Earlier quoted context omitted.
link?
Search: cashier serum bpa Example study: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4927604/
Amazing. Thanks.
Study finds link between 'forever chemicals' in cookware and liver cancer
401–410 of 412 posts
Re: Study finds link between 'forever chemicals' in cookware and liver cancer
#402The 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 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…
Protip for cleaning food gunk that doesn't want to go: boiling water. It's impressive how much stuff just sort of... falls away if your water is real hot. I use a dish brush to get the stickier stuff. If it's being stubborn I just dig in with a metal spatula. Haven't noticed any adverse effects yet.
Re: Study finds link between 'forever chemicals' in cookware and liver cancer
#403The 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…
The earliest ban I could find for the use of PFOAs in the US was early 2021. For the EU was mid 2020.
> I believe the EU followed suite recently.
Seems the US is the one following suite in this case.
I've found earlier laws in the US that companies need to report on the use, but no global ban earlier than 2021. I could be wrong though.
Re: Study finds link between 'forever chemicals' in cookware and liver cancer
#404Earlier quoted context omitted.
Induction works exceptionally well with cast iron, but not with carbon steel.
Why do you say it doesn't work well with carbon steel?
It works well (I use carbon steel on induction daily).
What the poster may mean is that a carbon steel pan must be heated slowly (i.e. on half power) until it is all the way hot. Then you can use a higher power setting if you want. If you don't do it this way supposedly the pan warps, but I haven't been brave enough to test whether or not that's really true.
That said, heating on medium until it's hot takes a few minutes at worst. I don't really see what the big deal is.
Re: Study finds link between 'forever chemicals' in cookware and liver cancer
#405Earlier quoted context omitted.
Why take the risk for a minor convenience? Get stainless steel cookware and you’ll quickly learn how to avoid sticking by controlling temperature.
I treasure my stainless-clad aluminum (stainless by itself has very poor thermal performance) pans above almost all my other possessions, but I wouldn't call them nonstick. Sometimes it's a feature. You can use the fond (the browned bits stuck to the pan) to make a pan sauce. If you want a plastic-free nonstick pan, better options are cast iron, carbon steel, and ceramic. All have their own downsides, but well-season…
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Re: Study finds link between 'forever chemicals' in cookware and liver cancer
#406I use ceramic coated pans most of the time. I do have cast iron stuff, but my wife or I wouldn't want to use it every day as we both work. We cook every day, and being able to put it all in the dishwasher is a big time saver.
I also doubt that the polymer coating due to seasoning my cast iron stuff is kosher in terms of carcinogenesis, so another reason not to use it too frequently.
In general, organic stuff + very high temperatures are always a potential source of all kinds of nasty molecules. So, we try to limit this kind of cooking for the weekends.
Re: Study finds link between 'forever chemicals' in cookware and liver cancer
#407Earlier 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.
BPA-free thermal paper is available and some chains have switched. For example:
Costco warehouses in the U.S. and Canada have changed their receipt paper so that it is phenol-free. This means it does not contain Bisphenol A (BPA) and Bisphenol S (BPS), which have been linked to human health concerns. - https://www.costco.com/sustainability-chemical-management.ht...
Re: Study finds link between 'forever chemicals' in cookware and liver cancer
#408Earlier quoted context omitted.
Indeed. Any kind of burning or charring of food is causing really complex chemistry, and with organic molecules will likely produce aromatics, etc. (benzene is the prototypical aromatic and is present in cooking oil fumes: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4029104/ ). I think about this a lot when we’re cautioned about the presence of extremely minuscule amounts of industrial chemicals, some of the same th…
What I find odd is usually our bodies are extremely good at warning us of a lot of dangers. Things that are bitter don’t eat. Things that smell very fowl maybe don’t want to eat. But barbecued food smell and taste so good with a slight char on the outside. Our senses let us down if they truly are bad for you.
They’re not very bad for you, though. (Compared to, say, salmonella, as the other person said.)
The dose makes the poison.
Re: Study finds link between 'forever chemicals' in cookware and liver cancer
#409Earlier 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…
> 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.
"Go through your science and find your errors" is science. Commendations to Chomsky for advancing science in this instance.
Re: Study finds link between 'forever chemicals' in cookware and liver cancer
#410Earlier 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…
Learning to "proof" steel is something worth spending time on. I was taught by a Chinese room-mate at college who showed me how to prepare a wok. - 1. Heat the thing up as HIGH as it will go, till parts of the base glow red if you can. Gas is better than electric heat. - 2. splash a little vegetable oil in and swill it around to cover all the surface. It may ignite, ignore the short lived flames, but brush it around…
I believe the seasoning instructions for Matfer carbon steel pans involve cooking a mixture of potato peels and salt with a bit of oil until crispy (while moving constantly), which seems to do a pretty nice job of starting the seasoning on those.