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They take some learning to use as cast iron holds a fuckton of heat that will last for quite a while even if the stovetop is completely off. This can be used to your advantage while cooking slices of meat.

But the title says it all. Get a cast iron pan. Throw out all the (((aluminum))) (((teflon nonstick))) and (((copper))) pans.

e: just remember to clean them or things will cake on. Don't be worried about rust spots on the pan. They come off very easily.

They take some learning to use as cast iron holds a fuckton of heat that will last for quite a while even if the stovetop is completely off. This can be used to your advantage while cooking slices of meat. But the title says it all. Get a cast iron pan. Throw out all the (((aluminum))) (((teflon nonstick))) and (((copper))) pans. e: just remember to clean them or things will cake on. Don't be worried about rust spots on the pan. They come off very easily.

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[–] • 2 pts

What's the problem with copper?

[–] • 1 pt

It fucks with... I think it's magnesium levels? I forget. IT's not NEARLY as bad as the nonstick chemicals or aluminum. The echoes were unnecessary. edited.

[–] • 1 pt

Hmm - I heard that the problem with taking too many zinc supplements is that copper gets replaced. So it seems to be not too bad at all. Probably a dosage thing.

[–] • 0 pt

Could be zinc. That does ring a bell in how the body deals with copper. I forget. I supplement zinc to help with migraines.

[–] • 0 pt

copper pans (actual ones, not copper coated or copper colored) will be either tin (older) or ss on the inside, so it should be fine for eating if the metal is the issue. copper bowls are used for some things (egg whites?), but that is pretty uncommon.

They are expensive as hell, and don't work with induction, but otherwise it is the best material for a pan.