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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

#331

Post by petre »

harikb wrote: post #129
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…

Do you use a gas powered stove? My friends won't stop sending me links to articles detailing the cancer causing bad stuff in the natural gas stoves :o If not, are there good electric stoves that work with hard cast iron pans? I have seen the mess heavy cookware creates on those glass top cooktops - old style coils seems to be best for those.

> If not, are there good electric stoves that work with hard cast iron pans?

Induction works great. You onnly need gas for wok. It also doesn't become dirty like a resistive stove but you do have to be careful not to drop the skillet onto the glass.

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

#332

Post by m3kw9 »

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 cook scramble eggs in cast iron and while it sticks a bit you wash it right away while it’s hot in water, takes less than a min. Given that you seasoned it and you don’t burn the egg

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

#333

Post by peeters »

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…

The biggest thing to remember after washing with detergent and water is the same thing to remember after just rinsing: dry it thoroughly. The easiest way to do that is to wipe it down with a towel and/or leave it on the heat for a bit. Then apply a bit of oil.

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

#334

Post by musicale »

gremlinsinc wrote: post #258
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…

There's two diners in my town who have the best root beer, it's barqs, but it's served in mason jars. 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…

It does taste better when you decant soda from a plastic-lined can/plastic bottle/plastic fountain tap into a glass.

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

#335

Post by aceazzameen »

acomjean wrote: post #117
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…

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…

+1 for carbon steel! We switched our teflon pans to carbon steel about 5 years ago. Mostly because I was tired of replacing scratched Teflon every so many years (cost and waste) on top of the health implications. We own cast iron too, but the carbon steel and stainless steel pans do the bulk of our cooking just because they're lighter.

It's one of my fav kitchen purchases. The only annoyance was getting the beeswax off the pans on the first day.

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

#336

Post by aceazzameen »

harikb wrote: post #129
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…

Do you use a gas powered stove? My friends won't stop sending me links to articles detailing the cancer causing bad stuff in the natural gas stoves :o If not, are there good electric stoves that work with hard cast iron pans? I have seen the mess heavy cookware creates on those glass top cooktops - old style coils seems to be best for those.

We have a GE electric glass top stove which works fine with our stainless steel, carbon steel, and cast iron cookware. My only complaint is I prefer the control and instant heat of a flame over an electrical burner. Electric is slower to heat up, and retains its heat after its off compared to a flame. But I adjusted and got used to it.

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

#337

Post by acomjean »

WaxProlix wrote: post #320
acomjean wrote: post #117

Earlier quoted context omitted.

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…

Idk what it is but clicking 'read more' doesn't show the results of their testing; it's still blurred.

The testing results are hidden, but there is more info on the pans generally. They’re a subscription site, and mine lapsed. I have their cookbooks though.

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

#338

Post by smohare »

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…

It’s exceeding easy to cook eggs on stainless steel or cast iron. If it’s a compelling reason to stick to Teflon this implies to me you’ve never bothered to spend 5 minutes learning to cook eggs on these substrates.

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

#339

Post by caned »

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…

> Personally I choose to use Teflon for eggs and stainless or cast iron for everything else.

OT, but are you trying to avoid cooking eggs with fat? Once I started making mine, over easy, with well-seasoned cast iron...I just could not go back to non-stick. Less than half a tsp of butter for two.

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

#340

Post by aceazzameen »

krono wrote: post #120
christkv wrote: post #108

Earlier quoted context omitted.

I find boiling the pan helps unstick stuff

Just scrub with a bit of salt and a paper towel when it's still warm and rinse with a bit of cold water.

Yep! A small amount of thick kosher salt and a paper towel is all I ever need if something sticks to a cast iron or carbon steel pan. Do it while it's still hot and it's easier. And if it's stainless steel, I boil some water with a drop of dish soap and baking soda. Whatever is stuck lifts off by itself.
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