Food & Wine: I Asked 7 Chefs What Non-Toxic Cookware They Actually Use — Shop Their Picks From All-Clad, Staub, and Le Creuset
Food & Wine highlights top chef-approved cookware choices and features a direct link to Melinda’s along with expert insight from David “Chef Fig” Figueroa, President, CCO, and Co-Founder of Melinda’s Foods. David explains why carbon steel stands out as his preferred non-toxic material, noting its fast heating, quick responsiveness, and versatility for searing, roasting, and even cooking eggs when properly seasoned. The article emphasizes that carbon steel requires thoughtful care, yet it can become a kitchen essential for anyone willing to maintain it.