Are my pans free from PFAS?

[Leo Gura]

1 hour ago, Clarence said:

@Leo Gura What about pots and saucepans? Is it also important that they are all stainless steel, and preferably of good quality?

Of course.

Everything stainless steel.

57 minutes ago, bazera said:

@Leo Gura What do you think of air-fryers and stuff like that. Are their surfaces also covered with some stuff?

Best to avoid them.

[Clarence]

Thanks 

[Thought Art]

@Leo Gura I have a stainless steel pan. Good reminder.

[Buck Edwards]

Is iron skillet bad? 

[MediumKahuna]

On 01/12/2024 at 2:41 AM, Leo Gura said:

Ceramic pans are not actually made of ceramic. They are just coated with a ceramic chemical coating. That coating chips off and contains God-only-knows what concoction of synthetic chemicals.

You are not buying a solid chunk of ceramic. Ceramic pans are just marketing BS.

Thanks for the info.

[fanta]

On 29.11.2024 at 10:26 PM, Leo Gura said:

There is no such thing as a safe nonstick pan.

The only safe pans are steel or glass or clay.

On 1.12.2024 at 8:57 AM, Leo Gura said:

Of course.

Everything stainless steel.

Best to avoid them.

I am using carbon steele pans. I have used cleared butter to "season" the pan. When I have used it over and over, the fat fuses with the steel so you get a black coating. My pans are almost as good as non stick.

I have tried stainless steele, and they are a lot more sticky compared to carbon steele.


What do you think about "seasoned" carbon steele pans? Are they toxic?

[Leo Gura]

6 hours ago, fanta said:

What do you think about "seasoned" carbon steele pans? Are they toxic?

I don't have any experience with them so cannot say. Stainless steel handles all my needs. If debris sticks just soak them with some water overnight. It all comes off the next day.

Basically, expecting a perfectly stick-less pan is a fantasy. You shouldn't expect that.

I don't like seasoning pans because it's a hassle and feels quite limiting. I like to be able to soak and wash my pans so they are clean.

Edited December 12 by Leo Gura

[bazera]

@Leo Gura Do you use dishwasher? Can it even be used to wash stainless steel pans?

[Leo Gura]

8 minutes ago, bazera said:

@Leo Gura Do you use dishwasher?

No.

It's not needed. You can easily clean a pan in 1 minute by hand. Just pour some water into it and let it stand a bit.

Edited December 12 by Leo Gura

[fanta]

4 hours ago, Leo Gura said:

I don't have any experience with them so cannot say. Stainless steel handles all my needs. If debris sticks just soak them with some water overnight. It all comes off the next day.

Basically, expecting a perfectly stick-less pan is a fantasy. You shouldn't expect that.

I don't like seasoning pans because it's a hassle and feels quite limiting. I like to be able to soak and wash my pans so they are clean.

On 29.11.2024 at 10:26 PM, Leo Gura said:

There is no such thing as a safe nonstick pan.

The only safe pans are steel or glass or clay.

Yeah. I know people are saying that you arent supposed to wash it, but I clean my pan after every use.
This picture is from a pretty heavy wok which is scratched off. 

[fanta]

This is after cleaning it with a brush and soap. The black is non stick.

I dont know, but I had a hard time getting stainless steel to work. But I am not a big fan of using to much fat in the pan.

Edited December 12 by fanta

[Leo Gura]

It depends on what you cook.

Cooking a steak on stainless is easy without any oil at all. Other things are harder.

[Hafiz]

What about cast iron?

[AION]

The HexClad pan is my favorite. Gordan Ramsey is using it too.

[Leo Gura]

47 minutes ago, Hafiz said:

What about cast iron?

Stainless is just more versitile and less weirdness.

You're not gonna boil rice or whatever in cast iron.

Edited Thursday at 06:56 PM by Leo Gura

[eos_nyxia]

After a few years of finding it unsufferably high maintenance, I've slowly become a convert to the traditional (raw) cast iron pan.

The main advantages:

1. It tends to be much better for anything where you need to develop a crust or sear.
2. Anything where you have to bake it, including starting on the stovetop first. E.g. a casserole. Again, much better crust.
3. It lasts forever. E.g. my mom has a cast iron wok she bought before I was born, and I'm probably going to inherit it lol.
4. Once you've preheated it (which is helpful if you multi-task), it cooks everything really quick. Eggs cook in 15 seconds, no joke.

After a while, you get used to the whole seasoning and cleaning process, and it becomes second nature.

Edited Friday at 08:46 PM by eos_nyxia

[UnbornTao]

Are there any 100% stainless steel? Many contain aluminum, too.