Safe cookware = ceramic, clay, glass(pyrex)....

[StockEngine]

any vegetable oil daw pwede so sana coconut oil gamitin ko pang preseason.

cast iron pa rin maganda magluto karne and mas safer compared sa ibang metal.

why not stainless steel? i have stainless steel. its the best cookware imo

[kagalingan]

pwede rin stainless kaso hindi pantay pag binabrown ko karne.

Mas maganda pa nga yung local aluminum sa palengke kaso its not safe. Nakukud si aluminum.

[StockEngine]

pwede rin stainless kaso hindi pantay pag binabrown ko karne.

Mas maganda pa nga yung local aluminim sa palengke kaso its not safe. Nakukud si aluminum.

kainis nga yan aluminum. yun gamit nilang spatula aluminum din. kiskis ng bakal.

[kagalingan]

sumikat aluminum kasi even distribution heat. Kahit mga ceramic and stainless pans yung outer layer nyan aluminum.

Pero magtry ako cast iron dahil mas maganda luto.

[dr. d]

sumikat aluminum kasi even distribution heat. Kahit mga ceramic and stainless pans yung outer layer nyan aluminum.

Pero magtry ako cast iron dahil mas maganda luto.

they all have pros and cons.
google them, po.

[kagalingan]

doc sa health forum na pinupuntuhan ko. Ito ang naging kuro-kuro

I think the general knowledge is that the cast iron will emit a fair amount of inorganic iron into the food especially if cooking an acidic food, i.e. tomatoes,vinegar, citrus, etc.. This type of iron is similar to the enriched iron put into grain products, etc. and is not considered healthy. I suppose occasional use would be okay, but most would caution cooking with cast iron everyday, that's my understanding.

Ceramic or enamel coated cast iron would be fine.......but, get a good quality type, there are reports of the cheaper stuff having lead or other contaminants in the enamel. I can;t tell you off the top of my head which brand would be good, but make sure you do a thorough search on which brand meets safety and non-toxic requirements. Stainless steel is not bad if it is a type that you can hold a magnet to, that shows that there is low levels of nickel and other alloys in the metal that can leach out when cooking. There are a lot of new type cookwares with copper and titanium, etc. but I don't think enough testing was done to see what, if any, metal leaches out when cooking. Buyer beware.

[dr. d]

good for you!
keep googling.
but remember, "there's a lot of garbage out there in the innernet...", masquerading as scholarly work.