place the water into my waterless skillet, put in the poaching rack, and then set the skillet on a burner turned on to medium high heat. Then I add a bit of butter into each cup, cover the skillet, and let the water boil. When the water is boiling and the butter has melted, I put a cracked egg into each cup. The cover is put back on, the egg poaches on low heat for a few minutes, and then I can enjoy delicious, perfectly poached eggs.

I start by roasting carrots, leaks, celery, yellow and red onions, and garlic for one hour in an oven heated to 450 degrees Fahrenheit. When they’re done roasting, I place the vegetables in my giant stainless steel stock pot and add thyme, bay leaves, peppercorns and water. I bring the whole thing to a boil, then reduce the heat and allow the mixture to simmer for an hour. Finally, I strain the mixture through a fine mesh sieve and store the resulting stock in containers for later use.

I start by slicing the tomatoes length wise and setting them in a bowl. Then I add smashed garlic, Italian seasonings, and enough olive oil to coat all the tomatoes. I mix them well and then spread the tomatoes on a tray and roast them in the oven at 425 degrees Fahrenheit for 20 minutes. While the tomatoes are roasting, I sauté the onions in butter until they are wilted and slightly brown. When the tomatoes are done, I add them to the onions, cover them in vegetable broth, bring to a bubble and then cover and simmer for 15 minutes. Finally, I blend the whole concoction in a blender in order to get a smoother texture. Delicious!

Start by thoroughly cleaning the non toxic stainless steel cookware with soap and water.  Add a cup of vinegar to the wash water if the cookware is new.  Rinse thoroughly.  Dry the cookware and then coat the insides with vegetable oil using a basting brush. When the insides are thoroughly coated, place the cookware on the stovetop and turn the heat on medium. When the oil starts smoking remove the cookware and allow it to cool.  Blot off excess oil.

As an adult, I’ve put my own spin on this dish by using French baguettes and a combination of goat and feta cheeses. I lightly toast the outsides rather than completely smothering the bread in butter. While the sandwiches are toasting, I like to make roasted tomato soup using my Maxam stainless steel cookware. The result is a delicious version of adult grilled cheese and tomato soup – perfect for cold winter afternoons.

I marked on the registry that I intended to gift the couple pots and pans. Instead of giving her the brand she requested, I found a great deal on Maxam stainless cookware. My niece and her new husband will get a lot more use out of the cookware I gifted them. Plus, the cookware will look lovely in their new home.

These fry pans can cook vegetables and entrees in no time, with very little effort on my part. They can be easily cleaned by hand or simply tossed in the dishwasher. A lifetime warranty means that I don’t have to worry about ever being without these weeknight mealtime lifesavers.

To restore the shiny bottoms of non toxic cookware sets use this simple technique: Begin by pouring vinegar over the bottom of the pots and pans. Sprinkle table salt on top of the vinegar, let the mixture stand for one minute, and then, using a sponge, scrub the mixture in a circular motion. Rinse off the mixture and those blackened bottoms should look new again!

To remove hard water stains from non toxic stainless steel cookware, mix ½ cup of vinegar into four cups of water. Boil the mixture in the pot or pan you are cleaning for 10-15 minutes. Let the mixture cool, pour out the water, and wash gently using a little bit of dish soap and mild water.