patrick.net

That's why I cook with ss pans.

Hmmm, starting to make sense why they Fluoridate the water supplies in many municipalities. Great reason to be on a private domestic well.

The lie has always been it is for the health of your teeth. The reality is for increasing absorption of aluminum…..

Private well = ultra hard water plus + high bacteria. Make sure u purify it.

At least for cookware use cast iron, its not expensive and good for health.

And at 57:30 they tell you the real reason the twin towers collapsed on 9/11. You can also read about it here:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7516436/

The thing that kills me, is I use Stainless Steel pans I can even fry an egg sunny side up without it sticking.
I heat up the pan to 400 to 500F then bring the temp down, then add the fat. The pan is then nonstick and all it needs is a quick wipe and back into the pot cupboard. Sometimes I'll grab a nonstick pan, if the SS pan is under the heap. And every single time I do, bits of scrambled egg accumulates around the rim of the nonstick pan, and requires a concerted effort to clean the pan. I mean it's supposed to be nonstick. Besides that, the pans don't have a solid bottom, so they heat up unevenly. Also as they heat up, the pan gets concave, rising much of the outer diameter of the cook surface off the burner. The wife keeps buying them, I hate the damn things. I feel the urge to chuck them in the trash every time I see them. She says the SS pans are too heavy. But she has no problem cooking soup in the large stock pots almost everyday. I think she's just brainwashed to think nonstick frying pans are better. Which they are not even as good as the toxic Teflon pans of yesteryear. Which they don't make anymore. What ever they use now, simply doesn't work, even if they are supposedly safer. They are still aluminum at the end of the day, I tell her .

Blue is right. Cast iron. We do have SS pans though and they work great. Cast can be a pain to maintain/clean, but I can also throw it on the grill and not trash it. We dumped any non-stick shit pans/pots after we got married. Anything new I/we buy moving forward is cast. I love cooking on the grill besides just meat on the grate. So cast it is and obviously works on a stove. Not using SS on a grill, so cast is the multi-purpose work horse.

I've got most the inserts for your classic weber kettle. The wok is my favorite this time of year. We make some nice smokey stews and soups. I'm getting into chili mode as the temps start dropping here. Hate cleaning them depending on what was made, but I don't know, the rustic feel of it mentally makes me feel like the food tastes better. No verifiable proof it does.

I'm not a fan of cast iron, because of the seasoning is a huge pain the ass to care for. You need every cook in the house be on the same page as to the what and how's to cook with Cast Iron, care and seasoning the pan. Eventually the seasoning gets a little weird tasting, and it leeches into the food. Also sometimes black bits of the seasoning, will flake off the pan, and look off setting in the dish you're making. Another thing, is if they don't get used enough the seasoning, will congeal and get like dried on sticky grease, and if it wasn't in a bag or covered very well. Dust and other particles will be stuck and embedded in the seasoned coating.

I like seasoning pans as I go, like a Woc or SS pans. Though Cast Iron is great to have for making cornbread, and breakfast food, if you got a good freshly seasoned pan. Otherwise, if it's got that weird taste already, I'm not into it.

We bought a large ceramic pan with a cover recently. Those are real non-stick. Super easy to clean. The rest are all SS.

The first time I realized we needed to change things was after reading about how covering your BBQ with foil was dangerous because the aluminum would leach into the meat. And after watching this documentary, we almost never use the foil for anything anymore.

Letting eggs warm up a bit on the counter helps them not to stick. When we had non-stick like 10 years ago, the coating always flaked off, and they required just as much cleaning and oil as everything else we used.

Some health tips ...

Never use *aluminum pots and pans to cook. We only use stainless steal, and we've been using this product for as long as I can remember for anything that is fried. You use very little along with just a few drops of oil. We heat the pan on low first and then spread it around with a paper towel. Avoid high temperatures and virtually nothing will stick to your pan. You might need a little Barkeeper's Friend for a cleanup.



Most deodorants contain chemicals and aluminum which is absorbed into your body. We've been using this product forever, and it's never failed. I've played golf in high heat and humidity and it still works.

*Aluminum has been scientifically linked to Alzheimer's and dementia.

Restaurants use heavy aluminum pots and pans. If you are eating out this is another source of Al.

Tenpoundbass says

I'm not a fan of cast iron,

I use 'lodge cast iron' stuff, even after very long time, they are still looking great.

Blue says

Tenpoundbass says

I'm not a fan of cast iron,

I use 'lodge cast iron' stuff, even after very long time, they are still looking great.

Durability is indisputable. They are a pain to clean depending on what you cook though. Some stuff is easy, some is a pain in the ass to get off. With cast you can use metal on metal to get the bits off though. People are just used to a dishwasher doing the work for them.

Either way I agree cast iron it numero uno on the list of cooking surfaces. Steel is fine on a flat top as well or pan.