251–260 of 412 posts
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Cast iron pans are less effort to maintain than nonstick pans and last longer, if you know how to maintain them.
Have you tried maintaining nonstick pans?
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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 have no trouble at all cleaning cast iron skillets as long as I put it under some water while it's still hot and give it a little wipe. Doesn't seem to affect the seasoning either ..
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I find boiling the pan helps unstick stuff
Also: chainmail scrubbers are amazing. I can’t recommend them enough.
For folks having issues with food sticking to cast iron or carbon steel, try learning to cook on stainless. It's much more prone to sticking, but if you can get the technique down well enough to not have eggs stick on stainless then switch to cast it's a walk in the park.
Tomatoes+Onions+Eggs, anything watery or sour = stainless with some drops of olive oil Meat, Potatoes = cast iron with sunflower oil anything else (crepes, pan cakes) = carbon steel with either canola or sunflower oil To prevent eggs to stick putting some onion rings or slices of ginger helps. The most difficult is to get good non-oily crepes.
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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…
IMO, the biggest risk is infant exposure. Infants are exposed to more micro plastics than adults [1]. Bottle fed babies may be exposed to over 1.5 million particles of microplastics per day on average [2]. We avoid plastic in our kitchen (especially heating it in the dishwasher and microwave) but plastic is difficult to get away from when pumping breast milk. All pumps on the market, aside from silicone hand pumps, h…
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 use stainless steel pans, which are great. They are pretty much indestructible and not as expensive as I imagined. I think it's less than $100 for a stainless steel frying pan and I just use butter or olive oil to oil the pans and it's great. Sometimes things get burnt but an SOS pad a little elbow grease and it's back to normal.
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 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…
Soda tastes better, anything tastes better in a glass container.
Even aluminum canned soda has an aluminum taste, plastic bottles have an after taste.
Maybe we need to ditch plastic and aluminum packaging for bottles like we used to.
I still buy plenty of drinks in plastic but if I have an option for the same price I'll get it in glass, for instance grape jelly. It's roughly the same cost for plastic or glass.
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> Did you really think a cardboard straw could hold up for more than a few seconds in a cup of liquid without some type of coating?? Maybe everyone just assumes it's a relatively harmless wax coating like ye old Dixie cups and not some "forever chemical?"
Yes. And coated cups like the kind you get for coffee don't use wax anymore (and if they do it's petroleum derived paraffin). They are more likely to use a high-temp polymer
Sources:
- https://bioplasticsnews.com/polylactic-acid-or-polylactide-p...
- http://tylertalkstrash.com/2013/06/02/can-you-compost-paper-...
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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…
> 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…