Post # 1
I was looking at getting some new cookware pieces and was initially just going to stick with all stainless steel due to health concerns regarding nonstick. Then I was looking at anodized cookware – are these as unsafe as regular non stick, or would these be a safe alternative to nonstick. I get nervous about the idea of using any cookware with aluminum in it, as I know aluminum has potentially been linked to health concerns in the past. I have also read that many favor aluminum bakeware as an alternative to nonstick. Is this safe? Should you use parchment paper when baking with any nonstick product? Are there any totally safe alternatives to nonstick with cooking with something like a cookie sheet?
Post # 2
Why don’t you get the stainless steel you were originally considering and just one non stick frying pan? My pots & pans are all stainless steel, plus one cast iron skillet & one non-stick skillet and it this works perfect for me. I rarely use the non-stick but once in a while it is the best pan for the task & I’m glad I have it. I use my stainless French skillet almost everyday, the cast iron probably twice a week and my non-stick probably once a month. I’m not a fan of non-stick either but just once a month use is no biggie to me.
Post # 3
I use aluminum bakeware that has a ceramic coating. I don’t bake often enough to worry about any dangers from the aluminum lol. I do like the performance of them though and that they are american made.
Post # 4
I have a love-hate relationship with mine. I love them for certain dishes but I hate them when it comes to cleaning them. I would go with a mix of non-stick and aluminum if you are able to.