101–110 of 320 posts
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As aeropress user for many years, I don't think there's noticeable amount of microplastics coming from it, paper filter would also help with filtering out ANY debris. But, now microplastics are even in air you breathe, coming from anyone using artifical fibers near you.
> As aeropress user for many years, I don't think there's noticeable amount of microplastics coming from it How does one notice microplastics? Do you notice microplastics from anything?
Glass, Paper, and Aluminum. Startups working to bring these back will grow well over the next decade.
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Dishes marketed under the Pyrex name are no longer borosilicates. The brand name was sold off (and in fact the company that bought it was recently discussed in HN as they also bought Instant Pot, and have gone bankrupt).
Dishes marketed under the Pyrex name are no longer borosilicates. They're still glass (tempered soda–lime glass), which is what the OP was talking about, so you're just being needlessly pedantic without adding anything to the discussion. Also, Pyrex is still borosilicate in Europe, since soda-lime is hard to get there.
How is soda-lime glass “hard to get”? The main reason why it's still borosilicate here is because the brand has been licensed to a different company, and their management hasn't chose to stop selling borosilicate.
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Maybe I'm in the minority but we (and everyone else we seem to interact with) use pyrex.
The problem with modern Pyrex and similar glassware is that it usually comes with a plastic lid. I'm with you in that I only use glassware to store food. But it's a bit annoying to have to put a little plate on top of the Pyrex as a makeshift lid in the microwave. My wife has an extensive collection of vintage Pyrex with lids, but she doesn't trust they're microwave safe.
Slightly off topic but I threw out all my pots and pans with non stick surfaces. Nothing will convince me it’s safe to cook food to high temperature on whatever that chemical coating is. And after a while you notice the surface is wearing away…. where is it going? Into you and your family. All my pots and pans are stainless steel.
With this in mind, I'm baffled about how many products with non-stick surfaces are marketed as safe up to 240C, considering that household ovens are often bad at controlling temperatures and can swing 20-30C above and below the set temperature.
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What's the difference compared to steel?
The main reason I like it is beacause after it is "seasoned", or after some regular use, it has a lot of the qualities of non-stick yet has none of the chemical coating.
A. it's a layer of burned, polymerized cooking oil. It is in fact a plastic. It is not particularly better for you. It's only non-stick in a weird sense that anything else that hasn't been cleaned is non-stick.
B. it does not really prevent rust - if it did, we would use this instead of rust protectants :)
C. Cast iron, unlike steel, generates mostly dust when it abrades. It is often machined dry with vacuum because it otherwise clogs up coolant systems (it makes a sort of mud).
The dust is very bad for you. So everytime you scrape through that coating and abrade it, or microabrade it, you are probably getting cast iron dust in the air/lungs.
I'm sure this will end up studied post PFAS and will be discovered to have been a similarly bad idea.
Use steel - it "seasons" just fine (it turns out burned cooking oil will happily stick to lots of things), and doesn't have this issue.
Glass, Paper, and Aluminum. Startups working to bring these back will grow well over the next decade.
From what I know, glass has no drawbacks other than fragility.
Last I checked the evidence was shaky that this is even problematic for humans and read like a who's who of sketchy medical claims, up there with seed oils killing your testosterone.
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I tried carbon steel but I couldn't get the seasoning right, and it flash rusted every time I washed it. Also, to someone used to non-stick or stainless steel, it often looks kind of dirty - its difficult to distinguish between "good but unattractive seasoning" and "you didn't wash your pan well enough".
Weird. I've never had carbon steel rust at all. I suspect you're cleaning it too intensely in an attempt to get what you perceive as dirtiness out. The checkered seasoning is kind of a badge of honor for cooking nerds. Here's what mine look like: https://imgur.com/a/IdtnjLL
It's possible they just have a slightly different steel grade.