Now that the EPA has decided that my Teflon coated cookware (not the cheap stuff either) needs to go I might just convert back to the old cast iron ware. NO perfluorooctanoic acid (PFOA) lurks in my old skillet. Just think how much stronger my arms will become lifting the pans and pots off ceiling rack. Now there is another problem the rack. Ok, switch to a wall rack.
I remember how to “season” the cast iron skillets. My favorite bean pot (Dutch Oven) was recently re-seasoned. It is rather a challenge on a boring rainy day, see how well seasoned you can get your skillet, how shinny the surface is when you are done. Cast iron gets hotter than my Teflon skillets do. I always figured that settling for less browned chicken was better than stuck like glue onions and potato’s.
I have never read an article about cast iron pans being carcinogenic. My grandmothers cooking never found its way into the drinking water or polar bears. Although a California bear did get supper one night while we camped. My Grandfather banged a skillet with a spoon to scare the bear and just about everyone else in camp.
There is stainless steel cookware. However, it has been found in studies to release substances such as nickel, molybdenum, or chromium that can cause allergic reactions.
Ceramic-coated pots chip. Aluminum pans make the food taste funny.
My egg skillets coating has reached its end of proper functioning. I guess I will visit the local thrift store and buy one of the cast iron skillets like the one I donated years ago.
Sometimes to progress forward you have to look backwards.
I just inherited one of these. It was the only thing I wanted when my grandma passed away because it is so handy for absolutely everything. She used to make wonderful homemade soup, roasts and strawberry jam all in that pot. I haven’t used mine yet, but am planning to this weekend — it’s far too cold outside to NOT make a big pot of chili, or soup or roast.
No Teflon for me. 🙂