Dangers Of Non-Stick Cookware

Many foodies have resigned themselves to the likelihood that the idea of a non-stick pan might in and of itself be too good to be true. As such, cast iron, aluminum, copper and stainless steel each rate high for even heat distribution and for holding up well at high temperatures and frequent use. Used properly—such as by employing a little oil or butter to inhibit food from sticking—such pans can last decades.

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