Don't bother-these are expensive gimmicks that don't work. Besides, choosing the right oil is far more important. Extra virgin olive oil is very healthy for you-just use it sparingly. Pure, extra virgin olive oil is not only a light and delicate addition to many wonderful dishes, it is one of the most health-promoting types of oils available. Olive oil is rich in monounsaturated fat, a type of fat that researchers are discovering has excellent health benefits. In many parts of the world, a high fat intake is associated with degenerative diseases such as atherosclerosis, diabetes, asthma, colon cancer, and arthritis. But in some parts of the world, a high fat intake is actually associated with lower rates of these conditions. A closer look at the foods eaten in these places reveals that the high fat intake is actually due to the generous use of olive oil. Comparing these areas, such as the Mediterranean, where olive oil is the main fat used, to other regions, like the United States, where other fats such as animal fats, hydrogenated fats and vegetable oils like corn oil dominate, turns up some very interesting data. It turns out that people who use olive oil regularly, especially in place of other fats, have much lower rates of heart disease, atherosclerosis, diabetes, colon cancer, and asthma. Olive oil is rich in antioxidants and phenolic compounds with a variety of protective effects.
Fats are a necessary component for your body. It's important to choose those fats that benefit your health. Don't eliminate fats-you can actually die from a protein rich diet that lacks sufficient fats (look up ""rabbit starvation").
No reputable chef I know uses enamelware-silverstone or teflon are the only prefered coatings, and that's used only on saute pans. Add to the fact that once chipped the enamelware must be discarded (and it is easily chipped) enamelware is not a good choice.