I’ve learned recently about forever chemicals. There are many articles about the most recent discoveries but this is the best explanation I found.
I came across a Wall Street Journal article I knew I wasn’t able to share but I think this article was the best return on my investment so far. I learned all about non-stick pans and why we should avoid them.
With my love for cooking, I’m also guilty of coveting high-end cookware. I’m like a kid in a candy store in the kitchen aisle. If I’m in a Williams-Sonoma, hold me back! Richard knows that I would rather be perusing a kitchen store than a clothing store any day of the week.
When I came across an article about non-stick pans losing their stickiness, I didn’t realize why seasoning was so important, other than what seasoning meant. I’ve always owned a non-stick pan yet, known about seasoned pans for years.
However, I never knew WHY it’s now considered very important to ditch the non-stick pan and it’s not because they become worthless over time.
No other culture in American society knows better than Southern cooks. There was a girl I used to work with from New Orleans, and she always talked about her Father’s seasoned pans that were so valuable to her. Years later when he passed away, I asked if she made sure she had “the pans” and she enthusiastically responded, “Absolutely!”
One thing they’ve always known that it’s taken us years to learn is how significant it is to “season” your pans. Did you think seasoning your pans was for food cooked in cast iron to taste better over time? Turns out, seasoning your pan has a more powerful meaning these days.
Cooks do this for many reasons, primarily so your foods won’t stick to the pan. But even if they do, there is a proper way to clean cast iron pans (which I’ve always known but never applied). Because this was such a task and people often use soap on cast iron pans, (such as myself), non-stick pans won awards for being such a remarkable invention.
Until now.
Fast forward years later and non-stick pans are now considered part of the forever chemical family. The chemicals used to keep pans temporarily non-sticky have not only gotten into our water systems but into our bloodstreams and septic systems. We have these chemicals in our bodies, we drink them from the chemicals making their way into our water systems and then we cook with them.
This takes us back to square one: seasoning your pans. If I’m asked, the kitchen product to watch is the cast iron pan. (I’m talking from a business investment perspective.) I bought one at a flea market a few years ago for $20 bucks. I refused to pay extra for a more durable one but now they say they are not made like they used to (what isn’t?). So, I’ll reiterate with the tip that if you can find a second-hand one, take it.
This past week Richard said he couldn’t have any more eggs because our non-stick pans no longer work so I put mine to the test. I seasoned it with some butter lard I have (for cookies I haven’t made) and let it heat up on the stove.
I wiped off the lard and fried up the eggs.
Turns out they didn’t stick at all and is a good enough reason for me to keep them seasoned. I can season my food well enough, thank you very much. But limiting the chemicals is the best reason other than to keep my pans from sticking and throwing out pans every ten years or so.