Is there such a thing as a soup pot with a cast-iron bottom?
I don't want to buy non-stick pots and inevitably get micro teflon in my food as it deteriorates, and I really like how my cast-iron frying pan works.
I suppose there are full cast-iron pots, but those would be super heavy and also easy to burn yourself on.
I suppose it's not possible to make something like this without getting a seam that would inevitably leak?
@clacke another vote here for stainless steel clad cookware.
I've got a set of 3-layer (steel-aluminum-steel) that was about the same price as a non-stick set and is very well behaved on my electric stovetop.
The set I have doesn't have any visible seams inside or out, and the heat distribution on it is amazing
@RandomDamage @clacke Yep, I've got a set with thick bottoms, been using them for 22 years and still come up brilliant when cleaned. Brabantia don't seem to do those any more but there are others. They weren't even that expensive at the time.
https://www.heritagesteel.us/collections/titanium-series
We need more "buy it for life" products.
> basic stainless alloy,
that's what worries me. It probably has a bunch of nickel in it. We've got some research showing that nickel exposure leads to some neuro diseases like parkinsons and alzheimers. I specifically chose these pans to avoid that.
Not to scare you, just sharing my train of thought on this
@feld @RandomDamage @clacke Valid point, hadn't considered that. There are apparently some tests you can do. https://wilmax.com/pages/how-can-you-tell-if-stainless-steel-is-good-quality-try-this-test
@feld @clacke @davoloid I'm just going to say that given the test methodology I am not concerned by the IRL implications.
Doubly so since I am not particularly sensitive to Ni or Cr.
It does, however, make a really good case for using something like an enamel-lined dutch oven for long-cook time acidic foods.
here's an article about the nickel contamination of food from the cookware
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4284091/