Tuesday, March 2, 2010
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- Chef Rob
- Rob Endelman is a chef who, in addition to teaching cooking technique, empowers people with the knowledge to make better choices when it comes to buying and preparing food. Chef Rob believes that a lack of awareness about our industrial food supply has contributed to the increase in modern diseases such as obesity, cancers and food allergies. Feel free to contact Chef Rob at robATthedelicioustruthblogDOTcom.
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2010
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March
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- Where to Store Dried Herbs and Spices
- Washington Post: "Food Fraud" a Growing Problem
- Nevia No Returns to New York City's Farmers' Markets
- Senator Kirsten Gillibrand's Response to the Child...
- Slow Food's Time for Lunch Campaign
- DANGER! Aunt Jemima Confetti Pancakes
- How to Store and Save Bread
- Dried Fruit: If Possible, Avoid Sulfur Dioxide
- How to Store Fresh Herbs and Lettuces
- Let Us Eat Cake! (Instead of Chicken With Antibiot...
- How to Construct Simple Healthy Meals
- The South Bronx's "Obesity-Hunger Paradox"
- Video Recipe: Sautéed Chicken with Curried Vegetables
- Yale School of Medicine & Pepsi: A Questionable Re...
- Which Ketchup to Buy
- Why Choose Grass-Fed?
- Behind the Burner Video: Healthy Kitchen Basics
- Nicholas Kristof: "The Spread of Superbugs"
- More on Bisphenol A (BPA) in Aluminum Cans
- When to Use Fresh & Dried Herbs
- Bisphenol A (BPA) in Aluminum Cans
- Removing Toxins From Your Kitchen: Choosing Correc...
- Removing Toxins From Your Kitchen: No More Microwave
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March
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8 comments:
Thanks for this informative video. I always wanted to try cast iron, but the seasoning/maintenance is a little overwhelming to me. Right now I use Calphalon... is that as safe as stainless?
I've been looking for decent stainless steel pans for awhile but they don't come cheap. I also find it very interesting that in all the big name discount stores you can rarely find a non non-stick pan.
Cat,
I'll discuss the seasoning and maintenance of cast iron in an upcoming post (later this week or early next week).
What kind of Calphalon? Synthetic non-stick?
Rob
Mediocre Cook,
Yes, quality stainless steel pans aren't cheap, but the investment is well worth it, especially over the long term.
I bought my set of All-Clad stainless steel pots and pans 15 years ago. Despite being used every day, they are still in great condition. Cost is now down to about $35 per year or $3 per month or $1 per week. And I'll use them for another 50 years.
It's the opposite of the cheap short-term cost of fake food vs. the huge price we pay over the long-term for eating it.
Rob
Chef Rob, our Calphalon is so old I don't remember what it is, but the finish is coming off. Maybe it's time to replace them with some stainless?
Cat,
Yes, I think it's time to move to stainless steel. Feel free to send me an e-mail (robATthedelicioustruthblogDOTcom) with your budget and I'll point you in the right direction. See my above comment for how spending a chunk now actually makes a huge amount of sense long-term.
Rob
Aloha again, well, I just scrolled down you website, and again, wonderful, really great advise. I love the advise about the pans, since I have been using my cast iron forever, and would never use anything else. My stainless steel sometimes get sticky. So, anyway, scrolling down I noticed that you were using your non-stick pan, tsk, tsk, tsk...
Aloha, and keep up the good work.
Aloha (Anonymous),
Good eye on catching the use of the non-stick pan in the "How to Cook Greens" video of February 16.
Unfortunately, I had no control over what pans were used.
Rob
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