Safer non-stick cookware

Alirebco

I know someone was wondering about this a little bit ago and I just got this email this morning from Soft Landing Blog about the different types of eco non-stick cookware and wanted to share! ?I had heard of GreenPan, but not the Cuisinart line. ?

?Teflon and non-stick surfaced cookware has been in the green news before for being not so green, or healthy. The problem is that non-stick coatings are not meant for very high heat, and on many cookware labels they actually say ?for low to medium heat?.? That doesn?t mean people adhere.? You figure its a pan, for cooking, its going to get hot.? Duh.? Apparently when overheated it can be a potential healthy hazard.? The EWG links the chemicals used in nonstick coatings to cancer, stroke and high cholesterol.? It?s a lot of information but a basic breakdown of the chemicals that are part of this Body Burden problem in Americans can be found on the?EWG website.

So what do we do??Look for cookware that is void of this family of chemicals known as PFC?s (Also called PFOA, PFOS, C8, PTFE, and Teflon).Cuisinart GreenGourmet Eco-Friendly Nonstick Hard Anodized Piece Cookware:?Features an aluminum alloy core and exclusive PTFE- and PFOA-free nonstick surface that?s ceramic- rather than petroleum-based, so it helps to conserve existing oil reserves.? Available on Amazon.com!GreenPan? Cookware:?This cookware is now available at some Target stores.? Features Thermolon?, a PTFE and PFOA free coating and releases no fumes when overheated.? Find it at Target.com!Cast Iron Cookware:?Cast Iron has long been around so finding it won?t be a problem.? Cast Iron distributes heat evenly and they can become ?seasoned? into a perfect non-stick cooking option without any fancy coatings.? Cast Iron can also add some valuable iron to your diet! ?Safer Utensils:?Try bamboo.? bamboo is a sustainable material and is naturally resistant to bacteria.?

Added to note: Regular stainless steel cookware isn?t an issue since it doesn?t have any non-stick coatings so for those of you wondering why it?s not mentioned here, there you go.?

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I am a real fan of cast iron cookware.  The best really are ones that are used or handed down to you.  They are super easy to care for and the cooking performance is almost unmatched for certain things. TBH, I rarely use my non-stick pan.

Alirebco

I totally agree. ?I love my Le Creuset grill pan and I use my stainless steel for most other things but I have a hard time with things like eggs and am guilty of using the nonstick pan then. ??

ashersmom

I am slowly building up my cast iron collection at a rate of 1 or 2 pieces a year.  I have a couple stainless steel, but I love, love, love my cast iron.

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Alirebco:

I totally agree.  I love my Le Creuset grill pan and I use my stainless steel for most other things but I have a hard time with things like eggs and am guilty of using the nonstick pan then.

It might not be seasoned well enough.  I have a pan that's close to 50 years old.  Nothing sticks to it.  Also, you are not really supposed to clean cast iron with soap.  Just rinse with water and scrub off food items.  Then heat on stove for a few minutes to dry completely and store in a dry place.   If it's really dirty, scrub with olive oil and kosher salt.

Alirebco

315bride:

Alirebco:

I totally agree. ?I love my Le Creuset grill pan and I use my stainless steel for most other things but I have a hard time with things like eggs and am guilty of using the nonstick pan then.

It might not be seasoned well enough.? I have a pan that's close to 50 years old.? Nothing sticks to it.? Also, you are not really supposed to clean cast iron with soap.? Just rinse with water and scrub off food items.? Then heat on stove for a few minutes to dry completely and store in a dry place.?? If it's really dirty, scrub with olive oil and kosher salt.

I probably do need to season my cast iron pans. ?What do you use to scrub yours with? ?Our grill pan can get difficult to clean sometimes. ??

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Just a scrubby sponge.  Or the olive oil/kosher salt mentioned above. 

Seasoning is really easy.  I had to do it with my Le Crueset fry pan that had some unidentifiable gunk on it.  I cleaned it really well (even with soap).  Then stuck it in the oven for an hour with some olive oil.  I think Cook's Illustrated has some excellent suggestions for cast iron care and seasoning.

https://www.cooksillustrated.com/