Read this full guide for more details: prudentreviews.com/is-stainless-steel-cookware-safe/ The two studies I referenced in the video are linked in the description. The full University of Messina study is behind a paywall but you can access the entire Oregon State study for free.
Big Teflon must be involved. But seriously, at the bottom of the OSU study, it says: This project was supported in part by award number P42 ES016465 and the associated Chemistry Facility Core, P30 ES000210, from the National Institute of Environmental Health Sciences and the OSU Food Safety and Environmental Stewardship Program. Notes The authors declare no competing financial interest. I can't find any info about funding in the Messina study.
Basically. They used a machine called AutoBlock that heats the test tubes at a precise temp. They did test one stainless steel saucepan. I mention that at 4:03.
@@denofpigs2575 This is typically available if you look at any peer-reviewed paper. With just a quick glance, I can see that neither of the studies he cited were funded by a company. They look to be funded by government and university grants.
It is exhausting and exasperating to weigh the myriad of conflicting studies or sift out sensationalist fearmongering. Consequently, I am grateful for your equanimous and thoughtful reviews. I am glad the risk is low for those without nickel or chromium allergies and can easily be mitigated. People can be very vocal and opinionated about their favorite cookware, so I admire your bravery in even broaching the subject since you will probably get snarky comments from people who react only to the title and fail to grasp your conclusion. Thanks for your excellent reviews!
Thank you for the support! I’m just trying to sift through all the data and research out there and summarize it in a simple way. The studies themselves are very technical and difficult to read so hopefully this helps some people.
@@PrudentReviews I so appreciate your reviews. But, just what do we do to stay healthy. Sometimes when things look hopeless, you just have to laugh it off.
@@ep2223 Stainless steel is completely safe unless you have a known allergy to nickel or chromium. Cast iron, carbon steel, and enameled cast iron are great options too. There's not much research on ceramic non-stick but it's believed to be okay.
3:50 ok that's a pretty important point.... Steel chips in test tubes; the Oregon State study sounds like a poorly designed nightmare, making for better headline bait than applicable science. If you're really concerned throw a can of tomato sauce on your new stainless cook it for two hours, discard and then never worry about the issue again.
I see why they did that (to control as many variables as possible), but it doesn't do a great job of simulating real-world cooking. I think the OSU study depicts a worst-case scenario.
It's a good study to test the concept of metals leaching into food, as it would indicate whether or not it can happen. Had there been no noticeable leaching, it could indicate that that it isn't a problem while cooking. However, this wasn't the case and it indicated leaching does occur and follow-up studies were neccessary (i.e. the Italian study). While Prudent Reviews did a good job indicating the additional research, I image there will be other reports on this that aren't as thorough. Another note: I haven't read the study, just watched the video, so if there's wording that suggests the results are definitive, I'm not aware of it.
When I make tomato sauce, I cut up pieces of stainless steel and put them in the sauce to get that secret metal flavor. I also make sure to play Iron Maiden for background music to stimulate those metal ions.
That was well done. I am one of those unlucky people who are sensitive to nickel. I keep up with the research, but you did a good job keeping it brief. I use enameled cast iron, plain cast iron, carbon steel. I do have some vintage stainless steel pans that don't bother me. My understanding is, the older they are, the less likely to leach nickel. More troublesome to me is jewelry, watches, and other items that come in contact with my skin.
I’m sorry that you have to deal with that but luckily there are many other good options. Hopefully this can help someone that doesn’t realize they have a sensitivity.
I have spent years trying to eliminate toxins I take in, like MSG, Aspartame, GMO soy etc...I knew for a very long time now to avoid Teflon and Aluminum cookware... But the stainless steel cookware flew under the radar....Until now..... The slow creeping feeling that stainless steel cookware was not making me feel well has been building for a few years...... And now I can see its absolutely true that stainless steel cookware IS TOXIC...... But the toxicity is so slow and creeping that its missed by almost everyone.... .Even heath nuts like myself missed it..... All my stainless steel cookware went into the trash...And That low grade low level quiet sneaky unwell feeling went away too........Now I only use Carbon Steel cookware......And feel much better........
Brilliant analysis of 2 studies currently being misused in the media. And after reading both studies I agree with your simplified bottom line: for 99% of people, stainess steel is a safe choice for cooking.
Thanks for the video. I have a family member with nickel allergy. Never had problems with the Demeyere pans. This week, a new Zwilling Pro pan arrived. I'll boil some vinegar in it to get rid of the initial leeching then. Just to be sure.
I mean... this could potentially be an issue in a slow cooker, I guess. Mine is stainless steel inside and I wouldn't exactly want cast iron there, considering the size and therefore weight of the thing. Not that I'm massively worried, but that is a case, where the food is in contact with the material for many hours.
At the bottom of the OSU study, it says: This project was supported in part by award number P42 ES016465 and the associated Chemistry Facility Core, P30 ES000210, from the National Institute of Environmental Health Sciences and the OSU Food Safety and Environmental Stewardship Program. Notes The authors declare no competing financial interest. I can't find any info about funding in the Messina study.
I tossed out all of my nonstick pans and replaced with stainless steel pans. It was a short challenging process to learn how to cook with SS pans… overall worth the learning curve to live a healthy lifestyle.
I normally use my stainless steel pot for cooking pasta sauce and it takes several hours but I use the sauce sparingly and don’t eat it every day so it seems it’s probably ok.
Thanks for the informative video! I have a question: After using Bar Keepers Friend to clean stainless steel cookware, does the cookware behave like it’s brand new, potentially releasing more nickel into food during the next use?
That’s a great question. Honestly I’m not sure. I’m trying to get in touch with the researchers of these studies to get their take on it. In theory, if you remove the oxidation and “seasoning” that builds up and protects it from leaching, then you would think it would leach more.
Great video! However, I’ve always heard that both carbon steel and cast iron can react with acidic foods like tomato sauce, which can strip away the seasoning and potentially impart a metallic taste. Prolonged cooking of acidic foods in these materials might also lead to rust over time.
If you don’t have any issues with nickel or chromium, stainless steel is totally fine. If you do, the best option for cooking acidic ingredients like tomato sauce for long periods is enameled cast iron. Bare cast iron and carbon steel are good options for all other ingredients.
Are some steels better at preventing leaching? For example Heston’s Titanium coated steel or Made In’s stainless steel or Demeyre’s proprietary coating?
There are risks from virtually any type of cookware. Older glass or ceramic cookware can leech lead and/or cadmium into food. Cast iron or carbon steel cookware can leech iron and other metals into food which is a problem for people with certain conditions (e.g., hemochromatosis). The question is really about the amounts involved. As I do not have a chromium or nickel allergy, the minor amount of both metals that leech from my stainless steel pans does not concern me.
I have non-stick saucepans cause my stainless pots kept pitting no matter what. I hate repeatedly replacing, but I don't need extra nickel nor chromium in my diet neither. Allergy to nickel...🤔
So all we have to do is cook a can of tomatoes for 2+ hours to get rid of the higher concentration of nickel in new stainless steel cookware? Seems pretty doable.
Thanks for the report. That was awesome. I thought all ss was 18/10! How big an issue is arsenic(?) in carbon steel, or whatever caused the controversy with Matfer carbon steel pans in France
Unless you have a known allergy to nickel or chromium, stainless steel is safe. Cast iron and carbon steel are safe although do leach trace amounts of iron. I can't find research on enameled but it's likely safe - it's essentially glass.
@@chongli297 good point. I need to do more research and see if there are any reports/studies out there. I may have to make a version of this video for all cookware materials…
@PrudentReviews Yes, that would be great to hear about all cookware options and possible leaching. I have a slight allergy to nickel (jewelry) so I really appreciated this video.
@@PrudentReviews I recently switched to stainless steel and moved away from seasoned cookware. I started to get worried of the leaching seasoning. Thanks.
Essentially, nothing other than raw food is entirely "safe" & even that not really. Enjoy your cooking & stop fretting. There are far bigger, real problems.
Hello, I love you reviews Please make some videos testing 3 and 4 quarts Sauce Pans. All clad D3 D5 and copper core. And Made in sauce pans Thank you so much
Jesus, U can't win? Im getting rid of nonstick to get stainless, and now it's not safe either.. I guess I just need to throw steaks on the coals from now on.
I have a nickel allergy and now think it may be the cause of my health problems. I'm now searching for a solution and getting very confused with all the conflicting advice
@@ClaireSymmonds I quite coincidentally just learned, that there was such a thing as glass cookware in the 70's/80's. Pans and all. The idea didn't really catch on, apparently, but you might be able to find vintage ones on eBay or such. I'll link the video in a separate comment, as UA-cam sometimes deletes comments with links in them. Maybe that would be an alternative that works for you.
This is why i never use and i will use stainless steel pans, ofcourse i avoid the teflon coated also, i only use the ones made from 99%+ Uranium, are the best.
If it's made in China, yeah. Probably. I have two identical Tramontina tri-ply stainless skillets. The one made in Brazil is still beautiful after 50+ uses, and the one made in China turned copper brown inside and out after one use and *nothing* can remove it. And I mean NOTHING. I know all the tricks.
Stainless steel is left if you watched the video, as the levels aren't toxic enough. On the other hand, unenamelled cast iron can leach toxic levels of iron for a lot of people, watch Dr. Gundry's video about it.
So, cast iron for the win but still, this is ridiculous. If you're super concerned, you can just break in your stainless by cooking in it a few times in a row, then throwing away the food. Meanwhile, teflon will get worse and worse the more you use it.
The process of seasoning is adding toxic fumes to the air. Seasoning is a plastic (Teflon is a plastic). The manufacturing process of Teflon pans is really bad, but Teflon on its own is safe to use when people follow instructions.
@@madthumbs1564 Tell me you oversimplify things to support your bias without saying you oversimplify things to support your bias. _Hur durr...iron is metal and mercury is metal, so mercury isn't that bad for you becuase rEaSoNs!!!_ Teflon cookware has only been around since the 60s and they've found plenty of evidence _not_to use it. Cast iron cookware has been around since ≈220 A.D. and in all that time, nobody has found any evidence of polymerized fats (aka seasoning) being of any concern for human use. Oops. Enjoy your disposable pans and their 3-5 years of useful life. I'd rather not add to the massive amounts of waste going into landfills. Especially if it means having to baby my pans in order to keep them from poisoning me. If you need me, I'll be searing a steak and flipping it with metal tongs, and then turning the temp down and cooking nice, slidey eggs with a metal spatula, on a pan that was handed down for three generations and still works perfectly.
just bought myself a 100$ stainless pan and I have bad nickle allergies SMH, I just wanna cook I have severe eczema :( the one with the real pan tho makes me not as scared. I wish I could afford the nanobond pans now!
Read this full guide for more details: prudentreviews.com/is-stainless-steel-cookware-safe/
The two studies I referenced in the video are linked in the description. The full University of Messina study is behind a paywall but you can access the entire Oregon State study for free.
Brought to you by the society for teflon usage.
FACTS!!!
Big Teflon must be involved. But seriously, at the bottom of the OSU study, it says:
This project was supported in part by award number P42
ES016465 and the associated Chemistry Facility Core, P30
ES000210, from the National Institute of Environmental
Health Sciences and the OSU Food Safety and Environmental
Stewardship Program.
Notes
The authors declare no competing financial interest.
I can't find any info about funding in the Messina study.
Big Teflon trying to give ss a bad name
No. I actually read both studies and the funding came from NIH and other government sources-no industry funding for either one of these studies.
@@lisaboban it was sarcasm
So they didn't cook tomato sauce in a steel pan, but pretty much boiled steel inside tomato sauce for 20 hours. That's a HUGE difference.
Basically. They used a machine called AutoBlock that heats the test tubes at a precise temp. They did test one stainless steel saucepan. I mention that at 4:03.
@@xeracorocks The Messina study used actual pots and pans. Unsurprisingly, that study found lower levels of leaching.
Someone needs to investigate who they're funded by 😂
@@denofpigs2575 ‘Big Cookware’
@@denofpigs2575 This is typically available if you look at any peer-reviewed paper. With just a quick glance, I can see that neither of the studies he cited were funded by a company. They look to be funded by government and university grants.
It is exhausting and exasperating to weigh the myriad of conflicting studies or sift out sensationalist fearmongering. Consequently, I am grateful for your equanimous and thoughtful reviews. I am glad the risk is low for those without nickel or chromium allergies and can easily be mitigated.
People can be very vocal and opinionated about their favorite cookware, so I admire your bravery in even broaching the subject since you will probably get snarky comments from people who react only to the title and fail to grasp your conclusion. Thanks for your excellent reviews!
Thank you for the support! I’m just trying to sift through all the data and research out there and summarize it in a simple way. The studies themselves are very technical and difficult to read so hopefully this helps some people.
I'm considering using wooden pots and pans. Metal pans are a definite problem. 🤣🤣🤣🤣
😂
@@PrudentReviews I so appreciate your reviews. But, just what do we do to stay healthy. Sometimes when things look hopeless, you just have to laugh it off.
@@ep2223 Stainless steel is completely safe unless you have a known allergy to nickel or chromium. Cast iron, carbon steel, and enameled cast iron are great options too. There's not much research on ceramic non-stick but it's believed to be okay.
@@PrudentReviews Thank you for your reassurance.
Might just have to go back to cooking on rocks
3:50 ok that's a pretty important point.... Steel chips in test tubes; the Oregon State study sounds like a poorly designed nightmare, making for better headline bait than applicable science. If you're really concerned throw a can of tomato sauce on your new stainless cook it for two hours, discard and then never worry about the issue again.
I see why they did that (to control as many variables as possible), but it doesn't do a great job of simulating real-world cooking. I think the OSU study depicts a worst-case scenario.
Just commenting to boost what OP said about first time using new SS.
It's a good study to test the concept of metals leaching into food, as it would indicate whether or not it can happen. Had there been no noticeable leaching, it could indicate that that it isn't a problem while cooking. However, this wasn't the case and it indicated leaching does occur and follow-up studies were neccessary (i.e. the Italian study). While Prudent Reviews did a good job indicating the additional research, I image there will be other reports on this that aren't as thorough.
Another note: I haven't read the study, just watched the video, so if there's wording that suggests the results are definitive, I'm not aware of it.
damn, remind me not to cook my tomato sauce for two to twenty hours in a stainless chip
Well, in fine cuisine, it´s usual to let sauces simmer for a very long time. So it´s not completely pointless.
When I make tomato sauce, I cut up pieces of stainless steel and put them in the sauce to get that secret metal flavor. I also make sure to play Iron Maiden for background music to stimulate those metal ions.
That was well done. I am one of those unlucky people who are sensitive to nickel. I keep up with the research, but you did a good job keeping it brief. I use enameled cast iron, plain cast iron, carbon steel. I do have some vintage stainless steel pans that don't bother me. My understanding is, the older they are, the less likely to leach nickel. More troublesome to me is jewelry, watches, and other items that come in contact with my skin.
I’m sorry that you have to deal with that but luckily there are many other good options. Hopefully this can help someone that doesn’t realize they have a sensitivity.
I'm one of those people, too. ❤
I have spent years trying to eliminate toxins I take in, like MSG, Aspartame, GMO soy etc...I knew for a very long time now to avoid Teflon and Aluminum cookware...
But the stainless steel cookware flew under the radar....Until now.....
The slow creeping feeling that stainless steel cookware was not making me feel well has been building for a few years......
And now I can see its absolutely true that stainless steel cookware IS TOXIC......
But the toxicity is so slow and creeping that its missed by almost everyone....
.Even heath nuts like myself missed it.....
All my stainless steel cookware went into the trash...And That low grade low level quiet sneaky unwell feeling went away too........Now I only use Carbon Steel cookware......And feel much better........
I appreciate your succinct, comprehensive coverage.
Brilliant analysis of 2 studies currently being misused in the media. And after reading both studies I agree with your simplified bottom line: for 99% of people, stainess steel is a safe choice for cooking.
Thank you! Curious, where have you seen these studies being mentioned in the media?
for 99% of people, enameled steel is a safe choice for cooking
Thanks for the video.
I have a family member with nickel allergy. Never had problems with the Demeyere pans.
This week, a new Zwilling Pro pan arrived. I'll boil some vinegar in it to get rid of the initial leeching then. Just to be sure.
Excellent explanation! No fluff, just a solid scientific analysis.
Glad you liked it!
Bruh just eat the food raw, fck it. Only make soups in clay pots.
Excellent and thoughtful analysis, thank you
I'm glad you found it helpful!
Thanks for this info! The longest I cook in any of my stainless steel pans is 30 minutes.
Notice that in the video, the dates are not included in the references to the studies.
The Oregon State study: 2013
University of Messina study: 2016
I did not intentionally hide that. As far as I know, there haven’t been more recent comprehensive studies. If there has been, please let me know.
I mean... this could potentially be an issue in a slow cooker, I guess. Mine is stainless steel inside and I wouldn't exactly want cast iron there, considering the size and therefore weight of the thing.
Not that I'm massively worried, but that is a case, where the food is in contact with the material for many hours.
I have eczema that has been flaring recently so I found this useful to know.
I didn't know professors from my university (Messina) had conducted such a study, I gotta shake their hands and compliment them once I go back there!
Who finaced these Studys? Teflon?
At the bottom of the OSU study, it says:
This project was supported in part by award number P42
ES016465 and the associated Chemistry Facility Core, P30
ES000210, from the National Institute of Environmental
Health Sciences and the OSU Food Safety and Environmental
Stewardship Program.
Notes
The authors declare no competing financial interest.
I can't find any info about funding in the Messina study.
Lodge
@@dm9078 😂😂
Why would Lodge, they have no competition. @@dm9078
Paranoid much? This study has been done many times. I’ve known about nickel release since I’ve read about it years ago lol
I tossed out all of my nonstick pans and replaced with stainless steel pans. It was a short challenging process to learn how to cook with SS pans… overall worth the learning curve to live a healthy lifestyle.
Not so healthy, eh? 🤔
Carbon steel pans are your daddy!
My science teacher said it’s fine to get very little amounts of metal from cookware?
What an interesting study thanks for providing the results
I normally use my stainless steel pot for cooking pasta sauce and it takes several hours but I use the sauce sparingly and don’t eat it every day so it seems it’s probably ok.
What about instant pots? Or slow cookers? They can have long cooking times. Is there research on that?
Not that I am aware of. But that’s a really good point.
Thanks for the informative video! I have a question: After using Bar Keepers Friend to clean stainless steel cookware, does the cookware behave like it’s brand new, potentially releasing more nickel into food during the next use?
That’s a great question. Honestly I’m not sure. I’m trying to get in touch with the researchers of these studies to get their take on it. In theory, if you remove the oxidation and “seasoning” that builds up and protects it from leaching, then you would think it would leach more.
Great video! However, I’ve always heard that both carbon steel and cast iron can react with acidic foods like tomato sauce, which can strip away the seasoning and potentially impart a metallic taste. Prolonged cooking of acidic foods in these materials might also lead to rust over time.
Yeah, it was a weird way to end the video.
If you don’t have any issues with nickel or chromium, stainless steel is totally fine. If you do, the best option for cooking acidic ingredients like tomato sauce for long periods is enameled cast iron. Bare cast iron and carbon steel are good options for all other ingredients.
Get an enameled cast iron pan. They are heavy and expensive, but they do eliminate most problems.
Can you review the Cuisinart MCP stainless steel pan?
Are some steels better at preventing leaching? For example Heston’s Titanium coated steel or Made In’s stainless steel or Demeyre’s proprietary coating?
Good question. Unfortunately I'm not sure. There are no studies on those specific brands (that I'm aware of).
There are risks from virtually any type of cookware. Older glass or ceramic cookware can leech lead and/or cadmium into food. Cast iron or carbon steel cookware can leech iron and other metals into food which is a problem for people with certain conditions (e.g., hemochromatosis). The question is really about the amounts involved.
As I do not have a chromium or nickel allergy, the minor amount of both metals that leech from my stainless steel pans does not concern me.
What about aluminium core? Is there any leach of aluminum? I would prefer copper core.
Stainless steel can be seasoned right? Maybe use cooke tomato sauce on it a few times to leach out the chromium coating and the season it?
I get a lot of questions about seasoning stainless steel cookware. I plan to make a video about it soon.
@@PrudentReviews gonna watch that. I wonder if a seasoning layer is enough to prevent the chrome and nickel from leaching out.
I have non-stick saucepans cause my stainless pots kept pitting no matter what. I hate repeatedly replacing, but I don't need extra nickel nor chromium in my diet neither. Allergy to nickel...🤔
Nice one! Thank you for this!
So all we have to do is cook a can of tomatoes for 2+ hours to get rid of the higher concentration of nickel in new stainless steel cookware? Seems pretty doable.
According to these studies, that will help for sure
To save money, I'd just use cheap vinegar.
So true stainless steel have so much heavy metals when aluminium pans are just one metal , they trying to kill us
Thanks for the report. That was awesome. I thought all ss was 18/10! How big an issue is arsenic(?) in carbon steel, or whatever caused the controversy with Matfer carbon steel pans in France
I wrote about my thoughts on the Matfer issue here prudentreviews.com/matfer-bourgeat-carbon-steel-recall/
So what is left to cook with at this point?
Stainless steel.
So what is left unscathed? Enamelled cast iron? That's got to be safe, right? Nothing leaching out of the enamel coating?
Unless you have a known allergy to nickel or chromium, stainless steel is safe. Cast iron and carbon steel are safe although do leach trace amounts of iron. I can't find research on enameled but it's likely safe - it's essentially glass.
@@PrudentReviews Not all enamels (or glass for that matter) are created equal. Some contain lead, for example
@@chongli297 good point. I need to do more research and see if there are any reports/studies out there. I may have to make a version of this video for all cookware materials…
@PrudentReviews Yes, that would be great to hear about all cookware options and possible leaching. I have a slight allergy to nickel (jewelry) so I really appreciated this video.
wow man, thanks for this. this channel is really incredible.
Thanks so much!
Nickel and chromium vs the seasoning on cast iron/carbon steel, which is going to be worse.
As I mentioned, the studies clearly show that nickel and chromium leaching from stainless steel cookware is not a concern at all for most people.
@@PrudentReviews I recently switched to stainless steel and moved away from seasoned cookware. I started to get worried of the leaching seasoning. Thanks.
So what does this mean for hestan nanobond?
Nothing
What about stainless steel with titanium?
They didn't test that in either study so not sure if it makes a difference.
Essentially, nothing other than raw food is entirely "safe" & even that not really.
Enjoy your cooking & stop fretting. There are far bigger, real problems.
Hello, I love you reviews
Please make some videos testing 3 and 4 quarts Sauce Pans. All clad D3 D5 and copper core. And Made in sauce pans
Thank you so much
Thank you so much! Great suggestion
Very interesting video. Also completely free of any fact free BS.
"Certain people" is code for men with prostates. Nickel is implicated in the development of prostatitis, which only gets worse.
Amazing Thank you.
Jesus, U can't win? Im getting rid of nonstick to get stainless, and now it's not safe either.. I guess I just need to throw steaks on the coals from now on.
Have you tried enameled cast iron frying pans?
You can't use gas or charcoal either, carcinogens you know
The whole food industry, including restaurants, uses stainless steel. It’s not just the cookware at home?
Just use pure ceramic or cast iron cookware.
Imagine not being aware of this and having a nickle allergy and not knowing where your reaction is coming from 😭
I have a nickel allergy and now think it may be the cause of my health problems. I'm now searching for a solution and getting very confused with all the conflicting advice
@@ClaireSymmonds
I quite coincidentally just learned, that there was such a thing as glass cookware in the 70's/80's. Pans and all. The idea didn't really catch on, apparently, but you might be able to find vintage ones on eBay or such. I'll link the video in a separate comment, as UA-cam sometimes deletes comments with links in them.
Maybe that would be an alternative that works for you.
Great analysis! Cheers! Then again it would be so professorial if you have a shirt with collar and a blazer ! 😂
This is why i never use and i will use stainless steel pans, ofcourse i avoid the teflon coated also, i only use the ones made from 99%+ Uranium, are the best.
Too heavy
For me who actively cooking citric acid to wash the rainbow stain 😂. Idk how many repetition it has already.
Just pour a small amount of vinegar in the clean pan to get rid of the rainbow stain in seconds.
@@bumblingbe Same thing. Citric acid is $1 per KG and i just need a spoon of that plus tap water.
Let's review stone cookware!
If it's made in China, yeah. Probably. I have two identical Tramontina tri-ply stainless skillets. The one made in Brazil is still beautiful after 50+ uses, and the one made in China turned copper brown inside and out after one use and *nothing* can remove it. And I mean NOTHING. I know all the tricks.
It solidifies to me that there is no "perfect" cookware. You just have to use whatever you feel is best for you
Glass?
Chromium is a supplement bro
Ok so, first cook 6x share it to other people. Got it Thanks
So what's left? Cast iron?
Stainless steel is left if you watched the video, as the levels aren't toxic enough. On the other hand, unenamelled cast iron can leach toxic levels of iron for a lot of people, watch Dr. Gundry's video about it.
The number one cause of death is living. Be careful out there, people.
How about ceramic l would like to know
So, cast iron for the win but still, this is ridiculous. If you're super concerned, you can just break in your stainless by cooking in it a few times in a row, then throwing away the food. Meanwhile, teflon will get worse and worse the more you use it.
The process of seasoning is adding toxic fumes to the air. Seasoning is a plastic (Teflon is a plastic). The manufacturing process of Teflon pans is really bad, but Teflon on its own is safe to use when people follow instructions.
@@madthumbs1564 Tell me you oversimplify things to support your bias without saying you oversimplify things to support your bias.
_Hur durr...iron is metal and mercury is metal, so mercury isn't that bad for you becuase rEaSoNs!!!_
Teflon cookware has only been around since the 60s and they've found plenty of evidence _not_to use it. Cast iron cookware has been around since ≈220 A.D. and in all that time, nobody has found any evidence of polymerized fats (aka seasoning) being of any concern for human use. Oops.
Enjoy your disposable pans and their 3-5 years of useful life. I'd rather not add to the massive amounts of waste going into landfills. Especially if it means having to baby my pans in order to keep them from poisoning me.
If you need me, I'll be searing a steak and flipping it with metal tongs, and then turning the temp down and cooking nice, slidey eggs with a metal spatula, on a pan that was handed down for three generations and still works perfectly.
just bought myself a 100$ stainless pan and I have bad nickle allergies SMH, I just wanna cook
I have severe eczema :(
the one with the real pan tho makes me not as scared. I wish I could afford the nanobond pans now!
Is _anything_ safe?
Can we not sell tomato paste in those tin can..
If you got the clot shot, what pan you cook in is the least of your worries.
Most contain nickel! Toxic heavy metal! Only use 18/0 not 18/10
What the more corrosion prone SS? 😂
Glass or wood everything maybe
Cast iron. But seriously This is hilarious fear mongering that harkens back to the red dye #2 panic of the late 70s
I just thrw out all my stainless pans
None of the, are truly safe. Even dirt is not
No.
Shock horror more scaremongering
Thank you for all the good information you give us
My pleasure - thank you for watching!
It's me, the Vermicular pan guy. More of a reason to buy hyper thin cast iron!
👍🏼