Hacker News Reader

Just another side effect of sugar industry pushing that "fat" is bad. Now no one cooks with butter or lard and use nonstick (Teflon) pans which leaches into food and into water sources when it's produced.

We need basic cooking classes in high school and have governments pushing only stainless steel and iron cookware.

View on HN

Butter (sometimes other oils when necessary) and cast iron is all I have used for decades now. I jumped on the cast iron train around the age of 18 and have never used anything but cast iron since. In fact, I still use the same cast iron pots/pans I initially acquired 12 years ago. Cast-iron is surprisingly non-stick/easy to clean and damn near indestructible when responsibly used and maintained properly.

Plus, you can put cast iron pots & pans in the oven, over a modest open flame (like a campfire), etc..

Reply on news.ycombinator.com