Hi,
I'm relatively new to this & wondered if anyone could give me some general advice on cookware.
I've read of the problems of Teflon/PTFE coated cookware so had a look in stores and online for alternatives. Neglecting cast iron and copper, the two main pan metals are aluminium and stainless steel.
On internet blogs / forums, people seem to assume Aluminium pans will be coated with Teflon / some form of coating whereas Stainless Steel will not be coated. However, I've seen quite a few stainless steel pans advertised as "non-stick" - does this mean they have some form of PTFE coating or is the material naturally non-stick?
I've also read about other non-stick technologies without the need for a potentially unhealthy coating such as anodising aluminium (although confusingly, sometimes these seem to be given additional Teflon or even enamel coatings) and another idea seems to be surface texturing to trap oil under food.
Anyway, I just wondered what some of the more experienced cooks thought and if anyone had any comments / pointers on choosing cookware.
Thanks
I'm relatively new to this & wondered if anyone could give me some general advice on cookware.
I've read of the problems of Teflon/PTFE coated cookware so had a look in stores and online for alternatives. Neglecting cast iron and copper, the two main pan metals are aluminium and stainless steel.
On internet blogs / forums, people seem to assume Aluminium pans will be coated with Teflon / some form of coating whereas Stainless Steel will not be coated. However, I've seen quite a few stainless steel pans advertised as "non-stick" - does this mean they have some form of PTFE coating or is the material naturally non-stick?
I've also read about other non-stick technologies without the need for a potentially unhealthy coating such as anodising aluminium (although confusingly, sometimes these seem to be given additional Teflon or even enamel coatings) and another idea seems to be surface texturing to trap oil under food.
Anyway, I just wondered what some of the more experienced cooks thought and if anyone had any comments / pointers on choosing cookware.
Thanks