Originally Posted by
alan s
Is steel cut oatmeal better than aluminum or carbon fiber cut oatmeal? Discuss.
I don't know if the steel cut we have at home is like other brands (we've only bought one brand) and I prefer them because of the coarser texture of the oatmeal when it is finished. Apparently, for those who eat gluten-free (as I do), steel cut have less chance of wheat contamination: it doesn't entirely make sense unless there isn't such thing as steel cut wheat so wheat would never get to that part of the processing plant.
Update: Hah! Just noticed the "aluminum or carbon fiber cut oatmeal", don't know how to respond, cost factor has already been mentioned.