… the pans are likely not “nontoxic” some independent testing and research suggests. Nor are they even “ceramic” – at least not in the way the public broadly thinks of ceramics. Now, regulators are investigating some of the pan sellers’ claims.
… the pans are likely not “nontoxic” some independent testing and research suggests. Nor are they even “ceramic” – at least not in the way the public broadly thinks of ceramics. Now, regulators are investigating some of the pan sellers’ claims.
“The companies won’t tell the public what else is in the pans, and their formulas are shielded by confidential business information laws, making it very difficult to verify their claims.”
I’d think the answer to this should be super simple… Investigators go to the factory and demand the Material Safety Data Sheets.
They don’t have an MSDS? Shut that shit down.
Virtually all my cookware is enameled cast iron since I found the Le Creuset outlet store and 30% to 60% off deals. :) I do have a seasoned carbon steel wok and full ceramic bakeware though!
I also have a le creuset enameled cast iron, but for some reason I don’t think I’m using it correctly. I find too often that food is sticking to it. I have tried lots of different things, but non seem to work. Honestly I think the only thing left to try is using a bigger stove maybe? But thats not so easy haha
But what are you doing, how are you using it?
It’s a skill that takes practice and experience more than any golden tidbit of knowledge. Food is wide and varied, what works for one thing won’t work for all.
There are lots of general pointers, use more oil or, make sure the pan is hot first etc etc.
One of the biggest misconceptions that people have from Teflon is food sticking and releasing and worrying about that. With Teflon, at least when it’s good and new, nothing ever sticks, at any point, ever. This is not true of anything else. Your steak will stick, for a while, and then it will let go once the protein has cooked a bit. Your pancakes will need to cook for a while before you can get them to release from the pan etc.
Part of the skill is the implements you use and learning to release various foods from the surface. I like a wooden spatula for bulky things, but I also have a thin polyamide spatula for trickery stuff. The sharp edge on that helps a lot without damaging the pan. You can also use temperature changes to get food to release.
Lastly, sometimes some food sticks. Don’t sweat it. It’s still edible, don’t let it ruin your meal and learn as you go.
I make sure the pannis always hot first, but maybe I could be using more oil, I generally try to use as little as possible as I don’t wanna over do it.
And maybe I should get some new spatulas aswell. These I have are some shitty old plastic ones
I’m not the person you asked but using more fats can definitely help, because the pan is cast iron it gets very hot so watching the temperature of your pan should really help. Food that is wet from water, like rehydrated hash browns is one I’ve found that’s bad for this, will especially burn and stick. A little sticking of food is still to be expected if you are cooking foods that have a tendency to stick, it’s not a true “non stick pan” but it’s pretty close
I might be using too little fats like oil/butter, but I really try to not over use it.
Most foods cook fine, but I especially have trouble with scrambled eggs. But I guess it’s a “wet” good like your hash browns. Maybe I should buy a different kind of pan for that