I‘m looking to get rid of my normal non-stick frying pans to exchange them for something more eco-friendly and just healthier over all. (even though it hasn‘t been completely proved that tephlon can cause health problems through pans, I need new ones, and I‘d just rather not take chances) I‘m not looking to spend a ton, but I would like to get something that will last and obviously cook foods nicely. I‘m seeing a good amount of porcelain and ceramic pans.but I‘m not sure which to go with. Any ideas?
Unfortunatly you can't really do anything. They might have to give a reason of why they fired you or your boyfriend. But that's why i say 'Marriage BEFORE a Baby Carriage'
I would also recommend that you purchase the best Cast Iron Enamel dutch oven you can afford, LeCreuset being the best and most expensive. The two I have are a 6 qt. and 3.5 qt. probably made by the same manufacturer in China though one was Kirkland and one was Food Network. They are heavy and are fantastic for braising pot roasts, stews, sauteing etc. They also clean beautifully though a bit of soaking may be necessary occasionally. Be aware that the cheaper the Cast Iron Enamel pot is, the easier it will probably chip. If you can't manage the Le Creuset, try to go with Staub or Lodge. A heavy duty grill or frying pan is also important for panfrying streaks, burgers etc. Some day I will buy the Le Creuset grill pan. Until then, I will continue to use my one old cast iron frying pan. The new Ceramic cookware looks good,(Xtrema and Mercola Brands) but having never having used it, I really can't tell you how durable they are or how well they cook. If you can pick up one pot or skillet that is not expensive, that woud be the best way to test these new pots. Wish I could have been more help, but for 50 odd years I have been using stainless pans with a heavy core of aluminum or copper. My new favorites obviously are the Cast Iron Enamel. I would still recommend getting cookware made of a variety of materials. I would not reccomend purchasing the light weight enamel over aluminum or steel cookware. The do not distribute heat evenly, chip easily and food burns easily.
