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Lowfat without nonstick?

I am trying not to cook with any non-stick cookware to avoid teflon (unfortunately that means parting with george foreman). How do you still cook lowfat eggs and sautees without nonstick? I was also using the foreman for pressed sandwhiches and obviously to grill things, what do you all use instead? Thanks!

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  1. that's a tough one...you could always use Pam spray...personally, i prefer trader joe's olive oil spray which has about the same amount of calories...for sautees, try using chicken broth to keep your meat and vegetables from sticking...when i make beef stir fries, i always add onions along w/ beef so that the moisture from the onions helps with stickage...also, cooking on medium to medium low is a must. for eggs, i'd suggest trying some steamed egg recipes...

    1 Reply
    1. re: soypower

      yes, i was wondering if OP had a Pam aversion as well. the other homemade version of Pam is to take a spray bottle and fill w/ olive oil (you can also do half oil, half water and shake before spraying) to spray a pan then take a paper towel and take the excess off.

      i also cook w/ broth instead, and if anything ever gets stuck to the pan, i'll scrape up the bits and "deglaze" with a little more broth or water.

      concur w/ soypower about using veggies w/ high moisture content like mushrooms as well as the abovelisted onions.

      you can also poach scrambled eggs - poach til cooked lightly, then remove the majority of the broth and brown the eggs up in the pan with a little leftover broth.

    2. The only thing comparable to non-stick is well-seasoned cast iron. Actually it is better.

      RANT: But really your aversion to teflon is one thing; wanting to cook lowfat is another. I mean, lowfat eggs? That's an oxymoron. And it's about time we dissociate the word lowfat with healthy. Fat is not bad.

      2 Replies
      1. re: Modern

        High fat = high calorie. Some medical conditions dictate a lowfat diet (notice I didn't say non fat).

        Hard boiled eggs, poached eggs are not cooked with fat.

        1. re: mlgb

          Yes, I agree with mlgb, I said low fat not no fat diet. Some fat is healthy. Excessive amounts is not. Because eggs have fat, doesn't mean I want to add significantly more saturated fat by cooking with butter (or in other dishes a lot of oil).

          Thank you all for your advice so far.

      2. Personally I don't think the foreman grill ever gets hot enough to pose a problem with the teflon. And it is a lowfat appliance, so . . .

        Anyway it isn't the appliance, or pan you use, it's the food you are cooking. If you really want to go lowfat, use a grill. No sticking and fat drips off. And if the food does stick you can use a spray on grill oil, which will also drip off.

        1 Reply
        1. re: danhole

          I vote for a well seasoned cast iron pan. I do egg whites for my sweetie in mine, and don't have a problem. In fact, I use my cast iron for ALL of my skillet and saute purposes. Teflon is just another unsustainable, unhealthy thing in our homes. We don't need it.

          I also don't use Pam or any spray-- I just keep my pans seasoned, and when they're not at their best, I just use a couple drops of canola and brush it around. Most of those sprays contain additives that bond to cookware (that yellow sticky crud on cookie sheets, for instance). Heck with that.

        2. Can someone explain what's wrong with Teflon?

          1 Reply
          1. re: Adrienne

            I'm assuming the OP is referring to the fact that if teflon is heated to a very high heat, it can put off fumes that are dangerous to parrots and other birds.


          2. For pressed sandwiches, I use my meat pounder, the round type with the handle sticking straight up from the middle. Works great for grilled cheese. If you need something bigger and longer and heavier, restaurant supply places have something called a bacon press or steak press. See the link below. Looks like it would work for a panini or chicken breasts or whatever you did in the GF.


            You also might want to look at cast iron grill pans or the larger grills that fit over two burners (fat drips off into a corner well). I love my cast iron skillets and Dutch oven. If you can find one cheap at a yard or garage sale, even if it's covered in rust, grab it. Scrub it down with Brillo pads and reseason it. You can't wreck them. I even use my 6" one for crepes -- they slide right out.

            1. You have survived this far using non-stick, and even if the worse-case rumors are true, you'll survive many more years with your current use. I'd suggest a gradual change. Get some other types of pans, and learn for yourself what works well.

              For eggs you might want to stay with the nonstick. Eventually when you have a well seasoned cast iron pan, try it with eggs. But don't try eggs right away in cast iron; you'll just complain on 'cookware' that you can't get the hang of seasoning cast iron.

              Keep the non-stick for low temperature applications where the nonstick property is important.


              1. This might sound bizarre, but I cook scrambled eggs in the microwave in a small pyrex bowl. It takes some experience to get it just right. You might have to give it a stir half way thru.

                1 Reply
                1. re: mlgb

                  not bizarre, when necessary, i cook eggs in a Pam sprayed bowl in the micro... i just have to watch it because it puffs up high before cooked through, so if you stop it mid way through the cook time, allow it to deflate just for five seconds, then finish cooking... it gets crispy on the outside and fluffy on the inside... it's not scrambled, but what the heck would ya call it... i can put in 5 egg whites for 3 minutes or so... you can also layer eggs w/ veggies and or cheese or herbs

                2. Hard anodized aluminum. It can be expensive, but so far mine have proven indestructible. I've got a whole set, but it sounds like you could do well with just a skillet (or maybe two - a small for eggs and a large for saut├ęs) and a grill pan.

                  1 Reply
                  1. re: chloe103

                    In terms of sticking, I rate hard anodized aluminum below well seasoned iron. Better than stainless and plain aluminum, but not great.


                  2. Very high heat + steel wok = stir frys with very little oil

                    2 Replies
                    1. re: Sam Fujisaka

                      What's the no-stick trick with a Japanese style tamago pan? That's closer to omelets and scrambled eggs than the high temperature wok.

                    2. Learning2cook, do you have any nice, old, cured cast iron frying pans in your residence?
                      Cast iron is great for non-stick cooking, I've found. A light shmear of olive oil on your fingertips across bottom of the frying pan and you are good to go.