The SAFEST & BEST Non Stick Pans...And Why To Avoid Teflon!

flavor city family what's up it's art and bobby in the kitchen for a highly requested video for quite some time, a pan review, specifically the non

stick

pan, non

stick

teflon

vs. nonstick ceramic, plus talk about the pros and the cons of Since we put out all the

pans

, I want to briefly touch on some really good talking points about cast iron, stainless steel, carbon steel, and enameled cast iron

pans

. There's a lot of good information here before we get going, you know the drill. subscribe share all that stuff is gravy but there's a bell icon under the video enable all notifications because we literally have about six live videos every week including three live cooking demos you won't want to miss okay i got it in front of me.

A traditional Teflon and PTFE non-stick frying pan. Now a lot of people don't like to use nonstick anymore because they believe there is a health risk associated with it also in 2015, the other chemical that was prevalent in nonstick pans or Teflon, pfoas. They were considered illegal so now the main ingredient in Teflon is PTFE, let's talk about performance for a second when we talk about ceramic versus Teflon, Teflon nonstick wins every time Teflon performance is great, nonstick coating lasts longer, which means Yes, although it is Teflon, it will wear down over time, the same goes for ceramic.

We also want to take into account that the inner core is made of aluminum. Good quality aluminum or non-stick pans will have a solid, relatively thick aluminum core. The cheap ones will have a thin core. The ones you don't want that with because they heat up unevenly and you're going to have hot spots, now the reason this works so well is that Teflon or PTFE is actually like a plastic that's sprayed on here, but it's very stretchy when applies. It heats up, expands and actually retains heat quite well preventing hot spots. The thing is a lot of people don't like to cook with this because they think it has certain health reasons and in fact me and one of the people who recently switched to ceramic, the reason why yes, if you treat your pan nonstick 100% sure you'll probably be fine, but if you heat the pan above 500 degrees toxic fumes come out, it happens to everyone I've had.

I put it on the burner where there is no oil in the pan, I start to smell it, which is toxic here and there, it's not going to hurt much, but also when you scratch the nonstick pan, that's where bad things happen, so if you don't have oil, stick

teflon

or nonstick ceramic always use silicone tools use wooden spoons don't use anything metal in there, so if you have a pan that has a little scratch here and there it's probably not the biggest problem in the world, but I've been in a lot people's houses where they have scratches like nobody's business, they throw them away every time you heat and use the pan, it's actually releasing chemicals into the pan, so in an ideal world, yes, it'll probably be safe, but I feel like we do not do it.

I don't live in an ideal world, you'll probably accidentally heat it too much here and there and probably scratch it, so I'd rather not use it, I'd rather this. These are ceramic pans, what's the difference with the coating? It is actually made from ceramic which is derived from sand, there are no kind of toxic chemicals here, so even if you overheat it, it won't put any chemicals into the air and if you scratch it, there are no chemicals that can cause health problems like some. The Teflon ones, uh, uh, the thing is because it's ceramic and it's made of sand.

There's an interesting talking point I found here at um cooks enlightened, they said to be aware that ceramic coatings are more likely to develop microscopic surface cracks than traditional teflon. pans and that's a problem because the more imperfections there are in the cooking service, the less nonstick there is on the surface, the less nonstick it is and also the biggest knock against ceramic is that it doesn't have the durability of the nonstick coating, which means it's It will wear out faster than this and it is a harder, more brittle surface, so if you use something like metal and send it, that will affect the performance, so again, use something like a non-stick spatula, a wooden spoon. silicone, something like now it's very important to get a pan that has a good solid aluminum core;

The cheap ones, even if they have a good ceramic coating, will be thin and heat very unevenly and that is very important with ceramic because, unlike Teflon, these tend to get hot, that is My main problem with ceramic pans is that when you cook something like medium high heat on Teflon, if you do it on ceramic, it's going to be very hot, you'll probably burn the food, so I like to cook things here that are relatively medium to low heat and foods that stick a lot, so think salmon fillets and eggs. I really like to use the ceramic skillet for that, but keep in mind that it gets tender and tends to get hot, so keep it on slightly lower heat than normal. cook, so it won't work as well as Teflon, but it's fine for me for all the brands I love.

I'll leave links below. Cook's illustrator really likes this type and I've been trying it with eggs for the last couple of weeks. This is the green edition of Valencia bread and it is quite good, it is a little light for my taste. I also like zwilling. this is the white run of it, but they have a new one that I get in the mail called cfx and it's actually like three times the durability of the nonstick coating. Greater heat resistance in the oven and more durable, so it won't scratch with normal use. It has a nice solid aluminum core, also just if the pants are too cheap to uh, like too cheap.

To be real or too good of a deal, I wouldn't take it because you don't want that inconsistent heating, so that's it for non-stick pans. I'll put my links below, just keep in mind that it doesn't matter how good it is. You will eventually have to replace the pen because the non-stick coating wears off and if you get scratches, like I said, like many people's kitchens I've seen, replace it with a new pan. Now you could say Bobby. Why even bother using nonstick? Use cast iron. I love cast iron. This is a 13-inch cast iron skillet made at Lodge in the USA and this is a 12-inch enameled cast iron skillet with French stove.

There are many foods that I don't know about. I can't cook like a salmon fillet here and I can't cook scrambled eggs because it's not as non-stick a surface as I would like. Now some people have pans that have been passed through. It comes from generations and is super seasoned, I think grandma was cooking bacon and lard in there, maybe you can do it, but if she tried to cook scrambled eggs in there it would probably stick, so this is a great value, she is 39 and is big. I like it because it conducts heat very well when it finally heats up and distributes that heat very evenly.

You can go from the stove to the oven. It's great for everything except very sticky foods like eggs and fish, but this is a stobe. French cast iron enamel is the same cast iron but it is enameled even on the inside so it is technically non-stick with that natural enameled surface and you can technically cook tomatoes in here. I wouldn't cook anything acidic in this because it has direct contact. with iron and if you're worried about getting too much iron from food, I wouldn't worry about trace amounts of iron going into food, but for most people who need iron, just have a regular level of iron. that's not going to affect you this is much more expensive but I love it and I love the lucky crusade enameled dutch ovens.

I know Amazon and others have cheaper versions of this but honestly it's worth it, it's expensive but it's a pan for life. It's very easy to clean because of the enamel it has and it cooks food very well, so that's what I would look for for cast iron skillets. The funny thing is that this is a completely new addition that I'm not sure about. I'm going to keep it, but this is called a black carbon steel frying pan. Art recommended it to me when he was researching this video. It's carbon steel, so when you finally season it and cook with it, it becomes naturally non-stick.

I think Art said that. Enlightened Cooks said that after seasoning and cooking with them, it actually had a more slippery surface than a Teflon nonstick pan, which is crazy, but here's the problem with these pans, they're very labor intensive and very high maintenance. , so when you get them. from amazon first you have to wash off the wax or the protective layer here and then read me this, I swear I thought I was joking to season the pan you have to sauté oil, I think a third of a cup, two thirds of a cup of salt and the skin of two potatoes over medium heat, turning continuously in the pan.

You have to do it for about 15 minutes and if you want to get better results you have to empty it and do it again, so the art was nice enough to offer. He will do this for me if I want to keep the pan, so if you want to see me experiment with this pan, leave a comment below. This time, Art volunteers. I'm not sure it's for most home cooks because it's very, very heavy. It's a little hard to push but I love the fact that it's carbon steel um cook it's also better seared steaks than cast iron and it might be fun to play with but you vote and the art will decide and then it will last .

Not least, I'm going to start cooking more with this. These are solid stainless steel pans. This is from Allclad. It is a little pricey, but the performance of this pan is excellent once again. Don't cook eggs here. Don't cook sticky foods like salmon or fish here unless you put a ton of oil in there or something you probably don't want to do. The nice thing about it is that it's two pieces of aluminum with two pieces of steel with aluminum in the center and the whole coating is very thick and tall. Quality aluminum, so this pan distributes heat well and has no hot spots.

I think this pan here is around $120 and comes with a lid. I'll put the Amazon link below, but it's really nice. I think I'm just going to start using ceramic nonstick for foods like eggs and sticky foods because when I want to turn up the heat I don't want to worry about this pan getting too hot, so I think that's it, those are all my recommendations. I'll put links. Below are a couple of ceramics that I really like. I'll put the link for the illustrated chefs. The top rated Teflon frying pan is made by oxo in case you want that too and all the links for these guys too but be careful you know how to treat your pans oh also for seasoning cast iron pans like the Lodge, This is the deal.

I have a video in the past, but after cooking the food, a lot of people say to put salt on it and rub it, that never works for me. What I do is I put it in the sink with very hot water for about a minute and then I scrub it without soap. I use the bristle side of a brush and scrub it, if it doesn't clean I'll fill it up. with a little water and I'll simmer it for five minutes and then I'll scrub it with a non-soap sponge again. Another tool I have that is amazing is this one, it's called a cm scrubber and it's basically like a chain. link fence art what does it remind you of when I say that andre josh when I hit a home run I ring the field I hit it over the actual fence it actually reminds me more of a knight's chain mail what chain mail chain mail oh chain about that?

Also yes, you rub this, it gets all the food out, you just want to

avoid

putting soap in there because it's a bad idea, that's how I take care of my pan, so I hope that helped you with a lot of information, but mainly focused on ceramics and nonstick if that's what you're interested in other reviews you want to see in the kitchen leave a comment below uh art and I'll see you real soon make sure you like it subscribe and share two more videos. below us hashtag keep cooking crazy love peace later