Alternatives to coated pans with teflon
pots and pans!

Posted by Staff on April 25, 2010 11:33 am

Cast iron is actually much safer than pans with coatings on them, cooking with teflon for example will supposedly add toxins to your food. It turns out that when Teflon is heated to over 600°, the coating can break down and release a chemical called perfluorooctanoic acid, or PFOA. The EPA has since asked DuPont and seven other companies that use PFOA to phase out the chemical.  

The old standby, cast iron, which is known for its durability and even heat distribution. Cast iron cookware can also help ensure that eaters in your house get enough iron—which the body needs to produce red blood cells—as it seeps off the cookware into food in small amounts.

Unlike the metals that can come off of some other types of pots and pans, iron is considered a healthy food additive by the U.S. Food and Drug Administration.

 Cast Iron:

Seasoned, ready to use. This 12 inch skillet is a kitchen's most essential item. The even heating of cast iron is necessary for golden, tender, perfectly pan-fried chicken. What other cookware can rival the heat retention, versatility, value and durability of cast iron.

Lodge Logic 12-Inch Pre-Seasoned Skillet

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