… 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.
… 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.
One of the reasons I moved away from cast aluminum is they can’t handle the heat. Over time they tended to warp pretty badly. I always cook at a fairly low setting so I don’t know if my ex was forgetting to turn off burners or something, but the pans warped.
But the major reason is I only see them with non-stick interior, which starts flaking off after ten years
I’m expecting my stainless and cast iron to be the last cookware I need to buy
#BuyItForLife
I have a cast aluminum lefse griddle that I use for almost everything. I’ve had that for a couple of years and use it nearly every day, sometimes twice a day. When it comes to cleanup, I throw cold filtered water on it while it’s still hot, scrape anything left with my metal spatula, and then wait for it to heat up again before shocking it again with cold water and wiping it down with a bar towel. Once a year, I use actual soap or cleaning solution to get any grime off the bottom or the edges.
I also have a cast aluminum caldero that I mostly use to make corn bread, but I might use as a dutch oven or whatever. Cleaning is similar: hot, splash, scrape, hot, splash, wipe.
Just raw cast aluminum getting the shit abused out of it, and it keeps working like a charm.
That’s really cool. I haven’t seen anything like that Caldero since a college roommate many years ago.
It’s great for making fideo! I don’t use it to make fideo, but it’s great if you do!