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

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

#301

Post by nfhshy68 »

krrrh wrote: post #265
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 most important thing I learned about cast iron is that the idea that you have to baby it is a hold over from the days when soap had lye in it. Today’s dish detergent is fine and won’t damage your seasoning, neither will basic green nylon scrubbing sponges. I was almost despondent about my carefully seasoned pans not delivering until I really went to town on them and removed the dull layer of burned on material an…

Soap can still ltake a decent chunk out. I use a chainmail cloth with warm water to scrub cast iron, doesn't work off any seasoning.

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

#302

Post by nfhshy68 »

sa1 wrote: post #295
lr4444lr wrote: post #279

Earlier quoted context omitted.

Aren't they polymerized into the metal, though? I don't think they come off that easily, barring steel wool or something extremely abrasive.

I don't think chemicals in Teflon come off any easier, but they still do.

Reckons main issue is that it degassed the chemicals into the air. With most range hoods just recirculating the air you're basically getting a face full of it every time you cook.

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

#303

Post by acdha »

xeromal wrote: post #187
pier25 wrote: post #79

Earlier quoted context omitted.

> 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...

Those scrapers are made of plastic. I wonder if that has some forever chemicals. lol

I bought one of these a decade ago - the price has since gone up to $4:

https://www.restaurantsupply.com/tablecraft-254-stainless-st...

It’ll likely outlive me.

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

#304

Post by bb88 »

MengerSponge wrote: post #245
elil17 wrote: post #236

Earlier quoted context omitted.

BPA is still used widely. BPB is sometimes used as a substitute but it’s probably just as bad.

For people who care: thermopaper receipts are absolutely loaded with BPA. Cashiers have measurably higher serum BPA levels, because they touch them all day long. I generally don't take or touch receipts if I can avoid it, but I don't treat them like they're radioactive. The dose makes the poison, and I haven't figured out how to completely eliminate them and still function in society.

link?

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

#305

Post by js2 »

elil17 wrote: post #2

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 cast iron skillets for eggs, fried, omelettes, even scrambled.

A well-seasoned pan at the right temp with a bit of butter or ghee and my eggs basically don’t stick. I use a silicon spatula.

I won’t lie: it takes a bit more care than a Teflon pan, but I ditched my Teflon pots and pans years ago and haven’t looked back. Everything in my kitchen is cast iron, stainless, ceramic or glass.

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

#306

Post by acchow »

elil17 wrote: post #2

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…

> to time spent scraping scrambled eggs off of pans.

At the right temperature on a stainless steel pan, there’s not much scraping needed to clean it off. Just a dash of water after you take the eggs off and some light scraping with your cooking utensil

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

#307

Post by harrydehal »

trebbble wrote: post #27
daniel-s wrote: post #10

Earlier quoted context omitted.

I know nothing about this, please explain.

Pans that aren't non-stick can be made far less sticky by not adding anything (except maybe some fat—oil, grease, lard, butter [ghee especially], et c.) until after they're hot. I think it causes phase-changing water in whatever you added to kind of push the food off the pan. You can see this in action by dripping water onto the pan—when it's hot enough, the water will ball up and kinda dance on the pan, while lightl…

This is called the "Leidenfrost effect." The other possible health downside to doing this in a stainless steel pan, as referenced elsewhere in these comments, is the overheating of certain cooking oils beyond their smokepoint and into temperatures that turn them potentially bad for your health.

See also: https://en.wikipedia.org/wiki/Leidenfrost_effect

https://youtu.be/CB-SCA1reqE?list=FL4AL7iVYshdIk6899Kgomug&t...

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

#308

Post by chefandy »

lolinder wrote: post #230
chefandy wrote: post #38

Earlier quoted context omitted.

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…

> 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. I have a cheap 10" Lodge skillet that we use for everything . It pretty much lives on the stovetop. We make omelets every morning, wash it off, and put back on the stove to dry. Quesadillas at lunch. Red sauce for dinner. Potato gratin. Pineapple upside-down cake. You name it, it goes in the skillet,…

Sure. You don't need to baby a cast iron skillet to get decent stick protection for those applications. Even an egg dish like Tortilla Espanola or an American omelet would fare fine in a decently seasoned home cast iron skillet with proper heat control. But a classical french omelet requires vastly more stick protection and surface smoothness.

https://www.youtube.com/watch?v=gYlKkG1A7yk

In Jaques Pepin's well known video on making classical french omelets, he laments that he uses a non-stick pan because his carbon steel omelet pan isn't in the proper condition to make a proper french omelet. I guarantee you that Pepin has better pan and utensil technique than damn near anyone you'll meet in your life, but a surface for that dish requires babying.

There are good reasons that the only place you'll see cast iron skillets in a commercial kitchen is for cute presentations. They work decently for home cooks in many circumstances but they're too inconvenient to replaces the trusty commercial aluminum sautee pan as the classic blunt instrument, and not precise enough to perform the more specialized duties of commercial nonstick and carbon steel pans.

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

#309

Post by harrydehal »

wahnfrieden wrote: post #15
daniel-s wrote: post #10

Earlier quoted context omitted.

I know nothing about this, please explain.

nyc restauranteur frank prisinzano explains it well on his instagram highlights (a kind of mini, continuous cooking course). start with learning his crispy egg technique

https://www.instagram.com/frankprisinzano/

Watched his cacio pepe. He doubled down on reminding to always use dry pasta. Not bad. Subscribed.

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

#310

Post by discordance »

cassepipe wrote: post #198
elil17 wrote: post #156

Earlier quoted context omitted.

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.

Can you elaborate ? What's wrong with cans ? If they're aren't just aliminum what are they coated with on the inside ? How would tetrapak fare better ?

Aluminum cans are lined with plastic -

https://youtu.be/xBQEnVR7y9k

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