Eliminating nonstick from the kitchen
Hello all! I have decided to start eliminating nonstick from my kitchen - mainly because I'm paranoid and finally did a google search about the health risks from teflon LOL.
Please help me decide how to fill in the blanks. My kitchen is almost 100% nonstick and I won't be able to do this all at once so I'd like to get a few pieces that will replace the most of my nonstick that I can.
First off, for Christmas, I am getting a nice group of le Creuset cast iron enamel! Here they are:
3.5qt buffet casserole
7.25 qt round dutch oven
3.5qt round dutch oven
2.25 qt buffet casserole
I'm thinking that I will cook rice in the 3.5 oven, I would do most of my frying pan type work in the 2.25 qt buffet casserole, and then curries, spaghetti sauces and soups in my 7.25 dutch oven and then larger noodle fries in the 3.5qt buffet casserole.
What would be a good pan to make scrambled eggs and omelets in (that is not teflon coated)? A cast iron pan? Or a SS pan of some sort?
What else am I missing? Oh I definitely also want to get a SS pot with a pasta strainer and steamer basket.
From everything I've read, go ahead and use non-stick for eggs. Just don't leave on the burner a long time. You don't want to cook eggs at high heat anyway.
FWIW, Marian Burros in the New York Times says she ditched her non-stick, tested several types of cookware and thought enameled cast-iron (Le Creuset) was best.
I have anodized aluminum saucepans (Calphalon, Magnalite) that are in fine shape after 20 years or so.
After doing some research in Consumer Reports, I think I would get Magnalite if I was buying all new stuff. For one thingi, it's one of those brands that don't melt if (oops) you forget and leave it on the burner.
I'd go with well seasoned cast-iron for eggs.
I'm almost completely non-stick. I use a combination of All-Clad, Staub/LC and one well seasoned twenty year old Cast Iron pan. To this, I have my old Calphalon Commercial (still the best stuff they ever made) as a supplement for large jobs. Quite frankly, I never have the urge to think about teflon with only two exceptions.
My only non-stick is a 10" Calphalon crepe pan, which I only use for over easy eggs and omelets. For scrambled, I use the cast iron, but find the steep sides to be a hassle for the other two egg usages.
re: Sam Harmon
I absolutely refuse to give up my non-stick pan that I use for eggs and stuff. I have all-clad, cast-iron, and le creuset and they are all great - but nothing IMHO works like non-stick for eggs. As others pointed out, it is not used at high heat for eggs anyway, and I never heat up a non-stick pan without fat of some sort in it. I also buy my non-stick pans at places like Marshall's etc. and ditch and replace them fairly often.
However, look in FAQ regarding the birds and fumes (#21, 30)
They still have a 'nonstick compound' (which I suspect is chemically similar to Teflon, PTFE) - the difference is in how it is applied to the pan.
"30: PTFE (short for polytetrafluoroethylene) is the base compound for any and all nonstick coatings."