Q: I believe you recommend cast iron and stainless steel cookware, but my husband doesn’t like using those because food sticks. Can you recommend some type that is safe and has a non-stick feature? My research has found some that do not contain forever chemicals like PFOA, PFAS, PTFE. Most of these are ceramic coated.
A: It’s frustrating trying to cook perfect over easy eggs and having the yolks break when you turn them over because the eggs are stuck to the pan. You almost want to throw in the towel and dig out the old Teflon pan. Please don’t!
Many of the ‘green’ nontoxic nonstick pans you mention work, but have a short life as you’ll start to experience breakdown in the nonstick surface after a period of time. I’ve used these pans and noticed they start to deteriorate after around six months of use. Please note, it was several years ago when I tried these pans, and there may be improvements since then—so by all means, check them out.
The trick to preventing your foods from sticking to your stainless steel and cast iron pans is to first preheat the pans before placing food into them. Now, you don’t want your flame on a high setting. Set it to medium heat and give the pan at least a couple of minutes to really heat up. While you’re waiting, open the window and turn on the range hood exhaust. We’re cooking! To see if your pan is hot enough, sprinkle a drop of water in it and if it shimmers and sizzles, you’re ready to go. Now add your fat (butter, ghee, oil, tallow) and let it heat up and melt or render. If you place food on a hot pan with cold fat, it can stick to the pan. Once the fat has melted and is thoroughly heated, place your protein (steak, chop, burger, chicken, fish, eggs) carefully in the pan. And please, give it time to sear and/or fry before you attempt to turn it over.
I exclusively use stainless steel pots and pans and skillets and only occasionally, cast iron. When I cook correctly, nothing sticks to my pans.
To your health!
Leyla Muedin, MS, RD, CDN
