The SAFEST & BEST Non Stick Pans...And Why To Avoid Teflon!
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- Опубліковано 26 кві 2024
- Although teflon non-stick pans made with PTFE are safer than the old ones made with PFOA, I would recommend going with ceramic non-stick pans. There is zero risk of harmful chemicals going into your food when using ceramic, but if your teflon pan gets too hot or is scratched, those chemicals are leaching directly into your food. Hope you found this video helpful...Mad Love!
Get the pans I use, but don't bother buying a set bc I don't like ceramic pots, I like steel:
8 inch ceramic pan for eggs: amzn.to/2QDD4re
12 inch zwilling ceramic pan: amzn.to/3jrMna1
Lodge 13 inch cast iron pan: amzn.to/2YJy4Wc
Staub enameled cast iron pan: amzn.to/2YLpw10
all-clad steel pan: amzn.to/3jjpC8a
Carbon steel pan: amzn.to/3jqI66B
Le creuset(it's worth it): amzn.to/31GDF1m
cast iron cleaner: amzn.to/32vP976
All my kitchen gear: www.amazon.com/shop/flavcity - Навчання та стиль
I've spent years going through phases on cookware. Did the non-stick and ditched it because of the health issues. Did cast iron and ditched most of it because of the limitations on what you can cook, the weight, the problem with cleaning it and the babying it needed. Did carbon steel and ditched it for the same reasons I ditched most of my cast iron cookware - heavy and limited. Tried ceramic - okay but you had to pamper the ceramic coating. Tried cast aluminum and ditched it because it would turn black on the inside from use and I got tired of scouring the black stuff off. I now use stainless steel - vintage Revere Ware for the most part - and I am very happy with it. I keep one non-stick pan for eggs and other sticky foods, everything else I use stainless. Can't find a downside to stainless. If you can wreck stainless you shouldn't be allowed in a kitchen because you are a danger to yourself and those around you.
Thanks for review!
Try titanium pans very healthy and trustable .
@@knowledges393 Really ?! But can you more info , please ?!
@@knowledges393 titanium has aluminium in it. Especially do not have titanium in teeth implant and crown. Memory problems in future.
Totally agree after years of trying others. I always go back to the stainless. :)
Bobby, since I started following you, I'm happy to announce my blood glucose numbers are normal for the first time this morning, since being diagnosed with T2D a year ago! THANK YOU! I recommend you to anyone who'll listen! Bless your heart!
love that!!!
Yessssss he helped me a lot. THUMBS UP FOR BOBBY. 👍🙏🤗
That’s awesome!!
Thank you for sharing. Just started following and implementing.
@@user-ne4nz6hx2t I 🦉 🦉 🦉 🦉 ji información información información información ℹ ℹ hovobkkooooońobp
Stainless steel are actually non stick if you learn how to use them, and you don't necessarily need to use a lot of oil how some people think. You just gotta let it heat up to the right temp before you add oil, then heat up the oil for a few seconds and you can make eggs without sticking. You can research the mercury method to learn how to use stainless steel properly. Love using them!! I also love cast iron!
I do that w butter in stainless steel. I can do omelets or whatever
Stainless contains nickel sadly
man be quiet lol
I’ve been learning how to make my stainless steel non stick
But you can buy in shops stainless steel w/o nickel, good for those who has allergies to nickel
I stop eating food all together, I use the sun as my main energy source.
Hmmmm.... never heard of the sun as a main food source but to each his own
E-Rock..... That's so Funny 😂👍😂
@@imasheepbahbah3591 He is joking okay...... Duhhhh
Blazso
haha
Who else has been waiting for these pans review ? Great video as usual
Thank you!
thanks for waiting!
low end bargain basement pans made in china for $1. you pay $15 and think you got a great deal. go with, ninja foodi neverstick. made in china, hard anodized, Teflon was cool 30 years ago. but for $50 for a 12" skillet is as good as it gets for the money. these are fairly heavy an won't warp like the feather pans your buying. the light Teflon or ceramic pots and pans are a joke...... bobby is a joke pushing this crap.
*Me. Yes, Thank You Bobby!*
joycestyleofcooking Meeeeeee!
@@concrete981 +teflon non stick saucepans work10times better than acopper non stick or an ordinairy non stick saucepan as well
My husband and I are asking for some new pots and pans for Christmas and I knew you would have a video on the subject. I am so grateful for the things you teach!
You helped me find good food, and non-toxic ware to cook it. What you do is important. The app makes it so easy I appreciate you Bobby
Hey! My husband cooks scrambled eggs in his 10" Lodge pan all the time. In order to clean and season it, while the pan is STILL HOT scrape off the remains with a lodge scraper (we use plastic, which may change because they need replaced every so often) wipe off with a paper towel, add quarter/half dollar sized pour of olive or avocado oil and spread with a paper towel. Just enough oil to leave an even sheen. This leaves your pan clean and glistening!
How do you store your cast iron pans? I worry about putting oiled cookware in my cupboard and the oil smearing anything it touches. Thanks in advance.
@@melindayoung5133 I keep mine in the oven
@@melindayoung5133 you don't put much on it at all. It's not gooped on. You wipe most of it off with a cotton cloth.
Cast Iron is the best and sounds like you are doing the cleaning and seasoning correct. My pans are seasoned and are just as good as non stick and my food tastes so much better
@@melindayoung5133 you need many many many very thin layers of oil that form a glossy finish. If it's sticky to the touch, use less oil to season it
Carbon Steel Skillets from Lodge come seasoned with no wax. I recommend them.
Thank you
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I was about to buy a good non stick pan. Perfect timing!
A seasoned cast iron is always my go to, but I will be buying a ceramic pan as well. Thanks for the educated and informative video Bobby 😊
Thank you for raising awareness of these issues
Thanks for doing this Bobby, this is something that is very important to me, been doing lots of research on pans and cook wear.
Yes, please. I would like to see the carbon steel experiment. Let Art help! Is it just me, or are a lot of people thinking about improving their cooking skills. I have that Lodge skillet, but also, a cast iron skillet that I've had for forty years. It was old when my mother (RIP, Mother) gave it to me. You're right, I don't scramble eggs in cast iron. The old one I use now only for corn bread. Magnifique!
Great video and information. Been looking for a comparative view like this all week as I just bought cast aluminium pans that I'll now return for ceramic (I need non-stick). Thanks again.
Bobby, I live a Keto lifestyle, I only cook with organic coconut oil which is really healthy for you. Therefore, I think I will only use the stainless steal pan that I have that my Aunt gave me in the 80's. It is a really good, well made pan. I am throwing out all my others pans and will buy new stainless steal pans. Thanks for the video!👍😊
Your Matfer carbon steel pan weighs in at somewhat less than many of its carbon steel competitors. Once you do your initial seasoning, it should maintain about like cast iron. The difference is that most cast iron comes pre-seasoned and most carbon steel doesn't, thus the extra work in the beginning.
If you were to strip and restore a cast iron pan, you'd also be doing some extra work in order to jump-start the seasoning. That's often desirable when you grab a great antique.
Thank you for the pan review. Yes, to Art's demonstrated pan seasoning. 🙂
I use stainless steel for boiling water, enamelled cast iron for sauces and cast iron for frying. I bought my cast iron for $10 each from a thrift store. They are great for eggs as long as you use enough oil and the right amount of heat.
Bobby! I just wanted to add that nobody should use plastic either on Teflon! Love your videos!
Also, I recently purchased a pre-seasoned Lodge carbon steel 12" skillet. Great for cooking burgers, steaks, etc. Just care for them like cast iron skillets. They also heat up quicker than regular cast iron and cool down faster too. Really like them.
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I love my all-clad pots and pans! Le Creuset is also my other fave for making soups.
Le Cruset has alot of knock offs claiming its le Cruset but its from China. Poison.
Got the mafter carbon steel 14" with your link. Followed instructions to season. Cooked potato home fries right after that(raw potato) and they were amazing and no stick. Then I did an egg over easy. Amazing. It slid around in pan effortlessly! Better then nonstick! I am trained in culinary arts with degree and also worked in the business for ten years. Wish I got a carbon steel pan earlier then wasting my time with non stick pans that eventually go.
Thanks so much for the comparison. My Tramontina cast iron enamel Dutch oven is a workhorse and has been going strong for 10+ years. Looking hard at Staub now.
Thank you for the great review about pan. Wish you would do a review on shampoo and soaps👏
I have had my 18/10 stainless steel pan for 25 years. Still going strong.
They were probably made better 25 years ago.
Great video as always. Thank you.
I can’t cook with a cast iron pan myself always sticking even though I seasoned it.
Thank you so much! I’d love to see the carbon steel pan experiment!
I want to see the video of seasoning the carbon steel pan. Also, a video of an update on how it is working out. This would help me decide if I should get one.
LOVE the All Clad frying pan! I literally use it for everything including salmon and any other type of fish I am cooking. Not sure what your definition of a lot of oil is but, if heated properly, one tablespoon of oil is more than enough to be non-stick. Haven't tried eggs though.
My hubby was a firefighter. We borrowed the infrared thermometer from the station once and measured the stove. On low, it was a little over 100 degrees. On high, it was nearly 1000 degrees F. I think the cutoff was 4 setting for 500 degrees F
Very interesting!!
I’ve used the same set of All Clad pans for over 20 years and I still love the better than any others!
Have Art season that carbon steel pan. You will absolutely love it! Sears steaks and chops beautifully!
Agree, I have a De Buyer and yes, it's a bit of work to get it up and running but it's like Le Creuset in that it will last you a lifetime if cared for!
Yes Art, please experiment with that last pan :) Thank you for all you guys do!
I seasoned my de Buyer large and small pans with oil but without potatoes. I LOVE them! The more you use them, the better they get. Another pan I like a lot which I bought within the last six months is Hexclad.
I really appreciate what you do to educate ppl. I don’t always agree with some of your statements, but still appreciate you. The info you are giving about it being ok to use nonstick if it is not scratched is not accurate according to research. The toxic chemicals are released just by heating it. I know it’s not possible
to know everything (I certainly don’t) but being allergic to chemicals, I have learned more than I care to about the toxic world we live in. Just don’t want ppl to be misinformed. Accept this with no judgement please.
Hi Bobby, All-Clad is the best. I use my 8”Allclad copper core pan to cook scramble eggs and believe me you don’t need extra oil or butter to cook eggs🍳. The tip is the right temperature😉
I have a Misen carbon steel pan that is wonderful, non-stick after seasoning. The process was much simpler than you described. Light and a delight to use at high heat.
Also works on induction burners which aluminum will not.
Good day to u Sir I have learned alot from u, am here in the Caribbean and will be following on everything, thanks for blessing us with your knowledge.
I started cast iron since 2017. Keep buying one each year till now. I tell ya they are amazing. All of my cast iron pans from lodge are non stick. I can cook everything there including eggs.... they are not stick for me at all... but it take need to maintenance it which is so easy for me.
I'm really glad that you won't risk the Teflon nobody should. I have used the All-Clad for making fried eggs and omelettes for years. The trick is seasoning the pan with a shmear of lard and heating up the pan SLOWLY until it starts to smoke and quickly removing it from heat and repeating this about 3 times
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We love our lodge cast iron pans and use them the most. Lodge makes plastic scrapers too for getting off sticky bits. Regular use and occasional re-seasoning make them better. Never soap. Water soaking in the pan works, then scrape, dump, heat it to evaporate water, dry and rub with a bit of olive or avocado oil.
That's how I clean mine as well, but I seen others season in the oven.
@@StephanieJoRountree I only season in the oven if I've got 3 or more of them to do. It's easier, better and much faster to season them on the stovetop.
Rub a shop towel or coffee filter inside and outside the pan with either olive or avocado oil, then use a dry piece of shop towel or coffee filter to wipe off as much oil as possible. Turn the pan upside down over the burner and leave it on medium or medium low heat for about 3 minutes. Done. If you really want to break in a new pan or get rid of fish smell, scrub it with the cut side of a potato and some salt, wipe it out with white vinegar before doing the oil seasoning. To get a lot of seasoning on it at once, add a carbon layer. Fry a potato or green onions in oil to cover on medium until inedible, throw out the potatoes and the oil, wipe out the pan, and set it upside down over the burner for the requisite 3 minute cure.
This all sounds like a lot, but it is a lot less work than scrubbing conventional cookware, food is totally nonstick, cooks faster and tastes 1000% better.
@@StephanieJoRountree You only season in the oven if you strip off all the seasoning. After that you season after every use on the stove.
@@scmsean Mine are a couple generations old, so I'm good!! :)
@@StephanieJoRountree That is only true if they had been taken care of. I took over pans that were close to 70 years old, but weren't used in 10 years. I had to sand them to get all the rust off and strip all the seasoning. They did build up a new seasoning quickly though.
I very much enjoy using cast iron.... and I was considered to have a cast iron stomach in my youth... however, I would take great caution using cast iron because I absorbed too much iron and it took many years to get past the iron toxicity. Stainless steel is all I use now.... but be careful of what stainless you buy..., not all stainless is equal... might not happen to everyone, perhaps I am more sensitive. Various pans to use! Great video! Thanks!
Hi Bobby, I love your videos! watch them religiously and have learned soooo much from them! YOU have taught me how to read labels. I feel so empowered and informed when I go grocery shopping. Can you film a video on the Best Supergreens power/meal replacements out in the market? Thank you!
Yes! I want to see more of the carbon steel pan 😊
Sprinkle cast iron with baking soda and make a paste to scrub it or let it soak before scrubbing. Works well and helps with any odors absorbed in the pan.
I bought a set of HexClad about a year ago and have been really liking them
Thank you for helping us through this PANdemic.
using wooden spatula is very imperative! Thank you !
Was hoping to hear ScanPan in this review!! The best!!
Thank you Bobby, for reviewing these pans. Very much needed!
I have 3 Stobe enameled pieces and ADORE them! My Stobe Dutch ovens are amazing!
I’ve cooked with a friend’s Zwilling pan before it while it’s very expensive, it was soooo nice!
Great video! I like the idea of cast iron, but they have to be babied and pampered even more than nonstick pans. Those who use them go on and on and on about "seasoning" - a procedure that requires multiple stages and enormous patience. STAUB / Le Creuset enameled cast iron is the way to go!
it’s also very very heavy !
Excellent presentation. Very informative and concise. Thanks.
I use a carbon steel pan that I inherited from my grandmother (wwII) for eggs, etc. now I know why it is so special. thanks
Love my cast iron pans! The older they get the better they work! However make sure to season them well. Also only wash with cold or maybe warm water (absolutely do not put in the dishwasher). Use high heat oils like avacado oil. Don't use olive oil (low smoke point). For eggs I use avacado oil + a little butter.
I read that, too. It's a myth that olive oil has a low smoke point.
Do you need to cure the pan everytime you use them?
I’ve had rest luck with my Blue Diamond Pans. The only thing I personally would like to see is a better handle. It gets to hot. So I found silicone grips that slide on and are secure. As far as cooking just about anything, they are awesome.
Needing a new set and was looking at these… still no issues 6 months later?
@@Wimikk We have 2 sets because we have 2 homes that we occupy. Also a Large & Small size pans in both locations. My wife used to buy T-Fal Teflon pans. No way in this world would the T-Fal pans last this long. These pans we bought about 2016 with zero issues and we use them 5 to 6 days a week.
Hint with a Gas Stove the handles get hot. So we bought the Lodge Brand Silicone grips for there Cast Iron Pans and they work great.
At the Lake Home we have Electric Stove and the handles do not get hot
Good Luck
I always cook my scrambled or fried eggs in my cast iron... love it!
Love your shows,have learned so much from watching your shows,live streams , am now looking at my labels and buying what you recommend ..from manitoba,canada
I've been researching this topic for a while now because I'm due for a new 12 inch pan. Never used stainless steel because of the sticking issue. Then, a few days ago, I saw a video on how we can season stainless steel pans by coating the inside and sides with a good, high heat oil, (like avocado oil) put it on the heat until it begins to smoke. Turn the heat off. When the pan cools, wipe any excess oil from the pan with a paper towel and repeat the process as many times as you can. This will make stainless steel non-sick. I'll le you know if it works. I'm ordering my SS pan from the company called: Made In.
Did it work?
Did it work Dee?
I guess it did not work
@@jaimeim18 what didn't work
I use stainless, season it like she described. Don't wash the inside with water just whipe it out, it's not ever 100% nonstick but is a lot better than Teflon.
Check out Stargazer Cast Iron pans. Machined smooth cooking surface makes them much more non-stick and easier to clean. Most antique cast iron pans also have a machined surface, even older Lodge pans, but Lodge skips this step nowadays. A lot of people seem to think that the rough cooking surface is standard and will fill in overtime, but this isn't true. I'm going to keep bugging you about this until you and Art get a decent cast iron pan to play with 😊.
To clean a cast iron skillet, I run the kitchen faucet on HOT, when the water is the hottest, stick the cast iron pan with hot water and using a WOODEN FLAT EDGE utensil, scrape the pan surface until clean. The hot water opens the porous surface and it releases the stuck on food.✔✔ Important, RE-SEASON after every use. I just coat it with avocado oil before storing it. I've used my cast iron for many years and I'm never disappointed with it's performance. PS: I really like your channel.
I have a small ceramic pan.👍 So happy. I use it for eggs and spinach. Thk you for this.
For your cast iron pan, take a circular sander and knock down all of that rough stubble so that it's smooth. Then season with avocado oil in the oven at 550F. You will be able to cook eggs no problem. The carbon steel one works great too with no sanding required.
Did this as well and in a week my cast iron became non-stick. No type of eggs cooking sticks now. Clean-up is basucally only warm water and sponge. I do a stovetop seasoning from time to time as well. Love it, but i use grapeseed oil
I'll try that
Love these product reviews.
I'm still using the same set of pots and pans for 45 years-Farberware. I have 2 fry pans, neither have handled anymore but they work!
Is there a reason for not reviewing the copper nonstick surface pans?
Thank you for all your work you do on this channel, you have really helped me. I have been learning so much, and already down 15lbs in 2weeks. Couldnt have done it without you.
Watch "Dark Waters". Excellent movie on Dupont and Teflon.
Peace Yes i watch it twice !!!
I just finished watching it which led me to this video for alternatives. Yes, you're right. Dark Waters was very good! It was such an eye-opener that did not fall on deaf ears.
Oh yes, it was very good! I took all of my old Teflon and have thrown them away.
Would love to see your review on the carbon steel pan, after using it for awhile.
Great video, perfect as I will be shopping for new pots & pans soon :) thank you!
I’ve made french omelettes on cast iron pans and recently crepes.. you just have to troubleshoot what works for you. The amount of oil/butter, temperature, how well-seasoned your pan affects the non-stickiness factor. I do have a very skinny flexible metal spatula that can go between the food and the pan.
Wow this is way more complicated than I anticipated 😩
Yeah, really ugh...
lol - Mad Love! lovin' this refreshing channel
I love using cast iron. I didn't like it at first and it still has its challenges because it's heavy.
It can take abuse. I love the transition from stovetop to oven.
It's usually easy to clean. I use the chain mail to clean.
Our pans are seasoned enough to cook scrambled eggs.
I recommend finding used cast iron at yard sales since they will hopefully be seasoned enough.
Thank you. Very informative on various kind of cookware available. And the links you provided. Good job.
Stainless steel can be non-stick if you use it right, but you need a high-quality one to justify the time and effort to make it so. Alternatively, cast iron has no issue becoming non-stick if you treat it right, and having a smaller one for eggs has been an ideal long-term choice.
Hi Bobby, love the videos, keep them coming!! have you seen or tried The Always Pan (ceramic I think) , which is one of Oprahs favorites? looks great, curious about it...Also the Hex clad pans....love your thoughts on both! thanks
I trust this guy so much!! 😌❤️👍🏾
omg thank u for reviewing these! Really helpful!!!
just watched the movie, dark waters. after watching it i’ll never use or buy teflon pans. strongly encourage you to watch it
Why though?
What's the short story as I'm in the market...just get ceramic? I wish I had time to watch the documentaries I used to watch....
Very true, depressing stuff. We're still being affected all around the country! All of our water is contaminated with PFAs now. They won't even mention it in the media, but it's much worse than the corona virus.
Yes, yes, yes. Super good movie!
@@swissmrkc it's indestructible military paint to make materials stronger.. bodies can't break it down or get rid of it
I have used Lodge Dutch Ovens for over 15 years, and they work great. I've never owned a Le Crueset, but I can't see spending about 8x as much on one when the Lodge performs so well.
Im new to the whole Dutch oven pans, what can you cook in them? Can I cook rice in there?
@@jesystareah, you could. Soups, breads, meats like chicken and beef, pasta, sauces, etc.
I use the same tips to clean my lodge as well. I love ceramic and stainless steel pans
Using the all clad non stick from homegoods, works great. Also a lodge cast iron.
Here's the best method for cleaning a cast iron pan. What's needed: a good oven mitt/glove and a long handle scrubbing brush of natural very stiff bristles. After whatever is cooking is done, remove the food to a plate, serving dish, etc. and immediately grab the pan with the mitt and take it to the sink. Turn on the hot water and with the stiff brush start attacking the pan surface. The heat already stored in the cast iron with the running water and brush will clean the pan quickly and easily. Empty any water in the pan. No need to towel dry and since the stovetop is already still hot, transfer the pan to the burner that was cooking and any water drops left in the pan will evaporate. It will dry properly and not rust. Now it's ready to use again!
Did you wipe the pan with oil after you heat dry the pan?
@@lihsuehcheng Yes, great question. If you find the pan sticky - not releasing food easily, do add a teaspoon to a tablespoon (depending on pan diameter) of avacado oil, heat the pan till it begins smoking, turn off burner and wipe it carefully and it's ready to go!
I have that carbon steel pan (matfer bourgeat) and it's my go to pan, yes you have to take care of it and season it but it is well worth the effort. There's no rivets on the inside because the handle is welded on so cleaning is easy. Eggs slide around the pan just like teflon but unlike teflon this is indestructible. Ceramic for me only lasted about 6 months then it went to the trash. You can pass the carbon steel pan down to your children, you can't say that about the pans that are coated.
Been watching your videos for about a year & learned a lot. For the first time I have to criticize your use of enameled pans. If there is the slightest possibility of contamination from the pan I don't want it & don't understand why anyone would. As time goes by those pots & pans deteriorate & when it is visible to the naked eye it has already started. No thanks! Plus if u scratch it, which is inevitable, it becomes toxic. 100% ceramic; not so good for cooktop, but excellent in the oven. Cast iron, Steele, stainless & ceramic. Nothing else. Cleaning cast iron; I was told 50 yrs. ago to let pan cool & wipe with cheese cloth & COLD water. Hot water washes away grease in pores. The thinking could have changed on this, so let me know what u think. Great videos buddy, keep 'em comin'!
Great video. I got rid of my teflon pans. I switched to carbon steel (just like yours) and also using cast iron. I might buy a all-clad 5ply... not sure if it's worth it though.
Thanks so much for posting this info, Bobby. I’ve been very aware of the dangerous fumes that can come from teflon pans, as we foster several parrots from a rescue organization. Teflon is clearly dangerous, as the toxic fumes from an overheated pan could kill our birds just minutes, as it has done to many treasured birdie buddies! SO, if those fumes can quickly kill a bird, it’s clearly dangerous is it for our kids, other kinds of pets, and ourselves! 😳 This also applies to cookie sheets, and other teflon baking pans. I got rid of ALL the teflon items in my kitchen years ago, and stick to stainless steel, cast iron, and glass Pyrex baking dishes. Again, thanks for covering this important subject, as well as so many other healthy-eating videos!🎉
Yes! I have a bird and also avoid Teflon. But it scratches so easily that can't be good to ingest.
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I love my (ceramic coated) GreenPans! I've had them for years. I stopped using my cast iron pans. If my GreenPans ever wear out (no sign of that so far) then I will just buy replacements. They are such a joy to use.
Where did you buy them?
@@cdt2879 Amazon. I got the cheap Lima versions. I ruined one recently. It was in front of a kettle on the stove and I accidentally turned the heat on the Greenpan way up and left the kitchen, waiting for the kettle to whistle. I'm convinced now the naysayers ruin their Greenpans by repeatedly overheating them. My pan worked for years just fine and then I overheated it once and it has started to lose its non-stick, although it's still very usable. It can be surprising how low a heat setting you need.
@@BitJam ahh maybe that’s my problem as well cooking on too high heat. Thanks for your response maybe I will give those pans a shot.
Thanks for the preview been there but them all always go back to good old cast iron frying pan anyone can season them last forever older they are the better they get
Thank you Bobby, love you all. I need this now.
I wanna see how the carbon pan does, please ! Thanks for volunteering, Art.
You should have a look at SolidTeknics pans. They are an original Australian brand, that are now also made in the USA. I have had one for 5 months. You will need to oven season it first. I do take care of it after using by stove top re-seasoning, but it is now just great to cook with. Eggs fried or scrambled, curry, beef chilli, Rosti potato etc. You can use tomatoes you just need to care for it after each use. Good pans just need to be taken care of. They last a life time. I'm currently waiting a cast iron pan from Stargazer. Due for delivery in two weeks. Happy cooking.
Bobby, the secret to the cast iron pans being non stick for eggs is to have one skillet just for eggs. As soon as you use it for something else, eggs will stick, that trick was passed down from my family. 😉
I use mine for eggs and other things, easily the best ever. Treat and clean it well and it stays smooth as glass. The only thing I do not cook is acidic food.
Good tip thanks. Works like a charm.
That's likely because you use lower heat when cooking eggs, and higher heat when doing something like searing a steak. Using high heat, under some conditions, can burn the seasoning off the cast iron pan, making that area stick once more. If you let the pan preheat for 5 mins on medium heat and use a good amount of oil/butter you can cook anything and maintain the non-stick for eggs.
@@D4PPZ456 BINGOOOOOO
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Yezzzz, thanks for this video.. now I know what pan I’m going to purchase at the store...
Absolutely fantastic review! Well dialogued...... Thank you.
Soap is no problem for cast iron in my experience. I always use soap and the bristle side of a sponge... also if it's too bad, boil it for a few minutes with soap or baking soda. The thing is, when you are going to use the pan, get it piping hot first, then add some oil and spread it around, discard if it was too much, lower the temperature and add a new splash of oil in which you'll cook. Works for all kinds of pans, aluminium, cast iron, carbon steel... whatever. Also for eggs, nothing works better than butter. You'll have mixed results trying to cook an egg in sunflower, olive, walnut or any other oil. It works sometimes, but not always. In my experiments it works better for the second batch, the first always sticks.. .or gets overdone before I'm able to flip it over. :) Could be just me though.
You are right in general butter is preferred for eggs the other oil layers will be pushed away when you place egg in pan while butter layer will stay between egg and pan surface.
Hey Bobby, have you tried the brand ScanPan? They are ceramic pans with an aluminum core. Oven safe to 500 degrees. They are made in Denmark and the company is family owned (which usually means better quality control). I love mine. I have owned mine for over 6 years and they still perform great. Also any nonstick still needs at least a trace of fat for optimal performance. And, you should never cook on high heat with any pan! Love talking kitchen...I worked many years for Williams-Sonoma & Sur La Table. Love y’all 😘😘
never heard...but all ceramic pans have aluminum core..i will check it out!
I love my Scanpan.
Yes - all of this! ScanPan is the very best! Just make sure you use high smoke point oils (not olive oil!) and never use non-stock sprays (clog the pores of the cooking surface).
There are videos on "seasoning" cast iron skillets and (a little different) stainless steel. You MUST season the cast iron cookware and all stainless steel. It is a process of bringing oil just to smoke temperature (no higher) and playing with it for a minute, then wipe clean.
I was waiting for this kind of video ... 😊 very helpful