Toxic Cookware Lurking In Your Kitchen Causing Disease & Inflammation | Dr. Rupy Aujla 

I'm old, so I am probably half plastic by now.....🤔😒

For the most part you can make your stainless steel pan non-stick by heating the plain pan first. Then add your oil to the pan, you'll notice a sheen to it. Heat the oil and then add your food. I have had a lot of success with this and yes works for pancakes too.

I only cook on my cast iron or stainless steel pots and pans.

Don’t forget antimony poisoning from chipped enamel. I’ve used the same wooden chopping boards for 65 years, yes, don’t submerge, but I’ve always cleaned with a soapy cloth and rinsed under running water. If I’ve used garlic, I rub over them with half a lemon dipped in salt and then rinse. It takes the taste and the smell away.

After prohibiting the use of wooden boards in restaurant kitchens in my country they found out that wood kills the germs naturally, which the "hygenic" plastic boards can't which is why even from this point of view they are unhealthy.

I cook with the exact same items. My grandmother used when I was growing up in the 60s. Stainless steel, glass and ceramics. When Teflon came along, everyone thought that was the only way to go, but when the idea that it could kill a bird like a parakeet or a canary within five minutes of being heated, that was enough for me to realize she was not being old-fashioned. It’s not just about what you eat. It’s about what you cook and store your food in. I do not have one Ziploc bag, roll of plastic wrap, or plastic container in my kitchen. Anything that I am forced to get in plastic from the store immediately gets transferred into a glass container usually that can be picked up at a thrift store for pennies on the dollar.

Re cleaning cloths - clean cotton rags work just as well! Old towels, sheets, curtain linings, t-shirts - if a tiny scrap burns to ash, not a hard plastic bead, it's a natural fibre, so don't just chuck it away, rip it into rags for cleaning! Can also be washed or even boiled for proper hygiene, hung out to dry & re-used time & again.

When I lived in Southern CA, I had banana trees in my organic garden that I used for wrapping/cooking food instead of aluminum foil. I now live in the desert where growing bananas takes more skill, so I have opted for parchment paper. If I could go back to banana leaves, I would!

Cast Iron! Pancakes are great cooked on cast iron. Everything is great cooked with cast iron. I like my Lodge enameled Dutch oven (about 1/4 the price of Le Creuset and just as good, imo) - but uncoated cast iron is fantastic to cook with. BTW, all the fuss about seasoning is stupid, imo. For over 50 years, I’ve scrubbed my pieces in the sink with soap and water same as everything else - they are still as good as new - actually better than new, because the surfaces are well seasoned. “Special care”: 1. after washing, set on the stovetop to throughly dry before putting away. 2. Never, ever put in the dishwasher. 3. If the surface gets rough, pour some ‘high heat’ oil in the pan, & heat on your stovetop briefly. When cooled til its safe, pour off the oil & wipe with paper towels. Easy peasy - and so worth it. Several years ago, we bought a new skillet with some kind of ‘seasoning’ all over it. Ugh! My DH ground off the coating with a wire brush.

no mention of the best pans by a long shot, CAST IRON, plain cast iron not the ceramic coated mess which is only good for very low heat simmering stews and soups. Cast iron is cheap and last forever and properly seasoned is totally non stick. I have my grandmothers cast iron skillet that is over 100 years old and its like looking in a black mirror, totally non stick surface. I use nothing but cast iron, carbon steel and stainless steel pots and pans and my air fryer os ceramic coated, bamboo cutting board, mostly all glass storage containers. Stopped using anything like teflon back in the 70s

I'm tired of this, I don't even know what to do in this world, since everything is bad for this world, but still, people are living a long lives, I don't know what to believe anymore, this social media thing is driving people insane😢

Some brands of baking paper contain PFAS (perfluoroalkyl substances), also referred to as 'forever chemicals', which are used in making the paper grease/water proof. Those PFAS are also found in raincoats for example. I also wonder if kitchen paper is 100% paper or whether it contains plastics to make it more resistant to tearing. When recipes ask to store food in aluminium or plastic wrap, you can often simply use damp cotton cloth.

Those wood boards are all assembled from bits and blocks which have been GLUED together. The various adhesives used for that process are certainly more reactive than the polypropylene which is the material of those "plastic" cutting boards.

I learned from watching the Carnivore Doctor that Parchment Paper is coated with PLASTIC!!!! Oh My!!!!

What about silicone?

We use Wrought iron pans for pancakes and omelets. With practice, low heat, putting on a lid and the turning off the heat I can make amazing and fluffy omelets. And, the pan is clean. No burnt-on residue

There's a trend of using silicon muffin cups, dishes and bread tins, etc. What do you think of these?

I sanded all my iron and polish them.,, I removed all the pits.... Works better than a non stick,,, most people doesn't know you can do that....started with 60 grit 120 then 220 looked like a mirror,put REAL olive oil then put in oven for 30 at 250 degree

We have been removing plastics too for the past 10 years.

I’m so grateful for this video, thank you so much. I’ve been trying to not use that much plastic because I was already intuitively feeling that I shouldn’t use plastic cookware, but I didn’t know if my concerns for valid or paranoid so thanks for validating where my intuition was leading me towards.

I love my old cast-iron ware.

Can't believe you released this today, I was just searching for a small stainless steel fry pan for the reasons you have mentioned!

Great video from someone I really trust. I was hoping he would cover whether silicone bakeware is safe as I use these quite a lot for their non stick properties.

You mentioned cooking crepes. You don't need a nonstick pan for that. I have a carbon steel crepe pan, and a ceramic crepe pan. They function a little differently, but both work very well. Keep the heat pretty low, lift the pan when you load the new crepe so the pan does not overheat, and brush the pan with a little bit of melted butter. I don't put butter or oil in the batter, so the overall fat content is not all that high. The ceramic pan is heavy and takes longer to heat up, but works very well. It does not need as much oil, but I still brush some on the pan for flavor.

Great info as always. Thanks

Thank you. By the way it’s easy to make eggs or pancakes in a steel pan. Just ensure it’s fully clad or tri ply steel and get it to the right temperature before adding fat.

What is your take on silicone products for cooking - eg cake/flan 'tins', silicone inserts for air fryers, or storage containers that can go in the freezer"? Thanks

You should check out supermarkets, such as Sainsbury's, they sell stainless steel and enamel cast iron ware.

Pancakes cook great in cast-iron skillets. If there’s a little sticking with the first or second one, you can grease the skillet a little bit.

Doc. Really enjoyed this. Pls do a post on melamine dinnerware. Virtually every s.e. asian home has tons of melamine dinnerware - a lot of it badly blistered! I understand it's produced for occasional picnic use only.

Thank you for the very important and necessary information eventhough know the facts of these products and hazardous effects in theoretically, you make a big highlight with great explanation.

Best 'non-stick' pan that's not teflon, is carbon steel. I have one that has been in use for at least around 30 years (came to me as second hand) and it makes the best pancakes, fried eggs and omlettes.

watched just to be sure, but my kitchen is ok. I threw away all dangerous items in 2014, and went for all stainless steel and glass for pans and saucepans. always use parchemin paper with aluminum foil, and I don't have microwave, I use it only if I eat outside. so it's been 10 years I cook with safe tools. I am congratulating myself right now...!

Thank you for the advice and reminders !

When I got married in 1987 most of the cooking pans I got for wedding presents were cast iron, and casserole dishes were glass. I still have some of them 38 years later. I now have bamboo chopping boards.

Thanks for that piece of mind.

I totally agree with you: avoid plastic in combination with foods. Enameled cast iron is not the same as a ceramic coating. Vitrious enamel is a combination of iron and glass. Bamboo carving boards contain plastic in the form of glue. Cookie sheets also come in glass or enamel, and the don’t need baking paper.

In the UK, micro plastics are filtered out in the human sewage, Then dumped on farmland! Heading next, to ground water near you!

I bought 18/8 stainless steel cookware with copper bottoms 50 years ago and I'm still using them. Only difference is that unlike modern versions they have bakelite handles which can't go in the oven, and a couple have broken. Thanks for pointing out the dangers of plastic chopping boards - I'll throw mine out and go back to glass and wood

Very informative - I'll throw out my plastic chopping board! Glad he touched on makeup. It's not a kitchen item obviously but I don't think a lot of women realise that the fillers etc in them can ruin their skin. I've been buying mineral makeup for years, though I generally don't wear much.

i use a silicone sheet on my wood cutting board if i'm cutting up smelly stuff like onion or garlic. it's actually a silicone pad intended for glue guns.

It's hard to find an electric Kettle without plastic parts in it.

Thanks a lot, I want to add even parchment paper hast an anti stick coating. At least in Germany. Aluminum foil solutes through acids and salt. I never use it anymore since I saw this in my fridge on a dich with lemon inside, the foil was just used only to cover, it started dissoluting.

Thanks!

you are stellar! thank you!❤

I don't use foil or plastic wrap much either when storing food in the fridge, I do old school and just put a plate on top of the other plate or a tea cup soucer or bread and butter plate on top of the bowl on left over food.

I'm gradually changing as much as I canto stainless steel' and using glass jugs in the microwave. But large glass jugs are hard to find, The plastic 1litre jugs are so convenient

Use a high carbon steel crepe pan, it is a bit of a pain to keep seasoning with oil to avoid it rusting (within minutes) but better than a chemical nonstick pan.

Omg - i did not think of microfiber cloths. I was just going to buy a bunch too. That's all plastic and becomes the nano plastics in our environments. Cotton it is / will check out that Seep brand.

Great video and important information, I switched years ago

Great advice. ❤

Thank you !!

Microwaves heat unevenly and in some placess pretty extremly. I've seen many plastic containers which supposedly are microwave proof which got visibly damaged in microwaves. Probably that can be avoided by cautious, slower heating but that's kinda hard with the somewhat inherent unpredictability of microwaves. I''d avoid marble as a cutting board as it will dull knives. I have quite a number of cutting boards made from various plastics and all of them are more or less old. In a commercial setting they'd probably have to be discarded or ground down to remove the scratches. I don't think they've lost much material over the years. I think in part that's because I'm trying to be careful but also due to me generally only using non-serrated blades which cause more significant damage to the boards. Wood is said to have antibacterial properties by nature. Can't say if that is true - but I'm sure it would be an interesting experiment. What helps for sure is cleaning boards right after use. As for containers - many have bad seals from materials like pretty stiff polyethylen which will allow air or even insects in. Glass is a great material for containers. But glass allows light in which degrades many foods, especially spices. So these containers need to be stored in the dark. I'm still looking for the perfect container. Aluminium is a perfect material to have long arguments about. The body doesn't need it at all, so there is no minimum dose to worry about. A clear and proven toxicity only exists for pretty high doses. In between it doesn't matter for most people. Plus the omnipresence makes aluminium impossible to avoid. It's widely used in all sorts of products and being one of the most common elements on earth exists virtually everywhere. Thus I'm pretty certain that if there is a benefit of avoiding aluminium, it can't be major. That said, there are some special conditions (certain medications used in the context of dialysis come to mind) which do make people more sensitive to aluminium. These special groups of people probably know about the issue so again not a huge concern.

I use cast iron pans which when seasoned and use oil of choice from a glass bottle or butter. When the pan is hot enough it is nonstick even for pancakes

Can I ask what make this lovely wooden chopping boards are? Thank uou

Yes, you missed cast iron. Not good for acidics like tomatoes, etc. but pretty much everything else, and pancakes don’t stick. If seasoned properly, nothing else sticks either. Does it “leach” in use? Yes, but iron in minuscule quantities is not bad for you, on the contrary.

How about sous vide? I am concerned about the plastic bags used to hold the meat in hot water.😮

How about cast iron pot, like Staub？ thanks

If you cook with slightly lower heat, stay with the process and stir or flip, you don't need that silly painted on coating! As if you don't ingest some of it, its a paint.

Carbon steel frying pans work perfectly without any 'non stick' coating. They need to be looked after, treated properly and allowed to build up a patina which prevents proteins bonding to the metal. The best frying pans i have ever had and I have tried them all.

We always use a seasoned, cast iron griddle for pancakes. Easy.

Yea me too would like to know about silicon?

The trick when using stsinless steel pan for PANCAKES is to put a tbsp of olive oil & use FuLl cream milk instesd of water in your batter . No water required. Heat up u yr pan, wipe pan with vegetable oil then pour a layer of oil to cover pan surface. Cooks in 2mins on low heat. Try it. . .

Some people are allergic to stainless steel... I avoid using petrochemicals in any product.. washing up liquid, detergents and plastic's etc.

If your cast iron is seasoned properly you can make he best pancakes on it 😊

Glazed floor tile can be used as a cutting block. Easy clean.

Thank you this is an excellent video full of good useful information. I’ve always used Pyrex and S/S I don’t use microwave because microwaves destroys most vitamins in food so render it useless.

What about just cast iron? Without ceramic coatings?

Great vid, much thanks. Salt & pepper mills should be wooden or glass, especially the grinding ones, they often have plastic as the grinding part, so do check, or they're all plastic/fake glass. Cast iron pans are often pre seasoned/coated in seed oils, anybody know how do you get it out? I've had major trouble this last month looking for a reasonably priced cast iron pan - NOT PRE COATED with sunflower oil. Maybe it'll have to be a stainless steel one. ❤😊

Which utensils do you recommend? Wooden spatulas?

I have quite a bit of corningware baking dishes and a large casserole pot that goes easily from the stove top to the oven. In the last few years, however, my strength and nimbleness has deteriorated (due to CNS issues, arthritis and medications). I've had to swap to using enamel roasting pans as I am unable to securely lift the heavier pans out of the oven once they have food in them. I line almost everything with baking paper (even when sauteeing in stainless steel on the stove top). Do you think enamelware is an issue?

We use a glass chopping board to chop veg etc and scissors for herbs

Plus they cast Iron is a once off buy. I bought mine when my son was four. He is in his thirties now and they are as good as ever 😊

My need is that I want to cook on the hob or in the oven then serve to the table with minimum use of more casserole dishes. I need to save on the washing up. I must have pans that have removable handles.

That Le Creuset enameled pan is 279 dollars here in US, phew

I like to use the bamboo scourers from Temu (and they are quite cheap there too). I've tried to avoid Teflon coated things for many years now and try to avoid plastics where I can

How to make a steel pan non sticky: you heat it up on the stove and only add oil/fat when a drop of water is boiling immediately in the pan . Like that the oil is really closing all the pores in the pan. Works!

Great vid, but I'm surprised you ignored cast-iron pans. The cast-iron fry pan is perfect for making pancakes.

PYREX in all caps is great! But what about the "pyrex" brand that is not as resillient (can't use it over a flame, etc.). Is it safe from toxins?

what do you think of stone coated frying pans

Parchment; finding parchment that isn’t treated with chemical to reduce burning risk? I remember being told I am not supposed to put parchment in my yard waste/composable kitchen waste container.

🌻Used to love pyrex until I discovered it can explode which I was not expecting , I use wooden utensils and intend changing my pots , have cast iron but need to treat before using , thanks for the reminder , watching from Cornwall, UK 🌻

I tried a bamboo chopping board to cut bread and I always left the loaf on it, it started to produce mould after a while. It’s just a proper wooden board for me now.

My partner and I are doing well. We use all the options mentioned in the video, do not use aluminium foil, and do not own a microwave. I absolutely love glass so we store food in glass containers and jars. The only thing is that we buy water in plastic bottles as the tap water where I live is horrible.

Can’t go past cast iron! Expensive, but so worth it - and if looked after nicely, will probably outlast me. I cook all my one-pot meals (casseroles) in mine, and I know of others who actually use them to bake bread in. A great investment in a kitchen…..but, if there’re any ‘hidden’ things lurking in cast iron, I’d love to know. 🙏

what about parchment paper. ? .. I switched from tin foil to that, but have recently heard that it also contained dangerous substances.

Great video .. I’ve obviously been 3 d printing every time I go to the toilet with the amount of plastic I’ve been eating

Only cook in cast iron pans and butter or olive oil

What about Air fryers We use our Ninja more and more, the basket, the bowl and the pressure cooker. We slow cook too. Not sure what they are coated in.

What about old fashioned cast iron pans for pancakes, fried eggs etc.

I've read that parchment contains PFAS. Something to look into.

I gave up teflon when I learned from a chef that “there are no sticky pans, only sticky cooks”. By that he meant that if you know how to properly heat the pan your pan won’t be sticky. His instructions: heat the pan first then add the oil then wait for the oil to fully heat up before adding food you want to cook. Never, ever put cold oil into a cold pan! I tested this myself with eggs in a steel pan and it totally works. I can make omelets in any kind of pan. Non-stick pan not needed! Exception: meat. If you want to fry a steak don’t oil the pan, just heat the pan really well and put steak in. It will stick initially but be patient and then it unsticks itself. 😂. OH, one more thing…be careful about steel pans. Try to find and use pans with no nickel. When shopping for pans have a magnet handy. If the pan has a lot of nickel, it won’t hold the magnet. Look for 18/0 steel the second number is the nickel content. Nickel is on of the most toxic substances on the face of the earth. “Surgical steel” has a lot of nickel.

I was wondering about silicone for zero waste, like a kids' sandwich bag.

What about silicon coated utensils? I use a couple of items, mostly as it's easier to get under an egg or a pancake to flip it. Some of the silicon coated utensils have started to melt within a minute of touching the bottom of a hot pan. I got rid of those pretty quick. Do you see silicon as a product which may prove to be just as bad as teflon eventually?

Cast iron, stainless steel and glass. Use a lid rather than foil.

What about coffee makers? Are there any that do have the hot liquid pass through plastic components, visible or under the hood?

I use a breadmaker with non stick coating. Is that bad as well?

Some well seasoned cast iron is great for pancakes.

You have missed Black Steel pans and woks. I have a crepe pan of black steel and once seasoned and worn in does the best Crepe/ pan cake bar none

Ps use cast iron pan well seasoned for pancakes Also, can add iron trace amounts of it to your diet which is a good thing