Bye-bye Teflon
I started reading Organic Housekeeping recently, and it’s gotten me all fired up. I’ll write a review of it later, but thought I’d start by documenting the changes the book has inspired us to make already.
The first things to go were our old scratched-and-flaking Teflon pans. I knew that they needed to be replaced anyway, because they were clearly damaged, but that book gave me the impetus to get the job done. I don’t want to be cooking with things that are dangerous to our health.
My husband and I did a little research, and narrowed the replacements down to either cast iron or stainless steel. It’s my impression that cast iron is better for dispersing heat evenly during cooking, but since I’m by no means a gourmet that wasn’t the deciding factor for us.
So we went and looked at the options in person. In the end we went with All-Clad stainless steel instead of cast iron. I liked the look of the cast iron, but since I can barely open a jar by myself I wasn’t thrilled with the idea of struggling to lift hot foods until I built up some muscles. Also there appeared to be more choices of different pan types with the All-Clad, which is open stock. And I’m less likely to damage it if I were to drop it.
We used a Bed Bath & Beyond 20% off coupon to buy one 3 qt sauté pan, which still put a pretty hefty dent in our household fund. I looked at it and thought, this is half a window… I suggested taking before and after pictures of the pans, since our old ones were so yucky looking and the new one so nice and shiny, and my husband suggested I take a before and after picture of our bank account instead.
Yes, All-Clad is horrifically expensive upfront, but it should last us the rest of our lives. (We’d already gone through at least three sets of Teflon pans.) Luckily we already had a few stainless steel pans, so we don’t need to replace everything. Next up on our list will be a stock pot though, since that is our next-most used item, and we only have one non-Teflon version of those.
If you’re looking at making the switch from Teflon to stainless steel or cast iron, don’t feel like you have to spend a fortune to cook safely. There are are less-expensive options out there. This is just the choice we felt was best for us. It should save us money in the end, both in fewer doctor bills and in never needing to replace our pans again.
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February 27th, 2008 at 1:17 pm
I found my cast iron pan to be too much of a hassle – it’s so heavy, and I just don’t feel right not scrubbing a pan after I’ve used it.
I’ve been very happy with my Cuisinart stainless steel pans – they are sometimes on steep discount at Amazon, so I’ve gotten two saucepans and one saute pan at great prices.
I do still cook with nonstick, but I make sure they’re completely intact. Cooking Light addressed the health issue a while back since almost all of their recipes call for a nonstick pan, and they concluded that nonstick is safe, or at least healthier than the fat you have to add in order to keep food from sticking.
February 27th, 2008 at 2:09 pm
What’s wrong with teflon?
February 27th, 2008 at 3:03 pm
I’ve been using Le Cruset, porcelain clad cast iron pans for about 35 years. I had to stop using them when we had a glass top stove – they would scratch. Replaced them with stainless steel by Cuisinart. I heartily recommend them to everyone. I also use a stainless steel pressure cooker. By the way, you will build upper strength after having kids :)
February 27th, 2008 at 4:01 pm
CFO, we looked at the Cuisinart too, but went with the All-Clad because they seemed more durable. It’s good to know the Cuisinarts are nice too. How long have you had them? We also have some Revere ware.
MSMomsmoney, from what I’ve read there have been conflicting studies about its safety, health-wise. It’s also bad if it gets flaky and in your food, which ours was doing.
Bellen, I’m glad we didn’t get the Le Creuset then, because we have a glass top stove too. Upper strength hasn’t happened for me yet, but I’ve started working out! I guess I could try carrying around my 15-year-old, but I’m not up for that either ;)
February 27th, 2008 at 5:49 pm
I got rid of my teflon when I got Dobby (cockatiel). Teflon can put off fumes that could cause lung damage for him. I figured if it would hurt a bird’s little lungs, it could eventually hurt the lungs of my family. Besides, oldest daughter has asthma, so we don’t need anything causing lung damage around here!
I have found a few nice cast iron pieces at garage sales. I also have some stainless steel, but I cannot remember the brand. I got it at Tuesday Morning.
February 28th, 2008 at 9:36 pm
Personally, I’m banking on the fat you use in cooking being healthier for you than Teflon, but then I don’t buy into the whole “fat is evil” myth, either.
I have cast iron and stainless steel, but I abuse my poor cast iron, and the stainless steel was cheap. But they get the job done.
February 29th, 2008 at 4:02 pm
I’ve been wanting to replace my Teflon stuff … this post has inspired me to finally do it.. I have a couple cast iron pans but they weigh a ton and I hate using them :) … I’m going to check into the stainless steel.. thanks!