/ck/ - Food & Cooking

>>11200828
>people have been using cast iron for centuries
>hurrrr it's prolly bayd fur u

>mfw the cast iron meme kills all of /ck/

>>11200835
doing something for a long time doesn't necessarily means it's good or even just okay.

>>11200828
>thehealthyhomeeconomist.com

>>11200843
reading something on the internet doesn't necessarily mean it's true or even just trustworthy.

>>11200835
people have been drinking for centuries even though any amount of alcohol increases the chance of mouth cancer

>>11200837
>i didnt want to die in the first place

>>11200828
>mom science blogs

>another type of nontoxic cookware such as ... titanium
How is that any better? Wouldn't the food just absorb the titanium and deposit it in our bodies the same way cast iron supposedly does?

>>11200828
No shit
>Use cast iron pan
>Never wash it cuz m-muh flavor!
>But it cooks more evenly guys
>Is surprised when his unwashed pan gives people food poisoning

>>11200920
The iron comes from the pan not the shit cakes on you shitposting faggot

>>11200920
The iron comes from the pan not the shit caked on, you shitposting faggot

>>11200828
This is why I only eat plant iron which is automatically down-regulated :-)

TREAT AILMENTS NATURALLY

>>11200828
Fucking idiots.

Even cooking acidic foods in cast iron only picks up an extra one or two mg of iron, and from a form of iron that's questionable whether you can absorb it or not. Unless you're applesauce in it all day and eating several pots of apple sauce, you're good to go.

How many deaths are attributed to excessive iron intake in the world?

>>11201419
about tree fiddy

>>11201379
>Fucking idiots.
I tend to agree. Very little of the food will ever touch the actual iron as there is bound to be a super thin layer of seasoning/polymerized oil between the food and the pan. Maybe the authors of that study simmered a Bolognese in a brand new pan for half a day.

WARNING op is a massive fucking faggot

>>11200871
titanium is much more corrosion resistant than iron

it also is shit for anything other than cooking water because of hotspots

>>11200828
>thehealthyhomeeconomist

just don't eat red meat.

>>11200828
Cure is to give blood.

>>11200828
>Dumb mommyblogger articles

Stupid bitch uses clay pots, which are giant blocks of alluminum and also contain iron and a whole bunch of other shit. I bet her kids are all autistic retards with peanut allergies.

>>11201419
https://www.merckmanuals.com/professional/injuries-poisoning/poisoning/iron-poisoning

>>11200828
>so use more teflon!

>>11200920
>never wash it
High heat kills all bacteria that can give people food poisoning or did you not learn that?

>>11200828
How is this relevant to anyone other than a small minority of people with an unfortunate genetic condition?
https://en.wikipedia.org/wiki/Iron_overload

>>11202336
I'm not that dude, but you'd be an idiot not to wash your CI pan. A properly seasoned pan can withstand being washed with no problem. An unwashed pan is not dangerous, but it can easily get rancid tastes into your food. Fucking wash your dirty-ass rancid pan.

>>11202343
any mention of cast iron is relevant for trolling purposes.

>>11202336
>High heat kills all bacteria that can give people food poisoning
>all bacteria that can give people food poisoning
>all bacteria


>What is botulism?

>>11202353
>>What is botulism?
A disease caused by the growth of an anerobic bacteria. It's not relevant in this case unless you are storing your pan in a vacuum chamber or somewhere else that doesn't have any oxygen present. Furthermore, the spores of the bacterium which cause botulism are killed at around 120C, which is much much lower than typical pan-cooking temperatures.

Have any other questions?

fucking fake shit fuck off shill fucker

>>11202345
the only thing that will go rancid if not heated regularly is the oil, and you have to wait like a week for that to happen
oil with bits of carbon in it that's been used 50+ times makes the best meat

>>11202395
>the only thing that will go rancid if not heated regularly is the oil,
Yes, that's what I said.

>>oil with bits of carbon in it that's been used 50+ times makes the best meat
no, it tastes rancid and disgusting. Clean your fucking pan.

>>11202353
Botulism bacteria is killed @ 240F wich is why pressure canning is used because water can't heat at normal pressure past 212F. A cast iron skillet heated on a medium temp burner will far exceed 240F.

>>11202215
>clay is aluminum
wut

>>11202476
There is a great deal of aluminum in clay. Not as a "metal", but in the dirt itself.

Ever used a grinding stone? That's aluminum oxide.

>>11202345
I never wash my cast iron pan.
I just wipe it clean when is hot with blue shop towels and that's it.
If I get some food that occasionally sticks to it I use 1-1/2" wide patty knife to scrape it off and wipe it with blue shop towels and bit of oil and no need for water and soap clean up.
Main thing is to preheat your CI pan before you place food in it that way it less chance for food to stick, and of course it matters
what kind of foods you are cooking-frying in it, some will stick more than others, so I just do them in high quality stainless steel pan or in my enameled CI pan.

Btw, Long blade in putty knife was bit too long for my liking so I cut if off to 2-1/2" length,
but if you buy not too soft metal blade in putty knife full length will work just fine as well.

>>11202554
Why are you bragging about doing things wrong?

enjoy your rancid off-tastes caused by not washing your pan.

>>11202443
Though spores of C. botulinum are heat-resistant, the toxin produced by bacteria growing out of the spores under anaerobic conditions is destroyed by boiling (for example, at internal temperature greater than 85 °C for 5 minutes or longer). Therefore, ready-to-eat foods in low oxygen-packaging are more frequently involved in cases of foodborne botulism.

>>11202476
Aluminum is the most abundant metal in the Earths crust...

The main reason not to use cast iron is because it's annoying as fuck to clean. Not because of the amount of work involved but because it's so heavy to handle compared to teflon.

oh fuck off

>>11202583
I'm doing that for last 7 or 8 years and never had rancid off-testes,
I don't put lots of oil for the last wipe, just barely to cover the surface and I also keep my CI pan on top of the stove most of the time uncovered
tho sometimes I cover with glass lid that fits perfectly on it.
The CI pan I'm using most of the time is "hight walls" 3" deep and 10" across.
Yes if you leave lot's of oil in the CI pan you will get rancid reaction, but there is no need to put lot's of oil for storage.

Here I took picture of it..not the best resolution but it will do.

>>11202353
>>11202443
>>11202596
Can you get it from storing your sriracha in the fridge? Since it contains garlic.

And with the glass lid

my great grandmother is still alive and she only uses cast iron, checkmate racists.

>>11202688
>I'm doing that for last 7 or 8 years and never had rancid off-testes,
I think your testes are probably pretty rancid. Do you not bathe yourself given that you don't wash your pans?

As for rancid tastes, I'm sure they're there, you're just used to it.

>>I don't put lots of oil for the last wipe
A little oil is still enough to go rancid. But more importantly: why are you wiping your pan with oil at all? Once it is seasoned properly it doesn't need to be oiled.

>>but there is no need to put lot's of oil for storage.
that's right. Zero oil is required for storage.

>>11202691
>Can you get it from storing your sriracha in the fridge?
Sriracha is acidic, that keeps you safe.

>>since it contains garlic
There's nothing unique or special about garlic as far as botulism risk goes. People putting garlic in oil is an EXAMPLE of a botulism risk. It doesn't mean there anything unique or special about garlic in that regard.

>>11202677
>The main reason not to use cast iron is because it's annoying as fuck to clean.
No true at all, see this post
>>11202554
and this
>>11202688

Yes they are heavy so that is legit point if that is an issue for you or others.
Especially the one I'm using is bit heavy buy no prob for me.
If you clean the way I described using blue shop towels cleaning is a breeze, no need to put into the sink,
just place it on top of the sink edge with blue towel under it so not to scratch the sink edge and just wipe it away
when is still hot/warm, if you do it later just warm it up a bit. That simple.
No need to use soaps, hot water, rinsing,drying it out. Very easy to clean if you do it the way I described it.
The reason I prefer blue shop towels to white paper towels because white paper towels are so soft and not as easy to use as the blue are.
But both will do good job.

>>11202737
>Very easy to clean if you do it the way I described it.
Your method is more complicated that just rinsing it under the sink like any other pan.

Why do you even need a scraper? If your pan is properly seasoned and you didn't fuck up and burn your food to it all you need to do is give it a rinse. No scraper needed.

>>11202700
I'm not even going to address your paranoid statements.
you do it the way you like it, many people are doing the way I'm doing and nobody gets sick from it.
Pro chefs are doing that way as well, so they are stupid and you are smart .

Btw, there is no need to have thick "seasoning" oil film on you CI pan if you clean it the way I describe it.
You season your CI originally and if wears off no need to do it again, just don't wash it with soaps and water,
clean it with oil when the pan is hot/warm. That simple.
You are unnecessary complicating things.

>>11202764
There is always chance for some food pieces to stick to it, don't be silly now.

>>11202782
>There is always chance for some food pieces to stick to it, don't be silly now.
Sure. I can see needing it every once in a while. But you are describing it as standard practice.

>>11202775
>Btw, there is no need to have thick "seasoning" oil film on you CI pan if you clean it the way I describe it.

Except for the fact that a properly seasoned pan is LESS work to maintain than your silly method, and it doesn't get rancid either. You, for some reason, are doing MORE work for a WORSE product.

>>You are unnecessary complicating things.
You have that backwards. You're the one doing additional, unnecessary, and counterproductive steps.

Educate yourself.

>>11202791
>. But you are describing it as standard practice.
No I didn't.
Read it again please.
>>11202554
>If I get some food that occasionally sticks to it

>>11202797
It works perfect for me and for millions of other people all over the World.
Everybody knows that the seasoning eventually wears off from CI pans.

If you like doing things anal way go ahead and do it. I'm done with you and your paranoia.

No need to respond.
Save your steam.

>>11202808
It apparently happens to you often enough that you bothered to post a picture of your pan scraper.

>>11202829
I just realized that the bottom of my CI pan is more intelligent then you are.

>>11202775
>You season your CI originally and if wears off no need to do it again

If your seasoning wears off then you did it wrong and need to strip the entire pan.
Properly done the oil should harden into a polymer.

>>11202839
>>11202837

>>11200843
>what is the Lindy effect

>>11202841
huh?

>>11202839
>Properly done the oil should harden into a polymer.
Properly done is not really with oil but with lard, genius.
If you are going to correct and educate others do it properly.

>>11202825
Lead piping worked for the Romans until they all died off

>>11202882
>Properly done is not really with oil but with lard, genius.
Any food-safe oil or fat will polymerize. Doesn't matter if is lard, vegetable oil, tallow, duck fat, bacon drippings, olive oil, whatever.

Didn't I already tell you to educate yourself several posts ago?

>>11202825
>t works perfect for me and for millions of other people all over the World.
It's not "perfect". you're doing silly extra work every time you use your pan. Your pan is also rancid and nasty. What's "perfect" about that?

>>11202882
A drying oil will have a much higher smoke point than the lard your grandma used and will polymerize better without burning.

>>11202892
>>11202896
>>11202900

>>11202909
Smoke point for the oils used for seasoning are irrelevant. Once it's polymerized it no longer has a smoke point.

Smoke points only matter for liquid oils used when you're cooking.

>>11202909
>>11202931
>Smoke point for the oils used for seasoning are irrelevant. Once it's polymerized it no longer has a smoke point
Do you get that dummy lol.

>>11202931
The oil is liquid when you apply it and if it smokes off before it polymerizes then your pan is not seasoned

>>11202945
The act of it smoking IS the act of it polymerizing. They are one and the same reaction.

>>11202945
>>11202953
>The act of it smoking IS the act of it polymerizing. They are one and the same reaction.
Do you get that dummy lol.

>leaving old oil and butter in your pan
>hurr durr it's "seasoning"
No it isn't. It's disgusting.
Use spices if you want to season whatever you put in your pan and then fucking clean it when it's finished cooking.

>>11203006
It is definitely seasoning. All the best burger joints take advantage of it.
https://www.youtube.com/watch?v=URM04TnbIr4

If you clean your CI pan you're losing flavor.

>>11203063
>put meat in teflon pan
>put spices on it
Oh wow, looks like I don't need old rotten butter left in the pan for several years just to "season" my meat.

>>11203081
>teflon
Why are you in this thread? Isn't it almost time to get in your Nissan and take your kids from school to their bellydancing classes?

>>11203106
I'm not a poorfag who can't afford to buy a new teflon pan when it needs replacing. Enjoy your stinky slab of iron fucking third worlder.

>>11203081
>>He actually took the bait

"seasoning" an iron pan has nothing to with flavor you numbskull. It's a hard, flavorless, coating that stops the pan from rusting and the food from sticking. It has nothing to do with some dumb fuck being unable to wash his pan.

there's nothing wrong with teflon pans, they're just different tools for different jobs.

>>11203176
>they're just different tools for different jobs.
Say one thing that cast iron can do so much better that it actually warrants getting one. You can't.

>>11203129
>I'm not a poorfag
> teflon pan

mmmm

>>11203186
anything involving searing meat
blackening (the real deal, not just panfrying with meme spices)
Anything roasted or baked in the oven
deep-frying (though I would argue that a proper deep fryer with a thermostat is better still)

Cast iron is cheap and the care is easy. It doesn't take much to "warrant" getting one.

>>11203129
Enjoy your poorly seared meats

>>11203192
Cast iron is dirt cheap.

>>11203193
>>11203214
I only boil soups/pasta/rice, stirfry vegetables, fry chicken, and fry minced beef in my cookware. I have no need for anything but teflon.

>>11203216
carry on, then cooklet.
your diet sounds incredibly boring.

>>11203193
what does searing and blackening involve?
t. ESLfag

>>11203232
blackening is when you let your black friend use your cheap iron pan to fry chicken so he doesn't ruin your good stainless steel

>>11203232
>searing
Get your pan very hot then put the meat it. The idea is to get a brown surface on the meat. Browning the meat causes the "Maillard" chemical reaction which creates savory flavors.

>>Blackening
This is a cooking method invented by Paul Prudhomme, a famous Cajun chef. He originally did it with Redfish, but it can be done with most kinds of fish, or even chicken. The fish is seasoned with herbs and spices and then brushed with melted butter. The cooking method is the special part. It requires either a cast iron skillet because nonstick or multi-layered skillets cannot survive the heat. The pan is heated up so hot that it is actually red hot. The fish is placed inside. Because of the extremely high heat the butter is actually vaporized and the fish doesn't actually touch the skillet. It floats across the surface on a layer of vapor. (this is called the Leidenfrost effect, google it). The result is a fish fillet that is not greasy or burnt in the slighest, but has a nice crust on the exterior while the interior is tender.

Pic related. Blackened catfish being cooked on a 16" iron skillet over a 200,000 BTU gas burner. Takes 45 seconds per side. Needless to say this must be done outdoors or in a professional kitchen because it makes a lot of smoke.

>"Studies show"
>Doesn't post any studies
>"You can overdose"
>Doesn't show the required dose or that cast iron gets you there

>>11203292
This time with flash.

Anyway, that is the real way to do blackening. However a lot of people just buy a "blackening seasoning" herb blend and pan-fry the fish in oil instead. The results are not the same, but that is a lot easier for home cooks.

>>11203263
lol

>>11203292
>Get your pan very hot then put the meat it.
isn't that the same as wok? or any kind of frying really since you're always supposed to use the highest level of heat until the oil or butter gets hot and then lower it when you put in the meat?
>>11203292
>blackening
that sounds pretty cool

>>11202476
>What is aluminium oxide?

>>11203319
>isn't that the same as wok?
A wok is a tool, not a cooking method.

>>or any kind of frying really since you're always supposed to use the highest level of heat until the oil or butter gets hot and then lower it when you put in the meat?
It's close. Normally you would keep the heat as high as possible (assuming the food isn't actually burning, of course) until the food turns brown. It is certainly what you would do if you were cooking a steak, hamburger, pork chop, chicken breast, etc. Very high heat for a few minutes until the food is brown. Then (if you need to) lower the heat and cook the food through.

But it's not the same as all kinds of pan cooking.

>>11203263
Lol, OK that is funny.

Stop wasting water by unnecessary frequent washing of your pot and pants.
Use different method and save the Planet faggots.

>>11200828
If you're worried about iron overload, just go and donate some blood. Too much iron WILL fuck you up (due to Fe2+ ions), but it takes time to accumulate enough. I have haemochromatosis (genetic disorder which draws too much iron out of the food) and most patients go unnoticed until their joints are fucked between age 40-60 if untreated.

I wouldn't be surprised if excess iron is one of the causes (aside from saturated fats) why red meats are so unhealthy compared to white meats.

>>11203660
>If you're worried about iron overload, just go and donate some blood
No fucking way.
I don't want them to use my precious blood to save life of some degenerate fagg or a nigger or muslim.
My blood stays with me.

>>11203660
>why red meats are so unhealthy compared to white meats.
Lions eat only red meats and they are doing just fine.
White meats, you mean like eating white people, like cannibalism.
No thanks, I stick to red meats.

be anemic
???
Proft

>>11200843
yeah, like you guzzling down cocks

>>11204413
how that relates to /ck/ and cast iron pans

>>11202476
>being this ignorant of the world around you
how embarrassing

>>11200835
>humans have eaten meat, vegetables, and fruit together in harmony for millions of years
>now meat is somehow unhealthy for you

>>11204679
>for millions of years
really?
how many millions

So now I'm scared using my cast iron pans, and I have nice collection of them of various sizes.
I have 3 cast iron pots but they are enameled inside so I'm safe with them.

What oil should I use?
Why do people's suggestions always run contrary to the actual smoke point of the oil?
http://www.cookingforengineers.com/article/50/Smoke-Points-of-Various-Fats

>>11204946
Are you talking about cooking with or polymerizing the pan? Either way, bacon fat.

>>11204962
polymerization

>>11204872
enamel is full of aluminum which gives you alzheimers

>>11204962
>Either way, bacon fat.
What if he is Jewish or muslimo or just doesn't like pigs.

>>11204946
If you want a really pretty pan use rapeseed oil but you'll have to do it a fuckton of times. If you're just looking to use it right away use peanut oil or crisco, cooking tons of fatty things regularly on higher heat will help.

>>11204973
That aluminum is baked at super high temp and is not active any more.
Stop spreading panic.

>>11204980
does it make a difference if I actually want to season a carbon steel frying pan and not a cast iron pan?
It's a de Buyer mineral B with the enamel handle (whoops) so I can't put it in the oven.

>>11205002
>enamel handle
epoxy handle*

>>11200828
>hey guys look at this 30 year old study and this study of third worlders
>it totally translates into modern world products!

>>11200828
Fuckin morons, you know how unappetizing the food would be? I once wrecked a tomato sauce I was simmer in a new cast iron pan I bought, couldn't even eat it and threw it out, turned a dark color and didn't taste right. Fuckin retarded.

>>11205065
>I once did something incredibly retarded that no one recommends, and in fact most people advise against, and I suffered for it

>>11205002
They both season the exact same way. You can do your ceramic handle one over a gas flame.

>>11205065
>I once wrecked a tomato sauce I was simmer in a new cast iron pan I bought
Tomatoes are acidic and one of few foods that don't work well or not at all with cast iron pans, but many other foods work very well.
Just google what foods are OK to cook in cast iron pan.
Or, what foods are Not OK to cook in cast iron pan.
you should get the same answers...

>>11202825
>the seasoning eventually wears off from CI pans.
Nah. If you're using it right, the seasoning improves over time. The only reason it would wear off is if you're fucking it up somehow, which I'm sure you probably are.

>>11202844
>doesn't realize it applies to objects and now people

>>11205101
I meant the very first virgin layer film of seasoning oil or fat, but yes with time builds up in a way, but not in a way let's say layers of clear varnish on a piece of furniture do.
I guess also depends on what kinds of foods you are cooking in it.

>>11205132
>also depends on what kinds of foods you are cooking in it
Yeah I recently tried to caramelize a full kilo of inions in my carbon steel pan with a pretty decent seasoning. That seasoning was all stripped afterwards because all the water from the onions was cooked out and the onions basically boiled in their own juice for ten minutes until it was gone and they started browning.

>>11205304
As per my bad picture >>11202554 and >>11202688
the original nice seasoning I did few years ago is kind off gone now I guess,
but I noticed that by doing cleaning without soap and water just with the blue towel I don't really need to season it again, somehow it works good like that,
even with onions, potatoes or tomatoes I don't have to worry now that my seasoning will be stripped, it's gone anyways but the food doesn't stick to the pan.
It's bit strange because I should have problems cooking those foods but it works.
Maybe because I almost exclusively use avocado oil, maybe that helps.
But maybe longer contact of onions in it like you did would mess them up in my pan as well.

I just tried to fry eggs in my enamel covered cast iron pan and they stick very badly to it,
but I have good quality Lifetime Custom Designed T304 Stainless Steel pan 8.5", and it works great for frying eggs,
I'm trying to reduce my use of cast iron pans, but I'm not too paranoid or scared about the info in the article.

Excess anything is a health hazard, so what?

>>11205610
this

>>11200920

I haven’t washed my cast iron frying pan in 10+ years, I simply wipe it off with a paper towel.

>>11205687
Yup....same here >>11202554 >>11202688

>>11205102
>not realizing the nature of the heuristic is about time testing and conditional probability making it generalizable to behavioral science and cultural practices
>being this much of a brainlet

>>11206193
Better talk about your pans and posts.
Are they cast iron, high quality stainless steel or cheap aluminum?

>>11201419
>How many deaths are attributed to excessive iron intake in the world?
Heart disease kills a lot of people.

The risk of iron intake is highest for men. Women menstruate and regularly lose blood, make more blood. It's a cycle. The recommendation for men, to prevent iron buildup, is to donate blood to blood banks regularly or else reduce it in the diet through less red meat and avoiding iron cookware contact with acidic foods.
https://www.webmd.com/heart-disease/news/20001025/too-much-iron-may-lead-to-heart-attack#1

>>11203292
>>>Blackening
>This is a cooking method invented by Paul Prudhomme, a famous Cajun chef. He originally did it with Redfish, but it can be done with most kinds of fish, or even chicken. The fish is seasoned with herbs and spices and then brushed with melted butter. The cooking method is the special part. It requires either a cast iron skillet because nonstick or multi-layered skillets cannot survive the heat. The pan is heated up so hot that it is actually red hot. The fish is placed inside. Because of the extremely high heat the butter is actually vaporized and the fish doesn't actually touch the skillet. It floats across the surface on a layer of vapor. (this is called the Leidenfrost effect, google it). The result is a fish fillet that is not greasy or burnt in the slighest, but has a nice crust on the exterior while the interior is tender.
>Pic related. Blackened catfish being cooked on a 16" iron skillet over a 200,000 BTU gas burner. Takes 45 seconds per side. Needless to say this must be done outdoors or in a professional kitchen because it makes a lot of smoke.
the herbs smoke, ie blacken. Blackened food is never cooked the way Prudhomme did it. It's simply charred thyme, paprika and garlic flavor from the dry rub "seasoning" put on it.

>>11206918
Thanks for the link anon.
>https://www.webmd.com/heart-disease/news/20001025/too-much-iron-may-lead-to-heart-attack#1
Interesting quotes:
To test his claims further, Matsuoka studied the effects of reducing iron levels. He gave healthy smokers a chemical used to remove heavy metals from the blood.
Smoking, as well as high blood pressure and age, can increase free-radical damage.
The smokers experienced about a 30% drop in blood iron following the treatment, and their blood vessels began working normally.

For Matsuoka, the main message is to control your consumption of iron, particularly from red meat, and that should have some protective effect.
Taking iron in the short term is not the major issue, but over the long haul, the nutrient can chip away at the body's ability to circulate life-giving blood.

>He gave healthy smokers a chemical used to remove heavy metals from the blood.
Wonder what that chemical he used. Could be Chelation therapy.
https://en.wikipedia.org/wiki/Chelation_therapy

This article talks about removing led but will also work for iron I guess.
The Two Best Herbs for Lead Poisoning.
https://www.theepochtimes.com/the-two-best-herbs-for-lead-poisoning_1957074.html

Heavy Metals Stored Within Your Body: Yes, You Probably Have Them + What You Can Do.
https://www.mindbodygreen.com/0-7825/heavy-metals-stored-within-your-body-yes-you-probably-have-them-what-you-can-do.html

>>11206918
Thanks for the link anon.
>https://www.webmd.com/heart-disease/news/20001025/too-much-iron-may-lead-to-heart-attack#1
Interesting quotes:
To test his claims further, Matsuoka studied the effects of reducing iron levels. He gave healthy smokers a chemical used to remove heavy metals from the blood.
Smoking, as well as high blood pressure and age, can increase free-radical damage.
The smokers experienced about a 30% drop in blood iron following the treatment, and their blood vessels began working normally.

For Matsuoka, the main message is to control your consumption of iron, particularly from red meat, and that should have some protective effect.
Taking iron in the short term is not the major issue, but over the long haul, the nutrient can chip away at the body's ability to circulate life-giving blood.

>He gave healthy smokers a chemical used to remove heavy metals from the blood.
Wonder what that chemical was that he used. Could be Chelation therapy.
https://en.wikipedia.org/wiki/Chelation_therapy

This article talks about removing led but will also work for iron I guess.
The Two Best Herbs for Lead Poisoning.
https://www.theepochtimes.com/the-two-best-herbs-for-lead-poisoning_1957074.html

Heavy Metals Stored Within Your Body: Yes, You Probably Have Them + What You Can Do.
https://www.mindbodygreen.com/0-7825/heavy-metals-stored-within-your-body-yes-you-probably-have-them-what-you-can-do.html

>>11206996
It was just the first article I googled, which incidentally had that forced iron intake observation. It amazed me too that it was a rapid constriction of arteries with and without it through chelation. It was interesting to me that he drew the smoking+inhaled metals link as well, since there are studies about 2nd hand smoke exposure increasing stroke risk immediately, only tapering off about 24, 36, then 48 hours later back to whatever risk you had previously.
There are numerous, not inconsequential or dismissable, clinical studies now that discuss the link between blood iron levels and risk of arteriosclerosis... I'm female and until menopause I'd not worry, but to me, if I were male instead, it's enough information out there that as a male, I'd have a ceramic coated cast iron such as le crueset, or else very infrequent use, like the grate of a outdoor grill, only. If I donated blood to save lives on a regular monthly schedule, I'd throw all caution to the wind of course. The main issue with cast iron skillets is that not all people use them infrequently for specific dishes, like that once a week fry night, or skillet cornbread. It's like the daily cooking experience for them, making that one pan multipurpose, since frequent use keeps the pan nice and slick. I pretty much have a pan for everything, since I have good kitchen storage for all my collections of gadgets and perfect this or that. I'm long out of college budget times.

Since this thread is about pans being a health hazard, I'd actually guess peeling nonstick is the bigger health issue among poverty uses. The nicer nonsticks are pretty big money since they are the evenest heating thicker pans, less chance of scorching and hot spots, therefore, the longer the coating stays intact. It's the glue that bonds the teflon layer to the metal that is the toxin.

>>11203263
>Not befriending old black people who know how to fry chicken in cast iron
Sad desu

>>11207056
>I'd have a ceramic coated cast iron such as le crueset,
I'm too switching from almost daily use of my CI pan >>11202688 to my ceramic coating CI pan and SSteel >>11205482

My cooking pots that I to use most (because they hold heat for a very long time) are CI but they are ceramic coated on the inside and outside.
And I'm going to include more garlic and cilantro in my diet.

4 years ago I bought quite expensive GREEN-PAN Made in BELGIUM
https://www.greenpan.com/why-greenpan
I mostly used to fry pancakes made from quinoa flour, (I was milling quinoa seeds in my coffee grinder),
but I gave up using GREEN-PAN for smaller CI pan because quinoa pancakes are quite "britlle" and were bit hard to flip over in that 9.5" skillet.

Tho I was not that impressed with it's non-stick claims. It was OK but nothing spectacular for the price.The more I used the more food was sticking to it
Some reviews confirm that as well.
Might go back to it and use for other foods since I gave up on frying quinoa pancakes and just eat cooked quinoa now.
But is nice heavy solid build pan.

>>11207056
>I'd have a ceramic coated cast iron such as le crueset,
I'm too switching from almost daily use of my CI pan >>11202688 (You) to my ceramic coating CI pan and SSteel >>11205482 (You)

My cooking pots that I use most (because they hold heat for a very long time) are CI but they are ceramic coated on the inside and outside.
And I'm going to include more garlic and cilantro in my diet.

4 years ago I bought quite expensive GREEN-PAN Made in BELGIUM
https://www.greenpan.com/why-greenpan
I mostly used to fry pancakes made from quinoa flour, (I was milling quinoa seeds in my coffee grinder),
but I gave up using GREEN-PAN for smaller CI pan because quinoa pancakes are quite "britlle" and were bit hard to flip over in that 9.5" skillet.

Tho I was not that impressed with it's non-stick claims. It was OK but nothing spectacular for the price.The more I used the more food was sticking to it
Some reviews confirm that as well.
Might go back to it and use them for other foods since I gave up on frying quinoa pancakes and just eat cooked quinoa now.
But is nice heavy solid build pan.

>>11207056
>I'd have a ceramic coated cast iron such as le crueset,
I'm too switching from almost daily use of my CI pan >>11202688 to my ceramic coating CI pan and SSteel >>11205482

My cooking pots that I use most (because they hold heat for a very long time) are CI but they are ceramic coated on the inside and outside.
And I'm going to include more garlic and cilantro in my diet.

4 years ago I bought quite expensive GREEN-PAN Made in BELGIUM
https://www.greenpan.com/why-greenpan
I mostly used to fry pancakes made from quinoa flour, (I was milling quinoa seeds in my coffee grinder),
but I gave up using GREEN-PAN for smaller CI pan because quinoa pancakes are quite "britlle" and were bit hard to flip over in that 9.5" skillet.

Tho I was not that impressed with it's non-stick claims. It was OK but nothing spectacular for the price.The more I used the more food was sticking to it
Some reviews confirm that as well.
Might go back to it and use them for other foods since I gave up on frying quinoa pancakes and just eat cooked quinoa now.
But is nice heavy solid build pan.

>>11205482
I don't even wash my stainless steel pan with soap and water.
Just wiping with blue towels. Works great. Save water, save time.

>>11200828
Lies! Most people have an iron deficiency, do t let *them* keep you unironed!

>>11208945
how do you know?

Very unprofessional.

>>11200828
I'm gonna die anyway, why throw out my pan?

>>11209781
Don't throw it. Just don't use it anymore.

>>11206193
God im getting sick of these brainlet arguments.

You can't apply the same extrapolations to people that you do a cultural object. What did you read "lifespan" and assume they are comprable?

>>11209827
What do you recommend instead? I have limited space in my home so if I find something better it may get decluttered down the road anyhow. I'm open to alternatives though.

>>11209840
Dude just use a stainless steel covered pan with a lot of oil

>>11209840
see some of my posts
>>11202554
>>11202688
>>11205482
>>11206996
Don't buy this expensive overrated garbage. I was thinking to start using again, but it goes into recycling bin >>11207297

So far my fave is my >>11205482
>I just tried to fry eggs in my enamel covered cast iron pan and they stick very badly to it,
>but I have good quality Lifetime Custom Designed T304 Stainless Steel pan 8.5", and it works great for frying eggs,
>I'm trying to reduce my use of cast iron pans, but I'm not too paranoid or scared about the info in the article.
Better to buy used high quality stainless steel than mediocre one brand new.
Tho I will use my cast iron from time to time because it holds lots of veggies in it.
>>11202688
>The CI pan I am using most of the time is "hight walls" 3" deep and 10" across.

>>11202476
Do you even know what Clay is ? Or even understand the logical concept of composition ?
>so u finna be sayin ayo bread be flour ?

>>11209837
Were talking about the practice of using cast iron cookware, that practice is Lindy compatible you little bitch.
Time testing as a concept applies perfectly to cultural practices; the anthropological domain is adjacent to where Lindy was developed (plays on broadway). You are a brainlet and your continued resistance demonstrates that you are beyond saving.

Nonsense. My body will just absorb the iron and make me stronger.

>>11203292
>Butter vapourises
Butter will pyrolise before vapourisation. It will also form horrible acrid products and double bond cleavage like in rancidification reactions. This seems like a terrible idea.

>>11203660
It annoys me that I cant donate blood because I have haemochromatosis. Instead I'm meant to go pay for a blood letting. Probably should considering my diet is kilos of red meat and cruciferious vegetables.

>>11204976
Then he should stop being a disgusting semite.

cast iron is not only a health hazard, but a moral one

>>11209837
>dude lmao u can't just apply an underlying concept to people lmao probability aint real

>>11203081
proffesional cook here

teflon is for eggs and moms....your burger will never get browner in teflon than it will in a cast iron or black steele pan....it does not conduct or hold heat as well and simply doesnt brown as well

>>11210790
Good point.

Btw, what's you opinion on this GREEN-pan
>>11207297
I'm ready to throw mine away

>>11208962
My post last night was completely satire.
Please reread it until it clicks

>>11211675
Lol, my response was completely satire as well

Is it possible to check if person has high levels of iron in their body just by putting magnets to your skin?
Going to doctor and doing lab tests is expensive.