OK, so I know that stainless heats unevenly, cast iron traps old food junk in it, teflon coating is dangerous if it flakes or overheats, and aluminum transfers taste and something into food.
Soooo... I've seen that some fancy pans coat their cast iron or aluminum (better heat conduction) with a layer of stainless steel for the cleanliness steel provides. Just wondering what brands people are using that they are having success with - I know the better pans cost more, but health should be worth it!
Also, anyone know of any up/downsides to using a pan coated in tin?
Thanks!
2006-09-30 11:19:46 · 12 answers · asked by Chris K 2 in Food & Drink ➔ Cooking & Recipes
Downside to pans coated in tin: tin contains lead. Anything your pan's inside is made of will be transfered, at least in small quantities, to your food.
Lead leads to mental retardation, and some people have suggested that aluminum leads to alzheimer's disease, which is, pretty much, also mental retardation.
Teflon itself has been proven safe, but most teflon coated pans are made of aluminum, so...
For most home cooking purposes, steel or cast iron will work just fine. Worried about uneven heating? Stir your food around when you cook it. Steel is made of carbon and iron, and cast iron is made of... iron. Iron is good for your heart.
Worried about cast iron getting stuff up in it? OK, well, maybe so, but if you're that worried, you'll probably meticulously clean most of it out. You can also clean cast iron by tossing the whole pan on top of a fire in your fireplace. Fire is really good at disinfecting.
If you really want good heat conduction, copper, with some iron or steel coating on top is the way to go.
2006-09-30 11:43:35 · answer #1 · answered by ye_river_xiv 6 · 0⤊ 0⤋
Best Frying Pan Material
2016-11-15 09:28:14 · answer #2 · answered by ? 4 · 0⤊ 0⤋
Stay away from aluminum (pots, cans..) as it has been linked to Alzheimers.
Stainless steel, glass (Corning used to have pots and pans. Don't know if they or anyone else still does), cast iron.
Those are the only three I would even consider.
2006-09-30 11:29:34 · answer #3 · answered by Anonymous · 0⤊ 0⤋
I'm an old school cast iron devotee myself. For heat retention and on horrible stoves for eveness of heating, they haven't steered me wrong to date. I have yet to hear any sort of valid argument against them, other than when creating heavily acidic dishes like tomato sauce. In those cases, if money were no option (and if you want to go upscale coated cast iron) you could do Le Creuset. I make my sauce in a crock pot though, so it's never an issue.
Either way, if you use them properly the old stuff stuck to them just acts as an all natural PAM. :D
2006-09-30 11:32:16 · answer #4 · answered by Mongo 2 · 0⤊ 0⤋
I've found best results from cookware with a heavy stainless base with a layer of copper sandwiched in. That way you get the best of all worlds - Great looks, even heat distribution, easy cleaning and no health risk
2006-09-30 11:26:40 · answer #5 · answered by belmyst 5 · 0⤊ 0⤋
My cast iron pans are 70+ years old if taken care of and seasoned properly the will last for another 70. If seasoned food will not stick or build up in them.
2006-09-30 11:31:41 · answer #6 · answered by norsmen 5 · 0⤊ 0⤋
maximum in all probability that's a Teflon-sort coating. i might certainly advise no longer utilising any cookware that has the non-stick coating wearing away! eating debris of the coating is something a individual might very plenty desire to evade. (that's been suggested that organ injury and maximum cancers are in easy terms fairly some the aptitude detrimental aspects of this substance.) Teflon-coated cookware may additionally can launch fumes with a doubtlessly risky result whilst overheated (fantastically to puppy birds who could desire to die from the fumes). that's plenty safer to apply stainless-metallic or forged iron. I desire forged iron and use it for many of my range-suited cooking. some non-stick cookware isn't coated with Teflon, yet what you describe feels like yours is.
2016-12-12 18:05:55 · answer #7 · answered by ? 4 · 0⤊ 0⤋
Cast iron is safe if you clean it right then put them in the oven to broil after thoroughly washing them.They are the best.Teflon is also great ,and if you use plastic utinsils and a spong to clean they will not flake.I personally love corning ware the have glass,as well as porciline pots & pans that are great. go to corning ware . com to browse their selection .
2006-09-30 11:45:21 · answer #8 · answered by Alicia S 2 · 0⤊ 0⤋
Teflon
2006-09-30 11:40:42 · answer #9 · answered by Celebrity girl 7 · 0⤊ 1⤋
try teflon pans, the ones coated with tin, are nice to look at but you'll burn your hands... or maybe the copper coated ones?
2006-09-30 11:24:57 · answer #10 · answered by Anonymous · 0⤊ 0⤋