The Best Alternatives to Non-Stick Pans (Without Forever Chemicals)

Great channel! Could you review Granite Stone cookware? That'd be amazing! :D

you got a sub. I love that you list the actual cookware brands and regular website in your descrip. Altho I am all for supporting people who give free info, sometimes I just want to store info in my ph for later, having the actual name or website is so helpful. that being said, I am using your aff links because I am doing my blk friday shopping TODAY. also, thank you for presenting quality non-toxic cookware - we all need to help each other be healthier and aware of that's in our products!

I season stainless steel pans.

Is cast iron better option than non stick pan or wok?

I tried cast iron…way too much work. I’ve never found a ceramic that doesn’t stick after a few months. Best pan I’ve found is Scanpan. It doesn’t use Teflon or any coating that can come off. And after about two years it looks and works like new. Its nonstick works as good as Teflon in my opinion. It’s a winner winner for my chicken dinner.

Can you please do a review on OZERI NON STICK, it's supposed to be long-lasting and really good!

What about granite pans?

what about anadozed iron?

Wait so the best alternative to a product that doesn’t last a long time is a product that lasts even less time??

i use stainless steel cookware, after I have washed it out pour white vinegar in and leave it to soak over night - rinse and wipe in the morning. 🙂

TY for the wealth of great info on your channel!

People please understand that same as with being a Maintenance Mechanic on Cars Trucks Aircraft or Boats sure a particular set of tools with cover 75% of installation/repairs but you do need special tools for Specific Cooking ie High Heat Grills and Ovens.400 Plus.... Non-Stick is very save when used for low to medium heat cooking and will last 10-15 years easily with basic O.C.D. Care..... STOP THINK 1 TYPE OF COOKWARE DOES IT ALL......Even a Knife Block Set has 6 Different Types of Knives

Teflon is no longer toxic. Hasn't been for a few years. People need to stop spreading this miss information. It was toxic yes, but it no longer is. High temperatures just break down the polymer and makes it break out of the metal surface. It can get in your food, it has no taste, and you will poop it out harmlessly.
Also, cast iron seasoning is a polymer too. Acidic foods will degrade it, and leak iron into the sauce, which if performed consistently, can cause health problems. However, it is not affected by soap, and is very resistance to scratching. Just don't let is soak and air dry and cast iron will last a long time.

Hova all the optons but I use only cast iron

Cast iron skillets 35 years old!!
Keep ‘em seasoned is the key.

Please can you do a review on Ballarini the Italian nonstick brand, I’m looking for an affordable nonstick frying pan and I really don’t want to spend over $80 on one frying pan that I’ll have to change in two years.

Very informative! Thank you!

I just bought two Riess "extra strong" ceraglass pans, very promising pans !
I will compare to my Lodge, Debuyer Mineral B Pro, and Matfer pans.
I will come back here as soon as possible ;-)

Any opinion about honeycomb-pattern surface pans? Some of them have ceramic add-on, those without it boast of harmless handling of metal utensils. Buy this is what marketing says.

Hello brother, have you heard about those tow companies (Pujadas, Silampos) are they good companies in stainless steel pots, I also wants to ask what the main difference between Casserole pots and stock or sauce pots and what's more useful?

Got everything I need except a nice cutting board. Are bamboo cutting boards worth the money?

What about enameled cast iron?

Wouldn’t baking in the oven using glass be the healthiest alternative/option?

Very informative and helpful

Dude, I know you're new to this but you are crushing it. It's mostly stuff I know already but I love cooking and am always looking for good videos to share with novice cooks. Your content is crisp, focused, and really well done.

Maybe I am just old and remember that my parents and grandparents had various type of cookware for different tasks/foods/meals.....why is there this belief that people just need 1 type of cookware to handle 75-85% of daily cooking needs ????.....Depending on what you generally cook and eat at home you basically need cookware from all materials once you Graduate into home ownership and have slightly more space to store them. In my 20s I purchased a Vision's cookware set (glass) and a few heavy-duty nonstick frying pans from a restaurant supply store which lasted about 8-10yrs before buying replacements (nonstick). It has now been 32 years and still have the Visions set, also the Calphalon Premier Nonstick, and added Viking 3ply Stainless Steel set, plus 1 Carbon Steel and 1 Cast Iron pan (both 12in).... Just like a Mechanics tool box you add tools for various tasks...sure you may only use them 5 times a year but you have them avaliable to you. Hell any big restaurant chain has a host of different pots and pans used for different meals....So should your home kitchen

Thanks!

After watching your tutorial on how to correctly use Tri-Ply Stainless Steel you totally converted me. Yes, there was a learning curve, but I'm now totally in love with my All-Clad Frying Pan and would never return to any of the alternatives. I'm truly finding that my foods cook brilliantly and self-release when the food is ready. Thank you so much 👍

All good practical information. I don't have cast iron and my least used pan is stainless. My neighbour is a Chinese chef who only uses a wok. She cooks everything in it and her seasoning technique has been passed down through the generations which I now use. It contravenes most carbon seasoning techniques but it is simple, quick and works.