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Depends on what you're cooking and what method.

In general, stainless steel, anodized aluminum, and enameled cast iron are safe choices. Of course they have their drawbacks for some cooking applications. For instance, you wouldn't want to use stainless steel to fry an egg.

Cast iron without the enamel coating is also safe (and you you can even get small amounts of iron in your diet using cast iron), but avoid cooking acidic foods in cast iron because it will break down the coating that develops on cast iron. (This coating is GOOD - and a pan with the coating is called "seasoned". Many times seasoning is applied by the manufacturer, but it also develops naturally with use. Seasoning is a natural non-stick surface! To maintain seasoning, wash your pan asap after it has cooled, and use only hot water and a soft sponge to clean it - no soap - then dry immediately and apply a small amount of oil to the pan for storage.)

Aluminum that is not anodized should not be used to cook acidic foods such as tomatoes, vinegar, lemon juice, wine.

Teflon-coated pans should only be used to cook at low or medium temperatures. This is especially important if you are frying foods where the temperature can get much higher than if you are cooking in liquid. If the teflon is breaking down, cracking, peeling, etc., you should not cook in it at any temperature. Throw it away and get a new one. Personally, I only use a teflon skillet for frying eggs.

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14y ago

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