Can't find cookware that agrees with my stomach

#21

Was kind of wondering the same. Maybe it is what OP is eating? I find certain vitamins make me a little nauseous and it is not just iron. For example I usually cannot take selenium (I usually eat Brazil nuts and have no problem with them but pills, no).

Was wondering about thoughts about the Hexclad? I have the knockoff ones made by Henkels that I got at Costco for $75 or $80 or so for a three pack. Had them for a few months and they have not scratched

As for hamburgers, I grill them in a cast iron pan, bbq, or I make them in the oven broiled, I use the broiler pan that came with the oven. I have no idea what it is made out of but it is black with white specks. My least favorite way to cook hamburgers but it is winter here

(Peter - Don't Fear the Fat ) #22

I was also wondering if a pan can leach iron if it’s seasoned? if polymerized oil bonds to the surface of the pan then there’s a barrier … right?

#23

I take no vitamins or supplements. I have mild stomach inflammation though.

If it didn’t make me nauseous later I would use cast iron for everything.

I just read this article. We cooked a lot of hamburger pie in this particular dish.

I think if you research it, you can find something toxic in every cookware though. Pretty soon I’d have to eat all my food raw. I might see if I can find a way to make grilling easier, but I also want to be able to keep most of the juices and fats of my meat.

#24

You shouldn’t feel sick from cast iron unless something’s up with it or the season is destroyed and needs to be rebuilt. What did it do to you? Gut pain? Diarrhea? Black poop? If so, season was junk, or, cooking acidic things in it. Easy enough to strip down and rebuild if it was a good pan and worth doing.

On the stainless, was it new? I’d give it a good scrubbing with bar keepers friend and see if it persists, a stainless pan (assuming it’s fully stainless) shouldn’t leave a metallic taste but sometimes they polish them like crap when they’re new and it can leave a taste.

Maybe not noticeably, but Aluminum is a toxin to us. Ever have a minerals and metal test done? Mines off the charts and I can’t figure out why. Most people get it from deodorant and cosmetics, I’ve been aware of that for a decade and my levels are still horrible.

#25

It will either way, but at a very reduced rate with a good season, and the pan itself can have an effect, something an older Griswold it more like solid metal which leeches slower, where something like a sandmolded Lodge is way more porous and lets more out.

#26

I do heavy metal testing often but haven’t done aluminum in awhile. It was in fairly normal range a year ago.

I feel like I ate something rusty and acidic after the cast iron, can’t explain it well. It seems to make reflux worse. My pans not particularly rusty, I take good care of it.

Just to update my reply about the corningware, I just realized they were testing the paint on the outside not inside. It does make me think a little now when drinking out of old painted teacups and mugs though.