Can't find cookware that agrees with my stomach

#1

I’ve dealt with gastritis and mild inflammation in my stomach for a long time. I just have a really sensitive stomach. For awhile I was using cast iron until I started feeling sick from it, switched to stainless steel but now everything seems metallic tasting. I don’t really like the texture from non-stick pans and don’t trust them. Maybe I should just grill everything but it’s so much work. I bake my salmon in foil and that doesn’t bother me. My only problem is cooking eggs and beef. Is it possible to bake a hamburger ? What do you bake it on? Anybody else had problems with their stomach using different cookware?

(Peter - Don't Fear the Fat ) #2

That’s the one I don’t trust. Aluminum oxide is released with heat. Some claim it’s safe. Cast Iron and stainless are inert no?

(You've tried everything else; why not try bacon?) #3

We have a couple of pans with non-stick ceramic coatings, rather than Teflon. They work well, and we like them better than the Teflon pans.

In any case, a ketogenic diet should eventually heal your intestinal wall to the point that perhaps you won’t be so sensitive to the pan material going forward.

(Central Florida Bob ) #4

Stainless is less reactive than cast iron and closer to inert, but cast iron is known to leach out iron into the food and the amount goes up with acidity of what’s being cooked. That was usually considered a Good Thing, but some people are sensitive to the iron.

Here I’m afraid I can offer no help. I’ve never had that sort of issue and have no idea what your stomach is reacting to. My guess is that the least reactive thing to cook in would be Pyrex or ceramic like Corning Ware because they’re so widely used in chemistry labs where they don’t want anything coming out of the lab ware to mess up their measurements.

(Bob M) #5

Maybe enameled cookware?

This says it’s enameled;

This says it’s ceramic (as Bob recommended above):

I do find the ceramic coating on these comes off after a while.

(B Creighton) #6

You can season your stainless steel like you would your cast iron, which may eliminate that taste for you. I have two stainless steel sets, and never notice any taste from them.
Ceramic works well for a few years, but I have never found any that’s all that durable, or lasts longer.
Virtually all other nonstick is going to have teflon ie PTFEs. Avoid if you don’t want to eat plastics with only one exception.
The titanium oxide coated stainless steel pan.


It is not perfectly nonstick, but with just a bit of grease, everything practically falls out of mine. I got it on sale for I think $120 tho. A semi-indestructible pan, which cooks very nicely. I love mine. Can use metal utensils, etc. One note. I cook at low temperatures - on my stove a setting of 3. At high temperatures, this pan is going to spew steam out at the handle with the lid on. I never use the wood spatula it comes with.

#7

Thanks everybody I will give these suggestions a try.

(Bob M) #8

That pan is interesting. What do you think of the shape? I can’t see how you can make an omelette in it, for instance, but I could be wrong.

Plus, someone needs to redo that website. What’s the info on the pan? How wide is it? How tall? What are the sets made of?

#9

Wow never heard of a titanium pan. Thanks!

Nice,I need to start looking. Not that I have problems with other materials but I´m ADDICTED to nice pans!

Wife has banned me from buying any more cast pans…

(Bob M) #10

Oops, I’m an idiot. You have to go down on the website, hit a “+” and then there’s more data.

Edit: They have more types of pans too:

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(KM) #11

My mom has this one and loves it. https://www.walmart.com/ip/The-Pioneer-Woman-Prairie-Signature-Cast-Aluminum-10-Inch-Fry-Pan-Linen-Speckle/3665234689

(Peter - Don't Fear the Fat ) #12

My friend say his titanium pan has scratched, which is a concern because I think the base is aluminuim

(B Creighton) #13

That info is under the “Details” drop down:
Details

  • 19.6 in. length, 10.6 in. diameter, 2.6 in. depth, 5.6 in. height with lid
  • 2.8 qt. capacity
  • 3.4 lb. body without lid
  • Compatible with all cooktops, including induction
  • 3mm fully-clad tri-ply construction:
    • Stainless steel exterior
    • Aluminum body for fast, even heat
    • Titanium NoCo™ nonstick interior

Spatula

  • 11.8 in. length, 2.6 in. width, 0.6 in. height

I have never made an omelette in it. I generally make 3 eggs at a time for myself in mine. My wife likes her eggs differently from me. For instance today I made 3 pieces of uncured bacon, and after I pushed them around the pan, and removed them, I just dropped in my 3 eggs, broke the yokes, and enjoyed. On other days, I will cook my eggs with sundried tomatoes in their olive oil - again no added grease or fat, and the eggs mostly come out. The pan heats very evenly up the sides, and has the titanium oxide finish up the sides as well, so my guess is an omelette is going to be pretty easy in it. The cooking finish is much like the “hexiclad” which is one of the secrets to its nonstick properties, except, obviously it doesn’t have the teflon. I’ve been cooking my breakfasts in it, and most of my dinners - including vegetables. I generally have to cut my salmon filets to fit though. My lamb is oven roasted in Pyrex, and my chicken is cooked in plain stainless. IMHO it is a very good general purpose pan, and has become my goto cookware - but it is not my only cookware. I also have very good waterless stainless cookware, but why dirty another pot if I don’t have to?

#14

All coated pans scratch so you have to buy a new one. That is the key for the modern economy growth.

Last time things were built to last was in the 80´s.

(B Creighton) #15

The bottom is not smooth so metal spatulas are only touching the high points of the stainless. The recesses are filled with an extremely hard titanium oxide finish. It truly is different.

(Bob M) #16

The nice thing about that titanium pan is it can go under the broiler without worrying about the temperature. I usually broil my omelettes to finish them, mainly because heat control on my gas burners is so bad.

(Peter - Don't Fear the Fat ) #17

I think it safer to never get metal near any pan. Which brings me on to what material spatula.
I wish wood worked better, it just doesn’t get down onto the surface. The other serious contender is silicone … but is it safe. Silicone is certainly the best to work with (if safe)

#18

And they are light! I found them for sale all over the place, some are only coated,some are full titanium.

My motorbike became 20 lbs lighter when I changed oem exhaust system to a full Ti one.

#19

Hot dang! I’m a weak soul… I just ordered this from Japan:

(Peter - Don't Fear the Fat ) #20

Can anyone tell me how we know it’s the pan causing the problem? is it just a matter of elimination again?
No iron pan in this case = no gastritis etc