3 ms·

I read about PFAS years ago (didn't have teflon cookware then). Eventually a friend of mine gave me their old non-stick pan set. I had forgotten about PFAS, th

I read about PFAS years ago (didn't have teflon cookware then). Eventually a friend of mine gave me their old non-stick pan set. I had forgotten about PFAS, then re-learned about them and heard about their effects and pretty much instantly threw all the pans away. I bought three ceramic/cast-iron pans and haven't looked back.

DoingIsLearning 4y ago
Not to create further panic but you should know that the bright coloured paints in the enamel of those ceramic/cast iron pans will often contain lead and/or cadmium, which are both carginogenics. The whole thing is obviously sealed but who knows what happens when they chip. As far as I see it with my paranoia hat on, there are only three safe options: 1. Cast iron unseasoned (and you do the seasoning) 2. Stainless steel (w/ no coatings) 3. Borosilicate glass (with no painting or markings)
- guerrilla 4y ago
  If you google cast iron you will see no colors. > 1. Cast iron unseasoned (and you do the seasoning) It's usually just grapeseed oil and you have to season further anyway...
  - DoingIsLearning 4y ago
    Grandparent's comment mentions enameled cast iron ("ceramic/cast iron pans") which are nothing but colourful. If I have to season it anyway I might as well not have an unknown oil that might 'usually' be grapeseed.
    - deleted 4y ago
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