Ah yes, cast iron, the perfect material for those with mobility and strength issues. Set it and forget it.
Stainless steel is lighter, and more importantly doesn’t contain flame retardant.
Right, but the comment I responded to only mentions cast iron, as if it’s the only or even best alternative.
There’s more ways to cook than just a stovetop. There is nothing wrong with baking and roasting meat and vegetables. Roasted broccoli is delicious with just some butter/oil and salt.
If you’re having mobility and strength problems, active cooking with flipping and stirring hot ingredients may be a safety issue regardless of material of cookware.
I don’t think telling people with mobility and strength problems “too bad, you don’t get to eat stuff you like because you’re not strong enough to lift the pan” is fair to them.
I wholeheartedly agree. Lighter cookware is a better solution to this.
Changing how the meals are cooked is definitely better than accidental injuries or losing one’s home to a grease fire though. A pot of boiling water is fairly comparable to a cast iron skillet in weight; if someone can’t lift it and strain pasta in a sink, how is that safe?
