About fifteen years ago a neighbor of mine who is chef told me that he had recently seen a documentary saying that the reason Mexicans now living in America have less health problems than the Americans is because they cook everything in cast iron cookware. So he started using it and so did I, and I hardly ever get sick anymore, and I'm 76 years old now.
They cook with a lot of Terra cotta cookware too. I have an earthenware casserole dish that I've had for probably 35 years. I can even make carnitas on my Webber BBQ in it.
Carbon steel is a good. I'm a cast iron diehard myself, but I'm just happy to see more people getting away from teflon! Those PFAS stay in the environment, people, and animals for decades. I wish it was banned.
Iron from cast iron can also go into your blood stream. We are already getting too much iron in our diets with so many foods being fortified with iron.
There's 2 downsides to non-stick. First as you say, the coating in many is inherently bad, and in ALL extremely bad at high temps and once the surface is scratched. Then what happens? (bad thing #2) it goes into the trash and then either the landfill or the ocean. And is then replaced with another POS pan. A few years ago I decided to get off that treadmill. I researched carbon steel and decided it's a bit too tricky to season and maintain FOR ME and as an older person, cast iron is too heavy. So I went with a good quality stainless steel and have found some procedures that make it pretty non-stick, and when it's not, it's pretty simple to clean off whatever has stuck on. Love mine and won't go back.
The most important thing with SS is to heat it well before adding food. Like to the point where a drop of water rolls around the pan. Then the food, let it cook and stir and if it seem to want to stick add a little broth or water. On rare occasion I will use a very small spray of avocado oil, not nearly enough to add any fat or calories. Check out some other RU-vid videos on cooking with SS, they likely can instruct better than me. I think Simnett Nutrition and Well Your World both have oil free tutorials with SS cookware. And if some sticks, I wait for the pan to cool a bit, add warm water & either dish detergent or baking soda or Bon Ami and simmer just a bit and then let it cool and it's pretty easy to clean. Bon Appetit!
Hi Jill! Thank you for this information. I literally just looked at this pan this morning as a safe alternative, and then saw your video right after. I really appreciate your sharing it so others can have a safe oil free cooking option for whole food plant based food.
I been watching the Health Conference Chef AJ is Hosting on-line, alot of your recipes will help the new people starting out.. I'm going to mention your RU-vid Channel...❤️👍🫑🌽🥕🍅
After watching this video I ordered a carbon steel skillet and it worked great! I had tried to make rice doshas and lentil breads on wrought iron, steel iron, stainless steel and cast iron pans and they all got stuck that I had to scrub and season the pans all over again. Carbon steel pans are now my favorite, too.
What great timing! I've been researching non-stick pans and couldn't really land on one that I felt comfortable with! I'm going to try carbon steel. Thanks!
Thank you for this! I also have the "pancake problem" which frustrates me, I usually need to use some oil or vegan butter when I make pancakes which doesn't feel right. So I'm glad there is a better option out there :)
Old pans are good for melting down candle wax and candals and those square long cardboard drink containers are great for setting candles in. So there's always someone who could use old pans 😉
Thank you for sharing this! I am looking to invest in one. Can you clarify about the flax oil though? I know it cannot be heated if you are eating it. Is it different when seasoning the pan? (I think others had this question as well down below.)
I have been using that type of pan for a few years and love it. Word of caution, high acid foods can ruin them if not cleaned immediately when cooking is complete. I have a question- I inherited a pancake griddle from my mother, she also inherited it. I think they called it soap stone? It has never been greased and made perfect pancakes. I never learned how to take care of it and am afraid to use it. It sparkles like its brand new but is at least 80 years old. Do you know anything about these griddles?
Thank you for this tip. I am wondering what kind of utensils are safe to use on treated carbon steel. It looks like you are using a metal spatula, so I assume any would be OK and just a matter of preference?
With love, ANY non stick pan is harmful for health over time. You have to get rid of non stick pan mindset and instead habituate to using some kind of iron pan and seasoning it from time to time and washing it carefully after cooking.
I've tried different non-stick alternatives like ceramic and diamond something or other. They all work well the first dozen or so times, but they all eventually start sticking and even warping. Can you do an update after you've used this for quite awhile to see if it's still working well?
Exactly. These pans quickly lose their non-stick quality without extensive maintenance. I spent so many years on that road. Never again. I'd much rather buy decent non-stick with non-Teflon (no one uses Teflon anymore) and replace it when it gets scratched. Which if you are careful can take YEARS. I don't have the time for babying these surfaces. Plant based cooking is already labor intensive.
@@sevendeadlychins Sorry to oppose your belief but non teflon non stick is still very likely to be harmful soon over time. The truth is such things were never part of human life throughout human history and therefore cancers and neurological illnesses were rare. You either will have to give the effort in "babying" these surfaces in order to do due diligence in avoiding horrible health problems or remain fearful of this tiny amount of work, addicted to comfort that modern life provides along with the health problems that come sooner or later in life. For the entire human history, overall, people were stronger through working much harder and had mental peace,. They didn't nag, complain and instead smiled, felt happily thankful for fruits of life unlike today's world where everything is ten times easier with all kinds of modern tools and appliances in the kitchen and yet people whine.
Have you had any success seasoning cast iron pans on the stovetop? Manufacturers' instructions call for the oven... I would love an effective alternative (I have a high btu propane burner I use with my pressure canner outdoors in the summer to keep the house cooler). Thanks for sharing this information!
This is great! Got on & I think I'm going for the DeBuyer Mineral B Crepe pan. And the sealant it comes in that you wash off is beeswax. So I will know what the sticky stuff is you mentioned. Anyone else have this pan?
My thoughts also, and wasn’t it mentioned it would smoke when heated during seasoning. The point of high heat oils are they can be heated higher (than olive oil,etc.) without smoking. And not getting to a smoke point means not creating polymers Or acrylide, which is not healthy for internal use. Perhaps it doesn’t matter on a cooking surface, but It still seems like that’s cooking on a plastic like surface. Food for thought!
