I need to replace my teflon non-stick cookware. I know that Dr. Mercola has cookware on his site that is ceramic, but before I order them, are there any other resources that might be better yet? And, is ceramic for sure the way to go?
It is expensive but stainless steel is superior. It will last you a lifetime. Although, certain proteins will stick to anything, like eggs, some meats, etc…
nonstick is actually a crummy way to go. The best chefs like to ‘deglaze’ their pans with wine, chicken stock, etc.. to make great sauces. Way easier than one is led to believe. True about almost everything eh?
Best to you.