I feel like people that recommend cast iron as an alternative are misunderstanding the entire reason Teflon became popular in the first place. I ain’t got time to learn a secret ritual dance of how to season My Pan. That being said, I just use stainless steel and I’ve learned how to use it properly so that it doesn’t just stick to everything.
As long as you properly preheat your stainless steel you will have little issue with sticking, there’s a neat little trick someone taught me splash some water on your pan if it stays in place and Bubbles it’s not ready yet but if it starts dancing around the pan you can use it and it won’t stick
There’s no actual need to season a cast iron if you don’t want to. Regular use of it will cause it to become seasoned over time. It just means everything will stick to it until such a time as the season takes.
Cast iron isn’t completely without risk. The iron from the pan can leach into food which can be a problem for people with high iron issues. On the flip side people with anemia could see some benefit. My personal favorite as someone with hemachromatosis is enameled cast iron.
The seasoning layer prevents massive amounts of iron from leeching but seasoned pans still add iron.
Medical journals all say you get significant iron from seasoned cast iron.
The only source that doesn’t agree is America’s test kitchen. They say “only a few mg” which would still be a significant percentage of dietary requirements.
Unless you have a medical problem, this is a good thing.
Where did you read this? What I’ve read has said the opposite. Here’s one result for “teflon flakes”
When cooking, flakes of Teflon can break off into food. If these flakes are ingested, it is considered non-toxic.
If metal utensils are used with Teflon coated cookware, small pieces of Teflon can break off and get into the food. This is considered non-toxic. When swallowed, these pieces will travel through the intestines and come out in the stool intact without causing harm to the body.
It isn’t entirely clear if the release of microplastics is dangerous, and researchers are calling for more studies into the possible impact of microplastic contamination during cooking.
It’s talking about microplastic and they’re not even sure if it is dangerous.
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I feel like people that recommend cast iron as an alternative are misunderstanding the entire reason Teflon became popular in the first place. I ain’t got time to learn a secret ritual dance of how to season My Pan. That being said, I just use stainless steel and I’ve learned how to use it properly so that it doesn’t just stick to everything.
As long as you properly preheat your stainless steel you will have little issue with sticking, there’s a neat little trick someone taught me splash some water on your pan if it stays in place and Bubbles it’s not ready yet but if it starts dancing around the pan you can use it and it won’t stick
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There’s no actual need to season a cast iron if you don’t want to. Regular use of it will cause it to become seasoned over time. It just means everything will stick to it until such a time as the season takes.
Or at first just use more oil
Cast iron isn’t completely without risk. The iron from the pan can leach into food which can be a problem for people with high iron issues. On the flip side people with anemia could see some benefit. My personal favorite as someone with hemachromatosis is enameled cast iron.
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The seasoning layer prevents massive amounts of iron from leeching but seasoned pans still add iron.
Medical journals all say you get significant iron from seasoned cast iron.
The only source that doesn’t agree is America’s test kitchen. They say “only a few mg” which would still be a significant percentage of dietary requirements.
Unless you have a medical problem, this is a good thing.
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Or try carbon steel pans. Very similar to cast iron, but much lighter.
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I just have regular stainless steel.
Pour water and soap in it when you’re done cooking and it’s easy to clean by the time you’re done eating.
You also don’t have to worry about messing up a coating.
What do you mean?
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Where did you read this? What I’ve read has said the opposite. Here’s one result for “teflon flakes”
https://missouripoisoncenter.org/is-this-a-poison/teflon
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I just really wanted to a source for your claim that scratching the surface causes it to “leech toxins into your body”.
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Not that that’s a great article, but it also says
It’s talking about microplastic and they’re not even sure if it is dangerous.
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