Why We Only Use Cast Iron and Stainless Steel Cookware

Using stainless steel and cast iron cookware has several health benefits and we chose this option for our family because:

STAINLESS STEEL

Non-Toxic Material: Stainless steel doesn’t leach harmful chemicals or substances into food, making it a safe choice for cooking.
Durability: Resistant to rust, corrosion, and scratching, ensuring no harmful particles are introduced into meals.
Non-Reactive: It doesn’t react with acidic or alkaline foods, preserving the natural flavors and nutrients of your dishes.
Easy to Clean: Its smooth surface resists food sticking, reducing the need for excessive scrubbing or harsh cleaning chemicals.

CAST IRON

Natural Iron Supplement: Cooking with cast iron can release small amounts of iron into your food, potentially benefiting those with iron deficiencies.
Chemical-Free Non-Stick: When seasoned properly, cast iron offers a natural non-stick surface without synthetic coatings.
High Heat Retention: Excellent for evenly cooking food, preserving nutrients and reducing the risk of burning.
Longevity: A well-maintained cast iron pan can last a lifetime, avoiding potential toxins from degraded non-stick coatings.

Both options are eco-friendly, durable, and safe for a healthier kitchen!

I only use cast iron, stainless steel, ceramic, or glass cookware.

I only use nonstick coated cookware.

I use a combination of both categories of cookware.

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