My pots are starting to scratch and I am afraid to use steel utensils with them. I have some plastic utensils but I am worried about using them on hot food. What cooking vessels should I use?
Please, please do not use that scratched up pot. And please banish the plastic from the kitchen. At least the cooking part of the kitchen. Why not use a pot that doesn’t scratch – such as one made of cast iron or stainless steel? I will let you do your own reading on the hazards of cooking with aluminium, or using plastic for stirring or storing hot foods. I will just briefly comment below.
Why you should not cook in the following materials (and what you should use instead): Read the rest of this entry »




