Use low temperatures as much as possible when cooking. Slow cookers and very good for making delicious cooked food that still retains many of the nutrients. Use baked enamel cookware or cast iron. Season cast iron by coating it with fat/lard and heating it. Do not wash in soap and water but use paper towels or plastic scrapers to clean it after use. Add more lard to it if any food sticks. If you buy "pre-seasoned" cast iron, remove the seasoned layer and re-do it yourself. Make sure any glass or ceramic cookware is recommended for stovetop use before putting it on top of direct heat, some pyrex or ceramic ware may crack on the stove if it has been scratched. Use a heat diffuser and do not subject it to extreme temperatures, or rapid changes in temperature. Do not use non-stick cookware.

YES: seasoned 
cast iron, baked enamel, pyrex, Corningware, ceramic, clay pottery.
NO: non-stick, teflon, aluminum
Maybe: stainless steel (if it has not been scratched)

Ideally, use baked enamel for boiling or slow cooking and oil-seasoned cast iron for frying.

To season cast iron cookware: If new, wash in hot soapy water to remove any wax or seasoning on the pan. Then, coat with vegetable oil (not soy), lard, tallow or other animal fat. Wipe excess off with paper towel and bake in oven at 500 degrees for 1 1/4 hour.

Cleaning cast iron cookware:
To keep seasoned, cook with animal fat. To clean, scrape stuck-on food off with plastic knife, spatula or fingernails. Wipe off excess fat with dish towel or paper towels (or allow to stay in the pan if you are going to be using it again soon and not going to be putting it away). Do not wash in water. Cast iron seasoning improves with age so let cooking fat build up over time.

Ceramic and clay cookware and lead
Lead is a natural element that occurs in the soil. Any naturally-sourced earth or clay is liable to contain natural heavy metals such as lead, mercury, arsenic etc,. which are harmless when taken in their natural, unsynthesized state in the soil and may even be essential nutrients in those micro-amounts. Some merchants will advertizel ceramic or clay pots as being "lead-free". This means that the earth used to make it either was synthetically treated to remove any lead, or they used earth from some area where the amount of lead in the soil met the legal definition for no lead. In either case, it is usually a scare tactic to induce someone to buy something that is a lot more expensive than necessary.

Notes about pre-heating oven:
Most recipe instructions include a pre-heated temperature so that the recipe can be standardized for any kitchen, not because the item to be cooked needs to go into a hot oven. I don't pre-heat. I turn the oven on when I am ready to put the item in. Once you are used to how your oven works, you don't need to waste energy pre-heating it for most of what you cook. I suggest for this recipe you turn your oven on to your favorite baking temperature when you are ready to put the cake in the oven, keep an eye on it, turn it around halfway through cooking and make a note of how long it takes to bake in your oven for next time, and save that little bit of energy that went into pre-heating to a precise temperature.

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