There once was a girl.
A girl who had to have the best and most up to date cookware she could find.
She found her way through the aisles of the nearest department store, clutching the registry scanner. Hoping that someone would buy her the set she desired.
She got them, two in fact.
Two sets of non-stick pots and pans. Beautiful and shiny on the bottom, with a slick and smooth surface on the inside.
Little did she know.
That those same pans had a life of about five or six years. They scratched and got dingy. And they were toxic.
Have you heard that you shouldn’t cook in non-stick pans?
If you haven’t, you shouldn’t. The coating on the non-stick pans is, well…., toxic. And not only do the toxins get into the food, they get into the air we breathe.
I couldn’t imagine why someone would want to use anything but non-stick pans, who would mess around with scrubbing them if you didn’t have to?
But then again, I also thought butter was bad for you – and vegetable oils and margarines don’t fair well on pots and pans, often time making them stickier. (Ever notice the gook on your pans? That’s from non-stick spray or margarine)
I also tried to use them just like non-stock pans, I didn’t know to heat it up first before I put the oil in.
I didn’t know that vinegar could take out burned on crud.
But once I found out how bad that non-stick coating is, I was adamant that I switch out all my pots and pans to stainless, and went about trying to figure out how.
After a year or two, asking for pots for my birthday, I was finally able to throw out all of my old non-stick pots and replaced them instead with stainless steel.
I use these pots for boiling water for pasta, making sauces, and even for frying meats when my pans are out of commission. My stainless steel pans are used for frying and cooking meats.
Have you switched to stainless steel pots and pans yet?
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