Study finds link between 'forever chemicals' in cookware and liver cancer

Post by CorrectHorseBat » Fri, Aug 12, 2022, 9:13 PM UTC

elil17 wrote: post #156

DevX101 wrote: post #127

Earlier quoted context omitted.

I appreciate you updating your comment with an informed update that contradicted your initial argument. When a consumer chemical is discovered to be harmful, there's a tendency from companies to ask their research chemists to come up with a new chemical that shares the same beneficial properties but without the baggage of the provably dangerous chemical. There's a VERY good chance that the new chemical simply hasn't…

I do not trust BPA-free plastics either. I have switched from cans to tetrapaks where possible. My confusion came from some misleading industry documents I read which suggested that PFOA/PFOS/C8 had been replaced with a process that did not require fluorosurfactants. I feel like the information about these chemicals is so confusing, it's hard for a non-chemist like me to understand.

Post by Robotbeat » Fri, Aug 12, 2022, 9:17 PM UTC

14 wrote: post #128

pmulard wrote: post #103

Earlier quoted context omitted.

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…

The thing you need to be careful with using a cast iron pan is to not go too high heat. Since they can withstand a higher heat from other pans there is a risk when doing so as it creates a carcinogenic compound. There's some concern that because cast-iron pans can sustain high heat, they may produce chemicals known as heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs), which are linked to an incre…

Post by squeaky-clean » Fri, Aug 12, 2022, 9:22 PM UTC

Aachen wrote: post #57

MisterBastahrd wrote: post #35

Earlier quoted context omitted.

Yup. Chefs rarely use nonstick cookware outside of baking or specifically making omelettes. For the majority of their uses, it's either stainless, cast iron, or enameled cast iron. Non-stick got its foothold when the feds went on their "fat is bad for you" kick. They took all the fat out and added sugar to products to fix the texture. Proteins stick to steel when the steel isn't sufficiently hot before food is placed…

> Chefs rarely use nonstick cookware outside of baking or specifically making omelette. Citation needed? It sounds implausible to me that a majority of professional cooks seek to make their own job harder when they've got seven other dishes to make by tending a nonnonstick pan.

Post by xeromal » Fri, Aug 12, 2022, 9:25 PM UTC

pier25 wrote: post #79

jbotdev wrote: post #40

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Cast iron is also very heavy, and hard to clean if you get anything stuck to it. You can’t really soak or wash it with soap/water without re-seasoning it or it’ll rust. It has its upsides if you put in the work. I’ve given up and opted for mid-range non-stick (coated steel and/or copper, not anodized aluminum) or high end stainless.

> if you get anything stuck to it We bought these Lodge scrappers and they remove anything stuck to it. https://www.lodgecastiron.com/product/pan-scrapers?sku=SCRAP... Hot water and this kind of brush is all you need to clean cast iron: https://www.lodgecastiron.com/product/scrub-brush?sku=SCRBRS...

Post by infinite8s » Fri, Aug 12, 2022, 9:28 PM UTC

elil17 wrote: post #156

DevX101 wrote: post #127

Earlier quoted context omitted.

I appreciate you updating your comment with an informed update that contradicted your initial argument. When a consumer chemical is discovered to be harmful, there's a tendency from companies to ask their research chemists to come up with a new chemical that shares the same beneficial properties but without the baggage of the provably dangerous chemical. There's a VERY good chance that the new chemical simply hasn't…

I do not trust BPA-free plastics either. I have switched from cans to tetrapaks where possible. My confusion came from some misleading industry documents I read which suggested that PFOA/PFOS/C8 had been replaced with a process that did not require fluorosurfactants. I feel like the information about these chemicals is so confusing, it's hard for a non-chemist like me to understand.