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  • Healthy pans?

    Hey,

    I'm really trying to get my family into the whole concept of primal eating, sadly we have some logistic matters:
    First, If I want to cook a lot of meat, we need good pans (with a lot of other things).

    Till now we've been using the good old fashioned pans, but the meat sticks to them like hell.
    I thought of getting a good non-stick pan, but so many of them are so damn dangerous.

    I heard of a few trusty companies who make safe non-stick pans, like Woll and Swiss Diamond, but they're quite expensive, so I wanted to get a few recommendations before proceeding with the matter.


    I'd really appreciate if you can recommend a brand of good, safe pans.

  • #2
    what do you cook meat in now?

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    • #3
      Cast iron. If meat is sticking, they either aren't seasoned properly, or you aren't using the right amount of heat/oil.

      Chemistry of Cast Iron Seasoning: A Science-Based How-To
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      • #4
        We use enamel coated cast iron.
        The above should be viewed as complete and utter nonsense.

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        • #5
          We have stainless steel pans. They're very heavy. Steak and other things stick to it a bit but we use Barkeeper's Friend to get the stuck-on stuff off.

          The non-stick stuff actually off-gases toxic chemicals that can kill pet birds and we have 4 of them.

          I wish we had a cast iron pan. Maybe someday I'll get one from the thrift store.
          Female, 5'3", 50, Max squat: 202.5lbs. Max deadlift: 225 x 3.

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          • #6
            Originally posted by sbhikes View Post
            I wish we had a cast iron pan. Maybe someday I'll get one from the thrift store.
            Check out HomeGoods or TJ Maxx. We get all of our cooking utensils there for way less than retail.
            The above should be viewed as complete and utter nonsense.

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            • #7
              Are you using the Non-Stick improperly? The teflon out-gassing only happens when you scorch them, boil them dry. Or are you just trying to be as safe as possible?

              Look into OrGreenic or other green pans. Properly seasoned and cared for cast iron, stainless, etc..
              Last edited by pyro13g; 05-13-2013, 09:57 AM.

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              • #8
                Thanks for the answers, I'll discuss this with my family, and we'll decide.

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                • #9
                  I just got 2 lovely cast iron pans with blue enamel outsides from Ikea, in the bargain corner

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                  • #10
                    We use a cast iron skillet that we think is over a hundred years old. It looks positively ancient. Works as good as new. Found it at my gf's grandmother's house. I keep it properly seasoned, and add a lot of butter. Don't usually have problems with sticking foods, though scrambled eggs are always a challenge. Not worth buying a nonstick pan over.
                    I'm a weak man...If I give myself a few feet of leeway, I burst through all of my prohibitions.

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                    • #11
                      Originally posted by ajm422 View Post
                      We use a cast iron skillet that we think is over a hundred years old. It looks positively ancient. Works as good as new. Found it at my gf's grandmother's house. I keep it properly seasoned, and add a lot of butter. Don't usually have problems with sticking foods, though scrambled eggs are always a challenge. Not worth buying a nonstick pan over.
                      That's interesting. Eggs are my "is this seasoned well" test. If I can put in some butter and slice an egg around, it's perfect. I would think that your heat isn't right for the eggs (I always pre-heated for a few minutes on a very low flame before cooking anything) if they stick.
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                      • #12
                        Originally posted by namelesswonder View Post
                        That's interesting. Eggs are my "is this seasoned well" test. If I can put in some butter and slice an egg around, it's perfect. I would think that your heat isn't right for the eggs (I always pre-heated for a few minutes on a very low flame before cooking anything) if they stick.
                        It works for fried eggs just fine. As well as Teflon, really. I find with scrambled eggs the cooking fat mixes with the eggs and everything ends up sticking if I'm not careful. I combat this by warming the eggs in warm water first and cooking the eggs over a very high heat. Honestly it really isn't an issue for me anymore, but it's the only area in which the skillet can't completely outperform teflon. Cooking scrambled eggs in a Teflon pan is brain-dead simple and, in my experience, can't be matched by the most perfectly seasoned skillet. It's like magic.
                        I'm a weak man...If I give myself a few feet of leeway, I burst through all of my prohibitions.

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                        • #13
                          Originally posted by ajm422 View Post
                          It works for fried eggs just fine. As well as Teflon, really. I find with scrambled eggs the cooking fat mixes with the eggs and everything ends up sticking if I'm not careful. I combat this by warming the eggs in warm water first and cooking the eggs over a very high heat. Honestly it really isn't an issue for me anymore, but it's the only area in which the skillet can't completely outperform teflon. Cooking scrambled eggs in a Teflon pan is brain-dead simple and, in my experience, can't be matched by the most perfectly seasoned skillet. It's like magic.
                          I used a fried egg in my example, but the only way I have the problem you described with scrambled eggs is if I don't heat the pan for long enough before applying anything (even fat). I use eggs straight from the fridge, too. Whatever works!
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                          • #14
                            You have to be careful with iron:
                            Iron's Dangers

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