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Message Subject
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Cookware, packing toxins polluting drinking water in 27 US states – report
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Poster Handle
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Anonymous Coward |
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Post Content
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What's the best type of cookware to use if you want it to be at least somewhat non-stick? Or is that a No Go?
What should we be buying then, instead?
Recommendations?
Quoting: Anonymous Coward 75053418 Le Creuset, Chantal, and Silit. enamel is made by fusing powdered glass to a substrate by firing, usually between 1380 and 1560 °F. le Creuset will last your grandkids lifetime... worth it. 5 quart dutch oven is about $350. worth it, look for outlets and the price is lower. I have a single non-stick pan that we got as a gift. We've had it almost 6 years now and the coating is immaculate because I only use it for low-temp things like sauteing spinach or eggs. If you keep the surface temp down (NO BROWNING MEATS) non-stick CAN be safe. I use cast iron almost all the time. You just don't have to think about it. I'm not sure how I believe the iron issue because if there's bare iron facing your food, you've got a rusty pan. It should be seasoned....and you don't have to be all crazy about it either. All-Clad is my new favorite stainless cookware. Made in the USA and the heat distribution is noticeably better, even on a cheap electric stove.
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