What’s the best non-toxic cookware?

[@nursejanet21]

I wish i hadn't gotten rid of my 3 practically new stainless steel fry pans from my Revere Ware copper-bottomed set that i got in 1977!!! 😭 I didn't use them, because food often stuck to them, but now, since I've learned how to properly use them, i want them back!! In my defense, we didn't have KZbin to help us with every little thing back in the day! 😘

[@Seramics]

There's no KZbin, but you should have downloaded Google app and did some research back then. Or at least ask the AI.

[@christinab9808]

Wow. You can’t get them now. Well you can. But you’ll pay an arm and a leg for used ones like I did.

[@user-hq7us4pe6c]

Cast iron is the way to go!

[@Corkfish1]

Only if you want elevated iron levels that will send you to a hematologist

[@user-hq7us4pe6c]

@@Corkfish1 has this happened to you?

[@Corkfish1]

@@user-hq7us4pe6c Yes. My iron levels skyrocketed and my doctor thought I had hemochromatosis. A light bulb went on when it dawned on me that I was using an iron pan that belonged to my great grandmother. Once I stopped everything went back to normal. Use steel.

[@juri8723]

iron is a heavy metal and modern-day cast iron will sadly leech after some time. When general iron levels were lower about 2300 years ago, it was a non-factor that iron leeched into food as we weren’t getting as much from things like meat. Nowadays though, iron is in pretty much every food anyway, so you might not want to load up on even more.

[@youztuber5000]

​@@Corkfish1Is there even a single case of this?

[@scott3888]

I definitely prefer to cook in PFOA pans with a good bit of PFA oil from a plastic bottle. Definitely adds a lot of flavor to my favorite veggies 😂

[@vert8739]

dont forget to not wash your veggies to min max those forever chemicals

[@kellycholman]

Or cast iron, or porcelain enamel, or Corningware, or ceramic. Lots of options, some more expensive than others.

[@MainInternetUser]

Which one is the cheapest for poor people (as we are always forced to use the worst garbage)

[@kellycholman]

@@MainInternetUser I've been poor for a lot of my life, but I find a lot of high-quality items secondhand. CorningWare is ubiquitous at thrift stores. If they have decoration on the outside I would put something in between when stacking them in the cupboard because that may rub off on the inside of another. Sometimes you can find cast iron second hand. It may be a lot of work to re-season, but it will last a lifetime. New cast iron is relatively affordable and will also last a lifetime. Granite ware enamel was really inexpensive but they were out of business last I heard. Probably another company is making something similar. If you can find granite ware (speckled) secondhand without chips, it's great. But the old brightly colored enamel may have toxic components like lead.

[@kellycholman]

@@MainInternetUser I forgot the pans in the video! Walmart used to have decent stainless steel pans, I don't know if they still do. Sometimes there are really good sales at department stores. sometimes you can find them second hand. You can heat soup or whatnot in cheap stainless, but if you want even heating you need a thick base, which means it has a layer of aluminum.

[@meggi8048]

@@MainInternetUser enamel or or cast iron or carbonsteel .. you can get everything below 50$ doesnt have to be expensive brands.

[@BrendonGillespie]

​@@MainInternetUser You can get cheap ceramic pans for $15-20. They are great for cooking things like eggs and cheese.

[@0kiguess]

I was in Costco and they had a hexclad salesman demonstrating the pans. He almost got me to buy and I asked him 4x if it had non stick and his answer was no. I walked away to do my shopping and think about buying the package, and I did one google search that showed it does indeed have nonstick.

[@javaman2883]

They named their non-stick coating Hexclad, so they can say it doesn't have non-stick, referring to typical non-stick coating. It's a game in semantics, but it's legal.

[@chefcook6076]

Good on you for continuing to expose this and may I say I had eye surgery specifically retina surgery and most surgeons use pfoa Liquid during that surgery you have to tell them don't use that but of course they don't tell you I found out afterwards I mean they suck it out but you never know if you have microscopic remnants of it

[@BVforFreedom]

Thanks for posting this!! The whole world needs to know this!!!

[@angelacontter7401]

Yes, absolutely right. I am so glad you are doing these, you will be amazed how so many people don’t know this. Keep up the good work!

[@GodfreyMann]

The problem with stainless steel or iron is they stick like crazy, but if you cure/season them they become toxic because those oils will oxidise over time and oxidised oils are worse than PFAS. The best solution is enamel such as Le Creuset…lasts a lifetime but is expensive. Cheaper enamel options are available. I use a Le Creuset grilling pan (black enamel) for steaks which I cook without oil and my pan is in amazing condition even after many years of heavy use.

[@razorchuckles]

This is the first time I've heard about this. We have a Le Creuset outlet near me, but their pans are so expensive - maybe now I know why!

[@KrogOfTurtlePeople]

They don't stick if you know how to cook. Let the pan get hot enough before you add oil or food. Look up a tutorial.

[@bluethunder90]

The first key is to get that cast iron good and hot before putting food in it. Once you season it and cook on it a few times, your cast iron will be as none stick as anything you buy out of the store. I clean mine right off the stove under hot water (that's important because you NEVER want to put cold water on hot cast iron because it will cause it to crack) with NO soap. I return it to the hot stove to dry it, then oil it with homemade lard. I do this after every use and all my cast iron is as slick as can be. "if you cure/season them they become toxic because those oils will oxidise over time and oxidised oils are worse than PFAS" I've never heard this before. Humans have been cooking in cast iron for millennia; since at least the Han Dynasty.

[@JaiSurya-iw8zq]

❤

[@bo0stdgst]

I welded for 10 years, better part of my late teens late 20s, stainless has chromium, not something you want to inhale

[@drivinolered5835]

I cook on only cast iron. I just use a cheap, Lodge cast skillet. I clean it with only hot water after I’ve heated up the pan. Then I season after every meal with beef tallow. It’s as non-stick as it gets. Everything tastes awesome in it.

[@eduardoaugustosilvestre724]

beef tallow makes cast iron non-stick ? good to know

[@mapgrrl]

I do the same thing. Sometimes you have to soak it in hot water for a little bit but everything comes right off then I season it every time I use coconut oil when I run out of tallow.

[@jennifergeorge7280]

@@eduardoaugustosilvestre724if you do it right. KZbin has all the info for cast iron. It’s not hard

[@sharinaross1865]

Good to know.

[@naturetrails8217]

Manager: “he’s infiltrated to department stores now, call security.”

[@ascendtoaesthetics]

why call security?

[@richcollins3490]

My favorite pan ,is a carbon steel pan ,it sears just as good as cast iron with half the weight, once you season it the eggs slide around as if they are on ball bearings .

[@shirleysmith6402]

Cast iron is the best. Thanks for letting people know!❤

[@Corkfish1]

Cast iron cookware sent me to a hematologist

[@southern842]

​@Corkfish1 how?

[@kevinh7838]

Don't think it's the cast iron that you might have another issue. I've been using only cast iron my whole life. That's all my grandparents used. They all lived to 97.

[@Corkfish1]

@@kevinh7838 Do what you want. I was using my great grandmothers skillet and my iron levels shot up. My doctor sent me to a hematologist because he thought I had hemochromatosis. It dawned on me that the pan might be the source and sure enough everything went back to normal when I stopped using it. When have you had your iron levels checked?

[@nototherwisespecified]

@@kevinh7838guys just commenting this all over this comment section 🤣

[@joshmiller2725]

Cast iron is great too! Just make sure it’s lodge which is made in Tennessee and very affordable. There’s all kinds of Chinese cast iron brands now. Stay away. The surface is like sandpaper and who knows what they’re made out of, and they cost almost the same as lodge anyway.

[@keer6526]

What you do is amazing Paul, keep up the good work!!!

[@Gt500rh]

This video was super helpful and so is all your content. Thank you so much for what you do!❤❤

[@tomlauris]

Meat tends to stick to stainless steel pans, carbon steel or cast iron is better. The treatment and cooking results are the same (excellent) but carbon steel is lighter and heats up and cools down faster than cast iron.

[@rthellman]

Meat only sticks if your pan isn't hot enough. Get the steel pan screaming hot and do the "water drop test." If the water turns into little balls and rolls around then your meat won't stick.

[@ZebbMassiv]

I like the ceramic coated pans, or if you're lucky, you can still find a vintage glass Visionware pan at a thrift store or ebay. Can't beat Borosilicate glass.

[@timjohnson3913]

Paul - Have you seen any evidence either way on the whether there are health concerns related to the consumption of the polymerized oils that build up to be non-stick seasoning on cast iron and carbon steel pans, which are very popular replacements for people trying to be healthier by avoiding typical non-stick cookware? We know that the gases of most oils when heated past smoke point are toxic to breathe, so it seems plausible that consumption of hardened bits of oils that have been heated to high temps over and over again might be bad for human health.

[@SolidSnake_1776]

I would like to know. I love cooking with my cast Iron and carbon steel.

[@annerink4327]

Paul is a legit carnivore and does not use seed-oils to begin with 🤦‍♀️ sounds like you are not familiar with his content, bc you're preaching to the choir

[@SolidSnake_1776]

@@annerink4327 do you know if you can season a cast iron pan with something other than a seed oil. Like beef tallo?

[@chuckMvideos]

​@@SolidSnake_1776Yes, the way I do cast iron is I cook a pound of bacon everyday for about a week and only bacon goes into that cast iron pan or pot.

[@SolidSnake_1776]

@@chuckMvideos thank you!

[@cuzimaluzer777]

Paul, you're definitely looking younger these days. You're in the zone right now, keep it up

[@BillyBassline]

He's really not

[@odious5317]

@@BillyBassline Yes he is. Watch the video where he went on that doctors show defending these two woman on the carnivore diet. That was around when he first started carnivore. You also have to realize that store lighting is shit. Natural sunlight gives you an accurate picture of ones health & age.

[@holdyourcolour1987]

The more I see of him, the more gaunt he looks. Looks like his hair is getting thinner as well. Don't get me wrong, he might feel great, I don't know that, but he certainly doesn't look it.

[@Caroline-ph8zo]

People do age you know...nothing stopping the clock, lol

[@holdyourcolour1987]

@@Caroline-ph8zo That's very true of course lol, but Paul's followers act like Paul looks like he's in his 20's when in reality he looks like he's in his 50's.

[@hanklohan]

Your information is helping a lot of people be free.

He's exactly right. You're one motivating son of a gun... Thanks Paul.

[@boomboys9425]

Best pans in the game: de buyer; they create their own non stick layer overtime with using them, free of any bullshit chemicals

[@MaryHink]

Hexclad pots and skillets are awesome. That’s what I use and highly recommend them.

[@Lonewolf_1776]

Hexcald aren't non toxic

[@michaelbrooks9462]

Only 3 pans you should use carbon steel cast iron and stainless steel.

[@hanko5750]

My S.S. cookware is over 20 years old and going strong. And the cast iron stuff is doing just as well ;) Both work great on my INDUCTION stove

[@freesbrisbane]

Or use cast iron and better yet Carbon Steel. Both need to be seasoned properly and are then virtually non stick.

[@mingyutang549]

Cast Iron pan with lots of animal fats for cooking is the best nonstick cooking method. Try frying an egg with veggie oil vs lard or butter. You will see the difference.

[@leoarmand751]

There’s ceramic pans as well, which are PFAS free, and they have non sticking properties.

[@odious5317]

Cast iron & stainless steel are my choices. Cast iron being my favorite. Food just tastes so good in it.

[@dcarmack1051]

I have a ful set of stainless steel hve had it a long time expensive but its worth it wouldnt use anything else thank you Paul

[@whowho8470]

Paul, pls explain why you don't recommend cast iron as well?

[@CaptainHieronymusLex]

Stainless steel, Iron, Aluminium (I dont like), Ceramic, Enamel or even glass (very uncommom as a pan but pot) great options :)

[@goldengirls0125]

Ceramic cookware, which includes pots, pans, and bakeware, can have a metal core made from aluminum, cast iron, or stainless steel. These metals can be toxic too.

[@CaptainHieronymusLex]

@@goldengirls0125 yes if you use the wrong cookware and scrape it into your food it can be toxic too. Best to use wood with these

[@devinnorsworthy9154]

Good job doc, putting that work in 🎉 overtime!

[@xsw882]

What about cast iron? Isn't stainless steel made by coating steel in chromium?

[@ianstuart5660]

No, it's a nickel alloy. Chromium might be part of the mix!

[@xsw882]

@@ianstuart5660 10-20% chromium no?

[@eduardoaugustosilvestre724]

looking for on internet many stainless steel have problems they have aluminum, non-stick,... it's hard to find a trustable one

[@ianstuart5660]

@eduardoaugustosilvestre724 true, I was looking at enameled cast iron or enameled aluminum! I know aluminum is bad but might be OK if covered by the enamel?

[@ianstuart5660]

@@xsw882 I'm not sure about the exact proportions. Shouldn't be hard to find that info, if need be!

[@lb9928]

This is the huge issue with 90% of products on the shelves... products make it to market that shouldn't. More so the ones with these claims attached to them. It shouldn't be so easy to release a product but then I don't know what the solution would be. If every product had to undergo rigorous tests against their claims by some regulator, imagine how long that would take. I think it'll always be an issue. Guess we'll have to stick to reactive measures such as going after the company when the claim is realised as a falsehood.

[@JacquelineStarzyk]

I just bought a new stainless steel set but then found on the care instructions it said do not use anything abrasive to clean it bc it will scratch the finish... Apparently they are coming with a plastic like finish on them now. Where can I find ones without a chemical finish? I just want old school stainless steel.

[@Skandalista_fotograf]

HI Paul. Thanks for promoting none toxic life style. What type of steel type/grade do you recommend for SS Pan????

[@AnneMB955]

Thx Paul for educating us. I’m in the market for a new pan right now.

[@mchammer32]

He provided 0 factual information aside from the one company is in class action lawsuit. Provided 0 evidence that non stick pans are harmful

[@mollynavarro4101]

Thank you for free education! Ima get rid of my 2 cooking pans wow. I had no idea.

[@privatelivingbeing]

STAINLESS STEEL IS ALSO TOXIC. CAST IRON IS BETTER. once you become comfortable with cast it is super easy to take off

[@Dave....]

I'm not going to lie, I've been cooking on this non stick cookset. That I've bought about over a year ago for like $65 on Amazon. I've been thinking about getting me a stainless steel set or at least the pan. But it's definitely much more pricier for sure.

[@user-oq4jx8mc6r]

It’s always “possibly“ could be”, “ might be”, “ some believe”. Thanks for your specificity. 😮

[@moodmix3647]

Or copper, how we traditionally did, and lined with tin!

[@GodfreyMann]

What about cooking on enamel e.g. Le Creuset? Or ceramic?

[@tomlauris]

Le Creuset is good but expensive, ceramic will lose its non stick properties soon.

[@GodfreyMann]

@@tomlauris Le Creuset is expensive but lasts a lifetime…I‘ve put mine through huge punishment over many years but they look brand new. Yeah ceramic is less durable and will need replacing more often.

[@carl8568]

​@@GodfreyMann It's the enamelled cast iron correct?

[@GodfreyMann]

@@carl8568 yes.

[@carl8568]

@@GodfreyMann Thanks 👍 I've found a Le Creuset skillet on special, still rather pricey but as you said, should last a long time. The colours they come in also make them nice to look at.

[@JesusIsGoodTruth]

Is stainless steel okay if the core is aluminum? I can’t find “pure” stainless steel.

[@tomlauris]

It's good, distributes the heat better. But cast iron/carbon steel is better for cooking meat

[@amazingautumn12]

The best one is ceramic

[@theresajg11]

I hope so, I saved up some money and bought a good one. I have been using it every night for the past month and I love it. Sometimes it’s so confusing even when you research and read up on it and even listen to different people sometimes I’m not sure what to do.

[@alexandramaric6040]

cast iron...when I discovered this problem 20 years ago, i threw out all my teflon and bought cast iron...

[@terrirollie8177]

Dammit, I just bought that first brand specifically because of the labeling

[@royjohnson465]

Yes cast iron and stainless steel are the best. But I have stainless steel cookware that “is” a laminated with copper and “not” laminated with aluminum on the bottom to dissipate heat. ~I do not own one, but I have seen it at the store. How about “ceramic” coated cookware?? ~There is also enamel coated cookware.

[@Lloue-kg3sr]

I like my carbon steel. They cook much like cast iron but are much lighter. Which is nice if you have arthritis. Just get those that are not already seasoned and season it yourself.

[@Avery71177]

Why not get the already seasoned ones?

[@KarenHayne-gn3oc]

@Lloue-kg3sr - What brand did you purchase. Thanks!

[@Lloue-kg3sr]

@@Avery71177 because they are sometimes coated with unhealthy oils or sealants. Better to do it yourself. I wash mine then put it in the oven on the highest temperature. Or put it in when I put the self cleaning cycle on. Clean out any residue rinse and dry well put a very light coating of tallow or lard on, just a few drops wipe it all over the entire pan. And then wipe it with a paper towel or another clean cloth, put back in the oven on around 400 or so for an hour. You may need to coat it a couple of times and heat it again. You don't want a big build up.

[@Lloue-kg3sr]

@@KarenHayne-gn3oc I think it was matfer. I do have another one I like that was mertin and stork. It did have a pre coating on it but I just burned it off in my oven on the self cleaning cycle. And redid itself.

[@KarenHayne-gn3oc]

@@Lloue-kg3sr - Thank you very much for responding.

[@Dbails-wu6gu]

Stainless steel is non stick if you get the temp up high enough. Water should bead up and roll across the pan. That’s how you know you’re good to go. Also, stay close by the stove when cooking something in that super hot pan because you’ll burn the mess out of your food if you’re not fully engaged in what you’re cooking

[@asarvis]

But what do I use for eggs? 😢

[@Dbails-wu6gu]

@@asarvis use stainless steel. For fried eggs it’s no problem. They’ll slide right around the pan. Scrambled eggs are always better over low heat, so you’ll have to adjust by using the Gordon Ramsey method (whisk on high heat for a few seconds, then take them off the heat while whisking. Repeat until the eggs are done to your liking).

[@asarvis]

@@Dbails-wu6gu I will try that, thank you!

[@AA-pd4pn]

Some doctors say that those elements do not bind with any cells and come straight out - this nutrition business is a minefield

[@Jorge-lw1gi]

What specific kind of stainless steel specifically? There are so many, it’s confusing

[@relentlesschaos7445]

Stainless Steel, Cast Iron, or Ceramic is the best cookware to use

[@JamesW225]

Be afraid ! Be very afraid.....of EVERYTHING!

[@brendaandrandyking4126]

Yes but there are stainless steel cookware that has a certain number grade that contains high amounts of nickle

[@IsaacBlencowe]

Id also add a brand called Neoflam are very good nontoxic cookware as well ✌️

[@ACDCRD]

What do you think about carbon steel and cast iron

[@ethanflatt7570]

It’s ok to use non stick. If the pan were scratched and you consumed some of the pfas (forever chemicals), it would pass right through your body because it doesn’t stick to anything. I remember listening to a doctor talk about it

[@evanfield4202]

are u joking lol

[@ethanflatt7570]

@@evanfield4202 No, since these forever chemicals are designed to not bind to anything, they go right through you. I’m sure the health risk is overblown. And also I disagree with like this guys whole channel. People need to eat vegetables

[@GodfreyMann]

@@ethanflatt7570no, people NEED to eat meat, but the addition vegetables can have some benefits. Eating grains and beans though are to be avoided.

[@ethanflatt7570]

@@GodfreyMann bro, you can eat meat, veggies, fruits, grains, beans. They’re all good for you

[@GodfreyMann]

@@ethanflatt7570 I eat fruits but not all fruits are good - some have too much fructose (grapes and tropical fruits). The issue with grains and beans are plant lectins which in many people cause leaky gut and autoimmune reactions e.g. wheat gluten. Worst of all are those beans whose lectins will kill you if not prepared properly (kidney beans) thus the dangers of lectins in beans and grains exist on a spectrum. Plus plants value heavy metals such as lead and mercury, which can be high in soya bean. Similarly with most vegetables are plant defence chemicals such as oxalates which not only cause stones, but can also damage organs and tissue causing pain, inflammation and organ deterioration e.g. in the thyroid gland. The above problems are not found in meats except in a tiny tiny minority who most people will never meet (pun unintended). This is why a carnivore diet (with fruit) is a good way of going back to a minimum baseline to detox and then slowly reintroduce some vegetables. I personally didn’t eat any fibre (vegetable) in 1.5 years and my health and poop was fantastic (regular no. 4s on Bristol poop chart).

[@denisev1409]

Is the aluminum core of every stainless steel pan harmful? Its extremely difficult if not impossible to find a truly stainless steel pan

[@jboomsticks]

All clad stainless steel is all we use. Love it

[@shaneprice2102]

My wife and I are looking to get new pans. Saw your video. What’s your thoughts on Ceramic nonstick?

[@Rast7]

I use cast iron pans without any protective layers using tallow as an oil!

[@MrsSadiq-nh7pc]

Thanks....I really need this

[@VWJCGGL]

Those chemicals should only exist at the production level, the cooking surface should be very safe.

[@mchammer32]

They are! Even if they are scratched they are safe

[@bohdy]

Based on what?

[@chibolo1187]

Great man! you won't die from cancer , but yes for high cholesterol

[@RRaucina]

Stainless is nice, but cast iron and steel are the best and non toxic. to cook successfully with SS, one must get the pan HOT. Buy LODGE! It is the best for the least.

[@reallegendsneverdie5259]

Thoughts on copper pans?

[@jukezys2392]

Thoughts on copper pans x2?

[@Extrasolar84]

... 3

[@chrissnoett3060]

Or high carbon steel pans and woks

[@miamiman196]

Living with this guy must be a real bummer.

[@daslous89]

Carbon Steel

[@hullbarrett]

What about ceramic coatings? Like Blue Diamond and Gothic Steel? Graniteware? Green Pan? ... etc., etc.?

[@bethpuch3254]

No matter what, those non-stick pans always degrade and chip.

[@James-cs2wi]

Teflon is made from fluoride

[@ShikokuFoodForest]

Which is better and healthier - stainless steel OR cast iron???

[@tomlauris]

Meat tends to stick to stainless, better go for cast iron or better carbon steel

[@Magneticlaw]

Cast iron here, a stainless steel coffee percolator, a steel pan for soups, or boiling water....simple.

[@glendaramirez8329]

What's your take about cast iron pans?

[@natgazer]

Porcelain pan is the best actually, no plastic, no metal, no chemicals

[@mchammer32]

Porcelain is made koalinite. A mineral. Everything is chemicals buddy

[@natgazer]

Sorry, of course everything is chemicals. I was referring to toxic components medium/long term

[@mchammer32]

@@natgazer why would any company put toxic chemicals on a pan? Food cooking and delivery products need to be safe for consumption. That includes tephlon pans, why would there be so many out there if they are unsafe?

[@natgazer]

@@mchammer32 I'm sorry, it's too much to explain. I can't help you. Do your research. You can start by typing in google "Why every big company puts money above EVERYTHING else"

[@DriftaholiC]

cast iron or carbon steel also!

[@CoolinWithSosa]

Grandma in Heaven is saying Cast Iron bby...Ok Gandma❤

[@cinnamonparsley6384]

Paul keeping a good pan in his travel bag!

[@chefcook6076]

I hope you're allowed you may allow this post to stay on because it's the first time I have said this publicly and hope that it helps people the word Draconian comes to mind to help you get out of one hole and they put one leg into another

[@lilbean899]

What are your thoughts on wrought iron?

[@nicolemichael5441]

How about air-friers? Any with stainless steel drawers? I use mine everyday but it has some sort of non-stick lining.

[@saxonsteve]

Glassware or Ceramic cooking only. Stay Safe Everyone!

[@MinaEl-wi8cj]

What about pure ceramic and glass cookware?

[@tspidey007]

Aren’t carbon steel pans safe as well?

[@OCMOOMOMO]

Carbon steel is another good option

[@Mick-HHH]

Love my Carbon steel wok

[@psython2160]

Season your steel and iron pans with beeswax to make them nonstick. You're welcome.

[@laughinggirl1012]

What about iron skillets?

[@Alex.McManus]

Stainless leaches metals into food. Use titanium.

[@chezchezchezchez]

Stop the lies. Stainless stainless safe. There’s 1 million videos on it.

[@dianneagain3830]

We've known for decades that birds who should live for 60+ years die in like 20 if their people have non stick cook ware.

[@davidb9670]

What about the high concentration of PFAS forever chemicals in beef liver?

[@SkaziziP]

Just use carbon steel, it’s nonstick

[@goldengirls0125]

Stainless steel has nickel which is extremely toxic to me . Had the biocomp metal allergy test and it was on my most toxic list .

[@nancyhelm617]

Somebody's got to see him again

[@Msaltares91]

Also carbon steel is good too

[@robertspies789]

Professional chefs use stainless steel cookware

[@81Garret]

Carbon steel, cast iron not mentioned at all sadly