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.

  • @Keilik@lemmy.world
    9•4 days ago

    Just use stainless steel and carbon steel if you are worried about that, I honestly use my stainless pans 70% of the time, carbon steel like 20% and my cast iron is that last 10% when cast iron is actually beneficial

    • @AA5B@lemmy.world
      2•4 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)