You’ll want to do more research from multiple sources. My memory of it is hazy, but I think I remember the enameled cast iron sets being relatively the best option (albeit expensive), but the biggest thing I remember is every time I would find one source saying brand [a] was the good one, it wasn’t long before I’d find another source saying that tests showed the same brands had toxins in them. It’s an exercise in frustration.
It really boils down to what are you’re willing to tolerate and how much do you want to spend. Unless you want to go copper/stainless/cast but even those probably leach something into the food, and can be difficult to cook with.
We need to invent the Star Trek replicator
You’ll want to do more research from multiple sources. My memory of it is hazy, but I think I remember the enameled cast iron sets being relatively the best option (albeit expensive), but the biggest thing I remember is every time I would find one source saying brand [a] was the good one, it wasn’t long before I’d find another source saying that tests showed the same brands had toxins in them. It’s an exercise in frustration.
It really boils down to what are you’re willing to tolerate and how much do you want to spend. Unless you want to go copper/stainless/cast but even those probably leach something into the food, and can be difficult to cook with. We need to invent the Star Trek replicator