101–110 of 412 posts
This title is editorialized, it does not say "cookware". This study is about PFAS, NOT cookware.
Not sure that counts as editorializing, isn't cookware where most people would get PFAS exposure?
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I just read that rainwater around the world is unsafe to drink because of PFAS contamination. https://phys.org/news/2022-08-rainwater-unsafe-due-chemicals...
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I think it's a legitimate complaint about rainwater not being safe from PFAS.
The study didn’t actually find anything related to cookware. Modern Teflon in the US doesn’t expose people to PFOA/PFOS like old version did due to new regulations. The chemicals could also be entering peoples body’s through drinking water or bioaccumulation in meat or plants. You should throw away nonstick cookware from before 2013, but new nonstick cookware sold in the US does not have PFOA. I believe the EU follow…
Cast iron is a pain to clean if you burn food and the burnt pieces stick, but the investment into learning how to cook with it is worth the reward imo.
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Life is unsafe. I suspect you would be at a much much much higher risk from not having ready access to medicine and doctors than PFAS.
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Why take the risk for a minor convenience? Get stainless steel cookware and you’ll quickly learn how to avoid sticking by controlling temperature.
One thing I've noticed with stainless steel is that if you have hard water, you get some calcium buildup and things stick like crazy. Anytime my stainless steel pans start having problems I soak a bit of vinegar on them for a bit, scrub them, then they are good again. However my preference is typically cast iron. A good seasoned coating (and a couple decades of use that results in a polished surface) is typically muc…
Anyone using stainless cookware should be using Bar Keepers Friend, it's like magic on stainless steel.
The oxalic acid in it removes calcium buildup and helps passivate the stainless steel, the surfactant in it somehow dissolves browned oil stains (even the nasty burned in ones on the bottom of the pot) and the feldspar dust in it provides a bit of abrasive action. Smells funny though. And wear gloves.
The only extra work is it really needs to thoroughly rinsed off or the feldspar dust leaves white residue when it dries.
But seriously it makes stainless look like new.
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> Eggs overeasy without breaking the yolk is really hard though. This is strange to hear from a professional chef. I cook eggs overeasy on my cast iron all the time. What works for me is preheating the pan on moderate heat for a minute or two, putting in a bit of butter, and using a metal spatula. Haven't had a broken egg in forever. I've certainly found you need less oil to prevent sticking on a well-seasoned cast i…
> cook eggs overeasy on my cast iron all the time Cast iron is great in a professional kitchen. It wears well. And it benefits from frequent use. Most home cooks won't use their cast iron cookware daily, let alone multiple times a day. That affects the seasoning.
The study didn’t actually find anything related to cookware. Modern Teflon in the US doesn’t expose people to PFOA/PFOS like old version did due to new regulations. The chemicals could also be entering peoples body’s through drinking water or bioaccumulation in meat or plants. You should throw away nonstick cookware from before 2013, but new nonstick cookware sold in the US does not have PFOA. I believe the EU follow…
The study didn’t actually find anything related to cookware. Modern Teflon in the US doesn’t expose people to PFOA/PFOS like old version did due to new regulations. The chemicals could also be entering peoples body’s through drinking water or bioaccumulation in meat or plants. You should throw away nonstick cookware from before 2013, but new nonstick cookware sold in the US does not have PFOA. I believe the EU follow…
I cook eggs on cast iron without them sticking, but it requires maintenance on the seasoning. The trick is to use some butter when cooking with eggs, and they slide right off. A quick wipe with a paper towel and the pan is clean (leaving butter residue helps keep it oiled for next time). Cast iron is a pain to clean if you burn food and the burnt pieces stick, but the investment into learning how to cook with it is w…
They're finding PFAS in everything now. https://www.consumerreports.org/bottled-water/pfas-in-bottle... https://www.vice.com/en/article/m7gban/rainwater-everywhere-... https://www.dcourier.com/news/2022/aug/11/prescott-valley-sh...
Notably, PFAS are in the food supply chain to a significant and non transparent degree. Those compostable fiber salad bowls are up to 25% PFAS. The extruders that make your dried pasta and other machine parts that make other processed foods are coated with PFAS. The paper that your sandwich is packed in is coated with PFAS. The paper straw that replaced your plastic one, to save the turtles...is coated with PFAS. Did…
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Why take the risk for a minor convenience? Get stainless steel cookware and you’ll quickly learn how to avoid sticking by controlling temperature.
I wonder how behavior changes when someone sticks to stainless. Because if they use more oil, they introduce other risks. Cooking oil is bad for you.
Any time there is incomplete combustion of carbon compounds like cooking oil, carcinogenic molecules like benzo-a-pyrene are formed, which appears to cause or contribute to skin, lung, and bladder cancer.