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.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.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.