Just pointing out the person you replied to said CO which is carbon monoxide, not CO2
The lack of formatting in their comment was confusing.
That said, you’re right that CO (or CO2) aren’t the only harmful outputs of combustion.
Just pointing out the person you replied to said CO which is carbon monoxide, not CO2
The lack of formatting in their comment was confusing.
That said, you’re right that CO (or CO2) aren’t the only harmful outputs of combustion.
I absolutely agree. I’m happy to switch to a new technology as long as it performs at least as well as my current implementation.
I have a few cast iron and carbon steel pans, but most of my cooking vessels are thick copper (not copper inserts, full 3mm or more copper). Copper pans are superior to any other material (unless you prioritize cost) and are sadly incompatible with induction.
Don’t even talk to me about electric element (non induction) stoves, they’re garbage for heat control.