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

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.

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.

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

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.

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.

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.

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

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.

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!

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.

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😢

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

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.

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

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

What about silicone?

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

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.

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

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.