Cookware is made from all sorts of materials. Despite what the manufacturers say, there are known problems with some of the materials used to make cookware. Are you willing to risk your health?
Aluminium toxicity has been linked to chronic renal failure and neurological disturbance. Symptoms include memory loss, malaise, tremor, jerking movements, depression and anxiety.
Non-stick surfaces
Try this experiment:
Place your non-stick cookware on the stovetop with 1 inch of water in it and a teaspoon of bicarb soda allow the water to simmer for a couple of minutes with a lid on top. Take a sniff (as little as possible) - can you smell the chemical odour? Every time you cook in these pans, you eat a little of these chemicals!
Even stainless steel has a host of metals added - including alloys containing nickel, chromium, molybdenum, carbon and various other metals.
The alternative
The most inert (chemically inactive) type of cookware that I have found is good old fashioned cast iron. And compared with the "better" marketed alternatives they work out VERY cost efficient.
I prefer the 'skillet' style handle as it is then a one piece item (as opposed to the style with the screw in wooden handle).
The only "drawback" to using this type of cookware is that it needs to be seasoned every now and then. How regularly will depend on how often you use it and how you clean it.
Seasoning
First scrub the pan. Then wipe a light coat of vegetable oil over the inside and outside of the pan and place upside down in the oven at 180-200ºC for an hour. Then let the pan cool to room temperature. (Repeating this process will give a stronger season).
After a couple of uses the pan will become a rich black colour. The more you cook the more seasoned your pan will become.
Cleaning
Preferably clean the pans within a couple of hours of use.
Simply apply a little heat before you wipe it with a wet sponge. Using harsh chemical detergents can destroy your seasoning work.
Tips
Do not apply cold water to a very hot pan - they can crack!
Take care when using an electric stove top - they have hot spots that can warp and crack the pans.
