At the risk of sounding like Rapunzel, I have to say, I really love my frying pan.
For years, we had a frying pan with the usual non-stick coating on it. I knew for a long time that we should get some healthier cookware, but I kept procrastinating, because I had no idea what to buy instead, and I was sure it would be expensive.
When our frying pan starting shedding flakes of non-stick coating into our food, I knew the time had come to make a change.
After reading this blog post on safe and natural cookware, I was even more motivated to find something else.
To my surprise, I didn’t need to make as many changes as I thought I would. I already had glass baking dishes in many sizes, and when I checked my pots, I found they were all stainless steel.
That left me with muffin tins, cookie sheets, and a frying pan.
While I don’t have the budget for that right now, I decided to at least do something about the frying pan, since the flakes in our food had to stop.
When it comes to healthy frying pans, there aren’t a ton of options. Ceramic is said to be better, but when you do your research, it turns out that many ceramic frying pans have harmful coatings on them, as well.
That left us with cast iron or stainless steel. Ben was very leery about a cast iron frying pan, because of having to season it regularly. Since he uses the frying pan much more than I do, it seemed like a good idea to let him have a lot of say in this choice.
But EVERYBODY talks about what a nightmare it is to clean stainless steel. Even the article about safe and natural cookware said that while it was fairly safe to cook with, she chose not to use it because of the cleaning issue.
We decided to give it a try anyway, and found an awesome stainless steel pan at Home Sense for half the usual price. We brought it home, tested it out, and….
We love it!
(Photo: Honey Cloud Pancakes made in our stainless steel frying pan. She’s a beauty!)
The only thing that really sticks are fried eggs, but I’ve found that with a bit of soaking, and then scrubbing with a paste made from baking soda and a little bit of water, everything comes off quite easily.
So yes, I do have to scrub a little, but it seems like a little bit of effort is not a very high price to pay for chemical-free cookware.
For everyone out there who wants to stop using frying pans with coatings that are leaching chemicals into your food, but feel apprehensive about stainless steel, this is me encouraging you to try it! And if you’re ambitious enough to give cast iron a try, do it!
It might not be as hard as you think!
Alright, time for you to share your frying pan preferences with me! Anyone out there using cast iron, and it’s no big deal? Someone else who loves stainless steel? On the fence about what to buy? Any other thoughts on using safe cookware?
Or maybe you don’t think it’s a big deal to use nonstick coating?;) Tell me how you feel about frying pans! (Remember, you get entered in the draw for a prize at the end of 35 Days of Favorites for every comment you make!)