Study finds link between 'forever chemicals' in cookware and liver cancer
I use ceramic coated pans most of the time. I do have cast iron stuff, but my wife or I wouldn't want to use it every day as we both work. We cook every day, and being able to put it all in the dishwasher is a big time saver.<p>I also doubt that the polymer coating due to seasoning my cast iron stuff is kosher in terms of carcinogenesis, so another reason not to use it too frequently.<p>In general, organic stuff + very high temperatures are always a potential source of all kinds of nasty molecules. So, we try to limit this kind of cooking for the weekends.