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It also requires some $$. For most people who aren’t keen cooks, there’s much cheaper stainless steel alternatives that get the job done, a simple ikea pan is fine
Tramontina are really good value in stainless pans imo
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Cast iron is better without enamel and regular seasoning IMHO. We’ve completely transitioned to stainless steel and regular cast iron for all cooking.
Hemochromatosis is the largest genetic issue in the American population affecting millions. Iron cookware can be toxic to that population.
Just to birds, of course. We have nothing to worry about until 15 years from now that we learn burning teflon causes some poorly understood conditions the maker knew about all along. Ban it already. https://theintercept.com/series/the-teflon-toxin/
What could be a better alternative to non-stick pans?
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“An early use was in the Manhattan Project as a material to coat valves and seals in the pipes holding highly reactive uranium hexafluoride” Considering the applications, I’ll pass :)
Why? One of the first uses for wood was burning it for heat, creating toxic poisonous fumes. I don’t have any problem using it as a material for my utensils, though.
By your analogy, we should all be eating uranium because it produces clean nuclear energy. Yes?
Stainless steel with some basic seasoning every once in a while (oil, high heat, it’s easy to do) has done me well for a long time. I do keep a non stick around just for eggs though, hard to beat.
I think carbon steel is better than stainless. It can be seasoned to almost Teflon levels of non-stickness, just by burning some cooking oil, the seasoning is maintained by cooking, often comes pre-seasoned, is cheap (there’s no reason to buy an expensive carbon steel pan! Get one from a restaurant supplier)
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> I wish it was possible to buy decent home cooked food for a reasonable fee :( I mean that’s pretty much what supermarkets sell right? Ready meals that can be heated, which are effectively cooked the same way as at the home but just on an industrial scale. Or pasta that’s pre-made and pre-filled and you just have to heat and add some sauce that’s already pre-made. Im in the UK where we have services like Cook that a…
There is still a trade off here. Typically pre-made at industrial scale is looking for 'cheats' they can use to increase transportability and shelf life of food before it's served. It is not common it means the quality of 'decent home cooked' food. There are made at store foods like you're talking about, but quite often they are 2-3x the cost of the ingredients.
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Fortunately your stove isn't capable of burning steel. Preheating the empty pan is a basic technique in more than one culinary tradition.
Your stove is capable of burning your oil and your food, which will make carcinogens. Preheating an empty pan is just not something you should do if you're cooking with Teflon. You'll want to at least put some oil or something in there, or have a temperature control stove. It's a tradition that doesn't apply.
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yeah I use my hexclad or well seasoned cast iron for eggs. An unsung hero is also carbon steel, as it's lighter and smoother (unless want to pay arm and a leg for super smooth bottom ground cast iron). Stainless is great for sauces or something that has a lot of acid (which can eat away at your seasoning in in cast/carbon steel). Carbon steel is super easy to season as well because it's extremely smooth.
If you've got a respirator & an angle grinder, cast iron is easy to grind smooth.
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Why? One of the first uses for wood was burning it for heat, creating toxic poisonous fumes. I don’t have any problem using it as a material for my utensils, though.
As one commenter posted. It is unreactive and it bioaccumulates in your body. Removing unwanted molecules from your body is done by means of chemical reaction. If a substance doesn’t react then what? By your analogy, we should all be eating uranium because it produces clean nuclear energy. Yes?
Here's another example. "Potassium explodes on contact with water! I think I'll pass on potassium in my diet, thanks!" That would not be a good reaction. Note the logical difference between saying "that's a bad reaction" and saying "you should eat everything that explodes." You're implying that I'm saying the latter. I'm not. I'm saying the former.
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We use seasoned cast iron for eggs with very few issues. We used to use butter which led to some sticking, however recently we've been using olive oil and it's much better, with little to no sticking depending on what style we're cooking the eggs.
Wow I've had the opposite experience with my lodge cast iron pan. Butter is the only thing that allows my eggs to not stick. Olive oil and vegetable oils in general cause more sticking. Maybe we preheat our pans differently? Do you use very low heat but preheat for a longer time?