Teflon against natural melting
There is no treatment on iron casseroles natural, no chemicals, no toxic. Now we know that Teflon particles are carcinogenic (or at least strongly suspected), especially if you have Teflon pans striped do not keep them! The undeniable advantage of the natural melting is that it does not scratch and you can even use metal cookware in it with no problems (knife / fork admitted).
Ceramic, stainless steel and tinned copper
Health ceramic – nothing to say, no migration of questionable products. By cons it will wear out faster than the cast iron skillet (but slower than the Teflon-coated pan) and if you use it very often it will begin to be sticky. With the natural melting food attaches when the iron is too hot, it quickly catches the blow for perfect cooking (I always cook with a light olive oil background anyway).
The best advantage of the ceramic cookware is lightweight, but less durable so. For stainless steel, no worries, too, is as healthy material.
For tinned copper pans, tin tends to keep shape for such a long time, no shot in range! In the long run it can be expensive, it’s really for the traditional cuisine. Cast iron has the same qualities as copper; it is an excellent conductor of heat.
You’ll understand that I have a weakness for natural iron for durability. But the ceramic and stainless allow healthy cooking. Ceramic and stainless steel can save your time by being put in the washing machine (unlike cast iron) and will be lighter. Continue reading “Healthy cooking: natural iron, ceramic and stainless steel” »