Understanding Different Cookware Materials: Granite, Stainless & Cast Iron

Choosing the right cookware material depends on the cooking temperature, acidity of the food, and desired fat content. ### 1. Granite Non-Stick (Die-Cast Aluminum) * **Best for:** Everyday cooking, curries, eggs, and rotis. * **Advantage:** Exceptional food release, minimal oil required, effortless cleaning, and lightweight handling. * **Safety:** Modern granite cookware is 100% PFOA and PTFE free. ### 2. Surgical Stainless Steel (18/10 Grade) * **Best for:** Boiling soups, pressure cooking, and high-heat searing. * **Advantage:** Virtually indestructible, rust-proof, dishwasher-safe, and non-reactive with acidic foods. ### 3. Pre-Seasoned Cast Iron * **Best for:** Steaks, kebabs, tikkas, and rustic flatbreads. * **Advantage:** Unrivaled heat retention and authentic chargrill charring. Naturally seasons with oil over time.