Successful return to the past

Yesterday morning I did something I haven’t done for nearly 60 years: I made scrambled eggs in a cast iron pan. That sentence raises so many eyebrows (even for me), that there’s only one logical solution: A blog post. And here we are.

When I was a young boy, my mother used cast iron pans—a larger-sized one, a medium one, and a small one. She also had a large deep-sided pan with a cast iron lid that she called a Dutch oven, but, to modern day me, it was like a very deep fry pan with a lid, though the use is what matters. Her pots, on the other hand, were all aluminium.

At some point around 1970, my parents got an aluminium fry pan with a Teflon coating, and that’s what I used after that—and nearly all my fry pans from that point were also aluminium with a nonstick coating right up until very recently. Some years back, I became aware of the research showing evidence of the potential toxicity of PFAS, the chemicals that are the artificial chemicals that are used in nonstick coating for cookware, but also in flame retardants, waterproofing treatments, carpets, yoga mats, wall paint, adhesives, and lots of other stuff. The stuff stay around in the environment for such an incredibly long time that they’re commonly known as “forever chemicals”. Some PFAS are carcinogens or endocrine disruptors and have been linked to all sorts of health problems. I wanted to move away from non-stick cookware to avoid PFAS.

Sometime between 15 and 20 years ago, Nigel bought us a set of stainless steel pots and pans from an online liquidation auction company, and I still have them all. He later got us a set of name-brand non-stick pots and pans that were all in a line carrying the name of a famous British chef and TV cooking show presenter (the brand and names aren’t relevant to my point). Nigel preferred the non-stick pots and pans, and for a time I was indifferent—though the nonstick frypans were undeniably easier to clean than the stainless steel one we also had.

Around 2015, give or take, I’d started becoming increasingly concerned about the proliferation of chemicals in everyday life—but I still used the non-stick cookware. That all changed after Nigel died and I moved to Hamilton: The hob (cooktop) in my new house was induction and incompatible with the non-stick cookware, apart from the two frypans, which had a steel plate in their bases for better heat capabilities (the pots’ metal were all exclusively aluminium). I gave the pots away, and kept the frypans.

The smaller of the two frypans (the oldest one, which Nigel bought separately) began to lose its non-stickiness, and I knew I needed a replacement. I decided to go back to my roots and buy a NZ-made cast iron fry pan, which I did in 2022. I didn’t mention that here at the time, but I did in 2024 when bought the same cpmany's cast iron dutch oven to replace our older one that was also incompatible with my induction hob.

Cast iron has to be “seasoned” to be used, and over time it develops a natural non-stick surface. However, I only recently started using that pan reasonably often, so I didn’t know if it was non-stick enough. But it was becoming more urgent that I use it because a similarly sized ceramic-coated pan I was using was losing its non-stickability, and I needed an alternative.

It turned out that the cast-iron pan performed very well, with only a little sticking at the edges, where the base meets the wall, which is acceptable to me. It was, in fact, better than either the failed nonstick pan or the ceramic one, and the scrambled eggs stayed together, which is what I was after that day. My next attempt will be to try making fried eggs, and if that’s acceptable I’ll no longer need either the ceramic pan or the last remaining nonstick pan I have, although that one I’ll need to replace regatless because it’s slowly losing its non-stickability, and its surface is starting to get pits in it, which means it’s time for it to go).

I’m still mastering (re-mastering?) the use of cast iron cookware, a lifetime after I last regularly used that kind, but I feel good about this change—actually, it’s not a change as much as it’s going back to my roots. Apparently, this really is a successful return to my past from decades ago, but one that’s been in the works, one way or another, for many years. It’s about time. And patience. And the right cookware.