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Restaurant Critic & Food Blogger
Food Secrets You Should Know/Part 1
Food accessory companies realize if they make pots and pans that are easy to use and clean, they hit a goldmine. Next time you go to the store, check out the pots and pans and you'll be amazed that 95% are made of non stick material. It's very appealing and as long as I can try to cook without ingredients sticking, I'll pay the price and the price is reasonable.
But the truth of the matter is this, no matter what fancy words they use, the nonstick coating is still sprayed on and the longer the pan is used, the nonstick surface will wear down whether scratched or not and is ingested and never leaves our bodies. Can't flush it out in any way.
But with massive marketing on TV showing how easy the non stick pot and pan is and have celebrities jump on the bandwagon selling the pans, how could we not want to buy a set?
Back in the day, pots and pans were different. Cast iron skillet was the bet. Although heavy it conducted heat evenly and no coating was sprayed on. The more you use the cast iron skillet, the more seasoned it becomes and naturally turns into a natural non stick surface. Just don't wash the surface with detergent , just wipe with a paper towel with a dash of oil and rub the inside. The only con with a cast iron skillet is the weight. It's pretty heavy and some ranges with glass tops may state that cast iron material is not appropriate for glass top ranges.
An alternative is a high carbon steel wok. The wok needs to be seasoned like a cast iron skillet but is much lighter and you can do stir frying and et healthier. Just wi[e off any debris after you cook and season it with a little oil and your good to go. No worry about a artificially sprayed non stick surface. Cosmetically after wear and tear doesn't always look pretty, needs ample storage due to the size of the wok but you can feel rest assured that your family is eating good food without ingesting non stick particles.
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