Cast iron has been used for many decades and when it is enamelled it offers an easy to clean and relatively non-stick surface. However these items are somewhat upmarket and although copies of the upmarket brands are emerging in big stores they are still pricey. They are inherently heavy and this makes them unsuitable for frail people.
When they are un- enamelled they still find a place in the kitchen. Cooks and chefs have their own ways of protecting the surface and this is usually by keeping the washing of them to a minimum and then oiling the surface to seal it.
Stainless steel cookware is good especially when it has a thick aluminium base fused to it. This offers better distribution of heat and slower cooking when used on small jet. This tends not to lend itself to the sealing of the surface with oils etc but its hardness means it can be cleaned quite vigorously without it becoming scratched.
Many chefs like or prefer tinned copper and it is these that the surface must be cared for by gentle cleaning for tin and the underlying copper are soft.
All of the above offer good cooking without any likelihood of the contained food being contaminated by the plastic coating and they will last for decades.
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