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ironborn I have used American-made stainless steel and cast-iron mostly since the mid-70’s. Thought it was safe but apparently it’s not safe enough to keep metals from leeching out into the food. With ceramic lined cookware you don’t want to use very high heat to cook, and use moist cooking methods mostly. I do brown some meat or chicken in a tiny bit of olive oil compared to how much I used before (never use pan sprays as it can gum up the ceramic surface) and also can add onions and garlic to the meat while it’s browning, and then turn down the heat and add a little water and cover and cook slowly. Also Crock Pots are good to cook in. Am making smoothies more, soups, stews, etc. too. He said that even air fryers are inflammatory as is baking, broiling and grilling.