Midget Factory is the scientific findings of Sir Joseph Hopkins Esquire. Read Full Bio ↴Midget Factory is the scientific findings of Sir Joseph Hopkins Esquire.
The MP3s found on this page are not songs but rather algorithms that form when "midget particles" are converted into audo to be contained and stored. Dont be confused by the name "Midget Factory", Sir Joseph Hopkins Esquire does not deal with genetically engineering the vertically challenged.
The Midget Factory is a collection chambers that clone midget particles which are brightly colored gyrating embryos that look kind of like bubbles and must be converted to audio to prevent contact in their physical form with the outside world.
A demonstration of the algorithms is in production to promote the advantages of this technology to resellers.

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Hero Clad In Toxins
joey hopkins midget factory Lyrics

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Most interesting comments from YouTube:

Jacob

1y↑345

Engineer here who did years of preceramic polymer research, with compounds similar to those used to manufacture ceramic coatings. Currently working with a company that's main product line is Teflon based. Suffice to say, I feel I have some confidence and could help with the understanding of this. So, Teflon coatings obviously are sub optimal. They do perform well is the short term, but the tendency of Teflon to breakdown as it wears is a deal breaker. Okay, so turn how about engineered ceramics? A properly pyrolyzed engineered ceramic should be almost pure silica carbide or silica oxycarbide. Both of these compounds are almost completely stable and inert. If your cookware has a properly ppyrolyzed coating it should be safe even as it gets scratched or otherwise damaged. But, in our testing, for our specific compounds, we saw loss of organic completely compounds for up to 12 hours in the oven. In the formulation these organic compounds are what are potentially hazardous. I do not know what exact formulation each company uses, but it looks to be a PDMS which is different from the silanes I specialized in, but hopefully my experience can be helpful.

There are 3 potential hazards to ceramic non stick ware.
1) These are not pure SiC or SiOC, and the filler materials used can potentially be hazardous, and break down at lower temperatures
2) If the pan is not properly cured they may still contain carbon compounds, and these can be very nasty.
3) if the pan materials are not food safe. This was mentioned is the video.

So, what to do you do if you want ceramic cookware? My #1 advice would be to be willing to spend more. The biggest hazards come from not properly cured ceramic and hazardous base metals, both of which could often be used as a source of savings/QC issues. For the concern about material fillers, find something that you can confirm if ptfe and pfoa free.

Hope this helps. Fwiw I cook mostly on cast iron since I like the even heat, with stainless everything else.

Maxim P

@Louise Natasha Pascua
It's for cast iron cookware, basically it's creating a (hard) layer of oil so that the cookware (pan, etc) will become non-stick and helps prevent the cookware from rusting.

I think Nate Petroski (on TikTok) uses the best/most correct method I personally know about so far. Not that he's special, I'm just mean that I happened to watch his videos and I learned something new from his cast iron seasoning videos.

Basically he says that many times people don't go high enough with the temperature during seasoning, and the oil doesn't really polymerize (becomes hard). And he says that's also the reason why people are afraid of using soap to wash their cast iron cookware, because their seasoning was not done optimally and the seasoning will wash away if soap is used. But if seasoned properly apparently using soap is not an issue.

Seasoning is basically cleaning well the cast iron cookware, applying a thin layer of oil, and put it in the oven (in his case I believe he does 450 for 30 minutes). I don't remember actually if application of oil and subsequent putting it into the oven is done just once or if a few times (possibly a few).

And basically that way one can have non-stick like Teflon pan, skillet, etc, without having to have harmful toxic Teflon (or any other toxic non-stick materials) cookware.

All comments from YouTube:

Patris

1y↑4K

I've recently moved to stainless steel pans. Was getting tired of "temporary" pans, and didn't want to bother with seasoning. Yes, you do need to scrub a bit more, but if you manage your temperature while cooking and soak the pan in water before cleaning, it's not a big deal at all.

kad vidim

Also carbon steel

AltruisticWarrior

@KellySibson nah. I got a perfect non stick cast iron just after 3 treatments back to back. Use lard, bacon fat or a higher smoke point oil like avocado or grapeseed. Preheat the oven to 500 degrees. Heat the pan on the stove top on high for 10 min. Spread the finest layer of oil or fat over it using a paper towel. Put in the oven upside down on the rack for at least an hour. Keep checking periodically after an hour until the pan oil doesn't tack to the pot holder(not sticky). Cool the pan down overnight or at least a few hours and repeat another two times. Even a good 2 hours is fine in the oven. I used avocado oil first then a layer of lard then bacon fat... nearly perfect non stick surface after just that.

Bella Kim

@Serv Nava I've read from the makers of Made In cookware that the oxidation can be simply removed with vinegar and water.

D. Leighann Batemon

I was one of nine kids. My parents had stainless steel. When I went to college, I fell in love with my roommates Teflon pans, but when a roommate used a fork on it, the roommate who owned the pan lost her mind over it. Wish I had learned when buying my own set! I should've stuck with stainless steel and then after 12 years of marriage I'd still be using the same pots and pans.

Mk Mason

I use Bon Ami to wash my pans because I am always alllll out of elbow grease. I love it, works great.

164 More Replies...

Julia Kwiatkowski

1y↑836

I work at a kitchen store and thanks for this. A lot of people don't really get that "ceramic pans" and a lot of nonstick pans have a certain lifespan. If you want something that will last forever, cast iron, enameled cast iron, stainless steel... all good options.

Isaac Barnett

Don’t forget Carbon Steel pans… they are the bees knees too.

Julia Kwiatkowski

@D. Leighann Batemon Yes you should be able to use your scrubber on carbon steel as well. :)

D. Leighann Batemon

1y↑1

Thank you for starting this thread of conversation. I'm looking into buying some new pots and pans as we really need them. Thinking I'll go carbon steel as the only thing I don't love about my grandmother's cast iron we love to use is how dang heavy it is! The seasoning on it is beautiful and we rarely have anything stick. We use a chain mail scrubber thing to clean it; could I use that scrubber on carbon steel? I had been leaning towards aluminum, but sounds like carbon steel is just lighter cast iron?

Kerry F

1y↑1

@Julia Kwiatkowski I cook eggs on cast iron, enamel or steel without sticking by not overheating them before a little oil and cracking the eggs. Oil or butter should not be sizzling or smoking if you want them to not stick. Sometimes I add a bit of water and do a semi poach. I find if there is anything stuck it comes off with a light scrub. It takes a few tries but it really works.

Craig D'Aurizio

@'Lorps and Orps thank you

28 More Replies...

Brittany

1y↑93

As an archaeologist, I’d like to point out that ceramic cookware is literally one of the oldest technologies out there 😂

CubesAndPi

1y↑1

The whole argument of the video is that they are greenwashing a composite of silicone coatings under the old and friendly tag “ceramic”. These are not functionally the same as old ceramic cookware

jay

1y↑7

I think the video covers that point. When companies say “ceramic” nowadays they don’t actually mean ceramic.

Spartacus4000

1y↑3

So is drinking from a creek but i wouldnt recommend it these days

Faith returns🎯

1y↑4

Did you forget to point out that some ceramic products had lead-based paint?

Lauren

1y↑10

Very true. If we still cooked with actual ceramic that'd be great. Everything now is a hybrid with carcinogens for additives

L S Covarrubio

1y↑110

If you don't want to scrub the stainless steel pans, do what I've done for years by deglazing your pans - even if you aren't planning on making a gravy, keeping the heat on low and adding a bit of water loosens everything up so there is minimal, if any, scrubbing to be done. Can also be done with pots: add water, put a lid on, raise the heat so it gets to at least a simmer, then turn it off - the residual heat trapped will work with the liquid to loosen food residue on the sides as well. If you forgot to do it promptly and it's already cooled down, adding some water and turning the heat back on will do the same thing.
I hate having to do dishes, so this is one of my go-to tricks for minimizing the clean-up.

Smita Thekkepat

What a great idea, never thought of that, thanks!

Lori Carroll

1y↑5

I have also found putting the lid on if you can't get to it right away helps. The lid traps moisture ensuring the cruft on the sides doesn't dry completely when the liquid in the pan doesn't cover everything.

NoPlace35

1y↑89

Enamel, cast iron and steel pans have always been my go-to. I inherited a shit ton of cast iron La Cruset pans from my grandma and even though they’re much older than me they’re still incredible. With care, they’ll last forever

Ace

1y↑4

Same! I inherited my great grandparent's cast iron (a flat skillet and a deeper pan) that I still use on almost a daily basis. A little TLC and they last for ages!

Cindy Strachan

1y↑195

In 1983 I worked in a factory that made engine seals out of PTFE. The PTFE powders we worked with were fairly non-toxic (and there was a rumor that anyone who worked in the mold room had about a half pound of Teflon in their lungs!). However, when the billets were sintered (baked) in the ovens they gave off highly toxic fumes that caused fluon fever that could put you in the hospital. Same thing if you didn’t wash your hands well and smoked a cigarette. The stuff was indestructible once cooked.

Redwolf Dogrocket

Weve used ptfe since 1990 minimum on water supplies in the uk

Alex Tappin

1y↑5

Have you see the dark waters film?

Mish R.

1y↑18

I think your first hand experience deserves to be told to a larger audience.

Thank you for sharing!

1 More Replies...

naerial

1y↑1.1K

I love that you included the "replacing" as a part of the sustainability argument. It's so often left out. Reducing is always always always the best way to be eco-friendly. People often forget that.

homie

@Anonymous White less poisonous is always better so I go with cast iron and carbon steel

Monsieur Hadou

I'm reducing......the human population

Huuskari

1y↑1

@Bip Bop reuse and repurpose can be considered the same thing, but reuse implies it's used for it's original purpose and repurpose means using it for different purpose. Refuse is probably not the best word but in this case it means you refuse to buy something, in this videos case using your old pan and refusing to buy new one.

Bip Bop

1y↑2

@Huuskari reuse, repurpose is the same thing. Reuse, reduce, recycle is fine. The refuse, could be confused with refuse (rejecting versus create more trash, lol). Hadn't heard the ree fuse version before.

GoF Yourself

🙄

5 More Replies...

Mrs.Ginny R Jones

1y↑104

I was under the spell of the Always Pan and asked my husband if we could get it and he was like absolutely not 💀 so I got enameled cast iron instead and I'm so glad cause they have the durability of regular cast iron but no seasoning❤️

Fourthgirl

1y↑4

@Mlem The seasoning isn't difficult. No dishwasher and no sink soaking. Light wash, towel dry, wipe the inside and outside of the pan with a food grade oil, but not olive oil because it can get a rancid feel. Pop in a warmed oven before storing for next use. Over a short time, you will only have to re-season the interior of the pan to maintain the slick coating.

Mrs.Ginny R Jones

1y↑1

@Mlem yeah! They're great and they can still be nonstick if you just preheat the pan and add a little oil👍🏼

Mlem

1y↑3

I didin't know this, thanks. I always was scared of cast iron because of the seasoning~. Will definitly look for an enameled one.

Emily

1y↑333

Another cooking item that is safe that wasn't mentioned is enamel-coated cookware. Dutch ovens, such as Le Creuset and Staub, are well-known enamel coated cast irons, but there are also enamel-coated steel pots and pans, such as RIESS. these are much lighter, do not scratch easily, and do not contain harmful chemicals. However, food can also stick to these pans like all of the others. Such enamelware has been used since the 1500s. Enamelware can be used on gas, electric and induction cooktops. CO2-neutral, heat resistant up to 450 degrees, odor neutral, easy to clean and antibacterial, recyclable in scrap metal.

seoulflysea

Just make sure that when you're buying Le Creuset and Staub items, that they are made in France and NOT in China. The Le Creuset enameled-coated steel pots and pans as well as Staub dutch oven that my mom bought a couple decades ago may not be the same kind that is manufactured in France but in China. Otherwise, I agree - I use my mom's Le Creuset and Staub as well as Lodge cast iron skillets. Better to be safe than sorry.

Fourthgirl

1y↑2

I just picked up a beautiful Le Creuset Dutch Oven 6.5 qt at a yard sale for $50. The gentleman I purchased it from was reducing his life since the passing of his wife. The pot was an anniversary gift 30 years ago. These items were built for a lifetime of use.

John h Palmer

@Sam Urton Very likely you may have overheated it. Enamel can be damaged when that happens, or you exposed it to thermal shock, that is, while hot, you added cold water to it a general no, no for any enameling anyway. I have vintage Le Creuset and they all have cracks from being overheated a little, but are also quite old now too. One set I bought about 25 years ago is likely from the 1950's (Elise yellow), the other is around 43 years old and was my mothers (in brown) and is just the Dutch oven itself.

Philipp Müller

You do realize that enamel is just glass, right? The only difference between those ceramic cookware and enamel coated cookware is that the silcon dioxide is amorphous in enamel and (partly) crystalized in this ceramic cookware.

Nash Potter

I've had a Martha Stewart enamel coated dutch oven for probably 5 years now. I have used it many times and it looks exactly like the day I got it for Christmas. It is hands down the best piece of cookware I own.

16 More Replies...

Lauren

1y↑336

As someone who spent the better part of a month researching the best material, then the best brands, of cookware, I appreciate this video. I've been telling my friends for years to stop buying those "ceramic" pots.

Lauren

@S Blijheid I'm fine paying up to $400 on cookware because you'll usually have pots and pans that are good quality for two to three decades

Lauren

@JK and I answered so 🙃🙃🙃

Lauren

@dragvandill I wanted to but every set I found had terrible reviews. Ended up just getting a Cuisinart set

JK

1y↑3

@K V you expected a useful, helpful, or constructive comment?

7 More Replies...

Sydney Johnson

1y↑21

I use ceramic coated pots because as a bird owner, it is clear how dangerous PTFE/PFOAs are (and any bird owner will tell you this). When you cook with Teflon, a healthy adult bird in that house can die within minutes. I have been using the same ceramic pots for about 3 years now regularly. I think it's notable as my birds are not affected by it, and they are very sensitive animals. Can't have candles, air fresheners, aerosol cans, most hair dryers and so own they are so sensitive! Not saying its healthy for you, just saying it probably isn't that bad lol

Kat Trabue

1y↑99

One thing about buying second hand cast iron is you really need to lead test it before use. Unfortunately as iron has a higher melting point than lead, cast iron pans have often been used to melt lead items. If a pan you buy was EVER used to melt lead you are infusing your food with lead as you cook. So definitely take the time and effort to test if you are going to buy used cast iron.

Kat Trabue

@omegaduckie Unfortunately it's more common than you'd think. People melt bullets which can contain lead (or melt other items to make bullets). People use lead to make lots of items for hobbies like miniatures for example. Very prevalent in reenactment communities too. So unless you trust the person you are buying the pan from AND know for sure they bought it new, it's just best to test since it's so cheap and easy to do. Esp since eating off a pan that has been used with lead can cause permanent brain damage.

chapman

1y↑1

I read a story in a discover magazine years ago about somebody who had melted old dental fillings to get the gold out of it, unfortunately, the gold was mixed with mercury and , mercury vapors are highly toxic for the nervous system and the lungs. He was beyond saving, his lungs were finished. I suppose that somebody could melt lead to make fishing weights for example, or some crafters or hobbyists.

omegaduckie

Who the hell is melting lead in a frying pan?

Roz Christopherson

Thanks, I never knew this.

chapman

1y↑2

Interesting. Hoed you test for lead?

2 More Replies...

brock296

1y↑1.7K

I think a point that always needs to be mentioned about cast iron is that they are heavy and this can be important for people who suffer from disabilities or the elderly. Which may mean for lots of people a steel pan is the way to go.

sup me

There are so many options..not relevant

sup me

I have a med.sized wock and its not heavy at all yes old pans are but not all

Ivana Plavsic

1y↑1

I HATE cast iron. Heavy af. Totally NOT non stick, like ever, no matter the seasoning, unless you can afford to use butter all the time and wash and dry your meat with a 1000 paper towels (which is ridiculous). Def not for us poor folk.

narflet

1y↑1

I am disabled but I love my cast iron pan, it’s my best pot. Surprisingly not as heavy as you might expect; mum has a non stick frying pan I can’t even lift and it’s lighter than my le cruset that I don’t even use now.

Dale Riley

1y↑1

@cynthia keller cool

62 More Replies...

Alec Wright

1y↑32

Buy a carbon steal or a cast iron if you want a "forever" pan. They are truly the only pans/skillets that will last your child's lifetime. Enamel coated cast iron is a amazing option if you're looking for something a bit more stylish! Granted they are a little more initial work to get them eggs to slide but once you have a solid layer of seasoning you don't have to worry about anything sticking!

Serious Cat

1y↑6

You shall not steal carbon.

Chiara D'Amore-Klaiman

1y↑10

Cast iron is actually really convenient. Just don’t wash it right away after you use it; let the fat you cooked with soak into it. Then, just use salt to scrub off any burnt on bits, rinse, dry and rub with any edible oil. Cooking with cast iron can also help increase your dietary iron, so it’s super healthy too.

Barefoot Contessa

1y↑81

When I set up my own home for the first time I brought a complete set of stainless steel saucepans the final cost was nearly £100. many of my family and friends thought I’d gone mad and frequently pointed out cheaper ‘attractive’ cookware. The same saucepans are still in daily use and despite being over 30years old there is hardly a mark on them, I often wonder how many of my friends still have the same cookware and at the end of the who has spent the most money on ‘only saucepans’ I’m willing to bet it’s not me.

ExaltedDuck

1y↑4

There's definitely something to the old saying, "buy quality, buy once.' I got an $80 knife set when I left for college when that was about twice the price of "entry level" kits. I still have them and they still work great going on 20 years. Some of the handles are a little dinged up but the blades are in great shape and can go several years between sharpenings.

Mlem

1y↑4

I inherited the stainless steel pots from my dead mother. They don't look as good(although just because i'm lazy and don't want to scrub the build up stuff xD) and i burned so much stuff in there over the span of 20 years now and they still work like a charm even though they are now 50+ Years old. And at least the inside is super easy to clean~.
They may be old looking, but i take them over any of these thin-wanded or "non-stick" stuff these days ..

bschwand

1y↑5

@Sonia Linsey I had an oil fire in a stainless steel pot, I recovered by cleaning the hard burned stuff with a brass brush on an angle grinder...
unless you brought the steel to red hot forging or melting temperature, there is literally nothing that can not be cleaned off a stainless steel pot.

Sonia Linsey

1y↑3

I had a $10 cheap stainless steel sauce pot from big lots that lasted 15 years until I literally set it on fire accidentally so yeah worth it. For frying pans I would rather use cast iron, my all clads suck. Really sticky and I have one my husband just ruined, can’t even scour it clean.

Ema Works

1y↑70

I just saw someone talk about the harms of candles, especially scented ones. They’re causing cancer too, but billions of them are still be sold and used. It’s crazy how harmful things are being sold in the market and they won’t go away unless its harm goes viral and mainstream

Tomi Etta

Bleach too

Julia Wigger

@PineMartin 😄😄

PineMartin

@Julia Wigger excuse me while I get the bike out of the hall

Julia Wigger

1y↑1

@ShintogaDeathAngel excuse me while I get the horse and carriage out of the barn

ShintogaDeathAngel

I’d think you breathe in more harmful chemicals just walking down the street than from a scented candle. But they still sell cars in the millions.

9 More Replies...

XnFM

1y↑14

It's weird to me that you didn't bring up enameled cast iron in this discussion. Based on your description of this "ceramic" cookware, I immediately made a connection between the two as far as form goes. I love my Descaware, and I can't not see the similarities between that, and this newer product.

Wouter Nederstigt

1y↑1

Yeah, using a sol-gel method with silica and some other 'inorganic components' will result in glass. So this is basically enamel. But the glass is probably some fancy variant, and it's thinner so it won't crack after time. It could also leave behind a somewhat porous surface due to the thinness of the coating and some other factors of the sol-gel method, which can then be filled with some anti-stick oils or something.

I do have a 'ceramic' frying pan from greenpan. It worked wonderful out of the box, my hob isn't level, and all the baby potatoes in the pan slid to one side. Was pretty amazed by it. But of course that didn't last longer than a few weeks. I might try to season it, I wonder if that might bring the non-stick back.

Holly

1y↑1.7K

Chefs tip for stainless steel: If you keep the hob on at the end of cooking (medium high temp) and put in half an inch of water and some washing up liquid, use a silicon spatula and just lightly stir - it comes off straight away no scrubbing needed

BeActive Behappy

@Alexandra C Thanks for elaborating this

homie

@Dennis Callesen so acid can't be heated in stainless steel? I thought it was the only cookware for acidic food

john bailey

@halfsourlizard9319 what a silly conversation

Aprillen

1y↑1

@John Anon Pants and trousers. Not everyone is American

43 More Replies...

Chris Marques

1y↑6

About 15 years ago, my mom bought a ceramic pan. The nonstick lasted for about a year before it just didn't work at all, and it was never quite as nonstick as a teflon pan.

Fred Seeking Bible Turth

1y↑2

I switched to stainless steel years ago and I have a few cast iron pans as well. Cleaning takes a long time on both and the only issue I had with cast iron at times is that the food can some times taste like iron.

Alyxandra Mixer

I personally like ceramic coated cast iron. The pots have lasted so long my grandma passed them down! I only just recently saw cooking pots like that popping up in the US finally, because this brand specifically is from Sweden. I don't know why it isn't more popular, it's best of both worlds! And using only wood, or silicone coated utensils really isn't that annoying, I like those better too. XD

Jennifer B

1y↑1

What's the brand? I'm swedish looking for a new pan. Is it Haga or Keramikfabriken maybe?

Gary Green

1y↑7

My choice for cooking is cast iron or stainless steel. I have some aluminum cooking sheets and pans; I also use Pyrex pie pans and baking pans. I have chosen to avoid "non-stick" pans. I have also replaced plastic storage and micro-wave containers for glass containers. I think that these options are healthier.

Sarah Pak

1y↑8

I only use cast iron and stainless steel. I had a fancy “ceramic” set a while back and when the coating started coming up and I could see some metal spots I started doing some research. I then through all that set away and got my cast iron.

Jacob

1y↑345

homie

This didn't convince me, cast and carbon steel all the way

Сашины Разговорчики

How about the fact that the seasoning on cast iron is polymerized fat that was believed to be a cancerogen and that was the reason everyone was running away from grandma's cookware in the 90's?

shinnam

1y↑4

Thanks for the information. Try to be an informed consumer, but sometimes the info just isn't available.

vapour KL

1y↑6

Moral of the story, stick with Cast Iron and Stainless Steel !

Victor

1y↑5

Ceramic cookware just doesn’t make any sense. Only a few dishes need to be cooked in a nonstick surface, and even fewer will need better performance than carbon steel or enameled cast iron provides. Given that these applications still exist, just keep one or two non stick dishes, and replace them every 2-3 years. That’s it, nonstick should just be treated as a special use case pan, and not as a daily driver. There are better pans for everyday cooking.

Everything I see someone searing a steak or burgers on nonstick or ceramic I physically cringe.

5 More Replies...

Sarah Sanders

1y↑6

Thank you for making non-biased, science-based videos! So different from everything else on the internet, and so needed.

synchro505

1y↑4

So glad this channel popped up on my YT home page. Gonna binge on it like mad. We've gone through our fair share of teflon and "ceramic" pans but nothing is as beloved as much as our garage sale cast iron pans and skillets.

Sutty

Since getting into cooking a few years ago I have slowly moved to stainless steel pans, I also have a small carbon steel pan for frying eggs which works very well. I have a non stick crepe pan which gets used at low temps for very specific things. I don't really ever find I need to scrub my stainless steel pans much at all to be fair, if you deglaze the pan while its hot most comes off easy anyway and then a bit of barkeepers takes care of the rest. Think a lot of issues people have is not preheating pans enough when cooking proteins and sometimes using a higher heat than is needed while cooking.

ThisBagIsNotAToy

1y↑16

Cast iron stands up to me, and that’s saying a lot.
This video was really helpful since I’m shopping for cookware at the moment and you covered my biggest concerns.
I didn’t know about Xtrema- definitely adding it to the list!

Mocha Mommy

1y↑1

I have my GRANDMA's cast iron

Mark Park Tech

1y↑1

Properly seasoned cast iron is perfectly non-stick. Yeah, there's a bit of a learning curve when you first start using them, but it doesn't take very long to get the hang of it. I've recently started experimenting with stainless steel and carbon steel pans because they are lighter. I haven't been using them long enough to claim I know what I'm doing, but I think from my current experience, it's a similar learning curve. I've noticed the more I use them, the less problems I have.

Mika Foxx

1y↑640

When I was in my teens, I inherited a few cast iron skillets from my grandmother, since I was the only family member to have such an interest in cooking. (I'm a baker now) These pans were bought back in the 60's, when my grandmother moved out of her parents place. I used them when I cooked at home and in the few years there, I saw several of my mother's nonstick pans go in the garbage. When I left, I brought the cast iron with me. It was all I had to cook with so it was all I used, and they're still going strong. I've since picked up a few more cast iron pieces new and used.
I find them easy to care for. The secret is to let them warm up gently on the stove to the working heat before putting the oil and food in. This polymerizes any miniscule remaining oil in the surface from the last cooking and cleaning without soap, which adds a fresh layer of seasoning without having to do it after cooking like others do. If I need to use soap, which is rare, I'll use a paper towel to wipe some oil onto the surface, just enough to make it darken but not enough to look wet. I'm not gentle with my pans, I soak, scrape with metal, and cook acidic stuff in them and have never had to purposely season them, eggs always cook fine.

Mika Foxx

@Clarissa Goetz I should ask my great grandma if she's still got any of her cast iron laying around.. but considering she drove a car without power steering at 90 years old, she might still be using it! She's a hardy one for sure.

Clarissa Goetz

love the inherited pans, I have one that belonged to I'm pretty sure my great great grandma, works wonderfully & absoloutly beautiful! I'll probably have that pan forever then pass it on

NobodyKayaks

1y↑1

@Mika Foxx I have always done that, maybe it does caramelize, the o ions really seal up the pan well, I've been doing this for 10 years and have yet to see any downside, I'm about to be making some videos for my channel about cast iron pan seasoning if you wanna sub, this is my new channel and it's gonna be alot of cool stuff

Mika Foxx

1y↑2

@NobodyKayaks onion and bacon have too much sugar in them, they like to caramelize and stick more than most things for me. I can get my heat right and cook eggs just fine with a single round of, or factory seasoning. My recommendation though, would be to make from scratch hash browns or cornbread to consecrate a freshly seasoned skillet as the plentiful heat, thin coating of oil, and free starch to carbonize help break it in.

NobodyKayaks

1y↑1

if your trying to season your cast iron just use oil and cook a whole onion, the onion juice thins out the oil and allows it to penetrate the steel deeper, follow up with a pan of bacon for a solid season but the onions alone are the trick, cook the onions till very well done and the throw away and rinse the pan boom your done, and when your cooking daily start off with the pan on 7 or 8 and add some vegetable oil the oil will steam before it burns so reduce to a low heat like 3 or 4 and your set for cooking anything from eggs to pancakes to meat. vegetables too, and just put in the sink with soapy water rinse off and put on the stove on high heat to cook the water off and the put a teaspoon of oil in and use paper towel to coat the whole pan. after this process it will have a thick perfect surface and will just need to be rinsed with light soap water after each use, no need to do anything other than dry and put away.

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Trey Emory

1y↑3

I cook with cast iron and have no regrets. It's a little more work to care for and take care of but it is so worth it. Plus wooden and bamboo untensils have a nice aesthetic in my kitchen

R K

I got a ceramic coated cast iron wok for Christmas and I love it. Since cast iron is food grade on its own then the coating coming off isn’t as big a deal depending on how safe/unsafe the coating itself is.

Jessica Vance

I'd recommend also getting carbon steel. They are perfect for woks, and frying pans. They are lighter than cast iron, but also require seasoning. I personally own cast iron, carbon steel, and stainless steel. I love them all.

Trippy Santa

1y↑1

I use Carbon Steel pans the most. Followed by my Cast Iron dutch oven that does all the rest (he's the star in my kitchen). Plus Stainless Steel pots for boiling water, and cooking pasta. I guess it really depends how and what you usually cook at home but honestly since I got tired of buying crappy nonstick stuff and used Carbon Steel pans I never looked back.

SoberAddiction

1y↑2

I've been using stainless and cast iron for a long time. They both have their advantages and disadvantages but combined are what I cook on 95% of the time. Cast iron is nonstick and is great for range top to oven to table and easy to clean. (Salt and chainmail scrubber) and stainless is for acidic things and while I could put in the oven, I don't. But Bar Keepers Friend and a chainmail scrubber makes stainless easy to clean as well.

noodles.dumplings.kimchi

1y↑262

….. I think it’s odd. I have on old carbon steel wok passed on to me by my great aunt and it honesty works better than most non-stick pans. I never was into those pans because I see them fail every thanksgiving. 🤷🏻‍♀️

MissGroves Crafting in Pajamas

1y↑4

I've had my cheap steel wok over 20 years, and it's still lightweight and easy to clean.

Lyndon Westhaven

1y↑4

Yeah, we got one recently, and we had to coax it a little at first to get that good surface going, but it's quickly turning into everybody's favorite pot

what sup

1y↑22

A seasoned and well loved wok is worth it’s weight in gold ❤️ glad you have one in your life :D

Future Proof

1y↑54

Hahahahah nothing like seeing people MAD over their food sticking to their nonstick pans 😁

Daniel Villasana

Cookware made from clay can contain lead. There are testing kits available to check for this. The most non-stick durable product I know of is carbon steel. It is similar in some ways to cast iron except that it is lighter and the surface is smoother so there is less tendency for food like eggs to stick. A bonus is that high quality carbon steel pans can be found for well under $100.

Ambimom

1y↑2

Been using cast iron almost exclusively for 20 years. Paid $11 for 3 frying pans that got me started. Eventually got rid of all my other cookware for cast iron versions. The best way to season cast iron is USE IT EVERY DAY. Over time it becomes utterly non-stick because oil bonds to the surface in a chemical process that also slowly smooths the surfaces making it slick. Diligent attention to seasoning cast iron is necessary only in the first six months of daily use, but after the bonding builds, you can wash with soap, cook tomatoes, and all the other silly taboos people say about cast iron. Just don't put in a dishwasher. Scrubbing occasional food residue can be done with wire brush, kosher salt, or scrunched up plastic produce bags. The only fussy things are heating the pan for 5 minutes before cooking or its cooking surface is uneven and it is not lightweight cookware; it is HEAVY.

Ross Atkinson

I’ve gone from normal pans you’d find to using a cast iron pan for most frying and general cooking, the sear it produces is unreal compared to say a stainless steel or aluminium pan

dacanova

I have an always pan, and it started sticking after six months of ownership. Didn’t throw it out and then found out that you can season almost any type of cookware just like a cast iron pan. So now I season my ceramic pans when they start sticking again.

Anita Wallace

I got my cast iron pan used and perfectly seasoned at a flea market. One of my best purchases ever. 😊

CAWelshman

1y↑144

My wife and I received a set of All-Clad stainless steel pots and pans as wedding gifts over 20 years ago and we've been using them every day since. They're still fantastic. Honestly, they'll probably outlive us. Absolutlely worth the occasional soak in the sink.

Tru Neilson

Bar Keeper Friend is about $3 and will make your AllClad new again. I love mine.

vmitchinson

@al saunders if you calculate the cost per year they are cheap.

al saunders

1y↑1

I inherited my parents set of Townecraft SS pans recently. They are about 40 years old and still in excellent condition. They are overpriced in my opinion (over 1000.00$ back then) but they have held up for 4 decades of constant use. I have a few nonstick saute pans that I use for eggs and not much else. 🤔🤓🍻

Vinny S

1y↑2

Bar cleaner's friend is a powder cleaner that gets stainless steel like new. Give it a try on those burned-in stains

MarjaMariachi

Yep, they're absolutely worth it! I got the 7" or 8" ??? frying pan in the 90's and it's been my daily driver since. Perfect condition, does everything I need.

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Eskieguy

I recall hearing, that there's a way to prep stainless steel pans to at least reduce sticking. It's the same concept as seasoning cast iron since they both have pores that need to be filled it to give food less of a surface to grab onto. Wish I'd have known that when I was a kid, because I always wound up scrubbing the pan.

Me Here

yup, my main stainless pan is effectively non-stick. I don't use detergent on it, if stuff's stuck to it, I just add a little oil to it & leave it soak for a while before washing up (which I do anyway, cause I never wash up before eating the meal I've just cooked)

So for me it's always add a drop of oil to start the cooking, leave it in there/swish around while the pan heats, then leave in while cooking or wipe out with a paper towel, depending on what I'm cooking. After cooked, just leave till I get around to washing up, or add the oil if stuff might be stuck. To wash up, hot water & a metal scrubber cause I can't be bothered messing round with more gentle cleaners, plus I don't ever fully remove the oil, so I don't want to use my washing up brushes & get them covered in oil, then after washing up, leave upsidedown so water drains properly & that's it & it's honestly rare I need to add oil after cooking, but sometimes I do, just cause I feel like surely I need to, but stuff just doesn't stick to it, the above has seasoned it really well over the years

Adrienne B.

1y↑1

I have 2 Xtrema pans and one sauce pan. They take longer to heat than metal options but hold their heat better and I've found I don't really need to use a heat level higher than medium to cook with. Tough stuff like cheese comes off pretty easily after a short soak. I use silicon utensils with them so no issues with damaging the exterior glaze.

Bruce Nolte

1y↑6

When II was an engineering student at Virginia Tech in the late 1970's I had a graduate teaching assistant who was a refugee from Dupont. He told me a story about working on chemistry to make Teflon appear to discolor less. At the time most teflon pans had a white coating, which started to brown as it was cooked on before the coatings wore off, usually in about a year or so under normal use. Enter Silverstone, its somewhat metallic looking replacement. It still wore off, but didn't degrade as visibly. I stick to the tried and true cast iron these days.

Nikki

1y↑2

Thanks for the breakdown on those trendy ‘ceramic’ pans. I see ads for them all the time on YouTube and have wondered about them. Seems like stainless steel or cast iron is the way to go. If anyone is interested in a deep dive on DuPont I recommend the first episode of Dark History on YouTube. Warning: it is incredibly disturbing.

vmitchinson

1y↑7

I purchased my first cast iron pan in 1967. It was made in Japan, 7" and the inside is machined both bottom and sides. It is well seasoned and I love it. It is better now than when I bought it 55 years ago. It is the perfect size to make a 3 egg omelet.

Ivana Plavsic

Who makes a 3 egg anything? That's like for bachelors. I need something for 10 people.

Mattie Rosen

1y↑1.2K

Carbon steel is the most underrated pan material I’ve come across. Lighter and easier maintenance than castiron and more nonstick than any teflon pan I’ve ever owned. Virtually indestructible and oven-safe as well.

EDIT: A lot of folks are telling me that teflon is infallibly non-stick, which I have never found to be the case. I don’t want to mislead people, but used well, carbon steel amazes me for its versatility.

homie

@Rotten*Sludge idk why people are lazy to take care of carbon steel pan, it just take 2 min of care before and after cooking anything, this generation is worse than sloths

Gabe Quezada

Agree.. I have one 10-inch carbon steel skillet as well and it handles great and once seasoned and used properly, its almost non-stick to be honest.. I cook scrambled eggs on it and never sticks

Me Here

@aokirb Mine cost me about $15. The store I got it from is known for it's sales of high end stuff & is used extensively by professional chefs too, so while the one I bought was obviously not the highest quality, it was still good quality. I've bought lots of $12 Wusthof knives from them too

aokirb

It's very expensive

Me Here

1y↑1

I hate my carbon steel pan, don't think I've used it for years. I find it too light, so heat retention/stablity is a PIA! I'd much rather a slightly heavier stainless steel pan personally. I know some people love them, but personally I don't. I also don't like the black colour compared to the silver colour, silver's easier to see muck on for cleaning imo

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RtrdedN00B

1y↑6

I have a ceramic pan set which i got from my parents, using it already for like almost 10 years with multiple uses each week every pan in the set, just cook and then into the dishwasher. Still works almost like day one. It wasnt expensive either like 60-80 bucks for 3 pans.

Marga Ryersbach

Mostly, I use stainless steel and cast iron. I do have two enamel pots. I like these. And some copper pots which is maintenance high, but good for when I need it. Getting the pan and oil at the right temps can help avoid sticking. There is also the process of de-glazing.

Margaret Pflueger

I grew up with stainless steel pans and when I moved out I ended up with non-stick and other stuff and it just didn't last near as long. Now I'm investing in stainless steel pans of my own.

lauriepops 27

Cast iron pans are so worth it if you use them a lot. I cook with mine several times a week and for the most part i don't need to season it anymore. It took a few initial coats when i first started using it, and I very occasionally re-season it if my pan has been through a lot but overall they're surprisingly low maintenance. mine was a gift but generally they aren't too hard to thrift so you can get them for cheap

Pacific Blue

1y↑3

I have nonstick, carbon steel, stainless steel and cast iron pans. There are trade offs with all of them but to me the most versatile is stainless steel. It sears and can be thrown in the dishwasher. I don’t worry about the seasoning of the SS pan since what makes it work for me is the temperature of the pan, sufficient oil, and knowing basic cooking techniques.

Clim hazzard

1y↑186

I had a 100% ceramic pot that I used for years, it was amazing, until it broke from poring in some water that wasn't hot enough compared to the pot (pure ceramic is sensitive to fast temperature changes) I replaced it with a cast iron pot, which is essentially the same amount of non stick as a 100% ceramic pot, but much tougher. Just make sure to use some fats in your cooking, and it'll last forever.

Btw, neither of them are as non stick as teflon, but are both generally better than stainless steel.

Clim hazzard

@Gabbs - Yeah I think so.

Gabbs -

Was the brand of 100 percent ceramic you had Xtrema?

Annabelle Valderhaug-Eriksen

1y↑2

all of our items are cast iron, enamelled cast iron and solid earthenware ceramic, and the biggest initial adjustment was actually losing the convenience of quick heating/engaging the seasoning ritual! but it does build a kind of bond caring extra for your cookware and when you adjust your schedule/timing for it, you never really look back because the results, reliability and durability are definitely unmatched!

Ashley M.

I love using mine. I set the temperature on low(ish) and let it heat up while I do something other. When I’m finished cooking, I usually scrape any stuck on bits with a fish spatula, scoop them out, and add a bit of oil. If whatever I made was particularly gross, I use a wetted towel to wipe the pan out, keep it hot enough to dry, and then add oil while it’s still hot. If I’ve left leftovers in it for an extended period of time 🤢 then I’ll bring the pan to the sink and wash it, heat it, oil it. Super simple. I don’t know how people struggle with this

Ness Main

1y↑1

Carbon steel pans are a good in-between option for cast iron and stainless steel! It does need a bit of seasoning like cast iron, but that creates a nonstick surface just like a Teflon pan that you won't need to scrub!

IJ Surname

1y↑1

You can season stainless pans similarly to cast iron to make it easier to clean

Glurgi

1y↑2

If you season a stainless steel pan correctly, they become non stick. I have one myself that a chef told me how to season, there are also various videos of this process.
I also have a smaller cast iron frying pan. Cleaning and sticking is not such a big deal it would qualify as a "problem" on either one of the pans. Just rinse with water and do light scrubbing with the spatula or a dishing brush. Super easy, barely an inconvenience ;)

sciencelabvideos L

Could you take a scratched ceramic pan like this to a science lab to see what metals are contained in them?

ro pro

1y↑455

Lol, I love how Future Proof crashes my misbeliefs about products to the ground on a weekly basis. 😂 No, but really, thank you for doing the research and educating me so I don't have to! 🙇

nicolaxoxo1

1y↑3

@Future Proof for the record, those with severe nickel allergy should not eat foods cooked in metal. The more acidic foods cause even more of the metals to leach into the food. I use Visions cookware, a vintage glass cookware suitable for the stovetop. Yes it’s breakable and not as easy to clean, but it’s the safest cookware imo

Robert P

1y↑4

But the "evidence" he presented as all based on speculation, rumor and accusations and not objective evidence. How can you form an opinion with so little actual information?

Maxim P

1y↑8

I agree. This kind of channels are really useful.

Future Proof

1y↑44

That's what we're here for! Hahahaha thanks for joining us 😀

LaydiNite

1y↑2

I've become more and more inclined to just use cast iron for everything. I love using my mom's set and am hoping to get my own. I've baked bread in her dutch oven and it came out beautifully.

Ivana Plavsic

@C T No tips. It simply doesn't work.

Ivana Plavsic

Can't use it on any of the fancy stoves tho.

C T

Tips on using cast iron for scrambled eggs? I fail every time

missusCIRQUE

1y↑1

I appreciate the info! Though honestly, I don't cook enough to need my pans to outlive me. Because of that as well, my 'ceramic' pots and pans have lasted a good few years. So I do think this is also dependant on how you plan to utilise your cookware. From a sustainability perspective as well - overreliance on any kind of material is not sustainable. So it's good that there ARE options for different people with their different lifestyles. I think ultimately, what SHOULD be avoided as a whole is trends; people clamouring to a certain type of products and swearing by it each time it trends on social media.

J. V.

I'll stick with ALL my cast iron cookware. I've used it for years and years and decades and it is totally worth the seasoning period for decades of use.

Natosha P

I have 3 cast iron pans that are my main cookware pieces. They belonged to my great grandmother. Cast iron really does last

Amy Whitehouse

I’ve slowly replaced my pans with cast iron and I’m so happy knowing it will last a lifetime+. I own 2 pieces that are over 100 years old and cook perfectly.

S. Rajagopalan

1y↑198

Just to clarify, silicon and silicone are different. Ceramic cookware should not be subject to sudden changes in temperature. So if one ensures this, these ceramic pans can be maintained for longer. And I would also suggest one to do their research before buying one to make sure there are no unwanted chemicals in them.

Me Here

1y↑1

@Chris Foxwell fair enough, I'll just stick with my stainless then instead of bothering to learn to heat the other one more slowely to start with & dealing with patchy heat :) I'm just too lazy to play with that stuff, or rather I just hate it when cooking doesn't go right & I had all the ingredients & was looking forward to the meal & I don't get it, or don't get the full thing, cause of burning or other failures. I like the reliability factor when cooking :) I'll play with stuff like honeycomb making sometimes, that's pretty hit & miss in results, but for "proper food" eg dinner, I want it to work first time, everytime :)

Chris Foxwell

1y↑1

@Me Here , yep, that thick base will take more abuse. Carbon steel is great for being fairly light, non-stick, and will take heat but any unevenness in heat, because it heats so quickly, it doesn't have time to disperse.

Me Here

@Chris Foxwell hmm probably part of why I hate my carbon steel pan then. My stainless one is high quality, with a nice thick base, so I can't imagine it warping, even if it was put into a direct fire or similar

Chris Foxwell

1y↑1

@Me Here , it's the same with all pans made of metal. Sudden temperature changes can warp or crack them. And too much heat too quickly can do it. A very thin pan will warp quicker than a thick one. Any non-stick coating would have no effect on it, the coating itself just can't take high temperatures.

Me Here

@Chris Foxwell I've never noticed & I'm certainly not gentle with temps on my induction stove! What do sudden changes do to stainless?

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Miriam Robarts

1y↑2

An alternative to non-stick pans that I don't really see people talking about is:
Line a regular pan with parchment paper

I've tried this for frying potstickers & it works great! If you research your parchment paper, some are even compostable.

Bertie Ahern

Many contain PTFE and similar non-stick compounds unfortunately - often even when they don't say so on the packaging :-(

Olive

While nonstick options can be nice from time to time, I'll probably always swear by cast iron options. I can tell you from my own experience just how durable they are. My entire life, up until probably a year or two ago, my mom had the same antique cast iron (it was probably a good 100 years old) that still had an insane amount of life left even with so much use. The only reason we had to replace it was because it literally disappeared on us and we have no idea what happened to it to this day. One thing I also love about them is their versatility. You can bake in them, use on the stovetop, use over a fire if camping or lost power, you name it. Can't recommend them enough. You dont even have to break the bank on a decent one that will last you a literal lifetime. Heck, it probably out live you by a long run. And this could be for literally anything made out of cast iron, a pot, a skillet, a teapot/kettle, whatever.

Olive

@TheKaiser Are you referring to how acidic dishes affect the pan? Although most of my own personal experiences with cooking in cast iron pans involves less acidic foods such as cooking meats/meat alternatives, eggs or frying, I’ve not seen or experienced any issues as far as I recall cooking acidic foods such as tomatoes. From my experience, so long as you take proper care of your cast iron you shouldn’t have much issue. Something I have noticed is with newer pans that have not had the chance to get well seasoned, at least with the ones I have, seem to get rusted pretty quick and easily when not careful about their care

TheKaiser

what about acidic dishes like stuff with tomatoes?

sleye

I have a carbon steel pan which is a cast iron pan that doesn't have as much carbon content in the metal. It's lighter and otherwise behaves the same as cast iron. Seasoning can take a bit of time but I've only had to do that to mine a couple of times in the years that I've had it. So long as you don't put acidic ingredients like tomato and lemon in it, it retains it's non stick coating. Taking care of it has become a bit of a meditative process for me.

Noobulon

I recently bought one of these because I frequently cook acidic foods and it heats more evenly on an induction cooktop than my cast iorn pans (it's an aluminum pan with a stainless steel insert) (also as a side note aluminum being linked to Alzheimer's has not held up to peer review)

Its sad to hear about the limited lifespan, I'll probably replace it with a stainless steel pan in the future

Martin Ahlman

We're still using my grandmother's cast iron pans. Works a treat!

Nick

1y↑115

Pro tip with cleaning your stainless steel pans. Let it cool, add a good amount of water, bring it to a boil, and use a wooden spoon to scrape the bottom.

It works the same as deglazing. You can also use a little vinegar while cleaning to clean off some tarnishing and discoloration.

Food shouldn't stick too bad, if it's sticking, it's either way too hot or not ready to flip.

bob

I always wash mine right after I use it and it gets the egg off my cooking teacher taught me that way back in high school always clean frying pans when they are still warm. Unless it’s cast iron of course.

Auravendill

1y↑4

Why let it cool down first? When I made something, that left residue, I just pour in a minor amount of room temp water in it and it becomes a sauce or sauce-like thing. Of course I help it dissolve with a bamboo spatula and then I have a cleanish pan which only needs a good rinse.

K C

Yes, I was wondering about real clay ceramic! Downside for me is how heavy it is sometimes when using 😂

Yeah Boyz

But it's very effective when use to hit burglar

LunaTheCutest

I have always cooked with cast iron since childhood. I rarely use anything else. It makes the food taste better in cast iron. And we don't have any iron deficiencies in our family either haha.

SiewHei Lou

1y↑7

This is such a sick trend that in stores near me all I can find are these ceramic cookware, and the ceramic layers break off in really short time span.

JustEyeballIt

I’ve been so happy with my carbon steel pans 😌 When you take care of them well they’re just as nonstick, and they weight far less than cast iron.

CAR JACK

I have used cast iron for years, and just recently bought a carbon steel pan. Properly seasoned, has no issues cooking eggs. Probably gonna have it for 40 years too

Cave Johnson

1y↑400

You have to be careful looking at ceramic cookware, some of them still seem to use PFAS unless they explicitly say they don't. Sometimes they'll market that they don't use PTFE or PFOA, but just omit whether they use PFAS

Violet

1y↑1

@Gentle Oldmoviefan Made-In is well respected in the culinary world and well known among chefs. Enamel is a glass coating and totally safe.

Maxim P

@Violet
Good advice. Thank you.

Violet

1y↑2

@Maxim P For the consumer? Yes. Le Cruset, Staub, enabled cast iron. As for "nonstick" do not believe any company. Learn to use cast iron, stainless steel, and carbon steel.

Maxim P

@Violet
Aren't there truly nontoxic enameling techniques?

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Edward Queen

I grew up with cast iron pans, and still use them for the last ~18 years of adulthood. You don't really even need to season them that often and you have the added benefit of baking in them compared to almost all other options.

The main downfall to them is if you have a glass cooktop, you will probably crack it. The next worst thing, in my opinion, is if you accidentally drop it on yourself or when cleaning it in the sink, you will probably smash several bones or dishes.

Cisium

They're great for baking bread.

Malcolm

1y↑16

Carbon steel. Lighter than cast iron, but with practically all the same benefits. I would say it has even more potential to be nonstick over cast iron if seasoned properly.

Also, if you’re familiar with the de-glazing technique, it works as a cleaning method on any pan that has food stuck to it.

Serious Cat

@Cisium, where are you going to steal carbon from?

Cisium

@Knarf Stein Cast iron is better for stuff that cooks a long time on low or medium heat, or baking bread or making soup. Carbon steal is better for frying eggs, burgers, steaks imho. I have both, plus a couple SS pans for things like tomato sauce and pasta.

Knarf Stein

1y↑5

I know! I've no idea why some people swear by cast iron (CI) cookware. Even though carbon steel (CS) fares slightly worse than CI, their overall cooking factors are very comparable. Add to the fact that CS is much less dense than CI and shatter-proof, I will choose CS over CI 99% of the time.

scott

The other option I didn't see mentioned is carbon steel. Which works similarly to cast iron and requires similar care but can be much lighter.

Mr Son

Man. I switched to stainless steel recently because I was so sick of damaging and having to replace my cheap teflon-coated pans. And I finally had enough money to get something good that would last. And I ended up with 2 normal stainless steel and one ceramic coated one.
I didn't realize the ceramic coating worked by shedding material. I thought it was just really polished... I was using it for my tomato sauces so they wouldn't damage my other stainless steel pans that I use for everything else.

Alan Kohn

While possibly less of a problem with a pan if you are baking the material that a baking sheet, pie dish or baking dish can make a huge difference as glass transfers heat heat differently to steel to aluminium so the biscuits (cookies if you are in the US) you've spent the last hour making might burn on one cook perfectly on the other and not cook properly on the third.

Greg Keeler

1y↑134

I'm surprised you didn't mention enameled cast iron. Sure it might be expensive but it's extremely durable relatively non-stick and toxin free.

Jacqueline De Marco

He did not mentioned T-304 surgical grade stainless steel as well like Royal prestige. The cookware is unbelievable and lasts forever!

Christa L

1y↑1

@louisa angeltinks Not helpful.

Tfrtrouble

1y↑2

@louisa angeltinks I have thank you. I also have a masters in chemistry and a PhD in biomedicine, so that is actual research based on the scientific literature, not "what people on Facebook/ antisceince influencers say". I have reservations about Teflon but none about Pyrex (talking about modern Pyrex glass i.e. borosilicate glass, not the vintage Pyrex branded bowls etc, which may contain lead).

louisa angeltinks

@Tfrtrouble don’t use Pyrex….research it’s dangers

Casie Slaybaugh

Rt!! I exchanged my ceramic our place pan for their enameled cast iron and am so so so happy with it so far

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Dawn

Even though these are not non-stick, i really wish Pyrex Glass Visions Cookware was never discontinued...They are one of the safest to use, but easiest to break if they fall...It bums me out that they don't make them anymore, although one can find some pieces used, they are very expensive, and i only want new ones.....Also, i think it would be great if a company like "Corelle" would come out with pots, skillets and cookware...It's non-toxic and harder to break than the Pyrex glass cookware...I've been thinking of calling or writing to them to suggest it, although, they wouldn't be non-stick either, just non-toxic......And i don't understand why NASA can create these indestructible materials to put satellites in outer space, and no one can come out with an almost indestructible non-stick cookware, or make cars with more indestructible materials...Cars have such cheap materials for the bodies of the car......There are not enough people who have $$$ focusing on creating much better everyday objects we all use...Even the motors in vacuum cleaners, and other items are being made cheaper to die much sooner...Laptop companies are using cheaper and cheaper parts where they die sooner as well as having many more issues......

Marian

1y↑3

Hi, I am a ceramics student and I assume the so called “ceramic coated cookware” uses the same coating that ceramics in general gate after the first burn. The commonest of porcelain are: clay, feldspar, and quartz mixed with water; the mixture is melded into lets say a plate, it has to dry first, and then is put in an oven at a temperature of 900 degrees. Wen it gats out of the oven is dipped in the coating to give it the shining, smooth finish everybody knows. The components of the coating are: glass powder mixed with water and depending of the colour you want you add: iron oxide for worm colours, coper oxide for turquoise, or cobalt of different shades of blue; after you put it in the oven once more, if is a ceramic at 1250 degrees; and if is a metal at 750 degrees!

Lilith Muir

I have my great grandmothers cast iron skillets. She was 90 in 2001 when she died. I'm sure hers were inherited so they are almost 200 years old and they are seasoned beautifully. It's beautiful to cook meals in skillets my great great grandmother cooked in.

Craig Gamble

I’ve recently moved from a non stick pan that everything stuck to. That’s like the fourth or fifth non stick I’d had. All of them were the same didn’t matter whether I cooked at high or low temperature I could never get the damn thing to not stick. So finally I thought if things are going to stick I might as well just use a stainless steel pan. I’ve had it all of two weeks and everything I’ve cook has come out perfect. Nothing has stuck and when it does it comes loose without damage.

Drue C

1y↑1

I 100% agree about the lifespan of ceramic cookware. My mom bought two ceramic skillets and after 2 years, everything started sticking to it. The sticking was worse than stainless steel and the pans needed to be soaked after most uses.

PCXG

1y↑103

I use Le Creuset which is enameled cast iron. I have to season it about every 6 months, but by doing that, it becomes non stick. The only downsides are that they are heavy for some people, you have to learn how to use it, and they are expensive, but they have a lifetime guarantee. Mine is about 8 years old.

Maxim P

@Louise Natasha Pascua
Did my explanation help, btw?

Maxim P

@Heather H
Same, I never heard of enameled cast iron cookware also needing to be seasoned.

Heather H

1y↑2

How do you season enamelled cast iron? I've only heard of seasoning traditional cast iron. I would think the enamel takes the place of where traditional seasoning would happen.

Peter Thomas

Mine are over 40 years old and showing no signs of giving up.

Maxim P

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Christie Stephen

I’m still using my cast iron pans from the 50s (they were my grandmothers). They are really well seasoned so they are pretty nonstick.

ManBearGote

What are your thoughts on the other options given (which I agree with btw) and the electric stoves which are now so popular and both sets of items not working together? Those new electric stoves have a mandatory requirement that the bottom of the pan/pot has to have a specific material to recognise the pan/pot in order to heat them. Ole skool options, like cast iron and stainless sometimes don't have this type of material on the bottom and can be a deal breaker. I come from a place where we cook with gas fire mostly and in large metal pots (not stainless steel, I don't even know the true materials), but we've been doing so for many many years with no issue to health, as far as I can see.. You're quicker to die from a drunk driver than from your moms cooking. At least where I'm from..

foreverealm

I appreciate learning and hearing different perspectives. So thank you. At least this is one topic that has not been grossly censored.

A H

thank you for talking about this . I thought they were gimmicky and you proved my point . I have stainless steel set for 10years its still going strong and looks clean because I clean them right after use and if I cant I soak them or use stainless steel scrubber balls to get off the baked on stuff. I never have to worry about scratches! I also got five 2nd hand cast iron pieces . they are awesome and I will be able to hand them down to my great grandchildren

Pumpkin

I love my cast iron and stainless steel. They usually don't require much scrubbing. If they do, just soak or hit with spray dawn and let it dwell for a few minutes. And yes, I use dawn on my cast iron. It's detergent, not lye based soap.

Meg Kennedy

1y↑100

We use a lot of ceramic coated cast iron, which I love. I do feel like the one piece you were missing in your video was Accessibility. Not everyone has the ability to lift a heavy pan, or they may be apt to drop it (eliminating full ceramic), or they may not be able to scrub a pan. The various non stick type pans enable these people to have more independence and the ability to reliably feed themselves.

Me Here

1y↑1

@Iver Mec-Tin pretty sure mine is 3mm, I bought it from a store that sells high quality brands & products, but the stainless pan I bought from them at the same time has a much thinker base still & is just a REALLY nice pan to use, really nice non-stick too & even just the colour I like better, cause it makes it easier to see early sticking if it happens & to scrap off before burning can set in. That's probably one of the biggest issues I have with the carbon steel one actually. I also have a disability & the stainless one's weight/stability means it stays put on the cooktop much better than the carbon one that seems to slide around everywhere & is hard to control from the height I'm at in my wheelchair. I don't have the strength to be able to keep it stable by the handle while stirring anything in it

Iver Mec-Tin

@Me Here Not all carbon steel pans are alike. Look for pans made of thicker material. I would look for 3mm thick pans. These will heat more evenly than thinner pans, and are far less likely to warp.

Me Here

1y↑2

@Charlie He you know aluminium cookware's implicated in dementia right?

Me Here

@Catherine D. I totally disagree it has the same thermal characteristics! the lighter weight completely changes how it handles heat. I hate my carbon steel pan because of this, I'd much rather my slightly heavier stainless steel one, much more even heating & heat retention

Christa L

1y↑2

@Ranessin Strabo Aluminum is fine UNTIL YOU HAVE AN ACIDIC DISH. So, no tomato products, no citrus, no vinegar, no wine and it's safe.

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Karyn Hill

The glass-top stove in my apartment means my cast iron cookware isn't getting much use. I bought GreenPan on someone else's recommendation. I do like the pans (I have to remember to use lower heat than I used previously because these things get and stay very hot) but I did see that stacking pots together led to the coating on the edge where the handle of the pot above it rubs is starting to come off. I now use spacers to keep them from rubbing but I found it concerning that this happened, and so quickly. The coating is very thin.

NOZOEMI

Lots of people have hyper-sensitivity to nickel but it's very hard to find unless you do a blood test, if anyone has strange health issue that can't find a reason maybe check this one out, stainless steel is really not an option for me because I have to avoid nickel and it's very difficult :(

Bev TheRaggedEdge

When frying eggs in stainless steel, the trick to them not sticking is hot pan, cold butter. Also using a lid means you won't have to turn the eggs. If you're cooking anything like a sauce and it starts sticking, simply move the pan off the heat for a minute. Scrape with a spatula and the stuck food will come away.

We also have a Ninja Foodi and the first thing I did was order a stainless steel inner pot for it to replace the rubbish non-stick one. So glad I did.

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