For the most part you can make your stainless steel pan non-stick by heating the plain pan first. Then add your oil to the pan, you'll notice a sheen to it. Heat the oil and then add your food. I have had a lot of success with this and yes works for pancakes too.
I learned that different and it worked as well. Put your stainless Steel pan with the oil or butter on the fire. Heat it up untill you butter is clearing up the bubbels and start to get ligthbraun. Put your meat in it and bake it without lifting it the first 2 to 3 minuts. With the oil the same, wait untill it is hot enough so that your meat siszeles when you put it in. Wait 2 to 3 minutes before lifting to see how braun it is.
I have a stainless steel pancake pan .heated to smoking with salt . Wiped out carefully while hot with paper and tongs.allowed to cool and is non stick.
Agree use my Wagners and Griswalds all the time from the Dutch oven to my number 8's and even my ten if I have a crowd to feed! My best find is an unmarked pancake griddle I found and restored for a dollar,
@@sstteevvee621I have an unhealthy amount of pride in my cast irons. It's oddly satisfying applying that layer of oil after cleaning and drying. I still like stainless better for searing proteins though.
After prohibiting the use of wooden boards in restaurant kitchens in my country they found out that wood kills the germs naturally, which the "hygenic" plastic boards can't which is why even from this point of view they are unhealthy.
Yes...in Norway the fishing industry have used Pine boards, walls, and floors of Pine as well as shelves for hudreds of years.All about fresh Cod as example, the whole process to products all were done safely using Pine wood. Also in every home, safely used as cutting boards. And then in the nineties all was ripped out and changed into plastic based wallsheets , cuttingboards and much other noncense from byrocrats that probably never has seen a dead fish. This required huge system of chemicals to prevent what the nature did by it self - without poisoning anything. Just a small part of it, so one can apreciate the wisdome in nature....I used to work in the industry
Don’t forget antimony poisoning from chipped enamel. I’ve used the same wooden chopping boards for 65 years, yes, don’t submerge, but I’ve always cleaned with a soapy cloth and rinsed under running water. If I’ve used garlic, I rub over them with half a lemon dipped in salt and then rinse. It takes the taste and the smell away.
@@chefgiovanni Wooded cutting boards are far more hygienic- they slough off the surface. People need to use the correct protective oil. I make a care balm with coconut oil and beeswax - its wonderful. Rub on sparingly - leave to set overnight before reuse.
Re cleaning cloths - clean cotton rags work just as well! Old towels, sheets, curtain linings, t-shirts - if a tiny scrap burns to ash, not a hard plastic bead, it's a natural fibre, so don't just chuck it away, rip it into rags for cleaning! Can also be washed or even boiled for proper hygiene, hung out to dry & re-used time & again.
I cook with the exact same items. My grandmother used when I was growing up in the 60s. Stainless steel, glass and ceramics. When Teflon came along, everyone thought that was the only way to go, but when the idea that it could kill a bird like a parakeet or a canary within five minutes of being heated, that was enough for me to realize she was not being old-fashioned. It’s not just about what you eat. It’s about what you cook and store your food in. I do not have one Ziploc bag, roll of plastic wrap, or plastic container in my kitchen. Anything that I am forced to get in plastic from the store immediately gets transferred into a glass container usually that can be picked up at a thrift store for pennies on the dollar.
I'm pretty sure you shouldn't be cooking a parakeet or a canary. Heating them up for 5 minutes on teflon seems a bit of overkill just to prove a point.
Cast Iron! Pancakes are great cooked on cast iron. Everything is great cooked with cast iron. I like my Lodge enameled Dutch oven (about 1/4 the price of Le Creuset and just as good, imo) - but uncoated cast iron is fantastic to cook with. BTW, all the fuss about seasoning is stupid, imo. For over 50 years, I’ve scrubbed my pieces in the sink with soap and water same as everything else - they are still as good as new - actually better than new, because the surfaces are well seasoned. “Special care”: 1. after washing, set on the stovetop to throughly dry before putting away. 2. Never, ever put in the dishwasher. 3. If the surface gets rough, pour some ‘high heat’ oil in the pan, & heat on your stovetop briefly. When cooled til its safe, pour off the oil & wipe with paper towels. Easy peasy - and so worth it. Several years ago, we bought a new skillet with some kind of ‘seasoning’ all over it. Ugh! My DH ground off the coating with a wire brush.
Just because you haven't had a bad experience with your cast iron using your method doesn't mean it is the correct way. Never use soap on cast iron and only season with animal fats or if you are vegan use coconut oil. Your comment is riddled with incorrect information.
@@profilingmanipulationuse high smoke point oil. Avocado, grape seed, or flax seed are all great choices. If you get Lodge, many pieces are pre seasoned. And I use soap and water then dry on the stove. My cookware was my grandmother’s. O er 100 years old and look great.
The only way I've successfully seasoned my carbon steel pan was to do it in the oven (I'm not really happy with it, De Buyer Mineral B - it's super finicky, whereas my cheap old cast iron pan is much easier to work with). It takes a bit more time and of course requires an oven proof pan. One tip, yet to try, is to do a Finnish style oven-baked "pancake" (that's the literal translation - our stove-made pancakes in turn are closer to crepes). If interested, here are the instructions: 1 dl of wheat flour, dash of salt and 1 dl milk. Stir strongly to an even mass. Add one egg (break the structure first) and again stir strongly preferrably with a whisk or a fork. Cover and put to fridge for about an hour. Put oven to 225C heat. Take the dough from fridge, mix it. Once oven is ready, put the pan on the stove. Add a bit of butter (roughly 25 g, I think preferrably salt-free) on the pan. Once the butter has stopped sizzling, pour the dough on the pan and put the pan to oven mid rack to 10-15 minutes until it has reached a nice brown color, is a bit crunchy on the surface and "smells ready". Serve with whipped cream / ice cream / jams / fruit. (A typical combo is whipped cream and strawberry jam; personally I prefer a mix of cream cheese and whipped cream instead of mere whipped cream - it's more "fresh" in taste and also healthier as a nice bonus - add sugar to your liking).
When I lived in Southern CA, I had banana trees in my organic garden that I used for wrapping/cooking food instead of aluminum foil. I now live in the desert where growing bananas takes more skill, so I have opted for parchment paper. If I could go back to banana leaves, I would!
@Ckawauchi35 You may want to do a little research on parchment paper. I was aghast to find out that many brands contain PFAS chemicals. Turns out that I needed to change the brand I was using. Always something ....
Some brands of baking paper contain PFAS (perfluoroalkyl substances), also referred to as 'forever chemicals', which are used in making the paper grease/water proof. Those PFAS are also found in raincoats for example. I also wonder if kitchen paper is 100% paper or whether it contains plastics to make it more resistant to tearing. When recipes ask to store food in aluminium or plastic wrap, you can often simply use damp cotton cloth.
no mention of the best pans by a long shot, CAST IRON, plain cast iron not the ceramic coated mess which is only good for very low heat simmering stews and soups. Cast iron is cheap and last forever and properly seasoned is totally non stick. I have my grandmothers cast iron skillet that is over 100 years old and its like looking in a black mirror, totally non stick surface. I use nothing but cast iron, carbon steel and stainless steel pots and pans and my air fryer os ceramic coated, bamboo cutting board, mostly all glass storage containers. Stopped using anything like teflon back in the 70s
I sanded all my iron and polish them.,, I removed all the pits.... Works better than a non stick,,, most people doesn't know you can do that....started with 60 grit 120 then 220 looked like a mirror,put REAL olive oil then put in oven for 30 at 250 degree
What is your take on silicone products for cooking - eg cake/flan 'tins', silicone inserts for air fryers, or storage containers that can go in the freezer"? Thanks
I'm tired of this, I don't even know what to do in this world, since everything is bad for this world, but still, people are living a long lives, I don't know what to believe anymore, this social media thing is driving people insane😢
Generally the only thing that helps is to switch on your own brain, understand the issues at hand and how that applies to what you want, need, to your situation. Yes, there usually is no easy answer. For any complex question like is A better than B there will usually not be a simple answer but more of a list of pros and cons. Take a look at that list, assign how much weight you assign to each argument, add it all up and you end with your own personal answer. There's a lot more to be written here - but I'm not in the mood for a 200 page answer nobody's gonna read 🙂
We use Wrought iron pans for pancakes and omelets. With practice, low heat, putting on a lid and the turning off the heat I can make amazing and fluffy omelets. And, the pan is clean. No burnt-on residue
The only problem with iron, as far as I know, is for post menopausal women. It causes a build-up of too much iron in the blood bc of not having a cycle anymore. Just saying.
I think you mean CAST iron. Regarding too much iron in the blood as a result of such pans, according to information online: “only people with hemochromatosis are at risk of iron toxicity from cast iron cookware. Even then, the risk is low, since a new, well-seasoned cast iron pan only leaches about five milligrams of iron per cup of food. Older pans will leach less cast iron.”
You mentioned cooking crepes. You don't need a nonstick pan for that. I have a carbon steel crepe pan, and a ceramic crepe pan. They function a little differently, but both work very well. Keep the heat pretty low, lift the pan when you load the new crepe so the pan does not overheat, and brush the pan with a little bit of melted butter. I don't put butter or oil in the batter, so the overall fat content is not all that high. The ceramic pan is heavy and takes longer to heat up, but works very well. It does not need as much oil, but I still brush some on the pan for flavor.
I only have stainless steel pans now, and it took me a little time but I finally found how it worked. I make crepes and pancakes very easily, but I always miss the first one. it's like the pan needs 1 round to remember how to do it. but after that, they all cook perfectly.
@@dianemoril7612Julia child has a great old vid. 1970s about flip over and use the bottom of a stainless steel pan to make crepes. It works. I dont have a link.
@@frankiefurbag9030 oh that's a good idea! I have seen videos of people cooking things in a pan then add a sauce pan with hot water on the top so the sauce pan cooks the upper layer. I have no doubt it works.
I don't use foil or plastic wrap much either when storing food in the fridge, I do old school and just put a plate on top of the other plate or a tea cup soucer or bread and butter plate on top of the bowl on left over food.
I totally agree with you: avoid plastic in combination with foods. Enameled cast iron is not the same as a ceramic coating. Vitrious enamel is a combination of iron and glass. Bamboo carving boards contain plastic in the form of glue. Cookie sheets also come in glass or enamel, and the don’t need baking paper.
Doc. Really enjoyed this. Pls do a post on melamine dinnerware. Virtually every s.e. asian home has tons of melamine dinnerware - a lot of it badly blistered! I understand it's produced for occasional picnic use only.
Great video. Pancakes work well in the enameled cast iron. Best practice seems to be to heat the pan up properly before adding your fat, method seems to work well too with stainless steel
Those wood boards are all assembled from bits and blocks which have been GLUED together. The various adhesives used for that process are certainly more reactive than the polypropylene which is the material of those "plastic" cutting boards.
Thank you. By the way it’s easy to make eggs or pancakes in a steel pan. Just ensure it’s fully clad or tri ply steel and get it to the right temperature before adding fat.
Great video from someone I really trust. I was hoping he would cover whether silicone bakeware is safe as I use these quite a lot for their non stick properties.
Me too, but I think they do also contain 'forever' chemicals, just like non-stick pans & some of those cheaper plastic air-fryers. Ours is a larger combi oven that's made from stainless steel.
Best 'non-stick' pan that's not teflon, is carbon steel. I have one that has been in use for at least around 30 years (came to me as second hand) and it makes the best pancakes, fried eggs and omlettes.
I’m so grateful for this video, thank you so much. I’ve been trying to not use that much plastic because I was already intuitively feeling that I shouldn’t use plastic cookware, but I didn’t know if my concerns for valid or paranoid so thanks for validating where my intuition was leading me towards.
The Carnivore Doctor mentioned that "Parchment Paper" is coated with plastic. The white version is chemically bleached & brown parchment paper is not bleached but still it's coated with plastic. Hope this info helps you.
Yes, in the United States they have been spreading the 'biosludge' which is leftover from the evaporation ponds of the sewage treatment plants for at least 40 years. It is considered too toxic to bury, so they have been selling it as fertilizer, spread on farm fields which are growing food for human consumption. On some brands of compost that you can purchase for your gardens you can find the listing for 'biosolids'. They are now declaring some farmlands in the United States that have used these methods as contaminated with forever chemicals, thus the land becomes worthless for farming.
If it is of a high enough grade, and does not contain chemical fillers, it should be fine. It is a synthetic polymer called PDMS and should be long-lasting and should not degrade (and therefore leach chemicals readily). BUT it is still a relatively new material in the kitchen and I don't think enough long-term research has been done yet. My opinion is that occasional use is fine, but I would not use it every day and would ensure that it is of a high-quality and not damaged or burnt.
or just dont. stainless, ceramic, glass, steel, what do we know of these? we dont, we need to and, we know at this point the others, plastics, nylons, etc…. we are finding out we are digesting and absorbing this stuff.
The pink and green accents are popping beautifully.❤❤❤❤ In our home, we use cast-iron skillets to make pancakes. We had to keep our heat on low medium, and we use a mixture of butter and oil to prevent sticking.
3 techniques to stop pancakes sticking in a stainless steel pan: 1: use a lot of butter in your pan if you enjoy a buttery pancake. 2: only put a thin dob of butter in the centre of your pan where the pancake will sit, not outside the radius or it can smoke. Use lower heat for perfect golden pancake control. 3: melt butter in the stainless steel pan, remove from heat, wipe out thoroughly with paper towel & all pancakes come out like a non stick pan. Use on lower heat setting. If doing a lot of pancakes you may need to repeat the process, which is easily done with minimal butter. Lower heat settings always give great results when cooking pancakes.
Carbon steel frying pans work perfectly without any 'non stick' coating. They need to be looked after, treated properly and allowed to build up a patina which prevents proteins bonding to the metal. The best frying pans i have ever had and I have tried them all.
I gave up teflon when I learned from a chef that “there are no sticky pans, only sticky cooks”. By that he meant that if you know how to properly heat the pan your pan won’t be sticky. His instructions: heat the pan first then add the oil then wait for the oil to fully heat up before adding food you want to cook. Never, ever put cold oil into a cold pan! I tested this myself with eggs in a steel pan and it totally works. I can make omelets in any kind of pan. Non-stick pan not needed! Exception: meat. If you want to fry a steak don’t oil the pan, just heat the pan really well and put steak in. It will stick initially but be patient and then it unsticks itself. 😂. OH, one more thing…be careful about steel pans. Try to find and use pans with no nickel. When shopping for pans have a magnet handy. If the pan has a lot of nickel, it won’t hold the magnet. Look for 18/0 steel the second number is the nickel content. Nickel is on of the most toxic substances on the face of the earth. “Surgical steel” has a lot of nickel.
You’re making me nervous on utensils, because most of them seem to have like 18/5 or 18/10 don’t they? You think you’re doing better with stainless steel.
Very nicely done! My inquiry concerns beverages that are in Aluminum cans, example hard cider, or Selzers, now many of them are only sold in cans. So do you recommend skipping that and drinking ice tea, or a nice Pinot or Cabernet instead? What do you say about those Beverages? Abbi
I have one too. It's a little small, so now it's my fried eggs pan. It's perfect for that. I want more carbon steel pans, as I'm a little old lady now and cast iron is getting kind of heavy.
I like to use the bamboo scourers from Temu (and they are quite cheap there too). I've tried to avoid Teflon coated things for many years now and try to avoid plastics where I can
You need a cast iron cured pan and nothing will stick to it. You can even make pancakes if the cast iron has been seasoned properly. Cast iron also has an added benefit of a small amount of iron being in the cooked food. If you can’t get cast iron in The U.K. maybe you can find a flat iron griddle for the stove.
Yes, you missed cast iron. Not good for acidics like tomatoes, etc. but pretty much everything else, and pancakes don’t stick. If seasoned properly, nothing else sticks either. Does it “leach” in use? Yes, but iron in minuscule quantities is not bad for you, on the contrary.
I bought 18/8 stainless steel cookware with copper bottoms 50 years ago and I'm still using them. Only difference is that unlike modern versions they have bakelite handles which can't go in the oven, and a couple have broken. Thanks for pointing out the dangers of plastic chopping boards - I'll throw mine out and go back to glass and wood
@@wendy792- I'm in South Africa and I bought my pots more than 50 yrs ago viz 1970. They are Hendler & Hendler and Aloe and no longer made here, but thx for taking the trouble to reply!
Use a high carbon steel crepe pan, it is a bit of a pain to keep seasoning with oil to avoid it rusting (within minutes) but better than a chemical nonstick pan.
If you cook with slightly lower heat, stay with the process and stir or flip, you don't need that silly painted on coating! As if you don't ingest some of it, its a paint.
How can one do a quick self test when buying pans or trays to know if they really are stainless steel and not aluminum… sometimes they are not labeled or correctly labeled .
My partner and I are doing well. We use all the options mentioned in the video, do not use aluminium foil, and do not own a microwave. I absolutely love glass so we store food in glass containers and jars. The only thing is that we buy water in plastic bottles as the tap water where I live is horrible.
Why are people saying not to use the microwave? Unless I use plastic in it, shouldn't that be okay? 🤔 Thanks in advance for your time if you reply. No problem if you don't. Just seeing a lot of people here being anti microwave and don't know why.
@@tinaperez7393 Because it causes cancer among other things like acid build up in the stomach from using plastics and it depletes your food of all nutrients.
Here is a tip for bad tap water. Boil it. Bring a large pot of tap water to a boil and boil it for 20 minutes. Then cover the pot with the lid and place the pot on your countertop or just leave it on the stove. It will cool to room temperature eventually and you can always add an ice cube if you prefer cooler water. Keep a small plate with a soup ladle on it next to your pot of water for filling your glasses and mugs. I have been boiling my water for YEARS and use it for coffee, tea, and cooking in addition to drinking it.
Thanks a lot, I want to add even parchment paper hast an anti stick coating. At least in Germany. Aluminum foil solutes through acids and salt. I never use it anymore since I saw this in my fridge on a dich with lemon inside, the foil was just used only to cover, it started dissoluting.
What do you think of these new titanium cutting board? Over wood or marble? Also look into copper toxicity instead use stainless steel chain mail scrubbers to clean dried or baked on goods. Note they also do not breakdown or apart like sos pad (steel wool can rust) or copper scrubbers. You might want to check into parchment paper has silicone on it and when you heat silicone over I think it’s 250 degrees F it releases toxins. So baking with it not very good or using high temperature with silicone molds not a good idea either. More things to consider to be more toxin free from cooking items you might not have considered as an issue?
I'm gradually changing as much as I canto stainless steel' and using glass jugs in the microwave. But large glass jugs are hard to find, The plastic 1litre jugs are so convenient
Good point about the plastic cutting board. As far as the wood chopping board goes, I think the wood glues and the wood varnish or polish or fillers and sealers may also be very likely unnatural, so that needs to be studied also.
For cleaning just use white vinegar, which can be diluted accordingly. Works a treat for most things. As for pancakes make them in cast iron pans, I find they don't stick as long as u butter/oil the pan before adding the batter. Plus the pans last a very long time.
Thank you for the very important and necessary information eventhough know the facts of these products and hazardous effects in theoretically, you make a big highlight with great explanation.
What about Air fryers We use our Ninja more and more, the basket, the bowl and the pressure cooker. We slow cook too. Not sure what they are coated in.
I use cast iron pans which when seasoned and use oil of choice from a glass bottle or butter. When the pan is hot enough it is nonstick even for pancakes
Omg - i did not think of microfiber cloths. I was just going to buy a bunch too. That's all plastic and becomes the nano plastics in our environments. Cotton it is / will check out that Seep brand.
What about silicon coated utensils? I use a couple of items, mostly as it's easier to get under an egg or a pancake to flip it. Some of the silicon coated utensils have started to melt within a minute of touching the bottom of a hot pan. I got rid of those pretty quick. Do you see silicon as a product which may prove to be just as bad as teflon eventually?
I wondered about parchment paper, something I use a lot of... not all baking papers seem to be non stick, so I wondered if some of them may have some treatment... potentially with chemicals? Any ideas?
The trick when using stsinless steel pan for PANCAKES is to put a tbsp of olive oil & use FuLl cream milk instesd of water in your batter . No water required. Heat up u yr pan, wipe pan with vegetable oil then pour a layer of oil to cover pan surface. Cooks in 2mins on low heat. Try it. . .
My new Gourmia Air Fryer GAF824 8 Qt is giving off toxic fumes.. (I had big hopes for this product). I have never cooked food in this Air-Fryer because of this issue. The nauseating stench fumes are coming from the non-stick basket and crisper tray. The toxic stench is persisting even after at least TEN cleaning and burning off cycles of 10-30 minutes...I was willing to use this I item WITHOUT the crisper tray but the basket continues to give off a persistent toxic stench as well... The bottom line is I do not want to eat food cooked in this toxic appliance...It's bad enough I have had to put up with breathing the toxic fumes it gives off. Sending back to WM today...
Could you please let all of us know where you got the spice grinder from. I brought a stainless steel one from Amazon and I sent it back because it was junk.
i use a silicone sheet on my wood cutting board if i'm cutting up smelly stuff like onion or garlic. it's actually a silicone pad intended for glue guns.
Thank you this is an excellent video full of good useful information. I’ve always used Pyrex and S/S I don’t use microwave because microwaves destroys most vitamins in food so render it useless.
Can you provide a source for this information - other than a TH-cam video? I've looked and looked, Googling + AI search, and the results are the same: that parchment paper is coated with a thin layer of silicone. My own experience with lighting pen caps on fire when I was a kid tells me that if the paper were coated in plastic, that the coating would melt, smoke, burn, and stink the way the pen caps used to. I've also accidentally put wax paper in the oven and experienced a similar nightmare.
For the most part you can make your stainless steel pan non-stick by heating the plain pan first. Then add your oil to the pan, you'll notice a sheen to it. Heat the oil and then add your food. I have had a lot of success with this and yes works for pancakes too.
I learned that different and it worked as well. Put your stainless Steel pan with the oil or butter on the fire. Heat it up untill you butter is clearing up the bubbels and start to get ligthbraun. Put your meat in it and bake it without lifting it the first 2 to 3 minuts. With the oil the same, wait untill it is hot enough so that your meat siszeles when you put it in. Wait 2 to 3 minutes before lifting to see how braun it is.
💯
Yes, and never ever (do not) use toxic unhealthy vegetable seed oils like canola, corn, and soy oils.
Not really. stainless is difficult because of its pores.
I have a stainless steel pancake pan .heated to smoking with salt .
Wiped out carefully while hot with paper and tongs.allowed to cool and is non stick.
I only cook on my cast iron or stainless steel pots and pans.
Well you're not lazy most people won't use iron, cause it's too much for them to clean, we are all iron users also...👍
Agree use my Wagners and Griswalds all the time from the Dutch oven to my number 8's and even my ten if I have a crowd to feed! My best find is an unmarked pancake griddle I found and restored for a dollar,
@@denickitewow that’s great!
@@sstteevvee621I have an unhealthy amount of pride in my cast irons. It's oddly satisfying applying that layer of oil after cleaning and drying. I still like stainless better for searing proteins though.
Me too, just add a carbon steel pan, which is much lighter than cast iron and easier to season.
After prohibiting the use of wooden boards in restaurant kitchens in my country they found out that wood kills the germs naturally, which the "hygenic" plastic boards can't which is why even from this point of view they are unhealthy.
backed up by any facts ?????
Yes...in Norway the fishing industry have used Pine boards, walls, and floors of Pine as well as shelves for hudreds of years.All about fresh Cod as example, the whole process to products all were done safely using Pine wood. Also in every home, safely used as cutting boards. And then in the nineties all was ripped out and changed into plastic based wallsheets , cuttingboards and much other noncense from byrocrats that probably never has seen a dead fish. This required huge system of chemicals to prevent what the nature did by it self - without poisoning anything. Just a small part of it, so one can apreciate the wisdome in nature....I used to work in the industry
@@rumi-tunes7727 You should learn to do your own research. You know how to turn computer on, you are halfway there.
Bamboo cutting board.?
@@joletty1793 what are you referring to ??
Don’t forget antimony poisoning from chipped enamel.
I’ve used the same wooden chopping boards for 65 years, yes, don’t submerge, but I’ve always cleaned with a soapy cloth and rinsed under running water. If I’ve used garlic, I rub over them with half a lemon dipped in salt and then rinse. It takes the taste and the smell away.
Tell me more about chipped enamel. I was just about to comment that he missed vitreous enamel cookware.
@@chefgiovanni thanks chef.
@@chefgiovannim
@@chefgiovanni Wooded cutting boards are far more hygienic- they slough off the surface. People need to use the correct protective oil. I make a care balm with coconut oil and beeswax - its wonderful. Rub on sparingly - leave to set overnight before reuse.
I have cleaned my bamboo cutting boards with vinegar for years! No problem there. Absolutely none.
Re cleaning cloths - clean cotton rags work just as well! Old towels, sheets, curtain linings, t-shirts - if a tiny scrap burns to ash, not a hard plastic bead, it's a natural fibre, so don't just chuck it away, rip it into rags for cleaning! Can also be washed or even boiled for proper hygiene, hung out to dry & re-used time & again.
Hang out in the sun, best disinfectant.
great to know.
I’m rich in rags.❤
I cook with the exact same items. My grandmother used when I was growing up in the 60s.
Stainless steel, glass and ceramics.
When Teflon came along, everyone thought that was the only way to go, but when the idea that it could kill a bird like a parakeet or a canary within five minutes of being heated, that was enough for me to realize she was not being old-fashioned.
It’s not just about what you eat. It’s about what you cook and store your food in.
I do not have one Ziploc bag, roll of plastic wrap, or plastic container in my kitchen.
Anything that I am forced to get in plastic from the store immediately gets transferred into a glass container usually that can be picked up at a thrift store for pennies on the dollar.
I use iron, stainless steel, glass. ❤❤❤❤
I'm pretty sure you shouldn't be cooking a parakeet or a canary. Heating them up for 5 minutes on teflon seems a bit of overkill just to prove a point.
@@loverlyme ha ha. I meant while one is in the room, not in the pan.
Weirdo alert!
@@ChooseCompassionbirds are dying in houses that use teflon? Sounds questionable.
Cast Iron! Pancakes are great cooked on cast iron. Everything is great cooked with cast iron. I like my Lodge enameled Dutch oven (about 1/4 the price of Le Creuset and just as good, imo) - but uncoated cast iron is fantastic to cook with. BTW, all the fuss about seasoning is stupid, imo. For over 50 years, I’ve scrubbed my pieces in the sink with soap and water same as everything else - they are still as good as new - actually better than new, because the surfaces are well seasoned. “Special care”: 1. after washing, set on the stovetop to throughly dry before putting away. 2. Never, ever put in the dishwasher. 3. If the surface gets rough, pour some ‘high heat’ oil in the pan, & heat on your stovetop briefly. When cooled til its safe, pour off the oil & wipe with paper towels. Easy peasy - and so worth it. Several years ago, we bought a new skillet with some kind of ‘seasoning’ all over it. Ugh! My DH ground off the coating with a wire brush.
I literally just wrote a comment asking how to get pre seasoning out, thanks. 😊
Just because you haven't had a bad experience with your cast iron using your method doesn't mean it is the correct way. Never use soap on cast iron and only season with animal fats or if you are vegan use coconut oil. Your comment is riddled with incorrect information.
@@profilingmanipulationuse high smoke point oil. Avocado, grape seed, or flax seed are all great choices. If you get Lodge, many pieces are pre seasoned. And I use soap and water then dry on the stove. My cookware was my grandmother’s. O er 100 years old and look great.
The only way I've successfully seasoned my carbon steel pan was to do it in the oven (I'm not really happy with it, De Buyer Mineral B - it's super finicky, whereas my cheap old cast iron pan is much easier to work with). It takes a bit more time and of course requires an oven proof pan.
One tip, yet to try, is to do a Finnish style oven-baked "pancake" (that's the literal translation - our stove-made pancakes in turn are closer to crepes). If interested, here are the instructions:
1 dl of wheat flour, dash of salt and 1 dl milk. Stir strongly to an even mass.
Add one egg (break the structure first) and again stir strongly preferrably with a whisk or a fork.
Cover and put to fridge for about an hour.
Put oven to 225C heat.
Take the dough from fridge, mix it.
Once oven is ready, put the pan on the stove. Add a bit of butter (roughly 25 g, I think preferrably salt-free) on the pan. Once the butter has stopped sizzling, pour the dough on the pan and put the pan to oven mid rack to 10-15 minutes until it has reached a nice brown color, is a bit crunchy on the surface and "smells ready".
Serve with whipped cream / ice cream / jams / fruit. (A typical combo is whipped cream and strawberry jam; personally I prefer a mix of cream cheese and whipped cream instead of mere whipped cream - it's more "fresh" in taste and also healthier as a nice bonus - add sugar to your liking).
I love my cast iron pan too. I use stainless steel pots.
When I lived in Southern CA, I had banana trees in my organic garden that I used for wrapping/cooking food instead of aluminum foil. I now live in the desert where growing bananas takes more skill, so I have opted for parchment paper. If I could go back to banana leaves, I would!
@Ckawauchi35 You may want to do a little research on parchment paper. I was aghast to find out that many brands contain PFAS chemicals. Turns out that I needed to change the brand I was using. Always something ....
@@jaysky2000 Thanks for the suggestion. That's disappointing, lol.
@@jaysky2000can you mention the brand you like and didn’t like?
Some brands of baking paper contain PFAS (perfluoroalkyl substances), also referred to as 'forever chemicals', which are used in making the paper grease/water proof. Those PFAS are also found in raincoats for example. I also wonder if kitchen paper is 100% paper or whether it contains plastics to make it more resistant to tearing. When recipes ask to store food in aluminium or plastic wrap, you can often simply use damp cotton cloth.
Cheesecloth
What about covering with damp cloth and then covering it with wrap? At least there's no direct contact?
@@TaLeng2023It's an idea, but I'd rather ditch the plastic altogether.
Damp cloth? It's too easy for mold to set in, no way do I put anything wet on my food.
@@TaLeng2023 Damp cloth would set mold in, avoid anything wet.
no mention of the best pans by a long shot, CAST IRON, plain cast iron not the ceramic coated mess which is only good for very low heat simmering stews and soups.
Cast iron is cheap and last forever and properly seasoned is totally non stick.
I have my grandmothers cast iron skillet that is over 100 years old and its like looking in a black mirror, totally non stick surface.
I use nothing but cast iron, carbon steel and stainless steel pots and pans and my air fryer os ceramic coated, bamboo cutting board, mostly all glass storage containers.
Stopped using anything like teflon back in the 70s
Great for omalets too lol
Me too. Minimal plastics in my kitchen. Cast iron, st steel, glass
L
No problem making pancakes in a seasoned cast iron pan. You should know about using a cast iron tawa for flatbreads etc too.
Seed oils are a major problem. Don’t use your air fryer
@@webaccess11my air fryer is ceramic
I'm old, so I am probably half plastic by now.....🤔😒
Me too.
Although I don't use plastic jugs or bottles for water for a long time.
Unfortunately milk/cream all come in some form of plastic.
😂 Tupperware lasts forever!
@@helenhealing 😂😂😂😂
@@helenhealingWrong! Don't use them! And don't cook in aluminium foil please 🥺
@@vvf1-sb2do I meant she was turning into Tupperware.
I sanded all my iron and polish them.,, I removed all the pits.... Works better than a non stick,,, most people doesn't know you can do that....started with 60 grit 120 then 220 looked like a mirror,put REAL olive oil then put in oven for 30 at 250 degree
What is your take on silicone products for cooking - eg cake/flan 'tins', silicone inserts for air fryers, or storage containers that can go in the freezer"? Thanks
What about silicone?
Silicone is NOT NONTOXIC. Food safe is a lie…
Inert material. Totally safe for cooking
@@meganesergerie5382can you please explain more? I always wanted to know about silicone baking sheets
GREAT question!
@meganesergerie5382 totally safe today.....tomorrow after more research....who knows??
I'm tired of this, I don't even know what to do in this world, since everything is bad for this world, but still, people are living a long lives, I don't know what to believe anymore, this social media thing is driving people insane😢
I catch fish in my own backyard pond and i catch the fish with my bare hands and eat them raw. Only way to avoid PFAS.
@@RC-qf3mp Har har ... Not!
People (in general) live longer because of advances in medicine, not by living healthy or eating micro plastics
@@Tom-sg4iv the main reasons we live longer- cleaner water, and learned about bacteria and the value of washing hands.
Generally the only thing that helps is to switch on your own brain, understand the issues at hand and how that applies to what you want, need, to your situation. Yes, there usually is no easy answer. For any complex question like is A better than B there will usually not be a simple answer but more of a list of pros and cons. Take a look at that list, assign how much weight you assign to each argument, add it all up and you end with your own personal answer.
There's a lot more to be written here - but I'm not in the mood for a 200 page answer nobody's gonna read 🙂
We use Wrought iron pans for pancakes and omelets. With practice, low heat, putting on a lid and the turning off the heat I can make amazing and fluffy omelets. And, the pan is clean. No burnt-on residue
The only problem with iron, as far as I know, is for post menopausal women. It causes a build-up of too much iron in the blood bc of not having a cycle anymore. Just saying.
I think you mean CAST iron. Regarding too much iron in the blood as a result of such pans, according to information online: “only people with hemochromatosis are at risk of iron toxicity from cast iron cookware. Even then, the risk is low, since a new, well-seasoned cast iron pan only leaches about five milligrams of iron per cup of food. Older pans will leach less cast iron.”
You mentioned cooking crepes. You don't need a nonstick pan for that. I have a carbon steel crepe pan, and a ceramic crepe pan. They function a little differently, but both work very well. Keep the heat pretty low, lift the pan when you load the new crepe so the pan does not overheat, and brush the pan with a little bit of melted butter. I don't put butter or oil in the batter, so the overall fat content is not all that high. The ceramic pan is heavy and takes longer to heat up, but works very well. It does not need as much oil, but I still brush some on the pan for flavor.
I only have stainless steel pans now, and it took me a little time but I finally found how it worked. I make crepes and pancakes very easily, but I always miss the first one. it's like the pan needs 1 round to remember how to do it. but after that, they all cook perfectly.
@@dianemoril7612Julia child has a great old vid. 1970s about flip over and use the bottom of a stainless steel pan to make crepes. It works. I dont have a link.
@@frankiefurbag9030 oh that's a good idea!
I have seen videos of people cooking things in a pan then add a sauce pan with hot water on the top so the sauce pan cooks the upper layer. I have no doubt it works.
I don't use foil or plastic wrap much either when storing food in the fridge, I do old school and just put a plate on top of the other plate or a tea cup soucer or bread and butter plate on top of the bowl on left over food.
I totally agree with you: avoid plastic in combination with foods. Enameled cast iron is not the same as a ceramic coating. Vitrious enamel is a combination of iron and glass. Bamboo carving boards contain plastic in the form of glue. Cookie sheets also come in glass or enamel, and the don’t need baking paper.
Doc. Really enjoyed this. Pls do a post on melamine dinnerware. Virtually every s.e. asian home has tons of melamine dinnerware - a lot of it badly blistered! I understand it's produced for occasional picnic use only.
Great video. Pancakes work well in the enameled cast iron. Best practice seems to be to heat the pan up properly before adding your fat, method seems to work well too with stainless steel
Those wood boards are all assembled from bits and blocks which have been GLUED together. The various adhesives used for that process are certainly more reactive than the polypropylene which is the material of those "plastic" cutting boards.
yes! Thank you. Bamboo anything is seriously toxic for that very reason.
Interesting!
@@Bassbarbiesteel cutting boards are available nowadays
Thank you. By the way it’s easy to make eggs or pancakes in a steel pan. Just ensure it’s fully clad or tri ply steel and get it to the right temperature before adding fat.
Great video from someone I really trust. I was hoping he would cover whether silicone bakeware is safe as I use these quite a lot for their non stick properties.
Me too, but I think they do also contain 'forever' chemicals, just like non-stick pans & some of those cheaper plastic air-fryers. Ours is a larger combi oven that's made from stainless steel.
Can't believe you released this today, I was just searching for a small stainless steel fry pan for the reasons you have mentioned!
Amazon has a very good selection & prices are reasonable.😊
Best 'non-stick' pan that's not teflon, is carbon steel. I have one that has been in use for at least around 30 years (came to me as second hand) and it makes the best pancakes, fried eggs and omlettes.
I’m so grateful for this video, thank you so much. I’ve been trying to not use that much plastic because I was already intuitively feeling that I shouldn’t use plastic cookware, but I didn’t know if my concerns for valid or paranoid so thanks for validating where my intuition was leading me towards.
what about parchment paper. ? .. I switched from tin foil to that, but have recently heard that it also contained dangerous substances.
The Carnivore Doctor mentioned that "Parchment Paper" is coated with plastic. The white version is chemically bleached & brown parchment paper is not bleached but still it's coated with plastic. Hope this info helps you.
In the UK, micro plastics are filtered out in the human sewage, Then dumped on farmland! Heading next, to ground water near you!
😳 Crickey! That seems counterintuitive to me….and a complete waste of taxpayers’ money!
@@aussiebushgirl1829 Yes, grate Britain!
Yes, in the United States they have been spreading the 'biosludge' which is leftover from the evaporation ponds of the sewage treatment plants for at least 40 years. It is considered too toxic to bury, so they have been selling it as fertilizer, spread on farm fields which are growing food for human consumption. On some brands of compost that you can purchase for your gardens you can find the listing for 'biosolids'. They are now declaring some farmlands in the United States that have used these methods as contaminated with forever chemicals, thus the land becomes worthless for farming.
It has been shown in videos most chinese garlic is grown in human 💩💩💩 !!
😳😳🙉🙈🙊🙃🤦♂️😱👎
@@yourwellwisher9646 Egyptian potatoes, Israeli dates certainly.
There's a trend of using silicon muffin cups, dishes and bread tins, etc. What do you think of these?
Silicone is NOT NONTOXIC. Food safe is a lie…
If it is of a high enough grade, and does not contain chemical fillers, it should be fine. It is a synthetic polymer called PDMS and should be long-lasting and should not degrade (and therefore leach chemicals readily). BUT it is still a relatively new material in the kitchen and I don't think enough long-term research has been done yet. My opinion is that occasional use is fine, but I would not use it every day and would ensure that it is of a high-quality and not damaged or burnt.
@@alanbennett5071”should be” fine…
or just dont. stainless, ceramic, glass, steel, what do we know of these? we dont, we need to and, we know at this point the others, plastics, nylons, etc…. we are finding out we are digesting and absorbing this stuff.
BAD, very bad
Pancakes cook great in cast-iron skillets. If there’s a little sticking with the first or second one, you can grease the skillet a little bit.
The pink and green accents are popping beautifully.❤❤❤❤
In our home, we use cast-iron skillets to make pancakes. We had to keep our heat on low medium, and we use a mixture of butter and oil to prevent sticking.
How about cast iron pans? Are they ok to use? Love to know. Thanks .
3 techniques to stop pancakes sticking in a stainless steel pan:
1: use a lot of butter in your pan if you enjoy a buttery pancake.
2: only put a thin dob of butter in the centre of your pan where the pancake will sit, not outside the radius or it can smoke. Use lower heat for perfect golden pancake control.
3: melt butter in the stainless steel pan, remove from heat, wipe out thoroughly with paper towel & all pancakes come out like a non stick pan. Use on lower heat setting. If doing a lot of pancakes you may need to repeat the process, which is easily done with minimal butter.
Lower heat settings always give great results when cooking pancakes.
Can I ask what make this lovely wooden chopping boards are? Thank uou
Carbon steel frying pans work perfectly without any 'non stick' coating. They need to be looked after, treated properly and allowed to build up a patina which prevents proteins bonding to the metal. The best frying pans i have ever had and I have tried them all.
I gave up teflon when I learned from a chef that “there are no sticky pans, only sticky cooks”. By that he meant that if you know how to properly heat the pan your pan won’t be sticky. His instructions: heat the pan first then add the oil then wait for the oil to fully heat up before adding food you want to cook. Never, ever put cold oil into a cold pan! I tested this myself with eggs in a steel pan and it totally works. I can make omelets in any kind of pan. Non-stick pan not needed! Exception: meat. If you want to fry a steak don’t oil the pan, just heat the pan really well and put steak in. It will stick initially but be patient and then it unsticks itself. 😂. OH, one more thing…be careful about steel pans. Try to find and use pans with no nickel. When shopping for pans have a magnet handy. If the pan has a lot of nickel, it won’t hold the magnet. Look for 18/0 steel the second number is the nickel content. Nickel is on of the most toxic substances on the face of the earth. “Surgical steel” has a lot of nickel.
"Hot pan cold oil" is what our Dad taught us growing up!
You’re making me nervous on utensils, because most of them seem to have like 18/5 or 18/10 don’t they? You think you’re doing better with stainless steel.
It's hard to find an electric Kettle without plastic parts in it.
True. Looks like you just gotta use regular kettle on an induction stove.
How about sous vide? I am concerned about the plastic bags used to hold the meat in hot water.😮
Use the silicone bags
We have been removing plastics too for the past 10 years.
Very nicely done! My inquiry concerns beverages that are in Aluminum cans, example hard cider, or Selzers, now many of them are only sold in cans. So do you recommend skipping that and drinking ice tea, or a nice Pinot or Cabernet instead? What do you say about those Beverages? Abbi
Thanks for sharing this Dr Rupy but what about silicone ones? People these days are using silicone spatulas while cooking. Is it safe?
You have missed Black Steel pans and woks. I have a crepe pan of black steel and once seasoned and worn in does the best Crepe/ pan cake bar none
I have one too. It's a little small, so now it's my fried eggs pan. It's perfect for that. I want more carbon steel pans, as I'm a little old lady now and cast iron is getting kind of heavy.
I like to use the bamboo scourers from Temu (and they are quite cheap there too). I've tried to avoid Teflon coated things for many years now and try to avoid plastics where I can
I avoid Temu
You need a cast iron cured pan and nothing will stick to it. You can even make pancakes if the cast iron has been seasoned properly. Cast iron also has an added benefit of a small amount of iron being in the cooked food. If you can’t get cast iron in The U.K. maybe you can find a flat iron griddle for the stove.
Great. Thank you I learned a lot. What about silicon tools? I notice most baking parchment has a silicon side too.
I love my air fryer but I’m also concerned about the coating on it!
Yep, Air Fryers have a plastic coating. Sad
I've read that parchment contains PFAS. Something to look into.
Yes, you missed cast iron. Not good for acidics like tomatoes, etc. but pretty much everything else, and pancakes don’t stick. If seasoned properly, nothing else sticks either. Does it “leach” in use? Yes, but iron in minuscule quantities is not bad for you, on the contrary.
I bought 18/8 stainless steel cookware with copper bottoms 50 years ago and I'm still using them. Only difference is that unlike modern versions they have bakelite handles which can't go in the oven, and a couple have broken.
Thanks for pointing out the dangers of plastic chopping boards - I'll throw mine out and go back to glass and wood
If your s/s cookware is good quality, eg. Esteele, the handles are replaceable. I’ve replaced mine over the years.
@@wendy792- I'm in South Africa and I bought my pots more than 50 yrs ago viz 1970. They are Hendler & Hendler and Aloe and no longer made here, but thx for taking the trouble to reply!
Use a high carbon steel crepe pan, it is a bit of a pain to keep seasoning with oil to avoid it rusting (within minutes) but better than a chemical nonstick pan.
If you cook with slightly lower heat, stay with the process and stir or flip, you don't need that silly painted on coating!
As if you don't ingest some of it, its a paint.
How can one do a quick self test when buying pans or trays to know if they really are stainless steel and not aluminum… sometimes they are not labeled or correctly labeled .
Don't buy cheap Chinese junk that isn't labeled.
For crepes and pancakes, I use a thick, flat iron pan. After every use, you have to take care of it, but it will last lifetime.
I have a set of Fissler, made in Germany, but i do have a coated frying pan which is now going in the bin. Thank you for this video.
My partner and I are doing well. We use all the options mentioned in the video, do not use aluminium foil, and do not own a microwave. I absolutely love glass so we store food in glass containers and jars. The only thing is that we buy water in plastic bottles as the tap water where I live is horrible.
Why are people saying not to use the microwave? Unless I use plastic in it, shouldn't that be okay? 🤔 Thanks in advance for your time if you reply. No problem if you don't. Just seeing a lot of people here being anti microwave and don't know why.
@@tinaperez7393 Because it causes cancer among other things like acid build up in the stomach from using plastics and it depletes your food of all nutrients.
Here is a tip for bad tap water. Boil it. Bring a large pot of tap water to a boil and boil it for 20 minutes. Then cover the pot with the lid and place the pot on your countertop or just leave it on the stove. It will cool to room temperature eventually and you can always add an ice cube if you prefer cooler water. Keep a small plate with a soup ladle on it next to your pot of water for filling your glasses and mugs. I have been boiling my water for YEARS and use it for coffee, tea, and cooking in addition to drinking it.
Plus they cast Iron is a once off buy. I bought mine when my son was four. He is in his thirties now and they are as good as ever 😊
I bought my cast-iron pan when my son was around three years old, he’s 42 now. When I read your post, I thought for a minute I had posted it. Lol
Thanks a lot, I want to add even parchment paper hast an anti stick coating. At least in Germany. Aluminum foil solutes through acids and salt. I never use it anymore since I saw this in my fridge on a dich with lemon inside, the foil was just used only to cover, it started dissoluting.
PYREX in all caps is great! But what about the "pyrex" brand that is not as resillient (can't use it over a flame, etc.). Is it safe from toxins?
What do you think of these new titanium cutting board? Over wood or marble? Also look into copper toxicity instead use stainless steel chain mail scrubbers to clean dried or baked on goods. Note they also do not breakdown or apart like sos pad (steel wool can rust) or copper scrubbers. You might want to check into parchment paper has silicone on it and when you heat silicone over I think it’s 250 degrees F it releases toxins. So baking with it not very good or using high temperature with silicone molds not a good idea either. More things to consider to be more toxin free from cooking items you might not have considered as an issue?
I'm gradually changing as much as I canto stainless steel' and using glass jugs in the microwave.
But large glass jugs are hard to find, The plastic 1litre jugs are so convenient
How about cast iron pot, like Staub？ thanks
how about those silicone spatula and kitchen tools? Are they ok?
I'm just wondering do you cook with gas electricity or induction bearing in mind and the flukes which gas gives off
Good point about the plastic cutting board. As far as the wood chopping board goes, I think the wood glues and the wood varnish or polish or fillers and sealers may also be very likely unnatural, so that needs to be studied also.
What about when it comes to baking? What materials should I choose? What to avoid?
Thank you for the advice and reminders !
I love my old cast-iron ware.
For cleaning just use white vinegar, which can be diluted accordingly. Works a treat for most things. As for pancakes make them in cast iron pans, I find they don't stick as long as u butter/oil the pan before adding the batter. Plus the pans last a very long time.
I'm surprised you consider baking parchment as safe. They can contain PFAS, as far as I know. Not necessarily the best option.
What about cast iron frying pan? I think it is healthy as well. Any suggestions?
Thank you for the very important and necessary information eventhough know the facts of these products and hazardous effects in theoretically, you make a big highlight with great explanation.
What about Air fryers We use our Ninja more and more, the basket, the bowl and the pressure cooker. We slow cook too. Not sure what they are coated in.
I use cast iron pans which when seasoned and use oil of choice from a glass bottle or butter. When the pan is hot enough it is nonstick even for pancakes
I love your fridge. What brand?
Looks like a Smeg; matches the kettle.
Omg - i did not think of microfiber cloths. I was just going to buy a bunch too. That's all plastic and becomes the nano plastics in our environments. Cotton it is / will check out that Seep brand.
What about silicon coated utensils? I use a couple of items, mostly as it's easier to get under an egg or a pancake to flip it. Some of the silicon coated utensils have started to melt within a minute of touching the bottom of a hot pan. I got rid of those pretty quick. Do you see silicon as a product which may prove to be just as bad as teflon eventually?
How about cast iron pans? I have used them for decades and they train your hand grip muscles too!
Hi What about Silicone utensils ? I wonder if we will get a warning after using so much silicone as an alternative just like PFAS and BPA.
I wondered about parchment paper, something I use a lot of... not all baking papers seem to be non stick, so I wondered if some of them may have some treatment... potentially with chemicals? Any ideas?
Glazed floor tile can be used as a cutting block. Easy clean.
Thanks, but will it not harm your knife?
@@heniebesana3986It has not done so far,
What about carbon steel cook pans? Also, parchment is coated with silicone.
What about coffee makers? Are there any that do have the hot liquid pass through plastic components, visible or under the hood?
The trick when using stsinless steel pan for PANCAKES is to put a tbsp of olive oil & use FuLl cream milk instesd of water in your batter . No water required. Heat up u yr pan, wipe pan with vegetable oil then pour a layer of oil to cover pan surface. Cooks in 2mins on low heat. Try it. . .
Except that "vegetable" oils are highly-processed and toxic. There are lots of videos on this subject.
Great info as always. Thanks
I was wondering about silicone for zero waste, like a kids' sandwich bag.
Great vid, but I'm surprised you ignored cast-iron pans. The cast-iron fry pan is perfect for making pancakes.
My new Gourmia Air Fryer GAF824 8 Qt is giving off toxic fumes.. (I had big hopes for this product). I have never cooked food in this Air-Fryer because of this issue. The nauseating stench fumes are coming from the non-stick basket and crisper tray. The toxic stench is persisting even after at least TEN cleaning and burning off cycles of 10-30 minutes...I was willing to use this I item WITHOUT the crisper tray but the basket continues to give off a persistent toxic stench as well...
The bottom line is I do not want to eat food cooked in this toxic appliance...It's bad enough I have had to put up with breathing the toxic fumes it gives off.
Sending back to WM today...
Hey! What brand of mixer are you using? Thanks 🙏
Thanks for that piece of mind.
What about silicone baking moulds?
Could you please let all of us know where you got the spice grinder from. I brought a stainless steel one from Amazon and I sent it back because it was junk.
i use a silicone sheet on my wood cutting board if i'm cutting up smelly stuff like onion or garlic. it's actually a silicone pad intended for glue guns.
I use a Stainless Steel Cutting board and brought a few ... never liked plastic or wood
Thank you this is an excellent video full of good useful information. I’ve always used Pyrex and S/S I don’t use microwave because microwaves destroys most vitamins in food so render it useless.
I learned from watching the Carnivore Doctor that Parchment Paper is coated with PLASTIC!!!! Oh My!!!!
Can you provide a source for this information - other than a TH-cam video? I've looked and looked, Googling + AI search, and the results are the same: that parchment paper is coated with a thin layer of silicone. My own experience with lighting pen caps on fire when I was a kid tells me that if the paper were coated in plastic, that the coating would melt, smoke, burn, and stink the way the pen caps used to. I've also accidentally put wax paper in the oven and experienced a similar nightmare.
😮😵💫😮
I always thought it was coated in wax.
@@gazepskotzs4 It is not coated with wax, that's wax paper. Hope that helps.
@@lauram.511 ~Is parchment paper coated with silicone?
What about carbon steel and anodised aluminium cookware?
If your cast iron is seasoned properly you can make he best pancakes on it 😊
What about the coating on the parchment paper? It could be pfas...
Some people are allergic to stainless steel...
I avoid using petrochemicals in any product.. washing up liquid, detergents and plastic's etc.