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What kinds of skillets or frying pans should I buy that are safe and non-toxic? I know that Teflon-coated is out of the question. What materials should I look for? I am on a budget yet realize I will probably have to spend a little more. Thanks!
Why is teflon out?
Otherwise cast iron, stainless steel or copper bottom, not too many other choices out there unless you want to go with the pyrex glass ware pans.
I prefer stainless steel, and using ghee (purified butter), or lard, etc, to fry/saute. The clean-up isn't bad at all if I just let them soak a bit. They have a nice polished interior finish and really cleans up quick - and I can use metal utensils with metal pans.
However, at hubby's insistence to have non-stick, I got some Green+Life pans at Walmart. It says "Thermolon ceramic non-stick interiors". They work fine, however, I'm not sure what Thermolon ceramic is really......
What kinds of skillets or frying pans should I buy that are safe and non-toxic? I know that Teflon-coated is out of the question. What materials should I look for? I am on a budget yet realize I will probably have to spend a little more. Thanks!
I agree with Ohky. Just make sure you have your iron levels tested once in a while. Once a year?
What kinds of skillets or frying pans should I buy that are safe and non-toxic? I know that Teflon-coated is out of the question. What materials should I look for? I am on a budget yet realize I will probably have to spend a little more. Thanks!
I also wonder why teflon coated frying pans are out of the question. I have heard that they are bad for you when the teflon starts peeling off, but that only happens if they're really old and/or you use metal utensils and scrape them, yes? So if I were to take good care of them, are there still any dangers to using teflon coated kitchenware?
I've had the same teflon coated pans for more than 10 years along with the cast iron I've had for more than 10 years.
I tried those "green pans", they are a huge waste of money and do not perform at all in my opinion.
I think as long as you don't actually eat the teflon coating if it starts peeling there isn't much to worry about.
Besides, you can probably catch something worse than teflon coating contamination just being out in public around other humans.
I agree with Ohky. Just make sure you have your iron levels tested once in a while. Once a year?
Several years a go my doctor recommended cast iron skillets to me because I tend to anemia. I had not realized until then that you could actually get a fair amount of iron into your diet from using them!
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