Toxic Cookware Lurking In Your Kitchen Causing Disease & Inflammation | Dr. Rupy Aujla

[@cynthiarutkowski7532]

For the most part you can make your stainless steel pan non-stick by heating the plain pan first. Then add your oil to the pan, you'll notice a sheen to it. Heat the oil and then add your food. I have had a lot of success with this and yes works for pancakes too.

[@lydiaveldhuizen3157]

I learned that different and it worked as well. Put your stainless Steel pan with the oil or butter on the fire. Heat it up untill you butter is clearing up the bubbels and start to get ligthbraun. Put your meat in it and bake it without lifting it the first 2 to 3 minuts. With the oil the same, wait untill it is hot enough so that your meat siszeles when you put it in. Wait 2 to 3 minutes before lifting to see how braun it is.

[@gdiup9241]

💯

[@royjohnson465]

Yes, and never ever (do not) use toxic unhealthy vegetable seed oils like canola, corn, and soy oils.

[@firstname-qq3xp]

Not really. stainless is difficult because of its pores.

[@peetsnort]

I have a stainless steel pancake pan .heated to smoking with salt . Wiped out carefully while hot with paper and tongs.allowed to cool and is non stick.

[@alexandraturnwald2286]

After prohibiting the use of wooden boards in restaurant kitchens in my country they found out that wood kills the germs naturally, which the "hygenic" plastic boards can't which is why even from this point of view they are unhealthy.

[@rumi-tunes7727]

backed up by any facts ?????

[@tovelynnhaagensen3491]

Yes...in Norway the fishing industry have used Pine boards, walls, and floors of Pine as well as shelves for hudreds of years.All about fresh Cod as example, the whole process to products all were done safely using Pine wood. Also in every home, safely used as cutting boards. And then in the nineties all was ripped out and changed into plastic based wallsheets , cuttingboards and much other noncense from byrocrats that probably never has seen a dead fish. This required huge system of chemicals to prevent what the nature did by it self - without poisoning anything. Just a small part of it, so one can apreciate the wisdome in nature....I used to work in the industry

[@joletty1793]

@@rumi-tunes7727 You should learn to do your own research. You know how to turn computer on, you are halfway there.

[@royjohnson465]

Bamboo cutting board.?

[@rumi-tunes7727]

@@joletty1793 what are you referring to ??

[@macsmiffy2197]

Don’t forget antimony poisoning from chipped enamel. I’ve used the same wooden chopping boards for 65 years, yes, don’t submerge, but I’ve always cleaned with a soapy cloth and rinsed under running water. If I’ve used garlic, I rub over them with half a lemon dipped in salt and then rinse. It takes the taste and the smell away.

[@darnstewart]

Tell me more about chipped enamel. I was just about to comment that he missed vitreous enamel cookware.

[@chefgiovanni]

@@darnstewart Enamel coatings are typically made of glass and metal, containing various chemicals and substances. When the enamel is scratched or chipped, these chemicals and metals may leach into the cooked food, posing a potential health risk. Also, using the same cracked, warped and beauty cutting board for 65 years is thrifty, but proper care and keeping it out of the sink, your BOOS maple cutting boards will last longer and stay flat and not crack. Watch the cutting board care on our channel. Also facts about superfoods and recipes from Master Chefs.

[@darnstewart]

@@chefgiovanni thanks chef.

[@jenniferwishart2774]

@@chefgiovannim

[@brigidlaffey7343]

@@chefgiovanni Wooded cutting boards are far more hygienic- they slough off the surface. People need to use the correct protective oil. I make a care balm with coconut oil and beeswax - its wonderful. Rub on sparingly - leave to set overnight before reuse.

[@ensignj3242]

I only cook on my cast iron or stainless steel pots and pans.

[@sstteevvee621]

Well you're not lazy most people won't use iron, cause it's too much for them to clean, we are all iron users also...👍

[@denickite]

Agree use my Wagners and Griswalds all the time from the Dutch oven to my number 8's and even my ten if I have a crowd to feed! My best find is an unmarked pancake griddle I found and restored for a dollar,

[@kathyinwonderlandl.a.8934]

@@denickitewow that’s great!

[@KhreamedKhorne]

​@@sstteevvee621I have an unhealthy amount of pride in my cast irons. It's oddly satisfying applying that layer of oil after cleaning and drying. I still like stainless better for searing proteins though.

[@etm567]

Me too, just add a carbon steel pan, which is much lighter than cast iron and easier to season.

[@deMylistrahil]

Re cleaning cloths - clean cotton rags work just as well! Old towels, sheets, curtain linings, t-shirts - if a tiny scrap burns to ash, not a hard plastic bead, it's a natural fibre, so don't just chuck it away, rip it into rags for cleaning! Can also be washed or even boiled for proper hygiene, hung out to dry & re-used time & again.

[@luciatheron1621]

Hang out in the sun, best disinfectant.

[@sarahdee374]

great to know.

[@zinnia3684]

I’m rich in rags.❤

[@ChooseCompassion]

I cook with the exact same items. My grandmother used when I was growing up in the 60s. Stainless steel, glass and ceramics. When Teflon came along, everyone thought that was the only way to go, but when the idea that it could kill a bird like a parakeet or a canary within five minutes of being heated, that was enough for me to realize she was not being old-fashioned. It’s not just about what you eat. It’s about what you cook and store your food in. I do not have one Ziploc bag, roll of plastic wrap, or plastic container in my kitchen. Anything that I am forced to get in plastic from the store immediately gets transferred into a glass container usually that can be picked up at a thrift store for pennies on the dollar.

[@carolbaughan8768]

I use iron, stainless steel, glass. ❤❤❤❤

[@loverlyme]

I'm pretty sure you shouldn't be cooking a parakeet or a canary. Heating them up for 5 minutes on teflon seems a bit of overkill just to prove a point.

[@ChooseCompassion]

@@loverlyme ha ha. I meant while one is in the room, not in the pan.

[@stuartr2764]

Weirdo alert!

[@JustAnotherConspiracyTheorist]

​@@ChooseCompassionbirds are dying in houses that use teflon? Sounds questionable.

[@lcharles5909]

I'm old, so I am probably half plastic by now.....🤔😒

[@Ariella-mx3xq4cw6n]

Me too. Although I don't use plastic jugs or bottles for water for a long time. Unfortunately milk/cream all come in some form of plastic.

[@helenhealing]

😂 Tupperware lasts forever!

[@Ariella-mx3xq4cw6n]

@@helenhealing 😂😂😂😂

[@vvf1-sb2do]

​@@helenhealingWrong! Don't use them! And don't cook in aluminium foil please 🥺

[@helenhealing]

@@vvf1-sb2do I meant she was turning into Tupperware.

[@danbev8542]

Cast Iron! Pancakes are great cooked on cast iron. Everything is great cooked with cast iron. I like my Lodge enameled Dutch oven (about 1/4 the price of Le Creuset and just as good, imo) - but uncoated cast iron is fantastic to cook with. BTW, all the fuss about seasoning is stupid, imo. For over 50 years, I’ve scrubbed my pieces in the sink with soap and water same as everything else - they are still as good as new - actually better than new, because the surfaces are well seasoned. “Special care”: 1. after washing, set on the stovetop to throughly dry before putting away. 2. Never, ever put in the dishwasher. 3. If the surface gets rough, pour some ‘high heat’ oil in the pan, & heat on your stovetop briefly. When cooled til its safe, pour off the oil & wipe with paper towels. Easy peasy - and so worth it. Several years ago, we bought a new skillet with some kind of ‘seasoning’ all over it. Ugh! My DH ground off the coating with a wire brush.

[@profilingmanipulation]

I literally just wrote a comment asking how to get pre seasoning out, thanks. 😊

[@herelieskittythomas3726]

Just because you haven't had a bad experience with your cast iron using your method doesn't mean it is the correct way. Never use soap on cast iron and only season with animal fats or if you are vegan use coconut oil. Your comment is riddled with incorrect information.

[@slc1161]

@@profilingmanipulationuse high smoke point oil. Avocado, grape seed, or flax seed are all great choices. If you get Lodge, many pieces are pre seasoned. And I use soap and water then dry on the stove. My cookware was my grandmother’s. O er 100 years old and look great.

[@fintux]

The only way I've successfully seasoned my carbon steel pan was to do it in the oven (I'm not really happy with it, De Buyer Mineral B - it's super finicky, whereas my cheap old cast iron pan is much easier to work with). It takes a bit more time and of course requires an oven proof pan. One tip, yet to try, is to do a Finnish style oven-baked "pancake" (that's the literal translation - our stove-made pancakes in turn are closer to crepes). If interested, here are the instructions: 1 dl of wheat flour, dash of salt and 1 dl milk. Stir strongly to an even mass. Add one egg (break the structure first) and again stir strongly preferrably with a whisk or a fork. Cover and put to fridge for about an hour. Put oven to 225C heat. Take the dough from fridge, mix it. Once oven is ready, put the pan on the stove. Add a bit of butter (roughly 25 g, I think preferrably salt-free) on the pan. Once the butter has stopped sizzling, pour the dough on the pan and put the pan to oven mid rack to 10-15 minutes until it has reached a nice brown color, is a bit crunchy on the surface and "smells ready". Serve with whipped cream / ice cream / jams / fruit. (A typical combo is whipped cream and strawberry jam; personally I prefer a mix of cream cheese and whipped cream instead of mere whipped cream - it's more "fresh" in taste and also healthier as a nice bonus - add sugar to your liking).

[@beaconmember1]

I love my cast iron pan too. I use stainless steel pots.

[@sstteevvee621]

I sanded all my iron and polish them.,, I removed all the pits.... Works better than a non stick,,, most people doesn't know you can do that....started with 60 grit 120 then 220 looked like a mirror,put REAL olive oil then put in oven for 30 at 250 degree

[@Ckawauchi35]

When I lived in Southern CA, I had banana trees in my organic garden that I used for wrapping/cooking food instead of aluminum foil. I now live in the desert where growing bananas takes more skill, so I have opted for parchment paper. If I could go back to banana leaves, I would!

[@jaysky2000]

@Ckawauchi35 You may want to do a little research on parchment paper. I was aghast to find out that many brands contain PFAS chemicals. Turns out that I needed to change the brand I was using. Always something ....

[@Ckawauchi35]

@@jaysky2000 Thanks for the suggestion. That's disappointing, lol.

[@maureenmcswiggan8935]

@@jaysky2000can you mention the brand you like and didn’t like?

[@nunyabizz50]

no mention of the best pans by a long shot, CAST IRON, plain cast iron not the ceramic coated mess which is only good for very low heat simmering stews and soups. Cast iron is cheap and last forever and properly seasoned is totally non stick. I have my grandmothers cast iron skillet that is over 100 years old and its like looking in a black mirror, totally non stick surface. I use nothing but cast iron, carbon steel and stainless steel pots and pans and my air fryer os ceramic coated, bamboo cutting board, mostly all glass storage containers. Stopped using anything like teflon back in the 70s

[@pacifront83]

Great for omalets too lol

[@Mandarava100]

Me too. Minimal plastics in my kitchen. Cast iron, st steel, glass L

[@Helen-readysteadyhome]

No problem making pancakes in a seasoned cast iron pan. You should know about using a cast iron tawa for flatbreads etc too.

[@webaccess11]

Seed oils are a major problem. Don’t use your air fryer

[@nunyabizz50]

​@@webaccess11my air fryer is ceramic

[@sevenseasonepacific]

Some brands of baking paper contain PFAS (perfluoroalkyl substances), also referred to as 'forever chemicals', which are used in making the paper grease/water proof. Those PFAS are also found in raincoats for example. I also wonder if kitchen paper is 100% paper or whether it contains plastics to make it more resistant to tearing. When recipes ask to store food in aluminium or plastic wrap, you can often simply use damp cotton cloth.

[@herelieskittythomas3726]

Cheesecloth

[@TaLeng2023]

What about covering with damp cloth and then covering it with wrap? At least there's no direct contact?

[@jeandixon586]

​@@TaLeng2023It's an idea, but I'd rather ditch the plastic altogether.

[@PatraK-du8ve]

Damp cloth? It's too easy for mold to set in, no way do I put anything wet on my food.

[@PatraK-du8ve]

@@TaLeng2023 Damp cloth would set mold in, avoid anything wet.

[@gracenagracetoujours8476]

I'm tired of this, I don't even know what to do in this world, since everything is bad for this world, but still, people are living a long lives, I don't know what to believe anymore, this social media thing is driving people insane😢

[@RC-qf3mp]

I catch fish in my own backyard pond and i catch the fish with my bare hands and eat them raw. Only way to avoid PFAS.

[@jaysky2000]

@@RC-qf3mp Har har ... Not!

[@Tom-sg4iv]

People (in general) live longer because of advances in medicine, not by living healthy or eating micro plastics

[@RC-qf3mp]

@@Tom-sg4iv the main reasons we live longer- cleaner water, and learned about bacteria and the value of washing hands.

[@ralfbaechle]

Generally the only thing that helps is to switch on your own brain, understand the issues at hand and how that applies to what you want, need, to your situation. Yes, there usually is no easy answer. For any complex question like is A better than B there will usually not be a simple answer but more of a list of pros and cons. Take a look at that list, assign how much weight you assign to each argument, add it all up and you end with your own personal answer. There's a lot more to be written here - but I'm not in the mood for a 200 page answer nobody's gonna read 🙂

[@sosuhob]

I totally agree with you: avoid plastic in combination with foods. Enameled cast iron is not the same as a ceramic coating. Vitrious enamel is a combination of iron and glass. Bamboo carving boards contain plastic in the form of glue. Cookie sheets also come in glass or enamel, and the don’t need baking paper.

[@Mindafter60beyond-wp2lx]

We use Wrought iron pans for pancakes and omelets. With practice, low heat, putting on a lid and the turning off the heat I can make amazing and fluffy omelets. And, the pan is clean. No burnt-on residue

[@winniecash1654]

The only problem with iron, as far as I know, is for post menopausal women. It causes a build-up of too much iron in the blood bc of not having a cycle anymore. Just saying.

[@dasan9178]

I think you mean CAST iron. Regarding too much iron in the blood as a result of such pans, according to information online: “only people with hemochromatosis are at risk of iron toxicity from cast iron cookware. Even then, the risk is low, since a new, well-seasoned cast iron pan only leaches about five milligrams of iron per cup of food. Older pans will leach less cast iron.”

[@munkyjammin]

3 techniques to stop pancakes sticking in a stainless steel pan: 1: use a lot of butter in your pan if you enjoy a buttery pancake. 2: only put a thin dob of butter in the centre of your pan where the pancake will sit, not outside the radius or it can smoke. Use lower heat for perfect golden pancake control. 3: melt butter in the stainless steel pan, remove from heat, wipe out thoroughly with paper towel & all pancakes come out like a non stick pan. Use on lower heat setting. If doing a lot of pancakes you may need to repeat the process, which is easily done with minimal butter. Lower heat settings always give great results when cooking pancakes.

[@KC-rs8mg]

Thank you. By the way it’s easy to make eggs or pancakes in a steel pan. Just ensure it’s fully clad or tri ply steel and get it to the right temperature before adding fat.

[@scotgirl4703]

Can't believe you released this today, I was just searching for a small stainless steel fry pan for the reasons you have mentioned!

[@johnbelyk7542]

Amazon has a very good selection & prices are reasonable.😊

[@barberton3695]

Great video. Pancakes work well in the enameled cast iron. Best practice seems to be to heat the pan up properly before adding your fat, method seems to work well too with stainless steel

[@flying-ship]

Best 'non-stick' pan that's not teflon, is carbon steel. I have one that has been in use for at least around 30 years (came to me as second hand) and it makes the best pancakes, fried eggs and omlettes.

[@gastropodahimsa]

Those wood boards are all assembled from bits and blocks which have been GLUED together. The various adhesives used for that process are certainly more reactive than the polypropylene which is the material of those "plastic" cutting boards.

[@dianapharaoh9118]

yes! Thank you. Bamboo anything is seriously toxic for that very reason.

[@Bassbarbie]

Interesting!

[@lizysaji8944]

​@@Bassbarbiesteel cutting boards are available nowadays

[@lancastrian413]

Carbon steel frying pans work perfectly without any 'non stick' coating. They need to be looked after, treated properly and allowed to build up a patina which prevents proteins bonding to the metal. The best frying pans i have ever had and I have tried them all.

[@shaynelahmed6323]

Doc. Really enjoyed this. Pls do a post on melamine dinnerware. Virtually every s.e. asian home has tons of melamine dinnerware - a lot of it badly blistered! I understand it's produced for occasional picnic use only.

[@trohnb8104]

The pink and green accents are popping beautifully.❤❤❤❤ In our home, we use cast-iron skillets to make pancakes. We had to keep our heat on low medium, and we use a mixture of butter and oil to prevent sticking.

[@littlevoice_11]

There's a trend of using silicon muffin cups, dishes and bread tins, etc. What do you think of these?

[@amechealle5918]

Silicone is NOT NONTOXIC. Food safe is a lie…

[@alanbennett5071]

If it is of a high enough grade, and does not contain chemical fillers, it should be fine. It is a synthetic polymer called PDMS and should be long-lasting and should not degrade (and therefore leach chemicals readily). BUT it is still a relatively new material in the kitchen and I don't think enough long-term research has been done yet. My opinion is that occasional use is fine, but I would not use it every day and would ensure that it is of a high-quality and not damaged or burnt.

[@Dianawales]

@@alanbennett5071”should be” fine…

[@TheJacklwilliams]

or just dont. stainless, ceramic, glass, steel, what do we know of these? we dont, we need to and, we know at this point the others, plastics, nylons, etc…. we are finding out we are digesting and absorbing this stuff.

[@disclosed2229]

BAD, very bad

[@bluespangle]

For crepes and pancakes, I use a thick, flat iron pan. After every use, you have to take care of it, but it will last lifetime.

[@AndriaMcGrath-wc9ib]

What is your take on silicone products for cooking - eg cake/flan 'tins', silicone inserts for air fryers, or storage containers that can go in the freezer"? Thanks

[@TaraB1134]

I gave up teflon when I learned from a chef that “there are no sticky pans, only sticky cooks”. By that he meant that if you know how to properly heat the pan your pan won’t be sticky. His instructions: heat the pan first then add the oil then wait for the oil to fully heat up before adding food you want to cook. Never, ever put cold oil into a cold pan! I tested this myself with eggs in a steel pan and it totally works. I can make omelets in any kind of pan. Non-stick pan not needed! Exception: meat. If you want to fry a steak don’t oil the pan, just heat the pan really well and put steak in. It will stick initially but be patient and then it unsticks itself. 😂. OH, one more thing…be careful about steel pans. Try to find and use pans with no nickel. When shopping for pans have a magnet handy. If the pan has a lot of nickel, it won’t hold the magnet. Look for 18/0 steel the second number is the nickel content. Nickel is on of the most toxic substances on the face of the earth. “Surgical steel” has a lot of nickel.

[@ImaOKay522]

"Hot pan cold oil" is what our Dad taught us growing up!

[@anneb889]

You’re making me nervous on utensils, because most of them seem to have like 18/5 or 18/10 don’t they? You think you’re doing better with stainless steel.

[@nancyhon406]

The trick when using stsinless steel pan for PANCAKES is to put a tbsp of olive oil & use FuLl cream milk instesd of water in your batter . No water required. Heat up u yr pan, wipe pan with vegetable oil then pour a layer of oil to cover pan surface. Cooks in 2mins on low heat. Try it. . .

[@jeandixon586]

Except that "vegetable" oils are highly-processed and toxic. There are lots of videos on this subject.

[@stephaniehenderson6631]

Great video from someone I really trust. I was hoping he would cover whether silicone bakeware is safe as I use these quite a lot for their non stick properties.

[@j.w8680]

Me too, but I think they do also contain 'forever' chemicals, just like non-stick pans & some of those cheaper plastic air-fryers. Ours is a larger combi oven that's made from stainless steel.

[@jpatpat9360]

I bought 18/8 stainless steel cookware with copper bottoms 50 years ago and I'm still using them. Only difference is that unlike modern versions they have bakelite handles which can't go in the oven, and a couple have broken. Thanks for pointing out the dangers of plastic chopping boards - I'll throw mine out and go back to glass and wood

[@wendy792-]

If your s/s cookware is good quality, eg. Esteele, the handles are replaceable. I’ve replaced mine over the years.

[@jpatpat9360]

@@wendy792- I'm in South Africa and I bought my pots more than 50 yrs ago viz 1970. They are Hendler & Hendler and Aloe and no longer made here, but thx for taking the trouble to reply!

[@EmilySilliman]

You mentioned cooking crepes. You don't need a nonstick pan for that. I have a carbon steel crepe pan, and a ceramic crepe pan. They function a little differently, but both work very well. Keep the heat pretty low, lift the pan when you load the new crepe so the pan does not overheat, and brush the pan with a little bit of melted butter. I don't put butter or oil in the batter, so the overall fat content is not all that high. The ceramic pan is heavy and takes longer to heat up, but works very well. It does not need as much oil, but I still brush some on the pan for flavor.

[@dianemoril7612]

I only have stainless steel pans now, and it took me a little time but I finally found how it worked. I make crepes and pancakes very easily, but I always miss the first one. it's like the pan needs 1 round to remember how to do it. but after that, they all cook perfectly.

[@frankiefurbag9030]

@@dianemoril7612Julia child has a great old vid. 1970s about flip over and use the bottom of a stainless steel pan to make crepes. It works. I dont have a link.

[@dianemoril7612]

@@frankiefurbag9030 oh that's a good idea! I have seen videos of people cooking things in a pan then add a sauce pan with hot water on the top so the sauce pan cooks the upper layer. I have no doubt it works.

[@isabeljohnston5020]

Pancakes cook great in cast-iron skillets. If there’s a little sticking with the first or second one, you can grease the skillet a little bit.

[@TheMariangel95]

I’m so grateful for this video, thank you so much. I’ve been trying to not use that much plastic because I was already intuitively feeling that I shouldn’t use plastic cookware, but I didn’t know if my concerns for valid or paranoid so thanks for validating where my intuition was leading me towards.

[@izabelakowalik351]

My partner and I are doing well. We use all the options mentioned in the video, do not use aluminium foil, and do not own a microwave. I absolutely love glass so we store food in glass containers and jars. The only thing is that we buy water in plastic bottles as the tap water where I live is horrible.

[@tinaperez7393]

Why are people saying not to use the microwave? Unless I use plastic in it, shouldn't that be okay? 🤔 Thanks in advance for your time if you reply. No problem if you don't. Just seeing a lot of people here being anti microwave and don't know why.

[@PatraK-du8ve]

@@tinaperez7393 Because it causes cancer among other things like acid build up in the stomach from using plastics and it depletes your food of all nutrients.

[@joycejones8070]

Here is a tip for bad tap water. Boil it. Bring a large pot of tap water to a boil and boil it for 20 minutes. Then cover the pot with the lid and place the pot on your countertop or just leave it on the stove. It will cool to room temperature eventually and you can always add an ice cube if you prefer cooler water. Keep a small plate with a soup ladle on it next to your pot of water for filling your glasses and mugs. I have been boiling my water for YEARS and use it for coffee, tea, and cooking in addition to drinking it.

[@shazana2794]

Very informative - I'll throw out my plastic chopping board! Glad he touched on makeup. It's not a kitchen item obviously but I don't think a lot of women realise that the fillers etc in them can ruin their skin. I've been buying mineral makeup for years, though I generally don't wear much.

[@SusanA1056]

We have been removing plastics too for the past 10 years.

[@philomenabrabazonobroin5236]

Plus they cast Iron is a once off buy. I bought mine when my son was four. He is in his thirties now and they are as good as ever 😊

[@mshart-ke4in]

I bought my cast-iron pan when my son was around three years old, he’s 42 now. When I read your post, I thought for a minute I had posted it. Lol

[@lorrainemoynehan6791]

A small note about Pyrex. Please check whether it's uppercase or lowercase. There have been several incidents of the glass exploding either on the oven or when cooling. pyrex: Lowercase indication of containers that should not be heated in the oven or microwave. These are most likely made of soda-lime glass. PYREX: Uppercase label on cookware that is made of borosilicate glass and can be heated in a microwave or oven The PYREX are the ones you most likely find second hand

[@patriciafeehan7732]

You need a cast iron cured pan and nothing will stick to it. You can even make pancakes if the cast iron has been seasoned properly. Cast iron also has an added benefit of a small amount of iron being in the cooked food. If you can’t get cast iron in The U.K. maybe you can find a flat iron griddle for the stove.

[@DavidClewley]

Use a high carbon steel crepe pan, it is a bit of a pain to keep seasoning with oil to avoid it rusting (within minutes) but better than a chemical nonstick pan.

[@mySeaPrince_]

Some people are allergic to stainless steel... I avoid using petrochemicals in any product.. washing up liquid, detergents and plastic's etc.

[@eyesee1212]

I don't use foil or plastic wrap much either when storing food in the fridge, I do old school and just put a plate on top of the other plate or a tea cup soucer or bread and butter plate on top of the bowl on left over food.

[@oldgloryhillfarmturtlewoma9132]

Yes, you missed cast iron. Not good for acidics like tomatoes, etc. but pretty much everything else, and pancakes don’t stick. If seasoned properly, nothing else sticks either. Does it “leach” in use? Yes, but iron in minuscule quantities is not bad for you, on the contrary.

[@JamieW-o7b]

In the UK, micro plastics are filtered out in the human sewage, Then dumped on farmland! Heading next, to ground water near you!

[@aussiebushgirl1829]

😳 Crickey! That seems counterintuitive to me….and a complete waste of taxpayers’ money!

[@JamieW-o7b]

@@aussiebushgirl1829 Yes, grate Britain!

[@lancelink29]

Yes, in the United States they have been spreading the 'biosludge' which is leftover from the evaporation ponds of the sewage treatment plants for at least 40 years. It is considered too toxic to bury, so they have been selling it as fertilizer, spread on farm fields which are growing food for human consumption. On some brands of compost that you can purchase for your gardens you can find the listing for 'biosolids'. They are now declaring some farmlands in the United States that have used these methods as contaminated with forever chemicals, thus the land becomes worthless for farming.

[@yourwellwisher9646]

It has been shown in videos most chinese garlic is grown in human 💩💩💩 !! 😳😳🙉🙈🙊🙃🤦‍♂️😱👎

[@JamieW-o7b]

@@yourwellwisher9646 Egyptian potatoes, Israeli dates certainly.

[@SRa-z4o]

For cleaning just use white vinegar, which can be diluted accordingly. Works a treat for most things. As for pancakes make them in cast iron pans, I find they don't stick as long as u butter/oil the pan before adding the batter. Plus the pans last a very long time.

[@nathanjustus6659]

Do not use an antibacterial wipes on your wooden cutting boards. Those chemicals are toxic as well. If you really don’t want to use a pure soap and water, wipe the board down, rinse it, then leave it in the sink and pour boiling water from the kettle on it. Then dry it with a clean tea towel.

[@1xm_mx1]

Good point about the plastic cutting board. As far as the wood chopping board goes, I think the wood glues and the wood varnish or polish or fillers and sealers may also be very likely unnatural, so that needs to be studied also.

[@eyesee1212]

I don't use a chopping board, I just use a dinner plate, does the same job and I can wash it clean.

[@charlottegreen-q2p]

I'm gradually changing as much as I canto stainless steel' and using glass jugs in the microwave. But large glass jugs are hard to find, The plastic 1litre jugs are so convenient

[@rosiemason7452]

I have always submerged my wooden and bamboo cutting boards. As long as you get them wet on all sides , rinse and then air dry they won’t distort.

[@merlingeikie]

If you cook with slightly lower heat, stay with the process and stir or flip, you don't need that silly painted on coating! As if you don't ingest some of it, its a paint.

[@lauram.511]

I learned from watching the Carnivore Doctor that Parchment Paper is coated with PLASTIC!!!! Oh My!!!!

[@industrialvr]

Can you provide a source for this information - other than a KZbin video? I've looked and looked, Googling + AI search, and the results are the same: that parchment paper is coated with a thin layer of silicone. My own experience with lighting pen caps on fire when I was a kid tells me that if the paper were coated in plastic, that the coating would melt, smoke, burn, and stink the way the pen caps used to. I've also accidentally put wax paper in the oven and experienced a similar nightmare.

[@Ckawauchi35]

😮😵‍💫😮

[@gazepskotzs4]

I always thought it was coated in wax.

[@lauram.511]

@@gazepskotzs4 It is not coated with wax, that's wax paper. Hope that helps.

[@royjohnson465]

@@lauram.511 ~​​⁠Is parchment paper coated with silicone?

[@teresaspensley5640]

I have a set of Fissler, made in Germany, but i do have a coated frying pan which is now going in the bin. Thank you for this video.

[@gewa994]

How to make a steel pan non sticky: you heat it up on the stove and only add oil/fat when a drop of water is boiling immediately in the pan . Like that the oil is really closing all the pores in the pan. Works!

[@tinaperez7393]

I'm confused. Can you describe that process in more detail? I've been with someone who added room temp oil to a hot pan and we had a fire - fortunately we were able to eliminate it but was fast and scary. Anyway, yeah I thought you shouldn't add oil to a hot pan - add it in the beginning to heat up first. Or maybe that's not what you're saying. I'm not sure what the steps are in what you're describing. Sounds useful though so would like to know. Thanks for your time if you do. 👍 Thanks for the tip anyway maybe I can look it up.

[@gewa994]

With some drops of water you test the temperature of the hot pan. They have to steam immediately and now you add the oil. The water will vanish in a second and there is no danger of burning the oil.

[@tinaperez7393]

@@gewa994 thanks! 👍

[@tanyabrown9839]

I like to use the bamboo scourers from Temu (and they are quite cheap there too). I've tried to avoid Teflon coated things for many years now and try to avoid plastics where I can

[@Closereveryday]

I avoid Temu

[@NitharsiniGajendran-sp9wn]

Thank you for the very important and necessary information eventhough know the facts of these products and hazardous effects in theoretically, you make a big highlight with great explanation.

[@dansmith7013]

What about silicone?

[@amechealle5918]

Silicone is NOT NONTOXIC. Food safe is a lie…

[@meganesergerie5382]

Inert material. Totally safe for cooking

[@Sashenka979]

@@meganesergerie5382can you please explain more? I always wanted to know about silicone baking sheets

[@aussiebushgirl1829]

GREAT question!

[@NiMimu]

​@meganesergerie5382 totally safe today.....tomorrow after more research....who knows??

[@philomenabrabazonobroin5236]

I use cast iron pans which when seasoned and use oil of choice from a glass bottle or butter. When the pan is hot enough it is nonstick even for pancakes

[@abbibrannan333]

Very nicely done! My inquiry concerns beverages that are in Aluminum cans, example hard cider, or Selzers, now many of them are only sold in cans. So do you recommend skipping that and drinking ice tea, or a nice Pinot or Cabernet instead? What do you say about those Beverages? Abbi

[@monelleny]

I remember reading some years about a study (University of Wisconsin?) that showed that wood actually retains less bacteria than plastic does.

[@kathyfann]

“Green” cookware can be difficult to find. Even some stainless steel cookware has toxic materials within the steel so it’s truly a challenge

[@PriyankaGupta-bn2nx]

I love non stick! They are light to handle, easy to cook, easy to maintain- first important thing is to feed myself! Hunger >>>>> microplastics

[@lesliea.m.5392]

If your cast iron is seasoned properly you can make he best pancakes on it 😊

[@whatthe6532]

Thanks for that piece of mind.

[@aussiebushgirl1829]

Can’t go past cast iron! Expensive, but so worth it - and if looked after nicely, will probably outlast me. I cook all my one-pot meals (casseroles) in mine, and I know of others who actually use them to bake bread in. A great investment in a kitchen…..but, if there’re any ‘hidden’ things lurking in cast iron, I’d love to know. 🙏

[@christinehoughton8591]

Thank you this is an excellent video full of good useful information. I’ve always used Pyrex and S/S I don’t use microwave because microwaves destroys most vitamins in food so render it useless.

[@tinaperez7393]

Omg - i did not think of microfiber cloths. I was just going to buy a bunch too. That's all plastic and becomes the nano plastics in our environments. Cotton it is / will check out that Seep brand.

[@DJ-uk5mm]

Ps use cast iron pan well seasoned for pancakes Also, can add iron trace amounts of it to your diet which is a good thing

[@wendywilliams9893]

Great info as always. Thanks

[@MS-lg1bv]

Hey doc! I so love your fridge!💕

[@SpringNotes]

Thank you for the advice and reminders !

[@angelikabornett9920]

Thanks a lot, I want to add even parchment paper hast an anti stick coating. At least in Germany. Aluminum foil solutes through acids and salt. I never use it anymore since I saw this in my fridge on a dich with lemon inside, the foil was just used only to cover, it started dissoluting.

[@1961-v9k]

When I got married in 1987 most of the cooking pans I got for wedding presents were cast iron, and casserole dishes were glass. I still have some of them 38 years later. I now have bamboo chopping boards.

[@kitkat186]

I love my old cast-iron ware.

[@dianemoril7612]

watched just to be sure, but my kitchen is ok. I threw away all dangerous items in 2014, and went for all stainless steel and glass for pans and saucepans. always use parchemin paper with aluminum foil, and I don't have microwave, I use it only if I eat outside. so it's been 10 years I cook with safe tools. I am congratulating myself right now...!

[@vintage6346]

Aluminum foil is bad for you. It causes intestinal inflamation and goes to the brain, causing altzheimers.

[@jeandixon586]

Aluminium foil is toxic, though. You'll want to eradicate that as well 😉

[@donnas2375]

​@@jeandixon586I think they meant that's why they always use parchment with it, like a barrier between your food & foil. That gave me a new idea for when I like to fold walls of foil to contain grease drippings

[@jeandixon586]

@@donnas2375 Yes, you're right! I read it too quickly and didn't recognise their spelling of parchment so jumped to conclusions.

[@lauram.511]

Parchment paper is coated with plastic. The white version is chemically bleached & brown parchment paper is not bleached but still it's coated with plastic. Hope this info helps you.

[@lakshmireddy2745]

Thanks for sharing this Dr Rupy but what about silicone ones? People these days are using silicone spatulas while cooking. Is it safe?

[@Decentramedia]

You can also roast salt in a pan before cooking to temporarily make the pan non stick.

[@veganvocalist4782]

🌻Used to love pyrex until I discovered it can explode which I was not expecting , I use wooden utensils and intend changing my pots , have cast iron but need to treat before using , thanks for the reminder , watching from Cornwall, UK 🌻

[@stephenmeinhold5452]

i use glass, stainless steel and greasproff paper but still use an air fryer, as long as you avoid damageing the non stick surface by not useing metal racks and metal untensills to stirr or remove food it should be fine. a non stick pan is the worst as you are contstantly useing the surface and moveing things araound on it. a stainless steal pan will work just as well as long as it has a thick base, if you use one with a thin base food will stick and burn big time. and with plastics use ones that are hard not the soft ones and you will be ok. basicly just use the same stuff as professional cooks use as they have a history of doing it right.

[@soundman6645]

Oiling wooden cutting boards. There has been extensive discussion on the woodworking forums about the appropriate oil for cutting boards. By far the best is food grade parafin oil, it is completely innert. Most of the vegitable oils and animal fats have issues with going rancid and feeding growth of pathogens. Or just put nothing on your wood cutting boards, just scrub then aggressivly with soap and water, rince well and leave to dry. It is proven that the right spicies of wood actually supress biological growth. There are a lot of timber spicies used that are not appropriate as they can taint the food, THE best is hoop pine, old growth if you can get it.

[@bettycrocker6692]

Great vid, but I'm surprised you ignored cast-iron pans. The cast-iron fry pan is perfect for making pancakes.

[@peetsnort]

Use cast iron and carbon steel. Raw steel.its like the use of toilet roll. One second wipe but using olive oil. For acid tomato use stainless if you want longer cooking like stews. But tomato is fine for quick pasta sauce. Just rinse with hot water if you're in a rush to clean. But olive oil is the go to to stop rust. Plus. Ladies...you will get a little iron for the monthly

[@johnbelyk7542]

How about sous vide? I am concerned about the plastic bags used to hold the meat in hot water.😮

[@Time_Traveler_Karen]

Use the silicone bags

[@sheilajac]

i use a silicone sheet on my wood cutting board if i'm cutting up smelly stuff like onion or garlic. it's actually a silicone pad intended for glue guns.

[@felipearbustopotd]

Glazed floor tile can be used as a cutting block. Easy clean.

[@heniebesana3986]

Thanks, but will it not harm your knife?

[@felipearbustopotd]

@@heniebesana3986It has not done so far,

[@marymcandrew7667]

It's hard to find an electric Kettle without plastic parts in it.

[@TaLeng2023]

True. Looks like you just gotta use regular kettle on an induction stove.

[@kathyfann]

I purchase “green” cookware they list chemicals that are not found in their products normally used in non stick or Teflon cookware known to be toxic

[@ralfbaechle]

Microwaves heat unevenly and in some placess pretty extremly. I've seen many plastic containers which supposedly are microwave proof which got visibly damaged in microwaves. Probably that can be avoided by cautious, slower heating but that's kinda hard with the somewhat inherent unpredictability of microwaves. I''d avoid marble as a cutting board as it will dull knives. I have quite a number of cutting boards made from various plastics and all of them are more or less old. In a commercial setting they'd probably have to be discarded or ground down to remove the scratches. I don't think they've lost much material over the years. I think in part that's because I'm trying to be careful but also due to me generally only using non-serrated blades which cause more significant damage to the boards. Wood is said to have antibacterial properties by nature. Can't say if that is true - but I'm sure it would be an interesting experiment. What helps for sure is cleaning boards right after use. As for containers - many have bad seals from materials like pretty stiff polyethylen which will allow air or even insects in. Glass is a great material for containers. But glass allows light in which degrades many foods, especially spices. So these containers need to be stored in the dark. I'm still looking for the perfect container. Aluminium is a perfect material to have long arguments about. The body doesn't need it at all, so there is no minimum dose to worry about. A clear and proven toxicity only exists for pretty high doses. In between it doesn't matter for most people. Plus the omnipresence makes aluminium impossible to avoid. It's widely used in all sorts of products and being one of the most common elements on earth exists virtually everywhere. Thus I'm pretty certain that if there is a benefit of avoiding aluminium, it can't be major. That said, there are some special conditions (certain medications used in the context of dialysis come to mind) which do make people more sensitive to aluminium. These special groups of people probably know about the issue so again not a huge concern.

[@barackhusos3791]

Why would you use an antibacterial chemical on your wooden chopping board?😮😮 Never do it. Just wash it well ander running water and let it dry.

[@psychicwisdom1696]

I use a Stainless Steel Cutting board and brought a few ... never liked plastic or wood

[@raptorpilot8727]

We always use a seasoned, cast iron griddle for pancakes. Easy.

[@yonderhillwildlife]

Cast iron, stainless steel and glass. Use a lid rather than foil.

[@Nic-kx5dn]

We use a glass chopping board to chop veg etc and scissors for herbs

[@maggiegoossens1894]

I LOVED cooking in my cast iron pots but I gave them all to my daughter because at the age of 70 and with arthrosis in my hands, I have no more strength to lift them. Not even when empty. I have no more grip, strength in my hands so I only kept my smaller pan which is actually big enough for the cooking I still do. Cast iron is the best. I DO want to repeat what I read in one of the comments: ALWAYS HEAT UP THE PAN FIRST before putting any oil or ghee in it. It should be really hot before adding the fats. This way you create a non-stick layer in your pan.

[@maitemartin-samos4779]

I love your fridge. What brand?

[@iona6286]

Looks like a Smeg; matches the kettle.

[@robertschulz7454]

You have missed Black Steel pans and woks. I have a crepe pan of black steel and once seasoned and worn in does the best Crepe/ pan cake bar none

[@etm567]

I have one too. It's a little small, so now it's my fried eggs pan. It's perfect for that. I want more carbon steel pans, as I'm a little old lady now and cast iron is getting kind of heavy.

[@soundman6645]

It is important to chose plastics for storage containers wisely. many of the plastics, particularly the older brand name plastics are problematic, the types of plastics and the plasticisers are definitely problematic ... a couple of the more modern plastics, poly propelene, HDPE, LDPE are far far less of an issue .... but don't heat any plastics. .. use ceramics or glass in the microwave . Stainless steel treated properly can be every bit as non stick as the plastics such as PTFE. I prefer to cook pancakes, crepes and omlets in stainless. . Cast iron is great, even if you burn food on, you can get it off cast iron .... very high heat ( hotter tan you kitchen stove can produce), aggrssive scourers or even sand blasting, cast iron does not care

[@joannemazza1657]

Confirm what I have in my kitchen, copper, ceramic, stainless steel, glass, thrown out all plastics and staying away of Tupperware products.

[@rumi-tunes7727]

what about parchment paper. ? .. I switched from tin foil to that, but have recently heard that it also contained dangerous substances.

[@lauram.511]

The Carnivore Doctor mentioned that "Parchment Paper" is coated with plastic. The white version is chemically bleached & brown parchment paper is not bleached but still it's coated with plastic. Hope this info helps you.