I have a set of Anolon cookware, and am concerned about ingesting any of the non-stick coating that has been slowly removed from the bottom surface of the cookware during cooking.
I only use nylon utensils, and hand wash the cookware, but the bottom of the wok, and of the other pots and pans still show many small scratches and chips. I have searched the Internet, but can't find any info addressing this problem. I would appreciate any input on this topic.
Also, I am in the process of switching to either carbon steel, or ceramic coated cookware that is PSOA free. I noticed the blog on this website concerning Japanese made "SS" brand carbon steel cookware, anybody know what the brand name "SS" stands for?
I followed the offered links to the Japanese stores that were suggested as a source, but could not find anything offered by that name. There was some Yamada cookware offered that looked like it might be good.