What about Pots and Pans?

Gloria · Post by **Gloria** » Wed Mar 30, 2011 9:05 pm

I switched to stainless steel pots and pans several years ago, but I am still using hard-anodized frying pans. What is your opinion on the hard-anodized material? I know that regular teflon gets pitted and eventually ends up in the food, which cannot be good for our bodies.

Gloria

Gloria · Post by **Gloria** » Wed Mar 30, 2011 9:15 pm

I should have done a search first. I see that there was a thread a few years ago on this topic:

http://www.perskyfarms.com/phpBB2/viewt ... light=pots

Gloria

sarkin · Post by **sarkin** » Wed Mar 30, 2011 9:23 pm

I've been looking at my husband's beloved cast iron pans with some concern that the 'seasoning' that's been so lovingly tended could harbor unknown ingredients. I tend to prefer using our stainless, because the cast iron is really heavy. But it is really good for some things.

It fleetingly crossed my mind to clean them 'incorrectly' so we would have to reseason them, and they'd be "like new" - but I'm going to take the high road and discuss it with him instead.

Sara