In recent years, the boyfriend and I have been taking gradual steps toward reducing our exposure to risky chemicals in household products. I could write a whole post about this, as it’s much trickier than it should be, but today I wanted to share my experience with a certain kitchen-related detail.
I’m not super proud to admit this, but until very recently I had always employed a non-stick skillet as a major part of my cookware arsenal. It’s been my easy solution for cooking eggs, pancakes, quick sautes and stir fries. While the EPA does not currently attribute health risks to nonstick cookware, the potential concerns of the surface materials are enough reason for me to avoid them if possible.
Over time I’ve tried traditional Teflon pans as well as a variety of PTFE/PFOA-free cookware. While these new “greener” alternative surfaces may be promising, they also have limited research regarding their long-term safety. And as you may have guessed from my track record, I’m not only dissatisfied with the potential health implications, but I’ve also become really tired of replacing them practically every year as they wear out and lose their non-stick qualities.
So, when the surface on my last pan had reached its limit, it was time to consider my options:
- Continue to grudgingly replace non-stick cookware and acknowledge the potential health risks? No… the madness must end!
- Stainless steel? Maybe, but I feel like certain sticky foods will pose a challenge and I’ll find myself adding much more oil when cooking.
- Carbon Steel? What am I, a millionaire?
- Raw cast iron? When well-seasoned, it is a natural non-stick surface. It’s regarded for its even heat retention and unique ability to create a beautiful extra-golden crust. It even has the benefit of providing extra dietary iron with regular use. So many cooks love using cast iron… maybe it’s time for me to be one of them!