Over the past year or so, we have replaced all nonstick pans with carbon steel. Cast-iron works really well but weighs a lot and the traditional style scratches our glass stove surface. We now have a DeBuyer crêpe type flat pan, a Salter Pan-for-Life square griddle, and a Merten & Storck frying pan. One of them was pre-seasoned and the others were not. They all work really well, you just have to care for them properly to develop and maintain the seasoning of the surface. I also purchased an oxo brush for iron pans. Really pleased to have eliminated the nonstick coatings.
I would heartily recommend getting a metal fish turner to use alongside your wooden utensils -only stainless steel comes into contact with the food and nothing is better for lifting and turning fish and bigger pieces of meat. We have one that looks like Mercer’s.
I have always thought the honey thing was a myth - I grew up eating local honey - my dad was a beekeeper. Me and my dad didn’t get hayfever, my mum and brother did, badly, no matter how much honey they ate.
Simple food when made with good quality ingredients is always a win in my book. Before I got to the bit where you shared the vegan version I'd already googled "protein in a ducks egg" and found that 100g of tempeh would be the equivalent. So that's another option but I will definitely try the Catalan ketchup as that sounds delicious, thank you!
I just use stainless steel pans for the most part. Mine are by Meyer and I've had the same ones for 30years! I do have a ceramic non stick frying pan (are these any better than the Teflon coated ones??) but it's not something I use regularly. I think it's important to note that the study about black plastic utensils was quite severely flawed but to be honest I would always choose wood over plastic even so.
The pans and utensils thing isn’t simple and that study was flawed but in the bigger picture of food contact chemicals (FFCs) I think best avoided if poss. I will look at the Meyer pans, thanks for the first hand tip.
Very informative, thank you Jeannette. I’m going to try these recipes, they look delicious. Shared the honey info with my daughter as we both have hayfever. Shared you on my instagram @glutenfreeinfomarket
Thanks v much for sharing! Hope you enjoy the recipes. Have tried so many diets and pills over the years for hayfever even preparing the body months in advance. The anti-histamine diet I found huge faff and low reward. Probably different approaches work for different people. Only approach that works for me is Neilmed Nasal saline rinse first thing in the morning and staying indoors a lot. 🤷♀️
My husband is 77. Over many years of using different local honeys, it became clear the honey he bought from the Wiltshire village he grew up in, made an astonishing difference in the severity of his Hay Fever. He got it when going home to visit family and always started to use it at Christmas each year. The supplier retired some years ago though so itchy eyes and sneezing is back!
Hello Hilary. That is really interesting to hear. Maybe there are some helpful compounds in very specific strains of honey which can help. Sorry to hear his symptoms are back.
Hope you enjoy it Kirsten. I bet if you have some fermented jalapeños they would taste and bring some friendly bacteria in too? Btw is there a recipe for fermented jalapeños in your book?
Good idea on the fermented jalapeños! There is -- in my book Fiery Ferments. Funny I was thinking about how I might also try to ferment the whole paste. I will keep you posted.
Over the past year or so, we have replaced all nonstick pans with carbon steel. Cast-iron works really well but weighs a lot and the traditional style scratches our glass stove surface. We now have a DeBuyer crêpe type flat pan, a Salter Pan-for-Life square griddle, and a Merten & Storck frying pan. One of them was pre-seasoned and the others were not. They all work really well, you just have to care for them properly to develop and maintain the seasoning of the surface. I also purchased an oxo brush for iron pans. Really pleased to have eliminated the nonstick coatings.
The black plastic utensils have gone also, as no longer needed to protect nonstick coatings.
Could you someday write about silicone bakeware? I worry it could impact health negatively.
Yes that needs looking into
Brilliant! And thanks for detailing what is working for you Lynda, will have a look too.
I would heartily recommend getting a metal fish turner to use alongside your wooden utensils -only stainless steel comes into contact with the food and nothing is better for lifting and turning fish and bigger pieces of meat. We have one that looks like Mercer’s.
Great tip! Thanks
I have always thought the honey thing was a myth - I grew up eating local honey - my dad was a beekeeper. Me and my dad didn’t get hayfever, my mum and brother did, badly, no matter how much honey they ate.
Very interesting. Someone needs to do some actual studies on this.
Simple food when made with good quality ingredients is always a win in my book. Before I got to the bit where you shared the vegan version I'd already googled "protein in a ducks egg" and found that 100g of tempeh would be the equivalent. So that's another option but I will definitely try the Catalan ketchup as that sounds delicious, thank you!
I just use stainless steel pans for the most part. Mine are by Meyer and I've had the same ones for 30years! I do have a ceramic non stick frying pan (are these any better than the Teflon coated ones??) but it's not something I use regularly. I think it's important to note that the study about black plastic utensils was quite severely flawed but to be honest I would always choose wood over plastic even so.
Yes tempeh definitely a great option!
The pans and utensils thing isn’t simple and that study was flawed but in the bigger picture of food contact chemicals (FFCs) I think best avoided if poss. I will look at the Meyer pans, thanks for the first hand tip.
Yes totally agree with you there Jeanette, always better to avoid plastic if possible.
Very informative, thank you Jeannette. I’m going to try these recipes, they look delicious. Shared the honey info with my daughter as we both have hayfever. Shared you on my instagram @glutenfreeinfomarket
Thanks v much for sharing! Hope you enjoy the recipes. Have tried so many diets and pills over the years for hayfever even preparing the body months in advance. The anti-histamine diet I found huge faff and low reward. Probably different approaches work for different people. Only approach that works for me is Neilmed Nasal saline rinse first thing in the morning and staying indoors a lot. 🤷♀️
My husband is 77. Over many years of using different local honeys, it became clear the honey he bought from the Wiltshire village he grew up in, made an astonishing difference in the severity of his Hay Fever. He got it when going home to visit family and always started to use it at Christmas each year. The supplier retired some years ago though so itchy eyes and sneezing is back!
Hello Hilary. That is really interesting to hear. Maybe there are some helpful compounds in very specific strains of honey which can help. Sorry to hear his symptoms are back.
I will be making the Catalan Ketchup recipe! 🍅
Hope you enjoy it Kirsten. I bet if you have some fermented jalapeños they would taste and bring some friendly bacteria in too? Btw is there a recipe for fermented jalapeños in your book?
Good idea on the fermented jalapeños! There is -- in my book Fiery Ferments. Funny I was thinking about how I might also try to ferment the whole paste. I will keep you posted.
Exciting to see!
I hope you and your gut enjoy it 💚
I love how simple this is yet looks so delicious! 😋 Definitely one I’ll make.