which metal is best for cooking utensils why - #24427
I am worried about which metal is best for cooking utensils. I've been trying to figure it out because I love cooking, but I really want to make sure that what I'm using is safe and effective. I’ve got some stainless steel pots and pans but I heard they can react with acidic foods, like tomatoes and vinegar, which makes me wonder if that’s okay for daily use. It’s not just that, I also have some cast iron cookware. I read that cast iron can be super seasoned but what if I don’t do it right? Does it leach iron into my food? I’ve even been tempted to try copper but I hear it's tricky... like some people say it needs a lining otherwise it can be dangerous? Ugh! I get confused listening to all the opinions online. So, which metal is best for cooking utensils and why exactly? Is there a type that balances safety and performance better? Should I replace my current cookware or can I just stick to these for now? I mean I want to be healthy while I cook, and I just need solid advice from folks who really know this stuff!
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