Designer brands such as Always Pan and Caraway are booming – but safety experts are raising questions

… the pans are likely not “nontoxic” some independent testing and research suggests. Nor are they even “ceramic” – at least not in the way the public broadly thinks of ceramics. Now, regulators are investigating some of the pan sellers’ claims.

  • AA5B@lemmy.world
    0·
    8 days ago

    Huh, I’m opposite.

    • I use cast iron 70% of the time because foods I cook go in a skillet and browned foods taste good
    • stainless 20% of the time when there’s a reason (like simmering curry or any acidic stew). Or pasta, because the spaghetti pot is stainless
    • carbon steel 1-2/week - gotta use it to cook breakfast on weekends
    • Teflon occasionally (unless you count my rice cooker, but that’s on the list to replace with stainless steel when it dies)