… the pans are likely not “nontoxic” some independent testing and research suggests. Nor are they even “ceramic” – at least not in the way the public broadly thinks of ceramics. Now, regulators are investigating some of the pan sellers’ claims.
Really need regulatory action on this. People have no idea.
You won’t be seeing this in the US, EVER. Too much money in politics
While the current regulatory environment is very…discouraging, it’s not impossible, particularly if individual states take action.
This is an area where anything less than proactive regulation should be unacceptable… your attitute of “it is technically possble” is how you now have a dictator in charge of government
“The companies won’t tell the public what else is in the pans, and their formulas are shielded by confidential business information laws, making it very difficult to verify their claims.”
I’d think the answer to this should be super simple… Investigators go to the factory and demand the Material Safety Data Sheets.
They don’t have an MSDS? Shut that shit down.
Virtually all my cookware is enameled cast iron since I found the Le Creuset outlet store and 30% to 60% off deals. :) I do have a seasoned carbon steel wok and full ceramic bakeware though!
I also have a le creuset enameled cast iron, but for some reason I don’t think I’m using it correctly. I find too often that food is sticking to it. I have tried lots of different things, but non seem to work. Honestly I think the only thing left to try is using a bigger stove maybe? But thats not so easy haha
But what are you doing, how are you using it?
I’m not the person you asked but using more fats can definitely help, because the pan is cast iron it gets very hot so watching the temperature of your pan should really help. Food that is wet from water, like rehydrated hash browns is one I’ve found that’s bad for this, will especially burn and stick. A little sticking of food is still to be expected if you are cooking foods that have a tendency to stick, it’s not a true “non stick pan” but it’s pretty close
I might be using too little fats like oil/butter, but I really try to not over use it.
Most foods cook fine, but I especially have trouble with scrambled eggs. But I guess it’s a “wet” good like your hash browns. Maybe I should buy a different kind of pan for that
They were also shitty pans. Just stick with cast iron or stainless steel.
I got a couple of carbon steel pans. The upkeep is similar to cast iron but much lighter / easier to handle. I reach for it 90% of the time.
Yeah I would get one if they didn’t cost a million dollars and I didn’t already have too many pans.
They cost practically nothing when you consider that you can’t ever wear one out.
Cast iron and stainless steel also basically never wear out. My cast iron pan is over 100 years old.
Ss pans can’t stay seasoned, though. You have to redo it every time you cook. Carbon steel allows for some non stick build up.
Yeah you don’t season stainless steel. You have to heat it up enough to make use of the Leidenfrost effect if you want true non-stickability. It just depends on how you use it.
Cast iron is better in the way it gets it’s non-stickability from its seasoning. Which is why I use it more often than my stainless steel if that’s important in what I’m cooking.
Totally would love a carbon steel btw. I know they’re like a blessed child between a cast iron and a stainless steel. Plz send me one for free por favor.
You can’t cook with the Leidenfrost effect though… no heat will conduct into the food!
The point of oils or melted fat when cooking is partially to increase the conduction of heat into the food.
They sell for super cheap at Asian grocery stores. I got one for like $35 CAD.
Edit: Oh actually although cheap, the ones you find at asian stores will mostly be woks which dont work well unless you have a gas stove so keep that in mind.
I do have a gas stove but shouldn’t they work on induction as well?
The issue is that they are curved so only a small part of it would make contact with the stove. There are special induction + wok combos where the induction surface is also curved but most people will not have that.
Ah makes sense.
Bonus for carbon pans over stainless steel is that carbon pans hold their seasoning better than ss. You can’t really keep ss pans seasoned. They have to be re-coated every time before using. Outside of “looking pretty” there’s no reason to own ss pans over carbon. Cast iron stays seasoned best, of course, but they’re heavy as shit.
Your not supposed to season stainless steel pans, it doesn’t work like that, just preheat it for a bit and do the water drop test to confirm before cooking, you will still have a little bit of sticking, but that’s how you get the tasty brown stuff. I was gonna buy a carbon steel pan for backup but I didn’t feel like dealing with the worry about seasoning and potential rust if not seasoned after use
I prefer cast aluminum cookware. Handles high-heat, can’t rust, cleans super easily, and almost definitely accelerates my inevitable Alzheimer’s.
All of this early research, led to suspicion that aluminium from various sources, such as cookware, foods, vaccines and even water, could be linked to Alzheimer’s. However, through continued investigation, research has disproved this early evidence, and aluminium hasn’t since been found to be a direct cause of Alzheimer’s disease.
– https://www.alzheimersresearchuk.org/news/aluminium-and-alzheimers/
studies have failed to confirm any role for aluminum in causing Alzheimer’s. Almost all scientists today focus on other areas of research, and most experts believe aluminum does not pose any threat.
– https://www.alz.org/alzheimers-dementia/what-is-alzheimers/causes-and-risk-factors
I probably already read that and forgot because of the aluminum
One of the reasons I moved away from cast aluminum is they can’t handle the heat. Over time they tended to warp pretty badly. I always cook at a fairly low setting so I don’t know if my ex was forgetting to turn off burners or something, but the pans warped.
But the major reason is I only see them with non-stick interior, which starts flaking off after ten years
I’m expecting my stainless and cast iron to be the last cookware I need to buy
#BuyItForLife
I have a cast aluminum lefse griddle that I use for almost everything. I’ve had that for a couple of years and use it nearly every day, sometimes twice a day. When it comes to cleanup, I throw cold filtered water on it while it’s still hot, scrape anything left with my metal spatula, and then wait for it to heat up again before shocking it again with cold water and wiping it down with a bar towel. Once a year, I use actual soap or cleaning solution to get any grime off the bottom or the edges.
I also have a cast aluminum caldero that I mostly use to make corn bread, but I might use as a dutch oven or whatever. Cleaning is similar: hot, splash, scrape, hot, splash, wipe.
Just raw cast aluminum getting the shit abused out of it, and it keeps working like a charm.
That’s really cool. I haven’t seen anything like that Caldero since a college roommate many years ago.
It’s great for making fideo! I don’t use it to make fideo, but it’s great if you do!
Does anyone have a source saying that ingesting cast iron seasoning (burnt fat) is ok?
I just want to make sure I’m not just picking my flavor of cancer. I assume burnt food is better than PFAS (not forever)
The seasoning on cast iron is polymerized oil and it’s chemically bonded to the iron. You’re only really going to be removing the seasoning if you’re using abrasives or scrubbing too hard with steel wool or something like that.
https://www.seriouseats.com/the-truth-about-cast-iron#toc-myth-4-dont-scrub-with-soap
Any loose bits of black gunk that are coming off while you’re cleaning it with a sponge or a scrubby are just burnt food.
Good luck finding an article on point for this sort of thing. I looked for a bit to try to find something to link here, but couldn’t find anything that directly addressed cooking oil polymers. I just wanted to say that you won’t necessarily be eating burnt fat. Seasoning cast iron/carbon steel isn’t necessarily about burning fat onto the surface of the pan, since what you’re trying to do is create a polymerized layer of cooking oil on the surface of the pan. Polymerization can occur well below the smoke point of an oil, you just apply heat to speed up the process. Applying too much heat can actually be counterproductive, since the polymer will carbonize, but you’ll probably never reach this point unintentionally without leaving a pan on the burner unattended. Under normal cooking conditions, any heat degradation of the polymer layer will be made up for with the fresh cooking oil that you’ve used, refreshing the seasoning. If you’re going to use cast iron or carbon steel, you should thoroughly clean any burnt on bits after cooking with dish soap. Modern dish soaps don’t have lye, so you won’t be doing any damage to the seasoning and you’ll only be left with polymerized oil, not burnt fat.
If you do decide to do more research and find something on point, please do share! I wasn’t able to find anything that explicitly pointed towards it being unhealthy, and I’m alright with making a somewhat informed assumption of the risk.
Just use stainless steel and carbon steel if you are worried about that, I honestly use my stainless pans 70% of the time, carbon steel like 20% and my cast iron is that last 10% when cast iron is actually beneficial
Huh, I’m opposite.
- I use cast iron 70% of the time because foods I cook go in a skillet and browned foods taste good
- stainless 20% of the time when there’s a reason (like simmering curry or any acidic stew). Or pasta, because the spaghetti pot is stainless
- carbon steel 1-2/week - gotta use it to cook breakfast on weekends
- Teflon occasionally (unless you count my rice cooker, but that’s on the list to replace with stainless steel when it dies)
So… the crispy bits that result from the Maillard Reaction (the TASTY crispy bits!) may be a known problem because it produces acrylamide.
https://pubmed.ncbi.nlm.nih.gov/24875401/
“Based on the evidence of acrylamide carcinogenicity in animals, the International Agency for Research on Cancer has classified acrylamide as a group 2A carcinogen for humans.”
It’s likely not ok. But focusing on every source of carcinogen in your life won’t stop you from getting cancer eventually. Eating healthy and using Teflon pans will probably give you a better life than eating like shit on cast iron. No real way to know the future though.
Tritan is a good example of this hyper focus on not consuming bad stuff. It has 3 components, 2 of which imitate estrogen. It’s the plastic that replaced polycarbonate. Which is derived from BPA, but in reality contains very little after you wash it once.
deleted by creator
Just use stainless steel and learn how to cook your food
Learning when the pan is hot enough more Like, but yes.
Sainless is non stick when its ripping hot
The problem will go away when the current administration further cuts consumer protections and health oversight.
You only need 4 kinds of pans
- stainless steel or stainless clad aluminum
- cast iron
- enameled cast iron
- carbon steel
sooooo… is my Stanley Tucci Greenpan pan gonna kill me? article didn’t divulge the saucy details
Enamelware chads stay winning
The only three kinds of metal pots, pans, and skillets that will ever enter my kitchen: Cast Iron, Carbon Steel, and Stainless Steel. And pure too, not clad or coated in anything, not finished with anything other than a basic seed oil seasoning.
I had a blue diamond frying pan that claimed to be non-stick and much tougher than teflon. It claimed to have a “ceramic” coating, but I looked into it and it was just some kind of resin. Stuff stuck to it and it chipped and peeled just like teflon. It might have been a little tougher, but you sure as hell couldn’t use stainless steel utensils on it like it claimed on the packaging.
The only cookware I’ll use from now on is stainless steel or triply. Easy to clean, can use any utensils on it, and it’s non-stick enough if you grease it. Plus you can cook at any temperature! Which is the whole point of a frying pan!
How did teflon frying pans even come into existence in the first place? Frying is done at high temperature, and teflon peels at high temperature! It defeats the entire purpose! Every teflon pan I’ve ever used has peeled and left awful cancer-causing debris in my food. Every other person I’ve ever seen using a teflon pan has had the same problem. It’s like big cancer has a monopoly on teflon pans and has brainwashed the public into wanting to buy the damn things.
Just a random point: the actual coating (teflon) is completely non-toxic. The manufacturing process of teflon is the cause of a large amount of PFOAs in nature/food chain. The pan has no PFOAs most likely after the first cooking session, or likely before (unless the factory just completely brazenly does not even wash it once)
Teflon kills birds when heated. I wouldn’t call that non toxic. Lord only knows what the fumes are doing to humans.
So, cooking dead bird meat on Teflon creates more dead bird meat?
/s
What is this “check-mate, atheists” sort of logic? We are not birds. Also we aren’t dogs, so eating chocolate doesn’t kill us either.
This also only happens when you heat teflon past its breaking point, at which point, it’s no different than burning plastic.
I mean, I don’t really want birds in my house while I’m cooking or eating… So, two birds with one Teflon?
/s
The peeling teflon is inert and way too big to be absorbed your body. It just passes through without causing harm, cancer or otherwise.
Teflon has it’s uses for some dishes like fish and omelettes, but it’s true that they are essentially disposable trash.
deleted by creator
Hexclad just sent us their sign up for their class action lawsuit. Yeah it was PTFE all along. And when you rub PTFE and any kind of spatula, you’re getting PTFE in your food.
Sooo… this is as close to a product recommendation as you can get on The Guardian without reverting to ads.
The Xtrema ceramic pans seem really enticing.
