I was always anemic. Lady at work told me she never had that issue until she stopped cooking with cast iron. I started cooking with cast iron and don’t have that issue any longer.
lol aboslute nonsense u are spewing u cant eat isolated iron for heme iron in ur blood, cast iron is TOXIC, u have to eat natural human food aka MEAT blood and organs to get Iron.
This is great can you give us some tips on how to cook with each of these pans to get the best results. I want to know how to keep stainless steel from sticking, how to wash and take care of cast iron, and I don’t even know how to find a fully ceramic pan. Love your work!
Use YT's search function. The biggest improvements for me were 1) to cook at lower temps than I use for cast iron, hearing the pan first. 2) to heat oil or fat before adding food to pan. 3) to bring meat and eggs to room temp before adding them to a pan with hot oil or butter.
Cast iron: need to be seasoned, by coating layer of oil then heated on oven top or in the oven. Repeat until your pan is black and shiny Stainless steel: need preheating. let heat for a little while. Drop little drip of water. When dops of water dance in the pan like morning drew, it's ready to cook and its none stick Ceramic: basically none stick pan but same as stainless steel needs preheat
I have a cast iron skillet and two stainless steel pans and a stainless steel wok. I have a griddle that is not stainless steel but it's not coated with a nonstick coating. It's just as good as my stainless steel pans. I love it!
I cooked in cast iron until the 90's, I went with stainless steel. I kept my cast iron and still use them once in a while. My friend had ceramic, but the coating started showing cracks, so I never bought one.
That’s how my grandma cook eggs. She will get the eggs from her small farm and cook them in a clay pan with olive oil from our trees , salt , black pepper and fresh rosemary
Unfortunately, not all clay pans or pots are food safe. Some clays have heavy metals in them that slowly leach. More commonly, GLAZES OFTEN ARE NOT FOOD SAFE. This is most often a problem with artisanal pottery. Arsenic, cadmium, lead and other heavy metals are often used for colors.
The simpliest way I know for cast iron is after you wash the pan put it back on the stove on low heat until the water moisture has evaporated, then turn off heat, use a little oil on a paper towel to coat the inside of the pan. I don't coat the outside, I would worry about a grease fire. Some people just wipe them out, others put the pan in the oven. I like mine washed even if it takes off some of the seasoning.
A couple suggestions: 1) Ceramic "non-stick" still has Forever Chemicals in it. 2) true Pyrex® or Borosilicate glass is fine for many purposes, though it must not run dry and do avoid temps higher than a summer (200°F). 3) Not all stainless steel is truly good safe I use 18/10 stainless.
While I really love cast iron I’ve scaled back using it as my arthritis has progressed. My fear of dropping cast iron pans and causing an injury from use with a ceramic top range is a bummer.😢
Lodge is the only cast iron made in America. Antique cast iron is best. I don't trust the modern metallurgy, which might add scrap metal to their ore when making pig iron. My 10" skillet came with my grandmother from Alberta, Canada. I'll pass it on to one of her descendents.
@@Paradys8Yes, I have been using them for 30 years, they look brand new. I only use cast iron, visionware and corning ware for cooking, baking and roasting. Lifetime cookware.
the problem with stainless steel pan is they most of the times the stainless steel pans on market contains 3 layers with aluminum. they said the aluminum doesn't get out / or effect on the food, but i think some aluminum get out on the food. so what do you think?
I LOVE the real actual cast irons. But apparently you can cook acidic food with them like lemons and tomatoes? Some still do. So confusing. So ive recently bought enamelled cast iron pots and i love them 😊
Your cast iron pan looks very perfect. Is it a seasoned pan that you use in your kitchen or is it a brand new pan that you just bought and have not used yet?
Cast iron is great but you j just have to season it after every use. Stainless steel is great but requires a little more cleanup. Ceramic is ok, but the coating won't last the life of the pan, and they can be pricier. I keep a small egg frying ceremic pan because cleanup is easy. Cast iron and stainless are great because you can easily sear and then throw them in the oven if needed.
I have a set of 4 stainless steel pans with a thick copper core bottom plus a small cast iron frying pan for omelettes. I wouldn't cook on anything else but stainless steel forecast iron
The non-stick coatings includes multiple " Forever Chemicals" which are highly toxic. Underneath that coating, the alloy pans can contain cadmium, lead, arsenic, etc. Both toxins in coating and the pan itself will release particles when too hot, and when scratched.
I prefer stainless steel rather than cast iron. Easier to clean and it works better on induction. I can fry an egg on stainless no issue as long as plenty of butter is put down first.
Induction stoves work only with pans to which magnets stick. The stove top is GLASS. IF THERE IS ANY ROUGH SPOT ON THE BOTTOM OF YOUR PAN, your stovetop will be scratched and that can make it break.
Nonstick is nontoxic to the end consumer too. Serious environmental concerns, but you'll experience that from your neighbor's pan whether or not you have your own.
Hi. I think the safest cookware is the SaladMaster Cookware 😊 Try to boil water to all of the pans that you introduce then add 1tbsp.of baking soda to each of your pans that introduce to us, and tell me f what's the taste of the water in each pan, and see for your self that the pans that you introduce is the safetest pan. Try to test it also yo a saladmaster cookware, then you will taste the difference. Good day everyone.😊 I hope it will help for your audience w/c pan they will choiceand the most safest of all.
What about granite? Really need an answer as I’m buying a big set and don’t want to make the wrong choice lol since I’m spending so much. The stainless options have basic colors but the granite one match the color of my dishea
Have you noticed that he interacts with his commenter. I will check. This is new, so maybe he hasn't had a chance to answer yet. I won't follow anyone who doesn't interact.
Copper and brass are usually used for boiling water, making coffee and brazing. I don't trust copper alloys because scrap metals of unknown content can be in the mix. Copper itself is toxic except in small quantities. Brass and bronze are alloys with multiple formulas.
That’s what he has in this video. You can’t cook well on bare cast iron. It is extremely sticky. All pans come “pre seasoned” but most people recommend additional seasoning when you buy a new pan, before you cook on it. The “seasoning” is a layer of oil that was heated to the point that it bonded to the pan and created a non-stick layer of polymerized oil.
Hi Mr. Cory: I'd like to humbly ask if you may have the courtesy of providing the brand/model of pans you're showing in this video so we can search for them. Your kind advice is gratefully appreciated in advance. We follow you!
What about marble skillets 🥳, I say in the end do your own, research & buy what You can afford, that will do the job & not break, the bank paying for just the skillet, or an entire cookware set, & be Happy with Your purchase🥳, because Your going to make some, good food for You & Your Family, so enjoy all the Love of Cooking & Have a Great Life Sunshin’s🥳
Thank you. What about carbon steel please?
OK!
The ceramic pots and pans often tend to have lead, cadmium, or other heavy metals in them. So beware
Right, there are a few non-toxic, but you have to do your homework.
Sounds like "additional macro nutrition" to me
Foolish anchor, made this video, not made in depth research. Even glass contains lead.
Only earthen pot, silver and gold is non toxic.
I was always anemic. Lady at work told me she never had that issue until she stopped cooking with cast iron. I started cooking with cast iron and don’t have that issue any longer.
I’m confused, she stopped cooking with cast iron? And then you started cooking with it?
@@cecipenachavez1243 they said that the lady only encountered anemia (or maybe symptoms of it) once she stopped cooking with cast iron
@@cecipenachavez1243 she was a much older lady and I think it was too heavy for her.
@@cecipenachavez1243I think her cat took over the cast iron pan to use it for a bed
lol aboslute nonsense u are spewing u cant eat isolated iron for heme iron in ur blood, cast iron is TOXIC, u have to eat natural human food aka MEAT blood and organs to get Iron.
Great to get this useful info in less than 1 min. instead of long videos without any clear conclusions!
This is great can you give us some tips on how to cook with each of these pans to get the best results. I want to know how to keep stainless steel from sticking, how to wash and take care of cast iron, and I don’t even know how to find a fully ceramic pan. Love your work!
Use YT's search function. The biggest improvements for me were
1) to cook at lower temps than I use for cast iron, hearing the pan first.
2) to heat oil or fat before adding food to pan.
3) to bring meat and eggs to room temp before adding them to a pan with hot oil or butter.
Good question!
Thank you man, I don’t know why other RUclipsrs couldn’t break it down this simple thank you again
Cast iron: need to be seasoned, by coating layer of oil then heated on oven top or in the oven. Repeat until your pan is black and shiny
Stainless steel: need preheating. let heat for a little while. Drop little drip of water. When dops of water dance in the pan like morning drew, it's ready to cook and its none stick
Ceramic: basically none stick pan but same as stainless steel needs preheat
#2 copper
Could you please share some brand names or links for ceramic pans. Hard to find good ones, there are so many in several price ranges.
Have you found a good one yet ?
yes plz
I have a cast iron skillet and two stainless steel pans and a stainless steel wok. I have a griddle that is not stainless steel but it's not coated with a nonstick coating. It's just as good as my stainless steel pans. I love it!
I cooked in cast iron until the 90's, I went with stainless steel. I kept my cast iron and still use them once in a while. My friend had ceramic, but the coating started showing cracks, so I never bought one.
Smart girl!
And you can add clay pans and pots!!! Very very Healthy
But can you cook on ‘high-heat’ with them?🤔
That’s how my grandma cook eggs.
She will get the eggs from her small farm and cook them in a clay pan with olive oil from our trees , salt , black pepper and fresh rosemary
Unfortunately, not all clay pans or pots are food safe. Some clays have heavy metals in them that slowly leach.
More commonly, GLAZES OFTEN ARE NOT FOOD SAFE. This is most often a problem with artisanal pottery.
Arsenic, cadmium, lead and other heavy metals are often used for colors.
@@christal2641: Great information! 👍🏻Thank you very much
Great ! Pan Information 💯
Thankou Cory, you always helping us with your amazing Knowledge 🙏🏻
The simpliest way I know for cast iron is after you wash the pan put it back on the stove on low heat until the water moisture has evaporated, then turn off heat, use a little oil on a paper towel to coat the inside of the pan. I don't coat the outside, I would worry about a grease fire. Some people just wipe them out, others put the pan in the oven. I like mine washed even if it takes off some of the seasoning.
I have never "washed" any of my cast iron.
I merely rinse them under hot water and a soft sponge. Pat em dry-ish, put em on the stove till dry and finsih with a lil oil.
Thank you for sharing🙏🏻👍🏻
Wash IN COLD WATER and WITHOUT DETERGENT. Dry over heat and then clean at with oil.
I use both. I use the first two. I got tired of eating toxic pan flakes in my food. 👁👄👁
Me, too! First two.
Number 2 is the ideal.
A couple suggestions:
1) Ceramic "non-stick" still has Forever Chemicals in it.
2) true Pyrex® or Borosilicate glass is fine for many purposes, though it must not run dry and do avoid temps higher than a summer (200°F).
3) Not all stainless steel is truly good safe
I use 18/10 stainless.
While I really love cast iron I’ve scaled back using it as my arthritis has progressed. My fear of dropping cast iron pans and causing an injury from use with a ceramic top range is a bummer.😢
Me, too.
Thank you! Lodge is what I’m familiar with 🕊
Lots out there. Have been to the factory. It was amazing. One of my favorite workhorses in my kitchen and great for camping trips.
Lodge is the only cast iron made in America.
Antique cast iron is best. I don't trust the modern metallurgy, which might add scrap metal to their ore when making pig iron.
My 10" skillet came with my grandmother from Alberta, Canada. I'll pass it on to one of her descendents.
Visionware pots are made of all glass. Highly recommended.
Wondering if one can do ‘high heat’ on them
@@Paradys8Yes, I have been using them for 30 years, they look brand new. I only use cast iron, visionware and corning ware for cooking, baking and roasting. Lifetime cookware.
🎉 gracious greetings from coastal Mississippi. Love your videos. As a Cajun, l use cast iron....❤
Content greatly appreciated!!!
the problem with stainless steel pan is they most of the times the stainless steel pans on market contains 3 layers with aluminum. they said the aluminum doesn't get out / or effect on the food, but i think some aluminum get out on the food. so what do you think?
Thank you? I was actually looking for a video like this.
What brand is that cast iron pan?? Looks awesome!
Thank you!!! 😘💯
Thanks a million! Would you please instruct me on how to clean cast iron? Thanks already
Search on You Tube with "clean cast iron."
I LOVE the real actual cast irons. But apparently you can cook acidic food with them like lemons and tomatoes? Some still do. So confusing.
So ive recently bought enamelled cast iron pots and i love them 😊
Acidic foods will remove the seasoning unless rinsed out thoroughly and dried over heat and resealed.
Better than ceramic: carbon steel. Once seasoned it is non stick and it is much lighter than cast iron
When I can't handle my 10" antique, I will probably get a couple carbon steel pans.
What’s best out of glass and granite?! Im looking for recommend for non toxic cookware sets
Thank you.
What about copper and clay pots like Moeocxan Tagine???
Your cast iron pan looks very perfect. Is it a seasoned pan that you use in your kitchen or is it a brand new pan that you just bought and have not used yet?
Thank you
Cast iron is great but you j just have to season it after every use. Stainless steel is great but requires a little more cleanup. Ceramic is ok, but the coating won't last the life of the pan, and they can be pricier. I keep a small egg frying ceremic pan because cleanup is easy. Cast iron and stainless are great because you can easily sear and then throw them in the oven if needed.
Amazing content
Great advices 🙏👍👍👍
I have a set of 4 stainless steel pans with a thick copper core bottom plus a small cast iron frying pan for omelettes. I wouldn't cook on anything else but stainless steel forecast iron
Great information 👍 👌 👏
I'm a new subscriber. Appreciate ur content.
Is the non- stick in the ceramic pan not toxic? What is it made of?
The non-stick coatings includes multiple
" Forever Chemicals" which are highly toxic.
Underneath that coating, the alloy pans can contain cadmium, lead, arsenic, etc.
Both toxins in coating and the pan itself will release particles when too hot, and when scratched.
Thanks!
Good 👍 knowledge
Thank you very for sharing
Thanks.
Thank you I have stainless steel and ceramic.
I prefer stainless steel rather than cast iron. Easier to clean and it works better on induction. I can fry an egg on stainless no issue as long as plenty of butter is put down first.
Thank you sir
is Carbon Steele Wok good as well?
Love all three
Whats the cast iron pan brand you showed?
What's healthier, ceramic pots and pans or pure stainless steel pots and pans? And why?
I heard all cast iron is not healthy.Which brand do you recommend.
What about stainless honey comb pattern pan. Is that healthy too
Do they work with induction stoves?
Induction stoves work only with pans to which magnets stick.
The stove top is GLASS. IF THERE IS ANY ROUGH SPOT ON THE BOTTOM OF YOUR PAN,
your stovetop will be scratched and that can make it break.
What did you think about hexclad?
How do you prevent the Stainless steel from sticking?
Carbon steel also good
No 2 are the best for any type of cooking.
What about enamel cast iron?
I'd drop the ceramic and add carbon steel to the list.
What about enameled cast iron?
Are pre-seasoned cast iron pots safe? I see a lot of that on Amazon
Where can I get your cast iron pan please
What about Carbon steel?
It appears to be safe👍
What’s the best one for making crepes?
Carbon steel, requires similar level of care to cast iron but achieves non-stick more quickly
@@ShadowsFallOnWings thank you.
@@ShadowsFallOnWings would stainless work well?
Indian cook with cast iron, clay pots in villages and with steel utensils in cities ❤.. this is age old practice in India
Thank you I didn’t know about the iron pan giving you iron 😮
stainless steel will also cause nickel and chromium to leech into your food.
@@woulddrow540 yeah, that is a thing, hopefully its not enough to matter. lol
Iron is not enough to hurt most people. I always need more Iron.
What about glass cookware?
Yeah like vision?
It’s all glass?
Glass is perfectly healthy and safe but he is talking about pots and pans.
Glass is good but it can be a pain to clean. Also be careful i’ve had some explode before.
no no noooo!! 😢
Any review on honeycomb pan
Is cast iron the healthiest of them all? Or what is that??
I'm using cast iron these days.
What brand is that cast iron? The only ones I see are the old timey ones
I have a carbon steel wok. Is that ok?
I have stainless steel and cast iron!
Ty
Nonstick is nontoxic to the end consumer too. Serious environmental concerns, but you'll experience that from your neighbor's pan whether or not you have your own.
What about the humble clay pot?
I have glass pots and pans , they are made by corning (Pyrex) it truest tastes different ❤
Can you do high heat on them please?
Be aware that there are 2 products with similar names.
Corning makes "Pyrex®". Another company makes a far inferior product using the name "pyrex".
Hi. I think the safest cookware is the SaladMaster Cookware 😊
Try to boil water to all of the pans that you introduce then add 1tbsp.of baking soda to each of your pans that introduce to us, and tell me f what's the taste of the water in each pan, and see for your self that the pans that you introduce is the safetest pan.
Try to test it also yo a saladmaster cookware, then you will taste the difference. Good day everyone.😊
I hope it will help for your audience
w/c pan they will choiceand the most safest of all.
What about granite? Really need an answer as I’m buying a big set and don’t want to make the wrong choice lol since I’m spending so much. The stainless options have basic colors but the granite one match the color of my dishea
Have you noticed that he interacts with his commenter. I will check. This is new, so maybe he hasn't had a chance to answer yet. I won't follow anyone who doesn't interact.
How about copper?
Copper and brass are usually used for boiling water, making coffee and brazing. I don't trust copper alloys because scrap metals of unknown content can be in the mix. Copper itself is toxic except in small quantities. Brass and bronze are alloys with multiple formulas.
What about copper pans?
Carbon steel ?
What about non stainless steel pans?
How about carbon steel?
The eyes never lie Chico
what about granite pots ?
I cook with a granite divided skillet.
Doesn't cast iron rust tho??
Borosilicate glass?
How about glass?
Why not carbon steel?
i using second one
Please tell me about pre season cast iron
That’s what he has in this video. You can’t cook well on bare cast iron. It is extremely sticky. All pans come “pre seasoned” but most people recommend additional seasoning when you buy a new pan, before you cook on it. The “seasoning” is a layer of oil that was heated to the point that it bonded to the pan and created a non-stick layer of polymerized oil.
Coated cast iron? It looks such !
Stainless copper pots.😊
Number 1 is one of my favorites...?
🤣🤣🤣
Would you tell me the brand of your ceramic one please?
What about Granite?
Hi Mr. Cory: I'd like to humbly ask if you may have the courtesy of providing the brand/model of pans you're showing in this video so we can search for them. Your kind advice is gratefully appreciated in advance. We follow you!
What about marble skillets 🥳, I say in the end do your own, research & buy what You can afford, that will do the job & not break, the bank paying for just the skillet, or an entire cookware set, & be Happy with Your purchase🥳, because Your going to make some, good food for You & Your Family, so enjoy all the Love of Cooking & Have a Great Life Sunshin’s🥳
what about those hexagonAL STAINLESS STEEL?