I’ve got a few dishes that want a non stick surface and have a dinner in a tomato sauce. I keep the non stick for those, and for house guests who don’t understand carbon steel.
I don’t. The flat iron skillet (comal) is nonstick enough at this point that even my kids never complain about making eggs on it, they release well. Tomato sauce does fine in stainless steel. Though I also haven’t made guests cook for themselves yet. Had one nonstick pan in the early 1990s and that was enough to sour me on them.
I also keep a couple non-stick skillets around for guests.
However it’s incredible (in a bad way) just how ubiquitous these coatings have become. It’s going to take years to get through them all. I just got stainless cookie sheets but all my bakeware is non-stick (blind spot: I used to use a baking sheet for the broiler without connecting the dots on excessive heat vs teflon).
Next step (by frequency of use) really needs to be my rice cooker
I highly recommend picking up a Japanese induction rice cooker. We’ve had a Zojirushi for a year and even at altitude it makes perfect rice every time.
I nixed the Zojirushi because of the PTFE coating, but I love having a non-stick rice cooker. Ended up getting a GreenPan induction rice cooker with an insert that has a ceramic coating to make it nonstick, and I love it.
That brand does have an outstanding reputation and I have considered splurging on it, however I only see non-stick pans. Whereas I can get a cheap Aroma or similar with a stainless pan.
I guess we’ll have to see how tedious it is to clean rice from stainless, but the goal is to reduce ptfe from my diet
I moved to using cast iron and steel pans, I found even hand washing non-stick pans they eventually just get scuffed up after years.
I’d rather just use a few more drops of oil on a regular pan.
I’ve got a few dishes that want a non stick surface and have a dinner in a tomato sauce. I keep the non stick for those, and for house guests who don’t understand carbon steel.
I don’t. The flat iron skillet (comal) is nonstick enough at this point that even my kids never complain about making eggs on it, they release well. Tomato sauce does fine in stainless steel. Though I also haven’t made guests cook for themselves yet. Had one nonstick pan in the early 1990s and that was enough to sour me on them.
I also keep a couple non-stick skillets around for guests.
However it’s incredible (in a bad way) just how ubiquitous these coatings have become. It’s going to take years to get through them all. I just got stainless cookie sheets but all my bakeware is non-stick (blind spot: I used to use a baking sheet for the broiler without connecting the dots on excessive heat vs teflon).
Next step (by frequency of use) really needs to be my rice cooker
I highly recommend picking up a Japanese induction rice cooker. We’ve had a Zojirushi for a year and even at altitude it makes perfect rice every time.
I nixed the Zojirushi because of the PTFE coating, but I love having a non-stick rice cooker. Ended up getting a GreenPan induction rice cooker with an insert that has a ceramic coating to make it nonstick, and I love it.
I use our instant pot pressure cooker to make rice, and it’s stainless inside.
I’m not suggesting it matches an actual Japanese rice cooker, but I think the results are pretty good.
I love our zoji, but the inside is definitely non-stick. (Relevant to the conversation)
That brand does have an outstanding reputation and I have considered splurging on it, however I only see non-stick pans. Whereas I can get a cheap Aroma or similar with a stainless pan.
I guess we’ll have to see how tedious it is to clean rice from stainless, but the goal is to reduce ptfe from my diet
I make tomato sauces on both my cast iron and carbon steel. Sure, they get a bit bad afterwards, but oil+heat fixes that.
I have an enamel coated cast iron Dutch oven which does tomato dishes just fine as well.