I wrote this as a comment under my post about winning Smithey Carbon, steel cookware, but I thought I’d make it into a separate post in case anyone searches for information on the subject.
I had won a four piece set of Smithey carbon steel cookware…
Update: I set these pieces on a shelf until we get our kitchen installed. They would work great on the camp stove that we’ve been cooking on for the last 18 months, but we don’t have much room for pots and pans while they’re not being used.
in the meantime, I got an answer to a lifelong problem, And it turns out I have a genetic mutation where my body does not get rid of iron. It’s hemochromatosis, specifically the kind where I got it from both parents.
It is recommended that people with this condition do not cook on cast-iron or carbon steel. Our plan had been to transition to cast-iron and carbon steel for everything once our kitchen is done, and winning this Smithey cookware was just a perfect part of this transition.
After much research, I came to believe that the proclaimed level of danger of using cast-iron or carbon steel was not supported by science. 99% of the warnings are based on studies that do not adequately answer the extremely pertinent questions that I need to have answered before I can assess the danger level.
I was really aggravated to find out how authoritatively everyone speaks, but then they don’t have the scientific information to base their authority statements on.
Anyway, I came up with a plan that I think will work for us.
1. 10” ceramic by Made In for eggs only.
2. 10” All Clad stainless steel for our “daily driver”.
3. Then for larger pans, or when we need more than one pan, I will break out the cast-iron or carbon steel.
4. For pots and sauce pans, for normal usage, we will use our existing 5 ply stainless steel and enamel Lodge Dutch oven. When I cook outdoors for guests, or when we go camping, I will use the regular cast-iron Dutch oven ovens.
I believe this plan is the right choice, considering the information that I was able to put together. It reduces our usage of cast-iron and carbon steel, but because I believe the danger level has been grossly overstated, I am not completely eliminating it.
I was really, really looking forward to the transition to cast-iron and carbon steel. Both for cooking reasons, as well as the aesthetics. They give me a tremendous amount of joy. Our kitchen in our “new” house that we are building (and currently living in) will be white washed T&G pine, with Hickory cabinets. The idea of cast-iron and carbon steel pans hanging in the kitchen, and then using them daily, makes me very happy. So everything considered, It’s all very disappointing to me.
But hey, for 35 years I’ve known that I have an iron problem. So I’m grateful to finally have answers. I just hope I didn’t permanently damage my liver, by delaying treatment until now. I think I’ll be OK, but I’m not confident. I am currently in the treatment phase, and then I will switch to the maintenance phase. Since it’s genetic, there is no cure.
i’m really grateful that my treatment literally helps other people live. The primary treatment for this condition is phlebotomy. I am donating blood every two weeks during the treatment phase, which could take up to 18 months. Then I will switch to the maintenance phase for the rest of my life, which is donating blood every 2 to 4 months. There could be further complications, but the risk of that is pretty small for my particular situation.
All that to say, after this diagnosis I traded the Smithey oval roasting pan, the wok, and the farmhouse pan for a Smithey deep farmhouse pan + lid, and the new 10” All Clad. So I’m actually down to two Smithey pieces, plus the lid.
Adapt and thrive!
I had won a four piece set of Smithey carbon steel cookware…
Update: I set these pieces on a shelf until we get our kitchen installed. They would work great on the camp stove that we’ve been cooking on for the last 18 months, but we don’t have much room for pots and pans while they’re not being used.
in the meantime, I got an answer to a lifelong problem, And it turns out I have a genetic mutation where my body does not get rid of iron. It’s hemochromatosis, specifically the kind where I got it from both parents.
It is recommended that people with this condition do not cook on cast-iron or carbon steel. Our plan had been to transition to cast-iron and carbon steel for everything once our kitchen is done, and winning this Smithey cookware was just a perfect part of this transition.
After much research, I came to believe that the proclaimed level of danger of using cast-iron or carbon steel was not supported by science. 99% of the warnings are based on studies that do not adequately answer the extremely pertinent questions that I need to have answered before I can assess the danger level.
I was really aggravated to find out how authoritatively everyone speaks, but then they don’t have the scientific information to base their authority statements on.
Anyway, I came up with a plan that I think will work for us.
1. 10” ceramic by Made In for eggs only.
2. 10” All Clad stainless steel for our “daily driver”.
3. Then for larger pans, or when we need more than one pan, I will break out the cast-iron or carbon steel.
4. For pots and sauce pans, for normal usage, we will use our existing 5 ply stainless steel and enamel Lodge Dutch oven. When I cook outdoors for guests, or when we go camping, I will use the regular cast-iron Dutch oven ovens.
I believe this plan is the right choice, considering the information that I was able to put together. It reduces our usage of cast-iron and carbon steel, but because I believe the danger level has been grossly overstated, I am not completely eliminating it.
I was really, really looking forward to the transition to cast-iron and carbon steel. Both for cooking reasons, as well as the aesthetics. They give me a tremendous amount of joy. Our kitchen in our “new” house that we are building (and currently living in) will be white washed T&G pine, with Hickory cabinets. The idea of cast-iron and carbon steel pans hanging in the kitchen, and then using them daily, makes me very happy. So everything considered, It’s all very disappointing to me.
But hey, for 35 years I’ve known that I have an iron problem. So I’m grateful to finally have answers. I just hope I didn’t permanently damage my liver, by delaying treatment until now. I think I’ll be OK, but I’m not confident. I am currently in the treatment phase, and then I will switch to the maintenance phase. Since it’s genetic, there is no cure.
i’m really grateful that my treatment literally helps other people live. The primary treatment for this condition is phlebotomy. I am donating blood every two weeks during the treatment phase, which could take up to 18 months. Then I will switch to the maintenance phase for the rest of my life, which is donating blood every 2 to 4 months. There could be further complications, but the risk of that is pretty small for my particular situation.
All that to say, after this diagnosis I traded the Smithey oval roasting pan, the wok, and the farmhouse pan for a Smithey deep farmhouse pan + lid, and the new 10” All Clad. So I’m actually down to two Smithey pieces, plus the lid.
Adapt and thrive!
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