H
HealthBrahhh
Sri Lankan expat, aka Alexis
- Joined
- Aug 19, 2024
- Posts
- 378
- Reputation
- 312
What materials should my kitchen accessories, such as pots, pans, plates, bowls, knives, forks, tongs, etc., be made of to minimize leaching and toxins? What are yours made of? Is 18/10 or 18/8 stainless steel okay? Is there a difference between the two? I've read that cast iron requires special treatments, and I don't feel like putting tons of seed oils on my pans for me to be able to use them (seasoning).
