To enhance my cooking experience, I wanted a well rounded wok that is some what not harming the foods I eat. If you haven’t heard, Teflon or PTFE/PFOA isn’t the best cookware coating. As a matter of fact, it can cause high cholesterol and other diseases if it gets absorbed into the food and eaten regularly. FDA recommends that once the coating is scratched, you should rid of the cookware as PTFE/PFOA will get into the foods cooked on the cookware. If you don’t like the idea of throwing away usable cookware, then avoid buying PTFE/PFOA coated cookware. I am gradually moving away from the old school nonstick cookware as it is full of chemicals to create the “nonstick” surface.
The most recent purchase was a cast iron grooved skillet. It’s great for grilling steak or veggies as it doesn’t require any oil once it’s seasoned and cooks evenly without high heat. Most importantly, it adds a hint of iron to my foods. We all need a bit of that! I don’t cook with cast iron often, so it’s balanced!
Now I am just waiting for my >>
GreenGourmet Hard-Anodized Nonstick Stir-Fry Wok
It’s made from hard-anodized aluminium with a ceramic coating. I chose to try out ceramic coating as it seems like the newest and healthiest trend of cookware. Let’s see if I can cook with minimal oil in this!!
Boston Foodie Blog 