You guys have to check out the new glass containers called "Fire and Ice" I got mine on amazon. You can go straight from the freezer into a hot oven without defrosting, and without any breaking! They can be used in up to 500°oven. They are so awesome! Now I make all kinds of recipes like lasagna or anything that needs to go in the oven and freeze them in batches, then just set the oven temp, pull it out of the freezer and straight into the oven. NO Defrosting! They come in many different sizes. I absolutely love them 💜
Umi imU I had a look at the reviews on the Fire Ice cookware. Not good! e.g. "I've used the glass containers before, but this one exploded in the microwave after 1 minute. No idea how to contact the manufacturer since I no longer have the packaging." Lot's of other bad experiences.
You are so right. I listened to a program on waste & recycling last week. They said the plastic water bottles people drink out of take over 500 years to break down in a landfill.
I keep wide mouth glass jars from store items in order to reuse them, providing the lid hasn't absorbed a permanent unpleasant odor. Or buy canning jars and a supply of plastic screw-top lids....Target has it all online.
Some many young parents would benefit from this knowledge. Good information is no longer pasted down to younger generations, thank you for helping people raise their families as healthy as they can😊
I've been cooking in cast iron my whole life. My pancake griddle belonged to my great-grandmother. My mom gave me a set of stainless steel saucepans and pots for my wedding 40 years ago and I'm still using them. Pyrex and Corningware for baking and casseroles. Mason jars for storage. I LOVE your stove! Tell us about it, please!
Yes, mason jars for storage. I live in a small trailer and have open shelve up high because of lack of storage space. So when I buy macaroni, or beans or flaxseed, or anything dry like that they are in quart jars on the shelf and I can see what is in them.
I've taken CVS women's multivitamin-mineral-iron supplements for countless years. I never eat liver and spinach almost never and my iron level is fine. Supplements do work but you may still need them after your period permanently ceases.
Back in the very early 90’s people came into the scrap yard and selling their cast aluminum pots. One couple said both her parents had passed away from Alzheimer’s. That was the very first time I had heard about toxic pans and also the aluminum in deodorants and makeup and things women used. I eventually weeded out the bad stuff and sentimental things I held on to for awhile but didn’t use them. I remember my Mom had the aluminum multi colored drinking glasses which are highly collectible today and even the old aluminum ice trays. Thanks for sharing all the wise nuggets!😉👍
According to textbooks, aluminum exposed to air instantly acquires an aluminum oxide coating that shields it from all further chemical activity. OK, try this: put a tablespoon of swimming pool acid into a soda bottle. Roll up an 8" square of aluminum foil and drop it into the acid in the bottle. Put a balloon over the top. Observe the reaction. When the balloon is inflated, tie it off and let it drop.... to the ceiling! So the touted oxide coating does not protect against strong acid. Next, try the same thing with a tablespoon of lye in an couple ounces of water. Same thing. So the oxide coating does not protect against strong alkaline. So much for the textbooks. Warning: do not ignite these balloons. They contain hydrogen, which reacts with oxygen in the air to form dihydrogen monoxide, a dangerous chemical known to be lethal in its solid, liquid, and gaseous states.
Honey, if you're that worried about your iron intake, you need to nix the black strap mollasses! It's got a lot of iron in it, it's what ppl used to use in place of a supplement! Sheesh! And you'd have to cook acid foods every day, three to four times a day for hours on end to OD on iron from using cast iron pans, especially if you're seasoning them correctly. And no, iron doesn't stay in your body forever, over time your body will use it up and excrete it as with most things. It is a slower process, but it does go away. We use it, that's why and how ppl can become anemic if their diet is lacking. Otherwise, if they at one time had an adequate intake, they would never become anemic from lack of sufficient iron in their diet. I'd be more worried about lead and aluminum, but most of those exposures have been reduced greatly over the years. Our grandparents also cooked in those heavy aluminum pans all the time, and used foil like crazy, but it's been their kids and grandkids who are seeing so much problem from too much aluminum. I'm more suspicious of it in antiperspirants and cosmetics, as well as things like nail polishes, jewelry, and air fresheners than I am of cookware. I use cast iron, glass, stainless steel, and enameled cookware like the good old granite ware that most canners are made of. You just can't beat a good old enameled pan sometimes! Yeah, we are phasing out the non stick stuff, except for one pan I use only for frying single egg patties to make sandwiches with. I'll scramble the mix, fry about one ladle full at a time, then freeze them flat on a cookie sheet. Then I can bag them in the freezer, and we can heat one at a time with a sausage patty in the toaster oven to make quick breakfast sandwiches.
I love cooking in cast iron. My body doesn't absorb iron very well so I have to get infusions every 18 months. Yes, your body does use up iron whether you're young or menopausal.
Honey,you make some good points,but,she is doing great work,for sure.And,...are you aware of how much aluminum is coming down upon us all from the geo-engineering going on over our heads non stop,world wide,(i.e.)chem trails? Poisoning not only us,but everything,notice the decline in the health of trees? Notice the decline in the insect population?It,s obviously in our water as well as our soil.Not only are they spraying massive quantities of aluminum,but barium,strontium 90,and much more.Best to you.
Janine Park Ruth Smith Times up I love love love my cast iron! Sometimes you can find cast iron cookware at yard sales real cheap because people either don't want to take the time to clean or don't know how, especially when they have a lot caked on!!! It is true about cast iron being just about the right amount for a supplement at any age especially if not eating much food with iron in it!!! And if the cookware is seated correctly and managed properly after each use it is the original nonstick cookware!!! I used to have a real issue with keeping my iron up, but I finally learned when I became pregnant with my first child back some 30 or so years ago, that one needs vitamin C in your system as well to be able to absorb and use the iron, no matter how you get the iron!!! I was going to add that back in the day cast iron was almost all that was used to cook with, even as one ages, so I don't think one gets too much iron just using the cookware regular and eating regular no matter one's age or gender, even if being menapausal! Maybe Stacy is worried about too much because she doesn't want to give up her molasses!!! Lol!!!
So you spurred me to do a little research on cast iron.... For adults, iron toxicity is really only a problem if you are predisposed to it (hemochromatosis). It's hard to overdose if you are a normal healthy adult. "Mature" women and men need about the same amount of iron daily (~8 mg). The maximum safe dosage is roughly 40-45 mg per day. While it is true that iron levels are greatly reduced through menstruation or blood loss, to say that iron never leaves your body otherwise would be incorrect. (Think of all those years in Early America where everyone used a lot of cast iron cookware....) An extremely high dosage, over a long period of time, is what leads to iron toxicity. Also, WHAT you cook in your cast iron matters. Acidic foods are what release additional iron into your food. Not everything you cook does this. Even so, for a normal person, the amount of iron released on average from cast iron is well within safe dosage levels assuming one is not taking large iron supplements.
tracyrenearn If it doesn’t come from animal...absorption might be even lower. On top of that almost every food stops iron absorption. You have to be eating everything as standalone. Eggs, coffee, milk, fiber foods. Beans and seeds need to be soaked. It’s no wonder so much of the population is iron deficient. As for me I almost died from anemia. There is so much anxiety going on in the general population that I’m starting to believe it’s iron deficiency. I was tempted to jump off a bridge. Little did I know.
I am a young dairy farmer from New York interested in self sustainability. I am so inspired by your channel. Its a fantastic resource. P.S. I hope to have great jewelry like Stacy someday! Love you guys
Thanks for watching the video, what is your go to cookware? 🤠👍see ya tomorrow! Just to be clear, we are not saying not to use cast iron, WE have just made the decision to ALTERNATE our cookware 😉
I had such a hard time with cookware to find safe cookware. We don’t use Teflon. I think having a good variety will help with accumulation. There’s a chance of leaching and toxicity with all cookware. Iron in cast iron. Lead in glass and ceramics. And nickel in stainless steel. I currently use cast iron and ceramic coated fry pans and pots. Glass for baking.
Cast iron was my go to cookware 🤣 My husband, David, and I have lots of those symptoms you brought up #Stacy. Plus we ant spring chickens 😂 I love glassware. Have a lot of different shapes, sizes and kinds! But I really have a problem with stainless steel cookware because of sticking. I can’t figure out what I am doing wrong 😩
Lead glass, commonly called crystal, is a variety of glass in which lead replaces the calcium content of a typical potash glass.[1] Lead glass contains typically 18-40% (by weight) lead(II) oxide (PbO), while modern lead crystal, historically also known as flint glass due to the original silica source, contains a minimum of 24% PbO.[2] Lead glass is desirable[3] owing to its decorative properties. Originally discovered by Englishman George Ravenscroft in 1674, the technique of adding lead oxide (in quantities of between 10 and 30%) improved the appearance of the glass and made it easier to melt using sea-coal as a furnace fuel. This technique also increased the "working period" making the glass easier to manipulate. The term lead crystal is, by technicality, not an accurate term to describe lead glass, as being an amorphous solid, glass lacks a crystalline structure. The use of the term lead crystal remains popular for historical and commercial reasons. It is retained from the Venetian word cristallo to describe the rock crystal imitated by Murano glassmakers. This naming convention has been maintained to the present day to describe decorative hollow-ware.[4] Lead crystal glassware was formerly used to store and serve drinks, but due to the health risks of lead, this has become rare. One alternative material is crystal glass, in which barium oxide, zinc oxide, or potassium oxide are employed instead of lead oxide. Lead-free crystal has a similar refractive index to lead crystal, but it is lighter and it has less dispersive power.[5] In the European Union, labeling of "crystal" products is regulated by Council Directive 69/493/EEC, which defines four categories, depending on the chemical composition and properties of the material. Only glass products containing at least 24% of lead oxide may be referred to as "lead crystal". Products with less lead oxide, or glass products with other metal oxides used in place of lead oxide, must be labeled "crystalline" or "crystal glass".
My theory is that we just need to do everything in moderation, and consume a variety of foods that balance each other out. It seems like there's a caveat with every food so we just need to not consume them all day every day. Given the choice between molasses and cast iron I'll take the molasses because it has a ton of other important nutrients in it. :)
@@maryannmiller7822 I dont believe everything ANYONE says but there is a recommended amount of iron that a person needs to consume every day just like many other vitamins and minerals, Im pretty sure if they FDA determined iron "doesnt go away" they wouldnt advise to consume daily. Your body needs vitamins and minerals daily because they are vital for cell and organ function and do indeed need to be replenished regularly
@@SunshineCountryChickens i agree, Im not a big FDA fan that's all. I try to find what I need in my foods. Im not sure if cast iron will over load us with iron.:-)
Well done, thank you. As a woman who still at 63 still tends to anemia, I love using my cast iron as much as I can for the very reason that I need every little boost I can get; my mom told me when I started cooking back in the 60s that I should always use it. Love your channel, love your lifestyle!
I've researched anemia and iron a LOT recently as I have been on the anemia fence since forever! My granddaughter is now having some issues. I've read that we should never take iron as it cannot leave our bodies except by blood donation. Some people have too much and have to be "bled" to get it back to normal. Seems a real issue that a little copper is needed instead of iron. Not too much, but thought I'd give a little info so you could research it yourself. A lot of good information is from Morley Robbins and the Root Cause Protocol. Google it and see what you think.
I found out the hard way about non-stick pans. I was making supper and the kids got in a knock-down brawl. While I was untangling two teenage daughters supper burned up. It wasn't a smokey mess but I smelled a chemically/plastic smell. I had a sweet little parakeet in a cage in the kitchen....he died from that toxic smell. My heart was broken cause he was my little buddy. I found out after that just how delicate birds respritory systems are and felt so guilty. ALL THAT TELFON STUFF WENT STRAIGHT IN THE RECYCLE BIN! If it could kill a bird what was I doing to my kids! From then on I use nothing but glass, cast iron and stainless.
I know exactly how you feel Robin. Friend of mine left a Teflon coated frying pan on the stove and forgot about it and came back in the kitchen and turned it off, and let it cool down on the stove. Little did she know that in a Room basically the other end of the house her little budgie died from the toxic fumes😣
5argeTech /\ YEP, I cried my eyes out! That little guy used to sit on my shoulder, fly to me, sing and talk up a storm. He would even dive down my shirt and sleep between my boobies. LOL such a sweet little guy. I still feel guilty.
Opy Brook That's exactly what I'd thought after throwing it out! I wonder what's done with it. I didn't even think about donating it to Salvation Army because I was afraid someone else could face the same situation.
How do you make stainless non-stick? I have tried a salt rub, but that is only partially effective. Keeping the temperature down helps, but that requires constant watching. Because stainless cookware is thin, it tends to get hot spots that burn and stick.
You and Rain Country Homestead are my HEROES. Stacy, I've learned invaluable things from you about how to eat and care for my body and more--I THANK YOU SO MUCH FOR THIS VID!! A--nd Doug, I am astounded with what you have created on your homestead. It's.like your and Stacy's own village or kingdom. HOW COULD YOU DO ALL THAT WITH NO CARPENTRY SKILLS TO START WITH??? ? How do you do all the things you do??? And I just had the privilege of watching your marriage video. Doug, I'll never forget your finally saying, "Now it feels like it's become how it's MEANT to be!" That really struck me. And I could read in your happy face more than you could even express. Thank you for the YEARS of giving, teaching, and being examples to all your subs. I have massive hugs backed up in my system for you. I guess you could call it a constipation of hugs!! (Oops, sorry... got carried away.) But I so want to meet you in person and hug you. I'm a grammy of 78 and right now am supporting one of my sons and his daughters he was raising alone, because he had a stroke and was then diagnosed with something akin to M.S. and my time and money isn't my own. So I cannot support you or show my gratitude by ordering the things I want to that you list that would give you a commission from Amazon, etc. I wish I could order all. But if I ever get skinny and rich...!!❤Sue
If your cast iron is seasoned you are cooking on a surface of carbon and that is inert. You really cant get an even acepible meal if your cast iron isn't seasoned. Watching your meal slide out of that pan proves its seasoned! You are cooking on organic carbon ! Not cast iron any more, that is baked on carbon and its hard and slick, that's why our grandparents were so healthy. I enjoyed your vedio but carbon baked that hard is very health for a cooking surface. It never hurts to polish your cast iron with salt it cleans,disinfects and polishes the carbon to a point nothing will stick to it. Do that and the next morning you can pan flip anything your cooking like a tv chef. Thanks Rick
@@Sunshine_Daydream222 Like he said, salt polishes and cleans, it doesn't season. I never knew this... In this case, flaxseed oil (the food equivalent of linseed oil) stands above the other types of oil for the purpose of seasoning a cast iron because it polymerizes into a solid form during hours of high heat-and solidly bonds to the surface of the cast iron pan, giving it a thick, complete coating. And since linseed oil is traditionally used to give paintings and wood finishes a hard, polished finish, it only makes sense that its food equivalent, can do the same for cast iron pans. food-hacks.wonderhowto.com/how-to/only-seasoning-your-cast-iron-pans-will-ever-need-0167656/
@@Sunshine_Daydream222 You clean it with salt and season it with fat. I always clean mine with course kosher salt. I keep a jar of it on my counter just for that reason.
I got rid of all our plastic and metal containers about 6 years ago and moved to exclusively Mason jars for all food storage and food transportation. In the pantry, in the fridge, in our lunch bags... all glass. I think we have every size and shape of glass canning jar ever made! Lol! The only downsides are catastrophic shatters (nightmare to clean up if you drop a jar on concrete or pavement) and the space all that glass takes up (one whole cupboard, two small drawers, a basket, and an entire set of shelves in our cold room... PLUS some pretty heavy and large lunch bags), BUT no leaching, no staining, no weird smells, easy to clean, can be sterilized, can be recycled, cheap to replace, can easily view contents, never "goes bad" (materials don't warp, melt, or lose their ability to close), guaranteed leak proof, "everything" safe (boiling water, freezer, oven, microwave, dishwasher)... It's really the only system of food storage that can be replaced part by part: rings, snap lids, and jars... and is 100% interchangeable between large mouth to large mouth, and standard mouth to standard mouth. My only regret is that we didn't switch over sooner!
Hey, i just wanted to let you know: I’m a 26 years old young woman from New York and I love your videos! So excited about your cook-book!! Please keep making videos because I’m proof that everyone loves your videos - young and younger ;)))
Stacy, blackstrap is wonderful, it is full of minerals, especially potassium, but it is also high in iron. So If you are concerned about getting to much iron you may want to limit how much you use. But it is great if you need iron, like I do, because I stay borderline anemic. It does not affect me at all, and I only know about it because when I give blood, they have to centrifuge it to get an accurate reading. It is great for keeping you regular, and keeping your minerals balanced. God bless y'all, I am enjoying watching your you tubes. And thanks Doug for helping us keep safe from things we might not know because we don't have TV and don't watch any media news, just alternate, and not often. Great Grandma Jacky
I've always liked cast iron pans, but in my youth went cheeep. Now with age comes wisdom & learned patience. I've made it known I'm hunting for all cast iron... And ta-da.... Hubby brings me a new pan every so often now and mom-in-law gifts me some.... God is good, His gifts are streaming in through loved ones.... Stacy.... Please share a Stevia seed to kitchen ready to use video....thanks for growing my brain ♥ love your vids ♥
Stacy I am 58 years old had to have a hysterectomy because of cancer at 30 use cast iron everyday I did not know that about cast iron thank you for letting us know that I learned so much from you and Doug and I certainly appreciate y'all very much God bless you both and enjoy that wonderful meal she just cooked
Hi Doug and Stacy, My husband and I are enjoying our morning coffee with you both!! Love this video. Stacy, when you talk about cooking and cookware, I find it so interesting. The pancake looked great. And I am so excited that you said you are going to have a cookbook available soon!! What wonderful news. Whenever I find someone on TH-cam who is a Nourishing Traditions fan, I am SO happy!! And I agree with you 100% as to the cast iron - especially as in my case being a woman in her 60s. It was so interesting what you shared about fruit. I was wondering...do you think eating the fruit by itself might raise blood sugar too much - especially for older women who may not have the same insulin/glucose response as when we were younger? Thank you SO much for your input. I love your knowledge!! And it was fun having breakfast with you. Hope you'll make more videos like this!! Love and God Bless, Mary
The fruits we have now have been genetically altered to be sweeter than its origin. You should check with your glucose meter before eating and an hour after eating it.
TheShumoby - thanks so much. I don’t have diabetes. Thank goodness! I just always hear how you should eat a balanced diet at each meal rather than just one food because eating fruit with fat and protein helps modulate it’s sugar. But I tried eating fruit on an empty stomach yesterday for lunch and it agreed with me and I felt well. I don’t think it affected my blood sugar in a bad way. Thanks so much for your concern and advice. I really appreciate it. 😀😀😀
Love your wood cook stove. Iron pans do not leach as much as many people claimed. I have used cast iron for over 40 years and my iron content is not excessively high. It is actually right in the middle of the chart for iron in the blood. Hair samples show normal concentrations of iron in them so they are not extra high.
Wow , Stacy you are amazing. I did not know that about cast iron. I have an old cast iron frying pan from my mom. She got it back in the 1970s. But my problem is I'm getting older and the darn thing is so heavy!
Yep, cast iron is a bit heavier but, not only is it much healthier to cook with but you'll also make great strength gains in your biceps and forearms - it's a win win all around!
Cast iron is heavy...BUT....start a search for Griswold. It's older (than Wagner) and much, much lighter. Unfortunately, it's hard to find. Search the history, on Google....very interesting.
Cast iron saves on electricity. We have two LeCrusett pots with lids (ceramic lined) & they heat up so quickly! Even a big pot of water for pasta boils in a few minutes. Stainless takes forever. Once our cast frying pans get hot I can usually shut the stove off and it will still cook the food.
I've been using Belgique stainless steel from Macy's for 30 years. They clean up beautifully, have a lifetime warranty and most importantly, they are stovetop and oven friendly. Look for sets on sale, especially during the holidays. I've bought sets for family and friends and they love them. I've added pieces over the years as well.
I never heard that about when to eat fruits before, so I think I'll have to leave my fruit eating for more of a snack. You hit all the points on the head perfectly, great job Stacy! :)
Stacy I do want to warn you about one thing though,. Some stainless steel pots use aluminum rivets to fasten their handles. I like the pots that are spot welded. Just want to throw in my two cents😘😘🙄
Griswald,BSA,Lodge for those of you that don't know, they are all cast iron. Stainless steel, wooden or bamboo spoons, spatulas and tongs. Serving spoons, dippers, strainers, spatulas, tongs, spoon skimmers, straining spoons, hand held fine mesh strainers 3 sizes, measuring cups and measuring spoons all are made of stainless steel. Stew pots, 3 sizes from small, medium to large pots with lids to match, several mixing bowels assorted sizes, huge round dish pans, all of these stainless steel. Bakeware, Pampered Chef, old school, not the ceramic dipped kind. I'm talking about when Pampered Chef was just beginning, cause it used to be called(THE PAMPERED CHEF)! Where to begin, 2 stoneware bread loaf pans, 2 of the huge round deep stoneware dishes with matching lids "this extremely deep dish is perfect for baking a huge chicken stuffed with wild rice", (the deep dish round stoneware dish doubles as a lid or you can use the lid for a casserole dish, pizza stone, deep dish baker, two 9"x13" stoneware cake pans, stoneware cookie sheet(I flip this upside down and it becomes the lid for the stoneware cake pan) or if I need a really deep 9"x13" baker I can flip the second 9"x13" stoneware cake pan as a lid on the first 9"x13" pan. Glassware, several Pyrex mixing/baking dishes all assorted sizes from small honey colored baking cups to huge round deep casserole dishes all shapes and sizes. My groom and I have been married for 38 years, we do accumulate stuff, but in saying that I use it *****ALL*****! We have catered for years, so we have stainless steel in many many sizes, it's the only way to go. It's efficient, easy to clean/sanitize and stacks well upon each other, not to mention its heat retention qualities. Stainless steel serving spoons are the greatest!
Great information, I will hate selling my Club cast aluminum but I had read the same information about it and have been slowly replacing pieces of the set. Thanks for the nuggets.
Thanks for your tips on cookware.... my mom had got vision-ware (glass)years ago, so I use them and I got rid of all my plastic storage containers, now I use glass. Thanks for the tip on fruit too... Enjoyed video and I can hardy wait for cookbook......
Good morning!! Stacy is sooo on point with all this!! A lot of people do not realize the effects from using different kinds of metals, plastic, and such, especially with the way everyone now days use a microwave. Yuck yuck yuck!! Cannot wait to try this recipe!! Thank you!! #njhomesteadhomie
What a wonderful start to the day! Cookware- thank you for the info-cast iron, stainless steel and glass are all that I use too! Drinking my kombucha while watching you. Oh and my Apple raisin hooch came out Great. So looking forward to your cookbook!
What awesome information! I literally got rid of all aluminum cookware and bought an entire set of antique Revere Ware with the copper bottoms. I'm down to one cast iron skillet and have a lot of stone baking pans and stone roasting crocks. If you don't have one of those, I highly recommend them. I'm really looking forward to getting your cookbook when it comes out. Thanks for sharing and have an awesome day!
@@susiebear3316 hey Susie I find them in thrift stores and yard sales. I'm too cheap to pay brand new prices. I was really blessed to find a romertoff Baker/roaster big enough to hold a 15 pound turkey. Happy hunting. Also, you can find them for a really decent price on eBay. I hope these ideas help some. Have a great day!
Most of the really healthy elderly Amish ladies round here say same as Stacy. They have equal heavy stainless cookware and some cast iron. They do not cook everything in cast iron either but its awesome for many things!!
Just watched this and that pancake looks sooooo good! I noticed right away you were talking about the weather this is 3 yrs ago and here we are again in this cold spell with high winds. We will all get thru this just like we did yrs ago, so thankful the Lord watches over His children, thank you for this video!
I'm very excited you're doing a cookbook! Grateful to have y'all in my neck of the woods. I have so many health issues with EDS and I am having my 3rd iron infusion in the last few months. I try to use my cast iron as much as possible. Hope to meet y'all one of these days. Could use your prayers, I'm headed to St. Louis in the morning for MRI of brain and spinal cord. Stay warm tonight!
Thank you very much..,Absolutely..i have been asking myself this question ..about cast iron...some time ago ..and your right Stacy people really ..DON’T LIKE TO ADMIT THIS I HAVE LEARNED IT ON MY OWN......,and NOT THE NICE WAY..people can get so agressif ..too bad....bon appétit......
Stacy - thanks for addressing the issue about cast iron cookware and being post menopausal. I didn’t want to give up on using my cast iron cookware especially for baking so I starting acquiring enameled cast iron pieces. Staub and Le Creuset were the two most common brands of enameled cast iron when I started buying this type of cast iron over 10 years ago but now other not as expensive brands are starting to offer some.
For the average person, the iron in cast iron poses no health hazards. It does pose a danger to those who are prone to iron overload. Here is an article that I think gives an objective view on cast iron and iron. I’ve been using cast iron for years with no health problems. I also us cast iron that is well over a hundred years old. examine.com/nutrition/are-cast-iron-pans-unsafe/
I can’t believe your cookbook is coming out soon. I have been writing so many of your recipes and tips down in a notebook every since I came across you guys!! Super excited to buy it🙂
I use soap. Scrub them in the sink, rinse well, and heat on the stove to dry. Oil them, and put them away for next time. Just don't soak them in soapy water.
@Opy Brook Remember, while soap can help break the surface tension of water and help cut grease, it does not sanitize. The heat is what kill germs. Only antibacterial soap kills germs and it isn't healthy. I've never had a need to wash mine with soap as everything comes off well. I doubt that is why her family was sick as illness comes from germs and bacteria and soap can only help the water wash it away. If we heat our pans, bacteria is gone. However, she may have had some other practices that were not sanitary that lead to their sickness. Thankfully, God is good and is gracious to continue teaching us all!
Amazing how God works! I just bought a set of stainless steel and a little cast iron pan to replace all of the toxic mess is my kitchen, and I just read that article about iron buildup and was afraid. I am so happy u shared this. It was Meant To Be. We love you Doug and Stacy! God bless!
Good morning! Love my cast iron and glass. Have a lot of aluminum bakeware that I need to get rid of today. Bummed, cause I love the ease of using them, plus, like you many were from my grandmothers kitchens. Start looking for stainless replacements.....shopping 😁
Deb Lewis I have a lot from my mama and mamaw kitchen also. Gonna be hard to stop using them. Probably have to find new uses for them. Maybe for potted plants. But ornamental plants. I’ll think 🤔 of something. Hard for me to get rid of memories. This is one of the many videos I learned so much, so fast from! Great nuggets. 🌝💫 Be safe #Deb out there shopping 🙏👍
I know about aluminum but what about tin? I have thrifted copper pans which are lined with tin. I also have been picking up all of the glass containers I can especially if they have a glass lid.
Look up James Townsend & Son, TH-cam channel is "Townsends". They make 18th century re-enactment cookware including tin-lined copper wares. Jon (son) mentions in one of their videos that tin will melt at very high temperatures. They might be a good place to start.
Now these are the videos I love to watch. Thank you for brightening my day and offering up some nuggets this morning. We use cast iron, stainless, pyrex and....... Before I even finished watching this video I talked to my husband because we have 2 newer non-stick. They will be going bye-bye. Have a great day!
Glass was the preferred packaging not to long ago I wish we could return to it. plastic has proven to be a bad thing for us all!
You guys have to check out the new glass containers called "Fire and Ice" I got mine on amazon. You can go straight from the freezer into a hot oven without defrosting, and without any breaking! They can be used in up to 500°oven. They are so awesome! Now I make all kinds of recipes like lasagna or anything that needs to go in the oven and freeze them in batches, then just set the oven temp, pull it out of the freezer and straight into the oven. NO Defrosting! They come in many different sizes. I absolutely love them 💜
@@Umi-imU-We-Are-One I can't find these on Amazon. Can you share a link?
Umi imU I had a look at the reviews on the Fire Ice cookware. Not good! e.g. "I've used the glass containers before, but this one exploded in the microwave after 1 minute. No idea how to contact the manufacturer since I no longer have the packaging." Lot's of other bad experiences.
You are so right. I listened to a program on waste & recycling last week. They said the plastic water bottles people drink out of take over 500 years to break down in a landfill.
I keep wide mouth glass jars from store items in order to reuse them, providing the lid hasn't absorbed a permanent unpleasant odor. Or buy canning jars and a supply of plastic screw-top lids....Target has it all online.
Some many young parents would benefit from this knowledge. Good information is no longer pasted down to younger generations, thank you for helping people raise their families as healthy as they can😊
I've been cooking in cast iron my whole life. My pancake griddle belonged to my great-grandmother. My mom gave me a set of stainless steel saucepans and pots for my wedding 40 years ago and I'm still using them. Pyrex and Corningware for baking and casseroles. Mason jars for storage. I LOVE your stove! Tell us about it, please!
Yes, mason jars for storage. I live in a small trailer and have open shelve up high because of lack of storage space. So when I buy macaroni, or beans or flaxseed, or anything dry like that they are in quart jars on the shelf and I can see what is in them.
My iron is usually on the low side so I guess I should cook more tomatoes on iron skillet then.
I am menopausal and I have low iron. I think your iron levels differ from person to person.
@thefirst noob
- Iron from supplements will be better since you know the amount of intake.
I've taken CVS women's multivitamin-mineral-iron supplements for countless years. I never eat liver and spinach almost never and my iron level is fine. Supplements do work but you may still need them after your period permanently ceases.
I had anemia. I started using cast iron. It helped.
Once you hit menopause, you dont need extra iron. In fact, I'm told too much iron in a post menopausal woman is dangerous.
Back in the very early 90’s people came into the scrap yard and selling their cast aluminum pots. One couple said both her parents had passed away from Alzheimer’s. That was the very first time I had heard about toxic pans and also the aluminum in deodorants and makeup and things women used. I eventually weeded out the bad stuff and sentimental things I held on to for awhile but didn’t use them. I remember my Mom had the aluminum multi colored drinking glasses which are highly collectible today and even the old aluminum ice trays. Thanks for sharing all the wise nuggets!😉👍
According to textbooks, aluminum exposed to air instantly acquires an aluminum oxide coating that shields it from all further chemical activity. OK, try this: put a tablespoon of swimming pool acid into a soda bottle. Roll up an 8" square of aluminum foil and drop it into the acid in the bottle. Put a balloon over the top. Observe the reaction. When the balloon is inflated, tie it off and let it drop.... to the ceiling! So the touted oxide coating does not protect against strong acid. Next, try the same thing with a tablespoon of lye in an couple ounces of water. Same thing. So the oxide coating does not protect against strong alkaline. So much for the textbooks.
Warning: do not ignite these balloons. They contain hydrogen, which reacts with oxygen in the air to form dihydrogen monoxide, a dangerous chemical known to be lethal in its solid, liquid, and gaseous states.
Honey, if you're that worried about your iron intake, you need to nix the black strap mollasses! It's got a lot of iron in it, it's what ppl used to use in place of a supplement! Sheesh! And you'd have to cook acid foods every day, three to four times a day for hours on end to OD on iron from using cast iron pans, especially if you're seasoning them correctly. And no, iron doesn't stay in your body forever, over time your body will use it up and excrete it as with most things. It is a slower process, but it does go away. We use it, that's why and how ppl can become anemic if their diet is lacking. Otherwise, if they at one time had an adequate intake, they would never become anemic from lack of sufficient iron in their diet. I'd be more worried about lead and aluminum, but most of those exposures have been reduced greatly over the years. Our grandparents also cooked in those heavy aluminum pans all the time, and used foil like crazy, but it's been their kids and grandkids who are seeing so much problem from too much aluminum. I'm more suspicious of it in antiperspirants and cosmetics, as well as things like nail polishes, jewelry, and air fresheners than I am of cookware. I use cast iron, glass, stainless steel, and enameled cookware like the good old granite ware that most canners are made of. You just can't beat a good old enameled pan sometimes! Yeah, we are phasing out the non stick stuff, except for one pan I use only for frying single egg patties to make sandwiches with. I'll scramble the mix, fry about one ladle full at a time, then freeze them flat on a cookie sheet. Then I can bag them in the freezer, and we can heat one at a time with a sausage patty in the toaster oven to make quick breakfast sandwiches.
I love cooking in cast iron. My body doesn't absorb iron very well so I have to get infusions every 18 months. Yes, your body does use up iron whether you're young or menopausal.
Honey,you make some good points,but,she is doing great work,for sure.And,...are you aware of how much aluminum is coming down upon us all from the geo-engineering going on over our heads non stop,world wide,(i.e.)chem trails? Poisoning not only us,but everything,notice the decline in the health of trees? Notice the decline in the insect population?It,s obviously in our water as well as our soil.Not only are they spraying massive quantities of aluminum,but barium,strontium 90,and much more.Best to you.
Janine Park
Ruth Smith
Times up
I love love love my cast iron! Sometimes you can find cast iron cookware at yard sales real cheap because people either don't want to take the time to clean or don't know how, especially when they have a lot caked on!!! It is true about cast iron being just about the right amount for a supplement at any age especially if not eating much food with iron in it!!!
And if the cookware is seated correctly and managed properly after each use it is the original nonstick cookware!!!
I used to have a real issue with keeping my iron up, but I finally learned when I became pregnant with my first child back some 30 or so years ago, that one needs vitamin C in your system as well to be able to absorb and use the iron, no matter how you get the iron!!! I was going to add that back in the day cast iron was almost all that was used to cook with, even as one ages, so I don't think one gets too much iron just using the cookware regular and eating regular no matter one's age or gender, even if being menapausal! Maybe Stacy is worried about too much because she doesn't want to give up her molasses!!! Lol!!!
Janine, it's her choice HOW she gets her iron. SHEESH!!!!
Janine if you watch the Morley Robbins videos you will see why she is worried about taking in too much iron.
Glass and cast iron cookware is the best.
stainless steel is amazing also....no chemical leaching.
This would be a wonderful video addition: A weekly visit with Stacy & Doug joining them for Breakfast Off the Grid-dle!
So you spurred me to do a little research on cast iron....
For adults, iron toxicity is really only a problem if you are predisposed to it (hemochromatosis). It's hard to overdose if you are a normal healthy adult. "Mature" women and men need about the same amount of iron daily (~8 mg). The maximum safe dosage is roughly 40-45 mg per day. While it is true that iron levels are greatly reduced through menstruation or blood loss, to say that iron never leaves your body otherwise would be incorrect. (Think of all those years in Early America where everyone used a lot of cast iron cookware....) An extremely high dosage, over a long period of time, is what leads to iron toxicity. Also, WHAT you cook in your cast iron matters. Acidic foods are what release additional iron into your food. Not everything you cook does this. Even so, for a normal person, the amount of iron released on average from cast iron is well within safe dosage levels assuming one is not taking large iron supplements.
www.webmd.com/vitamins-and-supplements/features/iron-supplements#1
www.healthline.com/nutrition/why-too-much-iron-is-harmful
universityhealthnews.com/daily/energy/use-cast-iron-cookware-as-an-iron-deficiency-treatment/
img2.timg.co.il/forums/1_167440814.pdf
@@libertyfivefivesix I read that also after watching this video. According to the university site I read we only absorb about 10% of iron present.
@@tracyrenearn yep, that's what I discovered also. I think the absorption percentage for people with hemochromatosis was listed at 30%
tracyrenearn If it doesn’t come from animal...absorption might be even lower. On top of that almost every food stops iron absorption. You have to be eating everything as standalone. Eggs, coffee, milk, fiber foods. Beans and seeds need to be soaked. It’s no wonder so much of the population is iron deficient. As for me I almost died from anemia. There is so much anxiety going on in the general population that I’m starting to believe it’s iron deficiency. I was tempted to jump off a bridge. Little did I know.
Thank you!!!!!!!!!
I am a young dairy farmer from New York interested in self sustainability. I am so inspired by your channel. Its a fantastic resource. P.S. I hope to have great jewelry like Stacy someday! Love you guys
Thanks for watching the video, what is your go to cookware? 🤠👍see ya tomorrow! Just to be clear, we are not saying not to use cast iron, WE have just made the decision to ALTERNATE our cookware 😉
I had such a hard time with cookware to find safe cookware. We don’t use Teflon. I think having a good variety will help with accumulation. There’s a chance of leaching and toxicity with all cookware. Iron in cast iron. Lead in glass and ceramics. And nickel in stainless steel. I currently use cast iron and ceramic coated fry pans and pots. Glass for baking.
I didn't even know I was doing it right. Stainless, glass & cast iron. :-) I loved this video. Thank you Doug and Stacy.
Cast iron was my go to cookware 🤣
My husband, David, and I have lots of those symptoms you brought up #Stacy.
Plus we ant spring chickens 😂
I love glassware. Have a lot of different shapes, sizes and kinds!
But I really have a problem with stainless steel cookware because of sticking. I can’t figure out what I am doing wrong 😩
Lanae Meyer, Hello Lanae 👋
Lead in glassware??
Nickel in stainless steel??
🤔
Lead glass, commonly called crystal, is a variety of glass in which lead replaces the calcium content of a typical potash glass.[1] Lead glass contains typically 18-40% (by weight) lead(II) oxide (PbO), while modern lead crystal, historically also known as flint glass due to the original silica source, contains a minimum of 24% PbO.[2] Lead glass is desirable[3] owing to its decorative properties.
Originally discovered by Englishman George Ravenscroft in 1674, the technique of adding lead oxide (in quantities of between 10 and 30%) improved the appearance of the glass and made it easier to melt using sea-coal as a furnace fuel. This technique also increased the "working period" making the glass easier to manipulate.
The term lead crystal is, by technicality, not an accurate term to describe lead glass, as being an amorphous solid, glass lacks a crystalline structure. The use of the term lead crystal remains popular for historical and commercial reasons. It is retained from the Venetian word cristallo to describe the rock crystal imitated by Murano glassmakers. This naming convention has been maintained to the present day to describe decorative hollow-ware.[4]
Lead crystal glassware was formerly used to store and serve drinks, but due to the health risks of lead, this has become rare. One alternative material is crystal glass, in which barium oxide, zinc oxide, or potassium oxide are employed instead of lead oxide. Lead-free crystal has a similar refractive index to lead crystal, but it is lighter and it has less dispersive power.[5]
In the European Union, labeling of "crystal" products is regulated by Council Directive 69/493/EEC, which defines four categories, depending on the chemical composition and properties of the material. Only glass products containing at least 24% of lead oxide may be referred to as "lead crystal". Products with less lead oxide, or glass products with other metal oxides used in place of lead oxide, must be labeled "crystalline" or "crystal glass".
Thank You Doug and Stacy 🥰💞💖
Stacey you should include this cookware information in your cookbook have a great day
With the links/sources of the information too please.
Thank you Stacy for explaining about the iron going into your body. And about the pepper and your stomach.
We always look forward to your videos. We watch them first thing each evening after our day winds down. Love the sheep!!
I do use all glass bakeware, and safe everything in glass ware too. I use parchment paper.
But Stacy, molasses is a good source of iron! So, no cast iron but molasses! Huh!?
My theory is that we just need to do everything in moderation, and consume a variety of foods that balance each other out. It seems like there's a caveat with every food so we just need to not consume them all day every day. Given the choice between molasses and cast iron I'll take the molasses because it has a ton of other important nutrients in it. :)
If iron "never goes away" why is there a rda set by the FDA to consume daily?
@@SunshineCountryChickens Dont believe every thing you read,with thr FDA.
@@maryannmiller7822 I dont believe everything ANYONE says but there is a recommended amount of iron that a person needs to consume every day just like many other vitamins and minerals, Im pretty sure if they FDA determined iron "doesnt go away" they wouldnt advise to consume daily. Your body needs vitamins and minerals daily because they are vital for cell and organ function and do indeed need to be replenished regularly
@@SunshineCountryChickens i agree, Im not a big FDA fan that's all. I try to find what I need in my foods. Im not sure if cast iron will over load us with iron.:-)
Doug and Stacy sure glad I found you you're covering a lot of things I've had questions about, so once again thank you and have a wonderful day.
Love all these nuggets! Stacy is so smart. Love learning new things especially healthy things
Well done, thank you. As a woman who still at 63 still tends to anemia, I love using my cast iron as much as I can for the very reason that I need every little boost I can get; my mom told me when I started cooking back in the 60s that I should always use it. Love your channel, love your lifestyle!
I've researched anemia and iron a LOT recently as I have been on the anemia fence since forever! My granddaughter is now having some issues. I've read that we should never take iron as it cannot leave our bodies except by blood donation. Some people have too much and have to be "bled" to get it back to normal. Seems a real issue that a little copper is needed instead of iron. Not too much, but thought I'd give a little info so you could research it yourself. A lot of good information is from Morley Robbins and the Root Cause Protocol. Google it and see what you think.
I found out the hard way about non-stick pans. I was making supper and the kids got in a knock-down brawl. While I was untangling two teenage daughters supper burned up. It wasn't a smokey mess but I smelled a chemically/plastic smell. I had a sweet little parakeet in a cage in the kitchen....he died from that toxic smell. My heart was broken cause he was my little buddy. I found out after that just how delicate birds respritory systems are and felt so guilty. ALL THAT TELFON STUFF WENT STRAIGHT IN THE RECYCLE BIN! If it could kill a bird what was I doing to my kids! From then on I use nothing but glass, cast iron and stainless.
Should check the documentary on Dupont and 3M here on TH-cam, i was left with eyes wide open as well as my jaw!
I know exactly how you feel Robin. Friend of mine left a Teflon coated frying pan on the stove and forgot about it and came back in the kitchen and turned it off, and let it cool down on the stove. Little did she know that in a Room basically the other end of the house her little budgie died from the toxic fumes😣
5argeTech /\ YEP, I cried my eyes out! That little guy used to sit on my shoulder, fly to me, sing and talk up a storm. He would even dive down my shirt and sleep between my boobies. LOL such a sweet little guy. I still feel guilty.
Opy Brook That's exactly what I'd thought after throwing it out! I wonder what's done with it. I didn't even think about donating it to Salvation Army because I was afraid someone else could face the same situation.
Robin Murray I’m so sorry 😔
Just got my grandma’s corn stick pan that I’m restoring now. Love the crust on that bread!
We got rid of our non-stick last year. We have cast iron and stainless steel.
nice logo =)
Me too.
How do you make stainless non-stick? I have tried a salt rub, but that is only partially effective. Keeping the temperature down helps, but that requires constant watching. Because stainless cookware is thin, it tends to get hot spots that burn and stick.
One thing that I do quite often when baking is to use parchment paper. Not only does it keep the cooking vessel clean it is also compostable.
Ah! I love using parchment paper. And now I know to remember to compost it!
Yep. Acidity doesn't like iron as far as food goes.
@Kate White: cast iron is NOT full of rancid oil if cleaned and seasoned properly.
18 degrees you say? 18 above is better than 18 below! Hello from Minnesota! Thanks for the good tips and Bless you both.
I am in MN also. I love these videos, when it's so cold here. It's a nice start to my morning, before I go shovel more snow.
@@tanyajstolp 👍😃
We've been running between 14 and 18 degrees in Idaho
@@joy7590 Brrrrrrhh...I hear ya'...😁
I am another Mn Doug and Stacy fan! Today is March 3- freezing cold at like 15 below zero plus wind chill.... I am about one hr west of twin cities.
You and Rain Country Homestead are my HEROES. Stacy, I've learned invaluable things from you about how to eat and care for my body and more--I THANK YOU SO MUCH FOR THIS VID!! A--nd Doug, I am astounded with what you have created on your homestead. It's.like your and Stacy's own village or kingdom. HOW COULD YOU DO ALL THAT WITH NO CARPENTRY SKILLS TO START WITH??? ? How do you do all the things you do??? And I just had the privilege of watching your marriage video. Doug, I'll never forget your finally saying, "Now it feels like it's become how it's MEANT to be!" That really struck me. And I could read in your happy face more than you could even express. Thank you for the YEARS of giving, teaching, and being examples to all your subs. I have massive hugs backed up in my system for you. I guess you could call it a constipation of hugs!! (Oops, sorry... got carried away.) But I so want to meet you in person and hug you. I'm a grammy of 78 and right now am supporting one of my sons and his daughters he was raising alone, because he had a stroke and was then diagnosed with something akin to M.S. and my time and money isn't my own. So I cannot support you or show my gratitude by ordering the things I want to that you list that would give you a commission from Amazon, etc. I wish I could order all. But if I ever get skinny and rich...!!❤Sue
If your cast iron is seasoned you are cooking on a surface of carbon and that is inert. You really cant get an even acepible meal if your cast iron isn't seasoned. Watching your meal slide out of that pan proves its seasoned! You are cooking on organic carbon ! Not cast iron any more, that is baked on carbon and its hard and slick, that's why our grandparents were so healthy. I enjoyed your vedio but carbon baked that hard is very health for a cooking surface. It never hurts to polish your cast iron with salt it cleans,disinfects and polishes the carbon to a point nothing will stick to it. Do that and the next morning you can pan flip anything your cooking like a tv chef. Thanks Rick
Rick Morrow,you are so correct!!👍👍
@@Sunshine_Daydream222 Like he said, salt polishes and cleans, it doesn't season.
I never knew this...
In this case, flaxseed oil (the food equivalent of linseed oil) stands above the other types of oil for the purpose of seasoning a cast iron because it polymerizes into a solid form during hours of high heat-and solidly bonds to the surface of the cast iron pan, giving it a thick, complete coating. And since linseed oil is traditionally used to give paintings and wood finishes a hard, polished finish, it only makes sense that its food equivalent, can do the same for cast iron pans.
food-hacks.wonderhowto.com/how-to/only-seasoning-your-cast-iron-pans-will-ever-need-0167656/
Rick Morrow lyp
@@Sunshine_Daydream222 You clean it with salt and season it with fat. I always clean mine with course kosher salt. I keep a jar of it on my counter just for that reason.
@@Acadian.FrenchFry Yes, don't use iodized salt folks, It won't have the same effect, and it doesn't take a lot.
Thank you for the FYI on iron pans & black strap molasses as well as eating fruit separate from meal. Great!
Another great video. You never disappoint. Thanks for all the great cooking info Stacy.
so lively. I dig the fun spirit y’all put into everything. Righteous. much love. - Daniel
Thank-you for all those nuggets. I do cook with pepper so I will start to watch that
What about pepper ...i didnt hear anything
I got rid of all our plastic and metal containers about 6 years ago and moved to exclusively Mason jars for all food storage and food transportation. In the pantry, in the fridge, in our lunch bags... all glass. I think we have every size and shape of glass canning jar ever made! Lol! The only downsides are catastrophic shatters (nightmare to clean up if you drop a jar on concrete or pavement) and the space all that glass takes up (one whole cupboard, two small drawers, a basket, and an entire set of shelves in our cold room... PLUS some pretty heavy and large lunch bags), BUT no leaching, no staining, no weird smells, easy to clean, can be sterilized, can be recycled, cheap to replace, can easily view contents, never "goes bad" (materials don't warp, melt, or lose their ability to close), guaranteed leak proof, "everything" safe (boiling water, freezer, oven, microwave, dishwasher)... It's really the only system of food storage that can be replaced part by part: rings, snap lids, and jars... and is 100% interchangeable between large mouth to large mouth, and standard mouth to standard mouth. My only regret is that we didn't switch over sooner!
Hey, i just wanted to let you know: I’m a 26 years old young woman from New York and I love your videos! So excited about your cook-book!! Please keep making videos because I’m proof that everyone loves your videos - young and younger ;)))
Woop woop 🤠👍
Same! I am learning so much from Doug and Stacy and am just kicking myself I didn’t find them sooner 💙
I'm from NY, too, and also love these videos!
Stacy, blackstrap is wonderful, it is full of minerals, especially potassium, but it is also high in iron. So If you are concerned about getting to much iron you may want to limit how much you use. But it is great if you need iron, like I do, because I stay borderline anemic. It does not affect me at all, and I only know about it because when I give blood, they have to centrifuge it to get an accurate reading. It is great for keeping you regular, and keeping your minerals balanced. God bless y'all, I am enjoying watching your you tubes. And thanks Doug for helping us keep safe from things we might not know because we don't have TV and don't watch any media news, just alternate, and not often. Great Grandma Jacky
I totally agree.
Got rid of mine too several years ago
Iron in aluminum out!
I've always liked cast iron pans, but in my youth went cheeep. Now with age comes wisdom & learned patience. I've made it known I'm hunting for all cast iron... And ta-da.... Hubby brings me a new pan every so often now and mom-in-law gifts me some.... God is good, His gifts are streaming in through loved ones....
Stacy.... Please share a Stevia seed to kitchen ready to use video....thanks for growing my brain ♥ love your vids ♥
lead has been found in a LOT of glass ware, especially those handed down glassware our mothers collected in their kitchens
Thank you Doug and Stacy I hope you have a wonderful day
Thanks for the nice replies,best wishes to y'all. This was one of my first interactions with videos. God bless.
Thanks for the nuggets! Have a great day!
Thanks for the info about the different types of cooking containers. We use glass and earthenware a lot. Oh second breakfast - yes!
Bring on the nuggets.! I can't do them all but one nugget at a time is do-able. Thanks for this video.
thank you for the information about the iron skillets and pepper i have been using both incorrectly
Stacy I am 58 years old had to have a hysterectomy because of cancer at 30 use cast iron everyday I did not know that about cast iron thank you for letting us know that I learned so much from you and Doug and I certainly appreciate y'all very much God bless you both and enjoy that wonderful meal she just cooked
Thank you for the helpful nuggets of information about cookware & other tips especially about adding pepper after you cook your food.
I could watch you cook all day! I love those kinds of videos, especially off grid cooking. It looked delicious!
It was
@@OFFGRIDwithDOUGSTACY Could tell by the way Mr Doug was enjoying it ! Have a great day .
good info, not sold on stainless steel. Have your ferritin levels checked. Iron loading is a big problem.
An adult man and a menopausal woman.......sounds like a hit song to me. Lol. Laura
GREEN RAVEN 😆😆😆
Nothing wrong with those two.
Hilarious😂🤣
Lol...I heard that right when I read this comment!
Well the men go through their change too and buy a Little Red Corvette, Or, they Buy a Boat, & a Truck to Pull it... 😁
Wow! Who knew?...well we do now, with many thanks to you Stacy. 💖
Hi Doug and Stacy, My husband and I are enjoying our morning coffee with you both!! Love this video. Stacy, when you talk about cooking and cookware, I find it so interesting. The pancake looked great. And I am so excited that you said you are going to have a cookbook available soon!! What wonderful news. Whenever I find someone on TH-cam who is a Nourishing Traditions fan, I am SO happy!! And I agree with you 100% as to the cast iron - especially as in my case being a woman in her 60s. It was so interesting what you shared about fruit. I was wondering...do you think eating the fruit by itself might raise blood sugar too much - especially for older women who may not have the same insulin/glucose response as when we were younger? Thank you SO much for your input. I love your knowledge!! And it was fun having breakfast with you. Hope you'll make more videos like this!! Love and God Bless, Mary
The fruit is a natural sugar and the body can handle that easy, just eat small amounts and see how it goes.
OFF GRID with DOUG & STACY - Will do!! Thank you SO much!! Love, Mary❤️😘❤️
The fruits we have now have been genetically altered to be sweeter than its origin. You should check with your glucose meter before eating and an hour after eating it.
TheShumoby - thanks so much. I don’t have diabetes. Thank goodness! I just always hear how you should eat a balanced diet at each meal rather than just one food because eating fruit with fat and protein helps modulate it’s sugar. But I tried eating fruit on an empty stomach yesterday for lunch and it agreed with me and I felt well. I don’t think it affected my blood sugar in a bad way. Thanks so much for your concern and advice. I really appreciate it. 😀😀😀
Thank you for the wonderful nuggets Stacy🥰
Love your wood cook stove. Iron pans do not leach as much as many people claimed. I have used cast iron for over 40 years and my iron content is not excessively high. It is actually right in the middle of the chart for iron in the blood. Hair samples show normal concentrations of iron in them so they are not extra high.
You probably have well-seasoned iron cookware. That's the key
I've read before the drinking tea blocks iron absorption. Just maybe something to research.
Wow , Stacy you are amazing. I did not know that about cast iron. I have an old cast iron frying pan from my mom. She got it back in the 1970s. But my problem is I'm getting older and the darn thing is so heavy!
I know! I'm sticking with it though. I'll strengthen my arms maybe? 😁
Yep, cast iron is a bit heavier but, not only is it much healthier to cook with but you'll also make great strength gains in your biceps and forearms - it's a win win all around!
Cast iron is heavy...BUT....start a search for Griswold. It's older (than Wagner) and much, much lighter. Unfortunately, it's hard to find. Search the history, on Google....very interesting.
You didn't know it cause it's incorrect.
Cast iron saves on electricity. We have two LeCrusett pots with lids (ceramic lined) & they heat up so quickly! Even a big pot of water for pasta boils in a few minutes. Stainless takes forever. Once our cast frying pans get hot I can usually shut the stove off and it will still cook the food.
My grandma used her cast iron skillet for everything. I was lucky enough to inherit it🙏🏻
Man oh man, I’m on a roll. Once again, I am the first one to like this video.
Love your information always. Just wish I had your energy to do all those great things you do!
I've been using Belgique stainless steel from Macy's for 30 years. They clean up beautifully, have a lifetime warranty and most importantly, they are stovetop and oven friendly. Look for sets on sale, especially during the holidays. I've bought sets for family and friends and they love them. I've added pieces over the years as well.
You do still have to be careful with glass. A lot still does have a glazed coating with lead. Very few dishes are lead and cadmium free.
I never heard that about when to eat fruits before, so I think I'll have to leave my fruit eating for more of a snack. You hit all the points on the head perfectly, great job Stacy! :)
It’s always nice to learn something new every day...thank you guys....have a great day
Stacy I do want to warn you about one thing though,. Some stainless steel pots use aluminum rivets to fasten their handles. I like the pots that are spot welded. Just want to throw in my two cents😘😘🙄
Nice!
Griswald,BSA,Lodge for those of you that don't know, they are all cast iron. Stainless steel, wooden or bamboo spoons, spatulas and tongs. Serving spoons, dippers, strainers, spatulas, tongs, spoon skimmers, straining spoons, hand held fine mesh strainers 3 sizes, measuring cups and measuring spoons all are made of stainless steel. Stew pots, 3 sizes from small, medium to large pots with lids to match, several mixing bowels assorted sizes, huge round dish pans, all of these stainless steel. Bakeware, Pampered Chef, old school, not the ceramic dipped kind. I'm talking about when Pampered Chef was just beginning, cause it used to be called(THE PAMPERED CHEF)! Where to begin, 2 stoneware bread loaf pans, 2 of the huge round deep stoneware dishes with matching lids "this extremely deep dish is perfect for baking a huge chicken stuffed with wild rice", (the deep dish round stoneware dish doubles as a lid or you can use the lid for a casserole dish, pizza stone, deep dish baker, two 9"x13" stoneware cake pans, stoneware cookie sheet(I flip this upside down and it becomes the lid for the stoneware cake pan) or if I need a really deep 9"x13" baker I can flip the second 9"x13" stoneware cake pan as a lid on the first 9"x13" pan. Glassware, several Pyrex mixing/baking dishes all assorted sizes from small honey colored baking cups to huge round deep casserole dishes all shapes and sizes. My groom and I have been married for 38 years, we do accumulate stuff, but in saying that I use it *****ALL*****! We have catered for years, so we have stainless steel in many many sizes, it's the only way to go. It's efficient, easy to clean/sanitize and stacks well upon each other, not to mention its heat retention qualities. Stainless steel serving spoons are the greatest!
I loved This morning's video... can't wait to see you again!!!
Great information, I will hate selling my Club cast aluminum but I had read the same information about it and have been slowly replacing pieces of the set. Thanks for the nuggets.
Thanks for your tips on cookware.... my mom had got vision-ware (glass)years ago, so I use them and I got rid of all my plastic storage containers, now I use glass. Thanks for the tip on fruit too... Enjoyed video and I can hardy wait for cookbook......
Love your stove I have one very similar was my great grand parents . Malleable brand from around 1900. Wood burning only.
Good morning!! Stacy is sooo on point with all this!! A lot of people do not realize the effects from using different kinds of metals, plastic, and such, especially with the way everyone now days use a microwave. Yuck yuck yuck!!
Cannot wait to try this recipe!! Thank you!!
#njhomesteadhomie
I use cast iron a lot and I am a menopausal woman and did not know that about the iron. Thanks for that bit of information Stacy.
What a wonderful start to the day! Cookware- thank you for the info-cast iron, stainless steel and glass are all that I use too! Drinking my kombucha while watching you. Oh and my Apple raisin hooch came out Great. So looking forward to your cookbook!
Amen health and blessings to you!
Just noticed your overalls are KEYS overalls! This was started in my hometown in KS! so neat!
What awesome information! I literally got rid of all aluminum cookware and bought an entire set of antique Revere Ware with the copper bottoms. I'm down to one cast iron skillet and have a lot of stone baking pans and stone roasting crocks. If you don't have one of those, I highly recommend them. I'm really looking forward to getting your cookbook when it comes out. Thanks for sharing and have an awesome day!
I have had the Revere with copper bottoms for over 40 years. Great stuff. Also have cast iron. I do have aluminum cookie sheets.
Really it's made out of a literal Stone can you please tell me where to get these I'm really interested
@@susiebear3316 hey Susie I find them in thrift stores and yard sales. I'm too cheap to pay brand new prices. I was really blessed to find a romertoff Baker/roaster big enough to hold a 15 pound turkey. Happy hunting. Also, you can find them for a really decent price on eBay. I hope these ideas help some. Have a great day!
@@lindabrown7374 me too, on the cookie sheet. I put parchment paper on those. So much better, for sure. I also have stone Ware cookie sheets, too.
@@sweetolyve Good idea on the parchment. I have a roll or two of it already.
Most of the really healthy elderly Amish ladies round here say same as Stacy. They have equal heavy stainless cookware and some cast iron. They do not cook everything in cast iron either but its awesome for many things!!
Just watched this and that pancake looks sooooo good! I noticed right away you were talking about the weather this is 3 yrs ago and here we are again in this cold spell with high winds. We will all get thru this just like we did yrs ago, so thankful the Lord watches over His children, thank you for this video!
although I am a complete Bible believing Christian,, i enjoy your helful video s and kindnesses
wow...LOVE YOUR KITCHEN..! :)
Stainless steel and glass. Cast iron periodically. Thank you :)
I'm very excited you're doing a cookbook! Grateful to have y'all in my neck of the woods. I have so many health issues with EDS and I am having my 3rd iron infusion in the last few months. I try to use my cast iron as much as possible. Hope to meet y'all one of these days. Could use your prayers, I'm headed to St. Louis in the morning for MRI of brain and spinal cord. Stay warm tonight!
I know this is 3 years old but how are you doing?
@Amy Schmitt praying that you are doing well these days.
I have same thing. Is low iron common issue among Eds?
Sending prayers
Lol! 18* ....... I wish! Try -42* F. Looking forward to spring!
Thank you very much..,Absolutely..i have been asking myself this question ..about cast iron...some time ago ..and your right Stacy people really ..DON’T LIKE TO ADMIT THIS I HAVE LEARNED IT ON MY OWN......,and NOT THE NICE WAY..people can get so agressif ..too bad....bon appétit......
Stacy - thanks for addressing the issue about cast iron cookware and being post menopausal. I didn’t want to give up on using my cast iron cookware especially for baking so I starting acquiring enameled cast iron pieces. Staub and Le Creuset were the two most common brands of enameled cast iron when I started buying this type of cast iron over 10 years ago but now other not as expensive brands are starting to offer some.
Very bad advice regarding cast iron. I do agree with you on Teflon though.
Richard Johnson I’m sorry, but why do you think it’s bad advice?
I agree. You aren't going to get that much iron from cast iron with a proper seasoning. Most of my CI skillets are over 50 years old.
For the average person, the iron in cast iron poses no health hazards. It does pose a danger to those who are prone to iron overload. Here is an article that I think gives an objective view on cast iron and iron. I’ve been using cast iron for years with no health problems. I also us cast iron that is well over a hundred years old. examine.com/nutrition/are-cast-iron-pans-unsafe/
Hi Doug and Stacey! Phytic acid from Vegetables, nuts and seeds will chelate excess Iron. Cut back on the grain and up the Veggies and Butter!
I can’t believe your cookbook is coming out soon. I have been writing so many of your recipes and tips down in a notebook every since I came across you guys!! Super excited to buy it🙂
I so gotta get back to binge watching yall. We love yall so much here. Ed&Jen
I live in Amish country in Northern Indiana, Doug you need to learn to speak some dutch, you would blend right in!
First time ever hearing about not cooking pepper. I'll give it a try. Thanks
Never ever use soap on cast.
I use soap. Scrub them in the sink, rinse well, and heat on the stove to dry. Oil them, and put them away for next time. Just don't soak them in soapy water.
@Opy Brook Remember, while soap can help break the surface tension of water and help cut grease, it does not sanitize. The heat is what kill germs. Only antibacterial soap kills germs and it isn't healthy.
I've never had a need to wash mine with soap as everything comes off well. I doubt that is why her family was sick as illness comes from germs and bacteria and soap can only help the water wash it away. If we heat our pans, bacteria is gone.
However, she may have had some other practices that were not sanitary that lead to their sickness.
Thankfully, God is good and is gracious to continue teaching us all!
teflon. Little parakeet was the canary in the coal mine.glad you got rid of non stick.
Amazing how God works! I just bought a set of stainless steel and a little cast iron pan to replace all of the toxic mess is my kitchen, and I just read that article about iron buildup and was afraid. I am so happy u shared this. It was Meant To Be. We love you Doug and Stacy! God bless!
🙏
I never knew that about pepper!!! Coming from a family with I.B.S. and we love pepper.
Good morning! Love my cast iron and glass. Have a lot of aluminum bakeware that I need to get rid of today. Bummed, cause I love the ease of using them, plus, like you many were from my grandmothers kitchens. Start looking for stainless replacements.....shopping 😁
Get the welded stainless sometimes they use aluminum rivets 🤠👍 or make sure the manufacturer is legit using all stainless
Deb Lewis
I have a lot from my mama and mamaw kitchen also. Gonna be hard to stop using them. Probably have to find new uses for them. Maybe for potted plants. But ornamental plants. I’ll think 🤔 of something. Hard for me to get rid of memories.
This is one of the many videos I learned so much, so fast from! Great nuggets. 🌝💫
Be safe #Deb out there shopping 🙏👍
OFF GRID with DOUG & STACY do you have a brand you recommend?
Don't get rid of them if they are heirlooms just use them for decoration and your kitchen instead of cooking then you'll still have them
Hi Stacy! How do you season oiling your wooden cutting boards ? I hope you will see this question
Lots of great nuggets thanks
GREAT NUGGETS TO LIVE BY! Love my BLACK STRAP MOLASSES TOO!
I know about aluminum but what about tin? I have thrifted copper pans which are lined with tin. I also have been picking up all of the glass containers I can especially if they have a glass lid.
We wouldn't use them 🤠👍
Look up James Townsend & Son, TH-cam channel is "Townsends". They make 18th century re-enactment cookware including tin-lined copper wares. Jon (son) mentions in one of their videos that tin will melt at very high temperatures. They might be a good place to start.
Glass is cool. Easy to see what is happening
Now these are the videos I love to watch. Thank you for brightening my day and offering up some nuggets this morning. We use cast iron, stainless, pyrex and....... Before I even finished watching this video I talked to my husband because we have 2 newer non-stick. They will be going bye-bye. Have a great day!
Cast iron is the best way for everything that's all my mother used. Amazing stuff.