Toxic Cookware Lurking In Your Kitchen Causing Disease & Inflammation | Dr. Rupy Aujla
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- Опубліковано 20 чер 2024
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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😢
I catch fish in my own backyard pond and i catch the fish with my bare hands and eat them raw. Only way to avoid PFAS.
@@RC-qf3mp Har har ... Not!
People (in general) live longer because of advances in medicine, not by living healthy or eating micro plastics
@@Tom-sg4iv the main reasons we live longer- cleaner water, and learned about bacteria and the value of washing hands.
Generally the only thing that helps is to switch on your own brain, understand the issues at hand and how that applies to what you want, need, to your situation. Yes, there usually is no easy answer. For any complex question like is A better than B there will usually not be a simple answer but more of a list of pros and cons. Take a look at that list, assign how much weight you assign to each argument, add it all up and you end with your own personal answer.
There's a lot more to be written here - but I'm not in the mood for a 200 page answer nobody's gonna read 🙂
I'm old, so I am probably half plastic by now.....🤔😒
Me too.
Although I don't use plastic jugs or bottles for water for a long time.
Unfortunately milk/cream all come in some form of plastic.
😂 Tupperware lasts forever!
@@helenhealing 😂😂😂😂
@@helenhealingWrong! Don't use them! And don't cook in aluminium foil please 🥺
@@vvf1-sb2do I meant she was turning into Tupperware.
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 learned that different and it worked as well. Put your stainless Steel pan with the oil or butter on the fire. Heat it up untill you butter is clearing up the bubbels and start to get ligthbraun. Put your meat in it and bake it without lifting it the first 2 to 3 minuts. With the oil the same, wait untill it is hot enough so that your meat siszeles when you put it in. Wait 2 to 3 minutes before lifting to see how braun it is.
💯
Yes, and never ever (do not) use toxic unhealthy vegetable seed oils like canola, corn, and soy oils.
Not really. stainless is difficult because of its pores.
I have a stainless steel pancake pan .heated to smoking with salt .
Wiped out carefully while hot with paper and tongs.allowed to cool and is non stick.
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.
Tell me more about chipped enamel. I was just about to comment that he missed vitreous enamel cookware.
@@darnstewart Enamel coatings are typically made of glass and metal, containing various chemicals and substances. When the enamel is scratched or chipped, these chemicals and metals may leach into the cooked food, posing a potential health risk. Also, using the same cracked, warped and beauty cutting board for 65 years is thrifty, but proper care and keeping it out of the sink, your BOOS maple cutting boards will last longer and stay flat and not crack. Watch the cutting board care on our channel. Also facts about superfoods and recipes from Master Chefs.
@@chefgiovanni thanks chef.
@@chefgiovannim
I only cook on my cast iron or stainless steel pots and pans.
Well you're not lazy most people won't use iron, cause it's too much for them to clean, we are all iron users also...👍
Agree use my Wagners and Griswalds all the time from the Dutch oven to my number 8's and even my ten if I have a crowd to feed! My best find is an unmarked pancake griddle I found and restored for a dollar,
@@denickitewow that’s great!
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.
backed up by any facts ?????
Yes...in Norway the fishing industry have used Pine boards, walls, and floors of Pine as well as shelves for hudreds of years.All about fresh Cod as example, the whole process to products all were done safely using Pine wood. Also in every home, safely used as cutting boards. And then in the nineties all was ripped out and changed into plastic based wallsheets , cuttingboards and much other noncense from byrocrats that probably never has seen a dead fish. This required huge system of chemicals to prevent what the nature did by it self - without poisoning anything. Just a small part of it, so one can apreciate the wisdome in nature....I used to work in the industry
@@rumi-tunes7727 You should learn to do your own research. You know how to turn computer on, you are halfway there.
Bamboo cutting board.?
@@joletty1793 what are you referring to ??
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.
I use iron, stainless steel, glass. ❤❤❤❤
I'm pretty sure you shouldn't be cooking a parakeet or a canary. Heating them up for 5 minutes on teflon seems a bit of overkill just to prove a point.
@@loverlyme ha ha. I meant while one is in the room, not in the pan.
Weirdo alert!
@@ChooseCompassionbirds are dying in houses that use teflon? Sounds questionable.
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.
Hang out in the sun, best disinfectant.
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!
@Ckawauchi35 You may want to do a little research on parchment paper. I was aghast to find out that many brands contain PFAS chemicals. Turns out that I needed to change the brand I was using. Always something ....
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
Great for omalets too lol
Me too. Minimal plastics in my kitchen. Cast iron, st steel, glass
L
No problem making pancakes in a seasoned cast iron pan. You should know about using a cast iron tawa for flatbreads etc too.
Seed oils are a major problem. Don’t use your air fryer
@@webaccess11my air fryer is ceramic
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.
I literally just wrote a comment asking how to get pre seasoning out, thanks. 😊
Oiling the (hot) pan is the way I learned from my granny (and I'm older than her now). Haha, I say 'easy peasy', too. Greetings from Canada, take care! x
Just because you haven't had a bad experience with your cast iron using your method doesn't mean it is the correct way. Never use soap on cast iron and only season with animal fats or if you are vegan use coconut oil. Your comment is riddled with incorrect information.
@@profilingmanipulationuse high smoke point oil. Avocado, grape seed, or flax seed are all great choices. If you get Lodge, many pieces are pre seasoned. And I use soap and water then dry on the stove. My cookware was my grandmother’s. O er 100 years old and look great.
The only way I've successfully seasoned my carbon steel pan was to do it in the oven (I'm not really happy with it, De Buyer Mineral B - it's super finicky, whereas my cheap old cast iron pan is much easier to work with). It takes a bit more time and of course requires an oven proof pan.
One tip, yet to try, is to do a Finnish style oven-baked "pancake" (that's the literal translation - our stove-made pancakes in turn are closer to crepes). If interested, here are the instructions:
1 dl of wheat flour, dash of salt and 1 dl milk. Stir strongly to an even mass.
Add one egg (break the structure first) and again stir strongly preferrably with a whisk or a fork.
Cover and put to fridge for about an hour.
Put oven to 225C heat.
Take the dough from fridge, mix it.
Once oven is ready, put the pan on the stove. Add a bit of butter (roughly 25 g, I think preferrably salt-free) on the pan. Once the butter has stopped sizzling, pour the dough on the pan and put the pan to oven mid rack to 10-15 minutes until it has reached a nice brown color, is a bit crunchy on the surface and "smells ready".
Serve with whipped cream / ice cream / jams / fruit. (A typical combo is whipped cream and strawberry jam; personally I prefer a mix of cream cheese and whipped cream instead of mere whipped cream - it's more "fresh" in taste and also healthier as a nice bonus - add sugar to your liking).
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.
PFAs are in a lot of clothing, such as yoga pants and other stretch fabrics. I was just watching a mini-doc about that a couple of months ago.
Cheesecloth
What about covering with damp cloth and then covering it with wrap? At least there's no direct contact?
@@TaLeng2023It's an idea, but I'd rather ditch the plastic altogether.
Damp cloth? It's too easy for mold to set in, no way do I put anything wet on my food.
I love my old cast-iron ware.
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.
yes! Thank you. Bamboo anything is seriously toxic for that very reason.
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 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
The only problem with iron, as far as I know, is for post menopausal women. It causes a build-up of too much iron in the blood bc of not having a cycle anymore. Just saying.
I think you mean CAST iron. Regarding too much iron in the blood as a result of such pans, according to information online: “only people with hemochromatosis are at risk of iron toxicity from cast iron cookware. Even then, the risk is low, since a new, well-seasoned cast iron pan only leaches about five milligrams of iron per cup of food. Older pans will leach less cast iron.”
I learned from watching the Carnivore Doctor that Parchment Paper is coated with PLASTIC!!!! Oh My!!!!
Can you provide a source for this information - other than a UA-cam video? I've looked and looked, Googling + AI search, and the results are the same: that parchment paper is coated with a thin layer of silicone. My own experience with lighting pen caps on fire when I was a kid tells me that if the paper were coated in plastic, that the coating would melt, smoke, burn, and stink the way the pen caps used to. I've also accidentally put wax paper in the oven and experienced a similar nightmare.
😮😵💫😮
Really?
I always thought it was coated in wax.
@@gazepskotzs4 It is not coated with wax, that's wax paper. Hope that helps.
Great info as always. Thanks
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.
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 advice and reminders !
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.
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...!
Aluminum foil is bad for you. It causes intestinal inflamation and goes to the brain, causing altzheimers.
Aluminium foil is toxic, though. You'll want to eradicate that as well 😉
@@jeandixon586I think they meant that's why they always use parchment with it, like a barrier between your food & foil. That gave me a new idea for when I like to fold walls of foil to contain grease drippings
@@donnas2375 Yes, you're right! I read it too quickly and didn't recognise their spelling of parchment so jumped to conclusions.
Parchment paper is coated with plastic. The white version is chemically bleached & brown parchment paper is not bleached but still it's coated with plastic. Hope this info helps you.
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.
I only have stainless steel pans now, and it took me a little time but I finally found how it worked. I make crepes and pancakes very easily, but I always miss the first one. it's like the pan needs 1 round to remember how to do it. but after that, they all cook perfectly.
@@dianemoril7612Julia child has a great old vid. 1970s about flip over and use the bottom of a stainless steel pan to make crepes. It works. I dont have a link.
@@frankiefurbag9030 oh that's a good idea!
I have seen videos of people cooking things in a pan then add a sauce pan with hot water on the top so the sauce pan cooks the upper layer. I have no doubt it works.
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.
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
You should check out supermarkets, such as Sainsbury's, they sell stainless steel and enamel cast iron ware.
There's a trend of using silicon muffin cups, dishes and bread tins, etc. What do you think of these?
Silicone is NOT NONTOXIC. Food safe is a lie…
If it is of a high enough grade, and does not contain chemical fillers, it should be fine. It is a synthetic polymer called PDMS and should be long-lasting and should not degrade (and therefore leach chemicals readily). BUT it is still a relatively new material in the kitchen and I don't think enough long-term research has been done yet. My opinion is that occasional use is fine, but I would not use it every day and would ensure that it is of a high-quality and not damaged or burnt.
@@alanbennett5071”should be” fine…
or just dont. stainless, ceramic, glass, steel, what do we know of these? we dont, we need to and, we know at this point the others, plastics, nylons, etc…. we are finding out we are digesting and absorbing this stuff.
What about silicone?
Silicone is NOT NONTOXIC. Food safe is a lie…
Inert material. Totally safe for cooking
@@meganesergerie5382can you please explain more? I always wanted to know about silicone baking sheets
GREAT question!
@meganesergerie5382 totally safe today.....tomorrow after more research....who knows??
We use a glass chopping board to chop veg etc and scissors for herbs
We have been removing plastics too for the past 10 years.
In the UK, micro plastics are filtered out in the human sewage, Then dumped on farmland! Heading next, to ground water near you!
😳 Crickey! That seems counterintuitive to me….and a complete waste of taxpayers’ money!
@@aussiebushgirl1829 Yes, grate Britain!
Yes, in the United States they have been spreading the 'biosludge' which is leftover from the evaporation ponds of the sewage treatment plants for at least 40 years. It is considered too toxic to bury, so they have been selling it as fertilizer, spread on farm fields which are growing food for human consumption. On some brands of compost that you can purchase for your gardens you can find the listing for 'biosolids'. They are now declaring some farmlands in the United States that have used these methods as contaminated with forever chemicals, thus the land becomes worthless for farming.
Can't believe you released this today, I was just searching for a small stainless steel fry pan for the reasons you have mentioned!
Amazon has a very good selection & prices are reasonable.😊
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.
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.
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
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.
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.
Thank you !!
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.
Thanks!
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.
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.
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 advice. ❤
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.
It's much easier in cast iron. Which he totally overlooked. Just buy untreated or older pans, and they will last generations.
Some people are allergic to stainless steel...
I avoid using petrochemicals in any product.. washing up liquid, detergents and plastic's etc.
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.
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.
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.
We always use a seasoned, cast iron griddle for pancakes. Easy.
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.
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
Glazed floor tile can be used as a cutting block. Easy clean.
Thanks, but will it not harm your knife?
@@heniebesana3986It has not done so far,
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.
Why are people saying not to use the microwave? Unless I use plastic in it, shouldn't that be okay? 🤔 Thanks in advance for your time if you reply. No problem if you don't. Just seeing a lot of people here being anti microwave and don't know why.
@@tinaperez7393 Because it causes cancer among other things like acid build up in the stomach from using plastics and it depletes your food of all nutrients.
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
I avoid Temu
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 😊
I bought my cast-iron pan when my son was around three years old, he’s 42 now. When I read your post, I thought for a minute I had posted it. Lol
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. . .
Except that "vegetable" oils are highly-processed and toxic. There are lots of videos on this subject.
How about sous vide? I am concerned about the plastic bags used to hold the meat in hot water.😮
Use the silicone bags
That Le Creuset enameled pan is 279 dollars here in US, phew
I know, they're cheaper in Europe.
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
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.
It's hard to find an electric Kettle without plastic parts in it.
True. Looks like you just gotta use regular kettle on an induction stove.
Cast iron, stainless steel and glass. Use a lid rather than foil.
If your cast iron is seasoned properly you can make he best pancakes on it 😊
All metal pans leak metal - including stainless steel. The safest materials are glass & ceramics.
Can I ask what make this lovely wooden chopping boards are? Thank uou
Great vid, but I'm surprised you ignored cast-iron pans. The cast-iron fry pan is perfect for making pancakes.
🌻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 🌻
How about cast iron pot, like Staub？ thanks
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.
"Hot pan cold oil" is what our Dad taught us growing up!
You’re making me nervous on utensils, because most of them seem to have like 18/5 or 18/10 don’t they? You think you’re doing better with stainless steel.
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. 🙏
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.
Some well seasoned cast iron is great for pancakes.
I don't use a chopping board, I just use a dinner plate, does the same job and I can wash it clean.
Only cook in cast iron pans and butter or olive oil
Which utensils do you recommend? Wooden spatulas?
I've read that parchment contains PFAS. Something to look into.
Scratching stainless steel can be bad for people with nickel allergies which is something like 40 percent of the population use wood utensils
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.
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Soap and water and a good scrub should be enough to get rid of the bad oils, then re-season it with the oil you prefer.
If you're into yard sales and such, you may get lucky and find some older pans. I have some from older generations; they can last for centuries (haha, I have been researching my old pans). And what @Ge1Ri4 said; and if you're not aware, seasoning means you heat the pan up, and coat the pan with a few drops of good fat. It will seal any bumps and such as the pan cools, rendering it virtually non-stick.
Yea me too would like to know about silicon?
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
What do you have against Cast Iron? You can still find frying pans at yard sales and flea markets if cost is an issue. And tinware for baking. Both materials are non-stick naturally if you clean/season properly, and much better than glass for most uses.
And yes, steel and a wood cutting board (home made)... of course! :)
How does one season tin?
@@TaLeng2023 I've never had to season my tinware. It just wipes clean, and that has to be something to do with the composition of tin. Perhaps it's smoother than cast iron and doesn't need the oil to fill in the little holes? I'm not sure, but seriously, it's like using teflon, it just doesn't stick! I have my grammie's bread pans made of tin, which started me on using that medium for cooking. I dunno ... it might be a fascinating research topic? :) thanks for the comment!
I love my air fryer but I’m also concerned about the coating on it!
Yep, Air Fryers have a plastic coating. Sad
Always scrub wooden boards with a hard brush, damp wash and oil.. a lot of debris comes out..
When it comes to Pyrex you have to know that the quality of the glass changed for the worse after Pyrex went from using the PYREX logo to now using the pyrex logo. If it is in lower case letters it breaks easily. Especially the stuff that goes in the oven.
I was wondering about silicone for zero waste, like a kids' sandwich bag.
Dr. You need to look into parchment paper, issues with as well😢
what do you think of stone coated frying pans
Use cast iron and carbon steel. Raw steel.its like the use of toilet roll.
One second wipe but using olive oil.
For acid tomato use stainless if you want longer cooking like stews.
But tomato is fine for quick pasta sauce. Just rinse with hot water if you're in a rush to clean.
But olive oil is the go to to stop rust.
Plus.
Ladies...you will get a little iron for the monthly
i use glass, stainless steel and greasproff paper but still use an air fryer, as long as you avoid damageing the non stick surface by not useing metal racks and metal untensills to stirr or remove food it should be fine.
a non stick pan is the worst as you are contstantly useing the surface and moveing things araound on it.
a stainless steal pan will work just as well as long as it has a thick base, if you use one with a thin base food will stick and burn big time.
and with plastics use ones that are hard not the soft ones and you will be ok.
basicly just use the same stuff as professional cooks use as they have a history of doing it right.
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?
what about parchment paper. ? .. I switched from tin foil to that, but have recently heard that it also contained dangerous substances.
The Carnivore Doctor mentioned that "Parchment Paper" is coated with plastic. The white version is chemically bleached & brown parchment paper is not bleached but still it's coated with plastic. Hope this info helps you.
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
What about carbon steel cook pans? Also, parchment is coated with silicone.
It is important to chose plastics for storage containers wisely.
many of the plastics, particularly the older brand name plastics are problematic, the types of plastics and the plasticisers are definitely problematic ... a couple of the more modern plastics, poly propelene, HDPE, LDPE are far far less of an issue .... but don't heat any plastics. .. use ceramics or glass in the microwave
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Stainless steel treated properly can be every bit as non stick as the plastics such as PTFE.
I prefer to cook pancakes, crepes and omlets in stainless.
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Cast iron is great, even if you burn food on, you can get it off cast iron .... very high heat ( hotter tan you kitchen stove can produce), aggrssive scourers or even sand blasting, cast iron does not care
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?
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?