Japanese Iron Pans: A Chef's Choice

Most pans promise similar features and benefits, however a future with perfectly caramelized onions, is not a future with a non-stick teflon pan. Have you ever tried the latter, and then failed? Well now you know that without a bit of stickiness, the nutty and toasty fond that should form, will be replaced with a pan of steamed onions.

Teflon pans, commonly referred to as non-stick frying pans and sauce-pans in the cookware family, are coated with a material called polytetra-fluoroethylene (PTFE), also known as Teflon. A synthetic chemical composed of carbon and fluorine atoms, votes these pans as the popular choice for most home-cooks, due to their almost frictionless surface. Making clean-up a breeze, and the amount of fat used kept to a minimum, it’s easy to forget that Teflon is in fact a toxic material made ‘commercially safe to use and consume’, just like that of trans-fats and artificial colors and flavors.

You might even remember the 2015 DuPont Teflon scandal, which only further emphasizes that although companies will ensure that most of the carcinogenic chemicals are eliminated when manufacturing their cookware, small amounts will always still remain. This becomes an issue when home-cooks overheat their scratched pans. Best bet is to invest in a good quality Japanese Iron pan that will not only prevent such consequences, but will outlast any Teflon product by tenfold. Without sugar coating the reality, cheap cookware is a gamble with your health.

What to replace your Teflon Non-stick pan with?

Now looking for a budget friendly and highly durable alternative, the Japanese Iron pan will  not only satisfy all professional chefs, but also any home cook, who’s looking for an even heat distribution without the frequent replacements made habitual with that of non-stick pans. What’s more? This pan only gets better with age, as the more seasoned it gets the more of a natural non-stick coating protects the surface. 

Ultimately, for any good sear or caramelization, the Japanese Iron pan should be your go-to. Not only does the surface heat up more evenly than other pans, but it also allows your vegetables to cook faster. A restaurant quality finish, but still home-cook friendly, this dependable and versatile Japanese Iron pan will only get better with time and use (“seasoning”), boasting even the cherry on top of boosting your iron intake, which will further strengthen your immune system and increase your energy levels, making you ready to take on your next culinary venture.

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"Nothing says I love you better than a real sharp knife"

Chef Michael Ruhlman