[ROCKLOBSTER]

I’ve been cooking for decades and love my cast iron skillets and wok, they work real well on my wood cook stove and the gas range. But they weigh a ton and aren’t really suitable for flipping. I have a full set of copper pans and skillets, they look real pretty hanging up there...as decoration.

Stainless steel makes good sinks, backdrops, bowls, cutlery and eating utensils, but...

...Stainless skillets SUCK!

Guaranteed to stick and scorch.

Since when is ceramic dangerous, do you eat off stainless plates? Why isn’t pyrex glass just as dangerous...or copper, or other cooking surfaces, especially teflon?

Actually I think stainless may well be one of the substances that does release metals into your cooking, just like aluminum and copper do. My guess would be a lot of nickel isn’t real good for you.

I could be mistaken, but I’m not finding where ceramics are particularly dangerous. Unless I’m proven wrong, I’m going to keep on having fun with my new ceramic skillet. As far as I’m concerned...

....it’s the best thing in the kitchen since bacon.

Most glazes are nontoxic once fired, but the only thing I could find toxic is the use of lead as a component. Lead based glazes are not to be used in conjunction with food containers or cooking ware.

But then again, how do you know your best heirloom “China” isn’t killing you?

[Jeff Chandler]

Cast iron has its advantages: even heating, great for deep frying, blackening, etc., but teflon rules for cooking eggs. I have yet to try the new ceramics but they look promising. I do take exception to their ads where they cook eggs without oil. Oil and butter are the only way to fly
(The objections to non-stick coatings on the basis of health concerns are paranoid.)

[Girlene]

Rock, the fact that you cook on a wood stove impresses the heck out of me, no matter what type of pan you use. I cooked on a wood stove when I stayed in a primitive cabin for a week. Talk about a challenge. It was an old stove, so maybe they've improved on them. I baked in the oven one time. Wow, was that hard to regulate.

Here's some info that backs up your claims, FWIW. Which Type of Cookware is Safest for Cooking?

I use stainless steel pots with a copper bottom (exterior). Occasionally, I use the stainless skillet for browning a meat that will be baked in the oven or go in the crockpot. For most of my frying I use skillets by Calphalon which I just found out in the article at the link is anodized aluminm and IS recommended for safety. Who knew! I received it as a gift and at the time it had a lifetime warranty. I took it back a couple of times Since the surface did get messed up. It works great!

Sounds like ceramic works for you and should be safe according to this article. The things you learn on the Sunday Morning Talk Show thread!