I noticed in another link that one of the posters asked the original poster if she was using teflon pans.

I remember the controversy over how bad teflon pans were, some time ago.  I looked into replacing my teflon frying pans, but I found that other pans were considered bad for your health.  I guess I just dropped it and forgot about it until I saw the recent post.  I still have a couple of teflon frying pans that I use regularly.  Most of my other pans do not have teflon.

What kind of pan is recommended for food safety?

stainless steal
glass
cast iron

I got rid of all my Teflon pans two years ago. I did this gradually replacing one pan at a time until all I have now are stainless steel, glass and cast iron  

I got the idea from Lola to add a little liquid lecithin to EVOO to make an extremely effective non-stick coating for skillets.  Just a few drops of this spread around a pan, cooking on low heat, no sticking.  Even a fried egg!  Love it!  (thanks, Lola!)  

Got to try that.

what about hard anodized?

aluminium is very dangerous, especially with tomato, meat juices and so on it leaks aluminium in your food, one of the culprit of Alzheimer

I watched an "alternative health" show last week where the host spoke specifically about Teflon and it's dangers.  I still had some (2) teflon pans too.   But I got rid of them when she talked about teflon's effect on our hormones.   It can be passed from mother to baby also.  She said they can find the residue in newborns.
I have fibroids and I am in the process of getting rid of all theses hormone disrupters.  The lecithin/ olive oil tip
Is a great one!

Quoted from Mother

what about hard anodized?

Yes, what about hard anodized?  Are these made from aluminum?  Certainly these would be considered a very popular pan on the market.

I have a LOT of pans with an enamel coating, made by dansk.  Dansk Kobenstyle.  They are no longer made.  Are these ok?

Who makes a good stainless steel pan?

Anodized pans are aluminum.

I have the Culinary Institute stainless steel skillets, 2 sizes.  I believe the ones I have are the 8" and 10" Saute pans.  Not their non-stick ones.
http://www.ciacook.com/main.taf?erube_fh=cia&cia.submit.viewCat=1&cia.catId=2

But there are a lot of good stainless steel brands out there.  A lot depends on what is available to you.  The more ply, the thicker the bottom of the pan, and the more even the heat distribution will be.

I cook in cast iron and stainless steel. I gave away my teflon pans years ago.

i like cooking with stainless and cast iron - i have found the best way to avoid sticking is make sure you heat the pan first before adding anything - even oil etc. works every time.

Quoted from honeybee

i like cooking with stainless and cast iron - i have found the best way to avoid sticking is make sure you heat the pan first before adding anything - even oil etc. works every time.

I learnt this & it definitely works!! Hmmm might try to acquire my MiL's pans that she bought & never uses... They are French & ceramic, but unfortunately bright orange (What was she thinking?) Maybe that's how long ago she bought them??

Quoted from Possum

I learnt this & it definitely works!! Hmmm might try to acquire my MiL's pans that she bought & never uses... They are French & ceramic, but unfortunately bright orange (What was she thinking?) Maybe that's how long ago she bought them??

those pans sound awesome Possum, bright orange is rare and lovely color in the kitchen me thinks. We have an orange 5L ceramic cast iron pot & it gets better with age

Hmmm but may not go quite so well with my burgundy & blue... I don't even like purple foods with orange or red lol psst where's au as a location

Quoted from Possum

I learnt this & it definitely works!! Hmmm might try to acquire my MiL's pans that she bought & never uses... They are French & ceramic, but unfortunately bright orange (What was she thinking?) Maybe that's how long ago she bought them??

are you referring to Le Creuset pans, by any chance...they are bright orange, cast iron enamelled orange and cream inside, and weigh a ton...last forever though!

Are cast iron pans with an enamel coating ok?  Le Creuset is one brand.  Another is Staub!  Gorgeous pans . . . but they do have an enamel coating on the inside of the pan, so I don't know if these would interact with food.

Le Creuset come now in all colors. Orange are the original. The fry pan ar
Do not have the enamel. I love them the food always taste good the only problem is the price. I some time found them in T J Max a reduced price

Quoted from eva b.

are you referring to Le Creuset pans, by any chance...they are bright orange, cast iron enamelled orange and cream inside, and weigh a ton...last forever though!

Aaah that's them - couldn't remember name when I wrote this!! Now, how to sweet talk my MiL

I just started using my stainless steel non-stick pans after this thread (thank you for the reminder)! My teflon pans were scratched so they were probably releasing chemicals.

I had to buy a new spatula and they do not seem to make stainless steel ones. Everything was made of nylon or silicone. Yuck.

I ordered two cast iron skillet pans for my parents (http://www.lodgemfg.com/). The brand got good reviews and their products are made in the U.S.

I am thinking of getting myself a smaller skillet except I am in the "nomadic" phase where I will be moving in a few years and my parents are begging me not to add to my collection of things (maybe I can donate my 3 teflon coated pans since everything is glass or stainless steel).

If the teflon coating is already scratched, please throw them out rather than donating them. They're not safe for anybody to use.

You're not "adding stuff to your collection" if you toss 3 pans and purchase one.

Quoted from Victoria

Anodized pans are aluminum.

Doesn't the anodized coating prevent aluminum from leaking into your food?

These articles suggest it's safe:
http://www.only-cookware.com/what_is_anodized_cookware.html
http://environment.about.com/od/healthenvironment/a/safecookware.htm

This article suggests that small amounts do leech into food and that there is a cumulative ill effect:
http://yourcookwarehelper.com/.....minum-cookware-safe/

I am considering making a signficant investment in some STAUB cookware.  Can anyone confirm that this is a good investment and the pans are safe?  I love to cook soups and stews that go from stove top to oven, such as lamb shanks, osso bucco, beef stew, etc., so these seem to be the ultimate for that type of cooking.

http://www.staubusa.com/

Please let me know if anyone is familiar with these!

That's true. Thanks!

Quoted from ruthiegirl

If the teflon coating is already scratched, please throw them out rather than donating them. They're not safe for anybody to use.

You're not "adding stuff to your collection" if you toss 3 pans and purchase one.

TJ, I'm personally not willing to risk a small intake of aluminum, since my dad had Alzheimer disease.

Quoted from Patty H

I am considering making a signficant investment in some STAUB cookware.  Can anyone confirm that this is a good investment and the pans are safe?  I love to cook soups and stews that go from stove top to oven, such as lamb shanks, osso bucco, beef stew, etc., so these seem to be the ultimate for that type of cooking.

http://www.staubusa.com/

Please let me know if anyone is familiar with these!

What are they, Patty?  Is that enamel over cast iron?

Quoted from Victoria

TJ, I'm personally not willing to risk a small intake of aluminum, since my dad had Alzheimer disease.

Both my grandmothers had senile dementia.  I just might pass on them myself, especially if I decide to give up the microwave.  I'm experimenting with no microwaving this week, and that means using pots and pans much more!

Quoted from TJ

Both my grandmothers had senile dementia.  I just might pass on them myself, especially if I decide to give up the microwave.  I'm experimenting with no microwaving this week, and that means using pots and pans much more!

  psssstt!  (think . . . toaster oven)  

Yeah, I'm thinking!

See, my friends that I'm staying with now have hard anodized pots and pans, and they are sooooooo easy to cook in and clean!  I thought I would buy a set of them for myself, instead of having mom ship my pots and pans here when I get my own place.  So much for that idea.

I guess I just need to get in the habit of preheating my pans, and I should probably re-season my two cast iron pieces, also.

I'm tellin' ya, TJ, a bit of that liquid lecithin added to olive oil makes a stainless steel or cast iron pan work like teflon.  

Quoted from Victoria

What are they, Patty?  Is that enamel over cast iron?

Yes, Victoria, enamel over cast iron.  

BTW, I just bought a 10" saute pan on ebay made by Culinary Institute of America.  I got a good deal!  Thanks for the tip!

Quoted from Victoria

I'm tellin' ya, TJ, a bit of that liquid lecithin added to olive oil makes a stainless steel or cast iron pan work like teflon.  

Liquid lecithin and olive oil . . . any particular ratio?  Does it matter?

the spray bottle system I have mentioned here to all, works great for me

like having your own compliant PAM
a cup of olive oil, and a bout 2 Tbsp of liquid lecithin

shake well before using.....a light spray is enough....
or use a brush, before you heat the pan

also use for baking , when coating your pan
baked goods pop right out

Quoted from Patty H

Yes, Victoria, enamel over cast iron.  

BTW, I just bought a 10" saute pan on ebay made by Culinary Institute of America.  I got a good deal!  Thanks for the tip!

Hope you enjoy it, Patty!  I'm sure enjoying mine with the EVOO/Lecithin coating.  Before Lola pointed out this non-stick tip, I was trying everything and was so fed up with stainless steel.  At last, I can make an egg over easy on a stainless steel saute' pan!  

Great! did the liquid lecithin/olive oil thing with mushrooms and it worked great. then I did cod this morning. i heated the pan, thin layer of mixture, then added a little ghee and it kind of stuck. Should I use ghee at the end? or maybe I didn't use enough mixture? Do you have to heat the pan first? i did but didn't know if it's required And what if i want to sute in butter or ghee as well? I guess I need the ins and outs of success

I agree with Victoria, all to avoid this disease, that is hitting deeply my mom since some years. it is a strong motivator to a healthy living, not for living more, but for living better, to add life to your years, not years to your life, what allopathic medicine can sometimes.

My ratio is a little different from Lola's, but I'm new to using this mixture, and it may change as I experiment.  I'm using approx 1/4 C liquid lecithin to 3/4 C EVOO.  A few drops (a dozen) on a skillet, spread around with a paper towel.  

If the skillet is cold, I might spread it with my fingers, then rub into my hands.  

I don't apply to a hot skillet, since I like to spread it well to coat all surfaces of the pan.  If you are making a thinner mixture like Lola's, and spraying it on, you probably wouldn't need to spread it.

I haven't been adding ghee to the skillet since I started sauteing with this method.  Adding the ghee after food is cooked is working well for me and actually is helping me to keep tabs on how much fat I am eating.

Victoria, thanks. I'll try ad I'm ding a little more lecithin and ghee after. It'll save on my ghee too!! I'm going to fry up some lamb pattys tonight so I'll try, maybe it was just the ghee. We'll see

Victoria, did as you said, cold pan, paper towel, heat, sauted onions and mushrooms, they were great! New pan cleaned up perfect, I hate stained cookware! No ghee even after, put a touch on the lamb with a few kelp granules though. Thanks for the advice

Quoted from Lola

the spray bottle system I have mentioned here to all, works great for me

like having your own compliant PAM
a cup of olive oil, and a bout 2 Tbsp of liquid lecithin

shake well before using.....a light spray is enough....
or use a brush, before you heat the pan

also use for baking , when coating your pan
baked goods pop right out

Thanks for this tip Lola (or another thread where you mentioned cooking with spray then adding ghee after cooking to better control the amounts.)

I have yet to find a good quality spray bottle or liquid lecithin, but I did find cooking spray at Trader Joe's that consists of "extra virgin olive oil, lecithin, and propellant." I don't know what's in the propellant, so I eventually want to make my own spray, but for now I think it's better to use this product and cut back on oil consumption than it is to avoid the propellant and continue eating way more oil than SWAMI suggests for me.

After Passover, I'll look into the spray bottle and  lecithin. Until then, I'll have too many other expenses (and now is NOT the time to stock up on things like soy lecithin that I can't use on Passover.)

Quoted from ruthiegirl

I have yet to find a good quality spray bottle

Here is an oil spritzer:
http://www.pamperedchef.com/or.....23&outletSubCat=

My WW says she has heard talk of one at Target, as well.  We haven't looked there, though.

Liquid Lecithin:
http://www.iherb.com/Lecithin-Liquid?gclid=CKmLsrCx06cCFQ10gwodsQcW_Q

Another (less expensive) option for a lecithin/olive oil container is to reuse the squirt bottle that most 10 ounce agave comes in (looks like a condiment-stand mustard container, only smaller). Back when I was using a lot of agave syrup, I saved these bottles, and now use them for lemon juice (when squeezing fresh, I can squeeze a whole bag of lemons at once), liquid lecithin (makes it easier to pour than from the original glass bottle), and now olive oil/liquid lecithin mixture.

Ruthiegirl, many years ago I bought a Kitchen Spritzer made by The Pampered Chef.  It is meant to be used to spray oil on cookware.  I don't know what your budget allows, but it is $12.50.  Below is the link.  I plan to go and buy the liquid lecithin in a day or so.  I just purchased a Culinary Institute of America pan on ebay for a really good price, so I plan to try it with that when it arrives!  

http://www.pamperedchef.com/ordering/prod_search.tpc

In the long run, I think it will be cheaper to buy the spray bottle and the lecithin. Since it's made by NOW, I can probably find the lecithin in a local store.

But Passover is a little more than a month away, and any "extra" money needs to go towards housewares that I can use for that week, especially since last year I had to discard some items that broke, and those need replacing. And that bottle of lecithin will probably last me several months- and I'm trying to use up "bulk packages" of things before Passover.

I'll stick with the TJ's spray for this month, and then I may or may not buy a can of kosher-for-Passover pan spray to use on Passover (and afterwards, until it's used up.) Then I should have extra money to invest in the spray bottle and the lecithin, and I won't buy more pan spray.

I posted this link in the Cook Right 4 your type section, too.

The chef in the YouTube video cooks salmon in a stainless steel pan.

http://www.youtube.com/watch?v=gqHKWBHhCuM

He discusses the cooking process and how to prevent food from sticking to the pan and burning.

I tried this with salmon (without the black pepper because I am trying to be straight GTD right now and not adding any black dots for now) and also with liver and sauteed baby spinach (got sick of onions and wanted something different).

Lo and behold, it worked! I was using way less oil and not scorching my food (not to mention the messy oil splatters)! I thought it was my lack of cooking expertise and thought of getting lecithin (but none is needed after watching this vid) for frying. I also have a cast iron pan on order because I thought it was the stainless surface that was causing the problem but now, I know better. It just means I have 2 nice pans now! Yes, I tossed out the 3 yucky teflon pans.

When I was making up a batch of evoo and liquid lecithin, I made kind of a mess with the lecithin, and found another use for it! It softens cracked fingers!

Lecithin is great for cosmetic uses. Most higher end shampoos/conditioners and face creams have lecithin.

You can use lecithin in your smoothies, too. There are many great uses for it.

You are going to have wonderfully beautiful hands!

Quoted from Drea

When I was making up a batch of evoo and liquid lecithin, I made kind of a mess with the lecithin, and found another use for it! It softens cracked fingers!

Quoted from Drea

When I was making up a batch of evoo and liquid lecithin, I made kind of a mess with the lecithin, and found another use for it! It softens cracked fingers!

Too funny!  Maybe I should try bathing in it.    My skin is so dry I creak when I move!!!  But winter is almost over!  I will try the lecithin for cooking and skin softening!

You can also use lecithin as a face mask and hair conditioner. I think I am going to get some lecithin for that. I ended up drying out my hair due to using a tanning lamp to encourage vitamin D production.

Okay, EEVO and lecithin, it is. Hopefully my hair will be as smooth as the non-stick pan surfaces!

Quoted from passionprincess

You can also use lecithin as a face mask and hair conditioner. I think I am going to get some lecithin for that. I ended up drying out my hair due to using a tanning lamp to encourage vitamin D production.

Okay, EEVO and lecithin, it is. Hopefully my hair will be as smooth as the non-stick pan surfaces!

Non-stick body surfaces!  Now there is something to strive for!  Love this group!!!

Quoted from Victoria

I got the idea from Lola to add a little liquid lecithin to EVOO to make an extremely effective non-stick coating for skillets.  Just a few drops of this spread around a pan, cooking on low heat, no sticking.  Even a fried egg!  Love it!  (thanks, Lola!)  

Where would one find that?

Quoted from kauaian

Where would one find that?

Which "that" are you referring to?

EVOO?  (extra virgin olive oil is at natural food stores
Liquid Lecithin also at natural food stores or easy to order online.