Which Pan Should You Choose For Your Kitchen and Your Health?
If you have a kitchenette or a kitchen at home, you probably have some cookware! Have you ever wondered why some pans get scratched so easily? Or why other pans seem thicker, heavier, or even more expensive?
Welcome to your Cookware 101 guide (I promise, you’ll learn something new)!
Non-stick Pans and Their Risks
Although they are very convenient and practical, nonstick pans are not the best choice—whether for the environment, your health, or your wallet. The nonstick coating is made of polyfluoroalkyl substances (PFAS), a family of man-made synthetic chemicals. They are often called “forever chemicals” because these molecules hardly break down at all in the body or in nature.
When a nonstick surface becomes worn or scratched (even if the damage is invisible to the naked eye), PFAS particles are directly transferred into the food. This release of PFAS is worse when using hard or sharp utensils, or when the surface is heated to high temperatures.
These pans aren’t ideal for the environment either. It’s generally recommended to replace a nonstick pan every 2 to 3 years. Not only is this a very short lifespan (making them more expensive in the long run), but these pans often end up in landfills or incinerators, releasing PFAS into the environment.
So What Should You Do?
We suggest two affordable alternatives that will last a lifetime (and sometimes even longer): stainless steel pans and cast-iron pans. When cared for properly, these pans perform just as well as nonstick ones!
These pans are more expensive than nonstick pans, but keep in mind that it’s pretty easy to find them secondhand!
You’ll recognize a cast-iron pan by its heavy weight and its black, rough surface. When buying a secondhand cast-iron pan, make sure there are no deep cracks.
For stainless steel, a high-quality pan will have “AISI 304” or “18/10” engraved on the bottom—codes that indicate its composition. You also have to make sure the bottom isn’t warped and that the handle is sturdy.
How to Cook with These Different Pans
Stainless Steel Pan 101
Preheat the pan. To check if it’s hot enough, you can add a few drops of water; when the drops form small beads that “dance” in the pan, it’s at the right temperature.
Maintain a moderate temperature: use medium to low heat to avoid damaging your pan and the food inside it.
Use a cooking fat. After the pan has been preheated, you can add oil or butter.
Be patient: Once you’ve placed your food in the pan, don’t rush to stir it. If you stir it too soon, it may stick to the cooking surface. The stainless steel surface will release on its own when your food is ready to be flipped.
Cast-Iron Skillet 101
Preheat the skillet over low heat for about five minutes before you begin.
Use a cooking fat. Once the skillet has been preheated, you can add oil or butter.
Just like with a stainless steel skillet, be patient: once you’ve placed your food in the skillet, don’t rush to stir it. If you stir it too soon, it may stick to the cooking surface. The cast iron will release the food on its own when it’s ready to be flipped.
To wash a cast-iron skillet, use hot water and a soft brush, adding a drop of mild dish soap if needed. Wipe the skillet dry thoroughly, then rub a little oil on the inside and outside before storing it in the cabinet.
Cast-iron skillets are practically indestructible! They’re often passed down from generation to generation. These skillets do have one special feature, though: you have to “season” them first. Seasoning creates a natural nonstick surface on the cast iron. Normally, for a new skillet, you can follow the manufacturer’s instructions, but if you ever buy a used one, here’s how to do it:
1. Preheat the oven to 190 °C (375 °F).
2. Clean the skillet thoroughly. Apply a thin layer of vegetable oil to the entire surface, including the bottom and the handle.
3. Place the skillet upside down on your oven rack and bake for one hour.
→ With cast iron, you may need to repeat this process several times to build up a good seasoning layer. A maintenance seasoning should be done about once a year.
Switching to cast iron and stainless steel is a time-consuming process, but it’s so worth it for your health, the environment, and your wallet. Plus, these pans will last you a lifetime!