Healthy Cookware

bowdonkey · #1 02/24/13, 10:02 AM

What is the general consensus on what might be the healthiest cookware? I read a lot about the dangers of teflon and was wondering about an alternative. I presently use a combination of cast iron and some teflon. My wife likes the lightweight and easy cleanup of teflon. I like my cast iron. Anyway I've been researching some alternatives and just getting more confused by the moment. So what are you all using other than teflon?

ronbre · #2 02/24/13, 10:12 AM

the healthiest are ..cast iron # 1, stainless steel # 2 unless you are allergic to the nickel in that one.. glass # 3 and orgreenic or another ceramic coated one would be # 4..and is great as a non flaking non stick..i love my orgreenic pans for cooking things like fish and sticky potato dishes that stick in all the other above 1 thru 3..

Orgreenic does need to be seasoned like cast iron and is avail at Walmart stores and i've seen them at some other stores like Meijer..also avail online and by phone..but you pay a HUGE shipping cost

luvrulz · #3 02/24/13, 10:27 AM

For most of my pans, I have stainless. They clean up easily, even if I scortch something. For eggs though, I have one non stick pan and that's all I use it for... Some of my bakeware are pyrex or metal, a couple Corning ware pans - but that's it. I used to always buy the calphalon or teflon - something non stick. But I kept having to replace them. Finally bought a set of stainless and won't look back. Love it once I got used to it.

haypoint · #4 02/24/13, 10:44 AM

No good answer. Recently, on a TV show, there was a doctor that claimed aa strong connection to metals in our bodies to Aldzheimers. He listed the dangers as metal from copper cookware and plumbing. Lead from soldered copper plumbing (newer plumbing uses non-lead solders), aluminum and iron cookware. He spoke about the iron oxides from cast iron pans.

PrettyPaisley · #5 02/25/13, 11:30 AM

I use cast iron and stainless with lots of fat. Butter, lard, coconut oil ... and it works for me as well as teflon.

I stay stick with whatever they "used" to use. Just like with modern food like products-anything modern should be avoided or used in moderation. Lots of yummy green veggies will help keep your body detoxed from heavy metal build up - but I wouldn't use teflon on a bet.

vallyfarm · #6 02/25/13, 01:14 PM

Lodge Cookware now makes cast steel pans along with their cast iron pans. Both come pre-seasoned. My mother's "egg pan" is now so well seasoned that nothing, cheese, egg, bacon, will even think about sticking. The new cast steel pans are something like half the weight of their cast iron pans and should last for generations. Mike

simi-steading · #7 02/25/13, 01:19 PM

Cast iron and old blue enamelware.

Overheat a teflon pan, and see how fast it kills a pet bird.. that should make a person not want to use it considering it's that toxic.. I haven't used them for over 25 years.

haypoint · #8 02/25/13, 02:45 PM

I don't think you should do something just because that's the way they used to do it. Life expecticency back in the organic cast iron days was about 38 years.

But all that aside, basic stuff, cast iron and oven baked glass (porcelain) seem most safe. I don't trust Tiwain or China cast iron. Lots of quality Wagner or Griswold cast iron in yard sales, etc.

Appalachia · #9 02/25/13, 03:24 PM

We use mostly stainless and some cast iron. Love the way the cast cooks evenly, but it is more of a chore to care for.
Also just recently bought a Le Creuset pan which is enameled cast iron. They are very pricey but the wife found a good deal on one at a discount store.
If the wife is happy about cookware I benefit!

Joshie · #10 02/25/13, 05:34 PM

I would love to get some of those beautiful red enameled cast iron pans. Anybody have experience with them?

I got my first cast iron pans for Christmas. I really like them so far. I do wish they were easier to clean the stuff that sticks. I'm afraid that I'm eliminating the good part of using cast iron by cleaning in soapy water.

Lizza · #11 02/25/13, 05:44 PM

I use Cast Iron and 18/10 Stainless.

Raven12 · #12 02/25/13, 05:49 PM

I would cry if something happened to my Lodge 10 inch cast iron skillet. No joke.

julieq · #13 02/25/13, 07:06 PM

We use a combination of cast iron, including a huge fry pan that I can barely lift, All Clad and splatter ware (which is new, but looks vintage). No aluminum in sight and once we started doing research on cookware, we disposed of our All Clad teflon coated fry pans.

whiterock · #14 02/25/13, 11:43 PM

I use older cast iron and older revere ware with copper bottoms on most of it. Some enamel ware stock pots, pyrex and old corning ware i get out of estate sales.

ETA, as i said I get my cookware mostly from estate sales, when I pick up a cast iron piece, i clean it, if I then see that it is chinese, or taiwan, or whatever, it gets passed on down the line somewhere or is used to feed dogs or cats. or used for decorative pieces.

The older American made cast iron is better made and lighter in weight for using. The older revere ware is American made, the new stuff isn't.

I have a few aluminum pans my ex bought before she took off, I keep them under the sink drains in bathrooms and kitchen just in case of a leak in the drains. I wouldn't use them to cook with on a bet.

Ed

ChristieAcres · #15 02/26/13, 12:10 AM

Like whiterock, use older cast iron, older stainless, have some revere ware, a few enameled pots, older Pyrec and Corningware.

Hmmm, on longevity. One of our old guys was born 1800 died 1900, ate on cast iron cookware. Most of our dear departed died close to 100 years old, guess what they cooked on... None had Alzheimers, either, interestingly enough. Oh, the ones who didn't live that long? Smoked, abused themselves, or ate the typical crappy US diet. Very few died from accidents, but that isn't relevant to the point.

Pearl B · #16 02/26/13, 12:21 AM

Stainless and ceramic here.

Bret4207 · #17 02/26/13, 08:18 AM

Stainless for my wife, cast for me.

Sparkie · #18 02/26/13, 09:49 AM

Quote:

Originally Posted by haypoint

I don't think you should do something just because that's the way they used to do it. Life expecticency back in the organic cast iron days was about 38 years.

While I agree in a way with the premise, your life expectancy claim does not support it

That is an averaged number, and due to the high infant mortality rates of the day.

suitcase_sally · #19 02/26/13, 10:39 AM

I agree with Sparkie. The number given, 38 years, is what an infant's life expectancy was in 1850. If you lived another decade, your life expectancy jumped to 48 more years (for a total of 58 years). If you lived to be 70, you could expect another 10 years of life.

http://www.infoplease.com/ipa/A0005140.html

haypoint · #20 02/26/13, 01:23 PM

Let's just make it simple. Are most people living longer today? When Social Security was started, weren't most people expected to die first?

But, the point is no one can honestly say that long ago people lived longer because they didn't have teflon.

My original comment was in reference to a comment about sticking to the way of long past, while shunning everything modern as a perceived guide to health.

It is simply a belief based on feelings.