As I have started to search for ways to help clear out the toxins in my kitchen I have began to feel uncomfortable with the Teflon pans I own. The Oxford Dictionary defines Teflon as “a tough synthetic resin made by polymerizing tetrafluoroethylene, chiefly used to coat nonstick cooking utensils and to make seals and bearings.” Teflon is especially thought to be most harmful once your non-stick pans are scratched or flaking. I have sheepishly looked at my HORRIBLY scratched old college pans and thought that this is a change we could stand to make sooner rather than later. There are a lot of big purchases we are holding off making while living in a little apartment, and many of those are to improve our kitchen because they take up more room and are expensive investments.
While searching online I have felt that stainless steel and cast iron pots and pans seem to be the best and hardiest out there. Unfortunately for me, I have never cooked with either. I have always had non-stick pans I got from Ross before I started college which have been fine, but have gotten quite beat up and warped over the years. We were a bit minimalistic on our wedding registry and didn’t even register for pots and pans because I already had some. What I have learned is that sometimes cost does represent quality, and sometimes it is smart to put the expensive higher quality items on a registry just in case you get it, if not there is usually a discount associated with having it on a registry.
For those who have bought a nice set of pots and pans you’ll probably agree with me when I say gosh they are expensive. I’ve searched for hours on Amazon and had just resigned myself to the fact that we would not be getting any until we have more money. Then the other day I saw that there was a very highly rated 10.5 inch cast iron pan for 15 dollars. I decided to just go for it, and see how it works for us. Obviously I am slightly terrified as I have never really worked with one, and they definitely require some different TLC other pans do not, so I am just going to share the things we have done to prepare ours for use.
- Wash with hot soapy water
- Dry completely with towel
- Preheat oven to 375 degrees
- Cover entire surface of pan (inside, outside, bottom, handle) with a very thin layer of oil of choosing (I wiped with paper towel after to make sure it was smooth and thin). I chose olive oil because that is what I like to cook with, many suggest oils like canola or shortening but I have been trying to cook with healthier oils and didn’t want those covering everything I make.
- Place pan upside down in oven for 1 hour on top shelf, with a cookie sheet on the shelf beneath to catch any drips
- Turn off oven after the hour and allow pan and oven to cool down together
After that initial wash I have learned that you should not use soap unless you are going to redo the steps I just listed above, but you should just try to use hot water and a scrub brush to clean out the pan. Once finished washing dry off the pan, place it back on the stove and heat it up until it is completely dry so it does not rust (this is very important, also make sure you do not accidentally leave it on a wet spot on your stove once you’re done). You then rub a thin layer of oil all over the pan again with a paper towel and it should be ready to use the next time you need it.
**Some things I have learned:
Make sure before you season it that the oil is very thin, be sure that you use the paper towel to wipe down every single part of the pan. The parts I missed on the wipe down, got a bit too much oil on them and were super sticky. Also don’t be afraid or embarrassed to research as you use it, I’m constantly googling what I should or should not do with my pan. So far I really like it, although I have not gotten brave enough to get rid of my non-stick pan yet. I am hoping as it continues to get more seasoned and non-stick that I will have the confidence to do just that. I also have never had a pan that I could stick in the oven, and after using it to make a cobbler the other day I think my husband and I are both hooked. I’m sure that I will continue to learn and improve my cooking in Cast Iron as I continue to use this pan, and I can’t wait to see how much I use this pan.
Also do not feel bad if this is a step you are not ready to make or if you are currently living your life with all Teflon pans. Please understand that everything else I own is scratched Teflon, and that although I do intend to replace them it will probably be one at a time. Also from what I saw it appears that Teflon is most dangerous when being used at too high of a heat, or once they are scratched/flaking flaking. So if you use non-stick pans make sure you are using the correct utensils with them that will not scratch them and are cooking on low-medium heat. Obviously by the state of mine I am very guilty of ignoring this no metal instruction (sorry Mom), and cannot be trusted with metal utensils.
Sources:
https://www.healthline.com/nutrition/nonstick-cookware-safety#section4
WELL BALANCED 