Since you recommended Caraway glass storage containers, what are your thoughts about their ceramic coated cookware?
Also do you recommend avoiding seed oil as a seasoning oil (not cooking oil) for cast iron and carbon steel cookware? Or do you think trace amounts of cold-pressed options are ok as a seasoning polymer?
I still haven’t found good studies on seed oils. OC you want to make sure what you use isn’t rancid, but until I see any decent data at all, my default assumption is going to be that it’s a grift.
Mostly agree with the nonstick but I will always keep one around to use for omelettes. I’m sure a steel on can be used but I don’t lose sleep over using nonstick medium heat and below.
Other advice all seems solid, thanks. Any thoughts on iodine?
Don't know much about iodine so no thoughts there! I think I'd agree to disagree on the seed oil thing. In my opinion the evidence is pretty solid. But also food just tastes better in the real oils! Glad to help though!
Thanks as always Myles. I feel like you’re the person to ask, but any suggestions on good kitchen cleaning products? Specially after sponge/scrubber that’s not going to break down and leave microplastics around.
Thanks for this great list!
Since you recommended Caraway glass storage containers, what are your thoughts about their ceramic coated cookware?
Also do you recommend avoiding seed oil as a seasoning oil (not cooking oil) for cast iron and carbon steel cookware? Or do you think trace amounts of cold-pressed options are ok as a seasoning polymer?
I’d expect there to be some basic human RCT evidence if they were as bad as claimed.
This one may be worth a read, or skim
https://www.the-nutrivore.com/post/a-comprehensive-rebuttal-to-seed-oil-sophistry
I still haven’t found good studies on seed oils. OC you want to make sure what you use isn’t rancid, but until I see any decent data at all, my default assumption is going to be that it’s a grift.
Mostly agree with the nonstick but I will always keep one around to use for omelettes. I’m sure a steel on can be used but I don’t lose sleep over using nonstick medium heat and below.
Other advice all seems solid, thanks. Any thoughts on iodine?
Don't know much about iodine so no thoughts there! I think I'd agree to disagree on the seed oil thing. In my opinion the evidence is pretty solid. But also food just tastes better in the real oils! Glad to help though!
Thanks as always Myles. I feel like you’re the person to ask, but any suggestions on good kitchen cleaning products? Specially after sponge/scrubber that’s not going to break down and leave microplastics around.
I'd look for a steel wool scrubber for your cast iron and you can look into boar bristle scrubbers!