Cookware
I received so many questions from you on this subject that an article was needed to answer them. But this article, I admit that I dragged my feet a little to write it… quite simply because it is a little delicate. - Delicate because I have no legitimacy, being just a cookery author (and not, researcher, doctor, investigative journalist or whatever) to tell you "that's good, that's not good ". Delicate then because it is sometimes difficult to obtain absolutely reliable information on certain Cookware (for example silicone, ceramic coatings, etc.) Delicate because it is a bit of a “ Cookware ” subject, where it is difficult to express oneself without the die-hards igniting. However, whether in terms of food, health, ecology etc. the self-proclaimed “thinkers” are starting to inflate me a bit. Oooooo calm down guys ... Can we at least discuss this a bit, share our opinions or try to qualify the question without being yelled at? Obviously, ...