Hi,
I’m trying to cut back my use of the typical teflon non stick pans due to safety fears of toxins like PFAO but not sure what to go for instead. I make curries frequently so need something that is truly non stick.
So far I’ve looked at:
stainless steel - but not sure how good the non stick element is. And would I need to use a lot of oil?
Cast Iron - I don’t think these are suitable for tomato based dishes? And also are quite heavy, so not ideal for me.
Cast Iron with enamel coating - not a problem for tomato based dishes but still heavy?
Cast aluminium with enamel coating - fine for tomato based dishes and lightweight but are these safe as long as the non stick doesn’t come off and aluminium doesn’t come through?
Marble coated non stick
Diamond coated non stick - don’t know much about these 2.
Any experiences of using any of the above would be greatly appreciated!