> Cast iron and glass for cooking/storing instead of Teflon and plastic.
How do the "mineral stone" [0] pans compare? Is it just a Teflon equivalent with a new name?
How do the "mineral stone" [0] pans compare? Is it just a Teflon equivalent with a new name?
If you’re after non-stick, learn how to use a carbon steel. One will last forever, and they’ve been used in France to cook delicate food like eggs and crepe for ages.