Replies (40)
100% agree
This is why I’m offloading my bags of Redmonds for free 😂
A lot of people don’t care about the heavy metals and still want the upgrade from refined table salt to Redmonds
This has been another great alternative confirmed by other resources
Dang, thanks for the heads up. Redmond is the brand my wife and I have been using for a while. Been getting into the Ray Peat stuff recently. Will be keeping a close eye on your posts going forward!
Agreed.
Most people are desperately in need of minerals.
Diamond Kosher is solid and used across the restaurant industry. It's not a full mineral salt, tho.
Maldon finishing salt is also excellent, low metal, and widely available.
I’m all for this but do we really need to pay such an insane premium? Was traveling through Portugal and picked up 10kg of salt straight from the sun dried flats for around 12 euro
Good to know 🫡
Table salt —> Morton’s —> Redmond’s —> Jacobson’s/Vera
General use: Vera/Jacobson
Pasta water: Diamond Kosher
Finishing: Maldon Flakes
A little related, what cooking implement is worth the sats? Looking to ditch my cast irons because of the iron. I’ve heard some stainless steel is coated in zinc. Need your rec 🙏
Big All-Clad fan. I like their sauciers instead of small pots. I like their large chef pan instead of medium stock pot. And a very tall stock pot for seafood and other needs. Their skillets are solid but cast iron is good for skillets post fond.
I think Made In makes a good ceramic skillet for eggs, to be used with a good silicon spatula.
For lower nickel options, I think carbon steel is a good way to go.
It's tricky to season, but worth it long term.
Mauviel and de Buyer.
Nickel is a big problem with women (PCOS et all).
Thank you 🙏🙏🙏
All-clad is solid. Is there concern with cast iron though?
@Great GheeLeeches iron into the food unfortunately. Many negative effects from heavy metals in the body.
@Laser can explain better, but many of the issues humans face today are not correctly attributed to almost everyone having crazy levels of heavy metals in their bodies. From foods, vaccines, cookware, environment (and yes, the air)
It’s a good rabbit hole to go down
Damn, disappointed to hear, since I love my cast iron. Will do some research, thanks!
I know I love mine too so it’s rough for both of us hahaha
Unlike heme (animal) iron, elemental iron is extremely toxic to the body.
I recommend against cast iron for pots where you would boil liquid in them, or for grilling grates.
As a frying pan, where a deep fond builds up, or with ceramic coated, I think cast irons pans can work. Personally prefer high carbon steel for pans for heavy duty searing.
Nickel in stainless is also problematic, as nickel has a long half life, so it builds up in the body. Women with PCOS almost always have a high nickel burden. It's not benign.
Despite popular lore, elemental copper is not good for you either as it gets trapped in the intercellular space, although at least it performs an anti infection role there.
Plant copper and animal copper is ideal.
Low nickel clad pans, ceramic coated cast iron pans, clean charcoal (binchotan) w wood skewers, low lead glass pots, carbon steel...
No silver bullet, but these are what I prefer.
Gas vehicles are actually brutal for metal burden. Cadmium has since replaced lead in gasoline as a anti knocking agent, and it's the only thing worse than lead.
The cost (potential iron issues) far outweighs the benefit (cast iron subculture), unfortunately.
Like with carnivore, the Bitcoin space got cooking vessels wrong, too.
Jacobsen’s and Vera have full mineral profiles?
Yessir and actually look into Baja Gold as well. That might be my new go-to
Looking at their site now and those comparison charts are compelling
100%
@Laser recommended pans on stovetop for:
- Cooking beef / fish
- eggs
?
asking for brands specific
Laser, do you have a view on copper gluconate as a supplement please?
For delicate work I like Misen's nitrogen cooked carbon steel pan.
It's fairly nonstick and leaches much much less elemental iron than cast iron.
Light and easy for every day use.
Misen
Carbon Nonstick™ Frying Pan
Our Carbon Nonstick™ Frying Pan is the easiest carbon steel pan you’ll ever use—perfect for home cooks looking to level-up from chemical nons...
Thank u sir
To be completely honest the safest (while still being practical) cookware is heavily enameled cast iron.
Le Creuset is the goat.
Big downside is they are beastly heavy and must be carefully handled to preserve enameling.
Low elemental iron, low elemental nickel, and safe with acidic foods.
Heavy enough to sear a steak or grill indoors, slick enough to make soft white fried eggs and fluffy scambled eggs.
My wife doesnt like the weight for 3x meals a day and I don't blame her. We a Le Creuset we use for acidic cooking (esp tomato meay sauce) in order to avoid mega dosing nickel from our stainless.
Misen's treated carbon steel pan does well with acidity too.
Also enameled cast iron really sucks at heat distribution. Hot spots common, just like with cast iron.
No free lunch out there.
Hmm I see. Just looking for a good well rounder for what I mainly cook for myself, which are meats and eggs
For meat and eggs I think the Le Creuset skillet is the best balance of health and quality.
https://www.lecreuset.com/signature-skillet/20182US.htmlThank you L 🫡
My sentiments exactly. This is like the black pig (pata negra). The Spanish are better at marketing, Portuguese not so much.
Glad to see you got yourself some Rio Maior salt.
#Peatstr #WorthTheSats
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