Non-stick vs....

PurplePookie

I am looking for other options to non-stick pans. I don't like using them because of the health implications, but when I use a 'regular' pan I find I need to use a lot of oil to keep my eggs from sticking to it. I would love to hear from other on how they stop eggs from sticking in uncoated pans and what is your favourite brand of pan?

thefreebiemom

I use butter to keep eggs from sticking to the pan. Never actually thought to use oil. I don't actually eat eggs a lot my self so that is when I am cooking them for my boyfriend or our kids. I don't know the calorie difference between margarine and vegetable oil but I have a feeling butter would be healthier. What about a non stick spray?

zhanaolivia

I wasn't aware that non-stick pans had any "health implications". How exactly do they harm?

jacque930

I use the Pam with Olive Oil. I only do a light coating and it works great. It is a very small amount and does not add much for calories. Plus Olive Oil is considered a "good fat" if you look at good vs bad fats.

katejenkins1

I wasn't aware that non-stick pans had any "health implications". How exactly do they harm?

I don't have any articles, but it's not that using them when they are in good condition is an issue, it's when they start to flake off.
I believe (not 100% sure) that they are linking cancer with ingesting the flakes.
I have non stick, and throw them out as soon as they flake. I would love to move to iron, I like how it cooks, but they are $$$.

Polly758

I use one of these

http://www.amazon.com/Ozeri-Textured-Ceramic-Non-Stick-Coating/dp/B005473FMO/ref=sr_1_1?ie=UTF8&qid=1337959987&sr=8-1

SordidEuphemism

I wasn't aware that non-stick pans had any "health implications". How exactly do they harm?

At high temperatures, the teflon and related bonding agents can vaporize and release toxins. Budget-made nonsticks can also flake their coatings even at low heat.
If you're cooking eggs, you really should use a non-stick. It'll simply be easier. I keep two large skillets (and a host of smaller ones) in service: The non-stick for eggs and other heavy-protein foods, and the stainless for absolutely everything else. The key is to never let a non-stick heat while empty. If you're searing, or stir-frying, or anything that requires a pre-heated pan, use stainless.

caroleileen

there are new ceramic non-stick that are not chemical based that work just as well as the "bad" non stick. pretty reasonabley priced too. they have them at bed bath & beyond.

diannethegeek

I love my ceramic frying pan. And I think it's better than my old teflon pans as far as things not sticking to it.

Bob314159

I think non-stick are ok if you don't user high heat and throw them out when they look worn.

I use porcelain/glass coated cast-iron frying pans for things like home fries that tend to get a bit burnt - moderate use of real olive oil [not spray] is fine

Polly758

Conventional non-stick cookware is achieved through a coating of PTFE (PolyTetraFluoroEthylene), a synthetic substance that has waxy properties. At very high temperatures, PTFE begins to decompose and release fumes which are documented to be lethal to birds and small pets, and which can be harmful to humans. In addition, traditional pans incorporating PTFE are manufactured with the aid of PFOA (PerFluoroOctanoic Acid), which the EPA has classified as a 'persistent pollutant of the environment'.

I had been using a non-stick pan someone gave me for a few weeks, and my housemates and I thought we had the flu. And it happened that I had my lizard living in the kitchen temporarily and I thought he was about to die, then when I stopped using the non-stick he suddenly got better, and our coughs went away. We put two and two together and havne't used non-stick since.

Anectdotal evidence I know, but science supports it.

Roni_M

I have a set of the ceramic coated ones and can fry eggs with no butter or oil. I love them!! They are a bit pricey thoug. i got my set on clearance from a store that was going out of business.

These are the ones i got:

http://www.amazon.com/gp/aw/d/B00448H23W

catintheshell

i cook in mainly cast iron. i find them at thrift stores, garage sales, etc. my favorite pan is one my grandmother gave me.

i had to scrub and re-season each one. it's a lot of work, but it is totally worth it. i use butter, coconut oil or bacon grease when i cook with them, and i use half the amount that i normally would on a regular stainless or aluminum pan.

here's a great site on how to re-season an older cast iron pan using an outdoor grill so your house won't smoke up (which it does sometimes)- http://chowhound.chow.com/topics/578098

i'm phasing out all non-stick cookware in my home as well. i just don't care for it.

SMarie10

I have magnalite pans - been using them over 30 years and they are the bomb. They are stainless steel and work wonderful with just a spritz of non-stick spray. I think they clean up better than non-stick pans and are heavy and durable.

It's worth the money to get quality pans. Mine will be around for many, many more years.

RuthieCass

I've read that most non-stick pans are safe as long as you don't overheat the pan, don't leave an empty pan heated for a long while, avoid metal utensils on the pan, and throw them out once worn. However, here are some options for cookware that do not have the potentially toxic coating: http://www.divinecaroline.com/33710/86012-six-alternatives-traditional-nonstick-cookware.

I've also heard that a well-seasoned cast iron pan works very well for sauteing. Perhaps you could look into getting a used one. And don't wash them w/ soap.

Also, cooking with a bit of fat is perfectly healthy. (Just make sure you measure and account for any added oil in you daily cal count.) In fact, fats can help you feel satiated for longer. First, using oils (olive/canola) are best. Then, margarines that are free of trans fats are good (I like the Earth Balance brand). You have to read the ingredients to avoid hydrogenated oils. But butter is better than margarines that are full of trans fats. Oil sprays are perfectly fine as well, IMO. I don't fully trust the labeling since it is hard to measure how much the serving sizes actually are. I.e., if I use a decent amount of oil spray, am I really adding no fat? I prefer to just, say, use a tsp of olive oil instead. It's cheaper too.

DeniseB0711

I use a well seasoned Cast Iron Skillet, and a spritz of Cooking Spray. works every time. The pan needs to be HOT!!

Denise

PurplePookie

http://www.ehow.com/info_8434386_dangers-nonstick-cookware.html

http://www.mercola.com/Downloads/bonus/dangers-of-nonstick-cookware/report.aspx

For those of you that were wondering about the issues with nonstick pans. I don't use sprays like Pam either because they contain propellents but I appreciate all the suggestions. I think I'll take a better look at both cast iron and ceramic coated. I have a ceramic coated pot but we don't use it much because it's so heavy and can't be put in the dishwasher. Still, we like our eggs so it may be worth the investment.

mmapags

I am a professional chef. One of the tricks to preventing sticking in a stainless steel pan is to put it under heat long enough for the pan to "season" (that is the culinary term for it). You are basically preheating it, then putting in your fat medium, letting that come up to temp or melt if it's butter and then add your food. You need to use enough fat but not an inordinant amount. Work like a charm. When things stick it usually means you pan was not seasoned enough or you didn't use enough fat or both. When using fat with eggs remember at least half of it is left in the pan. The egg get's coated in it but doesn't absorb it like say mushrooms will.