this post was submitted on 13 Jul 2025
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food

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Alright Hexbearians, enlighten me: what kind of cookware is actually safe to use long term? (hexbear.net)
submitted 2 weeks ago* (last edited 2 weeks ago) by Comrade_Mushroom@hexbear.net to c/food@hexbear.net
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Ceramic? Stainless steel? What should I get? I'm getting a lot of mixed answers and "AI" bullshit from trying to research it myself.

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[–] darkcalling@hexbear.net 2 points 2 weeks ago* (last edited 2 weeks ago)
  • Glass (there is high temperature glass like all capitals PYREX as well as other brands that come in pots, pans, etc)
  • Metal (as long as it's not coated in something like non-stick), so aluminum, copper, stainless steel, cast iron, carbon steel.
  • Ceramics as long as they were made recently since lead glazes were phased out in the 90s (beware of vintage stuff) and as long as they're not non-stick coated.
  • Enameled surfaces

Glass and ceramics are the most likely to break. Good quality cookware glass like PYREX (all caps, lower case is junk from a quality and materials standpoint but okay for food storage in fridge) will still stand up to an impressive amount as but it is a danger. Metal can last a long, long, long time when properly cared for and not abused.