🔄FROM THE ARCHIVE Should you opt for ceramic, cast iron, nonstick, or something else? Here's a guide to choosing pots and pans that will get the job done — and clear up concerns you might have about what they're made of.
as PTFE-based pans. According to Naidenko, because it’s hard to know what the exact contents of these coatings are, “even if one has a pan that has not a lot of PTFE in it, they still should not overheat something” in a ceramic pan.It might be time to pay more attention to that friend who won’t stop talking about seasoning their cast-iron skillet. That’s because cast iron cookware is one of the most reliable and time-honored materials that can grace your kitchen.
From a safety perspective, what you see is what you get: iron alloyed with varying amounts of carbon and silicon, forged into a shape. “Seasoning” a cast iron pan is the process of adding oil or fat and heating the pan. This creates a reaction with the oil and the iron that forms a somewhat nonstick black layer — a polymer, López-Alt says, which gets built up as it's used.
Carbon steel, which is common for woks and crêpe pans, is more similar to cast iron: It has some nonstick properties and is very durable and heat-resistant, but can also rust. Stainless steel can be put in a dishwasher, unlike carbon steel, and it won’t react with acids as much. But overall, both are scratch-resistant and safe surfaces to cook on. Fenton favors stainless steel pans, while Lopez-Alt says he prefers his carbon steel cookware, which should be seasoned like cast iron.
Anodization gives aluminum a very hard, non-corrosive surface. Anodized aluminum is made with an electrolytic process that makes it much harder and smooth — the one downside is that you can’t put these kinds of pans in the dishwasher or you risk ruining the surface, according to the book
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