191–200 of 412 posts
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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 can't do the temperature control thing so I use ceramic cookware for things like eggs mostly.
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We've been using carbon steel pan. Its like cast iron but much lighter (not light though). They look kinda narly, but you get used to it. You "season" from time to time (oil high heat) but we haven't in at least 6 months and use that thing at least 6 times a week. Easy to clean too. This article kinda give the details. (you have to dodge a modal and click "read more"...sorry) https://www.cooksillustrated.com/equipmen…
What toxic chemicals are produced by heating oils at high heat for seasoning?
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If you google cast iron you will see no colors. > 1. Cast iron unseasoned (and you do the seasoning) It's usually just grapeseed oil and you have to season further anyway...
Grandparent's comment mentions enameled cast iron ("ceramic/cast iron pans") which are nothing but colourful. If I have to season it anyway I might as well not have an unknown oil that might 'usually' be grapeseed.
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Not really. And I say this as someone who owns and frequently cooks with stainless steel, cast iron, and non-stick, I have for decades and also worked in a professional kitchen at one point. Some things are always better in stainless or cast iron... I tend towards meats in cast iron and veggies in stainless, though it really depends. Other things are easiest in nonstick, but can be learned in stainless, like eggs sun…
You can get a nice carbon steel or cast iron pan nonstick enough to do things like classical omelets through seasoning alone. (Though the shape of cast iron generally makes it impractical in that particular example.) All the French old timers did. But they need to only be used for that and most home cooks aren't willing to have a pan they only use for one thing. Also, most home cooks-- even the ones that really think…
Citation?
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They're not cheap but I can recommend: https://www.amazon.com/dp/B09SS34H3K?psc=1&ref=ppx_yo2ov_dt_...
https://www.fakespot.com/product/caraway-nonstick-ceramic-fr...
This is actually very poor statistics. Take a look at the actual study: https://www.jhep-reports.eu/article/S2589-5559(22)00122-7/fu... And look at table 3. They are testing 6 different types of PFAS, and only 1 is statistically significant. They need to be using the Bonferroni Correction because they are checking multiple hypothesis. To do that, you divide the required p-value (0.05) by the number of tests (6). If y…
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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.
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…
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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…
I actually wonder if the charred food contains just as toxic of chemicals? Heating edible oils above 200C and/or for prolonged periods produces transfats, for instance, and there is extremely complex chemistry going on in the burnt portion of foods (or really any substance containing a kind of organic molecule).