How do you know if your stainless steel cookware is not food grade? They usually don't say that on the label or box. And most people assume all stainless steel cookware is food grade since it's designed for the sole purpose of cooking food.
Siggy: Hence my question about 18-8, 302, 303, and 420 stainless steel alloys. Most stainless cookware is stamped on the bottom with the alloy number. Knowing their meaning is the key. I think. ???
All Stainless steel contains Chromium and all 300 series Stainless steel contains Nickel. Grade 304 or 18/8 (18% Chromium and 8% Nickel) is considered food grade and is normally used for cookware. There is no worry of Chromium or Nickel leaching out in normal cooking heat as the oxide layer formed is passive and stable. This layer is self healing even if you scratch the surface by rigorous wire brushing. At temperature above 300 degree C, some colouration may happen (yellow->brown ->blue ->purple). This is due to oxidation and this layer is also very stable. That is why you will find the colored surface difficult to brush off. The only thing that is not recommended is not to use Stainless steel containers to keep your pickeled cucumber.
I am 77 yrs old, and I remember (as child ) tasting the metal in the tea water and the metal in the canned vegetables. I only would use glass and frozen or fresh vegetables. I still have my mothers cast iron cook wear and I bought stainless steel pots. I tried the Teflon coating and the texture of the food was weird. People laughed at me and said it was all in my mind. I all-so raised birds, Friends of mine lost pet birds due to the teflon. All this time I thought I was just weird.
Barbara Marquard Me too, I raised birds and threw away all Teflon pans! I only have 2 parakeets now and will not use one in the house. ( Or use Febreeze.) When someone loses a bird suddenly that is one of the first things I ask..is if they were cooking with Teflon.
A cautionary tale confirming that a gut feeling is extremely important. Without specific factual evidence people you are trying to help will think you are nuts because it's not common enough. Well working for Domino's in my youth I tasted the Coke cola I said there was something wrong with it no one would believe me 4 months later they came out with new Coke it was a disaster what they had done was put a mixture I think an attempt to see the public would notice the difference. sadly it's hard to get credibility unless there are numbers to back you but usually there's no evidence to use to increase backers.
Cast iron pans are amazing. Don't get non-stick variety, just get the normal black one and cooking on it over time will build up what's called a seasoning on it. Once I went cast iron I never went back.
@@elkapitan75 Yeh! That's the thing isn't it, you can stop using all these dangerous cookware products at home but when you go to a restaurant we have no idea what they're using and no control over it.
Broiling your food could get you into the 500+ Far or 300+ Cel range... that's what you really need to avoid. Or forgetting and leaving a pan on the burner with no food in it. That would do it too
Clay based utensils and wood based spoons which were used in the earlier stage of human life. I remember my grandma has that. Especially the spoon were made part of half coconut shell and joint into the stick made from bamboo
My great grandma used cast iron her whole life, grew her own food, smoked unfiltered cigarettes and drank samogon (russian homebrew liquor). She passed away aged 94, still of fit mind and body. Out like a lightbulb. Clean water, air, food and physical work is key. Keep it simple people.
My girlfriend used to call me toxic... but then again she always says I had a cast iron heart... after watching this video I know now that I wasn’t the problem.
To Bright Side: If I may give a suggestion on restructuring this video... instead of going back and forth between unsafe and safe materials, how about listing the unsafe materials first and then offering a list of safe materials? That way, your viewers will watch the whole video, and it will be more coherent to them as to which materials fall under which category without having to go back and forth to double-check safety of cookware materials. Time stamps are nice but really aren't that helpful in this situation. You're often dealing with elderly people who aren't that familiar with timestamp hyperlinking. The easiest way is to list all bad cookware and then all good.
I have and use regularly a cast iron skillet and a griddle that were wedding presents to my parents in 1956. My mom used them all the time, I have them now since my parents are gone, and I use them. I also have modern cast iron, Field is my favorite brand. I also love carbon steel! I have a wok and two skillets in that material, it is great for cooking. Lighter than cast iron, and just as healthy. It lasts a lifetime as well.
Right there with ya! I love my Field skillet, and I have some Lodge carbon steel, too, which I also love. I still have my old, heavy Lodge cast iron skillets, and I love them, but I like the lighter-weight Field and carbon steel options for my aging hands and wrists.
We Indians mostly use Mud pots for cooking which are 100% natural and safer... Sometimes we use iron and stainless steel cookwares... This video was so informative. Thank u so much for sharing
Mud is only as safe as the minerals in the area. Some muds do contain toxic chemical compounds. If you live near a lead, cadmium, oil drill site or other exotic metal mine then your soil is already really toxic.
Lina Adam no throw. Remove rust thoroughly, clean with soda, then cure properly. These items last for several lifetimes. If you don't know "how to cure cast iron", type this in your preferred search operator... Have a good day!
Now a days the cast iron cookware from China breaks easily and apparently doesn't session well. It's horrible! The few USA brands still made in America are more expensive but, they are worth it in many ways.
Alex Swage Cast Iron cooking has its own hazards. The oils used to season the cast iron pans become toxic to some degree when they break down on the surface. This break down of the oil is the very goal for the seasoning the pan. This is a well-known danger, as oil heated beyond its smoke point releases free radicals into the food.
A great way to bake a potato is not to wrap it in foil because that way it steams, but instead just rub a thin coat of oil and place on the oven rack. Cheers
The fact is Aluminum Foil is safe in the way the average person uses it. The actual transfer of Aluminum is negligible, same with copper. . In fact this whole post is using the WORST case scenario when most people do not need to worry about any of the above. Virtually ALL Teflon is now made without PTFE including ALL in the USA- and the Teflon itself is inert so it is not even absorbed into the body. Ceramic Coatings simply do not contain lead or cadmium in the usa- and the fact is if Aluminum is UNDER the coating - it does not leach THROUGH the coating - but as we have said - the reality is aluminum is not a real problem either. Bakeries have used Aluminum pans for decades with no problems. Aluminum is heavily used in Restaurants as well. And it has been sold for over 100 years too. The FDA has said that Aluminum does not cause Alzheimers and the use of Aluminum does not harm health. In fact - worrying about these things causes more problems than the products themselves.
I managed to smoke the Teflon surface on a pan when I was a teenager and left it warming up way too long (like you say, doing it wrong). It's not nice and you can't use the pan again after that. Also being not-American, I had to convert the degrees after watching this and found it quite a coincidence that 572 F is exactly 300 C... as if someone read a very approximate value in C, then converted it to an overly precise value in F while making a TH-cam video for an American audience... The actual smoke point is a bit lower, but most oils will still smoke before the pan does.
@@dananskidolf most people learn to remove the pan from the heat source as soon as they're done with it. plus a large majority of stoves are electric, and they usually begin to short out when they get too hot for too long.
It seems a bit unfair to show a stovetop pan and then suggest oven dishes as replacements. Example: you showed a ceramic coated skillet as toxic, then suggested dishes that can only be used in the oven as alternatives. I've no problem with having the dangers pointed out, but please suggest replacements that are used the same way as the pans they are replacing.
bought a set of Waterless cookware in 1977 and still using it!! It looks new since I ALWAYS clean the bottoms and don't let anything build up..They hang on my rack so everyone sees them and they look like brand new...43 years old and still like new !! OH, I do a lot of cooking too!
speerrituall1 and Aluminium pots and pans, though I guess at least in Australia it’s not a priority since basically no one uses them, everyone uses stainless steel varieties, many with non stick coating. I knew pure copper cookware was dangerous but I would think the stainless steel lined copper pots would be completely fine.
critical error your password expired idk how old you are but, this has been known for quite some time. Have a nice meal👀, yum...Not trying to be funny, this is serious. I wouldn’t feed my family, or anyone else with it. DuPont cannot be trusted.
Its really hard to heat up teflon to 500 degrees in the regular kitchen. Best olive oils start burning at around 400 F ... BTW "Life by itself is a sexually transmitted disease and the mortality rate is one hundred percent."
In Morocco we cook in Tagine and we eat from it so we don’t have lots of dishes to wash. it is natural hand made and ecologic and more than that it is good for health since it has the same minerals the human body has to have.
Thank you ,here in Brazil you can easily buy cookware made from soap stone ,or from a clay .The soapstone pans from Ouro Preto ,Minas Gerais are wonderful. Thank you for your video.
@@shecaptain3444 Sorry, but these were talking points my uncle and cousin's husband used in dinner party sales long before NAFTA, selling stainless steel cookware. I went with my cousin's husband on dinners 2-3 times a week as an prep/cleanup assistant while I was in college when my cousin was pregnant with her oldest 2 kids between 1979-1982, so I still remember these points. I think my dad might have even used some of them in the 1960's when he was selling the same cookware.
only have to wash it like 2 times a year, and re-season, cook bacon in the pan, in the oven to season the pan, yes im that lazy, cook food and do the pan at the same time
6:48 FYI, food-grade stainless steel DOES contain both chromium and nickel! The food grade stainless steel is called "304" steel or "18/8" and "18/10". 18 stands for chromium percent in alloy so 18% chromium and 8 or 10 stands for nickel percent in alloy. There also is 316 food grade stainless steel which contain 16% chromium, 10% nickel and 2-3% molybdenum. The molybdenum content in 316 ss increases corrosion resistance, improves resistance to pitting in chloride ion solutions, salted water (sea, ocean water) and increases strength at high temperatures. SO, food grade stainless steel contains chromium and nickel but is safe for cooking.
On the other hand, sometimes mistakes are made, and the fumes are toxic. Frankly, my problem with all non-stick cookware is that it scratches too easily. And, if you use those plastic 'teflon safe' spatulas, they are too thick and chip or melt on the edge.
Just watched a documentary on Teflon and DuPont and my fears of C-8 have now been confirmed even more with this video. I’m throwing out all my non-stick pans and stick to old days cast iron and ceramics. This company are killing us and unfortunately have been since 70s. The depth of C-8 and other poisoning by products sipping into our food using these cookware will be discovered, if not already, covered up and nothing we can do about it! Can’t always be safe but I’m making an informed choice. Thank you for the video!!
I would not use metal utensils on the "Green ceramic pan" you don't want to scratch them. Wood utensils are safe. I think if you use them gently for a few years you will be fine...
@@صبراجميل-ض3ص green pan probably uses a silicon dioxide based coating they call ceramic. it's probably less hazardous than a fluoropolymer coating like PFOA, PTFE, C8, Gen X, and all the other variations of this group of polymers.
I feel like some finer details are missing... glass and crystal glass may contain lead or cadmium... for the food grade stainless steel - doesn’t that just cover up copper or aluminum that the pan is made of, so you should check the steel thickness with a magnet? I think it’s sad we regular humans have to become researchers to stay safe... it’s exhausting.
No, Food grade stainless is all stainless except it has a outer sealed bottom with aluminum inside because stainless steel doesn't conduct heat as well. The problem with ceramic is that you can't put it on the stove top, only for the oven. There is glass that can go on top but if you have problems with your hands or other parts that make you clumsy, glass may not be your best bet. I stick with stainless. If you use ceramic coated stuff, DO NOT use metal implements to stir or lift. Get wood or silicone. Wood is preferable.
@@tinalettieri My conundrum is that I want something non stick. Stainless steel sticks and although cast iron can become non stick over time, it's too heavy for me. Any suggestions?
I just bought the Copper Chef Black Diamond. I noticed in the paperwork I saw that this company can not be sued. I didn’t get into reading all of it but I think if you buy some pots and there’s warnings that the company can not be sued then it’s probably not safe. Lol
I think that’s illegal. Nevertheless, I think any lawyer would say that those “mandatory arbitration”disclaimers are not worth the paper they’re written on.
YAY I'm safe been using cast iron pots and pans for years and glass casserole dishes. They also last a lifetime. I'm 55 now and have never had to replace them.
Great info. I have pulmonary fibrosis. It makes me hypersensitive to all fumes. My lungs immediately react to hot Teflon. Teflon fumes can lead to my needing prednisone and nebulizer treatments three times a day. If your kids have asthma please don't bring Teflon into your home. It hurts to breathe it when it's hot.
Lodge Cast Iron has been making heirloom-quality cookware and accessories since 1896. We currently operate two foundries in South Pittsburg, Tennessee, our home since the very beginning. Backed by over 120 years of experience, each piece of Lodge cookware is crafted for durability and versatility. We don't just make cookware - we make memories that last for generations.
You missed to say about pure clay cookware. It’s the only utensil provide you 💯 nutrients of food after cooking and cast iron and brass gives about 93% nutrients. Glad that our country has more number of clay cookware made. ❤
That’s incorrect. Clay is porous as well. If there is a glaze you then need to worry about the glaze dissolving into every bite. 316 and 316ti stainless is the option for no toxins or heavy metals leaching
To contain 93% of the nutrients you also need to be able to create a vacuum in your cookware and catch the temp BELOW 200f. Boiling is 212f and Steam is 232f. You need an ACCURATE temp capture system
I've got a stainless steel pan my dad bought in 1972 (when he and Mum got divorced). It still works fine. (2020) EDIT : Holy smoke! Just reading that - it means it's almost 50 yrs old!
This video is filled with misinformation. "Food Grade" stainless steel *DOES* contain nickel and chromium -- but it is chemically bound in a way that stops it leaching into food. Hard anodizing (ie: ceramic) coatings do not contain lead or cadmium -- they are simply an oxide of aluminum sometimes known as saphire (yes, the gemstone). I hate it when videos claim to give you useful information but end up being laden with BS.
How about this: don’t let your teflon skillet reach such a high temperature. There is no reason to cook food above 450° anyway. Don’t scrub your teflon cookware or put it in the dishwasher. Wipe it clean while it’s warm and if you have to wash it use a gentle soap and the soft side of a sponge. Been cooking and living with teflon my whole life and no one has ever experienced “teflon flu” Not being non-stick is NOT a ‘small’ price to pay. I prefer my teflon. I don’t have the time in my busy life to scrub my skillet every morning before work, or lose food because it’s stuck to the bottom of my stainless steel skillet.
In today's polluted world, these are the minimum things that perhaps we can surely think of doing to stay healthy. Thanks for such wonderful information.
One of the best also is mud pots. I think safest. They can be used on the gas as well as cooking in your backyard with a few sticks. Gives a tasty delicious flavour to the food.
"... PTFE. This is a plastic polymer that, when heated above 572°F..." Er.... who in their right mind heats their food anywhere near 572°F? That's not cooking, it, it's incinerating it! French fries (UK = chips) are typically cooked at sub-375°F.
@DMO Enterprises I think not. The acrylamides come from the constituents of the food itself NOT what it is cooked in as you'll find if you check (actual studies, not TH-camr pseudoscience).
@DMO Enterprises My comment was purely about PTFE. You chose to introduce acrylamides and fries as a response thus implying there was a connection with using PTFE. The whole point I'm making is "Don't overheat your food" especially to the ridiculous temperature mentioned in the video. Abusing any substance can lead to harmful effects. Nothing more.
French fries, hot chips, chips .... all those terms are used globally. When you go to McDonalds anywhere in the world you don 't ask for chips, you ask for fries. But then you need to look at the oil the food is fried in. If it contains GMO's then its not good for you. Some oils change their nature when heated too high and can become toxic. Some foods when fried can become toxic. Where do we draw the line!!!
@@adamgoodword7888 French fries term is mostly called in USA and in the UK it's called chips ( -_-) Just like biscuits in USA it's a bread or dinner rolls. Meanwhile in Asia and the UK it's a cookie
@@adamgoodword7888 "Where do we draw the line" is suposed to be a question, not an exclamation... PS: Most places I know (not "globally") use a variation of "fried potatoes" to describe what you call "french fries". And "chips" are the crispy cooked thin round slices sold in bags in stores...
Stainless steel always has chromium and a small percentage of carbon in the mix and may also have nickel and manganese (typically identified by its being non-magnetic). Teflon is Dupont's brand name for polytetrafluoroethylene or PTFE. If anyone knows of a coated non-stick pan that has a non-PTF coating, please tell us. All of these brands use PTFE: Tefal, Anolon, Calphalon, Scanpan, Swiss Diamond, and All-Clad. Some companies add titanium to the PTFE to increase its durability, but it is never as durable as stainless steel. Stainless steel is many times tougher than polytetrafluoroethylene. Cast iron is iron with a small percentage of carbon, and sometimes with graphite added. The only significant leaching from cast iron is of iron that is absorbed as a nutrient by our bodies. If you worry about absorbing too much iron, avoid cooking acidic foos (tomato sauce) in cast iron.
All I can say is that use cast iron, stainless steel for cooking and glass, ceramic for serving food. This is amongst the best ways to have healthy food
After watching deep water movie, I came here to search if I have any of these toxic pans in my home. It’s scary just to think how easy can we put ourselves in poison environment unknowingly. Deep water is such a great movie, if anyone haven’t seen it before, please please put it on your to do list, you won’t regret it.
Clay can have heavy metals in it, as can any glazing on the surface. Reds often have cadmium, and that includes the red lipstick women (like my mom) have been wearing for years, and for the younger artistic crowd: paints and tattoo inks. Just like meats and fish, you need to know the Source.
So now when invited to dinner should we ask what was the food cooked in...show me the cookware? If its not stainless steel or cast iron ...i am not eating.Everything is quite scary now.
That's something we people who studied culinary arts understand we most do, a restaurant who's chefs are not educated in culinary arts and it's owners, then it must be stopped
Jamille Collins - It all true thanks to corporate America serving itself instead of the people. Take it seriously and read all labels of what you are buying too. Try to avoid hydrogenated foods, high fructose corn syrup & reduce foods that contain words ending with - phosphate. All these can damage your immune system, liver and enable disease . Also if you microwave, stop using plastic wrap to cover food as it releases toxins too! Your health and well being is important! I wish you well!
If you are using an induction cooktop with temperature control, you can leave a Teflon pan on all day and it will never get that hot. On most of them, you can set the temperature pretty precisely. It's also very easy to watch a Teflon or ceramic coating to see if it's cracked, and needs to be replaced. In fact, the first sign of a cracked coating is that your "non-stick" pan starts sticking.
I just threw out all of my cookware that made this list...... also, every restaurant I eat at I am gonna run back into the kitchen and check the cookware. im throwing out everything there too...
@@andydjuanda1509 Of course if u don’t use it the right way. There are a lot of videos in TH-cam that helps you make ur cast iron like brand new in the case is already rust, AND of course there’s a big bunch of videos that tech u how to take care of it, like not using soap 🧼 instead use hot water 💦 and salt after using it and apply a little amount of oil to keep it black and ✨ . Cast iron wort very penny u pay 💰 and last forever. Corn cake is delicious in cast iron pan.
I like the toxic ones because it'll shorten my sorrow. So definitely copper, aluminium is the solution. And hopefully, I'll mix some cadmium in as well.
Glass, stainless steel, and cast iron are my go to. I do use ceramic pie plates and pizza tray. I feel great about my choices, thanks for the confirmation.
@@OlenaNesteriuk my grandfather smoked non filtered cigarettes since he was 14; he fought in WW2; worked 70 hours a week until he was 65 and ate meat and lived until 89. My cousin who was a vegan and ate everything organic died before 50 - it's genetics as well...
I don't cook at all... just eat fruits straight from the trees and vegetables straight from the garden... never been sick since I was born as I remember.
I bought a stanless steel cookware set 30yrs ago. It cost about 700.00 at the time but I still have it never needed to buy another pan and it looks like new. well worth it.
come on dude, even "food grade" stainless steel is made of nickel and chromium. they are the essential part of stainless steel, actually they are what the stainless steel is. iron+chromium+nickel.
stainless steel, also known as inox steel or inox from French inoxydable (inoxidizable), is a steel alloy, with highest percentage contents of iron, chromium, and nickel, with a minimum of 10.5% chromium content by mass and a maximum of 1.2% carbon by mass. From wikipedia.
@@ByteMeCompletely yup, its that specific amount of chromium that makes it stainless steel. so, one can't avoid chromium in that particular steel because it is part of it. dude's lost.
Umm what alloy of stainless steel doesn't have chromium in it? 304 and 316 are both food grade alloys and both contain nickel and chromium. That doesn't mean they are unhealthy but at 6:50 you state that food grade stainless doesn't have chromium or nickel and that's not correct.
In the late 1070s my husband wast breaking out in a rash that looked like ring worm and drs couldn't figure it out. One day his brother came by and saw it and asked if I was using teflon pans. I had bought one and cooked all his food in it as he went on a diet. I thru the pan out and it cleared up. Since the I have used nothing but cast iron ,glass, and stainless steel. I felt this was proof enough for me. So happy i did that.
i am assuming that he got better after you switched, you didn't mention that. If that is the case how did you determine that it was changing the pans that made him better versus his immune system clearing it out or something else?
Yes I did. Friend had same problem and changed. I recently bought a copper one and same result. When I stopped using he cleared up immediately. I just won't use it again. Same result both times each cleared up. My opinion. I won't use again. In his case not worth it. We are in our 80s and have always watched what we eat. Meat,fish,salad and fresh veggies. Balance meal. As much homemade food as possible.
nickwoo2 She specifically stated in her 1st comment "I thru the pan out and it cleared up." and her comment was NOT edited so it was there all along. You just chose to not read it...or you have a serious comprehension problem. Maybe you cook too much food in Teflon?
In India , clay pots were used in ancient times , as it's made from clay which is basically earth , it retains 100% nutrients in food , and naturally enhance taste
There is an error in point 3. Food grade stainless steel, most commonly 316 SS, actually has very high levels of chromium and nickel. This gives it extra resistance to acid, salt and heat against corrosion, thereby making it safe to use. 430 SS has lower nickel and is less resistant to acids. While nickel and chromium are toxic, they are only bioavailable if they separate from the surface or are reacted into a soluble form such as with acids present in food. I imagine that this applies to aluminium toxicity as well. I.e. if you cook acidic foods in aluminium, however pastry tins and aluminium covering hot food is unlikely to do you any harm. I think one has to understand that these cooking materials are not deadly the moment you fry an egg on an Aluminium pan, but cooking acidic foods with metals and overheating polymer coatings certainly is a health risk, as is overheating almost all foods and materials.
" Many people call all nonstick cookware Teflon, like they call all tissues Kleenex. However, not all nonstick cookware is Teflon or PTFE. And, not all PTFE cookware relies on the use of PFOA when it’s manufactured. "
@@lindawaniandy3299 Its a bit late, but thats all there really is to it. PTFE is completely safe unless you are heating the pan to absurd temperatures. Non-stick pans are intended to be used on the low-medium temperature range as higher temperatures damage the pan otherwise. PFOA is the dangerous compound Teflon is known for, but it hasn't been used in manufacturing non-stick pans since 2013. Even then, non-stick pans and literally every pan, is intended to be seasoned to some extent. Not quite the same as you'd season a cast iron, but a simple wipe of oil before and after the pan gets used (no dishwashing any pans) will keep non-stick coatings and even the bare metal protected and non-stick for a lot longer
@@brendanbush2174 You can use high temperatures with a teflon pan, you just need to have food in the pan as the food will absorb the heat and the pan wont reach such absurd temperatures.
Maggie Pooh Teflon cookware always comes with a warning label. "Do not use at high heat." Also " discard if used at high heat." They claim it is safe if " used properly". They are not responsible. You are responsible to use it properly.
It’s all about the money honey trust me no one is getting sued because the people at the TOP all know exactly what they are doing...population control.
This video described my first options as alternatives. I believe people preferred using Teflon, copper, aluminum foil, ceramic coating, etc. because they're cheaper than the presented alternatives. I guess the meaning of alternative has changed..
They may initially cost less, but if you have to keep replacing them over your lifetime, they will cost more in the long run. Also, people aren't taking the costs of medical care into their calculations. Granted, some of these hazards weren't known about at the time, but many of these have been widely known for the last 50-70 years, at least to some degree. As to the expense, people can save for these things. My uncle sold stainless steel cookware, and all 4 of his daughters had jobs after school and after they graduated. They put aside money so that by the time they married, they had a complete set of stainless steel cookware already paid for. This is also a common practice still in the Amish and Mennonite communities.
Because they're actually pretty safe, it takes incredibly poor quality for teflon to actually release any chemicals in an amount that has any potential to be harmful. Aluminium is a heavy metal, it doesn't just evaporate and go into your food, it melts at 660 degrees Celsius, aluminium foil is cold-hardened and doesn't have any particulates on it. This entire video is a fear-mongering piece whose "facts" are likely based on discontinued 3rd-world products that have been found to not comply with regulations and do not reflect anything that you can actually buy at a grocery or convenience store.
MyLilPeanut Money: Companies don't care about the health of the consumer rather than his\her money. Also, safer metals use for cookware is very expensive and hard to find (like ceramic)
Why didn't you mention carbon steel cookware? it is safe, conducts heat well is lightweight and is easy to clean especially when it is seasoned properly. It is as safe as cast iron and it is usually cheaper.
My dad was a doctor. He taught me about teflon and aluminium back in the 1970s. We only use stainless, glass and cast iron. I see no need for ceramic as it has basically the same function as glass. A great alternative to aluminum foil that isn't mentioned. I live in Europe and it's sold at every grocery store in rolls or easy to use precut sheets.
After watching dark waters, i became more conscious about my cookware! Im scared to use what im using now! My goodness! Now .. Im looking for a really safe cookware
Excellent Video Much Love from The UK. I've always Cooked With Aluminium And Ceramic Coated Frying Pans, Sauce Pans and Woks. I Always Make sure it's free from PTFE, PFOA etc and has never been a problem for me.
i had glass cookware, everything stuck to it, i swear if i boiled water, it would stick, so i use cast iron everything, gotta keep my pencil thick arms strong
Left out carbon steel as a safe alternative. I recently bought a carbon steel frying pan and love it. It seasons just like cast iron and is lighter. Because of the weight it is easier on the arthritic wrists. (Thereby saving them for paddling.)
No. Your body is 18% carbon. Carbon is part of all the food you eat. Besides that, the carbon in carbon steel is trapped in the matrix of iron and does not escape in any significant amount.
Instead of showing animations of teflon pans deteriorating, you should be showing REAL teflon pans deteriorating, so that your viewers would know how to tell in REAL LIFE when their pan becomes toxic.
@@TheDreamfield They are not, they are completely safe for the user, the harmful chemicals are involved in the production of teflon and can be dangerous for the people in the factories making the non stick pans.
Just be sure your clay cookware is food safe and is not radio active. Yes, most clay contains radio active minerals. Remember that dinnerware call Fiesta?Remember when some of it was taken off the market? If your clay cookware is not marketed food safe please don't use it. And even if it is a Geiger Counter may help you check it even if it is marked "food safe." Remember that counterfeit cookware also exists.
THANK YOU FOR SHARING! My Grandmother & elders in my family are STRONG and healthy and they grew up cooking with CAST IRON.....I'm going BACK to what I grew up using. I'm BETTER OFF!
yeh man, crazzy stuff we just witnessed. Only ones who we can trust is our selves, no govermnet no company is there for us to help or make our lives better in any way.
@@henrybelts3414 yes in terms of money matters,they dont care....as long they paid taxes its legal. Thegoal of the compny is to achieve their sales,so they dont care.
TIMESTAMPS
Teflon cookware 0:38
Aluminum cookware and aluminum foil 3:31
Copper cookware 5:12
Ceramic-coated cookware 6:54
BRIGHT SIDE ceramic coated are used for backing and is used in baking for more than108°c
The Stainless steel as to have at least Chromium to be stainless
Looks like ceramic is one of the best, I use a ceramic coated aluminum pan.
Food grade titanium is also an option.
Bright side are granite pans Dangerous?
ArthursHD is a
SO basically Cast Iron, Glass, Food Grade Stainless steal are the best. The others are deadly. I SAVED yous 10 minutes.
No, because most of the information in inacurate
there's also Ceramic...
How do you know if your stainless steel cookware is not food grade? They usually don't say that on the label or box. And most people assume all stainless steel cookware is food grade since it's designed for the sole purpose of cooking food.
Nelley Knight yeah, well we all are dying from something, lol, never mind all the bad vices, get rid of those pans if you want to live.
Siggy:
Hence my question about 18-8, 302, 303, and 420 stainless steel alloys. Most stainless cookware is stamped on the bottom with the alloy number. Knowing their meaning is the key. I think. ???
Safe:
-cast iron or enamel coated cast iron
-glass
-food grade stainless steel
-100% ceramic
Potentially toxic:
-teflon non-stick
-aluminum
-copper
-ceramic coating
Thank you
The bestest and most nutritious is clay cookwares
How bout titanium
What about marble cookware?
Where does granite cookware fall?
After watching this video, you'll be considering cooking your food on a rock and serving it on a banana tree leaf.
🤣
Not really...there's safe options like cast iron, stainless steel, glass and ceramic
😁
I've got Teflon in my head. My take from this is don't heat my head up to 500° and I'm too scared to watch the rest...
🤣🤣🤣
I’ll stick with my cast iron pans inherited from my grandmother. Sometimes the old stuff is still the best stuff.
Agreed
Agreed 👍
And stainless steel pans are great too.
I love mine.
1000% AGREED
After seeing this I have started cooking directly on fire and using leaves as plates
Thank you for making me aware 🙂
Careful which leaves 🍃 you use! Lol
HAHAHAHHAA
Only use banana leaves🤟
LoL 😂😂😂
Direct exposure to fire is extremly dangerous dont do that
I have used the same cast iron frypan for 40 years and still good.
u r old and wise
All Stainless steel contains Chromium and all 300 series Stainless steel contains Nickel. Grade 304 or 18/8 (18% Chromium and 8% Nickel) is considered food grade and is normally used for cookware. There is no worry of Chromium or Nickel leaching out in normal cooking heat as the oxide layer formed is passive and stable. This layer is self healing even if you scratch the surface by rigorous wire brushing.
At temperature above 300 degree C, some colouration may happen (yellow->brown ->blue ->purple). This is due to oxidation and this layer is also very stable. That is why you will find the colored surface difficult to brush off.
The only thing that is not recommended is not to use Stainless steel containers to keep your pickeled cucumber.
Thank you for this information. Where can we learn more?
That makes sense 🙌
Holy moly, I didn't even know that when non-stick pan starts chipping then I must dispose it immediately. I'm glad that TH-cam recommend this.
My grandparents used clay cookware and everything they ate and used was natural. They passed away age 100+
Ok?
Passed away
Clay is safe
No matter what you do ,you won't live forever.
modern clay cookware has a toxic coating
I'm just gonna throw my whole kitchen away.
Yomi Garcia me too
Who needs kitchens with fast food on every block. I've always wanted a man-cave.
Give all your stuffs to me 😁
😂😂😂
😂
I am 77 yrs old, and I remember (as child ) tasting the metal in the tea water and the metal in the canned vegetables. I only would use glass and frozen or fresh vegetables. I still have my mothers cast iron cook wear and I bought stainless steel pots. I tried the Teflon coating and the texture of the food was weird. People laughed at me and said it was all in my mind. I all-so raised birds, Friends of mine lost pet birds due to the teflon. All this time I thought I was just weird.
Barbara Marquard Me too, I raised birds and threw away all Teflon pans! I only have 2 parakeets now and will not use one in the house. ( Or use Febreeze.) When someone loses a bird suddenly that is one of the first things I ask..is if they were cooking with Teflon.
Barbara, Your comments confirm your suspicion.
You are. Relax.
A cautionary tale confirming that a gut feeling is extremely important. Without specific factual evidence people you are trying to help will think you are nuts because it's not common enough.
Well working for Domino's in my youth I tasted the Coke cola I said there was something wrong with it no one would believe me 4 months later they came out with new Coke it was a disaster what they had done was put a mixture I think an attempt to see the public would notice the difference.
sadly it's hard to get credibility unless there are numbers to back you but usually there's no evidence to use to increase backers.
Than I am weird too. I am 60 and use my grandmothers cast iron cook wear and I too bought stainless steel pots.
Cast iron pans are amazing. Don't get non-stick variety, just get the normal black one and cooking on it over time will build up what's called a seasoning on it. Once I went cast iron I never went back.
Very true, I love my cast iron pan and skillet
Actually you can season it when you get it
They’re so heavy though.
Cast Iron still could contaminate the food when you add acidic products. So I decided to go for a titanium pan 🥘
@@wicked_deftlady
Yes, they are heavy, but that will build muscle tone.
Not taking any chances, I’m not cooking anymore 😬
:) . . . LOL !
Yeah I let the restaurants I buy from use iron, Teflon, copper, nickel, chromium etc. Hehe
@@elkapitan75 Yeh! That's the thing isn't it, you can stop using all these dangerous cookware products at home but when you go to a restaurant we have no idea what they're using and no control over it.
Adam Goodword if I didn’t t see it, it didn’t happen 😂
Eat raw
If you heat a non-stick pan or any other pan to over 572 degrees you shouldn't be allowed in a kitchen...
Broiling your food could get you into the 500+ Far or 300+ Cel range... that's what you really need to avoid. Or forgetting and leaving a pan on the burner with no food in it. That would do it too
Good points!
bingo, for a point of reference the melting point of lead is 621 deg F
Michael Dugan who the heck leaves their pan without any food. Who do you think broils their food in a Teflon pan?
Finally a voice of reason!
Let's face it. Living can be hazardous to your health.
The earth is a battlefield ...
Well you have to be living to die...
Terry Holloway seriously my mind is running in circles trying to keep up😩🤦🏻♀️
Terry Holloway 😂😂😂😂😂
U r d smartist of all. Y don't he stop breathing . aint there is pollution in d air n sahara dust everywhere. Ent bro
Clay based utensils and wood based spoons which were used in the earlier stage of human life. I remember my grandma has that. Especially the spoon were made part of half coconut shell and joint into the stick made from bamboo
My great grandma used cast iron her whole life, grew her own food, smoked unfiltered cigarettes and drank samogon (russian homebrew liquor). She passed away aged 94, still of fit mind and body. Out like a lightbulb.
Clean water, air, food and physical work is key. Keep it simple people.
But even more so: genetics. Your grandma is likely to have had 5-8 siblings, of which of which only few survived to adulthood.
@@avada0not “even more so”. Certainly a factor, but list above is 10x more important
@hellrazor117: Did she eat Damon yogurt too?
LOL SAMOGON for sure is much better !!!! :)
My girlfriend used to call me toxic... but then again she always says I had a cast iron heart... after watching this video I know now that I wasn’t the problem.
Same here bro
🤣
🤣🤣🤣
Well, Cast Iron Cookware has been around a lot longer than we think.
Haha😄😄
To Bright Side: If I may give a suggestion on restructuring this video... instead of going back and forth between unsafe and safe materials, how about listing the unsafe materials first and then offering a list of safe materials? That way, your viewers will watch the whole video, and it will be more coherent to them as to which materials fall under which category without having to go back and forth to double-check safety of cookware materials. Time stamps are nice but really aren't that helpful in this situation. You're often dealing with elderly people who aren't that familiar with timestamp hyperlinking. The easiest way is to list all bad cookware and then all good.
That makes sense to me!
I totally agree
I too agree with you...
I three (3) agree with you.
I thought it was just me.
I have and use regularly a cast iron skillet and a griddle that were wedding presents to my parents in 1956. My mom used them all the time, I have them now since my parents are gone, and I use them. I also have modern cast iron, Field is my favorite brand. I also love carbon steel! I have a wok and two skillets in that material, it is great for cooking. Lighter than cast iron, and just as healthy. It lasts a lifetime as well.
Right there with ya! I love my Field skillet, and I have some Lodge carbon steel, too, which I also love. I still have my old, heavy Lodge cast iron skillets, and I love them, but I like the lighter-weight Field and carbon steel options for my aging hands and wrists.
We Indians mostly use Mud pots for cooking which are 100% natural and safer...
Sometimes we use iron and stainless steel cookwares...
This video was so informative.
Thank u so much for sharing
We dont mostly use earthen cookware its rarely ever used. Its extremely rare my friend.
@@pseutube exactly.
Mud is only as safe as the minerals in the area. Some muds do contain toxic chemical compounds. If you live near a lead, cadmium, oil drill site or other exotic metal mine then your soil is already really toxic.
Mud in New Jersey contains PCB’s and mafia remnants.
We Indians also use copper made utensils but is it also bad for health?
My family for three generations used cast iron cook ware that been cared for and hand down for 3 generation in family !
Alex Swage does it rust? And if get rust should we throw it?
Lina Adam no throw. Remove rust thoroughly, clean with soda, then cure properly. These items last for several lifetimes. If you don't know "how to cure cast iron", type this in your preferred search operator... Have a good day!
My mom just handed down her grandmother's cast iron. Now I can get back to having foods I grew up with. Love it.
Now a days the cast iron cookware from China breaks easily and apparently doesn't session well. It's horrible!
The few USA brands still made in America are more expensive but, they are worth it in many ways.
Alex Swage
Cast Iron cooking has its own hazards. The oils used to season the cast iron pans become toxic to some degree when they break down on the surface. This break down of the oil is the very goal for the seasoning the pan. This is a well-known danger, as oil heated beyond its smoke point releases free radicals into the food.
This is like a stroll through memory lane... I have used or been subjected to every miserable toxic cookware throughout my life.
And yet, here you are, still functioning and able to type a complete sentence. Congratulations on your survival. 😀
@@farshimelt may be she has Dragon
@@farshimelt The damage is mainly reproductive.
@@farshimelt😂😂😂😂
The question is why would they even allow this to be used and sold in the first place? I think I know why money and population
I'm so glad I saw this video. I've been using foil paper daily and thought it was completely safe. Thank you for being so informative!
not informative at all, a surprising amount of ignorance in the video. use the Al foil with confidence
...and never look at a baked potato wrapped in foil the same way again
A great way to bake a potato is not to wrap it in foil because that way it steams, but instead just rub a thin coat of oil and place on the oven rack. Cheers
The fact is Aluminum Foil is safe in the way the average person uses it. The actual transfer of Aluminum is negligible, same with copper. . In fact this whole post is using the WORST case scenario when most people do not need to worry about any of the above. Virtually ALL Teflon is now made without PTFE including ALL in the USA- and the Teflon itself is inert so it is not even absorbed into the body. Ceramic Coatings simply do not contain lead or cadmium in the usa- and the fact is if Aluminum is UNDER the coating - it does not leach THROUGH the coating - but as we have said - the reality is aluminum is not a real problem either. Bakeries have used Aluminum pans for decades with no problems. Aluminum is heavily used in Restaurants as well. And it has been sold for over 100 years too. The FDA has said that Aluminum does not cause Alzheimers and the use of Aluminum does not harm health.
In fact - worrying about these things causes more problems than the products themselves.
@@Thommadurathe FDA isn’t necessarily the most trusted source when it comes to safety.
If you’re heating any pan to 572 degrees you’re doing it wrong.
I managed to smoke the Teflon surface on a pan when I was a teenager and left it warming up way too long (like you say, doing it wrong). It's not nice and you can't use the pan again after that.
Also being not-American, I had to convert the degrees after watching this and found it quite a coincidence that 572 F is exactly 300 C... as if someone read a very approximate value in C, then converted it to an overly precise value in F while making a TH-cam video for an American audience... The actual smoke point is a bit lower, but most oils will still smoke before the pan does.
@@dananskidolf most people learn to remove the pan from the heat source as soon as they're done with it. plus a large majority of stoves are electric, and they usually begin to short out when they get too hot for too long.
@@ChristoAbrie MOST people occasionally forget a pan on the heat. They should not be poisoned for doing so.
The problem is that the ptfe and pfoa will still be transferred to your food overtime
You’ve never made smash burgers or gotten a nice sear on a steak have you?
It seems a bit unfair to show a stovetop pan and then suggest oven dishes as replacements. Example: you showed a ceramic coated skillet as toxic, then suggested dishes that can only be used in the oven as alternatives.
I've no problem with having the dangers pointed out, but please suggest replacements that are used the same way as the pans they are replacing.
HORTONDLFN lol right like the aluminum foil on the grill where’s the alternative??!
parchment paper? I have no clue. I use an air fryer and line it with aluminum foil. Now what do use?
I still use some non-stick (anodized aluminum, ceramic coated) but I'm moving more toward regular stainless steel.
EXACLY ! Come on now ... I hate when they don't show info on yt
@@kamarriyajones9061 banana leaves ?
bought a set of Waterless cookware in 1977 and still using it!! It looks new since I ALWAYS clean the bottoms and don't let anything build up..They hang on my rack so everyone sees them and they look like brand new...43 years old and still like new !! OH, I do a lot of cooking too!
I really don’t understand why Teflon hasn’t been pulled off of the market. It was found to be poisonous years ago👀🙀👻!
speerrituall1 and Aluminium pots and pans, though I guess at least in Australia it’s not a priority since basically no one uses them, everyone uses stainless steel varieties, many with non stick coating. I knew pure copper cookware was dangerous but I would think the stainless steel lined copper pots would be completely fine.
It took our government 65+ years to put on the cigarette boxes that it can cause you lungs cancer.
It's all politics my friend. Follow the money.
critical error your password expired idk how old you are but, this has been known for quite some time. Have a nice meal👀, yum...Not trying to be funny, this is serious. I wouldn’t feed my family, or anyone else with it. DuPont cannot be trusted.
Its really hard to heat up teflon to 500 degrees in the regular kitchen. Best olive oils start burning at around 400 F ... BTW "Life by itself is a sexually transmitted disease and the mortality rate is one hundred percent."
Irek Roszkowski Ummh!! Try eating citric fruits in zinc plate 😂
In Morocco we cook in Tagine and we eat from it so we don’t have lots of dishes to wash. it is natural hand made and ecologic and more than that it is good for health since it has the same minerals the human body has to have.
Thank you ,here in Brazil you can easily buy cookware made from soap stone ,or from a clay .The soapstone pans from Ouro Preto ,Minas Gerais are wonderful. Thank you for your video.
sell it in usa and canada
Absolutely insane that it's even legal to sell such harmful cookware 🤦♂️
usually Made in China.
It was illegal until Clinton's NAFTA.
Even more insane that you believe everything you are told.
@@shecaptain3444 Teflon was approved for use in cookware by the FDA in 1960.
@@shecaptain3444 Sorry, but these were talking points my uncle and cousin's husband used in dinner party sales long before NAFTA, selling stainless steel cookware. I went with my cousin's husband on dinners 2-3 times a week as an prep/cleanup assistant while I was in college when my cousin was pregnant with her oldest 2 kids between 1979-1982, so I still remember these points. I think my dad might have even used some of them in the 1960's when he was selling the same cookware.
I'm old fashion , I love using cast iron cookware.
Veronica - I like cast iron, too. Plus, you get some good arm exercise just handling them. Hahahaha.
@@KeithOutWest we do als
only have to wash it like 2 times a year, and re-season, cook bacon in the pan, in the oven to season the pan, yes im that lazy, cook food and do the pan at the same time
I still use a very old cast iron frypan. It's great! Luckily my steamer is stainless steel, but I don't know what my non-stick wok is made from!
Tremeka Alexander-Murph you can do it that way also, nothing wrong, every1 does things different, if the food doesnt stick and it tastes good, SWEET
6:48 FYI, food-grade stainless steel DOES contain both chromium and nickel! The food grade stainless steel is called "304" steel or "18/8" and "18/10". 18 stands for chromium percent in alloy so 18% chromium and 8 or 10 stands for nickel percent in alloy. There also is 316 food grade stainless steel which contain 16% chromium, 10% nickel and 2-3% molybdenum. The molybdenum content in 316 ss increases corrosion resistance, improves resistance to pitting in chloride ion solutions, salted water (sea, ocean water) and increases strength at high temperatures. SO, food grade stainless steel contains chromium and nickel but is safe for cooking.
in other words...buy glassware.
If you are cooking a standard non-stick pan in 575 degree heat, you aren't cooking food you are burning it. No one cooks that way.
On the other hand, sometimes mistakes are made, and the fumes are toxic.
Frankly, my problem with all non-stick cookware is that it scratches too easily. And, if you use those plastic 'teflon safe' spatulas, they are too thick and chip or melt on the edge.
@@icaruscrane8846 Use wood, it won't scratch the pans but will also not melt.
@@geoffreystraw5268 Or use silicone utensils. They don't burn, melt or scratch.
@@adamgoodword7888 i bought my first silicone spatula, it melted on first day stir-fry. so, good luck with your silicone.
Enter the market of non-stick woks. 🤦🏻♂️
Just watched a documentary on Teflon and DuPont and my fears of C-8 have now been confirmed even more with this video. I’m throwing out all my non-stick pans and stick to old days cast iron and ceramics. This company are killing us and unfortunately have been since 70s. The depth of C-8 and other poisoning by products sipping into our food using these cookware will be discovered, if not already, covered up and nothing we can do about it! Can’t always be safe but I’m making an informed choice. Thank you for the video!!
Do you think green pan is also toxic? It has ceramic coating inside and says it is non toxic. I got for my mom one, and I am scared now too.
@@صبراجميل-ض3ص my best guess is that they are coated. Because they’re semi-inexpensive, makes me wonder if they are, in fact just coated.
I would not use metal utensils on the "Green ceramic pan" you don't want to scratch them. Wood utensils are safe. I think if you use them gently for a few years you will be fine...
Capitalism at its finest.
@@صبراجميل-ض3ص green pan probably uses a silicon dioxide based coating they call ceramic. it's probably less hazardous than a fluoropolymer coating like PFOA, PTFE, C8, Gen X, and all the other variations of this group of polymers.
I feel like some finer details are missing... glass and crystal glass may contain lead or cadmium... for the food grade stainless steel - doesn’t that just cover up copper or aluminum that the pan is made of, so you should check the steel thickness with a magnet? I think it’s sad we regular humans have to become researchers to stay safe... it’s exhausting.
But what would the magnet prove or change if it still has copper or aluminum?
No, Food grade stainless is all stainless except it has a outer sealed bottom with aluminum inside because stainless steel doesn't conduct heat as well. The problem with ceramic is that you can't put it on the stove top, only for the oven. There is glass that can go on top but if you have problems with your hands or other parts that make you clumsy, glass may not be your best bet. I stick with stainless. If you use ceramic coated stuff, DO NOT use metal implements to stir or lift. Get wood or silicone. Wood is preferable.
@@tinalettieri My conundrum is that I want something non stick. Stainless steel sticks and although cast iron can become non stick over time, it's too heavy for me. Any suggestions?
@@essenceofsoul27 Teflon, it's the best.
@@avada0 I thought teflon leaked chemicals and ppl were told to stay away from them? Has that changed?
I just bought the Copper Chef Black Diamond. I noticed in the paperwork I saw that this company can not be sued. I didn’t get into reading all of it but I think if you buy some pots and there’s warnings that the company can not be sued then it’s probably not safe. Lol
That’s a huge red flag 😳
I think that’s illegal. Nevertheless, I think any lawyer would say that those “mandatory arbitration”disclaimers are not worth the paper they’re written on.
Tara…🙏💗🙏 Gratitude for sharing that.
made in China?
@Susel no. I should have though
YAY I'm safe been using cast iron pots and pans for years and glass casserole dishes. They also last a lifetime. I'm 55 now and have never had to replace them.
Where do you buy them
You rock! No ADs for any cooking ware but introduce the healthiest selections. I like it!
Great info. I have pulmonary fibrosis. It makes me hypersensitive to all fumes. My lungs immediately react to hot Teflon. Teflon fumes can lead to my needing prednisone and nebulizer treatments three times a day. If your kids have asthma please don't bring Teflon into your home. It hurts to breathe it when it's hot.
then don't use it - leave others alone with your psychosis
Lodge Cast Iron has been making heirloom-quality cookware and accessories since 1896. We currently operate two foundries in South Pittsburg, Tennessee, our home since the very beginning. Backed by over 120 years of experience, each piece of Lodge cookware is crafted for durability and versatility. We don't just make cookware - we make memories that last for generations.
All the Lodge cookware I could find stateside last time I was there was made in China. 😡
@@krissy9625 that was probably not a Lodge cast iron tho
Yes I have two of them they are amazing and everything I make in them comes out delicious 😋
Nice ad.
I liked Lodge when In was pre-menopausal, but not now. I don't need the iron cast off.
Don't use: Teflon, Aluminum, Copper and Ceramic knockoff
Use: Cast iron, glass, stainless steel (w/o nickle or chromium), 100% Ceramic
@577AllWell it is 15%. D2 steel is 12% cr and not considered stainless. This video is bs.
Is there any difference between cast iron nd simple
@jungle305 100% ceramic doesn't contain any metal. Ceramic coated is a metal pan with an outer coating or veneer of ceramic.
Yew
Carbon steel?
You missed to say about pure clay cookware. It’s the only utensil provide you 💯 nutrients of food after cooking and cast iron and brass gives about 93% nutrients. Glad that our country has more number of clay cookware made. ❤
That’s incorrect. Clay is porous as well. If there is a glaze you then need to worry about the glaze dissolving into every bite.
316 and 316ti stainless is the option for no toxins or heavy metals leaching
To contain 93% of the nutrients you also need to be able to create a vacuum in your cookware and catch the temp BELOW 200f. Boiling is 212f and Steam is 232f.
You need an ACCURATE temp capture system
@@cookwarehealthclubbinc-bey1102 Just 18% chromium and 10% nickel.
Thank you so much to tell me this
75 years later.
😂
I've got a stainless steel pan my dad bought in 1972 (when he and Mum got divorced). It still works fine. (2020)
EDIT : Holy smoke! Just reading that - it means it's almost 50 yrs old!
My mom buy iron pan in 1960 , when she got married with my father and now she is no more and till date i am using this iron pan.
I have stainless steel but it isn't non stick
@@NganthoiKH Then you see foodie shows on TV where they say things like " take your favourite non-stick pan and put some oil in it ....."
I had bought a stainless steel cooker in 1965 from amazon & it still works fine.
Wow...that's legend,🤣
My favorites are: Cast iron, glass & stainless steel. I will look into the 100% Ceramic. Thank for this video.
Made me think of replacing my rice cooker asap as the teflon is damaged. Thanks for sharing 😍
I have been using mine for years (same "damage") - no problems
This video is filled with misinformation. "Food Grade" stainless steel *DOES* contain nickel and chromium -- but it is chemically bound in a way that stops it leaching into food. Hard anodizing (ie: ceramic) coatings do not contain lead or cadmium -- they are simply an oxide of aluminum sometimes known as saphire (yes, the gemstone). I hate it when videos claim to give you useful information but end up being laden with BS.
So ceramic coating is fine?
@@shanayasoulful7605 no, they use Sol-Gel which is toxic.
I agree. Lots of misinformation here.
It's funny how you can hear a certain type of voice and accent and immediately correlate it with them being a scientifically inept Muppet.
hello you know a lot about this which coating cookware should i use
How about this: don’t let your teflon skillet reach such a high temperature. There is no reason to cook food above 450° anyway. Don’t scrub your teflon cookware or put it in the dishwasher. Wipe it clean while it’s warm and if you have to wash it use a gentle soap and the soft side of a sponge. Been cooking and living with teflon my whole life and no one has ever experienced “teflon flu”
Not being non-stick is NOT a ‘small’ price to pay. I prefer my teflon. I don’t have the time in my busy life to scrub my skillet every morning before work, or lose food because it’s stuck to the bottom of my stainless steel skillet.
Buy a bird for your kitchen to know if there is a risk at the temperature you use.
Teflon scratches easy so it flakes and chips and gets in your food. It only causes cancer and birth defects so you do you.
In today's polluted world, these are the minimum things that perhaps we can surely think of doing to stay healthy. Thanks for such wonderful information.
At this point it feels like they’re doing it on purpose
One of the best also is mud pots. I think safest. They can be used on the gas as well as cooking in your backyard with a few sticks. Gives a tasty delicious flavour to the food.
To replace aluminum foil when grilling fish, try cooking your fish on cedar planks instead. It gives it a delicious smokey flavor and is non-toxic.
Or a Himalayan salt block/plank. Yum!
SOME cedar cultivars are safe to cook on. Others are toxic. Be sure you know which are safe before cooking fish on a plank.
We cover the fish with banana leaves when grilling
we use banana leaves
"... PTFE. This is a plastic polymer that, when heated above 572°F..." Er.... who in their right mind heats their food anywhere near 572°F? That's not cooking, it, it's incinerating it! French fries (UK = chips) are typically cooked at sub-375°F.
@DMO Enterprises I think not. The acrylamides come from the constituents of the food itself NOT what it is cooked in as you'll find if you check (actual studies, not TH-camr pseudoscience).
@DMO Enterprises My comment was purely about PTFE. You chose to introduce acrylamides and fries as a response thus implying there was a connection with using PTFE. The whole point I'm making is "Don't overheat your food" especially to the ridiculous temperature mentioned in the video. Abusing any substance can lead to harmful effects. Nothing more.
French fries, hot chips, chips .... all those terms are used globally.
When you go to McDonalds anywhere in the world you don 't ask for chips, you ask for fries.
But then you need to look at the oil the food is fried in. If it contains GMO's then its not good for you.
Some oils change their nature when heated too high and can become toxic.
Some foods when fried can become toxic.
Where do we draw the line!!!
@@adamgoodword7888 French fries term is mostly called in USA and in the UK it's called chips ( -_-) Just like biscuits in USA it's a bread or dinner rolls. Meanwhile in Asia and the UK it's a cookie
@@adamgoodword7888 "Where do we draw the line" is suposed to be a question, not an exclamation...
PS: Most places I know (not "globally") use a variation of "fried potatoes" to describe what you call "french fries". And "chips" are the crispy cooked thin round slices sold in bags in stores...
Stainless steel always has chromium and a small percentage of carbon in the mix and may also have nickel and manganese (typically identified by its being non-magnetic). Teflon is Dupont's brand name for polytetrafluoroethylene or PTFE. If anyone knows of a coated non-stick pan that has a non-PTF coating, please tell us. All of these brands use PTFE: Tefal, Anolon, Calphalon, Scanpan, Swiss Diamond, and All-Clad. Some companies add titanium to the PTFE to increase its durability, but it is never as durable as stainless steel. Stainless steel is many times tougher than polytetrafluoroethylene. Cast iron is iron with a small percentage of carbon, and sometimes with graphite added. The only significant leaching from cast iron is of iron that is absorbed as a nutrient by our bodies. If you worry about absorbing too much iron, avoid cooking acidic foos (tomato sauce) in cast iron.
Words of wisdom.
Calphalon? I thought the coating was pure aluminum oxide, nothing else.
All I can say is that use cast iron, stainless steel for cooking and glass, ceramic for serving food. This is amongst the best ways to have healthy food
Wow, I'm really glad I used up all of my aluminium foil when I was making my hat!
Me too, now you have the rest of the day to prove that jet fuel doesn’t burn hot enough to melt steel!
Have fun intoxicating yourself 👋
A metal hat will only increase range
@@zoidlrrr4633 LOL
🤣🤣🤣
Warning - being alive can result in death.
😆
Apparently So
It would be REALLY weird if David Moore was dead and people were still commenting here
Dave in Japan - just pinched myself to make sure I’m still alive!
David Moore 77
When showing a 'teflon' pan while speaking, why do you show what looks like a cast iron pan?
Because it is a cast iron pan. This video was filled with misinformation.
I saw that too lol
After watching deep water movie, I came here to search if I have any of these toxic pans in my home. It’s scary just to think how easy can we put ourselves in poison environment unknowingly. Deep water is such a great movie, if anyone haven’t seen it before, please please put it on your to do list, you won’t regret it.
What year did that film come out? I'm seeing a couple deep water movies come up when I search, but I doubt these are what you are referring to.
Dark Water
@@419JesusSaves Dark Waters, 2019
Danger :-
1- Teflon Cookware / PTFE / PFOA (C8) / CHIPPED GRINITE COATING
2- Aluminum cookware and aluminum foil
3- Copper cookware
4- Ceramic coated cookware (when chipped -Lead & cadmium found in the coating)
SAFE :-
1- Real Cast Iron
2- Glass Cookware
3- Food grade Stainless Steel
4- 100% Ceramic Cookware (Pretty costly)
Thank You
you are an ignoramus
Thank you! Didn't want to watch entire video.
@@PrettyPoshXO welcome dear 🙋🏻♀️
I am from India. We prepare food in clay pots. Clay pots are 100% soil with no coating and no chemical.
Soil in India contaminated
Anupam Jain just human poo
Same...
Clay can have heavy metals in it, as can any glazing on the surface. Reds often have cadmium, and that includes the red lipstick women (like my mom) have been wearing for years, and for the younger artistic crowd: paints and tattoo inks.
Just like meats and fish, you need to know the Source.
Clay actually helps with digestion. Healthy way to cook.
So now when invited to dinner should we ask what was the food cooked in...show me the cookware? If its not stainless steel or cast iron ...i am not eating.Everything is quite scary now.
It almost makes me afraid to eat in a restaurant as who knows what type of cookware they are using?
Ooooohhhh.
That is right choice.
That's something we people who studied culinary arts understand we most do, a restaurant who's chefs are not educated in culinary arts and it's owners, then it must be stopped
Jamille Collins , yes.... suggestion-- mention at restaurants or frinds Im highly allergic to teflon and they take it seriously and respect it.
Jamille Collins - It all true thanks to corporate America serving itself instead of the people. Take it seriously and read all labels of what you are buying too. Try to avoid hydrogenated foods, high fructose corn syrup & reduce foods that contain words ending with - phosphate. All these can damage your immune system, liver and enable disease . Also if you microwave, stop using plastic wrap to cover food as it releases toxins too! Your health and well being is important! I wish you well!
If you are using an induction cooktop with temperature control, you can leave a Teflon pan on all day and it will never get that hot. On most of them, you can set the temperature pretty precisely. It's also very easy to watch a Teflon or ceramic coating to see if it's cracked, and needs to be replaced. In fact, the first sign of a cracked coating is that your "non-stick" pan starts sticking.
What take the chance of using it at ALL!
@@cactusladysouth1000 exactly! so easy to switch. those cracks are invisible at first, but are leaching all the same.
I just threw out all of my cookware that made this list...... also, every restaurant I eat at I am gonna run back into the kitchen and check the cookware. im throwing out everything there too...
James Tran buy Korean pots. Happycall
😂 😂 😂
😅😅😅😅
Hahahahahaha😂😂😂😂😂lol
JAYJAY happycall is safe?
Cast iron, stainless steel, glass and 100% ceramic are my favorites.
Can cast iron got rust?
@@andydjuanda1509 Of course if u don’t use it the right way. There are a lot of videos in TH-cam that helps you make ur cast iron like brand new in the case is already rust, AND of course there’s a big bunch of videos that tech u how to take care of it, like not using soap 🧼 instead use hot water 💦 and salt after using it and apply a little amount of oil to keep it black and ✨ . Cast iron wort very penny u pay 💰 and last forever. Corn cake is delicious in cast iron pan.
Since trying to live a healthier lifestyle I’ve switched out my pans for stainless steel. Cooking on low heat makes for nonstick pans.
I like the toxic ones because it'll shorten my sorrow. So definitely copper, aluminium is the solution. And hopefully, I'll mix some cadmium in as well.
Go for it! 🙂
Throw in plenty nonstick cookware. Use the DuPont Teflon brand only... rapid toxicity will result 😅
Glass, stainless steel, and cast iron are my go to. I do use ceramic pie plates and pizza tray. I feel great about my choices, thanks for the confirmation.
stainless steel also bad, coz of nickel.:D
@@FNorbert i think pulling nickel out of stainless steel alloy is a quite tough job
Thanks for sharing . I went to stainless steel and cast iron. Cook ware a few years ago . In my opinion nothing cooks better than cast iron .
I cook all my food on flat rocks like in the stone age
Not a safe way, granite emits radiation)
@@OlenaNesteriuk my grandfather smoked non filtered cigarettes since he was 14; he fought in WW2; worked 70 hours a week until he was 65 and ate meat and lived until 89. My cousin who was a vegan and ate everything organic
died before 50 - it's genetics as well...
nGon- 🤣😅😂
I don't cook at all... just eat fruits straight from the trees and vegetables straight from the garden... never been sick since I was born as I remember.
Ooga booga
I bought a stanless steel cookware set 30yrs ago. It cost about 700.00 at the time but I still have it never needed to buy another pan and it looks like new. well worth it.
Brand?
come on dude, even "food grade" stainless steel is made of nickel and chromium. they are the essential part of stainless steel, actually they are what the stainless steel is. iron+chromium+nickel.
stainless steel, also known as inox steel or inox from French inoxydable (inoxidizable), is a steel alloy, with highest percentage contents of iron, chromium, and nickel, with a minimum of 10.5% chromium content by mass and a maximum of 1.2% carbon by mass. From wikipedia.
@@ByteMeCompletely yup, its that specific amount of chromium that makes it stainless steel. so, one can't avoid chromium in that particular steel because it is part of it. dude's lost.
And is very dangerous for the kidneys.
@@ByteMeCompletely anybody can change the information on Wikipedia...its not reliable source of information.
Stainless skillets are typically 304 stainless, which have 18% chromium and 8-10% nickel.
You will never use glass again if if an explosion happens with superheated food and glass hitting every wall of your kitchen as well as yourself
Umm what alloy of stainless steel doesn't have chromium in it? 304 and 316 are both food grade alloys and both contain nickel and chromium. That doesn't mean they are unhealthy but at 6:50 you state that food grade stainless doesn't have chromium or nickel and that's not correct.
In the late 1070s my husband wast breaking out in a rash that looked like ring worm and drs couldn't figure it out. One day his brother came by and saw it and asked if I was using teflon pans. I had bought one and cooked all his food in it as he went on a diet. I thru the pan out and it cleared up. Since the I have used nothing but cast iron ,glass, and stainless steel. I felt this was proof enough for me. So happy i did that.
i am assuming that he got better after you switched, you didn't mention that. If that is the case how did you determine that it was changing the pans that made him better versus his immune system clearing it out or something else?
Yes I did. Friend had same problem and changed. I recently bought a copper one and same result. When I stopped using he cleared up immediately. I just won't use it again. Same result both times each cleared up. My opinion. I won't use again. In his case not worth it. We are in our 80s and have always watched what we eat. Meat,fish,salad and fresh veggies. Balance meal. As much homemade food as possible.
nickwoo2 She specifically stated in her 1st comment
"I thru the pan out and it cleared up." and her comment was NOT edited so it was there all along. You just chose to not read it...or you have a serious comprehension problem. Maybe you cook too much food in Teflon?
@J Allen "In the late 1070s" Your husband's rash was about the same time that William the Conqueror died.
In India , clay pots were used in ancient times , as it's made from clay which is basically earth , it retains 100% nutrients in food , and naturally enhance taste
Then why don't they stay there?
There is an error in point 3. Food grade stainless steel, most commonly 316 SS, actually has very high levels of chromium and nickel. This gives it extra resistance to acid, salt and heat against corrosion, thereby making it safe to use. 430 SS has lower nickel and is less resistant to acids.
While nickel and chromium are toxic, they are only bioavailable if they separate from the surface or are reacted into a soluble form such as with acids present in food. I imagine that this applies to aluminium toxicity as well. I.e. if you cook acidic foods in aluminium, however pastry tins and aluminium covering hot food is unlikely to do you any harm.
I think one has to understand that these cooking materials are not deadly the moment you fry an egg on an Aluminium pan, but cooking acidic foods with metals and overheating polymer coatings certainly is a health risk, as is overheating almost all foods and materials.
Jonathan Ball I
" Many people call all nonstick cookware Teflon, like they call all tissues Kleenex. However, not all nonstick cookware is Teflon or PTFE. And, not all PTFE cookware relies on the use of PFOA when it’s manufactured. "
Tell more?
@@lindawaniandy3299 Its a bit late, but thats all there really is to it. PTFE is completely safe unless you are heating the pan to absurd temperatures. Non-stick pans are intended to be used on the low-medium temperature range as higher temperatures damage the pan otherwise.
PFOA is the dangerous compound Teflon is known for, but it hasn't been used in manufacturing non-stick pans since 2013.
Even then, non-stick pans and literally every pan, is intended to be seasoned to some extent. Not quite the same as you'd season a cast iron, but a simple wipe of oil before and after the pan gets used (no dishwashing any pans) will keep non-stick coatings and even the bare metal protected and non-stick for a lot longer
@@brendanbush2174 You can use high temperatures with a teflon pan, you just need to have food in the pan as the food will absorb the heat and the pan wont reach such absurd temperatures.
So why would so many places sell these pots and pans if they are so dangerous? Couldn't they get sued?
Maggie Pooh Teflon cookware always comes with a warning label. "Do not use at high heat." Also " discard if used at high heat." They claim it is safe if " used properly". They are not responsible. You are responsible to use it properly.
It’s all about the money honey trust me no one is getting sued because the people at the TOP all know exactly what they are doing...population control.
The Alzheimer's-aluminum link is a myth. m.alz.org/myths.asp
And you are allowed to freely navigate through life unattended? Now that's scary.
for therir financial interests. it does not interest our health
This video described my first options as alternatives. I believe people preferred using Teflon, copper, aluminum foil, ceramic coating, etc. because they're cheaper than the presented alternatives. I guess the meaning of alternative has changed..
They may initially cost less, but if you have to keep replacing them over your lifetime, they will cost more in the long run. Also, people aren't taking the costs of medical care into their calculations. Granted, some of these hazards weren't known about at the time, but many of these have been widely known for the last 50-70 years, at least to some degree.
As to the expense, people can save for these things. My uncle sold stainless steel cookware, and all 4 of his daughters had jobs after school and after they graduated. They put aside money so that by the time they married, they had a complete set of stainless steel cookware already paid for. This is also a common practice still in the Amish and Mennonite communities.
The whole point of Teflon pans is they are easier to clean. That's it.
Clay cookware and Real Cast Irons , a must for a healthy body , they're non - toxic. 💓👍....
How is this cookware even allowed on the market?
Probably because it isn't as bad as you may think it is.
I thought of same question. Bad is bad and these shouldn’t have been on the market at all. Money 💵 over human health. That’s greed and wickedness!
Then why is drugs on sale?🔥🔥🔥💥💥
Not in the market though
Its in the illegal market
Because they're actually pretty safe, it takes incredibly poor quality for teflon to actually release any chemicals in an amount that has any potential to be harmful. Aluminium is a heavy metal, it doesn't just evaporate and go into your food, it melts at 660 degrees Celsius, aluminium foil is cold-hardened and doesn't have any particulates on it. This entire video is a fear-mongering piece whose "facts" are likely based on discontinued 3rd-world products that have been found to not comply with regulations and do not reflect anything that you can actually buy at a grocery or convenience store.
MyLilPeanut Money: Companies don't care about the health of the consumer rather than his\her money. Also, safer metals use for cookware is very expensive and hard to find (like ceramic)
I like how till 1:10 they talk about teflon frying pans but yet they show what appears to be a cast Iron pan as an example
Why didn't you mention carbon steel cookware? it is safe, conducts heat well is lightweight and is easy to clean especially when it is seasoned properly. It is as safe as cast iron and it is usually cheaper.
My dad was a doctor. He taught me about teflon and aluminium back in the 1970s. We only use stainless, glass and cast iron. I see no need for ceramic as it has basically the same function as glass.
A great alternative to aluminum foil that isn't mentioned. I live in Europe and it's sold at every grocery store in rolls or easy to use precut sheets.
What is a great alternative to aluminum foil that isn't mentioned?
Yeah, what's the alternative?
Muslin cloth is used in india
ugh ......... in india also the street is used as a toilet.
After watching dark waters, i became more conscious about my cookware! Im scared to use what im using now! My goodness! Now .. Im looking for a really safe cookware
Saladmaster cookware is the best recommended brand
I use an induction stove top it eliminates any aluminum pans. Cast iron however works like a champ on it.
Excellent Video Much Love from The UK. I've always Cooked With Aluminium And Ceramic Coated Frying Pans, Sauce Pans and Woks. I Always Make sure it's free from PTFE, PFOA etc and has never been a problem for me.
The thing is ceramic is actually a product that typically contains aluminum. The better option is corning ware, which is actually a type of glass.
Jason Rowlette I have the corning glass cookware. It's almost an amber colour. I love it.
i had glass cookware, everything stuck to it, i swear if i boiled water, it would stick, so i use cast iron everything, gotta keep my pencil thick arms strong
Left out carbon steel as a safe alternative. I recently bought a carbon steel frying pan and love it. It seasons just like cast iron and is lighter. Because of the weight it is easier on the arthritic wrists. (Thereby saving them for paddling.)
Arfonfree cost?
Pxndx Lunx anywhere from $20 to $200 depending on brand.
Aren't carbons bad for us
No. Your body is 18% carbon. Carbon is part of all the food you eat. Besides that, the carbon in carbon steel is trapped in the matrix of iron and does not escape in any significant amount.
thank you!!!
Instead of showing animations of teflon pans deteriorating, you should be showing REAL teflon pans deteriorating, so that your viewers would know how to tell in REAL LIFE when their pan becomes toxic.
GI D Excellent point!
You can do that when you make your own video
Yes!! I dont think people cooks until the pan reaches 570 F/300 C. So i must say that this video is quite misleading
Teflon pans are toxic from the start. Just don’t buy or use them.
@@TheDreamfield They are not, they are completely safe for the user, the harmful chemicals are involved in the production of teflon and can be dangerous for the people in the factories making the non stick pans.
Best cookware is clay earthen pots as it retains 100 percent nutrients of the food while cooking.
where can you by that though?
Hoon fit tuber source of your knowledge same line
@@wordswordswords8203 i don't know where are you from
But in INDIA it is so easy to find
@@Karan.Shukla United States. Can't find it here.
@@wordswordswords8203 🙇
Simplicity typically seems to be the answer these days 🤷🏼♀️👍🏼
My fav is clay cookwear .. earthy clay .. from ancient india .. thank God it has come back ..
Just be sure your clay cookware is food safe and is not radio active. Yes, most clay contains radio active minerals. Remember that dinnerware call Fiesta?Remember when some of it was taken off the market? If your clay cookware is not marketed food safe please don't use it. And even if it is a Geiger Counter may help you check it even if it is marked "food safe." Remember that counterfeit cookware also exists.
JD W t
sumdyude u shud wash them properly and soak in water for 24 hours before using
Where do they it from?
I love to make great Gulaš soup in them on open fire
572 F is 300 Celcius
Who is frying food at 300 degrees???
You just gave me hope! Thought I was dying soon from all the diseases mentioned...... M yet to cook at 300degrees lol.
Teflon cookware is completely safe for normal cooking. Don't just simply believe everything on youtube
Frying temps are usually at 350°F already. Boiling point, 212°F. Think about how close that temperature is to baking...425-450.
fear mongering
No one, oils will release toxic fumes at that temperature
THANK YOU FOR SHARING!
My Grandmother & elders in my family are STRONG and healthy and they grew up cooking with CAST IRON.....I'm going BACK to what I grew up using. I'm BETTER OFF!
the paranoia is real after this
DonYelle and Diana paranoia was already real before this 😂 I'm safe!
DonYelle and Diana agreed
DonYelle and Diana my paranoia is generated by the Bright Side having any commercial interest in their comments.
DonYelle and Diana it seems pretty simple to avoid. Rely on the basic materials and you'll be fine ( stainless steel, 100% ceramic, and caste iron)
Now which caste do you choose? High? Low? Middle? Any Indian folks out there to shed some light on this?
Who is here after watching Dark Waters Movie ?
yeh man, crazzy stuff we just witnessed. Only ones who we can trust is our selves, no govermnet no company is there for us to help or make our lives better in any way.
@@henrybelts3414 yes in terms of money matters,they dont care....as long they paid taxes its legal.
Thegoal of the compny is to achieve their sales,so they dont care.
i'm
i am
Yep just realised my frying pan is teflon
I have a stainless steel waffle maker, my skillets are all cast iron, and my bread pans are all glass.
My shirts are cotton.
Congratulations you mentioned 95% of the cookware we've been using for decades without any illnesses.
Stop being a megalomaniac, since when you beacame the sole standard of humanity?
@Wes sounds like you've been eating out of a lead pan.
I’m willing to bet $5 that u are no where near in perfect health