Paleo Diet and Paleolithic Diet Questions & Answers

Question

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alright, i know that cast-iron frying pans are a much-much more better choice health-wise but, here is what i have:

two teflon frypans:

an old one which has been used almost daily for almost half a year, has no visible scratches, and, although it has mostly lost its glossy surface, food generally still doesn't stick to it

a somewhat fancy (about 20 times more expensive than the old one) unused brand-new one, with thicker bottom, and, as the description says, with high scratch-proof quality

so, what kind of logic should be applied in such situation?: should i keep on using the old one on the assumption that all the bad stuff in it has already leeched away, or should i go with the new - believing that its pristine smooth surface is what keeps all the nastiness inside?

any ideas?

flag	asked Aug 25 2011 at 7:25 gn

great question. i hope someone has an answer! – g. Aug 25 2011 at 16:02

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Cast iron pans cost about 10 bucks. We get exposed to plenty of PFOAs as it is without directly eating them. – Travis Culp♦ Aug 25 2011 at 18:04

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I'm sorry but I keep thinking the post title is reading as "Terrifying Frying Pans: Old or New." Any nicks or scratches to the teflon and the pan has to be tossed, so I agree with cast iron or stainless. I have All Clad stainless and love it to death. Now if only I could find my missing cast iron that I think was lost in the move.. – jesuisjuba - paleorepublic.com Sep 22 2011 at 21:59

I was in the same boat and found a ceramic coated lightweight iron skillet at the Maxx for $9.99 and tossed the old one out. – Paul Brin Oct 25 2011 at 14:42

Eric · Answer 1 · 2011-08-25 13:37:04Z UTC

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I avoid teflon and use stainless. I just picked up one for 10 dollars at Macy's sale. However my other ones were lots of money. I would take the new one and clean it and use it. I would not use the old one...

answered Aug 25 2011 at 13:37

Eric
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Jan · Answer 2 · 2011-08-25 08:13:36Z UTC

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If you dont cook alot of omelettes i would just get a few cast iron pans. They sear meat much better and cost almost nothing in trift stores. I have like 10 pans and together they have cost me like 40usd. And They last hundreds of years.

answered Aug 25 2011 at 8:13

Jan
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hmmm - i wish i could buy one for 4 usd); but there are none for any money on sale where i live (in the 'village' i live there are about 4 mid-size supermarkets selling a lot of cookware, which makes me think that stores don't stock them cause people just don't / wouldn't buy them; but... japan and 'paleo' exist in different universes in the first place anyway) – gn Aug 25 2011 at 8:21

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Or perhaps they don't stock them b/c people would only buy them once instead of every year? – Kikilula Aug 25 2011 at 8:24

Sometimes you can find new cast iron cookware in most unsuspectin places, like hardware stores etc. Or perhaps during some weekends when theres yard sales or ethnic markets. – Jan Aug 25 2011 at 10:08

Perhaps try to find some american store. – Jan Aug 25 2011 at 10:10

Yard sales, estate sales, thrift stores, ebay, lodgemfg.com and the internet in general - all great sources for finding cast iron. I had 2 cast iron pans that did pretty much everything I needed along with a carbon steel wok. – Karen Aug 25 2011 at 10:12

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Priscilla · Answer 3 · 2011-08-25 10:07:18Z UTC

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I stay away from all things teflon.As long as you use enough fat to cook in & don't cook at the highest possible temperature, an aluminum, copper, cast iron, or stainless pan shouldn't be a problem.

answered Aug 25 2011 at 10:07

Priscilla
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Kelly · Answer 4 · 2011-08-25 13:54:48Z UTC

I think its impossible to not have at least one or two teflon pans, as long as you are cooking with them right and not scratching them up and eating some teflon, it should be fine for eggs and a few other dishes that require this non stick surface. Its when you allow them to smoke or scratch them up and they peel that its of more concern (for me at least). I personally would choose teflon over aluminum if I had to.

I've basically replaced most of mine with professional grade stainless steel, it does take a little time getting use to them, but you pick up quickly. If you cook with them wronf, you will you feel the wrath from soaking, scrubbing them (if you goof like I have a couple times with new ones, just coat them with oven cleaner and give them a good cleaning).

I just picked up my first cast iron pans, 1 standard size, one tiny size (perfect for one egg). I have yet to season them but I'm looking forward to using these!!!

wildthing · Answer 5 · 2011-08-25 16:49:54Z UTC

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I read that if you heat a teflon pan with out any food i it...the fumes will kill a pet bird. I got rid of mine. I use cast iron or stainless steel

answered Aug 25 2011 at 16:49

wildthing
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coldhandinmine · Answer 6 · 2011-09-22 19:23:10Z UTC

If I had to choose between the options given, all other things being equal, I'd go for the nice new one. Even without visible scratches, there's no vouching for the integrity of the older pan's nonstick surface, how it may have been compromised by excessive dry heating or other non-trauma factors, etc. At least with the new one, you'll have been its sole steward and can exercise a high degree of control over how it's treated.

My personal choice would also be something different, but hopefully a properly handled nonstick pan won't lead to instant teratogenic mutation upon consumption of the first omelet.

jgirl · Answer 7 · 2011-09-27 05:04:37Z UTC

Agreed.

Dumping the Teflon would be best. Here is a nice article with quite a bit of description and information when making choices for cookware if you find yourself in the market in the future ;) http://www.rwood.com/Articles/Healthy_Cookware.htm

teflon frying pans: old or new?

7 Answers