Siraj Cookware

These pans are relatively cheap and cook evenly once they get hot.
Cast iron lasts a long time and, given proper care, your pan will outlive you.
A well-seasoned cast-iron skillet is naturally non-stick. Unlike other non-stick cookware, cast-iron pots and pans aren’t coated with synthetic materials.
Cast iron cookware retains heat much better than other pots and pans. If you decide to serve a dish in the pan itself, your food will remain warm for the entire meal.
Cast iron is versatile and can be used for sautéing mushrooms, searing steaks, baking cakes and everything in between.
Depending on the handle, most cast iron cookware can be transferred directly from the hob to the oven and vice versa.
Acidic foods like tomatoes, wine and citrus juices can react with cast iron, dissolving some of the iron into the food. The extra iron can be beneficial for most people.

Temperature limitations.
Non-stick is harder to clean
non-stick cookware produces health issues
It is not safe for pregnant women.
nonstick cookware is made using a carcinogenic chemical that is PFOA (Perfluorooctanoic) when it is heated it releases harmful toxins. Whenever you cook, you will end up inhaling the toxins. When the utensils are over heated, the Teflon layer breaks down into PFIB chemical. According to the scientific evidence Teflon is harmful to your health. As PFOA is carcinogenic, it is responsible for many cancer diseases.
As these pans age, they begin to chip and flake . Once they do (or once they become scratched), they should be discarded as the chemical non-stick coating can flake into your food.
Not suitable for using metal utensils.
Throw out a pan if its coating is starting to chip or flake.
Pet birds can be sensitive to fumes emitted by some overheated non-stick pans.
Stovetop only – not for use in the oven.
More difficult to brown or caramelize foods.
Not dishwasher-safe.

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