A few years ago I was heating up some milk when I noticed a number of little black flecks floating in the creamy white sweetness. What I then realized is that the flecks were from the non-stick coating on the bottom of the pan that was scratched and starting to release into our food. I became a bit concerned as I realized this same situation was playing out time and again whenever there would be a scratch inadvertently made in the non-stick coating. I just can't imagine that eating Teflon is a good option.
So, what other options are there? This was also about the time that I traded out Vegetable or Canola oil for olive oil butter and lard. I found that these cooking oils worked very well with both Cast Iron pans and Stainless Steel. Though I have not switched over all my pans to stainless steel yet (still working on that one) I think that those and cast iron have got to be the healthiest way to go.
Here are some interesting things you may not know about cast iron...Cooking with cast iron fortifies your food with iron. Chemicals don't seep out of the cast iron but the element of iron does, especially when high acidic foods are cooked in the pots. Since many of us are iron deficient this may be a quick fix. Also, cast iron is safe at any temperature meaning you can move the cooking skillet from the stove right down into the oven with nothing special, save for a hot pad.
I have fond memories of all our camping trips and cooking with cast iron over an open fire. One such particular camping trip was when my husband and I were newly married, we were in a site next to a German Baptist couple and I watched in amazement as the woman turned out pineapple upside down cake, meat and potatoes and cornbread all cooked skillfully with her cast iron pots.
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Many people choose to shy away from cast iron because they fear the seasoning process. The process really isn't as scary or daunting as one might think and even the most rusted out mess of a pan can have life breathed back into it. HERE is a fascinating tutorial on a ridiculously nonstick coating you can make on your cast iron right at home.
The other option for more natural cooking would be stainless steel. These pots can range from cheaply made to very expensive but, you do remove the concern of chemical Teflon flaking off into your food. Once you get used to the cooking process with stainless steel (there is a bit of a learning curve) you have nothing left but your oils and your food...no black floaties!
The other option for more natural cooking would be stainless steel. These pots can range from cheaply made to very expensive but, you do remove the concern of chemical Teflon flaking off into your food. Once you get used to the cooking process with stainless steel (there is a bit of a learning curve) you have nothing left but your oils and your food...no black floaties!
What are your favorite items to cook with? Leave me a comment below on favorites you have found!
