Non Stick

Non Stick

Non Stick Questions

93d638a2e8f34a6ddde8721542c3e32a
0
Votes
0
Answers
2
Views
1.3K
by 43 · about 14 hours ago

Most of them are covered in teflon or some other non-stick substance. Are there any that aren't?

3d1ae01a679a3356fe5fcd796a47f563
manspirit 0 · February 07, 2013 at 2:12 PM

http://en.wikipedia.org/wiki/Sandwich_toaster Jaffle Iron

43873f3cea4f22f91653b0f5ec7ab9d9
4
Votes
4
Answers
18
Views
2.7K
by 396 · about 15 hours ago

I've decided to replace my 12" non-stick frying pan because I noticed some odd smoke coming off of it as it was heating up on the stove (it had just been washed and dried). I'm assuming that's bad news, and I hear non-stick coatings are bad... (more)

C4a0c9f9a748f1d3354055bc6d020c7e
spayne 0 · August 19, 2012 at 12:24 AM

I love my Lodge cast iron. It is well seasoned with bacon grease and works like a charm.

624a43b05fd8cc7a32c9c3114785d192
1
Votes
1
Answers
5
Views
2.1K
by 85 · about 15 hours ago

Hey Hackers! Make: Baccarat Description -"chemical free", non-stick ceramic layer -aluminium body -stainless steel induction plate -PFOA/PTFE free Is ceramic pretty good to use (inert?)? and it's non-stick; any experience with eggs? I currently... (more)

best answer

A4216f1b1e1f5ab3815bd91700905081
Blitherakt 0 · May 28, 2012 at 11:58 PM

Inert, when talking of cooking ware, typically means "non-reactive"; it won't leech the metals of the vessel into acidic foods. Copper, cast iron and high-carbon steel are all "reactive", where annodized aluminum, stainless steel and enameled cast... (more)

782d92f4127823bdfb2ddfcbcf961d0e
1
Votes
1
Answers
7
Views
1.9K
by 5201 · about 15 hours ago

I had an enamel omelette pan but it got thrown out while I was out of town (WTH?!). Now, I'm using a teflon pan that is new -so no scratches,yet- but I want to get something that is more durable and less toxic. And, of course, that my omelette... (more)

best answer

5662d1262516ccbd70249e7aeaf58901
Dangph 0 · May 21, 2012 at 1:05 AM

I've been investigating this myself. I asked a chef, and he recommended carbon steel. That's what they use in the kitchen. In fact that's what chefs have always used. It's a traditional technology. It works well and it's durable. If it's seasoned... (more)

7f2a21bd9f9ef81db6d8217316e0b40a
8
Votes
8
Answers
7
Views
2.9K
by 165 · about 15 hours ago

Cast-iron cookware seems to get a lot of paleo love. I have trouble understanding how it could really be healthy. But perhaps my concerns can be dismissed. (I would love to have a healthy non-stick option). 1) The seasoning process seems to... (more)

77877f762c40637911396daa19b53094
paleohacks 0 · September 20, 2011 at 5:13 PM

Who told you to season with unsaturated fat? Bacon grease is the king when it comes to seasoning cast iron cookware! All hail king bacon!!!

F4d04667059bc682540fdfd8b40f13a7
3
Votes
3
Answers
4
Views
2.5K
by 4295 · about 15 hours ago

It's so good to use - but the surface is scratched - and I know this is bad, I just can't say specifically why. What is the specific harm in cooking with it? I need to be able to justify why I need to throw it away and buy a new (cast iron? ... (more)

E7be2ce38158357f5dacae07b43d1b29
Rock_Paper_Shirley 0 · August 31, 2011 at 12:38 AM

The PFOA/C8 can be released while cooking, scratched or not. It's well documented that the gas released can and does kill pet birds kept in the kitchen near the stove. It's associated with all kinds of health risks in humans, as well. A place to... (more)

757f1ff864ea8f669d58e83cc1f1881b
1
Votes
1
Answers
8
Views
1.1K
by 309 · October 23, 2014 at 4:01 AM

Most people living paleo would be aware of many things concerning diet and how our ancestors we're going at it. Some of us even work out the way they think is similar to how our paleo parents were moving about. Then of course for those of us who... (more)

best answer

Fd7b128cf714044a86d8bd822c7a8992
Maria_8 0 · February 05, 2013 at 3:31 PM

I do make some effort to do this, but I prioritize. For example, I switched to stainless steel containers for carrying my breakfast and lunch to work because I eat out of them every day. I still use a plastic ladle because I only really use it to... (more)

8e3782b68e033763485472f414f507a5
1
Votes
1
Answers
8
Views
1K
by 2423 · October 23, 2014 at 3:03 AM

I just ditched my non-stick pan for stainless steel. Sticking is now a problem though -- particularly with eggs -- even though I use butter. What do you folks do about this? I looked at Pam's ingredients a while back and wasn't happy. (more)

best answer

77877f762c40637911396daa19b53094
paleohacks 0 · May 19, 2010 at 12:44 AM

Both pan and fat must be at same temperature, especially if your eggs are still refrigerator cold. Need to wait a few moments before moving the eggs to avoid sticking. As for other foods, its the same issue. Everything needs to be heated well,... (more)

Ae8946707ddebf0f0bfbcfc63276d823
5
Votes
5
Answers
1
Views
455
by 9402 · October 22, 2014 at 3:54 AM

I listen to Robb Wolf's podcast and it seems he is very much against storing/heating food in plastic (even avoiding plastic water bottles). And as far as I can tell, this even applies to BPA-free plastics. But, he cooks his bacon on a nonstick... (more)

best answer

707342e3cb97e0fc088917919a154b8a
LiveFabuLESS 0 · December 26, 2012 at 3:53 AM

My theory (completely unproven and without citations) is that what you're cooking on might more important than what you store in-- I have to believe that the application of high heat might release/transfer whatever evil lurks within non-stick far... (more)

Get Free Paleo Recipes