One of the reasons Teflon is still in wide use in cookware is that has been difficult to determine what the real source of these chemicals in the people’s bodies is. In addition to non-stick cookware, the chemicals are found in many consumer products including shampoo, food grade paper products, carpets, lubricants, rug cleaners, garden tools, and even zippers. PFOA is released as water and air pollution during the manufacturing of carpets, clothing, and paper. These chemicals have been found in tested air, water, and food in every North American city where testing has been done. Sadly, the majority of us have this in our bloodstream as well.
Non-stick cookware became all the range in the low-fat craze, that sadly, so many people still adhere to as their main and only viable diet option. Less butter, less oil and voila – your food could be cooked at high temperature in the same fashion!
Now with time passing, we are learning that both non-stick cookware in its traditional sense and a low-fat diet in its traditional sense make no sense!
So, what are better options?
Well, first off your main 2 options are stainless steel and cast iron.
However, there is a secret to making this transition easier.
HOW YOU HEAT THE PAN.
The pan must be heated to the correct temperature BEFORE adding oil or the ingredients.
Now add a few drops of water to check if the temperature is hot enough. If the drops of water, instead of sizzling, bead up and dance around the pan without evaporating, like drops of mercury, the pan is just right.
All together now: HOT PAN/COLD OIL.
We will talk more about oils and butters in the weeks ahead.
Purchase recommendation:
11” stainless steel fry pan
12” cast iron
If you really must stick to non-stick, many manufacturers are now making lines without PFOA – before purchasing, I recommend researching and asking around.
Thanks for simplifying this issue for me. Speaking on behalf of all Mothers, we barely have time to cook let alone stay on-top of these ever-changing warnings about day to day tools in the kitchen.
What can be done about the storage of the cast-iron pan? I had one once and it rusted after cleaning it…
Hi Dolly,
Thanks for the kind words. I think this link will help you in regards to both storage and what to do if you get the rust issue: http://www.ehow.com/how_5194618_store-cast-iron-skillet.html
Hi,
I found you again! I loved the lifestyle blog that was done when you guys were based in Montreal! I have a serious request to you. How does one buy food weekly on a budget with 2 people, eat well, organic where possible and prepare meals so that they are not tempted to go out at night…
If you guys would take up this challenge on the blog – I promise you – people will come in droves…. The food person – who I believe is Cat – is extremely talented about simplifying things and so many of us are just baffled by cooking and prep – well we just give up.
How about it?
Hi Van,
Thanks for the comments…. We actually do plan on having blogs based around some of what you mention. As well, Cat – who is now a certified Nutrition Practitioner – will be offering to consult and offer seminars on these very subjects in the months ahead both through the office and online!
We are bursting with plans and ideas and can’t wait to share them with you!
We appreciate your ideas and support.