New Options for Healthy Cookware

Cast iron, copper, ceramic, and non-stick cookware have been the available options for both professional chefs and home cooks. People have their preferences, based on how they like to cook, what they are familiar with, and what food is being cooked. Starting to fry fish in a frying pan, for example, and finishing it off in the oven at high heat requires durable and high-quality cookware. Those who have always used cast iron cookware feel comfortable and confident staying with that type of pots and pans. Advances in technology and manufacturing have been used to develop new cookware options that are more durable, better suited to induction cooking, and allows for healthier methods of frying and cooking foods.

Stone Frying Pans is just one example. Teflon has been the best option for non-stick surfaces. The chemicals used, such as polytetrafluoroethylene (PTFE) and perfluoroctanoic (PFOA), have been found to be potentially hazardous and linked to some types of cancer. When the pans are new, the risks are minimal. Once they begin to scratch or peel, the risk is higher. Oil is still required to keep food from sticking to the surface. This new option has a different and non-toxic surface that also prevents sticking. A thin layer of oxide is baked onto the surface via a kiln. The core is metal, but the surface and bottom are designed to disperse heat evenly and quickly, making cooking more consistent. The handles are ergonomically placed and strong to prevent turning and loosening.

The process makes the cookware much more durable than any other previously available. That translates to saving money on replacing the pots and pans after only a few years of use. It also means the surface is scratch resistant and will not peel. It also means little to no oil or cooking spray is needed, which is healthier because there are no added fats and calories. Metal utensils can be used, which is not recommended with a Teflon coating. The cost may be initially higher than other cookware, but the product is actually more cost-effective than cheaper pans or complete cookware sets. Cooks who are skeptical can purchase just one pan separately to determine if the stone pans are preferable.