

I can’t comment on the various toxicities…but I was a high-end chef for 20 years. Stainless (proper stainless, with a high quality underside) and cast iron pans were essential for their respective purposes. Non-stick pans generally weren’t used outside of breakfast in kitchens without a flattop. Copper was a gimmick for homeowners…never saw one in a kitchen. My understanding was the copper was on the outside and the shtick was it was supposed to regulate heat better…BS AFAIK…it just made them look slick and therefore easier to sell.
Stainless are the go-to for searing and sautées…nothing is going to stick if you know what you’re doing and monitor the pan. Cast iron was for things you started on the stovetop and moved to the oven to finish…and/or for things you blacken or crust. In my experience the same effect can be achieved with a stainless pan (never buy a pan with a plastic handle that can’t go in the oven and always cook with a hot-cloth)…but some chefs swear by cast iron for niche purposes and they’re certainly easier to clean and last longer, even if they’re useless for sauteeing (square shape).
Oh…woks can compliment stainless pans for sauteeing if you have people who know what they’re doing with them…you pretty much can’t leave a wok unattended…but they get the best results for what they’re made for (stir fry, fried rice, etc).
Gas is the only choice for proper heat regulation. All the other elements are out of the question for proper cooking.



Tim Pool is struggling for relevance after he got his spigot of Russian money cut off.
I don’t know if somebody fired a gun or made some sort of noise near his home…but I certainly know that Tim is disingenuous and a liar and I don’t doubt he would sensationalize, exaggerate or completely invent an event to improve his ratings now that he has to rely on listeners to make money.
ETA: never mind…he didn’t even call the cops. It’s made up.