-
IP addresses are NOT logged in this forum so there's no point asking. Please note that this forum is full of homophobes, racists, lunatics, schizophrenics & absolute nut jobs with a smattering of geniuses, Chinese chauvinists, Moderate Muslims and last but not least a couple of "know-it-alls" constantly sprouting their dubious wisdom. If you believe that content generated by unsavory characters might cause you offense PLEASE LEAVE NOW! Sammyboy Admin and Staff are not responsible for your hurt feelings should you choose to read any of the content here. The OTHER forum is HERE so please stop asking.
Air Fryers which do not use teflon
- Thread starter johnny333
- Start date
No one likes to do the dishes but I have found that it is easier to do the cleaning soon after the cooking, before the food stains have started to set in.
Maybe you should look at replacing your teflon cookware with the newer ceramic cookware
The newer ceramic looks more robust. They might even turn out to be healthier than teflon.
No, using high heat on ceramic is not safe.I have been trying to find out if ceramic is safe & the consensus is that it is safe as long as you are using a high quality ceramic
Firstly please read up on how ceramics are manufactured.
Secondly remember that ceramics are not made to be used in pans, ovens and what-not..That's not the original purpose for which ceramics are made.
What basis do you have to conclude that using ceramic is probably safer than Teflon[sic]?Ceramic is probably safer than teflon but I doubt that anyone can guarantee if it is 100% safe because who is going to do a long term tests
As I said earlier, the original purpose of the use of ceramic was not for use in pans, ovens or anything to do with cooking.
What's the brand of your high-quality branded stainless steel pan?
Since the time when our human ancestors discovered the use of fire for cooking, they had been using cast iron pots, pans and woks for cooking.
If you really wish to use the safest wok, go buy one made of cast iron. Surprisingly it requires very little maintenance and cleaning. All the well-known chefs in the West will tell you that cast-iron pots, pans and woks are the safest to use.
Dude, just listen to yourself what you're telling us.
Meat in itself contains fat and other juices. When you airfry it, the fat and other juices will oxidize and carcinogens will be produced depending on many factors: temperature, type of fat and juice, age of meat, type of meat, etc..
Zebra ish d best.
They are reasonably good stainless steel pots & pans.
I use WMF products made in Germany. Recently they have started producing them in China which are cheaper than those made in Germany. You can ask the sales person which are the ones made in China
I also have Sitram pans from France. They are very solid products & by that I mean that they are really heavy because I chose the catering model, http://www.amazon.com/Sitram-Cateri...ie=UTF8&qid=1425817737&sr=1-2&keywords=sitram.
An affordable brand would be WMF. There are at least one brand each from France and Germany that has very high quality cookware. If you can afford it, buy it. As for me, I'm poor and contented with just using cast-iron woks and pans for cooking.
I use WMF , Sitram & lagostina cookware. Good cook ware is an investment. I got the lagostina pan over 30+ years ago & still using it. Just yesterday I used the pan to cook some eggs.
The WMF cookware are 10+ year old & it is used i daily to cook rice.
Zebra ish d best.
went Chatuchak Minburi this afternon and saw a stall selling stainless steel wares all over the floor
[h=1]The Truth About Cast Iron Pans: 7 Myths That Need To Go Away[/h] Nov 7, 2014 10:00AM J. Kenji López-Alt Managing Culinary Director
[Photographs: J. Kenji Lopez-Alt]
If you haven't noticed, I 'm a big fan of the cast iron. When I packed up my apartment last spring and had to live for a full month with only two pans in my kitchen, you can bet your butt that the first one I grabbed was my trusty cast iron skillet. I use it for the crispest potato hash and for giving my steaks a crazy-good sear. I use it for baking garlic knots or cornbread or the easiest, best pan pizza you'll ever bake (just kidding, this might be the easiest pizza). I use it for a complete chicken dinner with insanely crisp skin and for crispy, creamy pasta bakes.
Point is, it's a versatile workhorse and no other pan even comes close to its league.
But there's also a mysterious, myth-packed lore when it comes to cast iron pans. On the one hand there's the folks who claim you've got to treat your cast iron cookware like a delicate little flower. On the other, there's the macho types who chime in with their my cast iron is hella non-stick or goddam, does my pan heat evenly!
In the world of cast iron, there are unfounded, untested claims left right and center. It's time to put a few of those myths to rest.
[h=4]Myth #1: "Cast iron is difficult to maintain."[/h] The Theory: Cast iron is a material that can rust, chip, or crack easily. Buying a cast iron skillet is like adopting a newborn baby and a puppy at the same time. You're going to have to pamper it through the early stages of its life, and be gentle when you store it—that seasoning can chip off!
The Reality: Cast iron is tough as nails! There's a reason why there are 75-year-old cast iron pans kicking around at yard sales and antique shops. The stuff is built to last and it's very difficult to completely ruin it. Most new pans even come pre-seasoned, which means that the hard part is already done for you and you're ready to start cooking right away.
And as for storing it? If your seasoning is built up in a nice thin, even layer like it should be, then don't worry. It ain't gonna chip off. I store my cast iron pans nested directly in each other. Guess how many times I've chipped their seasoning? Try doing that to your non-stick skillet without damaging the surface.
[h=4]Myth #2: "Cast iron heats really evenly."[/h] The Theory: Searing steaks and frying potatoes requires high, even heat. Cast iron is great at searing steaks, so it must be great at heating evenly, right?
The Reality: Actually, cast iron is terrible at heating evenly. The thermal conductivity—the measure of a material's ability to transfer heat from one part to another—is around a third to a quarter that of a material like aluminum. What does this mean? Throw a cast iron skillet on a burner and you end up forming very clear hot spots right on top of where the flames are, while the rest of the pan remains relatively cool.
The main advantage of cast iron is that it has very high volumetric heat capacity, which means that once it's hot, it stays hot. This is vitally important when searing meat. To really heat cast iron evenly, place it over a burner and let it preheat for at least 10 minutes or so, rotating it every once in a while. Alternatively, heat it up in a hot oven for 20 to 30 minutes (but remember to use a potholder or dish towel!)
For more on this stuff, check out this great article by Dave Arnold at Cooking Issues.
The other advantage is its high emissivity—that is, its tendency to expel a lot of heat energy from its surface in the form of radiation. Stainless steel has an emissivity of around .07. Even when it's extremely hot, you can put your hand close to it and not feel a thing. Only the food directly in contact with it is heating up in any way. Cast iron, on the other hand, has a whopping .64 emissivity rating, which means that when you're cooking in it, you're not just cooking the surface in contact with the metal, but you're cooking a good deal of food above it as well. This makes it ideal for things like making hash or pan roasting chicken and vegetables.
[h=4]Myth #3: "My well-seasoned cast iron pan is as non-stick as any non-stick pan out there."[/h] The Theory: The better you season your cast iron, the more non-stick it becomes. Perfectly well-seasoned cast iron should be perfectly non-stick.
The Reality: Your cast iron pan (and mine) may be really really really non-stick—non-stick enough that you can make an omelet in it or fry an egg with no problem—but let's get serious here. It's not anywhere near as non-stick as, say, Teflon, a material so non-stick that we had to develop new technologies just to get it to bond to the bottom of a pan. Can you dump a load of cold eggs into your cast iron pan, slowly heat it up with no oil, then slide those cooked eggs right back out without a spot left behind? Because you can do that in Teflon.
Yeah, didn't think so.
That said, macho posturing aside, so long as your cast iron pan is well seasoned and you make sure to pre-heat it well before adding any food, you should have no problems whatsoever with sticking.
[h=4]Myth #4: "You should NEVER wash your cast iron pan with soap."[/h] The Theory: Seasoning is a thin layer of oil that coats the inside of your skillet. Soap is designed to remove oil, therefore soap will damage your seasoning.
The Reality: Seasoning is actually not a thin layer of oil, it's a thin layer of polymerized oil, a key distinction. In a properly seasoned cast iron pan, one that has been rubbed with oil and heated repeatedly, the oil has already broken down into a plastic-like substance that has bonded to the surface of the metal. This is what gives well-seasoned cast iron its non-stick properties, and as the material is no longer actually an oil, the surfactants in dish soap should not affect it. Go ahead and soap it up and scrub it out.
The one thing you shouldn't do? Let it soak in the sink. Try to minimize the time it takes from when you start cleaning to when you dry and re-season your pan. If that means letting it sit on the stovetop until dinner is done, so be it.
[h=4]Myth #5: "Don't use metal utensils on your cast iron pan!"[/h] The Theory: The seasoning in cast iron pans is delicate and can easily flake out or chip if you use metal. Stick to wood or nylon utensils.
The Reality: The seasoning in cast iron is actually remarkably resilient. It's not just stuck to the surface like tape, it's actually chemically bonded to the metal. Scrape away with a metal spatula and unless you're actually gouging out the surface of the metal, you should be able to continue cooking in it with no issue.
So you occasionally see flakes of black stuff chip out of the pan as you cook in it? It's possible that's seasoning, but unlikely. In order to get my cast iron pan's seasoning to flake off, I had to store it in the oven for a month's-worth of heating and drying cycles without re-seasoning it before I started to see some scaling.
More likely, those flakes of black stuff are probably carbonized bits of food that were stuck to the surface of the pan because you refused to scrub them out with soap last time you cooked.
[h=4]Myth #6: "Modern cast iron is just as good as old cast iron. It's all the same material, after all."[/h] The Theory: Metal is metal, cast iron is cast iron, the new stuff is no different than the old Wagner and Griswold pans from early 20th century that people fetishize.
The Reality: The material may be the same, but the production methods have changed. In the old days, cast iron pans were produced by casting in sand-based molds, then polishing the resulting pebbly surfaces until smooth. Vintage cast iron tends to have a satiny smooth finish. By the 1950s, as production scaled up and was streamlined, this final polishing step was dropped from the process. The result? Modern cast iron retains that bumpy, pebbly surface.
The difference is more minor than you may think. So long as you've seasoned your pan properly, both vintage and modern cast iron should take on a nice non-stick surface, but your modern cast iron will never be quite as non-stick as the vintage stuff.
[h=4]Myth #7: "Never cook acidic foods in cast iron."[/h] The Theory: Acidic food can react with the metal, causing it to leech into your food, giving you an off-flavor and potentially killing you slowly.
The Reality: In a well-seasoned cast iron pan, the food in the pan should only be coming in contact with the layer of polymerized oil in the pan, not the metal itself. So in a perfect world, this should not be a problem. But none of us are perfect and neither are our pans. No matter how well you season, there's still a good chance that there are spots of bare metal and these can indeed interact with acidic ingredients in your food.
For this reason, it's a good idea to avoid long-simmered acidic things, particularly tomato sauce. On the other hand, a little acid is not going to hurt it. I deglaze my pan with wine after pan-roasting chicken all the time. A short simmer won't harm your food, your pan, or your health in any way.
[h=4]What you SHOULD do[/h]
These are the only rules you need to know to have a successful lifelong relationship with your cast iron.
http://www.seriouseats.com/2014/11/the-truth-about-cast-iron.html
[Photographs: J. Kenji Lopez-Alt]
If you haven't noticed, I 'm a big fan of the cast iron. When I packed up my apartment last spring and had to live for a full month with only two pans in my kitchen, you can bet your butt that the first one I grabbed was my trusty cast iron skillet. I use it for the crispest potato hash and for giving my steaks a crazy-good sear. I use it for baking garlic knots or cornbread or the easiest, best pan pizza you'll ever bake (just kidding, this might be the easiest pizza). I use it for a complete chicken dinner with insanely crisp skin and for crispy, creamy pasta bakes.
Point is, it's a versatile workhorse and no other pan even comes close to its league.
But there's also a mysterious, myth-packed lore when it comes to cast iron pans. On the one hand there's the folks who claim you've got to treat your cast iron cookware like a delicate little flower. On the other, there's the macho types who chime in with their my cast iron is hella non-stick or goddam, does my pan heat evenly!
In the world of cast iron, there are unfounded, untested claims left right and center. It's time to put a few of those myths to rest.
[h=4]Myth #1: "Cast iron is difficult to maintain."[/h] The Theory: Cast iron is a material that can rust, chip, or crack easily. Buying a cast iron skillet is like adopting a newborn baby and a puppy at the same time. You're going to have to pamper it through the early stages of its life, and be gentle when you store it—that seasoning can chip off!
The Reality: Cast iron is tough as nails! There's a reason why there are 75-year-old cast iron pans kicking around at yard sales and antique shops. The stuff is built to last and it's very difficult to completely ruin it. Most new pans even come pre-seasoned, which means that the hard part is already done for you and you're ready to start cooking right away.
And as for storing it? If your seasoning is built up in a nice thin, even layer like it should be, then don't worry. It ain't gonna chip off. I store my cast iron pans nested directly in each other. Guess how many times I've chipped their seasoning? Try doing that to your non-stick skillet without damaging the surface.
[h=4]Myth #2: "Cast iron heats really evenly."[/h] The Theory: Searing steaks and frying potatoes requires high, even heat. Cast iron is great at searing steaks, so it must be great at heating evenly, right?
The Reality: Actually, cast iron is terrible at heating evenly. The thermal conductivity—the measure of a material's ability to transfer heat from one part to another—is around a third to a quarter that of a material like aluminum. What does this mean? Throw a cast iron skillet on a burner and you end up forming very clear hot spots right on top of where the flames are, while the rest of the pan remains relatively cool.
The main advantage of cast iron is that it has very high volumetric heat capacity, which means that once it's hot, it stays hot. This is vitally important when searing meat. To really heat cast iron evenly, place it over a burner and let it preheat for at least 10 minutes or so, rotating it every once in a while. Alternatively, heat it up in a hot oven for 20 to 30 minutes (but remember to use a potholder or dish towel!)
For more on this stuff, check out this great article by Dave Arnold at Cooking Issues.
The other advantage is its high emissivity—that is, its tendency to expel a lot of heat energy from its surface in the form of radiation. Stainless steel has an emissivity of around .07. Even when it's extremely hot, you can put your hand close to it and not feel a thing. Only the food directly in contact with it is heating up in any way. Cast iron, on the other hand, has a whopping .64 emissivity rating, which means that when you're cooking in it, you're not just cooking the surface in contact with the metal, but you're cooking a good deal of food above it as well. This makes it ideal for things like making hash or pan roasting chicken and vegetables.
[h=4]Myth #3: "My well-seasoned cast iron pan is as non-stick as any non-stick pan out there."[/h] The Theory: The better you season your cast iron, the more non-stick it becomes. Perfectly well-seasoned cast iron should be perfectly non-stick.
The Reality: Your cast iron pan (and mine) may be really really really non-stick—non-stick enough that you can make an omelet in it or fry an egg with no problem—but let's get serious here. It's not anywhere near as non-stick as, say, Teflon, a material so non-stick that we had to develop new technologies just to get it to bond to the bottom of a pan. Can you dump a load of cold eggs into your cast iron pan, slowly heat it up with no oil, then slide those cooked eggs right back out without a spot left behind? Because you can do that in Teflon.
Yeah, didn't think so.
That said, macho posturing aside, so long as your cast iron pan is well seasoned and you make sure to pre-heat it well before adding any food, you should have no problems whatsoever with sticking.
[h=4]Myth #4: "You should NEVER wash your cast iron pan with soap."[/h] The Theory: Seasoning is a thin layer of oil that coats the inside of your skillet. Soap is designed to remove oil, therefore soap will damage your seasoning.
The Reality: Seasoning is actually not a thin layer of oil, it's a thin layer of polymerized oil, a key distinction. In a properly seasoned cast iron pan, one that has been rubbed with oil and heated repeatedly, the oil has already broken down into a plastic-like substance that has bonded to the surface of the metal. This is what gives well-seasoned cast iron its non-stick properties, and as the material is no longer actually an oil, the surfactants in dish soap should not affect it. Go ahead and soap it up and scrub it out.
The one thing you shouldn't do? Let it soak in the sink. Try to minimize the time it takes from when you start cleaning to when you dry and re-season your pan. If that means letting it sit on the stovetop until dinner is done, so be it.
[h=4]Myth #5: "Don't use metal utensils on your cast iron pan!"[/h] The Theory: The seasoning in cast iron pans is delicate and can easily flake out or chip if you use metal. Stick to wood or nylon utensils.
The Reality: The seasoning in cast iron is actually remarkably resilient. It's not just stuck to the surface like tape, it's actually chemically bonded to the metal. Scrape away with a metal spatula and unless you're actually gouging out the surface of the metal, you should be able to continue cooking in it with no issue.
So you occasionally see flakes of black stuff chip out of the pan as you cook in it? It's possible that's seasoning, but unlikely. In order to get my cast iron pan's seasoning to flake off, I had to store it in the oven for a month's-worth of heating and drying cycles without re-seasoning it before I started to see some scaling.
More likely, those flakes of black stuff are probably carbonized bits of food that were stuck to the surface of the pan because you refused to scrub them out with soap last time you cooked.
[h=4]Myth #6: "Modern cast iron is just as good as old cast iron. It's all the same material, after all."[/h] The Theory: Metal is metal, cast iron is cast iron, the new stuff is no different than the old Wagner and Griswold pans from early 20th century that people fetishize.
The Reality: The material may be the same, but the production methods have changed. In the old days, cast iron pans were produced by casting in sand-based molds, then polishing the resulting pebbly surfaces until smooth. Vintage cast iron tends to have a satiny smooth finish. By the 1950s, as production scaled up and was streamlined, this final polishing step was dropped from the process. The result? Modern cast iron retains that bumpy, pebbly surface.
The difference is more minor than you may think. So long as you've seasoned your pan properly, both vintage and modern cast iron should take on a nice non-stick surface, but your modern cast iron will never be quite as non-stick as the vintage stuff.
[h=4]Myth #7: "Never cook acidic foods in cast iron."[/h] The Theory: Acidic food can react with the metal, causing it to leech into your food, giving you an off-flavor and potentially killing you slowly.
The Reality: In a well-seasoned cast iron pan, the food in the pan should only be coming in contact with the layer of polymerized oil in the pan, not the metal itself. So in a perfect world, this should not be a problem. But none of us are perfect and neither are our pans. No matter how well you season, there's still a good chance that there are spots of bare metal and these can indeed interact with acidic ingredients in your food.
For this reason, it's a good idea to avoid long-simmered acidic things, particularly tomato sauce. On the other hand, a little acid is not going to hurt it. I deglaze my pan with wine after pan-roasting chicken all the time. A short simmer won't harm your food, your pan, or your health in any way.
[h=4]What you SHOULD do[/h]
These are the only rules you need to know to have a successful lifelong relationship with your cast iron.
- Season it when you get it.Even pre-seasoned cast iron can do with some extra protection. To season your pan, heat it up on the stovetop until its smoking hot, then rub a little oil into it and let it cool. Repeat this process a few times and you're good to go.
- Clean it after each use. Clean your pan thoroughly after each use by washing it with soap and water and scrubbing out any gunk or debris from the bottom. I use the scrubby side of a sponge for this.
- Re-season it. Rinse out any excess soap with water, then place the skillet over a burner set to high heat. When most of the water inside the skillet has dried out, add a half teaspoon of a neutral oil like vegetable, canola, flaxseed, or shortening. Rub it around with a paper towel. Continue heating the pan until it just starts to smoke then give it one more good rub. Let it cool and you're done.
- Fry and Sear in it. The best way to keep your seasoning maintained? Just use your pan a lot! The more you fry, sear, or bake in it, the better that seasoning will become.
- Don't let it stay wet. Water is the natural enemy of iron and letting even a drop of water sit in your pan when you put it away can lead to a rust spot. Not the end of the world, but rust will require a little scrubbing and reseasoning. I always dry out my pan with a paper towel and coat it with a tiny amount of oil before storage.
http://www.seriouseats.com/2014/11/the-truth-about-cast-iron.html
stainless steel pan stick leh. No?
There are not many ways to cook e.g. an egg, fish,..
I use a stainless steel pan & virgin coconut oil.
So how would you cook an egg or fish
Coconut oil? You're joking right?
Avoid eating eggs if you can. They're high in cholesterol. I know, you're going to tell me you eat only the egg white but isn't that a waste of your money?So how would you cook an egg or fish
Yeah, and you're going to tell me that, according to the latest scientific research, there's no correlation between dietary cholesterol and blood cholesterol. Wrong! The jury's still out on this one....
Last edited:
Yes.
And I don't know why you all are so fixated on frying or stir-frying food.
A word of advice: as soon as you're over 50 years old, you should eat meals that are soup-based most of the time. And avoid stir-frying them.
Do they cost $600? Do you know how to use them? Careful ok don't want you to end up frying yourself in the pan or causing a meltdown in your home. Just ask here ok.
How about oven baked food like baked chicken? are they ok? I try not to fry anything too except mushrooms as alot of hassle to clean.
When I use a stainless steel pan to fry, I often get black marks which require plenty of scrubbing to get off. Which is strange because it happens even when I use minimal heat e.g. frying eggs
So far I have used the Buffalo to bake fish & it is very easy to clean the stainless steel mesh tray & pan. I only use detergent & a sponge. I don't see why the other brands are using non-stick coating
I don't normally eat chicken because of the hormones they pump into chickens but I want to check out the rotisserie function of the Buffalo
Yeah very difficult to fry eggs, always stick on unless use non-stick. So I don't fry eggs anymore, either cook steam egg or just eat outside.
The halgoen oven is just an alternative to normal oven, cheaper than normal oven and portable. Can bake fish too.
Siao. No parent teach.
i fry eggs in a stainless steel frying pan. the secret is to get the pan hot enuf before frying.
I do this...same?
I wash steel frying pan, then put on stove to heat it up until see some smoke, then add oil, turn the pan to let oil spread around, again see some smoke, the I throw in the egg, the egg smells very nice
I wash steel frying pan, then put on stove to heat it up until see some smoke, then add oil, turn the pan to let oil spread around, again see some smoke, the I throw in the egg, the egg smells very nice
i fry eggs in a stainless steel frying pan. the secret is to get the pan hot enuf before frying.
Please read my post #64. The same thing happens when you bake chicken.
You fry mushrooms? Why?
If you grow your own mushrooms, you can eat them raw. Raw mushrooms have some very unique antioxidants not found in other kinds of food. If you buy them at supermarkets and as you don't know their origin and how they are grown, it's best that you cook them, preferably in soups.
Similar threads
