Clean Cookware Part 1: Safe Pots and Pans

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6 Responses

  1. Tracy says:

    My pans have copper on the bottom. Sigh…

    • ASK FOR SECONDS says:

      Hi Tracy! Are they 18/10 stainless steel? It’s okay to have copper on the bottom; it’s widely used because it conducts heat very well. As long as your pan isn’t scratched, you probably need not worry.

      • Tracy says:

        Thanks. Now how about a post about whether to use silicone or not?

        • ASK FOR SECONDS says:

          I plan to address silicone in Parts 2 & 3 later when I talk about bakeware, utensils, storage, and etc. I won’t keep you in suspense though – in my opinion, silicone is safe at 450° F and below.

  2. Jess says:

    well crap, all of my pots and pans are Teflon!! I guess it’s time to make a switch. I just wonder if food sticks easily to cat iron pans? I think glass would be cool, I am known to be pretty clumsy though lol. Thanks for the good info!

    • ASK FOR SECONDS says:

      Hello Jess! If you’re looking at ditching your Teflon (which I highly recommend), and you don’t have any other pots and pans, the most affordable and versatile scenario I can suggest would be to buy a 12″ cast iron skillet, a 12″ Anodized Aluminum PFOA free skillet, and a large stainless steel saucepan. As for cast iron, the more you use it and season it, the more non-stick it becomes. Also, the surface will smooth out like glass over time, making foods stick less and less. The only foods I’ve ever had problems with sticking to brand new cast iron pans are bread (like grilled cheese) and potatoes if I didn’t add enough oil. That’s why the anodized aluminum comes in handy. I hope this helps!

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