Ceramic-coated and enamel-coated bakeware get damaged if you use the wrong utensil or scrub too hard. I had a feeling when silicone was introduced to the cooking world that it would eventually be revealed that it's not safe. I remember looking at an oven liner and the warning label said not to use it over 350, that it had been shown to be toxic to birds. Vintage CorningWare and unglazed, seasoned Pampered Chef stones are my go-to for most applications. You don't have to worry about scratches and leaching chemicals into your food. You don't need little fluffy cushions between each piece to keep from scratching. CorningWare is non-porous and can be frozen, microwaved, used in the air fryer, broiler, oven, or directly on the stovetop even though it's technically bakeware. It's safe up to 900 degrees Fahrenheit. It is also dishwasher safe. It withstands the thermal shock and can go straight from the freezer to the oven. Truly the best bakeware ever made. I have a glass cooktop so I don't use a cast iron pan, but I have a CorningWare broiler tray that fits on 2 burners perfectly to ask as a griddle or fry pan. You should do a "how to season a cast iron pan" video! It may not be social media picture perfect, but buy some old unglazed Pampered Chef stoneware, FiestaWare, Fire King, Anchor Hocking, Corelle, or CorningWare from a thrift store and it will last a lifetime with a little TLC. Plus, you'll be keeping stuff out of the landfill. My grandmothers used this stuff their whole lives, passed it on to my mother and then on to me. If I ever buy "new" bakeware/cookware it would be one of these old vintage pieces. Goodwill's auction site is a great place to find all of this. They have sorters at the stores that send the best stuff to the auction site.
I linked a couple of the choices below the video. I don't really have any specific brand, but I do love Revere ware because of the copper bottoms and the plastic handles that keep your hands from being burned! Otherwise, just make sure they have really nice thick bottoms so your food doesn't burn
@@morningstarhomestead my favorite is Castaway. Made in South Carolina. No rivets--all one piece of steel. 3mm thick, which is about the thickest I have seen. Darto from Argentina is another good one. Also no rivets.
Thank you so much for this important information! I recently bought a _Gotham Steel_ "ceramic coated" frying pan, but now I've just noticed it's on the list of which frying pans to avoid on one of your links! ☠ As someone with a kidney issue, I'm a bit anxious about buying an uncoated cast iron pan, such as the one from _Lodge_ , as studies have shown *a significant increase of iron* in the blood of participants using this exact cookware (seasoned) compared to those who didn't, and excess iron can damage the kidneys and liver over short time period. What's your knowledge in this regard, please? As for glass, I replaced my silicone loaf pan for a _Pyrex_ one last week, and I'm just trying to figure out how to prevent my scrambled eggs from sticking to the bottom of my new stainless steel frying pan, which is the IKEA _Sensuell_ one. I've shared your video on Facebook.
I'm sorry that you spent money on a frying pan and then discovered it's not as non-toxic as advertised! Believe me, I have done the same thing. I can understand being concerned about iron toxicity, especially if you have kidney issues. I have read that The iron toxicity is very minimal, only 5 mg of iron per cup of food, but the only way to be sure would be to use the cast iron and then test your iron levels after maybe a month or two of using it. From my research, the best way to avoid any type of iron toxicity is to not cook acidic foods like tomato sauce in the cast iron, or if you do, to not keep them in there for more than 10 to 15 minutes at a time. Also, the iron that is released becomes less and less with each use from my understanding. I cook in cast iron two to three times daily and have been tested and have never had issues with excess iron, but that might be something you want to do if you have kidney issues. Another thing that might be helpful is to make sure that you are eating high amounts of vitamin C, rich food and even supplements. Vitamin C helps you utilize iron, so perhaps having adequate levels would help with any type of buildup or toxicity. It is definitely more challenging to cook eggs in stainless steel, but the rules are the same as with cast iron. Make sure the stainless steel is good and hot and add enough of a good oil. In my experience, coconut oil never works! I am not an expert, but I hope that what I have learned will be helpful to you in your search for non-toxic cookware! Thank you so much for sharing my video. I really appreciate your comment
There are some videos out there that show how to add a bit of water to a stainless steel pan that will make it non-stick. Definitely something I'm going to try!
Honestly, as far as I know all of the enamel cast iron wear does have some inherent risks because of the enameling process. I guess you just have to decide what you are comfortable with. Always look for companies that do third party testing. That is a really good sign
Iron is very toxic, esp. for children, so never cook acidic foods in cast iron. As to tempered glass and pyroceramic cookware: what's important is not whether potentially toxic substances are used in their manufacture and thus contained within the product but whether those substances can leach into food. I use them without hesitation. I do not use glazed pottery for cooking/baking/hot drinks, etc. I do not store alcohol (port, sherry) in leaded glass decanters.
Thank you for your informative comment! I can definitely understand why people are concerned about iron being toxic, but I have to say that after talking to a lot of other people who have done testing,and having done testing on myself, cooking in cast iron has never caused anyone I know to have issues with iron toxicity. I definitely wouldn't use it too much though if I had problems with that.
@@morningstarhomestead I'm sure the number of people whom you "know" is a sufficiently large and tested population to be statistically significant. I'm sure you are aware that the heterozygous state for hemochromatosis alone is up to 7% of individuals. Iron is toxic. It can be very toxic to children. Cooking or storing acidic foods in iron vessels should be avoided.
I have not found any studies that have worried me sufficiently to remove cast iron from my diet. After all, people used it as their only cooking utensils for hundreds of years and we did not see an epidemic of iron overload in the last couple of centuries. Like I did suggest in the video though, it is good to switch things up to prevent any kind of imbalance
Actually, weight with cast iron is not always a determiner of quality. Many old, 100+ year-old models such as Griswold and Wapak are lighter in weight and last generations. My oldest cast iron is a Wapak, 100+ years old, lighter in weight, and shiny like a mirror and smooth seasoning inside. It will last another 100 years. Lodge is an American -made line and heavier but very good. Some cheaply-made cast iron are much heavier, and not good quality cooking surfaces.
Wow! I did not know that. You seem to know quite a bit about cast iron! I had always been told that heavier is better, but it probably has a lot more to do with how it was cast. Thank you so much for the valuable information!
@ this is one of the blog posts I’ve looked at trying to find an affordable and easy set of cookware. But the few I’ve read I see them praising them for the third party testing thing. But please let me know if I’m missing something. This is so overwhelming 😵💫😵💫
Yes it is! This is the post that I am referring to about heavy toxins in Caraway tamararubin.com/2021/08/caraway-cookware-without-the-chemicals-tested-positive-for-20-metals-including-lead-mercury-cobalt-antimony-when-tested-with-xrf-technology/
What has been your best second hand non toxic cookware find?
I also like stoneware, but have never looked into them.
I went into my thrift and a whole bunch of brand new boxed cast iron frying pans had been donated I bought 2 for $7
@@m.a1160 oh my gosh!!!! I wish I would come across a deal like that 🥹
Ceramic-coated and enamel-coated bakeware get damaged if you use the wrong utensil or scrub too hard. I had a feeling when silicone was introduced to the cooking world that it would eventually be revealed that it's not safe. I remember looking at an oven liner and the warning label said not to use it over 350, that it had been shown to be toxic to birds.
Vintage CorningWare and unglazed, seasoned Pampered Chef stones are my go-to for most applications. You don't have to worry about scratches and leaching chemicals into your food. You don't need little fluffy cushions between each piece to keep from scratching. CorningWare is non-porous and can be frozen, microwaved, used in the air fryer, broiler, oven, or directly on the stovetop even though it's technically bakeware. It's safe up to 900 degrees Fahrenheit. It is also dishwasher safe. It withstands the thermal shock and can go straight from the freezer to the oven. Truly the best bakeware ever made.
I have a glass cooktop so I don't use a cast iron pan, but I have a CorningWare broiler tray that fits on 2 burners perfectly to ask as a griddle or fry pan. You should do a "how to season a cast iron pan" video!
It may not be social media picture perfect, but buy some old unglazed Pampered Chef stoneware, FiestaWare, Fire King, Anchor Hocking, Corelle, or CorningWare from a thrift store and it will last a lifetime with a little TLC. Plus, you'll be keeping stuff out of the landfill. My grandmothers used this stuff their whole lives, passed it on to my mother and then on to me. If I ever buy "new" bakeware/cookware it would be one of these old vintage pieces. Goodwill's auction site is a great place to find all of this. They have sorters at the stores that send the best stuff to the auction site.
I agree 100%! I always look around for used things before buying anything new. They are almost always made better.
Thank you! You always share informative and useful advice! I appreciate this!
You are so welcome! I really enjoy sharing it!
oh boy, may need to dig through the cabinets later. Thank you.
I'm glad you learned something 😁
Thank you for this fantastic video, you’ve researched quite a lot! It’s a pity how much toxic stuff we have in our kitchens!
You are so welcome!
Very informative. Thanks for this info :)
Your welcome!
You're so welcome!
You can season bare aluminum cookware just like cast iron. Great for eggs.
Oh that's interesting! I just don't know if the aluminum would still seep through
Very informative. Thanks!!
Glad it was helpful!
What are the best pots to use on electric stove?
I have a gas stove now, but when I had electric, both stainless steel and cast iron did really well on it!
Which one was good for acidic foods like spaghetti sauce?
Stainless steel is what I use. It's less likely to Leach than cast iron. I hope that helps
Any options for people who can’t lift heavy pans? :/
I would suggest stainless steel!
Which brands for stainless Steele did you rec?
I linked a couple of the choices below the video. I don't really have any specific brand, but I do love Revere ware because of the copper bottoms and the plastic handles that keep your hands from being burned! Otherwise, just make sure they have really nice thick bottoms so your food doesn't burn
I love carbon steel pans as well as cast iron.
I've never owned any carbon steel! I'm always on the lookout though
@@morningstarhomestead my favorite is Castaway. Made in South Carolina. No rivets--all one piece of steel. 3mm thick, which is about the thickest I have seen. Darto from Argentina is another good one. Also no rivets.
Thank you! I will definitely check them out
Thank you so much for this important information! I recently bought a _Gotham Steel_ "ceramic coated" frying pan, but now I've just noticed it's on the list of which frying pans to avoid on one of your links! ☠ As someone with a kidney issue, I'm a bit anxious about buying an uncoated cast iron pan, such as the one from _Lodge_ , as studies have shown *a significant increase of iron* in the blood of participants using this exact cookware (seasoned) compared to those who didn't, and excess iron can damage the kidneys and liver over short time period. What's your knowledge in this regard, please? As for glass, I replaced my silicone loaf pan for a _Pyrex_ one last week, and I'm just trying to figure out how to prevent my scrambled eggs from sticking to the bottom of my new stainless steel frying pan, which is the IKEA _Sensuell_ one. I've shared your video on Facebook.
I'm sorry that you spent money on a frying pan and then discovered it's not as non-toxic as advertised! Believe me, I have done the same thing. I can understand being concerned about iron toxicity, especially if you have kidney issues. I have read that The iron toxicity is very minimal, only 5 mg of iron per cup of food, but the only way to be sure would be to use the cast iron and then test your iron levels after maybe a month or two of using it. From my research, the best way to avoid any type of iron toxicity is to not cook acidic foods like tomato sauce in the cast iron, or if you do, to not keep them in there for more than 10 to 15 minutes at a time. Also, the iron that is released becomes less and less with each use from my understanding. I cook in cast iron two to three times daily and have been tested and have never had issues with excess iron, but that might be something you want to do if you have kidney issues. Another thing that might be helpful is to make sure that you are eating high amounts of vitamin C, rich food and even supplements. Vitamin C helps you utilize iron, so perhaps having adequate levels would help with any type of buildup or toxicity. It is definitely more challenging to cook eggs in stainless steel, but the rules are the same as with cast iron. Make sure the stainless steel is good and hot and add enough of a good oil. In my experience, coconut oil never works! I am not an expert, but I hope that what I have learned will be helpful to you in your search for non-toxic cookware! Thank you so much for sharing my video. I really appreciate your comment
There are some videos out there that show how to add a bit of water to a stainless steel pan that will make it non-stick. Definitely something I'm going to try!
Love this! Needed this info!
I'm so glad it was helpful! ❤
Finally good info on healthier cooking are options. I’ve been doing research in this for weeks now. Thank you 🙏so much 😊
I'm so glad it was helpful. I did a lot of research as well 😉
Wait, no Le Creuset? 🥺🥺 I wrongly assumed that if the item wasn't Teflon coated it was safe. Thank you for the information! 😃
I know! Le Creuset is such a staple and I even owned a couple pieces. It tested really high for lead and cadmium and some other nasty stuff. 😢
@@morningstarhomesteadthank you so much. What other brand s should we avoid?
Honestly, as far as I know all of the enamel cast iron wear does have some inherent risks because of the enameling process. I guess you just have to decide what you are comfortable with. Always look for companies that do third party testing. That is a really good sign
Lead isn't nearly as bad as people have been told. Just a friendly FYI
Love cast iron! I've been using cast iron for the last year. I have never seen it in any thrift store around me sadly.
Same. It really has gotten so popular which is good for everyone else, but I miss being able to find an awesome deals.
I thought Revere Ware is aluminum because it is lightweight.
Oh no! It's definitely stainless steel 🙂en.m.wikipedia.org/wiki/Revere_Ware
Love cast iron now that I have learned how to use it properly!!
Definitely my favorite!
I need lessons for using and caring for properly!
Iron is very toxic, esp. for children, so never cook acidic foods in cast iron. As to tempered glass and pyroceramic cookware: what's important is not whether potentially toxic substances are used in their manufacture and thus contained within the product but whether those substances can leach into food. I use them without hesitation. I do not use glazed pottery for cooking/baking/hot drinks, etc. I do not store alcohol (port, sherry) in leaded glass decanters.
Thank you for your informative comment! I can definitely understand why people are concerned about iron being toxic, but I have to say that after talking to a lot of other people who have done testing,and having done testing on myself, cooking in cast iron has never caused anyone I know to have issues with iron toxicity. I definitely wouldn't use it too much though if I had problems with that.
@@morningstarhomestead I'm sure the number of people whom you "know" is a sufficiently large and tested population to be statistically significant. I'm sure you are aware that the heterozygous state for hemochromatosis alone is up to 7% of individuals. Iron is toxic. It can be very toxic to children. Cooking or storing acidic foods in iron vessels should be avoided.
I have not found any studies that have worried me sufficiently to remove cast iron from my diet. After all, people used it as their only cooking utensils for hundreds of years and we did not see an epidemic of iron overload in the last couple of centuries. Like I did suggest in the video though, it is good to switch things up to prevent any kind of imbalance
Actually, weight with cast iron is not always a determiner of quality. Many old, 100+ year-old models such as Griswold and Wapak are lighter in weight and last generations. My oldest cast iron is a Wapak, 100+ years old, lighter in weight, and shiny like a mirror and smooth seasoning inside. It will last another 100 years. Lodge is an American -made line and heavier but very good. Some cheaply-made cast iron are much heavier, and not good quality cooking surfaces.
Wow! I did not know that. You seem to know quite a bit about cast iron! I had always been told that heavier is better, but it probably has a lot more to do with how it was cast. Thank you so much for the valuable information!
Caraway is tested by third party and it shows that does not leak or contain any heavy metals?? Did I read that wrong?!
The last time I checked, Caraway is NOT tested by third party and does contain toxins
@ this is one of the blog posts I’ve looked at trying to find an affordable and easy set of cookware. But the few I’ve read I see them praising them for the third party testing thing. But please let me know if I’m missing something. This is so overwhelming 😵💫😵💫
Yes it is! This is the post that I am referring to about heavy toxins in Caraway tamararubin.com/2021/08/caraway-cookware-without-the-chemicals-tested-positive-for-20-metals-including-lead-mercury-cobalt-antimony-when-tested-with-xrf-technology/
Wow. Thanks for this.
You bet!
You cannot use cast iron cookwares on glass cooktops
Good point! I've never had a glass cooktop so I never thought of that.
I can. I do.
Cast iron is being sold with forever chemical coating.
😒
Do you have some articles you can share about this?
haha the second she said FDA approved then all went to trash!
Ha ha! Too true 😂