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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.
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…
Study finds link between 'forever chemicals' in cookware and liver cancer
361–370 of 412 posts
Re: Study finds link between 'forever chemicals' in cookware and liver cancer
#362Earlier quoted context omitted.
I switched to enamel non-stick pans and iron pans, and for me eggs work best when cooked with lard instead of vegetable oil. Lard went somewhat out of favor but i find it better for pan cooking than oil: probably due to the higher viscosity it creates a stabler lubrication film that doesn't break down as easily as that of cooking oil. Works even with stainless steel pans. Downside: different "lard" taste and the grea…
cast iron + butter is waaaay better
Re: Study finds link between 'forever chemicals' in cookware and liver cancer
#363I would rather not use non-stick coatings but I can’t find a good alternative.
Re: Study finds link between 'forever chemicals' in cookware and liver cancer
#364Earlier quoted context omitted.
Give carbon steel a try. It's cheap. Once seasoned, they are wonderful. Being a little lighter and a little quicker to heat, compared to cast iron, makes a real difference.
This is great advice. Carbon steel is a really good deal. In Europe it’s pretty much the professional standard for all the reasons you mentioned. When we switched to an induction hob we replaced all our frying pans with Samuel Groves carbon steel. It was just a much better vault all round compared to the alternatives. We still have tri-ply stainless steel sauce pans (things like tomato based sauces are too acidic for…
Re: Study finds link between 'forever chemicals' in cookware and liver cancer
#365Earlier quoted context omitted.
With the initial Covid protocols training everybody into becoming constant receptacles for hand sanitizer, thermal receipt paper is probably worth being concerned about at this point. Using hand sanitizer increases the absorption rate of BPA and other chemicals by a factor of 100 or more - https://www.newsweek.com/hand-sanitizer-speed-absorption-bpa...
printing with ink is not madly expensive. Thermal paper should just be banned. Its a ridiculous product anyway the way it just goes blank long before the warranty expires. https://www.digitalcheck.com/receipts-thermal-ink-costs/ > There’s one other small difference that’s become important in the battle between thermal and ink: the use of company logos on receipts. As it turns out, this is a key factor in the cost of…
This might be another reason why companies use it. No receipt, no warranty associated costs.
We usually photograph such receipts so that we can print them if needed. But it's annoying.
Re: Study finds link between 'forever chemicals' in cookware and liver cancer
#366Earlier quoted context omitted.
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…
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Re: Study finds link between 'forever chemicals' in cookware and liver cancer
#367Earlier 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…
So, use two pans, one foot the fillings and a fresh one for the eggs, adding the fillings once the eggs hit the oiled pan. Afterwards, neither needs more than a rinse out.
Re: Study finds link between 'forever chemicals' in cookware and liver cancer
#368Earlier quoted context omitted.
Uh, just because I haven't undergone starburns (nuclear explosion burns, they're like sunburns but they pierce the skin) from a weird new metal doesn't mean it's safe. On the contrary, it's unsafe, and you have no idea what the fuck to do about it. At least PFAS and plasticizers, like the Teflon pan I talk about, I can say, OK this chemical is too good to be true, in that it has amazing non-stick properties and simul…
We literally implant plastic objects into people. Those have undergone clinical trials for safety. Could microplastics cause harm? Maybe. Do we have evidence they or a mechanism by which that harm would occur? No.
Clinical trials...you know I've lost absolutely all respect for any number that a doctor or hospital reports. The sixes could be upside-down 9's. As the palindrome goes, si es nueve, se ve un seis. Just fudge numbers in embarrassing childish ways, the Sacklers specialize in that. A friend was telling me, initially he thought statistics in medicine could be heavily slanted.
No.
They can make whatever shit they want up, literally no limits. Science as a means of getting knowledge has some benefits and some shortcomings. In particular the scientist can just lie, and the other scientists in general won't verify what he said, the rewards are for coming up with the theory, not dismantling lies. Plus there's careers and power involved, you can't just call a prestige institution scientist a liar, he'll be pissed, he'll go through your science and find your errors and get a colleague he can deny knowing to publish that. Chomsky did this to the Piraha linguist. Academia is sharp elbows. With doctors, holy shit, you can't just say eg Jorge Barros is a bad scientist, he's the dean of a prestige institution, where is your prestige to speak against him? Which prestige institutions have you gone to?
Science is easily prostituted. I did it myself in the sixth grade, handed in work I did at last minute on the bus ride to school, which was supposed to take eight hours. Perfect score. Although apparently the work was correct, I didn't actually do the process to arrive at that answer. It's just not a very robust heuristic for acquiring knowledge. It's easily understood, I learned the scientific method in the third grade, probably a simplified version of it, but I don't see any better in the academic papers I read. Plato said so, science sucks for acquiring knowledge, math yeah but science no.
By this point I don't trust a single FDA number. Like the letters a bit, but not one number. Not one. Can't call them on the phone because I have no idea which numerals are secretly supposed to be which others, don't know the secret codes, when to dial a 3 when it says to dial an 8. Like OK they can make sure bacon is safe even for secular Jews whom are really vulnerable to bad pork, and make sure aspirin I buy at pharmacies for the occasional headache isn't loaded with crystal meth for repeat business, barely. That's about it. Like after the Sacklers bribed them into saying 7 equals 12 it's just not the same. Tortured hundreds of thousands of people--fucking with people's pain medication is for sure torture--and only had to give up a fraction of the ill-gotten gains. Sacklers did that again only in that case it was 60 equals 100.
FDA is just impossible to respect at this point. It's not even 2+2 is 5, that involves addition, it's an understandable mistake for like a 4-year-old compared to this shit, this is just fucking with the identity of numbers. Fucking with the metric system, with the passage of time itself, the units, and all the patients who suffer. Just fucking with all patients, and fucking with me.
Well they've always been known violers. They're captured by big pharma to justify charging crazy prices for chemicals that cost a dollar per gram to manufacture. R&D cost masochism. They fuck over small companies developing new drugs too, in darkness and silence (very muffled screaming). There's tons of cures that don't reach the market because FDA fucks up--openly--medical trials. Human error, but oh whoops you have to pay for it all over again if you want to put it on the market. Well in that case the VC's fucked that company...the company got double-teamed.
FDA is alchemy. Makes gold out of trivially cheap organic chemicals. The opposite of Reading Plastics.
Re: Study finds link between 'forever chemicals' in cookware and liver cancer
#369Earlier quoted context omitted.
We literally implant plastic objects into people. Those have undergone clinical trials for safety. Could microplastics cause harm? Maybe. Do we have evidence they or a mechanism by which that harm would occur? No.
Well there's hundreds if not thousands of different kinds of plastics. Some are amazing and more expensive than gold...I think there's some like that, they're just currently very difficult to manufacture and highly miraculous, like they resist really high temperatures and...endless virtue. Reading Plastics I think makes specialty plastics. Clinical trials...you know I've lost absolutely all respect for any number tha…
I mean, if science is corrupt it’s corrupt, if you just pick and choose what you believe all the while ignoring how rigorous the analysis was, you’re not following science at all. You're just expressing an opinion without anything to back it up.
Re: Study finds link between 'forever chemicals' in cookware and liver cancer
#370Earlier quoted context omitted.
The weight of the cast iron also helps even out cooking on electric stovetops since they cycle the heat on and off.
Unfortunately with electric stovetops, pans only get heated under the electric source. I love my large cast iron frying pan but only getting heat in the center makes cooking with it a pain/doesn't work well. Gas stoves don't have this problem as the heat from the burner rises up and around the pan heating it all up.