On the topic of chemical, how do you know if something is dangerous -- in the context of household item? Even with the MSDS and/or knowledge of the compositions, layman doesn't really have any sense on how dangerous something is (as it's all missing dosage). I'm a bit on the paranoid side (mostly because I think my roommate/ housemate has always been too liberal with spraying chemicals crap everywhere), and most of t…
Some knowledge of organic chemistry helps a lot. Organometalic compounds, Organic compounds with fluorine, and heavy metals are all scary.
Yes, precursors are toxic. But it's also easy to overheat a Teflon pan when preparing to fry something up, and it's not healthy: "Use low or medium heat with Teflon skillets and pans. When Teflon-coated cookware is overheated, the cookware releases fumes that may cause flu-like symptoms in humans." http://homeguides.sfgate.com/dangers-scratched-teflon-cookwa... I prefer other types of cookware, for myself.
The problem with that advise is that oil releases MORE toxic fumes at a lower temperature than teflon. Teflon is safer than the oil you are cooking with. If you heated it hot enough to make fumes from the teflon you would have a cloud of smoke from the oil. They know this because did a test and found that oil is more toxic to birds than teflon. So go ahead and cook with teflon on high, it's safer than using a lot of…
You keep claiming that heated oil is a greater killer than heated Teflon. Do you have any sources where people can examine the evidence, or any evidence that you can present directly? I just can't find any evidence at all for your claims, even though you've posted the same thing about 12 times.
Yes this is a good read. After reading that last year I bought a griswold #8 from ebay for $50. Stripped it with lye oven cleaner over a few days, and then seasoned it like above. I stopped 'washing' the pan with soap as I found chiseling any stuck on stuff with a metal spatula, followed by using "The Ringer" under hot water to be quickest and easiest. After that, I dry with a paper towel and spray with Pam (read som…
I love my Griswold.
Indeed, I might get another one for my grandma since the ones she has are super heavy. I think the lightweight griswolds might put less strain on her wrists. (not sure why newer CI is so dang thick/heavy)
On the topic of chemical, how do you know if something is dangerous -- in the context of household item? Even with the MSDS and/or knowledge of the compositions, layman doesn't really have any sense on how dangerous something is (as it's all missing dosage). I'm a bit on the paranoid side (mostly because I think my roommate/ housemate has always been too liberal with spraying chemicals crap everywhere), and most of t…
>even if I wanted to I have no idea if I want to use something in my house. Everything in your house is toxic. Pick up anything with the ingredients on the label and google a random one that has a funny name. Then read about it on wikipedia and you can go further from there if you want and see the studies. Chances are it is very toxic but it's used in small ammounts so you shouldn't worry about it because the effects…
I think that's exactly the point I was trying to make. I know that whether something is dangerous or not depends entirely on the concentration, and/or the form of it (ie solid metal lead isn't too scary, any type of its compound is). Unfortunately, I can't know the concentration(since packaging obviously doesn't mention it), and I don't know what's the threshold I should be careful about either.
I guessed this might be about PFOA when I saw the headline! https://en.wikipedia.org/wiki/Perfluorooctanoic_acid has the whole story, minus the anecdotes. Apparently a few parts per billion of PFOA in your drinking water is enough to detectably raise your risk of some cancers. Most environmental regulatory agencies propose 0.5 to 1 ppb as a safe limit for drinking water, while 4–5 ppb blood serum levels of PFOA are currently common among "unexposed Germans".
I was pleased to see that they aren't hyping the risk of cooking on Teflon.
Yikes. What makes you think this results in fewer carcinogens on your pan's surface than teflon?
The cleaning step. Steps one through three are what is called "seasoning" the pan. It's a process that often makes a bunch of smoke. Ideally, you only ever have to do that once. Cooking on cast iron doesn't produce a smoky mess.
If "seasoning" the pan achieves anything at all, doesn't it necessarily have to result in some sort of coating of the pan's surface?
I think points are valid and worth considering, but unless new research finds something entirely new, "eye strain" doesn't damage your eyes. From the American Academy of Ophthalmology: "Watching televisions, including LCDs and flat screens, can't cause your eyes any physical harm. The same is true for using the computer too much or watching 3-D movies. Your eyes may feel more tired if you sit too close to the TV or s…
Tell that to my computer use induced Blepharitis.
>my computer use induced Blepharitis.
Do you have evidence that computer use was a factor in your development of Blepharitis, or do you think that because of the correlation between the two?
The cleaning step. Steps one through three are what is called "seasoning" the pan. It's a process that often makes a bunch of smoke. Ideally, you only ever have to do that once. Cooking on cast iron doesn't produce a smoky mess.
If "seasoning" the pan achieves anything at all, doesn't it necessarily have to result in some sort of coating of the pan's surface?
Yes. Seasoning leaves a baked-on coating of oil/fat. That doesn't mean that the coating is carcinogenic.
IIRC (and I might not RC, I'm no food chemist) the coating is polymerized oil/fat and completely harmless.
You can make superhydrophobic surfaces with laser etching that affects the nano structure of the metal. Thus if you take a strong metal and laser etch it there is no need for potentially dangerous Teflon coating. https://www.rochester.edu/newscenter/superhydrophobic-metals...
How well does that surface withstand wear? If the property is dependent on "micro- and nanoscale structures" as claimed in the article, then surely a few months of use will destroy those structures.
From the FDA. Before they approved teflon for use in cookware they tested it vs oil. Oil was found to be toxic at a lower temperature than teflon, making teflon safer than oil for high heat cooking. Obviously when I say "oil is toxic" I'm being sarcastic.
Not that I'm doubting you, but can I have the source for your claim? I want to present it to my chemophobic friends.