I hesitate to post this link because (1) some will not take the time to read and consider the information simply because it’s a Fox News link and (2) for every study that shows one thing, there are 10 more that show the opposite. That said, I found this article about the dangerous lurking in our pots and pans and food storage containers interesting.
Cast Iron Pots
I use a lot of cast iron pots. This is an article I wrote in 2009 about using them on my glass top stoves. I do use the Farberware pots and pans too . . probably about 2/3 cast iron and 1/3 Farberware.
I have some of the glazed cast iron cookware too but in my opinion, nothing beats the plain old cast iron pots.
Storing Leftovers
As far as storing leftovers, this is an article from 2012 about storing leftovers. It makes perfect sense to store leftovers in jars for the following reasons:
- Jars are so inexpensive! A dozen wide mouth quart jars can be purchased most places for less than $12.
- You can see what’s in them without having to take them out of the fridge and take the lid off.
- The leftovers can be microwaved right in the jar (but without the plastic lids that I use).
- The jars are dishwasher safe.
Whether or not the article is completely right about the dangers in our cookware and food storage containers, I’m pretty much using what they recommend and I think the cast iron and the Mason jars are the best!
What’s weird to me is this . . why do we have to stop and wonder if what we’re using is harming us? Shouldn’t everything we buy be safe enough that we never have to think twice about it? I guess not.
wanda ll says
Judy,
I went back and posted on your 2009 comment about cast Iron. Now I’m copying here.. Funny I’m getting a glass top range(not my choice came with house) and wondered about my cast iron pots. Now I’m going to still use them.
Ladies the only thing is don’t use anything with tomatoes in cast iron. I takes the coating off and will stick then you have to reseason it.Just thought I would pass that on just in case some yungins are reading this.
Cast Iron pots and rust:
Put them in your stove if you have a gas stove. The heat will keep them dry. Every time you use the stove take out the pans then put back. Also rub with oil after you use them inside and out. Also keep an oiled paper towel inside each one ( my mom used newspaper oiled herself) and layer on top of one another. We’ve done this in the deep south for years to keep them from rusting and this works. I’ve got some 60+ years old now.
JudyL says
Yep, nothing acid in the cast iron unless you want to re-season it. You can, of course, use acid food in the ceramic coated cast iron.
Back in the day, the ovens had a pilot light and stayed warm but today’s ovens don’t have a constantly burning pilot light so it’s no warmer or dryer inside the oven than inside the cabinet in most homes. I do keep my bigger pots in the oven, because I always did . . back from the time when the oven stayed warm and dry, but also because they’re big and heavy and it’s easier to get them out of the oven than dig for them in a cabinet.
Helen Koenig1 says
Like you, I also keep my cast iron pots and pans in the oven. I do have some other pots and pans – stainless steel – but still safer than the plastic coated ones. And spun aluminum I think it is – one anyway – if it boils dry – will cause a chemical change in the actual pan which produces very toxic fumes and can affect the food and family over time. Considering how often I’ve done burnt offerings when easily distracted – it seemed a good idea to not have that!
Rebecca in SoCal says
I have a rolled-steel (I think) wok that worked like cast iron until I started cooking all kinds of things (including acid) in it. Now I know better.
Dottie N. says
I’ve often wondered WHY cookware/dishes, etc. that isn’t safe to use is ever sold (something we hear about “after the fact”).
Helen Koenig1 says
When most of the pots and pans with “ease of cleaning” and “nonstick surfaces” were made, no one ever knew – or probably even thought of whether or not there were food safety issues. And then – it was “NEW” and “DIFFERENT” and everyone jumped on the bandwagon – usually without connecting brain in first and manufacturers rushed to fill orders and make a million. Now-a-days we’re beginning to get a clue!
Janna says
I’m with you Judy–cast iron and stainless steel pots and pans, glass storage containers.
Debbie says
I am getting so squeemish lately about food and pots/pans, etc. I do have one enamel coated cast iron pan and I love it. Storage is creeping me out, too. Glass is better than plastic. Unfortunately all that good stuff is in Florida right now. It is waiting for me and frankly, I can’t wait to get to the stuff!!! 🙂
I read the article, Judy. It was worth reading no matter what channel it was on. Thanks…
Jennifer says
Thanks Judy, that was a great article. I have been using stainless steel pots for awhile now. You have been a great inspiration, this weekend I took out the dehydrator and started dehydrating items out of my brothers garden, and even purchased the mason jars to put them in.
Pamela Johnson says
Great info Judy, and I’m with you on the ‘why should we have to wonder if what we’re using is safe or not’……. Thanks for sharing this!
liz says
Good article – I hadn’t thought of using bamboo as a cutting board. Guess I’ll have to look for one.
I love using the iron pans and I have been getting rid of any non-stick ones. The majority of my storage is in glass jars – I like the half gallon size for most storage of dry goods and then use the pint and a half size for lots of other storage needs.
Pat (EagleKnits) says
For many years now I’ve used only cast iron and stainless steel for cooking, Pyrex or Corning Ware baking dishes, and wood or bamboo cutting boards. I do need to buy some glass jars to replace my plastic storage containers, though. Thanks for sharing the article!
Peg H says
HA! Fox News is “late” to the table with this story IMHO. I’ve read most of this many other places, seen/heard it on the news and also heard it on NPR. I’m especially leery about my non-stick cookware and when that finish becomes damaged, out they go. I recently had to throw out a fairly new skillet because Better Half put it in the dishwasher when I was gone – sure enough, I could tell right away the finish was damaged so it had to go. I have to admit to loving nonstick pans but only when I’m certain they’re intact . I’ve finally given in to collecting cast iron. If I could afford the Le Crueset I’d get it! But since I can’t, Lodge works well for me. I’m buying a piece at a time when I can. And I love using jars for food storage – for all the reasons you stated. I’m really intrigued with the new water-infuser jars Ball has come out with but have nightmares about the granddarlings dropping & breaking those glass vessels, so that’ll have to wait for awhile. 😉
Peg H says
On the cast iron, I forgot to mention this: my only misgivings about cast iron cookware are the weight of them, and the knowledge that BH will probably thrown them in the dishwasher when I’m not around! He’s an equal opportunity offender when it comes to what goes into the dishwasher …..
JudyL says
Yes, I had heard the same info for a while but the article was well written and contained a lot of info I felt worth sharing.
As far as the Ball infusers, you can use them to infuse, then transfer the liquid to another container. That’s how I do it.
Since my DH would never mess up a pot when I’m gone, I don’t worry about him putting on in the dishwasher. With cast iron, IF it accidentally got put in the dishwasher, it would simply have to be re-seasoned.
Julie says
I’ve been following your blog and you have some fantastic ideas. Love the idea of storing leftovers in glass canning jars. I am ordering wide mouth jars and lids right now. Away with the plastic! I do have a solid glass top induction range. I have several LeCrueset pots that I use regularly. Things cook beautifully, don’t burn and stick. Easy clean up. Thanks Judy for your regular insights and tips!
Rebecca in SoCal says
It was probably you who posted a link to somebody who explained how she transitioned to glass storage, something I think I will try to do as I need new storage.
Also, I have been thinking about cast iron, but a little hesitant because of the seasoning curve (thinking it won’t be very usable at first; also my experience with my wok). However, I was intrigued by a statement you made recently about how slick your cast iron is. It sounds like it’s worth the wait/use.