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Frying pan

Answered on January 25, 2014
Created January 24, 2014 at 11:17 PM

Is there such a thing as a healthy frying pan? I heard some of the non stick ones are bad for you? should i be concerned. Also what is a good cheap frying pan to buy.

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7 Answers

0
D8e5b254213bd512744f9ac939028c1f

on January 25, 2014
at 06:58 PM

Across the interwebs you can find alarmist articles on just about anything today. Black pepper is reported to be carcinogenic...However, I would not consider an article written in a UK tabloid with a fondness for sensationalism a great source for anything. On the other hand, scientists do continue to study the effects of teflon and the American Cancer org has a good article on this. http://www.cancer.org/cancer/cancercauses/othercarcinogens/athome/teflon-and-perfluorooctanoic-acid--pfoa.

Any tool used incorrectly can be dangerous. So don't put an empty Teflon pan on the stove on high heat and walk away... In my experience, new cooks have the most early success with a non-stick pan like I suggested. That said, if the thought of using one causes you stress, then by all means use cast iron (heavy and difficult to clean, but I have 5 that I use all the time) or a decent, heavy-bottom stainless steel pan. I recommend this cast iron http://www.amazon.com/Lodge-L10SK3-Pre-Seasoned-Skillet-12-Inch/dp/B00006JSUB/ref=cm_cr_pr_product_top or because cost is a real consideration this stainless steel one http://www.amazon.com/T-fal-Stainless-Copper-Bottom-Multi-Layer-Dishwasher/dp/B008MHT194/ref=cm_cr_pr_product_top (this is not what I would buy, but I have a much more elastic budget for cookware). Both of these require a bit more skill to use for many cooking techniques, but if you are just going to dump in a lot of oil or cooking liquid then it shouldn't be too big a deal. Must clean either of these VERY well or food will stick and burn regardless.

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Cbda678b2a6bf0537d8c4ea0ce8aa9ad

(4319)

on January 25, 2014
at 05:39 PM

There is a "PTFE (polytetrafluoroethylene) Debate" alive in the cooking community with respect to teflon pans. So much of the positive is based upon "it's great non-stick and safe unless you use a metal spoon or overheat or... etc." Why not just be on the safe side and avoid it?

0
D8e5b254213bd512744f9ac939028c1f

on January 25, 2014
at 05:17 PM

I may be new to Paleo, but not to cooking. I have over 25 pans in my cupboards, and that doesn't include all my bakeware. I do wonder how people who don't/can't cook manage to maintain this way of eating healthy...Perhaps you are figuring that out and want to begin acquiring tools that help you eat not just well, but joyfully.

First, you should understand that like most undertakings, the better the quality of your tools, the better the quality of your output. Best and cheap rarely go together. No pan lasts forever, and different pans have different purposes. You don't indicate *what* you want to use it for, nor how many servings of something you typically make. But, assuming a tight budget, and a lack of experience in cooking, I would suggest this 12" non-stick fry pan http://www.amazon.com/T-fal-Professional-Thermo-Spot-Indicator-Dishwasher/dp/B000GWG0T2/ref=cm_cr_pr_product_top as a budget-friendly starting point. Non-stick pans are nothing to worry about if you treat them right (NO using metal spoons or forks -- wooden spoons, rubber spatulas, or specific tools designed for non-stick pans). Once the teflon gets scratched, chipped, etc. get a new pan. Depending on how much you cook, this one will last 3-4 years, and be easiest for a new cook to create good food with the most success. Hand-wash with a sponge and hot soapy water - don't throw it in the dishwasher. Don't use it to saute/fry on very high heat. Then, start thinking about which pan you should buy next...cast iron probably or anodized aluminum.

0
32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on January 25, 2014
at 04:17 PM

PTFE phobia! Oh noes! The "problem" with teflon is when you burn it. Don't burn it! It's safe and convenient. Great for cooking eggs in.

0
F92f0b6a3fe3d45a489e020076904f2f

on January 25, 2014
at 12:30 PM

I've been using a $10 cast iron pan for about a year (look for coupons if you decide to buy one, big box stores often have them for sale). The only downside I found is it gets hot really fast, so you have to stick around to watch your food and make sure it doesn't burn

0
Cbda678b2a6bf0537d8c4ea0ce8aa9ad

(4319)

on January 25, 2014
at 12:13 PM

I personally would never use a non-stick, scratched or un-scratched, toxicity, but that's me... link:

http://www.dailymail.co.uk/health/article-61407/The-deadly-toxins-non-stick-frying-pans.html

I have used cast-iron pans for years... the only negative i hear about these is that one may absorb too much iron.

I love, but do not have, these new ceramic cooking pots and pans. They seem brilliantly safe, although just the slightest bit fragile (and expensive).

0
Medium avatar

on January 25, 2014
at 07:42 AM

@brnsn Yeah the coatings in non stick pans are carcinogenic (cause cancer) especially when they become scratched over time, but then again so are a lot of things like soft drink cans, plastics, on and on…you can drive yourself mad worrying about all these things. Doesn't hurt to do what you can though, in general with cooking pots and pans you want either stainless steel, ceramic, or cast iron…all of which are more expensive than cheap non stick pans but they last longer. I have a heavy cast iron griddle steak pan which was expensive but I'll use it my whole life, stainless steel pots and pans, and a stainless steel steamer. Of course not being non stick you have to keep an eye on the food and keep it moving because it will stick slightly.

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