Though this may sound weird at first, Teflon can be dangerous to your health. These light non-stick pans can be dangerous when overheated, damaged, scratched and in other instances. For sure they are easy to use and require no prep or pre-treatment and if not treated the way they can be really harmful.
By overheating the Teflon the coating simply breaks and toxins are then released. These toxins can kill pet birds and cause symptoms similar to flu at people. They have also been linked with cancer, thyroid disease, and high cholesterol and decreased fertility. Overheating Teflon just for one or two minutes can be of such difference and cause illness. That’s why this is a big risk.
So what are the other choices? You have two alternatives, cast iron or ceramic. Each accompanies have its own advantages and disadvantages.
Cast Iron
Cast iron is the number one I prefer eve thou I’m not sure why, there is slightly more work, but I simply love it. Additionally, a legitimately prepared cast iron container is fine to cook acidic nourishment in. That pervasive myth is irritating.
PROS:
- Almost Indestructible
I have dropped a solid metal dish and had it imprint the floor, and it’s generally taken any abuse I could toss at it. I purchased one at a carport deal for three bucks, all rusty, and with persistence and some rust-remover, I have recovered an eminent cooking instrument. What reason why I adore the cast iron pan is because it’s vintage and I associate it with being from the 30’s. What’s more, truly old cast-iron was cleaned smooth in the inside, so it’s a great deal more non-stick than my current pan, which makes purchasing an old cast iron pan considerably more functional than purchasing new.
- Oven Safe
I can toss my cast iron pan in the stove without any stresses making me feel like an culinary expert, but on the other hand it’s pragmatic, I can guarantee even warmth in the pan, after I finish tossing it in the sauce I made it the pan
- Metal Utensil Safe
Feel free to utilize metal utensils in a cast iron pan. Those who let you know distinctively don’t have a clue because there is nothing harming about metal utensils here.
- You can wash them (or not) as you see fit.
There is a myth out there that a cast iron pan can’t be washed with soap and water. This is so untrue, as in matter in fact it can be washed, and I wash mine with boiling water and scrub it with soap once in every two weeks.
- You can use it anywhere.
If you are a camper kind of soul, cast iron is for you. Don’t worry about damaging it if you put this pan on campfire. It’s strong as a tank, and probably the only multipurpose cookware you can get.
CONS:
- Cast iron doesn’t heat evenly. It doesn’t. I have no excuses.
It doesn’t warm equally. The area in the middle (or the area that is directly on fire) of the cast iron pan gets hot, but the rest of it simply can’t get hot enough. Which I for one believe is a reward, in light of the fact that I can cook more things at once at diverse temperatures, however I feel like a great number of people would find this as a negative one.
- Cast iron requires seasoning.
This isn’t difficult and most (new) pans come pre-seasoned. Older pans you’ll want to strip and do your own seasoning on them, which is still easy.
- Cast iron isn’t totally non-stick.
It can be done almost near, but you have to prep the pan.
- Cast iron is not that heavy as many think.
With no problem I can flip a pancake with cast iron pan; however it took a little bit of practice.
Ceramic
On the off chance that I ever need to swap over from cast-iron for some obscure and unwelcome reason, I will change to ceramic.
PROS
- Ceramic is non-stick.
It so close to non-stick Teflon, thou sometimes it need a bit of oil or butter, but that’s just in some cases.
- Heat Evenly
Ceramic pan are top of the chart for even heating. They heat evenly and clean, and are easy for cleaning.
- Super easy to clean
Since they’re not as uneven as cast iron regardless of the possibility if they’re solidified and gross despite everything they can be cleaned with a touch of water and a dishcloth.
- Non-Scratch and Non-stick
Truly ceramic pans are metal safe as well. I cherish that they are really non-stick, which more up to date cast iron can’t assert.
- Oven Safe
Make sure to check your brand because some are not oven safe. In any case, those that can are sturdy as the cast iron is.
CONS
- Heavy
Hard to believe but all the ceramic I’ve work with are heavy as cast iron. However there are some brands that produce light weighted ceramic pans.
- Fragile and delicate
This is an issue many people complain about and it is true, if you drop one of these and it’s going to break in pieces.
- Price
They are not cheap for sure! You can’t just buy them at a local garage sale for a low price.
Now in summation ceramic seems the best one for use but its fragility makes it quite dangerous especially in a house with kids, or if you’re clumsy. On the other hand they are very practical but the breaking factor and the price are the reason why I waver to buy these.
The other reason is I’m totally dedicated to cast iron, I like the heaviness of them. I cherish my more seasoned dish more than I can say and keep on searching for them at obsolescent shops and carport deals. The older pans will be smooth when you run your fingers on the base. Pans made after the 50’s have a tendency to be uneven along the base and that’s why older ones regardless of the cash you pay for them, I guarantee they are worth it.
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