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Bye Bye Teflon Skillet… HELLO new stainless steel electric frying pan!

stainless steel electric frying pan pic

This stainless steel electric frying pan is dreamy!

Long ago I replaced my Teflon frying pans with cast iron (I love how inexpensive they are), but I kept my Teflon skillet (“non-stick”) because it was just so handy, and I couldn’t find a stainless steel electric frying pan that was big enough. I finally found one and I looooove it!stainless steel electric frying pan

Click here for my favorite Stainless Steel Electric Frying Pan — > (We needed the 16″ for our family, but a 12″ is also available for less $.)

No more toxic fumes from our Teflon skillet and the worry that I was exposing the kids to all sorts of cancer-causing chemicals! And this one is a great size so we can make a lot of pancakes at once, plenty of fried potatoes, or my homemade chicken nuggets that everyone loves.

This is our new favorite to make in this pan: Skillet Breakfast Recipe.

skillet 740

Skillet Breakfast Recipe

Here’s an excerpt on Teflon dangers from a CNN article:

(And can you believe that after all this it ends with, “The EPA does not recommend any steps to reduce exposure to PFOA”?! How about not using Teflon?!)

PFOA — Perfluorooctanoic acid (also called C8)

What it does: PFOA is used to make Teflon and thousands of other nonstick and stain- and water-repellent products.

Where they’re found: PFOA is present in Teflon and other nonstick or stain- and water-repellent coatings as a trace impurity. These coatings are used on cookware, waterproof breathable clothing, furniture and carpets and in a myriad of industrial applications. PFOA can also be produced by the breakdown of these products.

How we’re exposed: Inhaling contaminated air, eating contaminated food and drinking contaminated water. Some researchers say nonstick pans give off PFOA vapors, which contaminate food.

Health effects: Almost everyone has PFOA in his or her blood. PFOA causes cancer and developmental problems in laboratory animals. The EPA concludes research on PFOA is “suggestive of carcinogenicity but not sufficient to assess human carcinogenic potential.”

Regulation: PFOA is an EPA “chemical of concern.”

What you can do to reduce exposure: The EPA does not recommend any steps to reduce exposure to PFOA. You can reduce potential exposure by using stainless steel or cast iron cookware. If you use nonstick cookware, do not overheat, which releases toxic gas.

Read more about environmental toxins from CNN: Protect yourself from 5 toxins that are everywhere.

Need more convincing? No problem, here’s a recap: stainless steel pan

  • Look at how nicely all these sandwiches fit into this pan! I love our big 16″ pan because I can get SO much food in this thing, but you can get the 12″ if that’s all you need. As you can see in the picture, I can crank out grilled cheese for a crowd pretty quickly. (Which was especially nice when I was doing day care.) Basically we pull this sucker out 4 or 5 times a week because using it is so convenient.
  • It’s better than an extra stove burner (especially when they’re all full), because it’s so much bigger than any frying pan or any burner you could put it on. Instead of using two cast iron pans (I also love those, by the way) for something like pork chops or fried potatoes, I just use one.
  • It cleans up really easily, and food doesn’t stick as long as you use enough healthy fats, not a hardship for us, that’s for sure! As I explained before (for anyone who missed it), if anything does stick, then we just turn it on high, boil some water, scrape it with a metal spatula, and it comes right up.

Read all the reviews here.


  1. I replaced all my Teflon in one shot with expensive enameled cookware, only to have the (made in China) paint peel off in only weeks. I dragged the old stainless steel set out of the attic and have been using them. I’ve bought several cast iron skillets only to have them rust no matter how carefully or how often I season them. But my old stainless works great as long as I follow the cardinal rule:

    Cold food, hot pan, and don’t skimp on the lard!

    • Peggy, that’s odd about your cast iron pans, we have 4 or 5 (all different sizes) & none rust. Wonder if there are different types or qualities & we just got lucky…?

      • Peggy, I thought of one more thing, we always make sure they are completely dry before putting them away, maybe that was it…?

        • Well, down here nothing is ever completely dry. But I know people who have cast iron here that works fine. It’s gotta be something I am doing wrong.

      • I’ve never used my first set of cast iron skillets, because when I was visiting my mother and asking how best to clean and season them, my husband decided to be helpful and washed them and propped them up to dry. I’ve never gotten the rust off. :-)

        However, when she passed on my grandmother’s cast iron skillets she said the best way to clean them on the rare occasion that simply wiping them out wasn’t good enough is to take the pan, while still hot, stick it under hot running water and scrub quickly with a pot brush. Immediately set it back on the stove burner or in a hot oven, and keep the heat on until the water has dried off. If the seasoning seems to be gone at that point, rub some oil all over the cooking surface, and turn the heat back on for a bit.

        It’s worked so far for me- BUT I’ve only been doing it on my ancient cast iron that is practically made of seasoning by now.

        • Oh- mom also told me that instead of cleaning her cast iron, my other grandmother would build a bonfire out back once a year and throw her cast iron cookware in it. It would burn off the year’s accumulation- then, when it cooled, she’d simply reseason it. I don’t know how healthy that is, but my grandmother is over 90 and still going strong!

    • I wash my cast iron with a steel scrubby thing, wipe it dry and then set it on a burner to make sure it’s completely dry. I rub lard all around the pan and leave it on the burner for a couple of minutes. I’ve never had any of my 6 pieces of cast iron rust.

  2. Hi,
    I share your enthusiasm over non stick finds! I was optimistic when we moved to Australia because I heard that Teflon was banned – apparently not – there is still non-stick everywhere – grrrr. But one thing we do have is a stainless steal electric frying pan, and I can certainly understand your joy in finding one.
    Happy cooking!

  3. I made eggs in my cast iron skillet for the first time today and I was so disappointed! They stuck really bad. My pan is well seasoned – and I had just gotten done cooking bacon in it. I poured off the grease but didn’t wipe it out or anything – don’t know what went wrong!

    • My eggs stuck at first in my cast iron skillet. Every time I clean it with hot tap water and a scrub brush (no soap), I dry it over medium heat on the stove burner. Then I add a bit of lard or tallow while it’s still hot and wipe it around the entire inside of the pan to season it. Over time it’s built up a great non-stick surface, and my eggs no longer stick. Don’t give up!

      • I also meant to say that I always use a tablespoon or so of butter or bacon fat when I cook the eggs. Maybe next time don’t dump all the bacon grease out.

    • We often will cook eggs after bacon & not pour ANY of the grease out…yum! After it’s done you could always set your egg on a paper towel before transferring to your plate if you don’t like it to taste greasy, but it doesn’t bother us. :)

    • Hey Milhemama,

      Sorry if the techniques I”m about to say you already know, but this is what I’ve found to work for me. All of these are key for the eggs not to stick. First you put on some butter, lard, etc (I always use about a tablespoon’s worth) and let it warm up really nice. During that time you also put salt and pepper on the skillet (this also helps the eggs slide around the pan and not stick). Now the following depends on what kind of eggs your’e making. If you’re frying eggs then just make sure that there is always a good amount of oil around the eggs. I grab my spatula and I stick it around the sides of the eggs to make sure it’s not sticking. Proceed with the flipping etc, as you would normally. If you’re making scrambled eggs this is a little harder and is usually the culprit in sticking issues. There’s two ways of doing this. Either you start off as if you’re frying an egg or as if you’re making an omelet. Either way the key is to let them warm up and cook a bit on the undersides. Do not move around. You can however stick the spatula underneath to make sure its’ not sticking. If you start cutting it up and moving it around too soon to make scrambled eggs they will stick. Basically let them cook as much as possible and then when it’s practically cooked start breaking it down and “scrambling it.”

      I hope this helps!

  4. Saladmaster has always made a Surgical Grade Stainless Steel Electric skillet.

    The Surgical grade stainless steel is a much higher quality stainless steel then is avialable at most retail outlets in addition it is non stick. Everything Saladmaster makes is Stainless Steel and Non stick, it works great.

    Hope this helps.

      • The surgical grade by nature of the higher grade of stainless steel used is naturally non-stick, most of the stainless sold in retail stores is lower grade hence it sticks. :) Also the longer you use it, the more non-stick it becomes kinda like cast iron.

        Most importantly it leaches less toxins into the food then regular 18/10 or lesser grades.

        You can actually taste the metal in the food when it is not cooked in the Surgical Grade once you have become acclimated to it.

        It is not cheap, but I believe it is worth every penny.

        If you have more questions feel free to call, my number is on my site, I am also a WAP Chapter Leader in GA.

        Happy to answer any questions you have.


    • I was given a surgical steel pot set for a wedding gift 24 yrs ago and it is still going strong! If anything ever burns in it you just scrub the hell outta it and it comes back sparkling like the day it was bought!

  5. Switching to cast iron was the best decision I ever made. And you are right- as long as you use lots of goof fats, it’s a breeze to clean. I have a small skillet, a family size skillet and a dutch oven.

    I just need a lid for my large skillet now.

    • I don’t know if you’ve got a Good Will or thrift store nearby – but I found a really heavy glass lid that fits my largest cast iron skillet perfectly for just a couple of dollars at a Good Will store.

  6. Everything my mother owns is either Club aluminum or coated in teflon- ugh! We love to eat at “Nana’s house” but I’m getting to the point I am ready to take a pot or two with me!! I already keep some pastured butter at her house :) But, I am the “family lunatic” when it comes to stuff like this so I’m trying to pick my battles.

    • That’s so funny! I keep butter at my mom’s, too! No matter how gently I try to prod, she still cooks with the big M, saying, “it hasn’t killed me yet.” I guess that’s the same reason why she cooks turkey burgers! Egards, don’t get me started. I just make sure that when I visit, I load her up with all of the good stuff. Baby steps.

  7. Nothing but cast iron and stainless in this house for all the years we’ve been married.
    I bought a stainless electric skillet Farberware somewhere around 26 yrs. ago and sometime in the past 10 yrs or less one of the legs broke off and we couldn’t find a replacement for it. Eventually at a yard sale I found the identical skillet in virtually brand new condition for $10. and so I was back in business and not having to prop my skillet anymore. Has a high dome lid. Then I acquired my moms a couple years ago, same brand but lower cover. I use both all the time.
    In reply to gal above about her eggs sticking – I have found eggs just need a lower temp when using cast iron. That and making sure you keep it well seasoned.
    Kelly, have you seen any of the info out there proclaiming that we shouldn’t even use Stainless Cookware. I wish I could remember who it was but I almost think it was Dr. Mercola that twittered it at one time. I have a lot of respect for the information he puts out, though there are some things I just find off the charts and just his opinion only. But he does have an interesting chart on this page ( ), it’s promoting his own cookware line but I found the statistics on it interesting.

    • Hi Pamela,
      Yes, I’ve seen that, but from what I concluded it is mainly a concern for those sensitive to nickel or with nickel allergies…is that what you read? Sorry I have to go in a sec and haven’t checked that link yet, maybe that answers my question.

      • Kelly – that part I had not seen about the nickel. Now that makes sense for those that might have troubles. I wish I could remember where it was I had seen the link or blog posting by someone. My basic recollection of the article was they said that stainless steel cookware was now deemed unsafe and that everyone should pitch it. I was like ” oh come on now, give me a break”- as I read on they never gave any alternative’s to switch too.

  8. One of the things I have learned over the years about iron cookware is that adding oil to a cold pan and then heating it will not consistently produce a non-stick surface…sometimes it does and other times it won’t. The pan does much better if you heat the pan and then add the oil. The formula I teach my kiddos is similar to Peggy’s:
    cold pan + cold oil + heat = food/eggs that stick but…
    preheated pan + cold oil = /food/eggs that slide right out
    I also agree with Sally that eggs don’t need high heat…3-4 on my electric stove works for me, and scrambling eggs need to set good before turning them. I can make an omelet in my small skillet that slides right out.
    If I need to clean a really crusty or grungy skillet, I heat it (if it’s not already hot) and then pour just a little hot water in it to de-glaze all the stuff on the bottom. Simmer just a minute and then pour it out and wipe with a paper towel…I never immerse my skillets in water and rarely use anything that will scrape them. If I make gravy after frying chicken or sausage, I will clean it, but the next thing I use the skillet for is to make cornbread with plenty of lard in the bottom for a crusty crust or to fry bacon or some other very high fat food.
    Iron skillets are my favorite wedding gift! I love to share the connection between iron and marriage…”as iron sharpens iron, so one man sharpens another…” and the fact that iron skillets don’t care for themselves, and neither do marriages! :)

  9. Hey all, I wanted to let you know that I just added a link at the bottom of this post to an interesting post from Sarah about how and why she still uses her aluminum cookware.

    Nancy O., I love it. :)

    • Regarding Sarah’s article…

      Here was my response to her on the GA WPF site where she posted it.

      This information is completely inaccurate and I will tell you why.

      While it may give the author warm fuzzies to tell everyone it’s okay and in these hard hit times there there is no reason to change to or buy stainless steel or glass bake ware. She is wrong.

      Having done Salad Master Demo’s for a while it is mind blowing the amount of metals that leach out of a pan into the water/food when doing a baking soda test. Esp when compared to high quality surgical grade stainless steel. You can taste the metals and they are wretched… These are the metals people regularly consume unknowingly when they eat everyday. If you don’t believe me, put a heaping teaspoon of baking soda into the bottom of your pan, cover it with about 1/2 inch of water, bring to roaring boil 212 F which is not as hot as an oven gets (the author’s justification is aluminum only leeches at super high temps). Then take a teaspoon full of the liquid, if you do this with several types of cookware you will really taste the difference, but even with just aluminum alone it tastes like poison.

      When it comes to bake ware it is no different, having completely converted over to all Surgical grade stainless steel for about 3 months. My husband was completely over all his indigestion problems. Then one day day I had to bake a few pizza’s since we had company I didn’t have enough stainless steel baking sheets so I used an old aluminum one, and guess what instant indigestion. I have heard this from others too regarding those that have changed out their bakeware. Please note I also used parchment between the pizza and the aluminum, I figure the metals leached through regardless.

      I can also tell you once you convert to Surgical grade stainless steel or the highest grade you can afford, you get used to your food and the way it tastes when metals are not being leached into it, when you go to restaurants or other peoples houses you can immediately taste the metals.

      Dr Mercola has a pretty good article where it’s avoidance is recommended.

      The bottom line is why play with fire when it can be so easily be avoided by using glassware, ceramic cookware or stainless steel.

      As for the Author she is more then welcome to keep using her’s I just hope others don’t blindly follow along.


  10. Great article. We still have a few teflon pans in our house, which luckily are rarely used. Next time I have a little extra dough I will go buy this!

  11. With not much time with a 2 week old to search yard sales etc could anyone recommend a brand of cast iron I could purchase?

    I didn’t realize that there was special care for cast iron products.
    Thanks! – shelley

    • Lodge is one of the best brands, then main thing is to find high quality and make sure it is made in America.

      You can also get some great pre-seasoned cast iron pans at Garage Sales.

  12. LOL I just did a post on cookware last week and I must admit it’s been on the brain lately for me. I desperately need to change out most of my cookware. I have a stainless stockpot I use for broth and boiling water and a good cast iron pan that’s never done me wrong. But the rest needs to go in the garbage! But at the same time I’m working on budgeting in real food so it’s a juggle. Let’s just say it’s the next big nourishing purchase on my list!

    PS: From what I understand stainless steel should not be used for acidic dishes (i.e. slow-simmering tomato sauce) since that can encourage leaching of metals. Stainless is still way better than aluminum and teflon but not perfect.

  13. Shelley, you can get Lodge iron skillets and other pieces at Walmart, and other discount stores. They are good pans and even come pre-seasoned, although nothing seasons like lard and tallow. I’ve also seen great deals on ebay, and some have free shipping, too. I bought one for a wedding gift the other day at Big Lots, and it was a beautiful one in the Paula Deen line. I was tempted to buy myself one! I wouldn’t overdo by buying several pans at once, though. Buy one good sized skillet (8 inch is good to start) and learn to use it. Then you can add other pieces. Each one has it’s own personality…how it absorbs fats and creates the non-stick surface, and how well it retains its seasoning. Too much too quickly could be discouraging. When you buy a pan remember it’ll be something you can literally pass on to your grandchildren! I have one of my mother’s pans, and also a muffin pan that belonged to her great grandmother. Blessings on your new little one!

  14. What do you recommend about Caphalon cookware – I just looked and it says: “hard-anodization” refers to the electro-chemical process the company uses to harden the aluminum that they use to make their cookware. Through the use of chemicals and electric pulses, the aluminum used for Calphalon becomes far harder than ordinary aluminum, allowing the material to be used for cooking. This treatment also makes the surface of the cookware resistant to damage through abrasion or corrosion. Does that mean cooking in this is bad? Sounds like it . . . Does anyone have any info about Caphalon?
    Thanks! I love your site Kelly. Am new to all this and slowly trying to convert to Real Food lifestyle!

  15. I have a set of All-Clad stainless, but the small non-stick pan I used for Over-Easy Eggs lingered for a while because it was the best when it came to releasing eggs without breaking the yolks.

    Nothing, that is, until I discovered carbon steel saut

  16. I also switched to cast iron pans but still use a teflin skillet. It’s actually an electric griddle. I like that it doesn’t have sides. And it wasn’t cheap, so I’m hesitant to purchase something else. But. I really like this!

  17. Here’s something interesting about the Lodge Cast Iron Line of Pre Seasoned cookware…..I was interested in what it is they use to pre season their pans with and if they would even devulge it.

    Here is what they had to say direct from their web site:
    “Our award winning foundry seasoning produces cast iron of equal quality to Grandma

  18. Gag…soy?! I should have known…that’s so disgusting. I would go to ebay or an antique store and buy an old one if I was looking for one today. Season it yourself with lard or tallow and you can’t go wrong. So glad my two lodge pieces are really old ones that I seasoned myself. Thanks for checking that, Pamela, I should have looked it up before I suggested it. We really can’t assume anything anymore…. :(

  19. I have three cast iron pans that were ‘pre-seasoned’. I promptly scrubbed them down with a wire scrubber in hot soapy water to remove whatever they used. Then I seasoned them in the oven with a good amount of lard. That was years ago and they are gloriously non stick and shiny black now.
    Now, our big cast iron pan is the workhorse; it gets bacon and eggs every morning and just about everything else! I rarely clean it – just leave the bacon fat in there. It is then ready for me to warm up the pan and then throw in my green beans or chicken, tomato sauce, what have you.
    What no one has mentioned the lovely arm definition you get from lifting said iron pan repeatedly over the years! Gives you a good work out. :)
    Also, I am not sure about Dr. Mercola mentioning anything about stainless steel not being a good cooking choice, but I do know that the WAP Foundation mentioned it and boy did they get a BIG response when they did. People were pretty put out over the suggestion that we should all abandon our stainless steel. It was in the ‘Wise Traditions” journal, Summer 2008, Vol9#2, page 36 – “Reducing Environmental Exposure”. It states that stainless steel exposes us to accumulations of carcinogenic nickel, as well as cobalt and chromium. Most stainless steel is not stable with acidic compounds – like tomatoes and salt. They do say that the Saladmaster brand is stable but corrodes with exposure to citric acid and salt.
    The best bet then? Cast iron, glass, enameled cast iron, lead-free crocks for slow cookers, carbon steel, and titanium.
    I still have my stainless but use it less frequently. I use my bamboo steamer, crock pot, cast iron skillets, and enameled Dutch oven most often. I am always on the lookout at garage sales for glass, cast iron, or enameled baking dishes – I’d love to see those gorgeous bundt cake pans made out of something other than NON-stick! The titanium and carbon steel will just have to wait.

    • I have owned my Salad master for over 3 years and have talked to many people that have owned it for many years longer, never ever had a problem with Corrosion and I cook with rediculous amounts of Citrus, tomatoes and salt. In addition if there every was a problem it comes with a lifetime warranty so they would replace it for free.

      All I can tell you is everyone I know that owns Saladmaster swears by it, I know I do. I also own Cast Iron, Glass and Ceramic but I use my Saladmaster most often.

  20. I know people are happy with Saladmaster but it’s a little like joining the Masons, no? I tried to Google Saladmaster and there is plenty of talk about it but no prices and no way to buy. Why do they make it so hard to see the prices and see the authorized dealers?
    I did see that the latest Saladmaster models are made with titanium.

      • It is not an MLM.

        Basically the way it works is you call up and sign up for a Demo, you watch the Demo, they come over an cook you a free dinner. No strings attached. It is honestly such high caliber cookware that you really need to see what you can do with it, regarding the low temp cooking aspect (which means you don’t destroy the nutrients) and the high caliber of materials. They show you the benefits in your house on your stove. Which is far superior to watching a demo in a professional kitchen because you really need to see how it works on your own stove and not on a high caliber one that you might never own.

        Once you have seen the demo they will give you the prices for the sets and if you are interested great, if you are not they say thank you for your time and leave.

        If you were to see this cookware in a store, you would never understand what you can do with it and why the metal is such high quality. As I mentioned above the Baking soda test basically shows how bad the leaching is and when you compare it to the salad master pot there is no leaching you taste baking soda. Demoing this in a home is the only way to show this.

        It is not at all like the Mason’s, the reason people talk about it so much is because it is hands down the best cookware out there, show me another brand that offers a life time warranty. The authorized dealer that you go through will replace any problematic cookware on the spot if they have it in stock. I assure you All Clad isn’t that friendly about it. Also, the reason you can only get it if you sign up for a demo, is because they will prescreen you to make sure you can actually afford it before sending someone out for a demo. There is no point to doing a demo for someone who just wants a free dinner and who has no intention of buying… I personally would only do Demo’s for people who I knew were bright enough to get it and to see the benefits. And every person I did a demo for bought it and is still grateful to this day.

        For me when I first saw it, I quickly realized that with all the effort I spent finding the best quality food for my family, to destroy it cooking it at high temps (which Salad Master’s low temp system, helps you avoid) and cooking with cheaper metals was the missing link to all of my efforts. This was also why I did demos for friends and family members because I knew they would get it.

        I even had the lady doing the demo fry an egg for me on one of the skillets because I wanted to test the non stick aspect and sure enough it works well.

        If any of you are sincerely interested in it and would like to have a demo set up let me know and I would be happy to call the office I did demo’s for and have them contact an office in your part of the world so you can see it yourself…

        I may even be able to help their reps cook a dinner for you the way I did it which was entirely WAP friendly.

        Oh and yes the new line is Titanium and it is fantastic.

        I can tell you when my kids get old enough to move out on their own I will get them each a set. Most of my friends who love theirs as much as I do, did the same for their kids. After all what beats a set of cookware that will last a lifetime. Having gone through 4 full sets before I got my Saladmaster I would have saved a ton if I had just gotten Saladmaster the first time around.

        Let me know if you have any questions.

  21. Aluminum does not leech through parchment paper. Even one of the WAPF board members uses aluminum bakeware with parchment paper on it.

    A blind faith in cast iron and stainless steel is not a good idea. Neither are completely safe. Cast iron used to cook meals for adult males can be dangerous and one reason I still don’t use it myself. Adult males can get an overdose of iron which is linked to all manner of serious problems.

    There is an article on the WAPF website about how stainless steel leeches nickel and other metal alloys. The WAPF does not advocate throwing out all stainless, just using it safely and being aware of how and when it will leech to avoid this happening.

    The only complete safe materials are glass and titanium from what I remember of that extensive article – and maybe enamel.

    Also, if your gut is in good shape, you are VERY WELL protected from heavy metal poisoning.


    • Do you have a source that shows that Aluminum does not leach through parchment? From what I have seen from my husband and others I have talked to is it’s not enough and it does… The grease goes right through it so why wouldn’t the metals? The fact I can cook a pizza on a ceramic pizza stone, or stainless steel pan and he is fine, then I cook the same pizza on aluminum with parchment in between and it makes him ill is enough for me. I have had the same problem with cookies?

      Also just because a WAP board member uses something doesn’t mean it is gospel??? Everyone is human and does the best they can.

      Saladmaster which I have been stating over and over again used to use Surgical grade stainless steel, now they use Titanium. Which are both far superior to most stainless steel combos, which I do agree leach nickel and other metals. This is why I recommend the baking soda test. It gives you an idea of how much garbage is leaching into your food… As the saying goes you get what you pay for, if you buy cheap stainless, aluminum, or any of the substandard cooking products out there, I don’t know why anyone would expect anything less then a cheap product that leaches.

      As for gut health I do agree, but as a chapter leader I am sure you are totally aware by the time that most people find us and our org, they are on their way to improving their health and hardly at optimal health, which is why they are getting involved and making improvements in their diet. Therefore the recommendation of an inferior product that might set them back in their progress, isn’t in their best interest. When I teach my classes I go over what the “Best and Safest Options are” and then we discuss comprimises, same goes for food. Cookware however is not a place I see as an option to skimp on.

      I think an interesting test would be to take a person without optimal gut health test their aluminum levels have them cook on Aluminum for about 6 mos and see where they were at?

      Just my two bits.

  22. I have some Saladmaster cookware and wish I had more. Don’t have the funds to completrly replace all my stuff right now. It really is great stuff.

  23. Aluminum does not penetrate parchment paper because it is a solid and the parchment paper is also a solid. Grease is a liquid and has different properties than a solid. For example, ice could not penetrate parchment paper either as it is a solid .. it has to start melting and then the water (liquid) can penetrate. Cooking is not a high enough temperature to either vaporize or liquidize the aluminum, hence, no passing of aluminum through the parchment paper is occurring. This is not to discount your husband feeling sick, but there could be other causes for his feeling unwell.

    Even if the aluminum did pass through the parchment paper, which it doesn’t, the amount would be incredibly trivial .. there is more aluminum in 1 antacid tablet than what would get into your food even if you baked an incredibly acidic dish on a aluminum cookie sheet with no parchment paper!

    According to the FDA, a person using uncoated aluminum for all cooking and all food storage everyday would take in an estimated 3.5 mg of aluminum daily.
    1 antacid tablet has about 50 mg of aluminum in it .. and it is not uncommon for someone with a very upset stomach to take in 1000 mg of aluminum in a single day. One buffered aspirin has 10-20 grams of aluminum.

    If you are trying to avoid aluminum, there are many much higher sources of aluminum in our everyday living than aluminum bakeware especially when covered with parchment paper where there is no exposure.


  24. I have been reading all the comments and it seems that even stainless steel and cast iron have their issues. Does anyone have any info on whether the enamel coating on some cast iron and other pans also leeches anything or has its problems?

    All of this is almost enough to make me want to become a raw foodie.

  25. What is the procedure for cleaning and re-seasoning used, flea market bought cast iron skillets? What I’ve gathered so far is scrub them down with a wool scrubber, put oil of choice in it, and turn it upside down in the oven at 300 degrees for a while. Would you please get me straightened out!
    Also, if I am scrubbing these skillets, how do I know when to stop? Can I damage them if I scrub too much when I am cleaning them to be re-seasoned?
    I just don’t think I could eat off something without cleaning it a first time when I have no idea who has used it before.

    • Hi Kimberly, Sorry I’m just now getting to your question! (I’m also adding this Q & A to my newsletter…)

      Personally, I would just wash it good with hot soapy water, dry it well, and then rub it down good with a drop of olive oil or a glob of tallow or lard and a paper towel. From there you put it in a 250* oven for a couple hours, this is supposed to make it more ‘non-stick’. But after doing that once, we’ve never done it again, we just use healthy fats *liberally*, and never have trouble with anything sticking.


  26. Secrets to cast iron that are often ignored 😉
    After washing, dry them on the stove top on low heat. While still warm, rub them down with a good fat.
    If there is rust or the pans need re-seasoned, put them through your ovens cleaning cycle. Then re-season with fat of choice.

  27. There is a great video from Paul Wheaton on Youtube called “Restarting a Cast Iron Pan” that shows how to clean a cast iron pan in the self-cleaning oven and re-season it from scratch.

  28. I was wondering why you would even buy an electric skillet, instead of just investing in a large stainless steel frying pan. Is there any advantage over the other, or do you just not have enough burner space?

    I’ve been wanting to invest in a roaster to make my huge pots of broth without leaving it on the burner all the time, and even the largest crock pots aren’t very large. You have any experience or suggestions for those?


    • Hi Tina,

      It’s because if I even had a pan that big for the stove it would be MUCH bigger than my biggest burner, so the heat wouldn’t be even. Know what I mean?

      As for the roaster, no I haven’t looked into those, but if you do, let us know. :)


  29. We bought a commercial grade cookware set from Costco. They are heavy bottomed, stainless steel with metal handles and lids so any of it can go in the oven. The set was very reasonably priced.
    This article is the best article I have found on cast iron.
    I think this explains the reason why some people never get their pan properly seasoned.

    • I disagree. I use my cast iron pans on my glasstop stove quite often. I have done so ever since I had gotten the stove, without problems, for many years.

      You DO have to be careful not to bang the pan down hard onto the surface of the stove so that you don’t break the stove, but that goes for ANY pan or object.

      • Doesn’t the oil on the outside of the pans cook on to the burner and make black marks that are really hard to get off the glass cook top?

        • It doesn’t on mine – but other stuff gets stuck on there, that’s one of the reasons I hate it. It was supposed to be so easy to clean but it’s not. And it stinks to cook on.


  30. I had to replace my frying pans as well. I would love cast iron but I can’t handle the weight. I found that blue steel….. also called black steel has the benefits of cast iron cooking but much lighter. It is treated the same as cast iron in regards to washing and seasoning and being sure it is dry before storing. I’m really loving these frying pans. :-)

  31. Hi Kelly,

    I use stainless steel for most of my cooking except when cooking fish and eggs. I still can’t get them to not stick. I have one non stick pan from Tefal. They claim that it is a safe non stick coating which contains PTFE but no PFOA, no lead and no cadmium. Should I still toss this pan away or is it safe to use? How about hard anodized aluminum?

    • Don’t you have any cast iron? That and stainless steel are what we love, but you have to use *plenty* of healthy fats to keep it from sticking, that’s the key. :)

      I haven’t researched the others so I don’t know, sorry.


  32. On your website you show a stainless steel non coated rectangle frying skillet and I would like to know more about it. It appears to be 16 inches. I am interested in purchasing one. Thank you

  33. I keep clicking on the link for the stainless steel electric frying pan and end up back on this same page. I am looking for a griddle that is large and safe to cook on, ie: no teflon, aluminum, etc. Any advice? I’d love an electric one because my stovetop is pretty awful (burners don’t sit flat, hot spots, etc), but I’m open to stovetop griddles as well.

  34. The Amazon customer reviews say that your “favorite stainless frying pan” is junk. I am desperately trying to replace my generations-old Sunbeam, and there’s nothing nearly the same quality as far as I can see, at any price.

    • Well Alan, I don’t know where you’re looking, but I see that it has 4 out of 5 stars, which is pretty good, and I have used this pan for years now and still love it!

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