Please recommend cookware that is not bad for health

[Anonymous]

I just bought some Misen carbon nonstick pans, which have no coatings. They work as advertised; I use a very small amount of hi-temp oil, about the size of a quarter, to cook with and a similar amount to season each pan after cleaning. I have been using avocado oil for those purposes and plan to try algae oil, too. Both have very high smoke points, and the pans generally don't need very high heat levels to perform well. Low-medium heat is suggested even for searing.

[Anonymous]

What are you deep frying stuff in?

[Anonymous]

How often are you replacing your pots and pans.

[Anonymous]

Anonymous wrote:What are you deep frying stuff in?

Cast iron or a ceramic Dutch oven.

[Anonymous]

Anonymous wrote:What are you deep frying stuff in?

I don't. I airfry mostly.

[Anonymous]

Glass — Pyrex, and cast iron - Lodge and Staub.

[Anonymous]

Anonymous wrote:

Anonymous wrote:What are you deep frying stuff in?

I don't. I airfry mostly.

This is the way to avoid the health implications of deep-fat frying, which is a separate issue from potentially toxic cookware coatings.

[Anonymous]

Anonymous wrote:All you stainless steel fans- was it tough to go from nonstick? I just imagine stuff sticking all over the place. Or do you use lots of oil?

No, with the exception of scrambled eggs which may frustrate you til you get the hang of it. I have good success using a generous spray of oil, wait until the pan is appropriately hot, then put the eggs in the pan and swirl them around, keep them moving and don’t let them set too long and get stuck. This works really well for me. (My husband doesn’t really have a technique and the pan becomes a huge mess.)

Meat, pancakes, vegetables, etc. I have no issues with.

[Anonymous]

Anonymous wrote:

Anonymous wrote:What are you deep frying stuff in?

I don't. I airfry mostly.

Most airfryers are coated in teflon.

[Anonymous]

We've been using a set of stainless steel pots and pans for many years now. Omelets and scrambled eggs can be tricky: we do need to use fats to avoid sticking. When something sticks really badly, we use steel wool to remove it; be careful, all the tiny bits of steel wool need to be rinsed off.

We're overall much happier with stainless steel than non-stick.

[Anonymous]

Anonymous wrote:

Anonymous wrote:All you stainless steel fans- was it tough to go from nonstick? I just imagine stuff sticking all over the place. Or do you use lots of oil?

No, with the exception of scrambled eggs which may frustrate you til you get the hang of it. I have good success using a generous spray of oil, wait until the pan is appropriately hot, then put the eggs in the pan and swirl them around, keep them moving and don’t let them set too long and get stuck. This works really well for me. (My husband doesn’t really have a technique and the pan becomes a huge mess.)

Meat, pancakes, vegetables, etc. I have no issues with.

Thank you for the great answer, OP! I make scrambled eggs very rarely! I might transition with your advice to the stainless steel and keep a small nonstick for the eggs until I get better at it!

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:What are you deep frying stuff in?

I don't. I airfry mostly.

Most airfryers are coated in teflon.

I have a Ninja Digital Air Fry. The fryer basket is stainless steel.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:All you stainless steel fans- was it tough to go from nonstick? I just imagine stuff sticking all over the place. Or do you use lots of oil?

No, with the exception of scrambled eggs which may frustrate you til you get the hang of it. I have good success using a generous spray of oil, wait until the pan is appropriately hot, then put the eggs in the pan and swirl them around, keep them moving and don’t let them set too long and get stuck. This works really well for me. (My husband doesn’t really have a technique and the pan becomes a huge mess.)

Meat, pancakes, vegetables, etc. I have no issues with.

Thank you for the great answer, OP! I make scrambled eggs very rarely! I might transition with your advice to the stainless steel and keep a small nonstick for the eggs until I get better at it!

Good luck. If you do burn the pan, baking soda + water works really well on stainless steel or Barkeepers friend if you really want a deep clean

[Anonymous]

Stainless steel ..

[Anonymous]

Anonymous wrote:All you stainless steel fans- was it tough to go from nonstick? I just imagine stuff sticking all over the place. Or do you use lots of oil?

Yes you do need oil. Not a lot, but a thin even coating at least. The temp has to be just right when you add food. It’s a bit of trial and error: getting the amount of oil and temp just right. It can definitely cook perfectly, but even after yrs of practice I do still have an occasional miss and something will stick.