In a recent NY Times article, Chef Andrew Zimmern points out the chefs never use Teflon pans, because they don’t need them. These non-stick pans are safe and work fine UNTIL the coating starts to disintegrate or is overheated. In both of those cases, you are then exposed to the poly-fluoro alkyls (PFAS) that have been found to be quite toxic “forever chemicals,” meaning that they don’t break down in the environment, but remain there more or less forever. And of course, the manufacture of Teflon spreads this problem quite broadly.
When my last Teflon pan started to crumble a few years ago, I tossed it and bought a ridged sort of Henkels pan from Costco that claimed to be nonstick. It wasn’t.
But here’s the thing. As Zimmern points out, your cast iron skillet really is pretty much non-stick and utterly durable. I have two such cast iron pans, about 10” and 12” diameters. They were my mother’s and she took good care of them. In fact, those pans are nearly centenarians!
Last weekend, I made my usual bacon and eggs using my 10-inch pan (probably an inside diameter of 9 ½ inches. The results were outstanding! These pictures show the 10-inch pan. We could cook 4 eggs in te 12-incher.
I cooked the bacon as usual, using medium to medium/high heat, and let to pan cool down a bit to medium/low. I like my eggs basted rather than over-easy, so I spooned the bacon fat to cook the tops.
And now, the important test. Did the eggs stick? Not at all. They slipped easily onto my spatula and onto my plate. Another time, I make an egg sandwich with a single egg using just a dab of butter, and it too cooked without sticking.
So forget your 1950s Teflon pan and just use your mom’s cast iron pan, or buy one yourself.
Cleanup? Swirl the pan in hot water, perhaps with a dish brush, and dry it with a paper towel.
Do you have to be careful of using soap? Not at all. These pans wear “like iron.” In fact, we once absent-mindedly ran one through the dishwasher, and with just a swish of oil to re-season it, it was good as new (or old).
