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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

#381

Post by doctorhandshake »

stjohnswarts wrote: post #263
doctorhandshake wrote: post #194

Earlier quoted context omitted.

>> At the temperatures required to cook eggs, there's like zero danger using a modern teflon coated pan. It's the people cranking those pans up to smoking temperatures that you have to worry about. Citation?

go look it up, if you keep teflon (PTFE, and not PFOAs which are all but gone in pans less than 10 years old) under 500 you're golden. No one is going to give you a bibliography for something you can google easily in seconds.

Did you google ‘is scratched Teflon safe’?

If you do, and you take the ‘first hit’ for the truth as parent suggested in a reply (it says it is not safe), does that lead you to believe that this issue is so simple as ‘don’t let your pan get hot’, or could there be other factors to consider, like, for example, exposing the pan to other chemicals, abrasion, etc?

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

#382

Post by stjohnswarts »

TaylorAlexander wrote: post #378
stjohnswarts wrote: post #272

Earlier quoted context omitted.

cooking oil is not bad for you if you use canola or olive oil, just stop cranking your burner up to high and you'll be fine.

Oils are bad for your arteries even if you don't burn them. https://www.youtube.com/watch?v=A4WD8Bm7s_I

no they aren't. do some research on pubmed or some place on canola/soy/butter/olive oil. No one is saying hydrogenated oils are okay though, but recent research shows all the crap out of the 60s and 70s is garbage research, recent publications do not back it up especially when you cut way back on refined carbs and sugar which contributes much more to diseases than any other food item.

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

#383

Post by stjohnswarts »

doctorhandshake wrote: post #381
stjohnswarts wrote: post #263

Earlier quoted context omitted.

go look it up, if you keep teflon (PTFE, and not PFOAs which are all but gone in pans less than 10 years old) under 500 you're golden. No one is going to give you a bibliography for something you can google easily in seconds.

Did you google ‘is scratched Teflon safe’? If you do, and you take the ‘first hit’ for the truth as parent suggested in a reply (it says it is not safe), does that lead you to believe that this issue is so simple as ‘don’t let your pan get hot’, or could there be other factors to consider, like, for example, exposing the pan to other chemicals, abrasion, etc?

PTFE is basically completely safe for humans because it goes right through you as it doesn't break down anywhere along the digestive path and basically completely unreactive in the human body, it is used often in biological implants. PFOAs are the villains and yeah if you have cheap nonstick pans 10+ years old then toss them. Yes I know exactly what I'm talking about and what kind of pans I have because I did my own research on the topic t-fal, hexclad, etc are perfectly fine.

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

#384

Post by bergenty »

tylerFowler wrote: post #36

The usual line that I've heard on nonstick pans is that the leaking process happens at very high temperatures. In general one shouldn't use very high heat on a non-stick pan & certainly not an _empty_ non-stick pan. David Chang's podcast has an interesting episode on this specific topic, though he brings on a domain expert who definitely has a lot of bias (but expertise nonetheless). https://open.spotify.com/episode/…

PFAS has a boiling point of 189C. That’s not very high at all.

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

#385

Post by bergenty »

andrewstuart wrote: post #286

I threw out all my "surfaced" cookware years ago and replaced everything with stainless steel. "Surfaced" cookware loses its surface after a period of time. Where did it go? Well into your food of course, and into you.

Same. I do miss the non stickyness when making certain things though.

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

#386

Post by moffkalast »

dymk wrote: post #211
moffkalast wrote: post #134

Earlier quoted context omitted.

Cast iron pans are such a pain in the ass to maintain and use that I'll rather take the cancer instead.

Cast iron pans are less effort to maintain than nonstick pans and last longer, if you know how to maintain them.

Yeah yeah, they'll outlast me yadda yadda yadda.

There's no maintenance to do with nonstick pans. Take off shelf, use, put in dishwasher, put back on shelf, repeat. When all you use are silicone spatulas (because they are frankly the best kind of spatula) then there's also no danger of scratching them.

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

#387

Post by moffkalast »

throwaway09223 wrote: post #298
moffkalast wrote: post #134

Earlier quoted context omitted.

Cast iron pans are such a pain in the ass to maintain and use that I'll rather take the cancer instead.

I do nothing at all for mine. I cook eggs, pancake and sausage in it every morning. After, I run it under some water and scrape it with a spatula, then toss it on the burner for a few seconds to dry. It's significantly easier than dealing with nonstick, which has to be carefully kept from touching anything metal on the inner surface. It's easier to flip things like eggs on cast iron because I can use a thin metal spa…

> After, I run it under some water and scrape it with a spatula, then toss it on the burner for a few seconds to dry.

I still can't get over how you guys think this is in any way sanitary. Not to mention that if any soap touches it you have to re-do the oil burning thing to remake the nonstick layer thing which isn't exactly practical, not to mention the seasoning thing. They're also rather heavy in comparison, not sure what kind of shape you're in that you manage to flip pancakes in one hah.

It's definitely harder than chucking the thing into the dishwasher for it to be washed with zero effort and maintenance. Scratches are also an impossibility with silicone spatulas.

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

#388

Post by abrokenpipe »

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…

You should try ceramic coated cookware, I have found it to work great for cooking stuff like eggs.

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

#389

Post by newaccount74 »

boppo1 wrote: post #374
newaccount74 wrote: post #317

Earlier quoted context omitted.

Here's what I do to avoid sticking: 1) Put drop of vegetable oil in stainless steel pan 2) heat until oil begins to smoke 3) quickly spread oil with paper towel or silicone brush, or by tilting the pan, then remove pan from heat The pan now has a thin non-stick film, but it is too hot for butter or eggs, so... 4) let the pan cool down a bit 5) add butter 6) add egg If I do that the stainless steel pan works almost as…

Interesting. Do you add heat back before or after step 6?

I add heat back when adding butter, but I use use less heat than before.

Also I realised that I mixed up step 2 and 3 -- I spread the oil before it starts to smoke.

Also, sometimes I cool the pan by holding it under the tap with a dash of water. Then it cools down instantly and stops smoking.

I think what's happening is that the oil polymerizes due to the heat and creates a thin film on the stainless steel pan, similar seasoning cast iron cookware. Afterwards you can cook the egg on low heat and it doesn't stick. But the film comes off when washing, so you have to do it again every time.

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

#390

Post by 6510 »

bornfreddy wrote: post #365
6510 wrote: post #328

Earlier quoted context omitted.

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…

> Its a ridiculous product anyway the way it just goes blank long before the warranty expires. 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.

Besides killing the customer, how is using magic ink even legal?
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