Non stick pans.

[Dave Shepard]

I'm trying to make gluten free wraps at home, and there are many easy looking recipes on YouTube. The issue in seeing is the need for a non stick pan. I'm really not 9n board with Teflon. Ceramic might be an option. Durability is probably not an issue due to the limited use. Cast iron and carbon steel are out due to iron issues. I'd l8ke to be able to use my Revereware, but I'm predicting instant vulcanization of any batter poured into stainless. Anyone here have any suggestions or experience? Thanks

 

[lxskllr]

Must it be a non stick pan? What about a little bit of fat, or a cooking spray? Without chemicals or steel, I don't think there's much left that could be considered non stick.

 

[Dave Shepard]

I'm going to try the stainless, I'm just seeing that non stick, which is usually Teflon, is always called for.

 

[lxskllr]

I'm not too hip on teflon myself. I have one small teflon pot I got out of a treasure box at work, cause it was a size I could use, but I'd prefer it was plain stainless or aluminum. They say particles and flakes are harmless, and pass right through, and the danger is overheating the pan, and having the teflon vaporize, but I'd just as soon not deal with it all. I tolerate the one I have cause it was free.

 

[flushcut]

Regardless of the pan material you need to get them hot. Stainless with a little oil and some good heat is non stick all day long. And don’t get impatient and play with the food let it sit in one spot for a bit. Pampered Chef stoneware stuff is another option but those need to be seasoned similar to cast iron and get better and better the more you use them. But I’m not sure they make a “pan” but their stuff is nice.

 

[flushcut]

Any thought to enameled cast iron?

 

[Dave Shepard]

I think they might be an option. Durability is the common complaint with any coating, but I won't be using metal utensils, or using it for everything. Or sucks I can't use regular cast, as I have a lot of Griswold cast.

 

[lxskllr]

If they're well seasoned, would you be getting any iron out of them? I probably wouldn't use them for sauces, but for straight up frying it might be alright. I wonder how you could test for that?

edit:
I wonder if a water test would work?

https://www.amazon.com/Industrial-Test-Systems-481046-SenSafe/dp/B00RY92XGO?crid=1D3TJ1KVP5WTR&dib=eyJ2IjoiMSJ9.cHbiec4r5eID9XEOjse3QkUOR7ud6Wh5ue6xWDSk-LPeNRB3ZT6t7eN-iWgS2nZ8TJlxcmrgRGc7S-m7Q8FuA5HtG9TKqXZIMHFqK6SBs1Kq0L-jUWONZIVuvM-HhaFKrUu4QsC5awv93LbIERxDLn0wL0g_ffm9eElqHxzWGFUTRaP5O2k-Gye9zko0qkZVpMsGXNNj_GDr6kIzd6wzLxmNbb3y98UMts4mOEMpQuUzO1eUdP16EbDysMBQfW6q8_Ga-m5Is4e3ksn6hV4tk7dAvbHMByqIBG0Gv5ptyHlf_sJJlZLVxlxGvYCxoBER_askn7IlG-31EnehHFVXws3Trd6KZGdYjGM4yqSU4CSFthkYTm4i-LHNwfGTAswln_EZup6R6D_JZKXMmoG99L8uNo2RG-sgn2HKbraZzHV36Kf8jdhoXXQdD7s3xDcg.K9brtlPwjJUDC30q5Vc0_NgEWPsjfEe9xC2Z5DqxcWE&dib_tag=se&sprefix=iron+testing%2Caps%2C171

Maybe make something simple like a pancake. Weigh out some precooked ingredients, thoroughly mix it in water, then test. Take the same amount, fry it into pancake, mix it into the same amount of water, and test. Compare results.

 

[Nutball]

I like Teflon, just don't scratch or overheat it, and it's great. Ceramic wears out quickly, and stainless takes getting used to. I think you have to run stainless around as hot as it takes to smoke oil or start burning butter to get the non stick properties, after adding butter of course. Don't add butter until it's not enough. On the bright side you can scrub all you want when cleaning because there's no coating, though I assume maintaining a polished finish might be best

 

[flushcut]

I think they might be an option. Durability is the common complaint with any coating, but I won't be using metal utensils, or using it for everything. Or sucks I can't use regular cast, as I have a lot of Griswold cast.

Griswold is fine cast iron no doubt.

 

[Dave Shepard]

I've acquired a small ceramic pan. I'll experiment with that, and go from there.

 

[treesmith]

I've seen far too many of the "non-stick" pans start to peel/flake after a but of use. My wife found a hybrid cat iron skillet several year ago and she loves it. I eat an omelet cooked in it every morning. After a bit pop seasoning, it is basically non-stick. I can't find a single marking on it to indicate ID, but here's something very similar to it.

Frypan - Cast Iron Blacksmith Hybrid Series

The NextGen Cast Iron Cookware The Stahl Blacksmith Hybrid Frypan is the latest addition to our range of premium cookware. We got you India’s First Lightweight Cast Iron cookware range which is super easy to use and maintain! This Cast Iron Frypan is the perfect fusion of traditional material...

stahlkitchens.com

 

[Dave Shepard]

I made my first attempt at quinoa wraps tonight. I'd say it was a success. I soaked a cup of quinoa overnight. Drained and rinsed then put in the blender with a cup of water. If you are wondering how long it takes a Vitamix to turn quinoa into batter, it's somewhere between 9 and 10 seconds. The non stick pan was at 350⁰ by ir thermometer. I wasn't expecting it to go well, but it was very easy, and zero issues with sticking. I ate the wraps plain, as I want expecting to end up with viable wraps, and they were surprisingly edible. Depending on what I'm going to use them for, I think I may experiment with adding stuff to the batter, like onion or garlic.

 

[Burnham]

Looks great. That's an outstanding result.

 

[Dave Shepard]

Thanks! It's a little different from flour, but it's strong, I dint think it will tear too easily.

 

[lxskllr]

What's your opinion of the product compared to standard wraps? I wrote before I was surprised by gluten free pizza crusts on frozen pizza, where I actually like them better than standard.

 

[Dave Shepard]

These were a little thicker than flour, and a little spring-ier. I'm only a few wraps in, but I think with practice I get the batter to spread more before it takes a set. The wraps are mostly about portability. I have a couple of things I do stuffy them, like make a burrito with the beans and rice InstantPot recipe plus arugula. Then I grill it in a skillet. Very convenient to take a couple in my lunch bag and eat cold. I've seen people use it with curries and the like, although I'm not sure there is a recipe that adequately resembles Naan.