Are cast iron pots and pans really better than teflon coated ones?!


Question:

Are cast iron pots and pans really better than teflon coated ones?


what does seasoning cast iron pots and pans really do to them? how do you season them properly and how often do you have to do it?


Answers: What seasoning does to cast iron is it prevents rusting and helps to create a non-stick surface. If you are going to season a new cast iron pan, the first thing you need to do is wash it. Today, most cast iron is shipped coating a layer of food grade wax to prevent rusting. Once clean, you'll need some kind of animal fat or vegetable oil. Turn up your oven to around 425-500 degrees Fahrenheit. Heat your pan on the stove until water quickly boils when splashed onto its surface.
Next, using something to protect your hand, wipe a thin coat of lard or oil onto the surface of the cookware. Finally, place the pan upside down in the oven for 1-2 hours. It is a good idea to place a layer of aluminum foil under the pan to catch drips of excess oil. (If you are going to put the pan in the oven, right side up, then I warn you to make sure that the layer of fat you put on the pan is very thin. If it is not, it will pool and create a nasty gum wherever it collects. It can be scraped off, but you need to re-season.) Let the pan cool in the oven. A new cast iron pan will not be 100% seasoned after a single treatment. It takes repeated use for the pan to develop a seasoned, non-stick surface. Once the pan is nice and black from repeated use, you shouldn't ever have to reseason. Keeps them from getting rusty for one thing. I just learned the other day that after you wash your cast iron pan, put it on the stove and turn the heat on until it's dry and then rub a little oil in it. Mine always gets rusty. I prefer teflon pans for certain things much better than the cast iron. yes it is.....beware of using teflon pans for they have done research and that the coating actually leads to certain cancers. Cast iron is about the safest dish to use.....just make sure that before you cook with one that you use a cooking spray!!!!! Okay .. yes cast iron are much better..... seasoning is something you do to help keep them from sticking so bad and help protect them from rust,,, i only ever did mine one time........ judge for yourself... cook something that you love in a teflon pan and cook the samething in a cast iron pan.. use every thing the same and you will see it will look better and taste better to .. good luck Teflon pans aren't safe, they release chemicals into the air when you cook with them, I actually know someone whose parrot died from this. I use stainless steel pans, love them and they look great! I really love all of mine. Never use soap, dry them well, keep them oiled. Treat them well and they will treat you well. Cast iron pots/pans are heavy whereas teflon coated ones are generally lighter and easier to handle.

Cast iron pots/pans can be heated to a higher temperature than teflon ones. Recommended temperature for teflon pots and pans is not more than 190 degrees.

Generally, any material heated high enough will give off fumes. Fumes from overheated teflon pots/pans do not adversely affect human or household pets, with the exception of birds.

Cast iron pots/pans and teflon ones can be seasoned in the same manner, ie. with a cooking oil after washing and drying them.

It is recommended not to fry hard-shelled food such as crab in teflon pots/pans so as not to scratch the coating whereas that's not a problem with the cast iron ones.

When using teflon pots/pans, adjust the gas flame so that heat touches only the bottom of the pot/pan and does not climb up the sides, whereas there's no such problem with the cast iron ones. In this respect, cast iron ones may be more suitable for high-flame cooking especially Chinese stir-fry. The one thing that no one else has mentioned is something that I was told many years ago. It could be an old wives tale but I have been told that if one has a food product that has been prepaired in a cast iron skillet you have your daily recomended amount of iron for that day. Teflon pots and pans are made of aluminum which dissolves in most foods (acid and alkaline). It deposits in your brain.
Cast iron and stainless steel don't do that.
Cast iron pots and pans are very expensive (because they last a life-time and much more).
Never, but never, scrape food residues out of a cast iron pan.
After use put it on the stove with plenty of water, let it boil and, after emptying, wipe clean with absorbent paper.
There will be a thin layer of carbon in the pan. Leave it there.
Cast iron utensils get better with time. I've got some over 50 years old and they're the best. you do get more iron in your food cooking with them just keep them welled oiled never use soap if food is sticking or needs cleaning but salt in the bottom and that cleans them and they last forever mine was passed down to me from my dad which was his dad so it is over 40 years old



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