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Alternatives to non stick coated Teflon pans for cooking eggs / spanish omlette etc?

monkeyactive

I think I am done with those Teflon coated Non stick pans. Even the expensive ones lose the non stick eventually and I just do not like the idea of those chemicals slowly leeching of the pan to where ? Obviously into the food your cooking.

So....

What are my options for something that I can fry eggs on and make spanich omlettes with but which does not have a Teflon or any other specific chemical coating?

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cnocbui

Ceramic non-stick or seasoned cast iron, which some swear by.

Planet X

Cast iron…….sanded, seasoned 😀.

[Deleted User]

Cast iron without a doubt. Just make sure to look after it correctly as per the specific instructions it should come with. Most importantly don’t leave it soaking, ever and every now and then rub oil around the inside with a paper towel and let it soak in.

Deise Musashi

Blue steel, a lot like cast iron but a bit lighter, less breakable, needs to be seasoned but will be non-stick if treated well.

1cent

https://www.boards.ie/discussion/comment/119864075#Comment_119864075

Iron also leeching into food and could cause some issues. Best of the best is stainless still

[Deleted User]

https://www.boards.ie/discussion/comment/119870015#Comment_119870015

yeah god what if we ingested iron in our food.. what kind of damage would that cause?

my doctor must be in with the cast iron crowd cos they told me if I didn’t have more in my diet I’d be “anaemic”, they’re making up things to sell pans!

1cent

https://www.boards.ie/discussion/comment/119870124#Comment_119870124

You have to be very careful with Iron hard to get rid of. Overloading with Iron cause a variety of health issues including heart attack see link below or search google for more info

https://www.nhs.uk/conditions/haemochromatosis/

[Deleted User]

https://www.boards.ie/discussion/comment/119870228#Comment_119870228

I would safely say, unless after cooking in the pan you eat it along with the food, you probably wont get a heart attack.

the beer revolu

https://www.boards.ie/discussion/comment/119870228#Comment_119870228

Haemochromatosis is a genetic condition. You cannot get it from using iron pans!

Cluedo Monopoly

https://www.boards.ie/discussion/comment/119864075#Comment_119864075

I thought blue steel was a 'look'...

I had heard that non stick pans can be dodgy but can people send links to these cast iron pans they recommend. Is it the Le Creuset type pans?

[Deleted User]

Hard to beat a properly seasoned, heavy, cast iron pan for eggs and omelettes.

1cent

https://www.boards.ie/discussion/comment/119871733#Comment_119871733

Even without genetic condition you can get overdose. Google for iron toxicity.

The other problem with cast iron is

"More than half of cast iron cooking pots recently tested by consumer watchdog were found to have released various metals exceeding global safety standards, with one possibly containing carcinogenic substances.

The Consumer Council on Monday revealed that four of seven models of cast iron pots tested released metals such as cobalt, lithium, aluminium, arsenic, cadmium, iron, chromium, manganese or vanadium that exceeded global standards."

the beer revolu

Everyone throw away your cast iron pots and pans, quick!

Boardnashea

I got two cast iron, teflon coated, Le Creuset fry pans about 20 years ago. Lovely for a while but then the coating started to break down and flake. So I took a wire brush fitting on my elec drill and cleaned them both back down to original cast iron and gave them a good seasoning. Much better than original coating and a real pleasure to use. Great for eggs and omlettes and lots more besides.

Bullocks

https://www.boards.ie/discussion/comment/119882413#Comment_119882413

What did or how do you season a pan?

Planet X

Same here.......used a wire brush on the end of a Black n Decker for half an hour when I got two Lodge cast irons. Then hand sanded and sanded and sanded.......seasoned a few times.

Egg will slide across the pan 😀

Also.....buy a "Chainmail" scrubber.

GoogleBot

There is nothing better yet than glass, porcelain and stainless steel. Everything else comes with "side effects"

FreshCoffee

https://www.boards.ie/discussion/2058271321/alternatives-to-non-stick-coated-teflon-pans-for-cooking-eggs-spanish-omlette-etc

I bought a German Woll titanium coated frying pan about 10 years ago at the Ideal Home exhibition and it's still going strong. Subsequently bought a complete set of pots & pans. Wouldn't use anything else. Still using them all. Saw them again at the Ideal Home show (RDS) last month. They have a demo stand and sell from the stand. Not cheap but still non-stick and very durable after many years.

https://www.facebook.com/wolldirectau/videos/special-woll-cookware-tutorial/509214280520876/

Planet X

^^^^^

Impressive!

kirk.

Microwave and glass bowl does the job for me

HeidiHeidi

Slightly off-topic - but is there any way of getting non-stick pans re-coated?

I have an IKEA pan, I presume it's teflon coated and it's all patchy - I love the size and weight of it, and the thick base, but I don't really want to use it after all I've heard about teflon.

I've bought some other pans but none are anywhere near as good.

If I could just get this one rehabilitated.....

(I also invested in a cast-iron pan, having had one in our family home all our lives that's still going strong cooking my mother's lunches - I hope I inherit it! - spent almost an entire day seasoning it, and still everything sticks to it)

the beer revolu

https://www.boards.ie/discussion/comment/119892695#Comment_119892695

Don't think that's going to work for a fried egg or a Spanish omelette!

monkeyactive

https://www.boards.ie/discussion/comment/119882413#Comment_119882413

I got a carbon steel wok a while ago which I had to season . I eventually threw it out because no matter how much effort I put into seasoning it the seasoning would always just cook off with whatever sauce I was using and the food would stick. What's it like to season cast Iron ? does the seasoning stay put ?

Boardnashea

I don't have to season the cast iron pans at all. They get washed in hot soapy water with a liberal wire scrubbing if needed.

My steel wok gets similar washing and then dried over heat and a rub with a drop of sunflower oil on a paper towel to keep the rust away.

cnocbui

https://www.boards.ie/discussion/comment/119883136#Comment_119883136

I couldn't be arsed, frankly. I use a ceramic nonstick and am perfectly happy with that.

Deise Musashi

https://www.boards.ie/discussion/comment/119871754#Comment_119871754

They are plain carbon steel pans that are lighter than cast iron, less brittle, can be used in much the same way, but lighter.

Still induction compatible, I like the De Buyer Mineral B pans.

These are the types of pans you will see on lots of cooking shows in professional kitchens, they go black over time.

https://www.knivesandtools.ie/en/ct/de-buyer-mineral-b-element-pans.htm

rubadub

https://www.boards.ie/discussion/comment/119893358#Comment_119893358

sauces can dissolve the seasoning layer, esp, if they are acidic, the like of tomato is a no no. I have a carbon wok and love it, I have a cast iron skillet too which I rarely use now as it takes too long to heat up and is very heavy, the wok heats very fast. You can do smashburgers in it and the high sides catch the spatter.