Stainless Steel or Cast Iron: Which Cookware Is Best? Is Teflon Safe?
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- Опубликовано: 19 сен 2024
- CORRECTION:
02:15 Nature 2019
What’s the best type of pots and pans to use?
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This is the 2nd in a 3-video series on cookware. The first was Are Aluminum Pots, Bottles, and Foil Safe? (nutritionfacts...., and the next is Are Melamine Dishes and Polyamide Plastic Utensils Safe? (nutritionfacts.....
What about pressure cooking? I covered that in Does Pressure Cooking Preserve Nutrients? (nutritionfacts....)
So what is the safest way to prepare meat? See Carcinogens in Meat (nutritionfacts....
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Dang this video got me in the woods cooking on rocks and flossing with bark telling the birds they are all safe from tephlon now.
lol
Yeah right! I saw one of your vids advising the use of nonstick pans to avoid cooking with oil! Hah
Jesus..... seriously, I was thinking something similar to what you said. After listening to this video, all I could think of what should we cook with then? Cook on the bare floor or what? Lol
Mic!
We love your work!
Well the truth be known, we AREN'T SUPPOSED TO COOK AT ALL! not for optimum health. I cook.. I'm just saying. No other animal cooks their food. Only the most diseased, unhealthy species.. humans. @@julieiqbal7884
Back in '73 when I was working on a drilling rig as a safety officer (drilling into radioactive strata), I provided first aid to a 30 year-old welder who collapsed while using a torch to free a stuck threaded pipe joint. Upon investigation, after he told me that he had no health problems that he knew of, I found that the rig had recently switched to a great new pretty green lubricant for the drill pipe threads -- Teflon or Teflon-like particles suspended in a grease-like matrix. My previous job as an Industrial Hygiene technician had taught me that heating Teflon at high temperatures caused severe out-gassing of some really nasty toxic gasses, including phosgene (known at the time as 2-stepper gas [you get 2 steps before you die]). This was in the early days when men basically shook off such occurrences if there was no obvious damage and after an hour he just went back to work. I had advised him that if he had any problems in the future he should remember that I had detailed this event in the logbook, which was a legal document and would be archived. Of course I have no idea what happened to him, but this video reminded me of the event. In my childhood carbon tetrachloride was touted as the best bathroom cleaner going. It had one major drawback -- it killed people. Took out your liver, a little bit at a time. After it killed a rather large number of housewives who spent nearly every day face down in the fumes while cleaning tubs, it was quietly retired from the household cleaning market. Oddly, if you heat this product at high temperatures, it too produces phosgene gas. Chemistry is only as good as the conditions it is used in. Very few chemical substances are stable from very low to very high temperatures and are often affected by the introduction of other chemicals, such as mixing bleach with ammonia (or urine).
very interesting
what pans are safest to cook with >?
What happen if you mix bleach and urine?
@@cherriousmind6521 the acid in the urine will liberate chlorine from the bleach. Chlorine gas is toxic. the amount of chlorine gas liberated (and its danger) depends entirely on how much bleach is mixed with how much urine and how much of the gas is breathed.
Thanks 🙏
I swear so often Dr. Greger posts the right video at the perfect time for me. Thank you!!!
He knows what you’re thinking!!
I know right! I have been using Teflon pans and aluminium pressure cookers and only this week was wondering about if cooking with these was potentially carcinogenic. Then this video pops up :D
Nice research, but what is the conclusion? Need a summary part at the end with such complicated information delivered at blitz speed. Can anyone really say that this video clarified the choices for us when buying frying pans?
Joseph Young That’s a good point if you start doing summaries and conclusions at the end. He delivers the material so fast and he’s blocking in the research papers now. The old videos were better where it actually showed the papers better and didn’t see him
@Whole Food Plant Based Tompkins County
...for a "frying" pan?
This is likely just part of a series of videos he has prepared to release this week. I’m sure once the entire series on cookware is out, you’ll have the answers you need to make an educated decision on what cookware to use for your cooking style
according to video stainless steel and cast iron are okay
You often have to come to your own conclusions with Dr. Greger's videos. Dr. Greger just gives you facts based on studies he has read. The downside is that these facts are difficult for laymen to judge. With a topic like cookware, I think we're considering really subtle impacts on health. What are the chances of teflon or aluminum cookware (often teflon-coated) shortening my life? How do those chances compare to ordinary hazards we accept like riding a bicycle or breathing in exhaust fumes? It seems to me that stainless steel is a good cooking surface, but I don't think nonstick is much worse for me.
For anyone outside the USA watching, Oral B Glide (referenced in this video) is available only in America. It is not part of the Oral B floss marketed in other countries. “Essential Floss”, for example, sold in my part of the world, is Teflon free. I rang the company.
Thanks to my family who knows their stuff, I've been cooking Vegan foods in cast irons, stainless steel, and ceramic products for almost a year and I feel amazing
man, this channel is incredible and very easy to digest the content. Sure the delivery is kinda weird but you get past it after watching a few more videos. I'll definitely be sharing this with friends and family!
Love my cast iron frying pans!! Almost completely stick free and not hard to take care off once you have used them for some time. Pans for life!
Hi! Do you still have to coat it with oil after every use? And did you ever experience rusting?
Stick free? Not even close, try frying some rice without oil and see how stick-free cast iron is.
Do ceramic pans next, pls.
Thanks so much! I recently got a stainless steel set bc I thought it was safer, I'm happy to know I picked right! Maybe I'll get some cast iron if I need a pan next tome.
It is not safe. Stainless steel contains nickel which is a known carcinogen.
I went cast iron years ago. It's true, once you go black, you never go back.
markw999 You do need to use fat/oil in those, don‘t you? That‘s what‘s been keeping me from getting a cast iron one so far, but I reeeeally wanna get rid of my anti stick ones...
@@_chabella_ you need to "season" it after you clean the pan
Do you wash it or just wipe
Cast Iron is very, very bad, the worst! it stores in your brain, oxidizes and can cause dementia. Can be found ted talk about.
You can use any type oil. Sesame oil works well.
Teflon is really, really bad for you. Never heard of cast iron being that bad.
Just wash with hot water. Wipe a thin layer of oil on it and good for another round.
Dr. Greger, please do ceramic/ceramic coated pans and glass (like the vision corningware and pyrex) next.
MM recommends ceramic that is PTFO/AE, cadmium and lead free.
and there's also old enamel cookware which should be safe
What about ceramic coated cookware? Anything "special" in those?
we'll surely find out once it's been around for 10 years
We found out tonight that some companies that make frying pans claim the ceramic is teflon-free, but then in the fine print warn users not to use the pans around birds. So...if it's pure ceramic, it's safe, but you gotta read the fine print. Trying to avoid teflon is like trying to avoid air. It's freaking everywhere.
Yeah, I’m curious about that also
Yeah im currius aswell, i have a ceramic wok that has lost coating in very small scratches, wondering if Its still safe
I heard somewhere it's not safe. I don't use it.
Cast iron is not hard to maintain. They key is to never let it air dry. As soon as washed, put it back on the stove and heat it until bone dry. Then coat it with a thin layer of vegetable oil. Also use as less detergent as possible when washing.
It's recommend never to use soap on cast iron.
Do you really need to"season" the cast iron pan?
I don’t oil my cast iron any more - the cat would sneak into the cupboard and lick it clean. 🤢
I just scrub it with a (reusable, biodegradable) scrubber pad under warm water, then heat it up on the element until dry. No soap.
I seasoned an older cast iron pan once about 5 years ago and my newer one, about 4 years old, is still on its factory seasoning and looks brand new.
Why should you not use soap?
@@Neverquitoverland The soap absorbs into cast iron
I used to use a cast iron pan, but it made my blood iron levels border on exceeding the normal levels. Just using stainless steel now.
Citizenthirteen Citizenthirteen I have been vegan before and after. Since I’m a male of northwestern European descent I am at higher risk of absorbing too much iron. No need to be condescending about it... Although it is true the best way to keep my iron low is through donating blood, which I should do more often.
no one in this subthread watched the video apparently. nickel doesn't leech into the food once the stainless steel pot has been used 6 times, iron does leech into the food with cast iron and it can increase iron levels
@Citizenthirteen A test costs like 40€ and you can order them yourself in many countries...
@Citizenthirteen ignorance and arrogance is quite the nasty combination
Elemental iron and even from supplements may be toxic unless one is anemic. Get iron from foods. Get antioxidants supplementation due to iron being a pro oxidant --need the balance.
Great work! Havent used one pan i can say is good enough. Everything sticks to the stainless steel and the cast iron is hard to maintain. :P
There are techniques to reduce the sticking to stainless steel pans.
Preheat the pan before cooking.
When the food is served, put clean water in the pan and allow it to soak while hot.
Cooking at lower heat reduces the sticking and also helps to keep the nutritional value of food. Also cooking foods for shorter times helps. You also have to be more attentive to foods while cooking.
Enamel
I've always found cast iron to be relatively easy to maintain. Not as easy as say, Teflon, but easier than our stainless steel.
@@amandakay7831 Don't you have to use oil with it? Conditioning the cast iron AND cooking requires oil. Others say it would rust if you cook with water
I use glass called VISION by CORNING, I have a big collection of pots, pans and skillets. Absolutely no toxic metals. It's beautiful stuff. !!!!!
They’ve been discontinued for a while now. Would you know if there are other options?
When I was going through a Mercury detox I switched over to the Corning Ware to. It's great stuff when she go glass you never go back!
@@amalaputrevu7856/www.pyrexhome.com, they have vision in the collection but they are not very large pieces. I don't know if they had them bigger the past.
LOVE my Visionware pots. Been using them for the past five years or so. Never broke or chipped one. I have a good selection in my cabinet. :)
@@amalaputrevu7856 resale shops are your friend for these. I've found all of mine at different shops. They're usually only a few bucks too. :)
I don’t use Teflon since I have a parrot. If it can kill a bird I’m pretty sure it’s not safe.
let us know what cookware do u use Greger...
stainless steel. you have also ceramic option which is even more inert. or glass.
He eats raw food
@@sash0047 no he doesn't
It seems like every material has some concern with it.
I've been using GLASS Corning Visionware pots for years - love them!
Thanks for all the replies, everyone. But the point is WHAT DOES THE RESEARCH SAY IS THE BEST PAN TO USE. If the research does not strongly suggest the type of pan that we should use, then what is the point of the video?
Exactly!
You can't even trust "the research" these days. Most research is paid by multi-national, multi-billion dollar corporations who get the results they want. Certain research is also just censored outright by mainstream media. The government and academia are not looking out for your best interest. Do your own research and compare.
Hey Doc. It seems titanium although not cheap, seems to get favorable ratings for health. Please share information or opinion on titanium.
Personally I got sick of nonstick cook wear coatings always getting messed up. They just don't last. Cast iron was too hard to maintain. I just use stainless now and if it sticks, no big deal, I clean it off with steel wool and get on with my day. I've had the same set of stainless pans for 7 years now and they still look like new.
I’m disappointed that Saladmaster wasn’t brought up....but perhaps not in the studies? They add titanium and molybdenum to their stainless steel, which makes it non porous, so you don’t need to add any oil. I have a set, have sold a couple of sets - so full disclosure here - and it is true. I never use oil in my cooking. The company says, and I think they believe, that it is one of the the healthiest cookware brands made. They say healthier than regular stainless steel without titanium. I follow Dr Greger and truly would like to know if he’s seen any studies on the brand or the one or two others that are made in a similar manner. There is a ‘baking soda’ test, boil 1 tbspn baking soda with 1 cup of water for 10 minutes in your favorite pan. I have never tasted water from any pan, other than Saladmaster, that didn’t taste metallic or plasticity when doing this. Would be great to understand more about why this happens with this ‘test’.
Love the way, the style and the coolness he speaks
Any thoughts on ceramic cookware?
I stopped using aluminium along time ago when I heard it was a toxic metal. I use stainless steal and cast iron, I very occasionally use Teflon when I don't want to use oil it's the only solution but you video has made me even more concerned
Nespresso’s capsules are made of aluminium too. Not good
I learned about toxic flosses last year and stopped using them-after “only”using them for more than 15 years😱😩
Could you elaborate? In what way are flosses toxic?
So it's either stainless steel or cast iron. Thanks Dr. G 👍. Will take a looking at store.
Vegans should be very interested in iron pans. It's been recommend for countries that have low iron, using cast iron has been a huge success. As for oxidizing fat, would love to see reasurch on that. I wonder how is the iron contacts the air? How can iron be a catalyst if it is not reacting itself. Genuinely would like to know more.
Thank you Dr. Greger for another excellent video. I am grateful that Dr. Greger provided reference to the actual study "Effect of heating oils and fats in containers of different materials on their trans fatty acid content" - DOI 10.1002/jsfa.5638. The study used 4 different containers: glass, cast iron, stainless steel, and anodized aluminum. Glass produced the least amount of oxidation followed by stainless steel. The tests were run at high temperatures 240°Celsius (464°F) for 6-12 hours. The type of oil/fat used had a huge impact on the results. Oils highly resistant to oxidation performed best. Looks like I don't have to throwout my carbon steel pan.
When i was growing up we had a pot that was 3 or 4 quarts that my mom made mashed potatoes in. After boiling the potatoes she put them back in it and used an electric mixer to whip them. In the pot. That at one time was Teflon coated. All those years i thought she put black pepper in the potatoes but it was actually flecks of Teflon that we were eating!
This should be a 'must-watch' for the world
How about ceramic coated cookware?
I eat and use those daily so I'm really concerned!
@@KinaStaru You eat ceramic coated cookware? I would be concerned too...
@@KinaStaru I read something the other day which said they weren't good, so I'd look into it
There is a FB page called "Lead safe mama" where she talks about some ceramic cookwear as having too much lead in it.
@@mairzeedotes5484 ye but there is a lot of ceramic without ptfe, cadmium, lead etc. like greenpan and greenlife products. Iam using a frypan from tchibo. greblon ck2 nonstick layer, without lead, cadmium, ptfe. its super sexy and works well.
So... it wold be better to use more oil (for non stick effect) on stainless compare to teflon?
So Dr Greger what are the healthiest pans to cook with? Please wrap up what to use or top three. Thanks for all you do!
Glass.. the best way
Cast iron and stainless steel are safe
Whoa... I knew avoiding the nonstick pans was a good idea but I wasn't thinking of the biomagnification into the seafood. I thought dental floss was wax coated but learned something there too. Many thanks Dr.
Straight talking info, no skirting around the edges! Thanks, really useful. Now we all need to look after ourselves, buy extremely wisely as big business just wants 2 sell , sell, sell no matter what!
I'm a fan of yours from Italy. You are a HERO, Dr. Greger.
no. no he is not. all seeing eye in the beginning.
What about ceramic pans?
Ceramics glaze can be contaminated with heavy metals
Ceramic pans don't really have as many toxins, but they are not as durable. One the pan starts chipping, the hidden toxins, under the ceramic coating, are exposed. Enameled cast iron might be better. Its a lot more durable and safer
I now have to switch dental floss! Who knew? Thanks Dr. G.
fraufowler.com, this is the brand I use, it is awesome, check out the website. Its expensive but so strong, natural and multiple "flavors".
Radius floss is what I'd recommend.
I wish Dr. Greger addressed the safety aspect of the accidental human consumption of cast iron seasoning, which eventually happens over time.
You think there is a hazerd in that?
Yes the jury is out on that ! On the one hand I’ve had low iron for years and I think it would be helped by using cast iron, on the other hand, dr Barnard wrote a book about how too much metals causes brain damage and that includes cast iron.
Wow! I knew Teflon was bad, didn’t know it was THAT bad. Good lord
I only use ceramic now. How many Teflon pans have I used to the point of deteriorating?
I think it's synonymous: Teflon: deteriorating.
I've never had a Teflon pan that didn't have nicks and cuts even if I tried hard to just use plastic utensils and be gentle when washing it. I must be human and forget sometimes.
I only use stainless steel, and only use 18/10 in my flatware. I do want to use cast-iron cookery but, I don't know how. Every time I've tried, food always, always sticks...ugh.Even tho my friend is a chef with his own cooking show, so I know he's seasoned it correctly. It's obviously me. I also use some ceramic cookware. Any thoughts on ceramics?
love the "PFOA" voiceover
How about Silicone,Glazed pottery, wax paper parchment paper, Cook in a lot of salt like to cook popcorn & Plastic mixer? please answer me.
Dr G. What about enamel ceramic cookware please. I bought your book. Maybe it’s in there???
I thank you for making this video, I have been going on about PFAS non stick 'forever chemicals' for the most part of this year and its so nice to hear you confirm my fears. You are a clever man :)
Oh and PFAS is in the water
Per- and Polyfluoroalkyl substances (PFAS) sampling guidelines
California state water quality control board, March 20 2019 -
Any field planning and mobilization effort should address the physical, chemical, and biological hazards
associated with each PFAS site. The mitigation of potential risks should be documented in a site-specific
health and safety plan (HASP). The HASP should identify personal protective equipment (PPE) that is free
of PFAS materials to avoid cross-contamination.
PFAS are used to coat various clothing and leather products to repel water, oil, and dirt. While
preparing for sampling, attention should be paid on clothing that is advertised as having waterproof,
water-repellant, or dirt and/or stain resistant characteristics. These types of clothing are most likely to
have had PFAS used in their manufacturing
Teflon has been free of PFOA since 2013, so it would be interesting to see newer studies using the current formulation of Teflon to see if birds still die at 162 degrees celsius. Newer cookware made in USA may be OK, however, with most cookware being made in China, I would question whether they have switched to the newer formula, as I suspect the teflon used is actually a Chinese teflon.
he said the new chemicals they replaced it with are also toxic. Its just less time has passed so we don't fully know their effects and so they haven't been banned yet. The old teflon formula has been around since 1930 - so it is fully understood.
Meat is usually fried between 204 and 232 °C, Teflon starts to degrade at 260 °C. So unless you burn your meat (I guess you don't do that often) you and your birds won't die from Teflon poisoning.
@@arpysemlac sounds legit 👍its good that everyone has a thermometer stuck in their food and are always scratch-free
@@arpysemlacI looked this up, and the first result used a paper titled "PTFE-coated non-stick cookware and toxicity concerns: a perspective" as a source (use scihub if you don't want to pay for access). Ironically, this source points to a study which found that certain brands of PTFE cookware released PFOA as a gas at normal cooking temperatures, well below 260°C. There's also a general ethical concern with the production of these products - their manufacturing results in PFAS being released into the environment and exposes workers to very high levels of PFAS. The companies behind these chemicals also don't seem to care. When PFOA got banned, they made the equally dangerous GenX.
How about clay/earthen pots?
I’m shocked at how few people I’ve talked to know the history of DuPont, and PFOA. It’s now a changed Teflon formula, PTFE. Doesn’t mean that I trust them whatsoever.
So what pots or pans should I use?. Im confused
Use whatever you want.. if it's approved by regulators, it's OK. This dude is crazy... milions of people eat food cooked using teflon , aluminium or stainless steel every day.. and most of them are just fine..
@@arpysemlac and most of them has a ton of alergy, cancer etc. :) whad do you think why teflon use every 5 years another component for their cookware.
your words r dangerous.
@@FNorbert The nonsense in this video is dangerous. Why do you think the author does not give you any clear conclusion? Because if he do it, he may be sued by companies and he need to prove his claims in the court, and of course he can't. He is clearly a liar because if you read the studies from the videos you'll notice he cherry-picked information to fit his believes. All the modern world uses Teflon and Stainless and guess what, the live expectancy is higher than ever. You may have cancer or allergies from various stuff such as processed food. Right now, the scientist kinda agree that Teflon in normal usage is safe. Stainless is also safe. Any cookware that is approved for sale is actually safe because it needs to met certain safety rules
@@arpysemlac dude.....r u hungarian right? www.mze.hu/sites/default/files/barnafuzet/2010/81/rozsdamentes.pdf read this. or just listen Gábor tóth video about cookwares.
Dr....so the question we want to know is ...do you use non stick pans at home or stainless steel?
Get triply stainless steel, where you have an aluminum core sandwiched between layers of steel all over not just the base. Always heat the pan before you add stuff to it. If frying onions without oil, add salt if you eat it, so they release water. If not using salt, sprinkle water as needed. If you chop your onions fine, it helps. Adding a tomato purée also helps.
what brands do you think are good, I was considering All clad or Demeyere.
Bella Anthony all clad is great, I think it’s the America’s Test Kitchens top pick. Of course, it’s expensive, so I’d recommend checking Marshall’s and Tj max and buying just what you need and not buying a set. I got a all clad sauté pan from Marshall’s at a great price. ATKs second pick is from a startup called potluck. I’d look for that if you aren’t willing to spend on all-clad. I actually did get a 5-ply set from Costco since it was great value for money, else I’d have looked at Potluck.
HexClad leaches chemicals too. Search it on Google. I'm returning all mine to Costco tomorrow
How can you use stainless steel and cast iron while also staying away from oil? Doesn't seasoning require oil? Dr. G, what do you use?
So how do I get stuff not to stick? I don't want to use oil or butter!
Using broth or water tends to help. You need to be moving the food constantly though.
Using heavier stainless pots is a big help. Your food is less likely to burn in a good quality heavy duty pot or pan. You can often get them for a fraction of the original price at thrift/secondhand stores. And then, yes, add a little water or broth and keep stirring!
I have a method that does involve very small amount of oil:Heat the pan on the lowest setting for approximately 10 minutes, take it of the heatsource, immediately add a few drops of oil and wipe with kitchenpaper or -towel. Now put back on heatsource to start cooking. This method uses oil, but the amount is so small it's almost negligible.
Wow I really need to replace my plastic gallon food containers. Probably should get only glass bottles for anything acidic too
Really fantastic information! This is why I stick to stainless steel when cooking!
What is the best for baking trays and baking dishes?
Thank you Dr Greger. Does the material knives are made of matter for food safety?
Thank you, I didn’t know that about cast iron pans for frying 👍
since baking paper is usually teflon coated, its impossible to avoid anyway
After we saw "Dark Waters" we threw out our frying pans and air fryers and switched to silk dental floss and ceramic coated cookware. Happy to say the ceramic air fryer was better designed in general. We were searching for ceramic frying pans recently, however, and found that although they claim to be Teflon-free, there's warnings in the fine print not to use them at high temperature around birds. So be careful when buying ceramic frying pans. A lot of false advertising out there.
thanks for the infor, what BRAND of air fryer did you buy? I have not personally tried this ceramic, but I have heard good things about www.xtrema.com, 100% ceramic cookware
Floss! I never knew or thought of that!
Anyone got a link to some really healthy, high quality cookware?
All-Clad is absolutely the best stainless steel cookware!!! it's a little pricey but they're literally made to last a lifetime you'll never have to buy again! You can get them cheaper by going to their outlet or if you're too far away from one I've also found them for good prices at places like HomeGoods and Marshalls. Hope that helps!!
Extra iron from cast iron might not be a good thing. Too much iron may contribute to aging, so says David Sinclair and I guess others.
I'm also interested in carbon steel. Does it leach iron too?
I am using cast iron cookware to cook with after having used non stick cookware a big part of my life. I have a steel wok to cook in also as it is safe and only use the other non stick pans until they become unusable for cooking in any longer. I was raised by my grandparents and mother who used the cast iron skillet to cook with and I ended up fine so I went back to them again.
What about the ceramic non-stick pans?
I use my non-stick soup pot for making soy milk...I tried with stainless, but the amount of sticking feels like I'm boiling a pot of egg whites.The amount of scrubbing I need to do just frustrates me more than the health risks scare me, I guess.
Vitamix has a recipe for soy milk using cooked beans, no cooking afterward since they're already cooked, you might try that instead (?) It works, I like it, and I can cook a lot of beans and eat some and use some for milk so it saves work
His face and mannerisms are very similar to Cat Behaviourist Jackson Galaxy... Almost thought he was doing a parody but with a different topic. Saving the video for future reference. A good one.
what about Granite Nonstick?....I have one of those right now but use mostly glass and medical grate Stainless steel Cookware...
Did you find out about granite being safe?
Cooking tofu is the main problem I have. It tastes so much better when shallow fried in a little oil so it gets a crispy skin that can then soak up sauces & other flavors more readily. But tofu sticks to stainless steel. And the traditional method of lightly stir frying at high temp in a seasoned cast iron wok creates trans fats. And non stick pans are toxic. UGH.
I know it's been 3 years, but maybe try shallow frying in an animal fat or coconut oil instead. They have higher amounts of saturated fat, which makes them more stable at higher temperatures (saturated fats are far healthier than trans fats).
I don't understand this video? what type of pans should we use? Stainless Steel or Cast Iron?
the PFOA audio edit had me sold.
There are two issues with TFAs from frying in cast iron - 1 is you don't use the oils that are likely to form TFAs i.e. high polyunsaturated vegetable oils, precisely because they're unstable when heated in the presence of oxygen. coconut oil and palm oil are the only sufficiently stable vegetable oils, at least in natural form. Hardened oils are also stable but they're often contaminated with trans fats due to sloppy industry standards. 2 you do not, typically, use cast iron pans without seasoning, that is a layer of burnt-in fat, which prevents direct contact to the iron.
is it safe to cook in silicone coated pans such as USA pans
Hi, Pumpkin Patchwork! I have not seen any evidence that it is unsafe to cook with silicone. I hope that helps! -Christine Kestner, MS, CNS, LDN, NutritionFacts.org Health Support Volunteer
Go back to the old video format! You’re standing there blocking some of the papers so we can’t read it. I know we can click on the links and read it ourselves but it’s not the same as just watching and reading it while it’s on the screen. I like the videos but Please show the whole papers!
Agreed
I love dr greger but I also preferred the old version. He has become more and more animated and it has got a bit over the top
Agreed.
PFOA is/was used in manufacturing of PTFE. Health concerns regards environmental pollution of PFOA, not ingestion/inhalation from non-stick pans.
Any tips on making food non stick to a pan that isn't Teflon coated?
I wanna know too
Use the 'steam frying' or 'water frying' technique. You basically switch your grease for water, broth, vinegar or other liquid. Use little bits at a time and just add a little more when things start to stick. I find it actually works a lot easier than using oil
Add more oil or butter
Would you please make a video about ceramic pans.
is brass or bronze cookware better than Stainless Steel and cast iron..?🤔🤔🤔
What about cooking in brass?
What about anodised cookware?
What about the Stainless Steel in my femur bone??? Of course the doc says it’s best... let’s put it to the test!
Shocking video - great content, comprehensive! Appreciate all the scientific papers you dig out.
Thanks Jeff Goldblum for the knowledge
I just can't watch this without laughing.... Not sure what's going on here.
Thank you for providing this video.
How about scanpan haptiq with Stratanium+ ? Is it safe ? Thanks
What about ceramics?
Cast Iron every time for me, even with a frying Pan, which acquire a coating called ‘Seasoning’ the Frying Pan, Wok etc, the ‘Seasoning’ of Cast Iron Frying Pans may stop the Transfats from being formed. But I’m not going to worry about a bit of Oil a couple times a week to make a Stir Fry etc.
after watching Chris' video on why iron is the most toxic metal to human health, i think i'll go with S.S.
I use all stainless steel plus 1 ceramic scanpan. I never have sticking problems.
So which cookware is best in the end? I did not get what the best is...
I was just wondering this!!! Thank you!!!!!!!!!
What about those who are allergic to nickel? I have breakfast porridge every day and I am getting worse because I have allergies. Most nickel is found in plant foods...
Anybody have good recommendations for oil-free cooking?
It's different at first but you get used to it. Just use a little water or vegetable stock instead, adding as needed. This is the approach of both Cathy Fisher of Straight Up Food, and the authors of Mastering Diabetes.
airrunkle Liquid coconut aminos also excellent to “splosh” in liberally.
I'm going to give both of these a try
@@airrunkle Mastering Diabetes?...Somehow that's not something one should want to get really good at..."hey, guess what? Today my cells got so good they _completely_ resisted insulin!"
Kind of like sexual harassment "training".
Could you perhaps tell me what the difference is between potassium Bicarbonate and Bicarbonate of soda? Is potassium Bicarbonate more healthy to use in baking powder than Bicarbonate of soda?