— Toni Crawford

I'm not gonna go into brands here 'cause there's a lot of different brands out there, but typically you wanna go with a, uh, a stainless steel pan or a um, a cast, a iron pan. Probably be the two that I would recommend the, the highest to avoid toxins specifically because non-stick pans typically have a coating on the bottom that is toxic and if you scrape it with a metal thing will come off and get into your food and then you're eating toxins, which is not good. So the stainless steel and the uh, uh, cast iron are probably the two best bets. They're kind of the tried and trues aluminum pans. I usually avoid those completely 'cause you're also leaching toxins into your food as well too. So try to find steel, um, stainless steel pans or just go with the old, uh, you know, the skillet, uh, you know, is great for cast irons and I use those all the time as well too.