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Microwaved plastic containers release microplastics into food

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Re: Microwaved plastic containers release microplastics into food

#151

Post by bdcravens »

danielbln wrote: post #74
pmoriarty wrote: post #12

I've long ago stopped cooking or putting hot food in plastic containers.. not because of this but because of the possibility other harmful substances leeching from the plastic in to my food. Sure, there are some plastics labeled "for safe" and "BPA-free", but that doesn't guarantee some other plastic that's used doesn't contain harmful substances or cause as yet unknown side effects that just haven't been found by re…

As a daily Aeropress user, I wonder if I should maybe switch to something else. Thoughts?

This issue is what led me to the Espro instead.

Re: Microwaved plastic containers release microplastics into food

#152

Post by saiya-jin »

christophilus wrote: post #108
graiz wrote: post #91

Glass, Paper, and Aluminum. Startups working to bring these back will grow well over the next decade.

Aluminum has its own problems. Paper really can't be used for anything with liquids unless it's lined with plastic or a plastic-equivalent, and that's probably a bad thing. From what I know, glass has no drawbacks other than fragility.

I gguess he meant glass as container and Al/paper for covers, otherwise it doesn't make sense. Al foodware was removed from all school canteens decades ago where I live, that shit ain't touching my food.

Also, glass is heavy, so impractical for many uses. But yes seems largely inert unless you expose it to some weird fluorides (Things I won't work with series).

Re: Microwaved plastic containers release microplastics into food

#153

Post by joecool1029 »

least wrote: post #123
88913527 wrote: post #113

Earlier quoted context omitted.

It's unclear what the advantages of borosilicate are from this discussion. Is it merely the lightness? Either-or would seem to solve the problem of microplastic release on microwaving.

We use plastic containers largely for convenience. They're durable, malleable, and don't shatter like glass. They're also lighter and thinner, and cheaper. This makes them useful for things like takeout containers or any situation where you need to transport food. Borosilicate is more durable than regular glass. It's generally less prone to shattering, and it's also more tolerant of rapid temperature changes. As far…

> Borosilicate is more durable than regular glass.

In general. But less durable from physical shock (not temperature shock) than tempered soda lime glass which is what new pyrex is.

Re: Microwaved plastic containers release microplastics into food

#154

Post by quaintdev »

hospitalJail wrote: post #116
quaintdev wrote: post #5

Why we don't use glassware? It's perfect for food. 1. Easy for cleaning 2. Good glass container will look new for years with proper washing 3. It breaks. So it requires full attention of person handling it. We all want to live in present moment, don't we? Use glassware and you will be in the present moment more often ;)

It burns your hands when its soup.

Maybe they should have wooden handles to hold or bottom part made of wood.

Re: Microwaved plastic containers release microplastics into food

#155

Post by rcme »

danielbln wrote: post #74
pmoriarty wrote: post #12

I've long ago stopped cooking or putting hot food in plastic containers.. not because of this but because of the possibility other harmful substances leeching from the plastic in to my food. Sure, there are some plastics labeled "for safe" and "BPA-free", but that doesn't guarantee some other plastic that's used doesn't contain harmful substances or cause as yet unknown side effects that just haven't been found by re…

As a daily Aeropress user, I wonder if I should maybe switch to something else. Thoughts?

Switch to a Chemex.

Re: Microwaved plastic containers release microplastics into food

#156

Post by evancordell »

Frummy wrote: post #7

It's great to have some science on it but a lot of people have considered this common sense for one or two decennia.

Longer than that; I remember being warned about plasticizers leaching into food if microwaved.

Found this paper from 1982: https://www.jstor.org/stable/44540143

Re: Microwaved plastic containers release microplastics into food

#157

Post by vel0city »

adrian_b wrote: post #71
reaperducer wrote: post #56

Earlier quoted context omitted.

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.

Tempered soda-lime glass is still preferable as a food-contact material to almost anything else, but it is much less pleasant to use than borosilicate glass, because it is much heavier and if you abuse it the tempered glass cracks relatively easily (e.g. if after boiling water in a tempered glass teapot you immerse it for cooling in cold water from the tap, the chances of cracking are high, while a borosilicate glass…

Most of my glass containers don't experience those kinds of thermal shocks though, at least non-baking glasses. Most of the containers I'm thinking about which these days have a "pyrex" brand are food containers and measuring cups which might get microwaved. True, if I've got a nice glass casserole dish I might want that to be able to handle the "go from the freezer to a 400F oven in an instant" but most of my glass isn't like that.

In that case, I'm not sure whether the borosilicate is obviously the better choice. My biggest concerns is not having the container break in my lunchbox rather than the thermal shock. Which is generally more durable to physical shocks, borosilicate or tempered soda-lime? And then, for the given durability, which is more cost effective?

Re: Microwaved plastic containers release microplastics into food

#158

Post by JeremyNT »

danielbln wrote: post #74
pmoriarty wrote: post #12

I've long ago stopped cooking or putting hot food in plastic containers.. not because of this but because of the possibility other harmful substances leeching from the plastic in to my food. Sure, there are some plastics labeled "for safe" and "BPA-free", but that doesn't guarantee some other plastic that's used doesn't contain harmful substances or cause as yet unknown side effects that just haven't been found by re…

As a daily Aeropress user, I wonder if I should maybe switch to something else. Thoughts?

I use the Aeropress all the time and I've had this thought before as well.

You can perhaps mitigate the risk by making sure to brew at the "right" temperature (like 185F, not boiling). It is also possible to do cold brew in the Aeropress (even a much faster version of cold brew, where you use room temperature water and stir vigorously for a few minutes).

Re: Microwaved plastic containers release microplastics into food

#160

Post by vel0city »

DannyBee wrote: post #117
wheels wrote: post #62

Earlier quoted context omitted.

Most folks that cook a lot don't use non-stick pans much anyway because they just don't last very long. I keep a couple around for eggs and pancakes, but that's it. The usual recommendation for skillets is carbon-steel and cast iron because the seasoning does provide some non-stick properties. I have the full gamut with carbon steel, cast iron, non-stick and stainless steel, and find myself mostly leaning on the carb…

Oh it's worse than that. Unlike steel, cast iron generates dust when abraded. Dust that is really bad for you. Known to cause lung issues, etc. I machine it all the time (both ductile and non). It is usually is machined dry with vacuum because it will clog coolant systems. It basically turns into a horrible mud when mixed with coolant or water I happen to filter the coolant system so i can machine it wet, but that's…

When during normal cooking am I going to be abraiding the surface of my cast iron to the point I'm aerosolizing significant amounts of dust off the pan?
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