Recycla has found herself to be in a sticky situation lately. Specifically, she knows she shouldn’t cook with Teflon-coated pans, but how can she scramble eggs and not have them stick?
Why is Teflon bad? The chemicals used in its creation are now considered to be likely carcinogens. The high temperatures used in cooking can cause Teflon to come off and it’s made worse if you’re using a sharp utensil to stir your stir fry. You definitely don’t want toxins in your hash browns!
- cast iron — Yes it’s heavy and yes it can be difficult to clean, but if it worked for your grandma, it will work for you. And, yes, some cast iron, such as Le Creuset is expensive, but it will last you for a lifetime and you’ll more than recoup your investment.
- Cuisinart Green Gourmet — Three pan options with ceramic nonstick interiors and stay-cool handles. The scratch-resistant surface won’t peel, unlike Teflon. Made with 70% recycled steel.
- All-Clad — Recycla is a big fan of All-Clad pans, as they aren’t coated with Teflon, but food doesn’t stick. These are heavy-duty cooking vessels and will last a lifetime. Accordingly, the prices tend to be higher, but you can find bargains on eBay and in stores like TJ Maxx or Marshall’s.
Do any of you have cookware you can recommend?
The Eco Women are not employed by any of the companies mentioned, nor were they paid to review these products. Image courtesy of Le Creuset.