Are Glazed Ceramic Pans Safe?

That’s insane. Would you heat blood in a frying pan before administering it to a patient? Boil it in water? Of course you’ll kill someone if you heat blood in a fricking microwave. That is common sense.

Just read the Wikipedia article on microwaving and educate yourself. https://en.wikipedia.org/wiki/Microwave_oven

Microwaving is probably the method that affects food the least. It’s pretty much just heating the water molecules within food. Avoid heating food in plastic containers.

girl use some goodwins green amonia it cleans sweat stains and carpet use it buy combinning with hot water for cleaning carpets , and cold water for stains happy cleaning oh use one half cup in your steemer have fun an thanks for all your good advice get back to me if you need any more advice.

Longevity isn’t an indicator because we do treat illnesses much better these days, but still, despite billions of dollars spent in research, we still don’t know what is healthy and what isn’t. Maybe Teflon is unhealthy, but not in the minute quantities we receive. Or maybe it is causing all forms of maladies. Or maybe it inhibits some cancers, and it’s a net benefit. Following medical research will drive a person mad. I realize some people like to “live green” because it makes them feel good or feel in control of their health, but in the end, we just don’t know the benefits.

People with Alzheimer’s live into their 80’s and 90’s. My mom was a physically healthy active person when she was diagnosed. It takes your mind first, then you eventually die from in activity by not being able to do the most basic tasks.

I am a nurse. I just bought a large cast-iron skillet, because it doesn’t contain the chemicals found in non-stick coatings. Also, I have always been under the assumption that the minuscule amount of iron absorbed by the body was actually beneficial. Am I wrong about all this?

Maria,see my reply from april 2016 on the subject so i donr repeat too much. Cast iron is a porous metal and cast simply means it is not forged (stamped) like stainless steel. Instead its made from molten iron poured into a mold. When cooled it retains the shape of the mold or casting. Hence cast iron. It is porous due to the process that makes it as well as its natural chemistry.

So,yes, iron can leach into food if you do not season your pan or griddle. You can easily season the pan by rubbing olive oil or lard all over the surface and then place it in your outdoor gas grill or indoors in an oven at 450 degrees for at least 30 minutes. YESSS THERE WILL BE SMOKE which is why outdoors is better if you can.
Once seasoned, the pan will be jet black and the cooking surface sealed with a polymerized layer which is your nonstick surface. This is not like the Teflon pan performance but reduces sticking with minimal addition of oil or butter.

Because cast iron heats so easy you dont need high heat unless searing aka browning meats. Low heat reduces sticking and potential to leach iron into the food. The lesson is that NON ACIDIC foods like pancakes,eggs, sausages, meatballs and the likes will leach little if any iron. The reverse is true for acidic foods especially tomatoes, citrus fruits, hot peppers, vinegar,wine based sauces. Acid dissolves your seasoning layer and into the iron pores more easily. This will also give your food an iron like taste…think blood when you bite your tongue or lip. Yummmm.

Now for the medical aspect. Others posted that iron is a pro oxidant. Inaccurate description but i get what they mean. Iron when exposed to air (which has oxygen), has a chemical reaction we call oxidation …aka. RUST ,or iron oxide.
Washing your pan with soap will strip the seasoning off, exposing the iron to air and rust will appear, and also soap absorbed in the pores will give soapy taste to food.
So to be correct oxygen is the pro oxidant,iron is the victim.
This process also occurs in the body due to oxygen’s effect on cells. Hemoglobin which is what carries oxygen to our body’s cells for energy production, is a form of iron. Our body needs iron to make new red blood cells. Too much iron causes a build up, and the cells formed are less efficient and the iron leftover can oxidize. This over simplified process creates the disorder called hemochromatosis.

The good news is proper care with seasoning and cleaning will greatly reduce iron absorption to non significant levels.
The little bit of oil to prevent sticking will add insignificant calories and if using oluve oil will be more healthy than vegetable or canola oils. Google the negative effects of these oils.

I threw out my old TFal and will not trust any man made surface bonded with chemicals. Think about it,how else do you get rock (ceramic) to stick to metal?? Glue of some kind and high heat to bond it. Yeah that sounds safe.

I only use cadt iron and high quality stainless steel pans..no sollar store or Walmart specials. I trust All Clad,and Emerilware (made by All Clad.) Irs sturdy,multilayered, and the embedded aluminum core distributes heat evenly and lower temps are a benefit. They also wont warp at high temps or leach into your food when cooking with acids like wine or vinegar.

Hope this helps everyone,
Gerry

I was told by a health professional that you will not absorb the iron from a cast iron skillet unless you cook eggs in them because iron needs the sulfur eggs have to make the iron work. Other than that you won’t get any iron benefit. Going on what I was told by a nutritionist.