Can Non-Stick Pans Go In the Oven?

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If you’re someone who only cooks to get by, you probably see buying kitchen tools as a big investment and don’t want to buy a specific tool, utensil, or appliance for every small thing. Sometimes, improvising goes a long way. We’ve all done it. So, you do the best you can with what you have in your kitchen.

But is this always a good idea? Of course, there’s a reason why there are a variety of different tools you can use in the kitchen; ease of use and practicality. Have you ever used a cast iron wok for your homemade stir-fries? They’re great! Sometimes, using just the right tool for the job not only cuts down on your cooking time but can also make cooking that much more fun.

Of course, there are also situations when you don’t want to use the wrong tool when you’re cooking. You don’t want to put your or anyone’s health in danger. And that brings us to the question: can non-stick pans go in the oven? Since non-stick pans can be made out of a variety of materials, let’s see what kinds of non-stick pans there are and whether they are safe to use in the oven or not.

What Are Non-Stick Pans Made Out Of?

Non-stick pans are made out of many different materials. They may even be made out of a combination of materials or there can be layers to the coating. Therefore, there are a lot of things to look out for when you’re checking whether a pan is oven safe.

First, let’s check out the most common materials used in non-stick pan coating:

PTFE (Polytetrafluoroethylene) Coated Non-Stick Pans

PTFE-coated non-stick pans are one of the oldest and probably most popular non-stick pans out there, but you may have never heard of them before. This is because they are much more widely known as “Teflon”  pans, a term that is actually a brand name.

The material itself, PTFE, is safe to use at low temperatures. It’s resistant to heat, moisture, and friction, which makes it so that the food that you’re cooking doesn’t cling to the surface of the material. Because of their durability and convenience, Teflon pans are among the culinary items that many people rely on the most in their kitchens.

When you’re cooking with PTFE-coated pans, one of the most important things to remember is that they should never be used with metal. The oxidation, or rusting, of the aluminum substance that occurs when the PTFE pan or pot is scraped can induce PTFE poisoning. You also shouldn’t use metal or wire cleaning sponges when you’re cleaning your PTFE-coated non-stick pan.

Ceramic (Sol-Gel) Coated Non-Stick Pans

Made from a mixture of silica and clay, ceramic coated pans and pots are gaining more and more popularity and quickly becoming a staple in everyone’s kitchen. They are much healthier than PTFE non-stick pans, but there are still a few things to watch out for when you’re cooking with a ceramic coated pan.

Although it’s safe, it’s important to understand that ceramic pots should not be washed in the dishwasher if you want them to last longer. Dishwasher detergents contain salt and chemicals that harm and deteriorate the ceramic coating. Your cookware will last longer if you wash it by hand.

It’s also a good idea to not cook at high temperatures while using ceramic non-stick pans, as that can also damage the ceramic coating. Using metal utensils may also scratch the surface and weaken the coating. If the coating is damaged, your pan will no longer be “non-stick” and the coating may start to come off.

Enameled Cast Iron Non-Stick Pans

Enamel is a coating material from Ancient Greece. At the time, it was used in the making of jewelry and ornaments. In the recent past, it also has been very popularly used as a coating for cast iron pans, pots, and skillets.

The enamel coating is usually applied to cast iron pans to make them non-stick, and it’s actually healthy to use. But enameled cast iron non-stick pans may distribute heat more poorly compared to non-enameled cast irons.

Anodized Aluminum Coated Non-Stick Pans

Anodized aluminum-coated non-stick pans are another traditional alternative to PTFE-coated non-stick pans. They are known to be safe as long as the coating is applied correctly and the material being used is pure and of good quality.

However, just like PTFE-coated and ceramic-coated non-stick pans, you need to be careful about using metal utensils while cooking with aluminum-coated cookware. If the surface is scratched and aluminum is exposed, it may lead to poisoning.

Seasoned Cast Iron Non-Stick Pans

Cast iron is normally not a non-stick material unless it’s coated with different materials such as enamel, as explained above. But it’s definitely a go-to for a lot of professional chefs and home-cooking hobbyists. So, how can you use your cast iron without it sticking to everything? The answer is seasoning your pan!

This technique, known as seasoning, improves the flavor of uncoated cast iron kitchenware while also making it more durable and non-stick. In fact, some people even recommend baking your newly purchased uncoated cast iron cookware before using it for the first time.

How to Season Your Cast Iron Pan

To shortly walk you through the process;

  • First, clean and rinse your cast iron skillet or pot with dish soap and a dish sponge.
  • Remove any excess water by rubbing the pan with a dry cloth or a paper towel.
  • Then use a heat-resistant oil like sesame oil, coconut oil, or olive oil to grease the inside of the pan. Using a paper towel, wipe away any excess oil.
  • Position the pan upside down and bake for 1 hour in the oven at 180-200°C.
  • After turning off the oven, allow it to cool for one to two hours before using your cast iron pan.

Superhydrophobic Material Coated Non-Stick Pans

Superhydrophobic materials are not very popular in cookware as of yet. But there are definitely examples out there. Superhydrophobic material-coated pans are expected to gain popularity once they become easier to produce.

Silicone Non-Stick Coating

Usually used in bakeware, silicone, made out of silica, is another type of non-stick coating. Although not used in pans and pots, silicone is very popularly used in baking trays and molds. They are very safe to use as long as they do not contain plastic material as filler, since silicone is a non-toxic material to the human body.

Although it’s not toxic, materials coated with silicone should not be heated up higher than 300°C, just to be safe. And while we’re on the topic of safety, we should also add that using hard or sharp utensils on your silicone cookware can also scratch it. Although silicone itself isn’t toxic, the scratches can house bacteria inside the silicone.

Lastly, you should also remember that silicone is not entirely non-stick by itself. Usually, you need to coat your baking pan with a substance like flour or cornstarch to get a complete non-stick result.

Can Non-Stick Pans Go in the Oven?

Now that we have explored the different types of “non-stick” materials you may come across, we can safely come to a verdict on whether non-stick pans can go in the oven or not. By now, you may have realized that the answer is very simple: it depends!

Firstly, as we have explained above, the term “non-stick” does not refer to one specific material. Your non-stick pan can be made out of any of the materials we’ve listed and their oven-safeness depends greatly on that. If your non-stick pan is PTFE-coated, it is not recommended to use it in the oven. However, some recently made PTFE-coated non-stick pans can be oven safe, due to the fact they’re manufactured using new technology. To be 100% sure, always check the box your pan came in for any indication that particular pan it’s oven safe.

Most ceramic-coated non-stick pans, on the other hand, are perfectly oven safe. As long as the product is of good quality and the coating is 100% ceramic, it should be able to handle extremely high temperatures.

Also, most modern enameled cast iron non-stick pans are oven safe. But it’s always a good idea to check the box that your product came in, or if you can’t find the box, check your manufacturer’s website for information regarding its oven safety.

Regular cast iron pans are oven safe as well,  regardless of whether they’re seasoned or not, as iron is very durable in higher temperatures.

Lastly, anodized aluminum-coated non-stick pans are also generally safe to use in the oven as long as there are no scratches on the surface to cause raw aluminum to be exposed to heat.

Our Takeaways

Now that you know what materials are used to coat non-stick pans, and whether non-stick pans can go in the oven or not, you can safely get to cooking your delicious meals.

Whether your non-stick pan can go in the oven or not relies on the material used for its manufacture. It’s generally not safe to use PTFE-coated non-stick pans in the oven. But the alternatives, such as ceramic-coated non-stick pans and enameled cast iron non-stick pans, are great options if you want the ability to use your non-stick pan in a more versatile way.

Just be sure to not use extremely high heat or use sharp, metal utensils, as both can damage the non-stick coating of your pan.

And lastly, let’s end with a reminder that even if the body of your non-stick pan is made out of oven-safe material, it’s still a good idea to check if the handles, the lid, or any other part is made out of plastic or any other material that can burn in the oven.

Where Does Sausage Come From?

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“Those who like sausages and the law should never watch how either one of them is made “ –  an old saying that makes you, even more, intrigued to know what happens behind the scenes. Who invented sausages and what are the main ingredients?

Different countries have their own recipe and version for what we would all agree is a sausage – a highly seasoned minced meat encased in a skin or a casing. Because of this, the ingredients for sausages can be very different from country to country or even from region to region within one country.

This begs the question of whether it’s possible that different cultures around the world invented the sausage independently from one another?

In this article, we’ll try to answer the question “Where does sausage come from?” by looking at the origins and history of sausages. But also, we’ll try to give a brief overview of the different types of sausages around the world and the production process, which reveals insights into the sausage industry.

Origins of Sausages

The word sausage comes from the Latin word salsus meaning salted. And, if you’re wondering why the word “salted” would represent minced meat encased in an animal’s skin, there’s an interesting story of how the sausage got its name.

The first thing you need to know is that sausages have been around for centuries. This means that people have been making sausages even before sophisticated methods of preparation and preservation were available. Because of this, with no refrigerators for centuries to come, people used salt to preserve meat.

So, does this mean that the Roman Empire was where sausages were first made? No, not quite. As it seems, sausages can be traced back all the way back to 3100 BC and the Sumerians in a region called Mesopotamia – or at least, one type of sausage.

Since different types of sausages originated in different parts of the world throughout history. Therefore, it makes sense to construct a timeline where different types of sausages first appeared.

Timeline of Sausage Evolution

People began making sausages around 5000 years ago. This means that the history of sausages is as long as civilization itself. Here’s what that looks like.

3100 BC: The First Sausage in Mesopotamia

The Sumerians were an ancient civilization in southern Mesopotamia (today Iraq) who were considered the creators of civilization as we understand it today. But, they’re also considered the inventors of something else too – the sausage.

There’s evidence that Sumerians used the meat of dead horses or hunted animals such as lions, deer, boar, cattle, and more to make sausages.

However, these sausages are not something that we can see today, and for a good reason. They were made in a very unhygienic manner and without any knowledge of preservation, which means their shelf life was basically non-existent.

1000 BC: Sujuk in Turkey

Around 2000 years after the Sumerians, the Turks were able to improve the ways food was prepared. With this knowledge, they created their own sausage – the so-called sujuk.

The sujuk is a dry, spicy, and fermented sausage typically made from ground beef and a lot of spices such as cumin and garlic. In Bulgaria, Kazakhstan, and Kyrgyzstan, horse meat was used.

The sujuk is still consumed today in several Balkan, Middle Eastern, and Central Asian cuisines.

580 BC – 300 AD: Lap Cheong in China

After the Turks, the Chinese started making their own sausages called Lap Cheong. The term Lap Cheong is a generic word referring to the many different types of sausages originating in China.

The main ingredients in Lap Cheong sausages are fresh pork or liver, although different countries in Asia have their own version and recipe.

Today, Lap Cheong sausages are sold and consumed all around the world.

1300s: Merguez in North Africa

Another type of sausage popular today originated from the Maghreb cuisine in the northwesternmost part of Africa along the Mediterranean Sea. The merguez is a very spicy, red sausage that is typically made fresh from mutton or beef stuffed into a lamb-intestine casing.

Cumin, chili pepper, and harissa are the three spices most commonly used to make merguez, which give the sausage its characteristic red color. Today, the merguez is usually eaten grilled in sandwiches and with french fries.

1313: Bratwurst in Germany

The bratwurst is one of the most popular sausages today in Germany and the world. The word bratwurst is derived from the Old High German meaning finely chopped meat. The sausage is typically made from veal, beef, or pork.

The first documented evidence for a bratwurst recipe in Germany dates to 1313 in Nuremberg, which is still considered an internationally renowned center for production for grilled sausages.

Fun Fact: Did you know that Germany is the country with the largest volume of sausage consumption? In fact, Germans eat three times more sausages (per capita) than the second-largest consumer in Europe – Poland.

1376: Mortadella in Italy

Soon after the popularization of the bratwurst, Italy produced the mortadella, which is their first and one of the most popular sausages.

The Mortadella originated in Bologna, the capital of Emilia-Romagna. Traditionally, mortadella recipes included a pork filling (ground to a paste), small cubes of pork fat, and black pepper. However, today, several different variations of the mortadella exist and some of them contain pistachios or, more rarely, myrtle berries. This combination gives the mortadella a very unique taste.

1484: Frankfurter in Germany

As a true sausage-lover, in 1484, Germany invented yet another type of sausage that took the world by storm. The name frankfurter might not mean anything to you, but that’s what Germans call the hot dog! Somewhere in the 1900s, frankfurters were introduced in the United States and quickly became one of the most well-known items of American food.

The frankfurter is a highly seasoned sausage that’s traditionally made of mixed pork and beef. However, unlike many other sausages, the frankfurter is sold ready to eat. You may buy them loose, vacuum-packed, or canned. And, while you can eat them without cooking, they taste best when they’re slightly grilled.

1600s: Chorizo in Spain

In Spain and Portugal in the 1600s, people started experimenting with paprika, which led to the invention of the chorizo – a  fermented, cured, smoked sausage with dried, smoked, red peppers. Because paprika is the main ingredient, the chorizo has a deep red color.

Chorizo is traditionally made from pork. People eat it in a sandwich, grilled, or simmered in a liquid such as apple cider or alcohol.

1800s: Kielbasa in Poland

Kielbasa is a generic term that refers to any type of meat sausage originating from Poland. Because of this, kielbasa sausages come in many different flavors. In fact, every region has its own special recipe for kielbasa, including countries outside of Poland such as Hungary, Slovenia, Ukraine, and more.

Kielbasa sausages are typically represented as a U-shape, smoked sausage made from pork, although you can find kielbasa with other meat as well.

The Polska Kielbasa Wędzona, sausage with sugar and marjoram, is a unique and popular choice.

1830s: Saveloy in England

In the 19th century, England introduced the saveloy to the world. The saveloy is a highly seasoned, bright red sausage that’s traditionally eaten with chips (similar to french fries) and sauce.

The characteristic thing about the saveloy is that it’s normally boiled (pre-cooked) during production, although you can also find it fried in batter.

If you want to try a very traditional saveloy meal, go for a “Sav Dip” sandwich.

1903: Chipolata in France

In 1903, in Escoffier’s Le guide culinaire, the name and recipe for today’s famous chipolata sausage was first seen. The chipolata sausage is a very thin and small sausage intended to be eaten for breakfast.

Chipolata sausages are traditionally fresh sausages made from coarse-ground pork and seasoned with salt, pepper, sage, thyme, pimento, or nutmeg (if you follow the original recipe).

Today, chipolata sausages are very popular in England at Christmas, while in Switzerland chipolata sausages are made with veal and milk, in addition to pork.

How Are Sausages Made?

Mainly, sausages are made from fine minced or ground meat from different animals such as beef, lamb, pork, and poultry in combination with salt, spices, and other flavorings. After making the meat mixture, they are stuffed into casings. The casing was traditionally made from animal skin but is now more commonly made from collagen and cellulose.

From everything that we’ve covered so far, we can conclude that sausages can be made from almost anything. From the finest parts of meat to the scrap that is left on the butchers’ floor such as lips, ears, tails, etc. This is why their price tag can vary greatly. Sausages can either be one of the most expensive treats or one of the cheapest and most widely available items of food.

Regardless of what type of meat is being used, most sausage makers use pork fat to bind the ingredients together. Pork fat is considered to be a great binding ingredient because of its texture and mild flavor.

Aside from the ingredients, sausages also vary in the way they’re prepared, which dictated how they’re intended to be consumed. Based on preparation methods, we have several types of sausages.

Types of Sausages

Sausages can be fresh, made from meat, fat, spices, and multiple choices of flavoring required to reach the wanted taste.

There is also a so-called “cured” sausage and it has some good marketing strategy behind it. Cured sausages have a big amount of salt added into the mixture, after which they are left to dry for several weeks until all the moisture is removed from the mixture. The reason behind this process is to make them ready for consumption without the need for cooking. In other words, you can just buy them and get to eating straight away, without the need to cook them.

And, if you didn’t know, you can also have sausages as snacks! This type of sausage is also known as dried sausages or beef jerky. They are usually made the same way as any sausage with the difference of being enclosed in much smaller casings and dried for a long time to get that crispy taste – just as if fried.

Conclusion

We can thank the Sumerians in southern Mesopotamia for the invention of the original sausage, although eating their version is not something we would recommend. Thanks to innovations and discoveries in food preparation, people were able to improve their initial recipes. Then, different cuisines around the world started to experiment with taste and customized the recipe for the sausage to their liking.

Because of this, today, we have dozens, if not hundreds, of different types of sausages available in supermarkets. Whether you prefer fresh, smoked, boiled, cured, highly-seasoned, or not, there’s a sausage for every taste. Today, even vegans and vegetarians can enjoy a sausage thanks to plant-based alternatives.

Can You Deep Fry With Olive Oil?

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Eating fried food frequently is bad for our health, but can you imagine a life without french fries? Me neither. We live in a world where fried food is part of many traditional cuisines, not to mention the fast-food industry. On top of that, it’s absolutely delicious! So, if we can’t (nor want to) avoid it, what can we do to feel less guilty about consuming it?

One solution is to use a healthier oil when frying, which is not a new idea. Ever since science linked fried food with cancer, high blood pressure, type 2 diabetes, obesity, and other scary health consequences, people have been trying to find a way to make deep-fried food healthier by changing the oil they cook with.

The obvious choice would be olive oil, more specifically extra virgin olive oil as it usually ranks in number one in almost every health list, and for a good reason! However, at the same time, for some reason olive oil has been labeled as cancerogenic and unsafe to cook with, especially to fry with. This was quite a buzz a few years ago, and as it seems, it’s still a source of confusion for many.

For this reason, today, we’ll try to shed light on the issue of deep-frying with olive oil. We’ll carefully examine all the data available and finally put to rest the ongoing dilemma of whether you can deep-fry with olive oil.

What Makes Deep Fried Food Unhealthy?

Let’s start from the very beginning. The key to understanding whether we can deep fry with olive oil is understanding what makes fried food unhealthy. Knowing this will help us understand whether and how the properties of different types of olive oil might make it a safety concern when heated – and in what situations this happens (deep frying, shallow frying, baking, etc).

Every once in a while you’ll hear someone say: “Fried food is bad for health!” Hey, that was the first sentence in our article. But have you ever wondered why deep-fried food, such as donuts are so bad? Short answer: several reasons.

First, deep-fried foods significantly increase caloric and fat intake. This is not necessarily bad on its own – it only becomes bad when we put it in context. To give you an example, one baked potato (~100 grams, no salt or oils) contains around 93 calories and no fat. The same serving of McDonald’s french fries contains roughly around 323 calories and 15.5 grams of fat (based on data from the USDA). The difference is staggering and it’s due to two things: cooking temperature and the addition of oil.

From this, we can conclude that even with seemingly small amounts of fried food, we can easily  exceed our daily nutritional requirements, which is a problem in the long run.

Second, deep-fried food is bad for health not just because it has a dense caloric profile, but because of certain chemicals and the high fat content – especially the notorious trans fats!

What are Trans Fats?

Trans fat, also called trans-unsaturated fatty acids or trans fatty acids are a type of unsaturated fat that naturally occurs in very small quantities in meat and milk fat. However, the biggest health concern is when we consume artificial trans fats, also known as industrial trans fats, that are created during hydrogenation – a process that turns liquid vegetable oils into semi-solid partially hydrogenated oil. This happens under very high temperatures (such as when deep-frying).

Now, there’s a lot of chemistry behind these processes, so to avoid getting lost in the technical jargon, let’s quickly sum up.

The really unhealthy ingredient in fried foods is the so-called artificial or industrial trans fats. They form through the process of hydrogenation which combines fat (read vegetable oil) with hydrogen. This makes unsaturated fatty acids in the oil-saturated. And, these are the fats that scientists link to all kinds of diseases or health risks. A lot of manufacturers add trans fats on purpose to prolong the shelf life of a product, hence we can find artificial trans fats in many processed foods.

But, why are some oils considered healthier than others if high cooking temperature (such as frying) leads to hydrogenation? Do different types of oil act differently under high temperatures?

That’s exactly right.

Cooking Stability (Oxidative Stability) of Oils

Let’s talk more about chemistry – this time about rancidification, or more specifically about oxidative stability (oxidative rancidification). This is the process of complete or incomplete oxidation or hydrolysis of fats and oils when they’re exposed to air, moisture, light, heat, etc.

But, don’t let the big words distract you because in reality, we’re talking about a very simple process – how stable are oils under high cooking temperatures. In other words, what temperatures can different oils withstand before they go rancid and start releasing bad chemicals? This can refer to the formation of trans fats (as mentioned already), but also other toxins.

There are a number of factors that impact an oil’s oxidative stability (cooking stability). These include:

  • number of antioxidants –  as the name suggests, antioxidants protect against oxidation. Oils with high antioxidant levels are considered healthier.
  • type and ratio of fats – there are different types of fat, and those who do not contain double bonds between its molecules are more resistant to heat. polyunsaturated fats (PUFA) are a type of fats with many double or more bonds which makes them prone to oxidation and breaking down. Oils high in PUFAs are usually not suitable for deep frying.
  • refinement process – refined oils are more prone to oxidation because refinement strips away their antioxidants and makes them more prone to oxidation. Cold-pressed extra virgin oils are much better than refined oils.

Side Note

Do not confuse oxidative stability with the smoke point. When exposed to heat, different oils start to produce a thin, continuous stream of bluish smoke at different temperatures. Therefore, the smoke point of an oil is the specific temperature at which the oil releases smoke. But, the smoke is not necessarily a bad thing, which is why it’s considered a poor indicator of the quality and suitability of the oil for cooking – contrary to popular belief. Oxidative stability is an indicator of how quickly an oil will start releasing harmful chemicals under high temperatures, which is considered a better predictor of quality.

Olive Oil Cooking Properties

Now that we have laid out the basics, let’s take a closer look at the nutritional profile of olive oil and see if it has what it takes to be suitable for deep frying. To contextualize the data and to be able to compare, we’ll include several other cooking oils as well.

Oil Type Fat: MUFA % Fat: PUFA % Fat: SAT % Oxidative stability (hrs)* Antioxidants
Extra Virgin Olive Oil 75 10 15 34 5972
Virgin Olive Oil 75 10 15 30 4949
Olive Oil (refined) 75 10 15 16 3281
Sunflower Oil 22 66 13 2.5 275
Avocado Oil 68 15 16 10 936
Coconut Oil 6 2 92 44 8
Canola Oil 63 32 8 11 327

Data from OliveWellnessInstitute.org

* higher oxidative stability means the oil is more resistant to oxidation and behaves better under high cooking temperatures.

Extra virgin olive oil is arguably the healthiest oil. It has an incredibly high antioxidant level and oxidative stability (very resistant to heat). On top of that, it has a relatively low percentage of PUFAs (double bond unsaturated fatty acids which are prone to oxidation).

But the thing is, extra virgin olive oil also comes with a high price tag. Sure, it’s good to have it as a salad dressing, but can households afford it for everyday cooking? The real question seems to be: “Should people splurge on extra virgin olive oil when deep frying?”

What Does Science Say?

Before we sum up everything and write our final verdict, let’s see what scientists have found in experimental studies.

In 2002, The European Journal of Lipid Science and Technology published a study that investigated the oxidative stability of virgin olive oil and other vegetable oils. The results showed that virgin olive oil has a high resistance to oxidative deterioration because of its triacylglycerol composition low in polyunsaturated fatty acids (PUFAs) and the high amount of phenolic antioxidants (mainly polyphenols and tocopherols). This confirms everything our explanations and initial observation that olive oil is a good candidate for deep frying.

Moreover, another study in the same journal that investigated the health benefits of heated cooking oils, concluded that virgin olive oil “has a remarkable thermal stability, but when a healthful effect is expected from the presence of phenolic compounds, heating has to be restricted as much as possible.” What this means is that virgin olive oil has the highest cooking stability when compared to other vegetable oils (sunflower, soybean, cottonseed oils, and a commercial blend specially produced for frying). However, if you want to fully enjoy all the health benefits of olive oil it is best to consume it unheated (as a dressing).

Even more good news comes from a study that looked at olive oil’s cooking stability under deep-frying conditions regardless of the commercial category chosen (extra virgin, virgin, or regular-refined olive oil). The results further gave support to the previous findings, concluding that olive oil is clearly resistant to deep-frying conditions.

Verdict: Can You Deep Fry With Olive Oil?

After reviewing what makes fried food unhealthy and what part oils play in that equation, we feel more confident making assumptions about the healthiness and suitability of oil under different conditions – such as deep-frying, baking, or using it cold (as a salad dressing). Hopefully, we helped you feel more confident about your cooking choices, too.

In short, our verdict is: yes, you can deep fry with olive oil!

In fact, it’s better to deep fry with olive oil, especially virgin or extra virgin olive oil, than with sunflower, avocado, coconut, soybean, or canola oil (some of the vegetable oils we compared with olive oil before).

However, knowing that you can deep fry with olive oil is not the same as making a decision to deep fry with olive oil. In the latter, you need to factor in other things such as affordability, taste, smell, and so on. But, if affordability is no issue and you want only the best, then you need to ask another question: What’s the healthiest oil for deep frying?”

In this article, we’ve concluded that olive oil is extremely healthy and suitable for deep frying, but is it the best? Let’s briefly discuss this before we conclude.

What Is the Healthiest Oil for Deep Frying?

Deep frying works by submerging the food completely in a very hot oil – one that’s usually at a temperature around 350–375°F (176–190°C).

If the temperature is too low, the oil will make the food too greasy. On the other hand, if the temperature is too hot, the oil might oxidize, releasing harmful chemicals and forming trans fat.

Therefore, to ensure that your food is cooked just right and is of good quality, you need to optimize the temperature and find a stable oil whose smoking point and oxidative stability are above your cooking temperature. Beyond this, you want an oil that has a high level of antioxidants and a low level of PUFAs. Which oils fit best within these conditions?

According to MedicalNewsToday and Healthline, olive oil and coconut oil are the two best choices for deep frying, both backing their claims with several studies.

Other healthy choices include avocado oil, canola oil, and peanut oil.

Conclusion

It has been demonstrated that olive oil is not only a good choice for deep frying but also the healthiest oil for cooking in general. This is backed not only by looking at the nutritional profile of olive oil (regardless of extraction and refinement methods) but also by studies that experimentally prove the benefits of using olive oil at high temperatures.

With this in mind, we believe that we can finally put the popular “olive oil is cancerogenic” myth behind us. If you want to make homemade french fries or donuts, olive oil is your friend, not your enemy.

However, whether you actually choose to use olive oil or not depends on several other factors such as affordability and taste. Because of this, we included a few other alternatives, so you can make a good decision.

That being said, deeply fried foods will still be an unhealthy choice when eaten frequently, so let them be an occasional guilty pleasure instead of an everyday meal choice.

How to Preheat an Air Fryer

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In this day and age, when more and more people are looking for healthier cooking alternatives, the air fryer has become a popular cooking appliance that emulates the results of deep-frying using just hot air and little to no oil.

The best thing about it is that everything can be air-fried – from prepackaged chicken wings and handmade French fries to roasted veggies and fresh-baked cookies.

There is, however, one thing you should do before cooking, and that’s preheating your air

fryer and today we’re here to help you learn how. But before we get into that, let’s first start with some air fryer basics.

The Process of Using an Air Fryer

Air fryers have a heating mechanism and a fan in the upper part of the inside. When you turn it on, heated air flows down and around the food in the fryer-style container. The quick hot air circulation allows the food to get crispy, as it’s similar to deep-frying but without the oil. The fact that you can get this result without all the grease makes the air fryer much healthier.

You can, if you wish to, add just a tiny bit of oil, like a few drops or a spoonful, to make the food even crispier.

Step-By-Step Guide on Using Your Air Fryer

If you’ve already purchased an air fryer, or you are on your way to do so, we believe our short and easy step-by-step explanation of how to operate it can give you more confidence in cooking with this appliance.

1. Fill the Basket With Food

There are different sizes of air fryers. The size determines the amount of food you can prepare and how many dishes you can make simultaneously. Open the basket, fill it with food, but don’t overfill it.

Circulating hot air around the food is how air fryers function. The circulation can be limited if you pack food too tightly, steaming the meal instead of crisping it properly, and the end result is that it will be cooked unevenly.

To be sure you don’t overfill the air fryer, don’t pack in all the food you can fit inside it. After you fill the basket with food, add 1 or 2 tablespoons of oil if you want. Although oil is not essential, it will aid in the crisping of the dish.

2. Decide on a Time and Temperature

Depending on the meal you’re preparing, air fryer baking time might range from 5 to 25 minutes.

3. Allow the Meal to Cook

To ensure the food crisps up evenly, you may need to rotate it halfway through the cooking process.

4. Keep It Clean

When you’re done cooking, don’t forget to clean your air fryer.

Why Do You Want to Preheat Your Air Fryer?

We’ll explore why with a simple example.

Let’s compare cooking with an air fryer with cooking on your kitchen stove or furnace.

For instance, you want to make fish or vegetables. When cooking on your stove, you will use a pan; if you use your furnace, you’ll use a pot.

With the first method, you don’t put your meat in a cold pan – you preheat the pan, make it sizzling hot, put some oil in it, and then throw in your meat or vegetables. Or, if you’re baking a delicious vegan casserole, you preheat the oven before you put the food in. That’s the way of cooking, and that’s how air fryers work, too!

The only time you shouldn’t preheat your air fryer is when warming up food leftovers or when baking bread that you can also bake in the oven. You place them in the oven and then check periodically if the bread is done baking or if the leftovers are heated.

But with most food, for instance, fries or chicken, you always preheat your air fryer. Luckily, the preheating only takes a couple of minutes, so it doesn’t cause any delays to your lunchtime preparation.

Types of Air Fryers

Even though there are various models of air fryers on the market, they can be divided into two main types: basket air fryers and convection oven air fryers.

A convection oven air fryer is a turbo oven with an installed air fryer. It makes air frying in your range a breeze with convection fans swiftly circulating heated air over the food, giving it a fine crisp.

A basket-type air fryer is a type that does exactly what it says – it cooks meals in a basket. The basket features a handle for convenient tossing/flipping of the dish at one or more intervals while cooking.

Air fryers can be further divided into digital, analog, and classic, and each of these is preheated differently. Let’s see how.

How to Preheat Your Air Fryer

You might have a robust digital air fryer, and if you put it to the highest setting, it will reach the temperature in two to three minutes. It’s fast and quick, way faster than a regular oven.

If you have the classic air fryer, that one is a little less powerful, but still, it will reach the desired temperature in a couple of minutes, and you’re ready to go.

Digital Air Fryer

Choose a temperature, and hit go. For example, say you want to preheat your air fryer to 50 degrees Celsius (120 degrees Fahrenheit). You only need to set the temperature and the air fryer will do its job. You’ll hear a beeping sound signaling that the appliance is preheated, and you’re ready to start cooking.

Analog Air Fryer

An analog air fryer features two LEDs – one is a temperature indicator and the other indicates that the power is on. You also have a knob for the timer. You can set the temperature and then turn the knob. Usually, this type of air fryer is really quiet, and although the tech is older, it works great.

Initially, the temperature indicator LED is green, and when the air fryer reaches the desired temperature, the green LED indicator will turn off, alerting you that it’s preheated.

Classic Air Fryer

The classic air fryer is the easiest to use. It will signalize when it’s preheated with a bell.

What Happens if I Don’t Preheat the Air Fryer?

If you don’t preheat your air fryer, a variety of problems might happen:

  • Cooking time will increase.
  • The food won’t get as crispy.
  • If you’re cooking in stages, the first batch will take longer to cook, and if you’re not careful, the following batches will burn.
  • The meal may be overcooked or undercooked.
  • Every air fryer has a unique wattage that warms up at a different rate.
  • Follow the instructions in the recipe; if you don’t, your dish might not turn out as planned.

Frequently Asked Questions

Q: Do I take the basket out of the air fryer while preheating it?

A: You should keep the basket in. Many models won’t even turn on if the basket isn’t in place.

Q: Can I use baking paper to preheat my air fryer?

A: No! Food is used to weigh down the baking paper, or they will burn while preheating.

Summary

Step-by-step guide on using your air fryer

  1. Fill the Basket With Food
  2. Decide on a Time and Temperature
  3. Allow the Meal to Cook
  4. Keep It Clean

Conclusion

Due to their convenience, speed, and method of cooking, air fryers are here to stay. In terms of preheating – think of this appliance like a stove that’s quicker and you can’t get wrong!

Most air fryers have their unique method of alerting us when it has reached the desired temperature.

Please be aware that you can also buy an air fryer that doesn’t come with this feature, so shop wisely!

Already have an air fryer? Share your favorite recipe with us! Looking to buy an air fryer? What type looks the most appealing to you?

Bon Appétit!

Best K-Cup Coffee Reviewed

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If for some reason you’re using K-Cups, you might as well use great K-Cups. While they are a scourge on the environment, and their inventor himself has gone on record saying he regrets ever inventing them, they’re basically unavoidable these days. Almost every office you’ve worked at has one. And lots of busy (or lazy) people have them on their kitchen counters – they are compact, they take next to no time to operate, and require practically zero effort on your part to produce a cup of coffee.

In any case, good things usually take effort. That’s why coffee lovers generally look at instant coffee and K-Cup coffee with a mixture of disdain and pity. And if you’ve drunk regular K-Cup coffee before, you too have figured out that it’s a far cry from the flavor you’d get using other coffee makers. Luckily, we’re here to introduce you to the best K-Cup coffee, so that you don’t have to compromise taste or eco-friendliness for convenience.

So, let’s take a gander at the best K-Cups coffee, which offer great taste, a strong caffeine punch, and aren’t just drinkable – but also enjoyable. Keep in mind that – if you care about the environment as we do – you’ll be happy to know that we’ve only included eco-friendly, compostable recommendations! You may also wish to consider getting a reusable K-Cup filter.

Best K-Cup Coffee in 2020

Before we get to our reviews, here’s a quick look at our top recommendations:

Overall Best: SF Bay Coffee Organic Rainforest

SF Bay Coffee OneCUP Organic Rainforest Blend 80 Ct Medium Roast Compostable Coffee Pods, K Cup Compatible including Keurig 2.0 (Packaging May Vary)

Our top pick has it all: flavor, quality, eco-friendliness, and affordability. This medium-roasted coffee blend offers beautiful notes of dark chocolate and sweet berry, giving you a well-bodied cup of coffee. The coffee pods are plant-based and thus 97% biodegradable.

In other words, you get all the taste of proper coffee and all the convenience of a K-Cup without any of the guilt! Neat, right? The SF Bay coffee company also offers a lot of variety, so if you prefer dark roasts – as many people do with K-Cups – you can choose from an array of dark and medium-dark roasts (like the dark French Roast or the delicious Fog Chaser).

Pros:

The SF Bay Organic Rainforest Blend is some of the best tasting K-Cup coffee you can find. Unlike regular K-Cups, which use a sort of diluted coffee formula in the capsules, the SF coffee pods are filled with freshly roast, ground coffee, which allows for a flavorful result. This particular blend is made with 100% arabica (the good kind of beans) medium roast coffee, which delivers a full-bodied cup of coffee adorned with acidic notes. It has delicious hints of sweet dark berry, jasmine, and lovely dark chocolate.

The SF coffee pods made it to the top of our list also thanks to their excellent quality. The beans used are of certified organic origin and are also certified Kosher. The blend is made using beans from the most popular coffee-growing regions: Mexico, Columbia, Guatemala, and Indonesia. As the pods are packed with freshly ground coffee, if you keep them in a well-enclosed container in your home, you’ll never have to be subjected to stale-tasting coffee.

We love that these K-Cup pods are eco-friendly. The pods are made of plant-based materials that are commercially compostable. This means that you can get the convenience of a single-use coffee pod without the negative, wasteful impacts on the environment.

You may assume that high quality would come at a ridiculous price – but this is far from the truth in the case of the SF K-Cup pods. Their price per pod is quite affordable, which gives you excellent value for your money. In fact, it’s the most budget-friendly option on our list!

Lastly, the SF Bay Coffee company is a family-run company, which cares about their legacy to the world – so they back their quality with a satisfaction guarantee.

Cons:

The taste of the coffee isn’t always consistent – which isn’t necessarily a bad thing. Just keep in mind that since the company is always creating the blends, the taste of the coffee will vary based on the most recent batches of beans.

Best Quality: Cameron’s Coffee Single Serve Pods B01MQN9N79

Cameron's Coffee Single Serve Pods

Cameron's Coffee Hawaiian Blend Single Serve Pods, Allergen Free, 4.33 Ounces (Pack Of 6)

To give you some context if you aren’t familiar with the concept, Kona is some of the best-tasting and most highly valued arabica coffee in the world. It grows only in some parts of Hawaii, and it owes its sought-after taste to the special climate that accompanies the region.

So naturally, we found the best Kona K-Cup coffee on the market, and it’s Cameron’s Coffee K-Cup pods! They taste amazing and guess what – they don’t cost much either. Plus, we delivered on our promise: these pods are commercially compostable.

Pros:

Cameron’s Coffee Kona blend K-Cups pods combine the simplicity of a single-serve coffee with the taste of a quality brew. Although the blend contains only 10% Kona arabica, it’s enough to give your cup of coffee the desired, delicious signature taste. The flavor is rich and bold yet smooth, with lovely overtones of chocolate and nuts. The roast is well near ideal for a Keurig’s coffee machine.

Cameron’s Coffee Kona blend offers great value for your money. While normally, Kona-based coffee blends are quite expensive, these pods are quite affordable. As we mentioned, it’s only 10% Kona – but it’s still 100% arabica. To keep the ground coffee in the pods fresh for as long as possible, keep them well sealed in a Ziplock bag.

Cameron’s Coffee pods are also one of the more eco-friendly options on the market. Rather than using plastic, the ground coffee in the pods is placed in a coffee filter which is commercially compostable. Keep in mind that industrial composting facilities aren’t available everywhere, so unless you compost yourself, it may be a bit tricky to find the adequate facility.

Cons:

One drawback with the Cameron’s Coffee pods is that the top doesn’t always get properly pierced by the Keurig’s machine, so it may need a bit of help on your part – which can be considered a hassle since you’re trying to make coffee in the most fuss-free way.

Best Decaf: Tayst Decaf Coffee Pods

Tayst Coffee Pods, Defiantly Decaf Dark Roast, K Cups Compatible with Keurig Coffee Maker, Sustainable Single Serve, Pack of 30

Sometimes, you want coffee but you don’t want caffeine. And, most coffee lovers don’t just drink coffee for the kick in the morning – we drink it for the taste. Well, the Tayst Decaf coffee pods bring just that: all of the flavor with none of the punch.

Tayst also just happens to be one of those awesome K-Cups producing companies that deliver their delicious grind in compostable and biodegradable containers. And if you’re not a fan of decaf, Tayst also offers a broad variety of blends, roasts, and flavors: from deep and dark coffee to zany vintage vanilla.

Pros:

Tayst’s Defiantly Decaf coffee pods will break down all the prejudice you may have for decaf coffee. Taste-wise, it’s not just a filler between your morning cup of java and your afternoon’s final charge. It’s an event all of its own. The flavor is dark and rich, delivering a full-bodied cup of joe. It pairs quite nicely with a splash of milk.

Tayst is another single-serving coffee pod company that has done its work in the way of eco-friendliness. The K-Cups coffee pods contain no plastic and are 100% biodegradable and compostable. Additionally, the coffee is Rainforest Alliance-certified, which means that the coffee beans are harvested in an environmentally conscientious way which conserves natural resources and doesn’t disrupt the life of local farm communities, but rather supports it.

Cons:

While the pods are biodegradable and compostable, they do come in some additional packaging which is a bit wasteful and will require more recycling – that is, if you’re trying to reduce waste.

Most Versatile: GLORYBREW Compostable B06XCPS9TL

GLORYBREW Compostable

GLORYBREW 36 ct Compostable Coffee Pods I Compatible with Keurig I Premium Coffee Variety Pack I Medium & Dark Roast Coffee I Biodegradable I Rainforest Alliance Certified

The Glorybrew Variety Pack Compostable K-Cup coffee pods are the most versatile K-Cups option on the market – you get three beautiful coffee blends that will suit the taste of any coffee enthusiast. The coffee blends deliver consistently flavorful cups, and they vary from medium to extra-dark roasts. And – as any coffee lover will tell you – if you’re using a Keurig’s machine, you can’t afford to go below a medium roast. Light roasts taste like watered down coffee on a Keurig’s machine. Oh, and, of course – the Glorybrew pods are compostable and biodegradable.

Pros:

The Glorybrew Variety Pack will offer you a neat introduction to all the blends that the company has to offer. All three blends are made of flavorful arabica coffee, so in the end, which one’s best will depend on your unique taste. You get The Duke – a medium roast with a bright aroma and mellow aftertaste; The Knight – a dark roast that will deliver a rich, full-bodied cup of coffee; and The Noble, an extra-dark roast that will produce a beautifully intense cup of java with sublime chocolate overnotes.

The Glorybrew blends are made of high-quality coffee. They’re all 100% arabica and don’t contain any additives or preservatives.

The Glorybrew is another eco-friendly option, in more than one way. To begin with, the pods are 100% compostable and biodegradable, as they’re entirely made of organic materials. In fact, this product is certified by the BPI (Biodegradable Products Institute). Additionally, it’s Rainforest Alliance Certified, which means that the beans are sustainably grown and sourced, and don’t contain harmful additives.

Cons:

The bottom part of the pod’s filter is sensitive to breaking, so you may end up with some coffee grounds in your cup of coffee or your coffee machine on occasion.

Another drawback is that these K-Cups are a bit pricey.

Conclusion

SF Bay Coffee OneCUP Organic Rainforest Blend 80 Ct Medium Roast Compostable Coffee Pods, K Cup Compatible including Keurig 2.0 (Packaging May Vary)

The SF Bay Organic Rainforest blend is our favorite K-Cup coffee due to its excellent taste and quality – which come at quite a reasonable price. The pods deliver a full-bodied cup of medium roast with lovely dark chocolate and sweet berry overtones – and just a slight hint of jasmine. The coffee is also certified organic, which means that no harmful chemicals will make it to your morning ritual – as far as the coffee goes, at least. The coffee pods are biodegradable as they’re plant-based, so you’ll be able to enjoy your convenient, single-serve, no-fuss coffee guilt-free!

Cameron's Coffee Hawaiian Blend Single Serve Pods, Allergen Free, 4.33 Ounces (Pack Of 6)

For those looking to get some high-quality arabica in the mix, Cameron's Coffee Single Serve Pods are the best quality Kona coffee K-Cup option on the market that combines excellent taste with affordability. Although the pods contain only 10% Kona, the rest is still pure arabica, and the blend is artfully made to allow the unique taste of Kona to pop. These pods deliver a bold and smooth cup of coffee, with notes of chocolate and nuts. The pods are commercially compostable.

Tayst Coffee Pods, Defiantly Decaf Dark Roast, K Cups Compatible with Keurig Coffee Maker, Sustainable Single Serve, Pack of 30

Tayst Decaf Coffee Pods. The best decaf K-Cup coffee are the If you have some experience with decaf, you probably know that decaf coffee – usually – isn’t nearly as delicious as regular, caffeinated coffee. Well, Tayst is the exception that proves the rule. The coffee grounds in the pods are darkly roasted, so they deliver a rich, full-bodied experience without the twitchiness that accompanies the third cup of coffee mid-day. In fact, the flavor is so bold that you’ll want to add some milk to it! The pods are also completely compostable and biodegradable, and the company is Rainforest Alliance – certified.

GLORYBREW 36 ct Compostable Coffee Pods I Compatible with Keurig I Premium Coffee Variety Pack I Medium & Dark Roast Coffee I Biodegradable I Rainforest Alliance Certified

The most versatile K-Cup coffee is the GLORYBREW Compostable. With this option, you get three beautiful blends for any flavor – dark and rich, mellow and smooth, and intense and chocolatey. So if you’re not sure what type of K-Cup is your type of K-Cup, the Glorybrew Variety Pack is a great way to get an idea of what your favorite roast and blend is. The pods are compostable and biodegradable, and Glorybrew is also a Rainforest Alliance member – which also means that there are no additives or preservatives in the coffee.

How to Choose the Right K-Cup Coffee for You

Now you know everything about the best K-Cup coffees on the market, which will certainly improve your opinion of just what that Keurig’s machine can do. Still, the question remains – which one is the right choice for you? Let’s go over the main factors you should consider when choosing your new order of K-Cups.

Coffee Roast

One of the main criticisms that K-Cups get is that the resulting cup of coffee tastes weak, diluted, and old. However, since we’ve filled our recommendations with filter-based pods that contain actual grounds of coffee rather than regular plastic cups which contain some sort of a coffee concentrate, this criticism mostly doesn’t apply.

The part which does apply concerns coffee strength. Light roasts simply don’t go with Keurig’s machines. Light roasts shine when it comes to drip brews or pour-over coffee. When we’re talking Keurig’s machines, you should opt for everything above medium roast, and in fact – the darker and oiler, the better. So medium, medium-dark, dark, and extra-dark roasts all work well for this brewing method. And from this generous variety, all that’s left to you is choosing which type of roast is most to your liking.

Pods Over Cups

The original K-Cups, which is what we mean by cups and which you may have used before, are different to the K-Cups pods that we are recommending. The difference between the two is in quality, taste, and eco-friendliness. That’s right, we’re not just trying to push you to be more eco-conscious, we’re also trying to give you the best tasting option.

The cups are filled with coffee concentrate which goes through various factory processes and just sort of tastes, meh at best. The best reviews you’ll find for K-Cups of this sort is that they are acceptable or that they taste like vanilla, or caramel, or whatever. But most coffee lovers aren’t just in it for a syrupy, Starbucks-inspired cup of sugar. Plus, these cups are made of plastic which is adding to the neverending piles that are suffocated land and water.

K-Cups pods on the other hand, taste way better. That’s because they’re filled with freshly ground coffee, and if you store them well, they’ll maintain that freshness until it’s their turn to be brewed. There’s no chemicals, additives, dilutants, or any of that – it’s just an easy single-serve portion of proper coffee. In fact, you’ll see that your Keurig’s machine will finally shine using these pods. Not to mention that pods are generally either biodegradable or compostable or both – so they definitely have the upper hand when it comes to reducing waste and pollution.

Budget

We talk a lot about taste, quality, and environmental consequences – but what about money? We are kind of programmed to believe that the more of these tags a product has – like “eco-friendly” or “biodegradable” or “organic”, the pricier it will be. But this isn’t always the case – in fact, it’s even less so over time. As the human negative impact becomes more obvious with each passing day, some of these selling points are becoming a norm. So, no: a biodegradable, compostable pod will not cost you more than a single-serving piece of plastic.

In any case, our top picks vary in price, and favorite K-Cup coffee also just happens to be the most affordable. Even though the blend is organic – which people may think should be priciest – it’s not the case. The current cost per pod of the SF Bay Rainforest Blend is about $0.42.

The next stop on the scale is Cameron’s Kona Blend – which again, you’d expect to carry a salty price due to the coveted Kona coffee in the blend. However, it costs only about $0.50 per pod. The Tayst Decaf Pods are pricier, costing around $0.77 per pod, and the Glorybrew Variety Pack is by far the costliest, with pods that cost $0.84 apiece. As prices are subject to change, make sure you check the latest price when choosing.

Brewing The Perfect K-Cup Coffee

The appeal of Keurig’s machines is the simplicity. All you do is insert the K-Cup, press a button, and pick up your drink-ready cup of java a minute later. However, there are a couple of steps you can take to make sure that you get a great cup of coffee every time…

Choose The Right Roast

We’ve gone over this – go for at least medium, up to extra-dark. The best way to have control over the roast is either to get one of these awesome pods we’ve been talking about, or to get a reusable K-Cup filter which you can fill with a fresh grind of your own choosing every day. The latter is a bit more work but will deliver some great tasting coffee.

Regularly Clean Your Machine

With any brewing method, you’ll need to clean your coffee maker regularly. Otherwise, stale coffee and bacteria will accumulate and affect the taste of your coffee for the worse. To keep your taste buds safe from trouble, you should regularly clean your Keurig’s machine. And don’t worry, by regularly, we mean once every two months or so.

The easiest, most foolproof way to clean a Keurig’s machine is to run a cycle of white vinegar through it (no coffee – just vinegar). You can also do half water, half vinegar. Then, send two more cycles of pure, regular water to get rid of vinegar residue. I do the same thing with my Moka pot to prevent the bitter taste that accompanies old coffee buildup.

A Few Words Before You Go…

We hope that our reviews and buying guide have been useful in your search for the best K-Cup coffee for your Keurig’s machine. We tried to create a list for you which doesn’t compromise taste or eco-friendliness for convenience and price. In a nutshell, we tried to bring you the best of the best! If you want to learn more details about each K-Cup variety, follow the links to the Amazon sites.

And since we have you (not that we have you), check out our product reviews, guides and recipes, which are sure to bring the best of the restaurant/coffee shop experiences into your own home.

What Is Sausage Casing?

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You know the saying “you don’t want to know how the sausage is made?” Well, if you’re interested in making your own sausages, then the exact opposite is true. Making your own sausages can be enjoyable and gratifying, and choosing which ingredients to use is an important first step. It may surprise you to find that one of the most crucial ingredients to consider when making sausages is the casing. But what is sausage casing, and why is it so important?

What Is Sausage Casing?

Whereas the filler is the blend of meat and spices inside, the sausage casing, or sausage skin, is the casing that holds the inner filling of a sausage. 

Many people believe that the key to a good sausage is the casing, and there are a wide variety of options on the market today. These can be broken down into three primary categories: natural sausage casings, artificial sausage casings, and vegetarian sausage casings.

Natural casings are made from animal skins or intestines and come in a myriad of options. Although artificial casings can also be made from animal products, they are processed differently and come in both edible and inedible varieties. Finally, vegetarian options have hit the market at a time when interest in plant-based diets is increasing every day.

Let’s explore the different types of casings available, their traditional uses, and their pros and cons.

A Brief History of the Sausage

For centuries, the most common sausage casings have come from the intestines of animals. The earliest known example of humans eating animal intestines stuffed with meat – in other words, a sausage – likely dates back nearly 4,000 years, when the stomach of a goat was used by the Sumerians to hold cooked meat.

There are countless types of sausages from almost every culture and culinary tradition. In addition to being delicious, sausages use pieces of the animal that would otherwise go to waste. They are often smoked or preserved with salt, which means that they can last a long time without spoiling. For these reasons and more, sausages are one of the most enduring culinary staples around the world.

Natural Sausage Casings

Today, most sausage makers use a layer of the small intestine called the submucosa as their preferred sausage casing. The submucosa consists of collagen and, when used for making sausage casings, it’s referred to as a natural sausage casing.

Natural casings are the most traditional type of sausage casings and are still among the most popular. They vary widely in length and size, and they’re more porous than artificial casings, which allows for a richer, more intense flavor when smoked.

Natural casings enhance the flavors of the filling without adding too much flavor of their own, and many people prefer their texture to other kinds of casings. Their flexibility makes them easy to stuff, but they’re also very durable, meaning they won’t fall apart during smoking or other stages of processing.

Most natural casings come from pigs, but sheep, cow, and even horse intestines can be used.

Let’s explore the pros and cons of a few popular natural casings.

Sheep Casings

Sheep intestines are naturally smaller than pigs or horses and thus are generally preferred for smaller sausages, such as breakfast sausages or hot dogs. They’re very tender, and an all-around delicious option for a sausage casing. Their small size also makes them a good option for beginner sausage makers.

Pig Casings

Pig casings are the most common and, arguably, most popular option for natural casings.

They are traditionally used for making classic link sausages, such as Italian sausages and bratwursts, bologna, and smoked Polish sausages.

Beef Casings

Beef casings come in three sizes, each one corresponding to different parts of the cow intestine: beef rounds, beef bung caps, and beef middles. Each can be used for different types of sausages:

  • Beef rounds are low in fat and often used for blood sausages, a type of sausage made from animal blood and filler.
  • Beef middles are slightly thicker and thus are generally preferred for salami and other dry sausages.
  • Beef bung caps are made from the widest part of the cow’s intestine and are preferred for larger sausages such as bologna and capicola.

To prepare a natural casing, the submucosa has to be removed during slaughter, scraped, and flushed with water. While in the past this cleaning process needed to be carefully done by hand, today there are fortunately machines that do this. The cleaned, processed intestines are generally sold at butcher shops and in grocery stores, and a wide variety of gourmet options can also be bought online. Although instructions will vary, most natural casings will need to be soaked in cold water or brine before being filled.

Artificial Sausage Casings

These days, most commercially-produced sausages are made with artificial sausage casings. Artificial casings can be made from a wide variety of materials. They are generally stronger, less expensive, and more uniform than natural casings. They are also significantly longer than natural casings: collagen casings. For all of these reasons, artificial casings can be easier to work with, particularly for beginners.

Newer artificial casings can be made from cellulose, animal bones, fish, and even plastic, although these are not edible. Let’s take a look at a few of the different types of artificial sausage casings available on the market today.

Collagen Casings

Collagen is a natural substance found in the connective tissue of animals and is the same material found in the intestines used for natural sausage casings. However, artificial collagen casings are usually made from processed cow or pig hides. They’re a relatively new option – they’ve only been in use for the past sixty years – and are generally less expensive than natural casings.

They can be more ‘user-friendly’, because they are uniform in size and can be bought in packages and used without any extra processing or cleaning. All of these factors may make them preferable over natural casings for many people making homemade sausages.

They are also becoming the preferred option for commercial manufacturing because they can be standardized and produced for a much lower cost.

However, their texture is less ‘snappy’ than natural casings, which can come as a disappointment to anyone looking for a more traditional sausage. Further, different types of artificial casings will have different flavors, which may not work with every type of filling. It’s worth taking the time to do the research and see which type of casing will work best for your purposes.

Cellulose Casings

Cellulose casings are made from viscose, a material made by soaking wood pulp or cottonseed fibers. They’re not edible and should be peeled off after the sausage has been cooked.

Cellulose casings are good for making hot dogs, chorizo, and smoked sausages. This is because they’re permeable, which allows the smoky flavors to fully sink in during the smoking process.

Fibrous Casings

Created in the 1930s, fibrous sausage casings are inedible. They’re made from a mixture of viscose and filament paper and are excellent for larger sausages that need to be held together by firm casings. They are one of the strongest casing options and can allow for a uniform look that isn’t possible with natural casings. Just don’t eat them!

Plastic Casings

Plastic casings are, for obvious reasons, also inedible. They’re generally made from layered nylon and, like fibrous casings, offer durability and give your sausages a uniform look. They are particularly popular for commercial sausage production but can be used for making sausages at home, too.

Although there are some smokeable options on the market, most plastic casings are impermeable and thus generally not a good option for making smoked sausages.

Vegetarian Sausage Casings

Studies have shown that cutting meat and dairy products out of your life is the most impactful way to reduce your environmental impact. With many people concerned about their carbon footprint, it’s not surprising that the popularity of plant-based and vegan meat substitutes is skyrocketing.

Sausage is a classic meat-lovers favorite, and fortunately for vegetarians, there are now a variety of meatless and even vegan sausage casings on the market. In addition to being made from plant-based ingredients, they are a much healthier alternative to natural or artificial sausage casings.

All vegetarian casings are edible and – unlike many varieties of natural or artificial casings – they can be made halal and kosher-friendly. The primary ingredients are vegetable glycerin, sugar, and natural starches, and non-GMO options are available.

Vegetarian sausage casings can be homemade or purchased in specialty stores, although you’re unlikely to find them at your local butcher. Unlike natural casings, which are determined by the animal’s unique anatomy, vegetarian sausage casings can be made to any desired length or width. Instructions will vary based on the brand, but all vegetarian sausage casings can be stuffed with whatever filling you desire.

The Big Picture

If all of these options feel overwhelming, don’t worry! Whether you’re a beginner or an expert, making your own sausages should be a fun learning experience.

Natural sausage casings are made from the intestines of animals, usually sheep, pigs, and cows. These range in size, texture, and width according to the anatomy of the animal they came from. They’re the most traditional option for sausage making, with the technique dating back thousands of years. Some of the pros of natural casings include a superior ‘snap’ texture when bitten, and a porousness that allows for delicious flavor when making smoked sausages.

On the other hand, natural casings can be more difficult to work with, especially for beginners. They are not uniform in size or shape, and thus are often not preferred for commercial manufacturing, either.

There are a wide variety of artificial sausage casings. These include edible options, such as collagen and cellulose casings, and inedible, firmer options, such as plastic and fibrous casings. While the specificities of artificial casings vary based on their type, in general, they are more standardized in size and shape and are easier to work with for beginners.

On the negative side, they are less traditional than natural casings, and many say that they lack the signature, delicious texture of a natural sausage casing.

And speaking of nontraditional, the newest and perhaps most surprising option available on the market is vegetarian sausage casings. These are made from plant-based glycerin and sugars and can accommodate dietary restrictions including kosher and halal lifestyles.

Now that you know how the sausage gets made, it’s time to go out and find the best casing for your sausage-making needs.

Types of Coffee Beans

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As you descend into the deeper circles of coffee enthusiasm, you start picking up on things beyond the basic tag of coffee. Whether you’re ordering beans or ground blends online, or simply perusing the aisles of a specialty coffee shop, you’ve most likely come across the words Arabica or Robusta. This tells you that not all coffee is equal, and in fact – the coffee plant genus has several popular varieties and over 100 species worldwide.

This time around, we’ll focus on the two most popular and widely available types of coffee beans: Arabica and Robusta. These two types of beans have different flavor profiles, caffeine contents, and ultimately – prices – which may influence your decision next time you’re shopping for coffee. You may also come across some blends of these coffee types which are meant to offer you the taste of one species with a sweetened price thanks to the affordability of another species. But more on this later – let’s get to it!

The Two Most Common Types of Coffee Beans

Let’s look at the two most common types of coffee beans. Keep in mind that other than the species, the origin country of the bean also has an effect on the resulting flavor profile. The other 100 or so varieties of coffee are quite a bit rarer, so we’ll leave them for another occasion.

1. Coffea Arabica

Origins and production

Coffea Arabica is the most popular coffee bean on the market, and it accounts for nearly 60% of coffee production on a global scale. This species is likely to have been the first detected and cultivated coffea plant, with its first being documented in the 12th century and found in Yemen, the holy origin land of coffee. Today, Arabica plants are grown all over the world, and mainly in Latin America. Columbia produces exclusively Arabica beans, while Brazil is the biggest exporter of Arabica coffee globally.

Taste

Arabica is the most popular coffee bean because it hits the sweet spot between flavor, acidity, and caffeine content. The flavor profile of a specific Arabica bean will vary depending on the region it comes from and the variety. Still, it’s considered to be quite rich in taste with subtle notes that pop and result in a beautiful, full-bodied cup of coffee.

In general, Arabica beans have a milder, sweeter taste than the second most popular coffee bean, Robusta, and usually carry notes of fruit and berries. What fruits and berries accompany the flavor depends on the origin. For instance, Arabica beans from Sumatra oftentimes have hints of rose and dark chocolate. On the other hand, a lot of Arabica blends that come from Kenya have hints of orange blossom, butterscotch, and fig.

While Robusta beans are more bitter, Arabica beans have more of a pronounced acidity. This gives the coffee a somewhat wine-like dimension. Still, when you’re buying Arabica beans, look for a blend that’s not too acidic, as it can dominate the taste in a not-so-pleasant way.

Arabica is less bitter than Robusta because it has lower caffeine content. While Arabica beans contain about 0.8 – 1.4% of caffeine, the percentage doubles with Robusta beans, which contain 1.7- 4% of caffeine.

Arabica on the Market

As we’ve mentioned, Arabica beans are the world’s favorite coffee due to their flavor and quality. This also makes them more expensive than Robusta beans or Arabica-Robusta blends. Another reason that Arabica beans are pricier is that they’re much more sensitive and prone to disease than Robusta, so they take more care and produce a lower yield. This can mainly be attributed to the lower caffeine content in Arabica beans, as caffeine is a natural insect repellent.

Of course, within the Arabica world, there’s also a hierarchy of taste, quality, and price. For instance, the Hawaiian Kona coffee – a special Hawaiian Arabica strain – is one of the most desired and expensive types of bean on the market.

Drinking Arabica

We especially recommend using Arabica beans if you like your coffee black. While sometimes adding a splash of milk can add to the flavor (especially if it’s a dark roast), drinking this coffee black may help you fully appreciate its flavor palette.

2. Coffea Robusta (Coffea Canephora)

Origin and production

The second most popular subspecies of the coffee bean is Coffea robusta or just Robusta. This coffee bean accounts for about 40% of the global coffee market – so, as you’ve probably realized, Arabica and Robusta dominate the global coffee market. It’s also quite adequately named, as it’s robust and resilient to different conditions.

As we’ve mentioned, it has over twice the caffeine content of Arabica beans, which makes it a formidable foe to disease and insects. Because the Robusta crop produces a higher yield than Arabica and can persevere in less than ideal conditions, it’s also quite cheaper. Robusta beans have their origins in central and sub-Saharan Africa, and today they’re grown in the Eastern Hemisphere, mostly in Africa and Indonesia. Brazil and India produce both Arabica and Robusta beans.

Taste

As Robusta has twice the caffeine content of Arabica, it also has a more bitter taste. So while you’d find Arabica to have acidic overtones, Robusta is on the bitter side.

This bean is generally considered to be of lower quality than Arabica due to the harsher flavor profile. Overall, the taste of Robusta coffee is stronger, with grainy overtones, and has been characterized as having a bit of rubbery, burnt taste. As milder flavors are preferred in most coffee markets, Robusta is bumped further down the commodity scale. It’s only preferred in cultures that enjoy strong coffee. Most instant coffee and mass-produced, cheap, commercial beans are made of Robusta.

There are some exceptions, however. While you won’t be able to find high-quality Robusta beans in a regular market or convenience store, some specialty coffee shops offer exactly that. These are usually single-origin, craft coffees that offer tasty Robusta beans with overtones of rum and chocolate.

Robusta on the Market

As it’s much easier to grow, produces higher yields, and isn’t too popular for its taste – Robusta is much cheaper than Arabica.

Still, there’s a way to kind of get the best of both worlds and strike the right balance between cost and taste. You can easily find blends that are about 70% Arabica and 30% Robusta which carry the overall taste of Arabica with some hints of Robusta, and cost less. This especially works with dark roasts. But we did say kind of, and that’s because if you’re finicky about flavor, you will notice the difference.

Drinking Robusta

If you decide to go for Robusta or a Robusta-Arabica blend, the best way to cut the bitterness is to add some sugar and frothed milk or cream. A good, single-origin Robusta bean also goes great for espresso and espresso-based beverages.

Also, if you’re just looking for a quick caffeine fix to keep you up as you head to work with a bit of hangover, Robusta will do just fine. It will give you the kick you need to really wake up.

Honorable Mentions: Liberica and Excelsa

Liberica and Excelsa coffee beans are quite rare and account for a small part of the global coffee production. Still, their flavor profiles are unique, and should you incidentally come across either of them, you’d do well to give them a try.

Liberica

Liberica coffee beans were originally produced on a large scale in the Philippines during a coffee “plague” called coffee rust that drastically damaged the Arabica population during the 19th century. The Philippines stepped out by mass-producing this tasty coffee bean strain. However, due to economic sanctions by the US (basically a neo-imperialist punishment to the Philippines for declaring independence from the US), this type of coffee bean quickly passed its heyday.

In any case, Liberica beans have an excellently unique flavor, with woody notes. It also has hints of flowers and fruits, with a smoky aroma.

Excelsa

Excelsa is actually a subspecies of the Liberica family, but it has a unique flavor that grants it a unique place in the world of coffee. These beans are generally grown in Southeast Asia and take up only 7% of global coffee production. While it’s rare to get purely Excelsa beans, they’re found in blends for an elevated flavor.

The taste of Excelsa can be characterized as being tarty and fruity.

A Few Words Before You Go…

Now you know what to expect from the different types of coffee beans available on the market. Keep in mind that to get the best tasting cup of coffee, you need freshly ground beans.

Different Types of Coffee Makers

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Coffee is the staple drink of every morning routine. Well, nearly every morning routine – a 2018 study published by the National Coffee Association reported that 64% of Americans drink coffee, and 79% of those coffee drinkers brew coffee at home. And this year – 2020 – is pretty much the year of staying at home (because you know, coronavirus), so if you weren’t brewing coffee in the comfort of your kitchen before, you’re probably doing it now.

There are quite a few perks of brewing your own coffee. At the very least, it helps save money. But coffee connoisseurs say that the trend with coffee these days is all about taste. It’s less about getting a kick out of your bed in the morning, and more about enjoying the drink. And with so many affordable, readily available coffee makers out there, drinking instant coffee is slowly becoming a thing of the past. Not to mention that one of the biggest instant coffee producers in the world – Nescafé – is owned by Nestle, a company that has a long, long list of transgressions against nature and humanity.

In any case, we’re here to introduce you to the four most popular types of coffee makers that can help you get a beautiful cup of java in the comfort of your home. We’ll go over the pros and cons of each coffee maker so that you can decide which one is the best choice for you depending on your lifestyle, budget, and taste.

1. Drip Coffee Makers

Let’s start off with the classics, and nothing is more contemporary Americana than drip coffee makers. Drip coffee makers can be found in homes, hotels, motels, offices, support groups… Their popularity can easily be attributed to their ease of use, consistent results, and ability to produce a big batch of coffee with minimal effort on your part.

Drip coffee makers are also quite versatile in terms of quantity – you can get one that brews anything between one and fourteen cups of coffee.

How does it work?

Drip coffee makers work using electricity. You plug the machine in, fill up the filter tray with ground coffee, fill up the water pitcher with water, and set the carafe on the heating plate. All that’s left for you to do is to press the start button and wait for your coffee to brew. A shower head at the top drips the hot water into the coffee grounds, allowing it to extract them before it passes into the carafe ready to drink.

Pros:

A drip coffee maker is affordable, easy to use, and produces consistent results.

Cons:

There’s not a lot of variety in taste as far as the brewing process goes, but you can get some variety switching up the beans you use.

Another drawback is that if the carafe sits on the heating plate for too long, the coffee may start tasting a bit burnt.

We recommend it for:

Families, homes, offices, and entertaining. Instead of sitting at the stovetop, babysitting your brew while your guests wait in the living room, you can let the machine do it for you.

2. Espresso Machines

Espresso machines can bring the full coffee shop experience to your home. If you’re an avid espresso lover, you may find the effort and additional cost that come with an espresso machine well worth the cup of full-bodied, rich, tasty espresso brew.

An espresso machine offers a lot of versatility, as you can recreate coffee shop specials like Americano, macchiato, cortado, and so on. If your espresso machine doesn’t come with a frothing wand, you can get your own milk frother to get that beautiful cream which is the signature ingredient in espresso-based beverages like cappuccino.

Espresso is usually made with dark roasts and fine grinds, which results in a concentrated, rich cup of coffee.

How does it work?

Espresso machines are electric-powered. There are different types you can choose from, which vary the level of labor that will be necessary on your part. You can decide between manual, semi-automatic, automatic, to super-automatic. The way they work is by heating water to a high temperature and allowing it to pass through a metal filter cup filled with pressed coffee grounds at quite a high pressure.

Pros:

Espresso machines can help you get consistently delicious, rich cups of espresso.

They also allow a lot of versatility to recreate coffee shop specials.

Plus, a lot of them come with a frothing wand.

Cons:

Espresso machines are usually quite a bit pricier than other coffee makers.

Other drawbacks of manual espresso machines are that they’re quite labor-intensive and require some technical knowledge.

We recommend it for:

Espresso enthusiasts and those who appreciate bold, rich-tasting coffee.

3. Pour-Over Coffee Makers

Pour-over coffee makers are a simple yet delicate way to produce a custom cup of coffee that’s per your taste. Pour-over coffee makers consist simply of a cup with holes on the bottom, which you can place over any mug or carafe to make as much coffee as you want.

Taste-wise, pour-over coffee makers generally produce a delicious, full-bodied cup of java.

How does it work?

Pour-over coffee makers generally consist of a cup with a base that’s meant to go on top of mugs or carafes, and holes at the bottom that allow the coffee to pass through to the container below. The cup-shaped coffee maker has a cone-shaped funnel in which you place a paper filter and fill it up with medium ground coffee. Then, you slowly add water to the pour-over coffee maker in several phases. The first pour is meant to allow the coffee grounds to bloom, i.e. to activate them and extract the initial flavor. The following gentle pours are meant to finish the coffee grounds’ brewing process.

Pros:

Pour-over coffee makers are generally simple to use – although it’s important to take note of the series of pours to get the optimal taste of the coffee. They’re also quite compact and thus easy to travel with.

These coffee makers are also quite affordable.

Plus, they offer versatility when it comes to the amount of coffee you want to make.

Cons:

Making pour-over coffee is a process. It takes a hands-on approach on your part, and may require more time than some other coffee makers to brew the coffee.

We recommend it for:

Pour-over coffee enthusiasts and those who need a single cup of coffee at a time.

4. Moka Pots

Moka pots are my go-to method when I want a rich, full-bodied cup of coffee that gets as close to an espresso as possible without actually using an espresso machine. Although it’s not as dark as an espresso, a Moka pot will give you a thick, deeply dark cup of delicious coffee that’s also made on the principle of using high-pressure to extract the coffee grounds.

Moka pots are one of the most affordable coffee makers you can get your hands on, and you can also use them to make espresso-based drinks like lattes and macchiatos.

Depending on the capacity of the Moka pot you buy, you’ll be able to create anywhere from one cup to twelve cups of coffee.

How does it work?

Moka pots work with stovetops or gas burners. They contain three chambers: the bottom chamber is filled with water, and the middle chamber (a metal filter) is filled with coffee grounds. As the water in the bottom chamber heats up, it generates steam. The pressure from the steam causes the hot water in the bottom chamber to travel up through the middle chamber where the coffee is, and extract it. Finally, it travels through a tube into the top chamber, where you get your lovely, piping hot, finished brew.

Pros:

Moka pots are quite eco-friendly – they don’t create any waste other than used coffee grounds (which you can always find uses for!).

Overall, Moka pots produce a consistently good cup of coffee and they’re a great, much cheaper alternative to espresso makers.

Lastly, they work pretty fast – so you won’t have to wait too long for your coffee to be ready.

Cons:

A Moka pot should be cleaned regularly, which can be a bit of a hassle considering it has three parts. To be fair, you should regularly clean any coffee maker you decide to get (or already own).

We recommend it for:

Anyone looking for an espresso alternative or a richly deep cup of coffee.

We also highly recommend it to campers – with a Moka pot, you’ll have coffee anywhere you go.

A Few Words Before You Go…

Hopefully, you enjoyed our guide to the most popular coffee makers you can get for your home. Depending on your taste, budget, or how much effort you’re willing to put it, you can decide which one’s right for you. And don’t forget – every perfect cup of coffee starts with freshly ground beans!

What To Do With Old Coffee Beans

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We all love coffee, and we all hate waste. And with the mounting hills of garbage ending up in oceans, we’re all becoming increasingly conscious of avoiding adding onto those vile piles, the products of neverending consumerism. So even though coffee beans break down into the soil and even add to its structure, throwing them into a plastic bag and then in the trash will slow down this natural process, turning coffee – the gift that keeps on giving – into an accomplice against nature.

Luckily, there’s so much you can do with old coffee beans! Whether we’re talking about stale beans that you discovered in the back of a cupboard, or used ground beans that stay behind after you’ve drunk your cup of java, there’re lots of ways you can repurpose them. From composting them to give the plants in your garden a boost, all the way to turning them into natural beauty products, coffee can do it all.

Without further ado, let’s look at 6 smart ways in which you can reuse coffee grounds.

There are many useful ways to reuse old coffee beans

1. Use Coffee Grounds To Fertilize Your Garden

If you have a garden – even if it’s a little nook of potted plants on your balcony – you can use coffee grounds to fertilize it. The soil in gardens almost always needs a little help. Either it doesn’t contain enough essential nutrients for the growth and wellbeing of the plants, or those nutrients get absorbed from the soil as the plants grow.

Old coffee beans have some wonderful properties that make them a beautiful addition to the soil. They contain a good deal of nitrogen, as well as much-needed amounts of potassium, magnesium, copper, and even phosphorus. Some coffee beans can also help add calcium and iron.

There are some flowers, like roses, hydrangeas, and camellias which simply love coffee! It helps them flourish and satisfies their need for nitrogen. Fruits such as blueberries and cranberries also benefit from the nutrients that coffee grounds add to the soil.

Some other benefits of fertilizing your garden with coffee is that coffee attracts earthworms – which are amazing for the soil, and they also may aid in the absorption of heavy metals from contaminated soil.

To fertilize your garden with used coffee beans, you can simply sprinkle them on top of the soil around your plants. Alternatively, you can bury them about 6-8 inches into the soil near the plants.

Keep in mind that it’s best to use used coffee grounds rather than stale coffee beans for fertilization. This is because used coffee grounds lose their acidity in the brewing process, and end up with practically neutral pH value, which is ideal for most gardens and plants.

2. Add Old Coffee To Your Compost

Both coffee grounds and stale coffee beans make an excellent addition to your compost. If you don’t already compost, composting is a great, natural way to add essential nutrients to your plants. This is done by composting organic food scraps, which you can also combine with stuff like leaves, biodegradable paper, branches, cut grass, garden weeds, and so on. As the organic matter composts, it creates humus: a dark, nutrient-rich, soil-like material.

Adding humus to the soil not only increases its nutrient content but also helps it retain more of the nutrients and more water. It’s a party for your plants!

In any case, coffee has time and again proven to be an excellent addition to any compost pile. To begin with, the coffee’s nutrients and their properties allow them to additionally extract more of the benefits of the other organic matter in the compost pile, so compost that contains coffee is richer in nutrients than compost without coffee, with only kitchen waste.

Another wonderful benefit of adding coffee beans or grounds to compost is that it reduces the greenhouse gas emissions of the compost while helping it achieve the highest nutrient quality. Good for your plants, good for the environment!

You can add coffee grounds to your kitchen waste compost, or you can create a compost pile by layering ⅓ leaves, ⅓ grass clippings (fresh, of course!), and ⅓ used coffee grounds.

3. Get Rid of Unwanted Bugs and Gastropods

Some bugs, like bees and bumblebees, are a very much welcome – in fact desired – presence in your garden. They are incredible pollinators, helping your garden grow and your plants flourish.

However, there are bugs and gastropods (snails and slugs) that will only do harm to the plants, i.e. eat them. To keep these little guys away from your flowers and plants, just sprinkle the coffee grounds around the flower beds. Coffee grounds are an excellent insect repellent, as the caffeine and diterpenes found in coffee are somewhat toxic to bugs. Snails and slugs hate to come into contact with coffee, as well.

But it’s not just the plants that will get a break from pests thanks to coffee. Coffee is also a great way to deter that enemy to all mankind, ruiner of good sleep, punisher of the sweet-blooded, the dreaded mosquito. Plus, it repels fruit flies and beetles, too! You can just put some used coffee grounds in bowls around your balcony, garden, or sitting area to keep pests far away.

4. DIY Body Scrub from Coffee Grounds

Why waste money on questionable beauty products (both in terms of ingredients and ethics), when you can make your own body scrub using coffee grounds? You can use coffee grounds to exfoliate your body, getting rid of dead skin and rejuvenating your epithelial cells.

Coffee – both in the form of old, stale beans and used coffee grounds – has a wonderful effect on the skin. Not only does its texture help renew the surface of skin cells and get rid of dirt, but it also has antioxidant properties due to its caffeine content. Antioxidants are very healthy for the skin and can help protect it from exposure to the sun (this is no way substitutes SPF though). Coffee also increases blood flow, which keeps the skin looking fresh and young.

There are several ways you can use coffee beans to exfoliate. If you’re lazy, or just can’t be bothered, simply mix the coffee grounds with some water or coconut oil, and then scrub the paste all over your clean body. Rinse. Feel good.

If you’re not lazy and like indulging in spa-treatment-grade-self-care, you can take the DIY coffee body scrub a step further.

For high-grade pampering, combine equal parts (usually about half a cup) used coffee grounds (or ground stale beans), brown sugar, and coconut oil. You can add a teaspoon of vanilla extract for good measure – it really adds to the scent and feel. Mix everything well together, and rub the paste into your pre-washed body. Allow it to sit for about five minutes, and rinse it off. Enjoy feeling silky smooth and smelling like a dessert.

You can also freestyle and mix coffee beans with honey (for lip exfoliation), almond oil, Greek yogurt, cinnamon, and whatever you think tastes and smells good – just make sure that it’s also great for your skin.

Just remember one thing: avoid using this DIY coffee scrub on your face. The skin on your face is a lot more sensitive than the skin on your body and you risk being too rough on it.

5. DIY Anti-Cellulite Treatment with Coffee

No matter how much we take care of ourselves, it’s difficult to skip cellulite altogether, especially as we grow older. The vast majority of adult women have at least some amount of cellulite on their bodies, and although it’s completely natural, not everyone appreciates its presence.

So, to reduce the appearance of cellulite on your body you can also use a DIY coffee-based treatment. As caffeine stimulates blood flow, it will encourage blood circulation in the affected areas, reducing the appearance of cellulite. Plus, the antioxidants in the caffeine will encourage more collagen production, causing your skin to look younger and smoother.

Simply take used coffee grounds or grind stale coffee beans and mix them with water or coconut oil. If you don’t have coconut oil, you can use almost any other oil – we generally say coconut because it has the most benefits for the skin. Once you’ve mixed those two, scrub on the affected area for about 10 minutes. Repeat this twice a week to see long-term results. Keep in mind that nothing can completely get rid of cellulite, bit scrubs like this one can decrease its visibility and severity.

6. Scrub Your Pots and Pans

Trying to get rid of stubborn food residue from cooking? You can scrape your pots and pans clean from burnt eggs, or any sort of caked-on food using coffee grounds. The texture of coffee grounds helps clean kitchen utensils thoroughly.

Simply pour some grounds into the utensil, and scrub it with a sponge or a steel scrubber. Just make sure that you’re not scrubbing a non-stick pan, as this method can permanently damage it.

kid with coffee cup

Should Kids Drink Coffee?

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We generally consider coffee to be an adult pleasure. It has its place in the mornings preceding busy days, late into the night when you’re cramming for a university exam, on the kitchen counter of every office, during casual meetups with friends. But then the day comes when your 11-year old wanders into your home office asking if they can have a sip of your coffee. Can they? Should they?

When I was a kid, I coveted the drink that my grandmother made whenever her friends came over. I coveted the coffee-soaked biscuits that they were enjoying while I was forced to settle for orange juice and dry, unsoaked biscuits. When I was a kid, they would tell me that if I drank coffee, I’d grow a tail.

Obviously, your child won’t grow a tail if they have coffee, but there’s a good reason why we get asked this question so often. The main ingredient in coffee is caffeine, which has psychoactive and physiological effects on the body. If it gives adults that kick they need in the morning, what does it do to kids? Let’s take a look at what scientific research and experts have to say about kids drinking coffee in terms of whether they should, when they can, and what the limit should be.

Coffee, Caffeine, and Kids

The main active ingredient in coffee that causes concern over child use is caffeine. While it’s a myth that caffeine can stunt growth, there are other reasons why the young, developing brains and bodies of kids won’t benefit from drinking coffee. Rather, caffeine can cause some harm when consumed at an early age.

To begin with, there’s really not too much research on the extensive consumption of caffeine in children because, duh, who is going to force kids to do something potentially dangerous? However, there is enough research and expert opinion for us to get a general idea of what the problems are with exposing kids to caffeine.

Caffeine is a natural stimulant found in coffee, tea, and cacao. Less naturally, kids have access to caffeine through soda and energy drinks. Still, caffeine itself has proven to have some positive effects on the adult body. For instance, moderate coffee drinking has been directly associated with a reduced risk of heart disease. It can even reduce the risk of some types of cancer or developing type 2 diabetes. However, the first problem is that these benefits haven’t been proven to apply to children drinking coffee.

The second problem is that caffeine is a drug. Sure, it’s the world’s favorite drug and one of the safest ones you can enjoy – but it is nonetheless a drug. As it’s a stimulant, the psychoactive effect that caffeine has on the brain is keeping it alert and concentrated. However, this can also have negative side effects, especially on children.

kid with coffee cup
That’d better be milk in her cup.

The Negative Side Effects of Caffeine on Children

A 2017 report by the USA National Coffee Association showed that about 37% of youths between 13 and 18 years of age consume coffee on a daily basis. But what can caffeine do to the developing, adolescent body and brain? Here are some of the potential negative benefits:

1. Disrupted sleep patterns and insomnia

Proper sleep is key for the growing, developing body of a child (child here includes adolescents, of course). Youths should be getting about 8 hours of undisturbed sleep every night to maximize their growth and development. However, teens that drink coffee regularly have reported sleeping less and waking up feeling much more tired in the morning. Plus, while adults have a higher threshold, kids can develop insomnia from drinking even less coffee regularly. If that’s the case for teens, imagine what high caffeine intake would do to a prepubescent child.

2. Psychological overstimulation and anxiety

According to research, while caffeine does improve concentration in children, it also increases their chances of developing anxiety. In fact, a study done on adolescent rats showed that increased caffeine intake during adolescence resulted in a higher risk of developing anxiety in adulthood. It also showed that early access to this stimulant increased the chances of rats seeking out more stimulating drugs later on in life.

If you’re saying rats aren’t people, you’re right. But oftentimes, science has been able to draw a connection between rat and human behavior – and that’s true in this case also. Research conducted on human young adults showed that increased caffeine intake from energy drinks can cause anxiety as well as a propensity to seeking other brain-stimulating drugs later in life.

It’s not all bad, though – there are certain doses of caffeine that have been deemed acceptable for kids – but we’ll get to that a bit later. First, let’s take a look at another problem that accompanies kid-coffee drinking which isn’t caffeine. Namely…

Coffee Beverages as Vessels for High Sugar Intake

One of the main issues with child and teen coffee drinking is the sugar that comes with a lot of the “special” coffees you’d get in places like Starbucks and Dunkin’ Donuts. Fine, so there’s both caffeine and sugar in a can of Coke, but some of the coffee-based barista specials you get at these stores are much, much worse.

I remember when I first started drinking coffee as a teenager I was getting it in the form of a Frappuccino from Starbucks. My mother was very vocal against my new favorite drink, and apparently it was for good reason. A grande Caramel Cocoa Cluster Frappuccino at Starbucks has 68g of sugar! Can you imagine that much sugar in a single beverage? The total caloric count of this drink is 450 calories, which is nearly a quarter of the total daily intake for a child or young adult. Dunkin’ Donuts, on the other hand, offers a Cinnamon Sugar Pumpkin latte that has 55g of sugar. This is more than you’d get from a 16-oz serving of Coke. And unfortunately, these are the coffee-based drinks that kids are most commonly drawn to. They’re not (yet) fans of the nuanced bitter and bold flavors of coffee, so they get their caffeine fix in the form of unhealthily sweet desserts.

But let’s put this amount of sugar in some context. According to the American Heart Association, children older than 2 and below 18 shouldn’t consume more than 25g of added sugars per day. These drinks contain more than twice the maximum recommended value. The insane amounts of sugar that accompany these drinks can endanger a child’s health and at the same time increase their risk of developing childhood obesity.

The Bottom Line: Should Kids Drink Coffee?

This is where we get to the not-so-negative side of the answer. So far we’ve covered the possible negative effects that caffeine and coffee-based beverages can have on kids and teenagers. However, coffee, and indeed caffeine, isn’t the enemy. The answer to whether kids should be drinking coffee is the same answer given to most other dietary questions: the key is moderation.

While the AAP says that caffeine doesn’t have a nutritional place in a child’s diet, a little bit of coffee won’t hurt either. And really, when it comes to parenting, imposing too many restrictions can end up having an adverse effect on the child’s relationship to pleasures and experiences, or, worse yet, an adverse effect on the child’s relationship to the parent.

Experts say that in general, kids that don’t suffer from disrupted sleep patterns and aren’t showing early signs of anxiety can comfortably enjoy approximately one cup of coffee per day. This would be about an 8-oz cup of joe. As most adults should limit their intake to 200-300mg of caffeine on a daily basis, the number gets cut in half for kids. About 70-100mg of caffeine in a child’s daily diet (this should include soda or sport’s drinks – so there shouldn’t be both soda and coffee in a single day’s intake) will do just fine.

Still, if you can, it’s best to postpone introducing coffee to your kid’s diet as late in adolescence as possible. And sharing a few sips of your own cup of coffee with your kids won’t cause any problems, either.

A Few Words Before You Go…

The main question when it comes to kids and coffee arises from the ingredient in coffee we all love so much – caffeine. But it’s not just coffee that contains caffeine – it’s also soda and sport’s drinks to a lesser degree, and energy drinks to a higher degree. If anything, you should try to limit your child’s intake of energy drinks, as lots of studies have shown that they pose more of a threat to kids’ health than coffee. This can easily be attributed to the fact that they’re more marketable to children than coffee is.

When it comes to coffee, once your tween or teen starts showing interest in drinking coffee, try to keep them off sugary beverages loaded with calories and try to limit their intake to a single, modest cup containing no more than 100mg of caffeine per serving.

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