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Non Stick Questions

Non Stick

Paleo Questions

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by 43 · September 16, 2014 at 8:02 PM

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

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

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

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by 309 · September 16, 2014 at 8:02 PM

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)

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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)

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by 9402 · September 16, 2014 at 8:00 PM

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)

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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)

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by 396 · September 16, 2014 at 7:52 PM

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)

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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.

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by 85 · September 16, 2014 at 7:46 PM

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)

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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)

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by 5191 · September 16, 2014 at 7:45 PM

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)

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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)

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by 165 · September 16, 2014 at 7:30 PM

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)

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dzone 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!!!

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by 4295 · September 16, 2014 at 7:29 PM

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)

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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)

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by 2423 · September 16, 2014 at 7:13 PM

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)

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dzone 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)