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I was in several houseware stores the other day and the majority of pots and pans for sale were synthetic non-stick, which have been marketed as an easier alternative for those not adept at using stainless steel. However, I don’t trust these synthetic surfaces, as many—especially the cheap ones—are made from dubious chemicals.Even the more expensive pans eventually get scratched and worn out, which can lead to the possible leaching of toxins into food during the cooking process. And, despite the “green” marketing claims on the latest generation of these pans, how do we really know they are safe?
Sorry, but I’m just not buying it, especially because a great natural non-stick alternative—cast iron—exists. Cast iron is not toxic and allows trace amounts of beneficial iron to move into food.
The premier brand of cast iron is Lodge, an American manufacturer. I’ve been using Lodge for years and recommend it whenever I am asked which non-stick to buy.
Lodge products are readily available, will last for decades and provide for great cooking results. Also, cast iron is cheaper than most of the synthetic pots and pans available. For example, a 10-inch skillet costs between $15 and $20, an absolute steal considering—if it's cared for properly—you'll bequeath it to your favorite grandchild.
Click here to learn more about Lodge pots and pans.
Do you have to season your cast iron? I don’t have any cast iron-but would be willing to give it a try. Most of our pots and pans are stainless steel. We use wooden spoons and stainless spatulas, spoons etc… I agree-make the investment in a few good, quality pieces of cookware that will be around forever. I too remember the nonstick and the flaking into the food-especially eggs! Thanks so much for your comment.
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