what is the best non toxic cookware?

>>21454951 (OP)
High qual stainless steel and cast iron, take 5 mins to learn how to properly use both.

>>21454955
doesn't stainless steel degrade with time?

>>21454957
...no

>>21454971
ok, got any brands on high quality stainless steel?

I picked up a set of the Henckels Paradigm pans at Costco. Are they good or is the whole "hexclad" thing a meme? They've been cooking great so far, but I've only had them a couple weeks.

The coating on my le creuset pan lasted years before it even began to show wear. For a sautee pan and sauce pots I’d recommend made-in. Just get the whole set. It’s a lot of money but that’s what money is for.

>>21454989
Don’t be like this anon and fall for some meme bullshit that’s gonna put forever chemicals in your food within 2 years

>>21454957
SS is the most durable material in the kitchen. It lasts forever without any care.

>>21454996
I wouldn't say without any care but still works well in the long term

>>21455000
If the care takes more money and time than buying new it's a waste of time anyways.

>he doesn't cook in 50 lbs soapstone pots
ngmi

>>21454955
cast iron sheds iron and "seasoning" is some sort of polymers or whatever i wouldnt trust it to be healthy

>>21455014
Isn't it a nightmare to clean as well?

>>21455009
Don't those bastards crack all the time?

>>21455014
>getting extra iron in your diet
women need it and men have no consequences from increased intake unless they have other vitamin deficiencies that lead to trouble with elimination

>polymers
I'd rather eat polymerized oil than teflon, which is also a polymer.

>>21454951 (OP)
enameled cast iron

>>21455026
enjoy your cadmium

>>21455014
You're making polymers any time you heat an oil over 350. Take your meds.
>>21455018
The whole point of Teflon is that it's inert. If you eat a flake of Teflon you'll shit out a flake of Teflon. It's only toxic during manufacturing and if you heat it too high. Though I don't see a reason to use one for anything but eggs anyways so that's perfect.

>>21455028
>t. doesn't understand glaze

>>21455015
Cast iron had issues in the past when dishsoap used lye. It's totally fine to wash your pan with dishsoap in the sink. I'm not sure if I'd want to send it in the dishwasher though. I usually only have to wipe it with a cloth while running water over it. I then stick it back on the stove to heat up so it can fully dry out.

>>21455015
no if you can use it but that goes for everything
>I'd rather eat polymerized oil than teflon, which is also a polymer.
false dichotomy
>>21455030
>You're making polymers any time you heat an oil over 350
well it's not a good thing

>>21455031
>t. doesn't understand said glaze has multiple heavy metals in it because he's already been poisoned by them

>>21454977
My heritage steel pans still look brand new after several years of daily use

>cooking your food
lol

>>21455063
>well it's not a good thing
Why?

>>21455353
ive always been told that burning oil is bad for you

>>21454951 (OP)
CAST IRON
GLASS (oven-safe, no paint/glaze)

>>21455460
The oil polymerizes bellow the smokepoint.

@grok
Here's a simplified, easily readable list of cookware types ranked from safest to least safe based on toxicity concerns:Glass: Completely inert, no chemical leaching, ideal for baking and storage.

Ceramic (fully vitrified): Non-reactive, safe if lead- and cadmium-free; check for food-safe certification.
Cast Iron (uncoated): Safe and durable when seasoned; minimal leaching unless heavily corroded.
Stainless Steel (18/8 or 18/10): Non-reactive, low risk of trace nickel or chromium leaching with acidic foods.
Carbon Steel: Safe like cast iron when seasoned; needs maintenance to prevent rust.
Titanium: Inert and non-toxic; safe unless paired with degrading coatings.
Enameled Cast Iron: Safe with high-quality, lead-free enamel; risk of chipping exposes base material.
Silicone (food-grade): Non-toxic for baking; ensure 100% food-grade to avoid chemical fillers.
Non-Stick (PTFE-based): Safe at low temperatures if undamaged; toxic fumes possible if overheated or scratched.
Aluminum (uncoated): Reactive, may leach aluminum with acidic foods; anodized is safer but not ideal.
Copper (unlined): Leaches copper with acidic foods; lined copper (stainless or tin) is safer.

>>21455089
Different metals are used to crate different colours, Cadmium and lead are used for the cream/white/yellow shades.

>does literally everything in your path
>also indestructible
>also dirt cheap

>>21455538
Omelette?

>>21455538
this shit is the most expensive type of pan

Solid silver is technically the best but anyone spending 30k+ on cookware is a colossal faggot.
Solid copper with SS lining is the best within the practical realm.
Triple ply SS is the best cost: performance option.

Ooga booga, me only cook on rock, everything else poison. me read in tabloid, ooga booga, that if me eat off stainless steal after ten thousand years me might maybe feel a little sick. ooga booga all proof me need is tabloid to know me better than everyone else because me afraid of everything.

>>21454989
If you enjoy it, then it's good enough for you. Lots of reasons why you should care about what other people think, and lots of other reasons you can ignore. This case aint too diff, but an action like this is fairly harmless enough, so just enjoy your purchase.

As for whether I would do the same in your position - which I stress does not matter since you are not me - the answer would be no; I would honestly laugh if someone asked me if I would ever buy hexclad. But there are a number of words that can replace "buy hexclad" in that sentence and still be true for me, for various reasons that people may agree and disagree with.

Have fun cooking!

>>21455896
How's the transition going

>>21455014
>polymers
Hope you've stopped eating all protein, plant cellulose, starches, fruit pectin ...

>>21455014
Proteins are polymers, starch is a polymer, plant material (cellulose) is a polymer, all leaves and plant organs are covered in a polymer (cutin) the stuff mushrooms and seafood shells is made of is a polymer (chitin), wine corks are a polymer (suberin and lignin) the list goes on and on and on...and let's not get into inorganic polymers

>>21455030
All of this is correct

t. synthetic chemist

>>21455015
Using modern soap while hand-washing is perfectly fine. If the seasoning is looking bad, just wipe on a thin af layer of oil and heat it on the stove or oven for a bit. Or do it when you're cooking something else in the oven at 450F/230C

>>21455991
Also, I would like to add that the only thing I wouldn't trust being in contact with my food is aluminum. That shit forms oxides just by looking at it and given the rich chemistry of icosagens I don't want them doing weird shit to my cells

>>21455492
>grok
die nigga