By Tess Pennington – Ready Nutrition
Years ago, I made an investment into cast iron skillets to use in an off-grid environment. We frequently went camping and I needed to find cookware that could be used indoors, as well as outdoors. Additionally, I had just started reading about all of the health risks related to non-stick cookware and the perfluorocarbons (PFCs), a chemical linked to liver damage, cancer, developmental problems. PFCs are released from nonstick pans in the form of fumes when pans are heated on high heat. They can be inhaled and even ingested when the surface of the pan gets scratched. After reading about this, I made the decision not to gamble with my family’s health. I was introduced to the Lodge brand cast iron ware and have never looked back.
At first, I started out with the very basic 3-quart combo cooker. It comes with a Dutch oven with a handle…
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