I've spent years going through phases on cookware. Did the non-stick and ditched it because of the health issues. Did cast iron and ditched most of it because of the limitations on what you can cook, the weight, the problem with cleaning it and the babying it needed. Did carbon steel and ditched it for the same reasons I ditched most of my cast iron cookware - heavy and limited. Tried ceramic - okay but you had to pamper the ceramic coating. Tried cast aluminum and ditched it because it would turn black on the inside from use and I got tired of scouring the black stuff off. I now use stainless steel - vintage Revere Ware for the most part - and I am very happy with it. I keep one non-stick pan for eggs and other sticky foods, everything else I use stainless. Can't find a downside to stainless. If you can wreck stainless you shouldn't be allowed in a kitchen because you are a danger to yourself and those around you.
Stainless steel are actually non stick if you learn how to use them, and you don't necessarily need to use a lot of oil how some people think. You just gotta let it heat up to the right temp before you add oil, then heat up the oil for a few seconds and you can make eggs without sticking. You can research the mercury method to learn how to use stainless steel properly. Love using them!! I also love cast iron!
Bobby, since I started following you, I'm happy to announce my blood glucose numbers are normal for the first time this morning, since being diagnosed with T2D a year ago! THANK YOU! I recommend you to anyone who'll listen! Bless your heart!
Hey! My husband cooks scrambled eggs in his 10" Lodge pan all the time. In order to clean and season it, while the pan is STILL HOT scrape off the remains with a lodge scraper (we use plastic, which may change because they need replaced every so often) wipe off with a paper towel, add quarter/half dollar sized pour of olive or avocado oil and spread with a paper towel. Just enough oil to leave an even sheen. This leaves your pan clean and glistening!
Cast Iron is the best and sounds like you are doing the cleaning and seasoning correct. My pans are seasoned and are just as good as non stick and my food tastes so much better
Bobby, I live a Keto lifestyle, I only cook with organic coconut oil which is really healthy for you. Therefore, I think I will only use the stainless steal pan that I have that my Aunt gave me in the 80's. It is a really good, well made pan. I am throwing out all my others pans and will buy new stainless steal pans. Thanks for the video!👍😊
low end bargain basement pans made in china for $1. you pay $15 and think you got a great deal. go with, ninja foodi neverstick. made in china, hard anodized, Teflon was cool 30 years ago. but for $50 for a 12" skillet is as good as it gets for the money. these are fairly heavy an won't warp like the feather pans your buying. the light Teflon or ceramic pots and pans are a joke...... bobby is a joke pushing this crap.
I've been researching this topic for a while now because I'm due for a new 12 inch pan. Never used stainless steel because of the sticking issue. Then, a few days ago, I saw a video on how we can season stainless steel pans by coating the inside and sides with a good, high heat oil, (like avocado oil) put it on the heat until it begins to smoke. Turn the heat off. When the pan cools, wipe any excess oil from the pan with a paper towel and repeat the process as many times as you can. This will make stainless steel non-sick. I'll le you know if it works. I'm ordering my SS pan from the company called: Made In.
I use stainless, season it like she described. Don't wash the inside with water just whipe it out, it's not ever 100% nonstick but is a lot better than Teflon.
My husband and I are asking for some new pots and pans for Christmas and I knew you would have a video on the subject. I am so grateful for the things you teach!
Been watching your videos for about a year & learned a lot. For the first time I have to criticize your use of enameled pans. If there is the slightest possibility of contamination from the pan I don't want it & don't understand why anyone would. As time goes by those pots & pans deteriorate & when it is visible to the naked eye it has already started. No thanks! Plus if u scratch it, which is inevitable, it becomes toxic. 100% ceramic; not so good for cooktop, but excellent in the oven. Cast iron, Steele, stainless & ceramic. Nothing else. Cleaning cast iron; I was told 50 yrs. ago to let pan cool & wipe with cheese cloth & COLD water. Hot water washes away grease in pores. The thinking could have changed on this, so let me know what u think. Great videos buddy, keep 'em comin'!
I'm really glad that you won't risk the Teflon nobody should. I have used the All-Clad for making fried eggs and omelettes for years. The trick is seasoning the pan with a shmear of lard and heating up the pan SLOWLY until it starts to smoke and quickly removing it from heat and repeating this about 3 times
To clean a cast iron skillet, I run the kitchen faucet on HOT, when the water is the hottest, stick the cast iron pan with hot water and using a WOODEN FLAT EDGE utensil, scrape the pan surface until clean. The hot water opens the porous surface and it releases the stuck on food.✔✔ Important, RE-SEASON after every use. I just coat it with avocado oil before storing it. I've used my cast iron for many years and I'm never disappointed with it's performance. PS: I really like your channel.
I use stainless steel for boiling water, enamelled cast iron for sauces and cast iron for frying. I bought my cast iron for $10 each from a thrift store. They are great for eggs as long as you use enough oil and the right amount of heat.
I very much enjoy using cast iron.... and I was considered to have a cast iron stomach in my youth... however, I would take great caution using cast iron because I absorbed too much iron and it took many years to get past the iron toxicity. Stainless steel is all I use now.... but be careful of what stainless you buy..., not all stainless is equal... might not happen to everyone, perhaps I am more sensitive. Various pans to use! Great video! Thanks!
Yes, please. I would like to see the carbon steel experiment. Let Art help! Is it just me, or are a lot of people thinking about improving their cooking skills. I have that Lodge skillet, but also, a cast iron skillet that I've had for forty years. It was old when my mother (RIP, Mother) gave it to me. You're right, I don't scramble eggs in cast iron. The old one I use now only for corn bread. Magnifique!
My hubby was a firefighter. We borrowed the infrared thermometer from the station once and measured the stove. On low, it was a little over 100 degrees. On high, it was nearly 1000 degrees F. I think the cutoff was 4 setting for 500 degrees F
We love our lodge cast iron pans and use them the most. Lodge makes plastic scrapers too for getting off sticky bits. Regular use and occasional re-seasoning make them better. Never soap. Water soaking in the pan works, then scrape, dump, heat it to evaporate water, dry and rub with a bit of olive or avocado oil.
@@StephanieJoRountree I only season in the oven if I've got 3 or more of them to do. It's easier, better and much faster to season them on the stovetop. Rub a shop towel or coffee filter inside and outside the pan with either olive or avocado oil, then use a dry piece of shop towel or coffee filter to wipe off as much oil as possible. Turn the pan upside down over the burner and leave it on medium or medium low heat for about 3 minutes. Done. If you really want to break in a new pan or get rid of fish smell, scrub it with the cut side of a potato and some salt, wipe it out with white vinegar before doing the oil seasoning. To get a lot of seasoning on it at once, add a carbon layer. Fry a potato or green onions in oil to cover on medium until inedible, throw out the potatoes and the oil, wipe out the pan, and set it upside down over the burner for the requisite 3 minute cure. This all sounds like a lot, but it is a lot less work than scrubbing conventional cookware, food is totally nonstick, cooks faster and tastes 1000% better.
@@StephanieJoRountree That is only true if they had been taken care of. I took over pans that were close to 70 years old, but weren't used in 10 years. I had to sand them to get all the rust off and strip all the seasoning. They did build up a new seasoning quickly though.
My grandma never washed the iron pans and she was right . Clean them with a cotton cloth and they are always ok , then coat the inside of the pan with a bit ( few drops 💧) of olive oil and again use the cotton cloth to spread the olive oil all around . and the food does not get stuck . The food get stuck when the pans are washed . The old generations knew better than us :)
Here's the best method for cleaning a cast iron pan. What's needed: a good oven mitt/glove and a long handle scrubbing brush of natural very stiff bristles. After whatever is cooking is done, remove the food to a plate, serving dish, etc. and immediately grab the pan with the mitt and take it to the sink. Turn on the hot water and with the stiff brush start attacking the pan surface. The heat already stored in the cast iron with the running water and brush will clean the pan quickly and easily. Empty any water in the pan. No need to towel dry and since the stovetop is already still hot, transfer the pan to the burner that was cooking and any water drops left in the pan will evaporate. It will dry properly and not rust. Now it's ready to use again!
@@lihsuehcheng Yes, great question. If you find the pan sticky - not releasing food easily, do add a teaspoon to a tablespoon (depending on pan diameter) of avacado oil, heat the pan till it begins smoking, turn off burner and wipe it carefully and it's ready to go!
I started cast iron since 2017. Keep buying one each year till now. I tell ya they are amazing. All of my cast iron pans from lodge are non stick. I can cook everything there including eggs.... they are not stick for me at all... but it take need to maintenance it which is so easy for me.
Bobby, the secret to the cast iron pans being non stick for eggs is to have one skillet just for eggs. As soon as you use it for something else, eggs will stick, that trick was passed down from my family. 😉
I use mine for eggs and other things, easily the best ever. Treat and clean it well and it stays smooth as glass. The only thing I do not cook is acidic food.
That's likely because you use lower heat when cooking eggs, and higher heat when doing something like searing a steak. Using high heat, under some conditions, can burn the seasoning off the cast iron pan, making that area stick once more. If you let the pan preheat for 5 mins on medium heat and use a good amount of oil/butter you can cook anything and maintain the non-stick for eggs.
Stainless steel can be non-stick if you use it right, but you need a high-quality one to justify the time and effort to make it so. Alternatively, cast iron has no issue becoming non-stick if you treat it right, and having a smaller one for eggs has been an ideal long-term choice.
Thanks so much for posting this info, Bobby. I’ve been very aware of the dangerous fumes that can come from teflon pans, as we foster several parrots from a rescue organization. Teflon is clearly dangerous, as the toxic fumes from an overheated pan could kill our birds just minutes, as it has done to many treasured birdie buddies! SO, if those fumes can quickly kill a bird, it’s clearly dangerous is it for our kids, other kinds of pets, and ourselves! 😳 This also applies to cookie sheets, and other teflon baking pans. I got rid of ALL the teflon items in my kitchen years ago, and stick to stainless steel, cast iron, and glass Pyrex baking dishes. Again, thanks for covering this important subject, as well as so many other healthy-eating videos!🎉
I really appreciate what you do to educate ppl. I don’t always agree with some of your statements, but still appreciate you. The info you are giving about it being ok to use nonstick if it is not scratched is not accurate according to research. The toxic chemicals are released just by heating it. I know it’s not possible to know everything (I certainly don’t) but being allergic to chemicals, I have learned more than I care to about the toxic world we live in. Just don’t want ppl to be misinformed. Accept this with no judgement please.
Soap is no problem for cast iron in my experience. I always use soap and the bristle side of a sponge... also if it's too bad, boil it for a few minutes with soap or baking soda. The thing is, when you are going to use the pan, get it piping hot first, then add some oil and spread it around, discard if it was too much, lower the temperature and add a new splash of oil in which you'll cook. Works for all kinds of pans, aluminium, cast iron, carbon steel... whatever. Also for eggs, nothing works better than butter. You'll have mixed results trying to cook an egg in sunflower, olive, walnut or any other oil. It works sometimes, but not always. In my experiments it works better for the second batch, the first always sticks.. .or gets overdone before I'm able to flip it over. :) Could be just me though.
You are right in general butter is preferred for eggs the other oil layers will be pushed away when you place egg in pan while butter layer will stay between egg and pan surface.
1- Stainless steel pans and pots are the best I've been using mine for more than 12 years and they still look brand new! I don't worry about the nonstickability because I'm skilled with using steel pots and pans and there are MANY ways to prevent food from sticking. I never used nonstick pots and pans in my life, because the food just tastes much better in steel than nonstick, I don't like the flavor of food in nonstick cookware (some of my friends use nonstick cookware). Ceramic coated iron cookware such as Le Creuset (France) or Brandani (Italy) are cute though, but not as good and light as steel.
I am 73 years old and cannot really handle a cast iron pan anymore. I really like the Misen brand of non stick for things that can be cooked over medium heat. But my favorite is their stainless steel skillets. They fit in your hand really well and are a very nice weight. I seasoned mine with lard (watch youtube videos on how to) and it is pretty much non stick. It is my favorite brand, hands down. I do not like the All Clad as it is too heavy for me and the handle does not feel as nice in my hand as the Misen. I also tried the blue carbon by Madein and it was too heavy for me plus the handle is not comfortable so I gave it to my son. Try the Misen brand! I swear I am not affiliated with them in any way, but I love this brand.
Very true, depressing stuff. We're still being affected all around the country! All of our water is contaminated with PFAs now. They won't even mention it in the media, but it's much worse than the corona virus.
Agree, I have a De Buyer and yes, it's a bit of work to get it up and running but it's like Le Creuset in that it will last you a lifetime if cared for!
For your cast iron pan, take a circular sander and knock down all of that rough stubble so that it's smooth. Then season with avocado oil in the oven at 550F. You will be able to cook eggs no problem. The carbon steel one works great too with no sanding required.
Did this as well and in a week my cast iron became non-stick. No type of eggs cooking sticks now. Clean-up is basucally only warm water and sponge. I do a stovetop seasoning from time to time as well. Love it, but i use grapeseed oil
Thank you for this video. I learned a lot. However, I would like to add that out of all the research I have done, the best non-toxic option is a 100% ceramic pan. I found that stainless steel (other than the 10/0) has nickel in the alloy to prevent the stainless steel from tarnishing. However, the nickel can leach into food and a lot of people are sensitive to nickel and some have severe allergy to it. Sensitivity would cause mild reactions after ingesting it over time. Also, the ceramic coated pans are not fool proof since some use some sort of coating over it and overtime (like you said) may chip off which exposes other metals that may leach into your food. Overall, thank you for this video.
@@xPPAx yes I've been researching about this and it seems everything is toxic like @Paul Seager commented. At this point it's just which is less toxic lol
@@67385twilight that’s the point of life is to figure it out. Everything is extremely difficult in reality. The ones who truly succeed are the ones who really think the most. If you want to be healthy organized and stuff like that you really need to work at a 24 seven which nobody does, and why they remain average.
My Mom always cooked in cast iron and here's what she'd do to reduce and sometimes eliminate eggs sticking to the cast iron. She kept a crock of old bacon grease in the cabinet above her stove. From this crock, she'd put a spoonful, more or less depending upon the pan size and how many eggs she was cooking, into the cast iron pan. Then she'd heat the pan until it was hot enough to turn eggs white and she'd make sure there was enough bacon grease to coat the pan bottom. But before she put eggs into the pan, she'd add a pinch or two of flour into the grease and move it around with a spatula making sure the flour was spread across the pan bottom and mixed in with the grease. I haven't cooked eggs in cast iron for years so I may be a little off in the amount of flour or grease, but you want a film of floury grease across the pan bottom. It occurs to me that Mom cooked sunny side up eggs, so I'm unsure if you'd have to have an in pan reserve for cooking your eggs over. If you had to cook a bunch of eggs, in shifts in the pan, you have to replenish the grease and flour.
Your Matfer carbon steel pan weighs in at somewhat less than many of its carbon steel competitors. Once you do your initial seasoning, it should maintain about like cast iron. The difference is that most cast iron comes pre-seasoned and most carbon steel doesn't, thus the extra work in the beginning. If you were to strip and restore a cast iron pan, you'd also be doing some extra work in order to jump-start the seasoning. That's often desirable when you grab a great antique.
Got the mafter carbon steel 14" with your link. Followed instructions to season. Cooked potato home fries right after that(raw potato) and they were amazing and no stick. Then I did an egg over easy. Amazing. It slid around in pan effortlessly! Better then nonstick! I am trained in culinary arts with degree and also worked in the business for ten years. Wish I got a carbon steel pan earlier then wasting my time with non stick pans that eventually go.
Sprinkle cast iron with baking soda and make a paste to scrub it or let it soak before scrubbing. Works well and helps with any odors absorbed in the pan.
I have a carbon steel pan, from Buyer...it is a short learning curve , but well worth it. iT BECOMES EASY and even a little fun taking care of it.So YES DO SOM WORK ON THE Carbon steel you will love it !
I have a Misen carbon steel pan that is wonderful, non-stick after seasoning. The process was much simpler than you described. Light and a delight to use at high heat.
Hey Bobby, have you tried the brand ScanPan? They are ceramic pans with an aluminum core. Oven safe to 500 degrees. They are made in Denmark and the company is family owned (which usually means better quality control). I love mine. I have owned mine for over 6 years and they still perform great. Also any nonstick still needs at least a trace of fat for optimal performance. And, you should never cook on high heat with any pan! Love talking kitchen...I worked many years for Williams-Sonoma & Sur La Table. Love y’all 😘😘
Yes - all of this! ScanPan is the very best! Just make sure you use high smoke point oils (not olive oil!) and never use non-stock sprays (clog the pores of the cooking surface).
I seasoned my de Buyer large and small pans with oil but without potatoes. I LOVE them! The more you use them, the better they get. Another pan I like a lot which I bought within the last six months is Hexclad.
For cast iron cleaning Alton Brown recommended pour kosher salt with cheap oil in pan, heat for a minute then use paper towel with tongs. Works AWESOME
Also, I recently purchased a pre-seasoned Lodge carbon steel 12" skillet. Great for cooking burgers, steaks, etc. Just care for them like cast iron skillets. They also heat up quicker than regular cast iron and cool down faster too. Really like them.
I season my cast iron pans with flaxseed oil - coat with oil and pop in the oven at 500*. When I get a new pan I'll do that 4-5 times. If you have a rusted pan then send it through the cleaning cycle of your oven, then season from there. I've used them for years!
You must have a dead nose. Doing inside with oven on500 and oil burning off and then add in the pan in a cleaning cycle, is smelly and lingers badly. I do all of the above on my outdoor grill, easy...... peasy.
I want to see the video of seasoning the carbon steel pan. Also, a video of an update on how it is working out. This would help me decide if I should get one.
I love my black steel pan. Yes, it requires a little work up front, but it quickly becomes non stick. Eggs just swish around the pan without a problem. I like the Matfer Bourgeat pans because the don't have the rivets holding the handle. Not having rivets makes it a little easier to wipe clean. Just don't use soap to clean it, otherwise you have to season it all over again.
I’ve had rest luck with my Blue Diamond Pans. The only thing I personally would like to see is a better handle. It gets to hot. So I found silicone grips that slide on and are secure. As far as cooking just about anything, they are awesome.
@@Wimikk We have 2 sets because we have 2 homes that we occupy. Also a Large & Small size pans in both locations. My wife used to buy T-Fal Teflon pans. No way in this world would the T-Fal pans last this long. These pans we bought about 2016 with zero issues and we use them 5 to 6 days a week. Hint with a Gas Stove the handles get hot. So we bought the Lodge Brand Silicone grips for there Cast Iron Pans and they work great. At the Lake Home we have Electric Stove and the handles do not get hot Good Luck
I brought a blue steel pan made in Europe, to season it I used canola oil,wiped down the pan with a very thin layer and put in the oven for 60min at 400 degrees, works great ..
I have that carbon steel pan (matfer bourgeat) and it's my go to pan, yes you have to take care of it and season it but it is well worth the effort. There's no rivets on the inside because the handle is welded on so cleaning is easy. Eggs slide around the pan just like teflon but unlike teflon this is indestructible. Ceramic for me only lasted about 6 months then it went to the trash. You can pass the carbon steel pan down to your children, you can't say that about the pans that are coated.
Temparure is the key to cooking eggs in a pan that doesn't have a non stick coating. 🙃 I only use steel and my cast iron pan. I vote yes on the carbon steel pan! 😁
@@denisevulliet7332 Me too, i just recently started cooking eggs in stainless steel. I always keep it on the lowest temperature on the stove and add a splash of water, put lid on top, and let my egg cook. The water makes it not stick and then it evaporates.
I love using cast iron. I didn't like it at first and it still has its challenges because it's heavy. It can take abuse. I love the transition from stovetop to oven. It's usually easy to clean. I use the chain mail to clean. Our pans are seasoned enough to cook scrambled eggs. I recommend finding used cast iron at yard sales since they will hopefully be seasoned enough.
Great video! I like the idea of cast iron, but they have to be babied and pampered even more than nonstick pans. Those who use them go on and on and on about "seasoning" - a procedure that requires multiple stages and enormous patience. STAUB / Le Creuset enameled cast iron is the way to go!
I've been using copper bottom stainless steel pans, tall one with noodles, shorter one for everything else like kale, spinach, onions and garlic sometimes. Just adding water to the vegetables to cook, then olive oil when it's done. Dry foods are linked to indigestion and you shouldn't eat burned food so it works out great. I like kale, but you gotta cook it extra sometimes and the water conducts heat nicely.
You have to know how to cook on SSteel. You have to have patience and pre heat it on high till it is really hot.Then the oil had to be heated also. And nothing will stick.
Quick hack for stainless steel or carbon steel pans. Use this stuff called “ barkeepers friend” great for getting rust or hard stuck grease off of pans. Makes cleaning a lot easier if you cook eggs or anything else that gets stuck in your pan. You can find it on amazon or Walmart. You can use it to clean your tub and lots of other stuff as well.
I love my (ceramic coated) GreenPans! I've had them for years. I stopped using my cast iron pans. If my GreenPans ever wear out (no sign of that so far) then I will just buy replacements. They are such a joy to use.
@@cdt2879 Amazon. I got the cheap Lima versions. I ruined one recently. It was in front of a kettle on the stove and I accidentally turned the heat on the Greenpan way up and left the kitchen, waiting for the kettle to whistle. I'm convinced now the naysayers ruin their Greenpans by repeatedly overheating them. My pan worked for years just fine and then I overheated it once and it has started to lose its non-stick, although it's still very usable. It can be surprising how low a heat setting you need.
I have used Lodge Dutch Ovens for over 15 years, and they work great. I've never owned a Le Crueset, but I can't see spending about 8x as much on one when the Lodge performs so well.
I have a cast iron skillet that was my Grandmothers that she purchased in the late '30's early '40's and is as non-stick as my Calphalon hard anodized pan that is 10 years old. No problem cooking a fried egg with no added oil/butter. Try using baking soda and oil to clean a cast iron skillet. Just coat with a small amount of oil after every wash.
One of the things that makes All-Clad unique, is that it is a full metal pressing. Most cookware only has the heat conducting metal (such as Aluminum or Copper) on the bottom of the pan. All-Clad is comprised of full sheets of metal, so that the conducting material goes all the way up the pan, insuring completely even heating. They are also non-reactive. All-Clad is hands down the best cookware I have ever used and will last a lifetime. This is cookware that you can pass down through your family. The stainless steel can even be cleaned in the dishwasher, if that is how you prefer to wash your pans.
I took my lodge fry pan, worked off the "seasoning" and then sanded the surface smooth. Then reseasoned with grapeseed oil. First item I cooked was bacon. Rinsed out and reseasoned and it is non stick. I learned this from an old cowboy. It works.
I bought a lodge cast iron for all the benefits people mentioned. I couldn't for the life of me figure out how to cook eggs in them no matter what. Finally, finally, finally after about a year or so, it developed that coating people are always talking about and now, I can cook ANYTHING in it without it sticking including eggs, salmon, etc. I even did the whole seasoning routine people mention. I think the best way was just to avoid cooking anything that may stick in it and use a bunch of oil for about 6 months. Then, it should develop that nonstick coating. My other pans are all greenpans which are good too but after about a year, I noticed the nonstick very very very slightly wearing off. Still works great after 2 years though and not worth replacing at this time.
LOVE the All Clad frying pan! I literally use it for everything including salmon and any other type of fish I am cooking. Not sure what your definition of a lot of oil is but, if heated properly, one tablespoon of oil is more than enough to be non-stick. Haven't tried eggs though.
I had no idea about the acidic foods with cast iron, which makes sense but it never clicked and nobody told me. Then you said it about the stainless steel and I'm like... WHAT?! Those are the only two things we have in our kitchen right now. Off to buy at least a 5qt ceramic sauce pan. I can still cook eggs in it. Hopefully I can get around to buying a frying pan too. Damn it... but I'm so glad you brought this up though. I didn't have a clue.
Check out Stargazer Cast Iron pans. Machined smooth cooking surface makes them much more non-stick and easier to clean. Most antique cast iron pans also have a machined surface, even older Lodge pans, but Lodge skips this step nowadays. A lot of people seem to think that the rough cooking surface is standard and will fill in overtime, but this isn't true. I'm going to keep bugging you about this until you and Art get a decent cast iron pan to play with 😊.
I inherited my parents cast iron skillet and it is my favorite skillet of all time. The inside is like glass and I do cook scrambled eggs in mine without a hitch! I heat the pan for about 5 minutes on low heat, add my butter and melt and then my eggs. Lodge does not smooth out the cast iron like they did in the old days. The Lodge today will take a 100 years to make it as smooth as mine.
I cook a lot and prefer old school methods for most foods. I love cast iron, especially for roasts or anything that starts stove top and finishes in oven. They are easy to clean and keep seasoned. I tried to stop using non-stick pans, but at minimum I need at least 1 or 2. I use my Le Creuset often, but it was very expensive. For ppl that don't cook much or just starting out, they might be better off with a budget version...some are good quality at a fraction of the cost. Another option is a big stainless pot with lid. I used that for decades before getting a Le Creuset and it worked fine for soups and big batches of popcorn. TFS
I own about 55 different cast iron pans, griddles, dutch ovens, here's my trick heat your pan up first kind of hot add little oil and cheap salt, with an old rag rub it well, let it cool repeat three more times. And every time you use your pan you do the same a little salt&oil after you cooked while it's still warm. I never wash my Pan's with water only salt and oil.
I have never had a problem cooking Salmon in my cast iron pan. I have only cooked eggs in it once. I tried making an omelette once. It did stick a little bit and there was some egg left over in the pan but it worked. I will stick with ceramic or Teflon for eggs. I cook almost everything in my cast iron pan.
Teflon is a forever chemical but it's actually completely inert (due to the strong carbon fluorine bonds). It was the pfoa used in the production of Teflon that is harmful to our water.
I am amazed at all the junk in our food. Our taste buds are tuned to all the junk flavors getting use to a decrease in salt bad fat and sugars. Htas been hard at first. Thank you so much for all your knowledge. I feel healthy and better about what I'm eating
I just finished watching it which led me to this video for alternatives. Yes, you're right. Dark Waters was very good! It was such an eye-opener that did not fall on deaf ears.
I have a set of vintage stainless steel pans and I love them. If you pre hear till water will head up on it and use a spray of pan, completely non stick even with scrambled eggs. 😩💕
I bought a cast Iron grill pan by Lodge for cooking meats $30.00 and its turned out to be the best pan I have used. Requires a little more work to maintain but worth it for me. After cleaning, dry it right a way and brush some olive oil on it to keep it oiled and ready.
Seasoning cast iron and carbon steel is very easy. I cook eggs in my lodge skillet every day and they do no stick. Heat the skillet on medium heat on the STOVE. Add a couple of drops of avocado or olive oil to the pan and spread all over the pan, including the bottom and outside. When the oil starts to smoke, lower heat to just above low, add another drop or two of oil to the pan and spread it around. Let it cook for 15 minutes. After the 15 minutes, turn heat off and let cool a bit. Then buff with a COTTON towel. For a first time seasoning, I do this procedure 4 times. I also do this seasoning after I have used the skillet, especially when searing steak, and have cleaned and dried the pan. You can also do it while you prep food for cooking. I follow the same procedure for my carbon steel pans. The pan Art gave you….just soak it in water with soft scrub or liquid barkeeper's friend for 30 minutes, rinse, and lightly scrub with soft scrub or liquid barkeeper's friend. Then season on top of the stove.
I've had my parents old wearever pots and pans . They must be over 60 yrs old. They're still great. They cook evenly and clean great. They're a combination of aluminum and steel. I replaced a lid for a large pan and found it hard to find and expensive. When I found a person who had it he surprisingly told me The interesting story of this company's demise. He knew more about cookware than anyone I've ever met. He told me the dishwasher was the reason. They turned a pewter color gray when people put them in the dishwasher under high temps and new shiny pots were their competitors. Since most people seem to go by looks they overtook wearever. I must say, I have some of those shiny heavy steel pots, and my old Wearever outperforms them all. Unfortunately I only have 4-5 of them left. Before I understood their quality and performance, I had a garage sale. They fly off the table before I even opened the sale. Now I look for them to pass on to my adult kids. Great pots, and they do wear ever.
Thanks so much for the comparison. My Tramontina cast iron enamel Dutch oven is a workhorse and has been going strong for 10+ years. Looking hard at Staub now.
Teflon is TERRIBLE for the environment! It never breaks down - even some responsible clothing manufacturers have stopped using it in clothing. You are irresponsible to recommend Teflon! I use cast iron. I don’t treat especially carefully- wash and dry to make sure it doesn’t rust. I have very little problem with it.
The problem with cast iron is both the possibility of rusting, even when trying to properly take care of it and season it. And sticking with scrambled eggs like you said. However I have no problem with sunny side up or over easy eggs, it's just the scrambled.
You should have a look at SolidTeknics pans. They are an original Australian brand, that are now also made in the USA. I have had one for 5 months. You will need to oven season it first. I do take care of it after using by stove top re-seasoning, but it is now just great to cook with. Eggs fried or scrambled, curry, beef chilli, Rosti potato etc. You can use tomatoes you just need to care for it after each use. Good pans just need to be taken care of. They last a life time. I'm currently waiting a cast iron pan from Stargazer. Due for delivery in two weeks. Happy cooking.
Is there a reason for not reviewing the copper nonstick surface pans? Thank you for all your work you do on this channel, you have really helped me. I have been learning so much, and already down 15lbs in 2weeks. Couldnt have done it without you.
![ILLSLICK - KILLSHOT REMIX [FULL VERSION]](http://i.ytimg.com/vi/RIK8RrqIAzE/mqdefault.jpg)
I've spent years going through phases on cookware. Did the non-stick and ditched it because of the health issues. Did cast iron and ditched most of it because of the limitations on what you can cook, the weight, the problem with cleaning it and the babying it needed. Did carbon steel and ditched it for the same reasons I ditched most of my cast iron cookware - heavy and limited. Tried ceramic - okay but you had to pamper the ceramic coating. Tried cast aluminum and ditched it because it would turn black on the inside from use and I got tired of scouring the black stuff off. I now use stainless steel - vintage Revere Ware for the most part - and I am very happy with it. I keep one non-stick pan for eggs and other sticky foods, everything else I use stainless. Can't find a downside to stainless. If you can wreck stainless you shouldn't be allowed in a kitchen because you are a danger to yourself and those around you.
Thanks for review!
Try titanium pans very healthy and trustable .
@@knowledges393 Really ?! But can you more info , please ?!
@@knowledges393 titanium has aluminium in it. Especially do not have titanium in teeth implant and crown. Memory problems in future.
Totally agree after years of trying others. I always go back to the stainless. :)
Stainless steel are actually non stick if you learn how to use them, and you don't necessarily need to use a lot of oil how some people think. You just gotta let it heat up to the right temp before you add oil, then heat up the oil for a few seconds and you can make eggs without sticking. You can research the mercury method to learn how to use stainless steel properly. Love using them!! I also love cast iron!
I do that w butter in stainless steel. I can do omelets or whatever
Stainless contains nickel sadly
man be quiet lol
I’ve been learning how to make my stainless steel non stick
But you can buy in shops stainless steel w/o nickel, good for those who has allergies to nickel
Bobby, since I started following you, I'm happy to announce my blood glucose numbers are normal for the first time this morning, since being diagnosed with T2D a year ago! THANK YOU! I recommend you to anyone who'll listen! Bless your heart!
love that!!!
Yessssss he helped me a lot. THUMBS UP FOR BOBBY. 👍🙏🤗
That’s awesome!!
Thank you for sharing. Just started following and implementing.
@@user-ne4nz6hx2t I 🦉 🦉 🦉 🦉 ji información información información información ℹ ℹ hovobkkooooońobp
Hey! My husband cooks scrambled eggs in his 10" Lodge pan all the time. In order to clean and season it, while the pan is STILL HOT scrape off the remains with a lodge scraper (we use plastic, which may change because they need replaced every so often) wipe off with a paper towel, add quarter/half dollar sized pour of olive or avocado oil and spread with a paper towel. Just enough oil to leave an even sheen. This leaves your pan clean and glistening!
How do you store your cast iron pans? I worry about putting oiled cookware in my cupboard and the oil smearing anything it touches. Thanks in advance.
@@melindayoung5133 I keep mine in the oven
@@melindayoung5133 you don't put much on it at all. It's not gooped on. You wipe most of it off with a cotton cloth.
Cast Iron is the best and sounds like you are doing the cleaning and seasoning correct. My pans are seasoned and are just as good as non stick and my food tastes so much better
@@melindayoung5133 you need many many many very thin layers of oil that form a glossy finish. If it's sticky to the touch, use less oil to season it
I stop eating food all together, I use the sun as my main energy source.
Hmmmm.... never heard of the sun as a main food source but to each his own
E-Rock..... That's so Funny 😂👍😂
@@imasheepbahbah3591 He is joking okay...... Duhhhh
Blazso
haha
Bobby, I live a Keto lifestyle, I only cook with organic coconut oil which is really healthy for you. Therefore, I think I will only use the stainless steal pan that I have that my Aunt gave me in the 80's. It is a really good, well made pan. I am throwing out all my others pans and will buy new stainless steal pans. Thanks for the video!👍😊
Who else has been waiting for these pans review ? Great video as usual
Thank you!
thanks for waiting!
low end bargain basement pans made in china for $1. you pay $15 and think you got a great deal. go with, ninja foodi neverstick. made in china, hard anodized, Teflon was cool 30 years ago. but for $50 for a 12" skillet is as good as it gets for the money. these are fairly heavy an won't warp like the feather pans your buying. the light Teflon or ceramic pots and pans are a joke...... bobby is a joke pushing this crap.
*Me. Yes, Thank You Bobby!*
joycestyleofcooking Meeeeeee!
@@concrete981 +teflon non stick saucepans work10times better than acopper non stick or an ordinairy non stick saucepan as well
I've been researching this topic for a while now because I'm due for a new 12 inch pan. Never used stainless steel because of the sticking issue. Then, a few days ago, I saw a video on how we can season stainless steel pans by coating the inside and sides with a good, high heat oil, (like avocado oil) put it on the heat until it begins to smoke. Turn the heat off. When the pan cools, wipe any excess oil from the pan with a paper towel and repeat the process as many times as you can. This will make stainless steel non-sick. I'll le you know if it works. I'm ordering my SS pan from the company called: Made In.
Did it work?
Did it work Dee?
I guess it did not work
@@jaimeim18 what didn't work
I use stainless, season it like she described. Don't wash the inside with water just whipe it out, it's not ever 100% nonstick but is a lot better than Teflon.
I have had my 18/10 stainless steel pan for 25 years. Still going strong.
They were probably made better 25 years ago.
My husband and I are asking for some new pots and pans for Christmas and I knew you would have a video on the subject. I am so grateful for the things you teach!
Bobby! I just wanted to add that nobody should use plastic either on Teflon! Love your videos!
Been watching your videos for about a year & learned a lot. For the first time I have to criticize your use of enameled pans. If there is the slightest possibility of contamination from the pan I don't want it & don't understand why anyone would. As time goes by those pots & pans deteriorate & when it is visible to the naked eye it has already started. No thanks! Plus if u scratch it, which is inevitable, it becomes toxic. 100% ceramic; not so good for cooktop, but excellent in the oven. Cast iron, Steele, stainless & ceramic. Nothing else. Cleaning cast iron; I was told 50 yrs. ago to let pan cool & wipe with cheese cloth & COLD water. Hot water washes away grease in pores. The thinking could have changed on this, so let me know what u think. Great videos buddy, keep 'em comin'!
I'm really glad that you won't risk the Teflon nobody should. I have used the All-Clad for making fried eggs and omelettes for years. The trick is seasoning the pan with a shmear of lard and heating up the pan SLOWLY until it starts to smoke and quickly removing it from heat and repeating this about 3 times
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To clean a cast iron skillet, I run the kitchen faucet on HOT, when the water is the hottest, stick the cast iron pan with hot water and using a WOODEN FLAT EDGE utensil, scrape the pan surface until clean. The hot water opens the porous surface and it releases the stuck on food.✔✔ Important, RE-SEASON after every use. I just coat it with avocado oil before storing it. I've used my cast iron for many years and I'm never disappointed with it's performance. PS: I really like your channel.
I use stainless steel for boiling water, enamelled cast iron for sauces and cast iron for frying. I bought my cast iron for $10 each from a thrift store. They are great for eggs as long as you use enough oil and the right amount of heat.
You helped me find good food, and non-toxic ware to cook it. What you do is important. The app makes it so easy I appreciate you Bobby
Carbon Steel Skillets from Lodge come seasoned with no wax. I recommend them.
Thank you
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I very much enjoy using cast iron.... and I was considered to have a cast iron stomach in my youth... however, I would take great caution using cast iron because I absorbed too much iron and it took many years to get past the iron toxicity. Stainless steel is all I use now.... but be careful of what stainless you buy..., not all stainless is equal... might not happen to everyone, perhaps I am more sensitive. Various pans to use! Great video! Thanks!
Yes, please. I would like to see the carbon steel experiment. Let Art help! Is it just me, or are a lot of people thinking about improving their cooking skills. I have that Lodge skillet, but also, a cast iron skillet that I've had for forty years. It was old when my mother (RIP, Mother) gave it to me. You're right, I don't scramble eggs in cast iron. The old one I use now only for corn bread. Magnifique!
My hubby was a firefighter. We borrowed the infrared thermometer from the station once and measured the stove. On low, it was a little over 100 degrees. On high, it was nearly 1000 degrees F. I think the cutoff was 4 setting for 500 degrees F
Very interesting!!
We love our lodge cast iron pans and use them the most. Lodge makes plastic scrapers too for getting off sticky bits. Regular use and occasional re-seasoning make them better. Never soap. Water soaking in the pan works, then scrape, dump, heat it to evaporate water, dry and rub with a bit of olive or avocado oil.
That's how I clean mine as well, but I seen others season in the oven.
@@StephanieJoRountree I only season in the oven if I've got 3 or more of them to do. It's easier, better and much faster to season them on the stovetop.
Rub a shop towel or coffee filter inside and outside the pan with either olive or avocado oil, then use a dry piece of shop towel or coffee filter to wipe off as much oil as possible. Turn the pan upside down over the burner and leave it on medium or medium low heat for about 3 minutes. Done. If you really want to break in a new pan or get rid of fish smell, scrub it with the cut side of a potato and some salt, wipe it out with white vinegar before doing the oil seasoning. To get a lot of seasoning on it at once, add a carbon layer. Fry a potato or green onions in oil to cover on medium until inedible, throw out the potatoes and the oil, wipe out the pan, and set it upside down over the burner for the requisite 3 minute cure.
This all sounds like a lot, but it is a lot less work than scrubbing conventional cookware, food is totally nonstick, cooks faster and tastes 1000% better.
@@StephanieJoRountree You only season in the oven if you strip off all the seasoning. After that you season after every use on the stove.
@@scmsean Mine are a couple generations old, so I'm good!! :)
@@StephanieJoRountree That is only true if they had been taken care of. I took over pans that were close to 70 years old, but weren't used in 10 years. I had to sand them to get all the rust off and strip all the seasoning. They did build up a new seasoning quickly though.
My grandma never washed the iron pans and she was right . Clean them with a cotton cloth and they are always ok , then coat the inside of the pan with a bit ( few drops 💧) of olive oil and again use the cotton cloth to spread the olive oil all around . and the food does not get stuck . The food get stuck when the pans are washed . The old generations knew better than us :)
Absolutely
Here's the best method for cleaning a cast iron pan. What's needed: a good oven mitt/glove and a long handle scrubbing brush of natural very stiff bristles. After whatever is cooking is done, remove the food to a plate, serving dish, etc. and immediately grab the pan with the mitt and take it to the sink. Turn on the hot water and with the stiff brush start attacking the pan surface. The heat already stored in the cast iron with the running water and brush will clean the pan quickly and easily. Empty any water in the pan. No need to towel dry and since the stovetop is already still hot, transfer the pan to the burner that was cooking and any water drops left in the pan will evaporate. It will dry properly and not rust. Now it's ready to use again!
Did you wipe the pan with oil after you heat dry the pan?
@@lihsuehcheng Yes, great question. If you find the pan sticky - not releasing food easily, do add a teaspoon to a tablespoon (depending on pan diameter) of avacado oil, heat the pan till it begins smoking, turn off burner and wipe it carefully and it's ready to go!
Wow this is way more complicated than I anticipated 😩
Yeah, really ugh...
I use a carbon steel pan that I inherited from my grandmother (wwII) for eggs, etc. now I know why it is so special. thanks
I started cast iron since 2017. Keep buying one each year till now. I tell ya they are amazing. All of my cast iron pans from lodge are non stick. I can cook everything there including eggs.... they are not stick for me at all... but it take need to maintenance it which is so easy for me.
Bobby, the secret to the cast iron pans being non stick for eggs is to have one skillet just for eggs. As soon as you use it for something else, eggs will stick, that trick was passed down from my family. 😉
I use mine for eggs and other things, easily the best ever. Treat and clean it well and it stays smooth as glass. The only thing I do not cook is acidic food.
Good tip thanks. Works like a charm.
That's likely because you use lower heat when cooking eggs, and higher heat when doing something like searing a steak. Using high heat, under some conditions, can burn the seasoning off the cast iron pan, making that area stick once more. If you let the pan preheat for 5 mins on medium heat and use a good amount of oil/butter you can cook anything and maintain the non-stick for eggs.
@@D4PPZ456 BINGOOOOOO
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Stainless steel can be non-stick if you use it right, but you need a high-quality one to justify the time and effort to make it so. Alternatively, cast iron has no issue becoming non-stick if you treat it right, and having a smaller one for eggs has been an ideal long-term choice.
Thanks so much for posting this info, Bobby. I’ve been very aware of the dangerous fumes that can come from teflon pans, as we foster several parrots from a rescue organization. Teflon is clearly dangerous, as the toxic fumes from an overheated pan could kill our birds just minutes, as it has done to many treasured birdie buddies! SO, if those fumes can quickly kill a bird, it’s clearly dangerous is it for our kids, other kinds of pets, and ourselves! 😳 This also applies to cookie sheets, and other teflon baking pans. I got rid of ALL the teflon items in my kitchen years ago, and stick to stainless steel, cast iron, and glass Pyrex baking dishes. Again, thanks for covering this important subject, as well as so many other healthy-eating videos!🎉
Yes! I have a bird and also avoid Teflon. But it scratches so easily that can't be good to ingest.
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I really appreciate what you do to educate ppl. I don’t always agree with some of your statements, but still appreciate you. The info you are giving about it being ok to use nonstick if it is not scratched is not accurate according to research. The toxic chemicals are released just by heating it. I know it’s not possible
to know everything (I certainly don’t) but being allergic to chemicals, I have learned more than I care to about the toxic world we live in. Just don’t want ppl to be misinformed. Accept this with no judgement please.
Soap is no problem for cast iron in my experience. I always use soap and the bristle side of a sponge... also if it's too bad, boil it for a few minutes with soap or baking soda. The thing is, when you are going to use the pan, get it piping hot first, then add some oil and spread it around, discard if it was too much, lower the temperature and add a new splash of oil in which you'll cook. Works for all kinds of pans, aluminium, cast iron, carbon steel... whatever. Also for eggs, nothing works better than butter. You'll have mixed results trying to cook an egg in sunflower, olive, walnut or any other oil. It works sometimes, but not always. In my experiments it works better for the second batch, the first always sticks.. .or gets overdone before I'm able to flip it over. :) Could be just me though.
You are right in general butter is preferred for eggs the other oil layers will be pushed away when you place egg in pan while butter layer will stay between egg and pan surface.
1- Stainless steel pans and pots are the best I've been using mine for more than 12 years and they still look brand new!
I don't worry about the nonstickability because I'm skilled with using steel pots and pans and there are MANY ways to prevent food from sticking.
I never used nonstick pots and pans in my life, because the food just tastes much better in steel than nonstick, I don't like the flavor of food in nonstick cookware (some of my friends use nonstick cookware).
Ceramic coated iron cookware such as Le Creuset (France) or Brandani (Italy) are cute though, but not as good and light as steel.
I am 73 years old and cannot really handle a cast iron pan anymore. I really like the Misen brand of non stick for things that can be cooked over medium heat. But my favorite is their stainless steel skillets. They fit in your hand really well and are a very nice weight. I seasoned mine with lard (watch youtube videos on how to) and it is pretty much non stick. It is my favorite brand, hands down. I do not like the All Clad as it is too heavy for me and the handle does not feel as nice in my hand as the Misen. I also tried the blue carbon by Madein and it was too heavy for me plus the handle is not comfortable so I gave it to my son. Try the Misen brand! I swear I am not affiliated with them in any way, but I love this brand.
just watched the movie, dark waters. after watching it i’ll never use or buy teflon pans. strongly encourage you to watch it
Why though?
What's the short story as I'm in the market...just get ceramic? I wish I had time to watch the documentaries I used to watch....
Very true, depressing stuff. We're still being affected all around the country! All of our water is contaminated with PFAs now. They won't even mention it in the media, but it's much worse than the corona virus.
Yes, yes, yes. Super good movie!
@@swissmrkc it's indestructible military paint to make materials stronger.. bodies can't break it down or get rid of it
Have Art season that carbon steel pan. You will absolutely love it! Sears steaks and chops beautifully!
Agree, I have a De Buyer and yes, it's a bit of work to get it up and running but it's like Le Creuset in that it will last you a lifetime if cared for!
For your cast iron pan, take a circular sander and knock down all of that rough stubble so that it's smooth. Then season with avocado oil in the oven at 550F. You will be able to cook eggs no problem. The carbon steel one works great too with no sanding required.
Did this as well and in a week my cast iron became non-stick. No type of eggs cooking sticks now. Clean-up is basucally only warm water and sponge. I do a stovetop seasoning from time to time as well. Love it, but i use grapeseed oil
I'll try that
Thank you for this video. I learned a lot. However, I would like to add that out of all the research I have done, the best non-toxic option is a 100% ceramic pan. I found that stainless steel (other than the 10/0) has nickel in the alloy to prevent the stainless steel from tarnishing. However, the nickel can leach into food and a lot of people are sensitive to nickel and some have severe allergy to it. Sensitivity would cause mild reactions after ingesting it over time. Also, the ceramic coated pans are not fool proof since some use some sort of coating over it and overtime (like you said) may chip off which exposes other metals that may leach into your food. Overall, thank you for this video.
ceramic can also be toxic
@@xPPAx Everything is fucking toxic. Just live your life and hope you don't go out like Screech from save by the bell
@@xPPAx yes I've been researching about this and it seems everything is toxic like @Paul Seager commented. At this point it's just which is less toxic lol
@@paulies5407 thats such a random person to pick. Were you watching the show when you made that comment? I heard he died of cancer right...
@@67385twilight that’s the point of life is to figure it out. Everything is extremely difficult in reality. The ones who truly succeed are the ones who really think the most. If you want to be healthy organized and stuff like that you really need to work at a 24 seven which nobody does, and why they remain average.
My Mom always cooked in cast iron and here's what she'd do to reduce and sometimes eliminate eggs sticking to the cast iron. She kept a crock of old bacon grease in the cabinet above her stove. From this crock, she'd put a spoonful, more or less depending upon the pan size and how many eggs she was cooking, into the cast iron pan. Then she'd heat the pan until it was hot enough to turn eggs white and she'd make sure there was enough bacon grease to coat the pan bottom. But before she put eggs into the pan, she'd add a pinch or two of flour into the grease and move it around with a spatula making sure the flour was spread across the pan bottom and mixed in with the grease. I haven't cooked eggs in cast iron for years so I may be a little off in the amount of flour or grease, but you want a film of floury grease across the pan bottom. It occurs to me that Mom cooked sunny side up eggs, so I'm unsure if you'd have to have an in pan reserve for cooking your eggs over. If you had to cook a bunch of eggs, in shifts in the pan, you have to replenish the grease and flour.
Your Matfer carbon steel pan weighs in at somewhat less than many of its carbon steel competitors. Once you do your initial seasoning, it should maintain about like cast iron. The difference is that most cast iron comes pre-seasoned and most carbon steel doesn't, thus the extra work in the beginning.
If you were to strip and restore a cast iron pan, you'd also be doing some extra work in order to jump-start the seasoning. That's often desirable when you grab a great antique.
Got the mafter carbon steel 14" with your link. Followed instructions to season. Cooked potato home fries right after that(raw potato) and they were amazing and no stick. Then I did an egg over easy. Amazing. It slid around in pan effortlessly! Better then nonstick! I am trained in culinary arts with degree and also worked in the business for ten years. Wish I got a carbon steel pan earlier then wasting my time with non stick pans that eventually go.
Sprinkle cast iron with baking soda and make a paste to scrub it or let it soak before scrubbing. Works well and helps with any odors absorbed in the pan.
I have a carbon steel pan, from Buyer...it is a short learning curve , but well worth it. iT BECOMES EASY and even a little fun taking care of it.So YES DO SOM WORK ON THE Carbon steel you will love it !
I was about to buy a good non stick pan. Perfect timing!
I have a Misen carbon steel pan that is wonderful, non-stick after seasoning. The process was much simpler than you described. Light and a delight to use at high heat.
Also works on induction burners which aluminum will not.
Hey Bobby, have you tried the brand ScanPan? They are ceramic pans with an aluminum core. Oven safe to 500 degrees. They are made in Denmark and the company is family owned (which usually means better quality control). I love mine. I have owned mine for over 6 years and they still perform great. Also any nonstick still needs at least a trace of fat for optimal performance. And, you should never cook on high heat with any pan! Love talking kitchen...I worked many years for Williams-Sonoma & Sur La Table. Love y’all 😘😘
never heard...but all ceramic pans have aluminum core..i will check it out!
I love my Scanpan.
Yes - all of this! ScanPan is the very best! Just make sure you use high smoke point oils (not olive oil!) and never use non-stock sprays (clog the pores of the cooking surface).
I seasoned my de Buyer large and small pans with oil but without potatoes. I LOVE them! The more you use them, the better they get. Another pan I like a lot which I bought within the last six months is Hexclad.
For cast iron cleaning Alton Brown recommended pour kosher salt with cheap oil in pan, heat for a minute then use paper towel with tongs. Works AWESOME
A seasoned cast iron is always my go to, but I will be buying a ceramic pan as well. Thanks for the educated and informative video Bobby 😊
Also, I recently purchased a pre-seasoned Lodge carbon steel 12" skillet. Great for cooking burgers, steaks, etc. Just care for them like cast iron skillets. They also heat up quicker than regular cast iron and cool down faster too. Really like them.
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I season my cast iron pans with flaxseed oil - coat with oil and pop in the oven at 500*. When I get a new pan I'll do that 4-5 times. If you have a rusted pan then send it through the cleaning cycle of your oven, then season from there. I've used them for years!
You must have a dead nose. Doing inside with oven on500 and oil burning off and then add in the pan in a cleaning cycle, is smelly and lingers badly.
I do all of the above on my outdoor grill, easy...... peasy.
I want to see the video of seasoning the carbon steel pan. Also, a video of an update on how it is working out. This would help me decide if I should get one.
I love my black steel pan. Yes, it requires a little work up front, but it quickly becomes non stick. Eggs just swish around the pan without a problem. I like the Matfer Bourgeat pans because the don't have the rivets holding the handle. Not having rivets makes it a little easier to wipe clean. Just don't use soap to clean it, otherwise you have to season it all over again.
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I’ve had rest luck with my Blue Diamond Pans. The only thing I personally would like to see is a better handle. It gets to hot. So I found silicone grips that slide on and are secure. As far as cooking just about anything, they are awesome.
Needing a new set and was looking at these… still no issues 6 months later?
@@Wimikk We have 2 sets because we have 2 homes that we occupy. Also a Large & Small size pans in both locations. My wife used to buy T-Fal Teflon pans. No way in this world would the T-Fal pans last this long. These pans we bought about 2016 with zero issues and we use them 5 to 6 days a week.
Hint with a Gas Stove the handles get hot. So we bought the Lodge Brand Silicone grips for there Cast Iron Pans and they work great.
At the Lake Home we have Electric Stove and the handles do not get hot
Good Luck
I brought a blue steel pan made in Europe, to season it I used canola oil,wiped down the pan with a very thin layer and put in the oven for 60min at 400 degrees, works great ..
I have that carbon steel pan (matfer bourgeat) and it's my go to pan, yes you have to take care of it and season it but it is well worth the effort. There's no rivets on the inside because the handle is welded on so cleaning is easy. Eggs slide around the pan just like teflon but unlike teflon this is indestructible. Ceramic for me only lasted about 6 months then it went to the trash. You can pass the carbon steel pan down to your children, you can't say that about the pans that are coated.
Temparure is the key to cooking eggs in a pan that doesn't have a non stick coating. 🙃 I only use steel and my cast iron pan. I vote yes on the carbon steel pan! 😁
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I cook eggs in a stainless steel pan all the time and it doesn’t stick. You just have to get the pan to the right temperature. I never have problems
What temperature would you say?
@@denisevulliet7332 Me too, i just recently started cooking eggs in stainless steel. I always keep it on the lowest temperature on the stove and add a splash of water, put lid on top, and let my egg cook. The water makes it not stick and then it evaporates.
I love using cast iron. I didn't like it at first and it still has its challenges because it's heavy.
It can take abuse. I love the transition from stovetop to oven.
It's usually easy to clean. I use the chain mail to clean.
Our pans are seasoned enough to cook scrambled eggs.
I recommend finding used cast iron at yard sales since they will hopefully be seasoned enough.
Great video! I like the idea of cast iron, but they have to be babied and pampered even more than nonstick pans. Those who use them go on and on and on about "seasoning" - a procedure that requires multiple stages and enormous patience. STAUB / Le Creuset enameled cast iron is the way to go!
it’s also very very heavy !
I've been using copper bottom stainless steel pans, tall one with noodles, shorter one for everything else like kale, spinach, onions and garlic sometimes. Just adding water to the vegetables to cook, then olive oil when it's done. Dry foods are linked to indigestion and you shouldn't eat burned food so it works out great. I like kale, but you gotta cook it extra sometimes and the water conducts heat nicely.
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You have to know how to cook on SSteel. You have to have patience and pre heat it on high till it is really hot.Then the oil had to be heated also. And nothing will stick.
Seema Prasad So many people don’t know this!
It's annoying
Carbon steel must be hot pan with cold oil going in before cooking so it won’t stick
You end up using a lot of oil to make it non-stick
@@faceclutch5555 You can use an oil spray or just swirl the oil you pour quickly. Little bit of oil won't kill you. Better than teflon.
Quick hack for stainless steel or carbon steel pans. Use this stuff called “ barkeepers friend” great for getting rust or hard stuck grease off of pans. Makes cleaning a lot easier if you cook eggs or anything else that gets stuck in your pan. You can find it on amazon or Walmart. You can use it to clean your tub and lots of other stuff as well.
The safest and best nonstick pans are cast iron, well-seasoned.
I love my cast iron pans.
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100% ceramic is one of the best as well, very pricy though
The best pans
Luke S those tend to explode
I love my (ceramic coated) GreenPans! I've had them for years. I stopped using my cast iron pans. If my GreenPans ever wear out (no sign of that so far) then I will just buy replacements. They are such a joy to use.
Where did you buy them?
@@cdt2879 Amazon. I got the cheap Lima versions. I ruined one recently. It was in front of a kettle on the stove and I accidentally turned the heat on the Greenpan way up and left the kitchen, waiting for the kettle to whistle. I'm convinced now the naysayers ruin their Greenpans by repeatedly overheating them. My pan worked for years just fine and then I overheated it once and it has started to lose its non-stick, although it's still very usable. It can be surprising how low a heat setting you need.
@@BitJam ahh maybe that’s my problem as well cooking on too high heat. Thanks for your response maybe I will give those pans a shot.
I have used Lodge Dutch Ovens for over 15 years, and they work great. I've never owned a Le Crueset, but I can't see spending about 8x as much on one when the Lodge performs so well.
Im new to the whole Dutch oven pans, what can you cook in them? Can I cook rice in there?
@@jesystareah, you could. Soups, breads, meats like chicken and beef, pasta, sauces, etc.
I have a cast iron skillet that was my Grandmothers that she purchased in the late '30's early '40's and is as non-stick as my Calphalon hard anodized pan that is 10 years old. No problem cooking a fried egg with no added oil/butter. Try using baking soda and oil to clean a cast iron skillet. Just coat with a small amount of oil after every wash.
One of the things that makes All-Clad unique, is that it is a full metal pressing. Most cookware only has the heat conducting metal (such as Aluminum or Copper) on the bottom of the pan. All-Clad is comprised of full sheets of metal, so that the conducting material goes all the way up the pan, insuring completely even heating. They are also non-reactive. All-Clad is hands down the best cookware I have ever used and will last a lifetime. This is cookware that you can pass down through your family. The stainless steel can even be cleaned in the dishwasher, if that is how you prefer to wash your pans.
Most cats don’t want to pay for real all clad. That’s the real deal. When I buy my next house I will get some good ones. Cuisinart multi clad for now
I’ve used the same set of All Clad pans for over 20 years and I still love the better than any others!
I love my all-clad pots and pans! Le Creuset is also my other fave for making soups.
Le Cruset has alot of knock offs claiming its le Cruset but its from China. Poison.
I took my lodge fry pan, worked off the "seasoning" and then sanded the surface smooth. Then reseasoned with grapeseed oil. First item I cooked was bacon. Rinsed out and reseasoned and it is non stick. I learned this from an old cowboy. It works.
Thanks for doing this Bobby, this is something that is very important to me, been doing lots of research on pans and cook wear.
I bought a lodge cast iron for all the benefits people mentioned. I couldn't for the life of me figure out how to cook eggs in them no matter what. Finally, finally, finally after about a year or so, it developed that coating people are always talking about and now, I can cook ANYTHING in it without it sticking including eggs, salmon, etc. I even did the whole seasoning routine people mention. I think the best way was just to avoid cooking anything that may stick in it and use a bunch of oil for about 6 months. Then, it should develop that nonstick coating. My other pans are all greenpans which are good too but after about a year, I noticed the nonstick very very very slightly wearing off. Still works great after 2 years though and not worth replacing at this time.
LOVE the All Clad frying pan! I literally use it for everything including salmon and any other type of fish I am cooking. Not sure what your definition of a lot of oil is but, if heated properly, one tablespoon of oil is more than enough to be non-stick. Haven't tried eggs though.
I had no idea about the acidic foods with cast iron, which makes sense but it never clicked and nobody told me. Then you said it about the stainless steel and I'm like... WHAT?! Those are the only two things we have in our kitchen right now. Off to buy at least a 5qt ceramic sauce pan. I can still cook eggs in it. Hopefully I can get around to buying a frying pan too. Damn it... but I'm so glad you brought this up though. I didn't have a clue.
Check out Stargazer Cast Iron pans. Machined smooth cooking surface makes them much more non-stick and easier to clean. Most antique cast iron pans also have a machined surface, even older Lodge pans, but Lodge skips this step nowadays. A lot of people seem to think that the rough cooking surface is standard and will fill in overtime, but this isn't true. I'm going to keep bugging you about this until you and Art get a decent cast iron pan to play with 😊.
I inherited my parents cast iron skillet and it is my favorite skillet of all time. The inside is like glass and I do cook scrambled eggs in mine without a hitch! I heat the pan for about 5 minutes on low heat, add my butter and melt and then my eggs. Lodge does not smooth out the cast iron like they did in the old days. The Lodge today will take a 100 years to make it as smooth as mine.
I LOVE my 12" carbon steel pan - you can cook eggs in them too. The investment in terms of the time in seasoning it is worth it, I promise.
I cook a lot and prefer old school methods for most foods. I love cast iron, especially for roasts or anything that starts stove top and finishes in oven. They are easy to clean and keep seasoned. I tried to stop using non-stick pans, but at minimum I need at least 1 or 2. I use my Le Creuset often, but it was very expensive. For ppl that don't cook much or just starting out, they might be better off with a budget version...some are good quality at a fraction of the cost. Another option is a big stainless pot with lid. I used that for decades before getting a Le Creuset and it worked fine for soups and big batches of popcorn. TFS
I own about 55 different cast iron pans, griddles, dutch ovens, here's my trick heat your pan up first kind of hot add little oil and cheap salt, with an old rag rub it well, let it cool repeat three more times. And every time you use your pan you do the same a little salt&oil after you cooked while it's still warm. I never wash my Pan's with water only salt and oil.
I'm still using the same set of pots and pans for 45 years-Farberware. I have 2 fry pans, neither have handled anymore but they work!
using wooden spatula is very imperative! Thank you !
I have never had a problem cooking Salmon in my cast iron pan. I have only cooked eggs in it once. I tried making an omelette once. It did stick a little bit and there was some egg left over in the pan but it worked. I will stick with ceramic or Teflon for eggs. I cook almost everything in my cast iron pan.
Can you please talk about the fact that teflon is a “forever chemical” and it’s starting to affect the safety of our water sources.
Just watched Dark Waters which is about this. Life changing.
Teflon is a forever chemical but it's actually completely inert (due to the strong carbon fluorine bonds). It was the pfoa used in the production of Teflon that is harmful to our water.
I am amazed at all the junk in our food. Our taste buds are tuned to all the junk flavors getting use to a decrease in salt bad fat and sugars. Htas been hard at first. Thank you so much for all your knowledge. I feel healthy and better about what I'm eating
Watch "Dark Waters". Excellent movie on Dupont and Teflon.
Peace Yes i watch it twice !!!
I just finished watching it which led me to this video for alternatives. Yes, you're right. Dark Waters was very good! It was such an eye-opener that did not fall on deaf ears.
Oh yes, it was very good! I took all of my old Teflon and have thrown them away.
I have a set of vintage stainless steel pans and I love them. If you pre hear till water will head up on it and use a spray of pan, completely non stick even with scrambled eggs. 😩💕
I’ve cooked with a friend’s Zwilling pan before it while it’s very expensive, it was soooo nice!
Properly seasoned Cast Iron pans are great for cooking eggs! They are great non-stick pans after seasoning and use!
Thank you for the great review about pan. Wish you would do a review on shampoo and soaps👏
I bought a cast Iron grill pan by Lodge for cooking meats $30.00 and its turned out to be the best pan I have used. Requires a little more work to maintain but worth it for me. After cleaning, dry it right a way and brush some olive oil on it to keep it oiled and ready.
What pans can I buy to boil water in?
@@Heseesyou stainless steel pan would be good.
I wish you had discussed the new GraniteStone pans..been wondering how good they are.
Mine works great 👍
Seasoning cast iron and carbon steel is very easy. I cook eggs in my lodge skillet every day and they do no stick. Heat the skillet on medium heat on the STOVE. Add a couple of drops of avocado or olive oil to the pan and spread all over the pan, including the bottom and outside. When the oil starts to smoke, lower heat to just above low, add another drop or two of oil to the pan and spread it around. Let it cook for 15 minutes. After the 15 minutes, turn heat off and let cool a bit. Then buff with a COTTON towel. For a first time seasoning, I do this procedure 4 times. I also do this seasoning after I have used the skillet, especially when searing steak, and have cleaned and dried the pan. You can also do it while you prep food for cooking. I follow the same procedure for my carbon steel pans. The pan Art gave you….just soak it in water with soft scrub or liquid barkeeper's friend for 30 minutes, rinse, and lightly scrub with soft scrub or liquid barkeeper's friend. Then season on top of the stove.
Was hoping to hear ScanPan in this review!! The best!!
I've had my parents old wearever pots and pans . They must be over 60 yrs old. They're still great. They cook evenly and clean great. They're a combination of aluminum and steel. I replaced a lid for a large pan and found it hard to find and expensive. When I found a person who had it he surprisingly told me The interesting story of this company's demise. He knew more about cookware than anyone I've ever met. He told me the dishwasher was the reason. They turned a pewter color gray when people put them in the dishwasher under high temps and new shiny pots were their competitors. Since most people seem to go by looks they overtook wearever. I must say, I have some of those shiny heavy steel pots, and my old Wearever outperforms them all. Unfortunately I only have 4-5 of them left. Before I understood their quality and performance, I had a garage sale. They fly off the table before I even opened the sale. Now I look for them to pass on to my adult kids. Great pots, and they do wear ever.
So are we just going to ignore Bobby trying the Spanish pronunciation of Valencia @ 5:18 😂😆😂
Thanks so much for the comparison. My Tramontina cast iron enamel Dutch oven is a workhorse and has been going strong for 10+ years. Looking hard at Staub now.
Teflon is TERRIBLE for the environment! It never breaks down - even some responsible clothing manufacturers have stopped using it in clothing. You are irresponsible to recommend Teflon!
I use cast iron. I don’t treat especially carefully- wash and dry to make sure it doesn’t rust. I have very little problem with it.
The problem with cast iron is both the possibility of rusting, even when trying to properly take care of it and season it. And sticking with scrambled eggs like you said. However I have no problem with sunny side up or over easy eggs, it's just the scrambled.
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With my Loge pre-seasoned pan I never had an issue with sticking eggs. Works perfectly!
I wanna see how the carbon pan does, please ! Thanks for volunteering, Art.
You should have a look at SolidTeknics pans. They are an original Australian brand, that are now also made in the USA. I have had one for 5 months. You will need to oven season it first. I do take care of it after using by stove top re-seasoning, but it is now just great to cook with. Eggs fried or scrambled, curry, beef chilli, Rosti potato etc. You can use tomatoes you just need to care for it after each use. Good pans just need to be taken care of. They last a life time. I'm currently waiting a cast iron pan from Stargazer. Due for delivery in two weeks. Happy cooking.
Is there a reason for not reviewing the copper nonstick surface pans?
Thank you for all your work you do on this channel, you have really helped me. I have been learning so much, and already down 15lbs in 2weeks. Couldnt have done it without you.