Q: Our family is trying to decide on healthy (i.e.; non-toxic) cookware. I hope you don't mind me posting in this group -- I figured there may be many readers of this group who have already tried various types of cookware. We have basically narrowed it down to titanium or enameled cast iron with the latest news that nickel may flake off in stainless steel. At this point I am only familiar with Scanpan and LeCreuset. I was wondering if anyone out there had tried both of them and had an opinion on which is better. If there are any other brands we are missing, please advise. Thanks in advance!
A: I'm afraid that there is no cookware that will meet such a rigorous standard of "health" and "non-toxicity". Fasting might be a viable option. In the real world, I believe that you'll find widespread support for raw cast iron in high-temp cookware like skillets, enamelled cast iron in slow-cooking cookware like dutch ovens, and stainless steel clad aluminum for pieces like sauce pans and sautee pans where lighter weight is an issue. All three types of cookware can produce exceptional results in the right application. No. The fruit grows in the atmosphere which everyone knows is a toxic soup of organic compounds. Then you have to wash the fruit in water that contains even more toxins. Even pure water can kill you in large quantities. I don't think that it is safe to eat anything or cook with any man-made cookware.
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