Quote Originally Posted by papi smith View Post
Safest for me is stainless or cast iron cookware, especially for acidic dishes, where bawal ang aluminum, I guess bawal din mga coated sa acidic. 2 lang ang coated cookware namin, ung isa for rice lang at ung isa para sa light frying lang, eggs, sausage, etc. All other dishes, we use stainless na. We like cast iron din sana, but it's too heavy. Ung coated namin na light frying, we seldom wash, nor wipe, tatakpan lang at lulutuan for so many days until ma dugyot, and when it's time to wash, babad lang muna sa soapy water para lumambot mga crusts, then foam sponge lang.

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Will adobo be considered as acidic? Since nung bata pa kami, kawali pinaglulutuan namin ng adobo. After kasi maluto, ipipirito pa sa sariling mantika ng adobo yung karne. Then saka lang isasalin sa kaserola or palayok.

Most of my cookware din is coated, like yung rice cooker nga. Yung dalawa na maliit, 6"and 8" for light frying at for heating up leftover or karinderya foods, ganun din nga na kung prito lang huling niluto tatakpan lang wala na munang hugasan. My favorite pag magluluto na talaga ng dishes eh yung 26" wok kahit konti lang iluluto. At least di siya messy like yung fry pan na same diameter size pero kapag naghahalo ka na di maiwasan na may natatapon. Kapag me sabaw umaapaw naman pag kumulo na.

What I hate lang sa mga pan ngayon eh yung kapag naglagay ka ng mantika gumigilid lang sila. You have to put more oil than needed tuloy para lang ma-cover din yung gitna. Like kapag mag-gigisa ng bawang/sibuyas/kamatis kelangan mo pa naka-slant yung pan para maipon ang mantika in one side.