Yes indeed I did, BUT I forgot about Pat’s glass top stove, ixnay on the cast iron, use that on your BBQ side burner...bacon yum! Stick with the stainless steel for the glass top and avoid that no stick crap....all leaching chemicals! Yech!
Good advice. I haven’t been able to use the cast iron skillet or dutch oven since I got the glass top. I guess if I wanted to make a pineapple upside down cake, I could use the skillet (in the oven).
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?