which metal is best for cooking utensils - #39860
I am trying to figure out what’s the best metal for cooking utensils, like, I’ve been using stainless steel for a while, but I heard some things recently that got me thinking. My friend mentioned something about how aluminum might not be the best and that copper is good but can be tricky. The other day, I was making a curry and felt like the flavors just weren’t coming together right. Maybe it’s the metal? I mean, it’s just a pot, right? But I started questioning everything—like should I be considering health risks, ya know? I read online (which can be hit or miss) that some metals can react with certain foods, especially acidic stuff like tomatoes. My mom always used cast iron, she swears by it, but I never liked how heavy it is. Am I missing something by sticking to just stainless steel? Which metal is best for cooking utensils anyway? Are there specific ones that are safer or give better flavors? I thought I’d check with some experts here before I go buy a whole new set. Would love any thoughts! Thanks!
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