When we got married 12 years ago, non-stick pans were the norm to have on your registry. Nobody was talking about the chemicals involved in making them nonstick. But, times are a-changing!
A few years ago, I learned how bad nonstick pans are for us. But we weren’t ready to buy all new pans quite yes. (So, maybe I don’t care that much about my family? I kid, I kid. I’m just raised to use things until they’re worn out and it’s a hard mindset to kick.)
Before we had kids, I learned I was SUPER iron-deficient, so I got a cast iron skillet from the flea market. But I didn’t know how to care for it properly and it rusted over mighty quick. I actually ended up tossing it because I thought it couldn’t be saved. (I know better now . . . )
I did venture into the cast iron world again a few years ago when I got some cast iron bread pans here, and after seasoning them myself they have held up really well.
A week ago, I noticed that the eggs I made for my kids were looking a little grey. Well, long story short, our nonstick pans are suddenly looking well past their expiration point; this fact made me feel a little grey-faced. I knew we needed to replace them, ASAP.
So, I did what any millennial would do–I asked the internet via Instagram: what are the best “safe” pans out there?
The most common response I had was, “Will you share the responses?” So, this post is doing just that.
Honestly, there weren’t any solid brands that stood out–more so comments on the materials in the pans and why they prefer them over others. A few said their stainless steel pans were lifesavers. Others sweared by their toxin-free, diamond-infused pans. And many, many encouraged me to lean back into the cast iron world.
Because we literally have to replace all our skillet pans right now, I thought it was a good time to test them alllll out for you. I’ll give you a full review of each item I bought in time. (You know this is all unsponsored. None of these companies care about Monica from About Progress. Some links are affiliate though.)
So, here’s what I got:
First, the most expensive purchase was THIS 8-inch pan from an honest-to-goodness blacksmith in UT. I think it’ll be the perfect pan to cook eggs, and it’s hand-forged–so no toxins. Their pans were a little too much for me to buy the bigger sizes in, so I figure it’s a great way to try one out before I’m ready to make a bigger commitment.
The very next day after I asked the Internet, I saw these pans by Food52 linked up in Emily Henderson’s link roundup. I love coincidences like this! I purchased the package that included the 10-inch nonstick (with “diamond-infused ceramic coating—made from sand!”) pan AND the 12-inch stainless steel pan. It was on sale, too–down from $178 to $129. Yay!
Finally–and the cheapest option–was THIS Lodge cast iron skillet from Amazon. While they say it’s pre-seasoned, the reviews still advise cleaning off what they have and doing it yourself. I’m fine with a little maintenance and feel like I know cast iron better now; but wish me luck. This is the one I’m most hopeful about, honestly.
Well, that’s about all I have to tell you right now! All of them are on their way. I am oddly excited to try them all out and give you a full report!
Is there a pan I should have had on my list? Do tell!
