No, this isn’t a cast iron thing. Using stainless pans, you can get nonstick effects that, in my experience, far outperform Teflon anyway. The process is called “spot seasoning.” I have cooked crispy, cheesy rice noodles with eggs with zero sticking.
I love my cast iron pans, but stainless is my daily go-to. Added bonus: use 100% copper wool to clean your stainless pan. The copper-coated wool at most grocery stores is problematic; you might get a few uses out of the coated garbage and then it starts shedding metal bits.
YSK that Teflon pans don’t need any seasoning and are still non-stick.
What’s with all the tinfoil-hattery on this site about teflon?
PFOA is one of the most prominent forever-chemicals and has polluted every single living creature on earth (including you). PFTE is another one.
PFOA causes tumors and has been found in 100% of the places (including living creatures) that is has been tested for. Every human, every animal, every river, every forest, every senior, every newborn.
The real “tinfoil hat” is how we let them get away with it. Oh? They had money and were in America? You don’t say.
PFOA was banned 10 years ago in the US and 20 years ago in the UK.
Any evidence that PFTE is harmful to that level?
PFOA was banned, but PFOS and other very-slightly-different forever chemicals are not banned, therefore get around those regulations due to that technicality. Also, the current US administration is looking into removing a lot of those regulations.
DuPont/Chemours and 3M just add or subtract from the chain of the molecule and call it something new. It’s the same poisonous shit.
Teflon itself cannot penetrate your cells and actually do leave your body without harming you in the long run. However other forever chemicals do add up and cause cancer. Check video from Veritassium who imo explained it very well. https://www.youtube.com/watch?v=SC2eSujzrUY
No tinfoil hattery for me. I love how Teflon pans perform. Some people, like me, can’t possibly keep non-stick pans safe. I live on a sailboat, and the effort to keep non-stick pans (even ceramic) safe from damage is disproportionate to the advantages. Also, I am away from resupply for long periods of time. If my pan gets damaged, I can’t just hop down to the store to replace it.
There are other cases, such as people who own birds. Overheating Teflon pans can result in PTFE toxicity in birds.
Thanks, T-Fal
In a good non stick pan you can fry an egg without any oil at all, so no, adding a bunch of oil is not a replacement for that
Some people, like me, can’t possibly keep non-stick pans safe. I live on a sailboat, and the effort to keep non-stick pans (even ceramic) safe from damage is disproportionate to the advantages.
There are other cases, such as people who own birds. Overheating Teflon pans can result in PTFE toxicity in birds.
Non stick doesn’t have to be Teflon. Fuck Teflon!
I keep seeing people urging to go back to cast iron or stainless steel, but when I left the nest 5 years ago, I picked up ceramic pans, and you can use them the same way as teflons and I have yet to lose the nonstick.
Don’t those use very similar coatings as Teflon?
Don’t use bar keepers friend to clean them. That fucked up ours.
Could be cheaper enamel. Le Cruset specifically mentions it in their cleaning instructions
Bar Keeper’s Friend, or a paste of baking soda and water, also comes in handy for cleaning tough stains, oil residue and marks on your Dutch oven as well
I use it on my enameled dutch oven all the time and I’ve never had an issue.
Le Creuset enameled cast iron isn’t the same kind of thing as the ceramic nonstick the person upthread was talking about.
Some people, like me, can’t possibly keep non-stick pans safe. I live on a sailboat, and the effort to keep non-stick pans (even ceramic) safe from damage is disproportionate to the advantages. Also, I am away from resupply for long periods of time. If my pan gets damaged, I can’t just hop down to the store to replace it.
What’s the consensus on ceramic pots? They seem to be easier for nonstick and I don’t think they have the same issues as Teflon.
I have started to hate my ceramic skillets. They started sticking a couple of years after we bought them, and it’s a pain to lose half of an egg to the pan…
Hmm good to know, we have a couple and they seem great so far, but wasn’t sure how others felt.
Some people, like me, can’t possibly keep non-stick pans safe. I live on a sailboat, and the effort to keep non-stick pans (even ceramic) safe from damage is disproportionate to the advantages. Also, I am away from resupply for long periods of time. If my pan gets damaged, I can’t just hop down to the store to replace it.
I use a ceramic coated pan regularly. From my experience, the stickyness is a bit better than stainless steel. Though seasoning them is not possible, so compared to a good seasoned stainless steel, it’ll loose the game. The ceramic is dishwasher proof, so that’s a plus.
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Bought a carbon steel pan - never looked back, it is excellent and lasts forever!
I have a well seasoned good quality one that makes eggs as well as a nonstick pan. Took time to get to that point though. Sugary American bacon is the surest way to end up having to reseason it though.
Got one too, searing steacks is wonderful but I sure can’t make eggs without garbling them!
I never used teflon because I read somewhere that you mustn’t heat it up to a certain point. I just used stainless steel all my life until I got a cast iron skillet.
Still use the stainless steel pan for 97% of cooking
Teflon pans are just light, cheap and carefree. That’s why everyone buys them
Some thought needs to go into their care, though
Idk don’t use metal utensils is the major one. What pan doesn’t need some consideration?
If you’ve ever lived in a house with others, someone is going to use a metal utensil. Its unavoidable. Better to just not have cancer causing stuff in your kitchen
I’ve never lived with such mouthbreathers. It’s definitely avoidable.
Spoken like someone very ignorant of their privilege
Privilege of not living with absolute dimwits. How rare much it be in some places. I feel for you
Yes. Poor people often dont get to choose their housemates. The landlord does.
I love how Teflon pans perform. However, some people, like me, can’t possibly keep non-stick pans safe. I live on a sailboat, and the effort to keep non-stick pans (even ceramic) safe from damage is disproportionate to the advantages. Also, I am away from resupply for long periods of time. If my pan gets damaged, I can’t just hop down to the store to replace it.
There are other cases, such as people who own birds. Overheating Teflon pans can result in PTFE toxicity in birds.
I need my pans that need to be treated like a princess and then fail anyway in a few years and need to be thrown and replaced. I need to keep doing it cause those poor people at teflon plants cant have a job creating one of the most polluting chemicals out there
Wok with Tak is an awesome channel. It’s one of those “Bob Ross” style channels that show up every now and then. Full of good information and some decent recipes.
Controversial:
Im okay occasionally scrubbing the pans a bit harder. Sometimes it sticks - sonetimes it doesnt 🤷♂️
The benefit of stainless is that you can scrape it with a metal utensil.
Right there with ya; sometimes elbow grease is required. But for things like crispy, cheesy tteok, I want the crispy parts to stay on the food. Once the crust forms in the pan, no other food is going to crisp up.
Mmmmmm… topokki
“a stainless… steel… WOK.”
I’m going to need a supercut of this guy saying “WOK”.
I didn’t know about this technique, thanks!
You can also season the whole pan once and the nonstick effect will last a very long time.
Does he actually show the spot seasoning process in this video? Or is it in a different vid?
For the majority of cooking? Yes, you don’t need a non-stick pan. A properly used steel (or even aluminum) pan will work. Cast Iron is obviously loved but Carbon Steel is actually what most people want and has almost all of the same properties. But properly oiling your pan (and I actually love cooking sprays for dishes where I am using a neutral oil. Glug of “real” oil, get it up to temp, and then give a quick spritz just to make sure EVERYTHING is coated) and cooking at a high enough heat that your proteins can properly react and not “stick” to the pan will get you almost the entire way.
That said? Eggs and fish. Eggs very much are in that “nobody ever complained about too much butter” category but there is a lot to be said about a quick egg without any additional fats. And if you are cooking eggs these days, you can afford a 20 dollar specialty pan… And fish in particular is the kind of food where it is very easy to overcook it while waiting for all the appropriate reactions to occur so you can cleanly flip it.
If I were to downsize my kitchen (which I hopefully will be doing in a few months…)? That shit goes in the appropriate bin. But if you have the space? A 20-ish dollar restaurant supply store non-stick pan is AMAZING. And cheap enough that you can afford to get rid of it the moment you see any scratching.
You seem to be experienced with pans of different materials and you opened a topic I have no-one to ask about, so I’ll try here. I don’t use much oil and I like cooking on lower heat to avoid the carcinogens that are created when oil and other substances get too hot. Is it possible to do that with non-teflon pans? What material and technique?
Different oils have different temperature ranges with the “smoke point” what is commonly considered. As long as you are under that temperature, you are fine according to everyone that isn’t facebook.
Yep, I’m trying to use lower heat to not go over the smoke point. Canola oil has pretty good properties, so I use it. It is possible to overheat not just the oil, but also the other ingredients, so it’s good to limit the heat. That’s why I’m interested in the lower heat use possibilities of pans different materials.
Quick google puts Canola Oil’s smoke point at 450-ish Fahrenheit. You can do the real good stir frying with that. Even the “get a pan ridiculously hot to sear some meat” is in the 300s and MAYBE capping around 500 which isn’t great with canola but is still doable since the food will lower the pan temperature pretty quick anyway.
So if your pan is getting that hot then you are doing it wrong or are specifically trying to do restaraunt style sous vide and don’t realize they use (char)broilers for that.
I’m not doing that. As I said, I use lower temperatures.
Then whatever facebook nonsense you read doesn’t apply? Because the heat never gets hot enough to even reach the smoke point?
ive been doing low fat eggs and frying fish just fine on a stainlless pan. Once throughoutly preheated, you can lower the heat and let the pan cool down a bit. Rolling oil around the pan in every direction ensures all the pores have been properly hit with oil.
My eggs stick less to my stainless than to my 3 year old very expensive teflon plan that has been treated properly and still fails cause teflon a shit.
