| Author | Message | ||
| kristy Unregistered guest |
I swear I am having a reaction to my iron skillet. I quit using teflon once I found out about the dangers (I actually reacted to the fumes from the skillet recently and then researched teflon - I was woefully ignorant that teflon is perfectly safe AS LONG AS YOU DON'T HEAT IT!!!!) Now I am having a reaction every time I saute something. At first I thought it was the oil (olive oil) when it got too hot but now I put the skillet in the oven to make skillet bread and had the same reaction(with no oil). I feel like I have something caught in my throat and I get a really dry mouth and burning eyes (the same reaction to teflon)- it lasts for hours..... I need to buy a new kind of cookware, but what??!! Any suggestions would be appreciated since my research of all types scared the bejesus out of me. I am leaning toward ceramic coated iron? Who knows? Of course here in rural America where Walmart is king I will probably have to order it online or wait for my next trip to Birmingham or Mobile. I do remember seeing Paula Deen porcelain coated cast iron at Walmart.....Wonder how it stacks up? | ||
| Melinda Unregistered guest |
Intersting Kristy - I was just thinking about the possibility I was reacting to teflon as the worst of my reactions come after dinner. However, I do cook eggs in a teflon pan for breakfast on some days and don't notice a reaction then. I am aware of the dangers of teflon pans in regards to general health and don't like using them, but I don't have any other type of pan to use and the higher quality non-teflon pans are rather pricey. Since you are reacting in spite of using iron skillet, I wonder if you are having an allergic response to iron? Do you take iron supplements or react to food with high levels of iron in them? Some are even allergic to ceremic, but don't think it is very common. I'd try the ceremic coated iron pan if I were you as you may just have to experiment a bit more here to know for sure. Keep us posted as I am curious of any positive results or what you find. | ||
| kristy Unregistered guest |
Hey Melinda, I would bet that your reactions at dinner are because you typically eat things that take longer to cook. I know it's crazy but the teflon and iron pans both have fumes coming off them that travel thru the air. My husband cooked burgers last night and I wasn't even in the kitchen and he had the hood fan going and it bothered me bad(I cleared my throat the rest of the night). I ate one of the hamburger patties and had a reaction but who knows how much is caused by what.... I am just about ready to give up on meat and I hardly eat it now. I got some beef, pork and chicken from whole foods last time but this was the first meat we tried. I usually watch the kids really close to see their reaction since they are more stable and I seem to react to everything. So far they are ok with the hamburger. BTW, along the same lines as the fumes from the pans, I also have trouble with my tap water. I drink purified water from an undersink reverse osmosis purifier but my tap water stinks so bad that I hate to take a shower in it. Also, my daughter's shaving gel smells so strong and ammonia-like that I don't use it anymore. It actually burns my nose and makes me feel faint. I use only Dr. Bronners castille soap for shampoo and soap but my face is still bright red after a shower. I really think it is the water. ack.... | ||
| kristy Unregistered guest |
I forgot to mention that my hands get so dry if I wash them frequently (such as when I am cooking) and I use Dr. Bronners soap to wash them. I think the water is drying out my skin - so dry it hurts. My mother actually commented on my water making her skin feel dry and that is what made me wonder about it. I had been changing soaps and thinking that I just would have to put up with it until I get better. | ||
| Lisa Marie Unregistered guest |
Kristy, Be careful of the meat at Whole Foods. There is a reason it looks so appealing and fresh. They spray it. I have had reactions to all the meat or fish I have tried from them. Try and buy from a local seller who butchers their own meat. | ||
| Dianne Unregistered guest |
Lisa Marie, What do they spray it with? | ||
| EmilyS Unregistered guest |
"I swear I am having a reaction to my iron skillet." Kristy- I’m sorry to hear you are having reactions to your iron skillet. I agree with Melinda that it may be the iron you are having a reaction to. As far as advice for new pans, I have slowly acquired All-Clad pans over the years (I have the mc2 series). They are expensive so I buy one every year. They have been worth every penny of the investment and have made it so much easier to cook (they heat evenly and hold heat well so it’s faster to cook in them). They also have a lifetime warranty so it’s nice knowing these will be the only pans I will ever buy. We don’t have any Teflon in our home. I use a stainless steel pan and let it get hot while the pan is empty, then add just a tiny amount of oil *after* the pan is hot, then add my food. The oil acts as a slippery bearer and the food doesn’t stick. The key is to wait until your pan is hot before adding the oil or everything will stick to the pan. "I forgot to mention that my hands get so dry if I wash them frequently." My hands also get so dry from washing them frequently. About a year ago I purchased two sets of cleaning gloves, one for washing dishes and one for cleaning bathrooms. These two sets of cleaning gloves have helped so much! I wish I purchased these $3.00 gloves years ago! I also bought some 100% cotton gloves (in the makeup aisle at Wal-mart). If my hands are especially dry I rub a thick layer of Vaseline over my hands (or a safe lotion) at night, then put on the gloves while I sleep. This really helps as well. | ||
| Melinda Unregistered guest |
Kristy, I don't cook in the pan that long as it's just veggies and olive oil - then I'll put two eggs in there after I remove the veggies and cook them sunny side up which doesn't take long (I prefer runny yolks)....but still could be reacting to the teflon regardless. I too have reactions to hamburger cooking - or any meat for that matter. This is a new development. The free glutamates that are released upon cooking are also released into the air. I get sick if anyone is cooking w/ soy sauce or tofu in my house too. There is a thread here about smells and msg - was that you...can't remember who posted that. That is a tough one because I cna't tell others not to cook. I will open windows even in freezing temperatures outside and turn on the exhaust fan and I also have an air purifier I put on high. The symptoms disappate after a little while. As far as the water goes....I have a shower filter and it seems to help some. But my faucets in the house are not filtered. I also use Dr. Bronners and I wonder if that is a drying soap? The cake soap has citric acid in it and I stopped using that, but use the liquid one for hand washing. My hands are pretty dry too - I lube them up with a handmade lotion with essential oils all the time and that helps. Emily, thanks for the info on the All-Clad pans...I couldn't remember what the name of those pans were. I am going to look those up and budget accordingly so I can replace my teflon pans. | ||
| EmilyS Unregistered guest |
Hi Melinda, For the pans, I would recommend getting either the 4-qt. Saute Pan with Lid or the 10-in. Fry Pan first. Both are very versatile. I have purchased a few pans from Culteryandmore.com and have been very pleased with their customer service, free shipping and return policy (I had one pan with a very minor flaw. They apologized for the oversight, paid for the return shipping and sent me a new one that day). Saute Pan Link: http://www.cutleryandmore.com/details.asp?SKU=2016 Frying Pan Link: http://www.cutleryandmore.com/details.asp?SKU=1978 Would you mind sharing your handmade lotion recipe? I've looked at a few options but haven't found any recipes with a "clean label." Thanks, Emily | ||
| Deb A. Unregistered guest |
I bought my ceramic coated iron pan at Bed Bath and beyond with a 20% off coupon. I love it. I'm not sure of the brand right now, but it could have been Cuisinart. Be sure the olive oil is a good brand. There have been news articles recently, saying that cheap oils are being added to some brands of olive oil. Some also have preservatives added, like sulfites. | ||
| Melinda Unregistered guest |
Thanks Emily for the links to the pans! And Deb also for the ceremic pan info  Emily, well, I must clarify....I don't make the lotion myself - lol, but just mix in essential oils to make my own "fragrance" in an unscented lotion base. I only use good quality pure essential oils. I was using an unscented lotion base made by Alba bought in bulk at a natural foods grocery store (PCC), and then just added some good quality pure essential oils. But I found out the ingredients in the lotion base were suspect - can't remember what they are now, and although touted as "natural" there was something in there I thought could have msg. Soy lecithin maybe. I did find a lotion base that has no soy in it made by Tropical Traditions - they use coconut oil and it's all organic. Been meaning to purchase some but have yet to do so. http://www.tropicaltraditions.com/organic_moisturizing_lotions.htm For now I've just been making an oil mix and while a bit more oily/greasy, my skin soaks it up nicely and feels real soft. If it's too oily, before I put my clothes over it, I will lightly dab with a tissue after I let it soak in. I use Calendula oil and Jojoba oil (all organic) and just add essential oils. So easy! I play around with the amounts but the Calendula oil I use more of. The essential oils I put about 7 drops each if using three essential oils which I do sometimes, but if just one essential oil, I'll put 10-20 drops or so but you can play around with the amounts of those too. The size of the pump jar (brown or blue glass to keep the oils from light damage)I use is 4fl oz. but I only fill it half way with all ingredients. I get my pump bottles at a local herb shop, but you can find them online too. Calendula Oil Jojoba Oil Lavender Essential Oil | ||
| kristy Unregistered guest |
Hi guys, this is some great info...I am looking for LeCreuset(sp?) or similar pans but don't cook in a skillet much anyway. One thing I did notice is that when I cook bacon (uncured, unsmoked from whole foods) I don't have a reaction. I really do when I cook hamburger or put in a hot oven. BTW, I don't think we react to the bacon (i never eat much of it at a time) but we did react to eating the ground sirloin (from whole foods). As a matter of fact I have reacted every time I cooked beef (stir fry or ground) and not when I cooked pork (bacon or homemade sausage). On the dry hands, I have found a lotion that is wonderful but the cotton gloves are necessary since it doesn't disappear into the skin immediately - found it at whole foods called "Egyptian Magic" contains all bee products and olive oil only. I do use gloves when washing dishes or cleaning but I am a bit compulsive so I wash them a lot when cooking. I even bought some latex type gloves for handling raw meat but always forget to use them. I would really like to learn to make my own lotions too one day but I think I better take it a little at a time. I just got my seedlings started so am excited about growing my own veggies. | ||
| Anonymous Posted From: 72.47.36.49 |
I would like to put my two cents worth in about something I just recently discouered for my dry hands. I love it & it is so easy & don't have to wear gloves. I take sugar or baking soda & mix with small amount of olive oil (to form a scrub) & rub. Once rinsed my hands are like a baby's behind. (you could substitute coconut oil for the olive, but I prefer the organic extra virgin olive oil. | ||
| EmilyS Unregistered guest |
Thanks for the information about the lotions Melinda. Kristy- Congratulations on getting your seeds started for your garden. I've got a bunch of little seedlings growing too. I LOVE spring! Another great idea is to grow herbs indoors for year around use. It's an easy way to add a lot of flavor to a dish. Plus, its a big money saver. I used to spend $1.50 for a bundle of cilantro, parsley or basil at the store. Now, I can just go downstairs and snip off a bit for free. | ||
| Deb A. Unregistered guest |
I've made lotions with jojo and almond oils. There are recipes online that are wonderful. I remember heating some beeswax in a tuna can over water and pouring that into the almond oil. As it began to cool, it made the lotion a nice consistency, as you stirred it. Glycerin and essential oils may be added. | ||
| Melinda Unregistered guest |
I found an iron skillet in the way back of my cupboards that I forgot I owned. I have made the switch from teflon to the iron and have not had any adverse reactions...phew! Plus, I find my veggies taste better - alot better, a noticable difference - and they don't seem to overcook easily. This makes me happy as I can save some money in buying the All Clad pans - although I'd love to own a few someday, and I am no longer putting teflon toxins in my body. Yay! | ||
| EmilyS Unregistered guest |
Cast iron is great to cook with- that's great you'd had success with your pan. We have two cast iron pans that we used a lot along with the All-Clad pans. Between the two of those, we have something for every dish. Lotions- I'll have to try making some lotion someday. Thanks for the great suggestions. | ||
| Deb A. Unregistered guest |
I carry a little container of coconut oil in my purse at all times. Just a teeny bit goes a long way to moisturize or it will feel too greasy at first. I made a scrub similar to what anon. makes. But I made it with sugar and olive oil...just enough oil to make a paste. I've used almond oil and have also added a little vit. C powder. Great for a facial or hand scrub! Will try the baking soda mix. | ||
| Dianne Unregistered guest |
Here are some answers from drweil.com Actually, cast iron cookware does "leach" iron into food and that can be an advantage, not a disadvantage, particularly for pre-menopausal women who often don't get the 18 mg of iron they need daily. A study published in the July 1986 issue of the Journal of the American Dietetic Association showed that cooking in cast iron skillets added significant amounts of iron to 20 foods tested. For example, the researchers reported that the iron content of three ounces of applesauce increased from 0.35 mg to 7.3 mg and scrambled eggs increased from 1.49 mg to 4.76 mg of iron. On the other hand, this extra iron can be a disadvantage for people who get an overabundance of iron in the diet. There's plenty of iron in red meat, beans, lentils, millet, chickpeas, dark, leafy greens, molasses, dried apricots, dried peaches, pumpkin and sunflower seeds, pistachios, walnuts, almonds, scallops, clams, oysters, soybeans, and many other foods. It is a particular risk for those with an inherited metabolic disorder called hemochromatosis or iron overload disease, believed to affect as many as one million Americans. If you have any blood relatives with the disease, ask your physician about the screening test for iron overload, called the transferrin saturation test. Symptoms that could indicate iron overload include fatigue, heart palpitations, joint pain, non-specific stomach pain, impotence, and loss of menstrual period. Remember that excess iron can act as a pro-oxidant, increasing free radical formation and risks of heart disease, cancer, and accelerated aging. One caveat about cast iron cookware: don't use it for deep-frying. (You shouldn't deep-fry anyway.) Iron can accelerate the oxidation of fat and cause it to become rancid. When choosing iron cookware, look for products with a fine, smooth surface, which will take better to seasoning. Avoid pots and pans with pits, ridges, cracks, chips, seams and jagged edges. Good quality cast iron is uniformly gray and the same color inside and out. Be sure to season cast iron cookware before you use it. Coat it inside and out with vegetable oil and then heat it in a warm oven for at least an hour. You may want to repeat this a few times before using your new cookware. The seasoning process will make the cooking surface of your pots and pans "non stick"; if you don't season, the surface will rust every time you wash the pan. Try not to breathe the fumes while you're seasoning the pan. After using cast iron pots and pans, wash them in warm water with a detergent, but do not soak them or scrub them with scouring pads, which can ruin the seasoning, meaning you'll have to do it all over again. (The only way to eliminate iron is to bleed, this is why menstruating women have more of a tendency to iron deficiency anemia than men or post-menopausal women). | ||
| Roy Piwovar Unregistered guest |
I won't cook anything in an iron skillet. My iron levels have tested abnormally high for years. It's a good idea to keep in mind who you're cooking for and use separate pans if necessary. Men are especially vulnerable to excess iron. http://www.arltma.com/IronToxDoc.htm | ||
| Dianne Unregistered guest |
Thanks Roy, I've shied away from iron pans too. | ||
| EmilyS Unregistered guest |
Good point Roy. I have always been low in iron and can't take iron supplements and have never thought of the flip side of having too much iron. | ||
| Roy Piwovar Unregistered guest |
An update: "Do not cook soups, liquids or acid foods in cast iron, as these foods leach harsh-tasting iron from the pot. Although a soup cooked in cast iron becomes iron-enriched, it’s not a bioavailable form of iron, and is therefore undesirable." http://www.rwood.com/Articles/Healthy_Cookware.htm |
