Non-stick No More

The first Christmas after I moved out on my own, my mom gave me a wonderful gift in the form of a  Rachel Ray Hard Anodized pan set.  Out of the set, the only one I did use often was the large skillet. The covered saute pan lived on my stove. The set could go in the oven up to 350 degrees and the bright orange handles saved me from many burns. I LOVED these pans.

After taking a nutrition class last Spring, I've decided to say goodbye to all of my non-stick cookware after learning more about perfluorooctanoic acid (PFOA or C8) than I ever thought I wanted to know.

Basically,  when used at high heat pans with non-stick coatings containing PFOA release dangerous gases that can kill birds in your household in seconds and can make you sick. Want to know more?  Read this. Fair warning: the article goes off the beaten path near the end with a recommendation for heavy metal detoxification.

Right now the EPA states that they do not have enough data collected on the effects of these chemicals to make a safety recommendation to the general public. However, Teflon who is probably the largest manufacturer of non-stick coatings, phased out the use of PFOA's in their products in 2012. Hmmm...

Non-stick pans can be used safely if the manufacturers recommendations are followed. The recommendations often include using the pans only on low/medium heat and not putting them in the dishwasher. And, there are non-stick pans that no longer contain PFOA's. Interested? Read this.

I got a bit lazy with my pans and certainly didn't follow those guidelines. The coatings on my pans were also scratched from years of abuse. So, making the switch away from non-stick seemed like an easy thing to do.

Now that my kitchen is free of non-stick pans, here's what I'm using:

Stainless Steel and Cast Iron

Both allow for excellent searing, can go in the oven, and are easy to clean.

Bonus: this pan doubles as a weapon!

With a little bit of effort, you can make a stainless steel pan non-stick by heating the pan, coating with a bit of oil, and then wiping the oil out several times before adding your food.

It takes some getting used to but I can even cook scrambled eggs in this pan now with no problem.










I've only just received my first Le Creuset cast iron skillet as a wedding gift so I can't review that pan yet. Words cannot describe how happy this pan makes me though! I've had a crush on this pan for the last year!

And, finally, I purchased a Lodge 6qt dutch oven.  I fell in love with the Le Crueset dutch ovens at school last Winter.After doing some research the Lodge version received comparable review for a much lower price.

I purchased this pan for about $60 on Amazon and the Le Crueset version is $280. I've already cooked a whole chicken in this baby and I'm looking forward to making tons of stews, soups, and braised meat dishes this Winter.