Is non-stick cookware necessary?
A reader asks in a callout question: Is non-stick cookware truly necessary? (My short answer: No; addiction to convenience often leads us to dismiss such queries.)
Caroline L Schauer: Non-stick cookware is excellent for low-fat cooking of delicate, sticky foods at relatively low temperatures, but I would state that it is useful but not necessary. Well-seasoned pans can produce the same effects.
Related: Caraway review: I tested the nonstick and nontoxic cookware – the good, bad and cheaper alternatives
What’s the best 8” non-stick pan?
Catherine in Seattle asks in a callout question: What is your recommendation for an 8-inch non-toxic sauté pan that can handle high heat?
Rachel: Cast Iron is always a safe bet. It can handle high heat, comes in a variety of shapes and sizes, and is non-toxic. Another options is the Titanium Always Pan Pro from Our Place. They have an 8.5-inch pan that is safe up to 1000F.
Not only is it safe but it is also non-stick, passed our egg test, and gave a good sear on our proteins. If you want to read more about our testing an the pan, you can find our article on the seven best non-toxic cooking pans in the US here.
Related: This new ultralight skillet fixes everything I hated about cast iron
Related: We tested 13 non-toxic, Pfas-free pans in a food lab. These seven passed
Can I refreeze thawed chicken?
A reader from British Columbia asks in a callout question: I thawed a chicken, then plans changed. Is it really a problem to refreeze it?
Rachel Sherman: The answer to this question goes back to the temperature “danger zone.” If you have taken your chicken from the freezer and defrosted overnight in the refrigerator, it is probably safe to refreeze it. However if there is a chance the chicken temperature has risen into the “danger zone” during your thawing process, I would not risk it. The USDA has guidelines on their website if you want to read more.
Related: Frozen food: expert tips on how to get the best out of your freezer
Welcome to the conversation with guest experts Rachel Sherman and Caroline L Schauer
Food safety concerns us all.
It used to mean properly washing lettuce and cooking chicken to 165F.
But between nonstop food recalls and warnings of Pfas “forever chemicals” in everything from pans to takeaways boxes, these days it can seem like it’s as much about what you keep out of your kitchen as how you cook. The quality of what you buy matters.
That’s what the Filter US is here for. We’re your guide to buying fewer, better and more sustainable things. Our reviews are independent and trustworthy, and our buying advice is informed by years of rigorous testing and expert knowledge.
Join us live in conversation with guest expert Rachel Sherman, associate director of the Drexel Food Lab, and Caroline L Schauer, department head and professor of materials science and engineering at Drexel University.
Drexel has reported on the best cheese storage containers and found instant coffee that’s so good it beat drip in a blind taste test. Through rigorous tests, they determined the Cosori to be the best, most consistent air fryer (and it’s Pfas-free!), while Our Place and Lodge came out on top in testing to find the best nonstick pan.
No question is too big or too small (as long as it’s about what happens in your kitchen). Sign up or sign in to ask.
Join us on 26 October at 12pm ET (4pm GMT).
Related: We tested 13 non-toxic, Pfas-free pans in a food lab. These seven passed
Related: I tried the new Anydeli plastic-free containers: ‘The perfect food storage finally exists’
Updated
