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Or a cast iron skillet. Once you develop a good seasoning on it, it's just as nonstick as any pan I've owned.
unhygienic cast iron isn't necessary, stainless steel and heat control and steel wool are enough
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I cook with stainless steel, including eggs (probably the most challenging food here, IMO). For an over-easy egg, it's sufficient to simply pre-heat the skillet until butter will sizzle and quickly melt (but not brown) when added. For scrambled eggs I do the same, but also continuously rotate the eggs off/on heat. This not only cooks the eggs to a beautiful custard type texture, but also mostly if not entirely preven…
Give carbon steel a try. It's cheap. Once seasoned, they are wonderful. Being a little lighter and a little quicker to heat, compared to cast iron, makes a real difference.
Carbon steel is a really good deal. In Europe it’s pretty much the professional standard for all the reasons you mentioned.
When we switched to an induction hob we replaced all our frying pans with Samuel Groves carbon steel.
It was just a much better vault all round compared to the alternatives.
We still have tri-ply stainless steel sauce pans (things like tomato based sauces are too acidic for carbon steel or cast iron).
This title is editorialized, it does not say "cookware". This study is about PFAS, NOT cookware.
Not sure that counts as editorializing, isn't cookware where most people would get PFAS exposure?
You get PFAS from things like paper straws, and other paper dishes (always ask for plastic dishes, not paper). PFAS is also in waterproof coatings, and things like oil for the bottom of skis.
Cookware is the last thing you should worry about as far as PFAS.
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> cook eggs overeasy on my cast iron all the time Cast iron is great in a professional kitchen. It wears well. And it benefits from frequent use. Most home cooks won't use their cast iron cookware daily, let alone multiple times a day. That affects the seasoning.
This is FUD. Cast iron seasoning has been mythologized, it's not that hard to maintain good seasoning. Even if you wash with some soap.
Cast iron isn't compatible with that approach.
You have to be the type of person who can appreciate and capitalize on the fact that cleaning off eggs immediately after cooking takes 1 second while chiseling them off tomorrow can take 5 minutes.
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unhygienic cast iron isn't necessary, stainless steel and heat control and steel wool are enough
Cast iron pans are no less hygienic than other pans.
[1] https://campfiresandcastiron.com/are-cast-iron-pans-sanitary...
The study didn’t actually find anything related to cookware. Modern Teflon in the US doesn’t expose people to PFOA/PFOS like old version did due to new regulations. The chemicals could also be entering peoples body’s through drinking water or bioaccumulation in meat or plants. You should throw away nonstick cookware from before 2013, but new nonstick cookware sold in the US does not have PFOA. I believe the EU follow…
I appreciate you updating your comment with an informed update that contradicted your initial argument. When a consumer chemical is discovered to be harmful, there's a tendency from companies to ask their research chemists to come up with a new chemical that shares the same beneficial properties but without the baggage of the provably dangerous chemical. There's a VERY good chance that the new chemical simply hasn't…
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I cook eggs on cast iron without them sticking, but it requires maintenance on the seasoning. The trick is to use some butter when cooking with eggs, and they slide right off. A quick wipe with a paper towel and the pan is clean (leaving butter residue helps keep it oiled for next time). Cast iron is a pain to clean if you burn food and the burnt pieces stick, but the investment into learning how to cook with it is w…
Do you use a gas powered stove? My friends won't stop sending me links to articles detailing the cancer causing bad stuff in the natural gas stoves :o If not, are there good electric stoves that work with hard cast iron pans? I have seen the mess heavy cookware creates on those glass top cooktops - old style coils seems to be best for those.
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Do you use a gas powered stove? My friends won't stop sending me links to articles detailing the cancer causing bad stuff in the natural gas stoves :o If not, are there good electric stoves that work with hard cast iron pans? I have seen the mess heavy cookware creates on those glass top cooktops - old style coils seems to be best for those.
I used a big cast iron pan on an electric stove for years. It takes a while to heat up but not to the point where it’s a large burden. I just love cooking everything with it, including eggs.
I saw "Dark Waters" [1] years ago and found that whole thing really horrific but I kept cooking with a Teflon pan until this week because I figured the process and result are distinct things (honestly how many industrial processes today don't have nightmarish byproducts...). Just this week though my pan totally died though and I happened to have this really beautiful cast iron pan with a ceramic handle of exactly the…
I read about PFAS years ago (didn't have teflon cookware then). Eventually a friend of mine gave me their old non-stick pan set. I had forgotten about PFAS, then re-learned about them and heard about their effects and pretty much instantly threw all the pans away. I bought three ceramic/cast-iron pans and haven't looked back.
As far as I see it with my paranoia hat on, there are only three safe options:
1. Cast iron unseasoned (and you do the seasoning)
2. Stainless steel (w/ no coatings)
3. Borosilicate glass (with no painting or markings)
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I read about PFAS years ago (didn't have teflon cookware then). Eventually a friend of mine gave me their old non-stick pan set. I had forgotten about PFAS, then re-learned about them and heard about their effects and pretty much instantly threw all the pans away. I bought three ceramic/cast-iron pans and haven't looked back.
Not to create further panic but you should know that the bright coloured paints in the enamel of those ceramic/cast iron pans will often contain lead and/or cadmium, which are both carginogenics. The whole thing is obviously sealed but who knows what happens when they chip. As far as I see it with my paranoia hat on, there are only three safe options: 1. Cast iron unseasoned (and you do the seasoning) 2. Stainless st…
> 1. Cast iron unseasoned (and you do the seasoning)
It's usually just grapeseed oil and you have to season further anyway...