The build-up of seasoning is not harmful to our bodies.
The different shades of brown and black in the pans displayed below are just the results of a lot of use and the build-up of seasoning that is necessary to make these pans non-stick. If you look closely at the edges, you will NOT see any peeling of any type of coating because there are NO coatings on them. I tried to take the same views as I took on the pans above. To be fair, I took some pictures of my carbon steel pans which are not new but used for months if not for years. Manufacturers want us to buy these cheap, unsafe pieces of cookware that we will have to replace in a month or two of use. They have aluminum, chromium, nickel, Teflon, and other man-made chemical coatings applied to the surface of these pans. Other than cast iron pans in these big box stores, almost all of the pans hanging in display racks have some components other than carbon and iron. We need iron in our bodies and carbon steel cookware will leach a small amount of iron into our bodies when using these pans. Carbon and iron are not toxic to the human body. No other coatings are applied to these pans. Really? If these pans started breaking down in the store, how long do you think they will last? Why I Recommend Carbon Steel CookwareĬarbon steel pans are made of carbon and iron.
I guess since they were advertised on TV, they must be safe. These pans showed defects even before they were left the store. What effect would those defective coating chips have on your children if they ate them? The labels on most of the newer types of non-stick pans indicate that there are no harmful coatings or toxic materials in their pans. If those chips are in my food, what toxic effects could I experience? Upon closer examination, I noticed that the rim of the pan started to peel. Most of these pans ran in the $20.00 to #30.00 range.Īs I picked up one of those Blue Diamond coated pans, I noticed that one of them had been returned to the store and had a temporary price tag on it. The pan in question was one of those Blue Diamond coated pans. To get back to my point, I was in this big box store shown above and was looking for a good quality non-stick (if that was possible), and I came across another non-stick pan that they advertise heavily on TV. It was garbage, and now I see that big box stores have many different styles of these same pans.
Carbon steel wok vs nonstick tv#
The reason I returned the copper-colored pan was that it was not as non-stick as they demonstrated on TV and the pan showed scratch marks after the first use. I already bought (and returned) one of those copper-colored non-stick pans that they advertise on TV. Recently, I have been practicing making classic French omelets, and I needed a non-stick pan to compare it to my carbon steel pans when making these omelets.
0 kommentar(er)
