Cast Iron Skillet: Better Flavor and Safer for You

While switching over your pots and pans from non-stick can be daunting on you and your wallet, the first step is to get a cast iron skillet. This is one of the easiest things to switch immediately and start transitioning to using your non-stick calphalon pans a little less. 

The Gist:

• Non-stick may be convenient, the pans are coated with polytetrafluoroetheylene (PTFE), a synthetic polymer more commonly known as Teflon. PTFE is a apart of a larger chemical family called PFCs.
• At high temperatures toxic fumes from Teflon are released and can be harmful to pets and show up in flu like symptoms known as the "Teflon Flu." 
• In just a few minutes on a conventional stove top temperatures rise high enough to break up the coating and emit toxic chemicals in the air and in your food. 
• PFCs have been found in nearly all Americans and long term effects include: weakened immune system, whacky hormone levels, and smaller birthweight and size for newborns. Read more here.
• Take the first leap and get a cast iron skillet to ease your transition away from non-stick Teflon pans. 
• If you are still using some non-stick pans heat it up very slowly and avoid using sharp utensils that scrape the bottom.

I've recently gotten into adding Baby Bok Choy to my veggies list and love what they add to any salad or dish. Recipe:

• Heat avocado (or your preferred cooking oil) in a pan. 
• Cut baby bok chop in half and place in pan on one side. 
• Season with salt and pepper. 
• Flip and let it get crispy
• Sprinkle with coconut aminos as a soy sauce substitute for the same flavor with way less sodium. 
• Enjoy!