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Cooking and bird safety

teflon.com

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Re: Cooking and bird safety

#41

Post by Dylan16807 »

bluejekyll wrote: post #26
etblg wrote: post #13

Earlier quoted context omitted.

It's super non-stick. I know you're going to rebut with saying that iron pans are too, and I'm sure they are, but most people don't want to put in any level of the effort needed to make iron pans as non-stick as teflon. A lot of people care only a mild amount about cooking, and don't want to invest the time to know how to properly use a cast iron or a carbon steel (which I have and only seldom use). They'd rather get…

The utility isn’t what’s in question, it’s the safety. There’s enough questions around the safety of teflon for consumption… is it really worth risking your or your family’s health to avoid some annoying cleanup?

Lots of things about cooking are risky. If you ask one by one if that's really worth risking, it's tempting to say no every time, and then there's almost nothing left. It doesn't work to treat risk as a binary factor.

Re: Cooking and bird safety

#42

Post by teekert »

wkat4242 wrote: post #32
etblg wrote: post #13

Earlier quoted context omitted.

It's super non-stick. I know you're going to rebut with saying that iron pans are too, and I'm sure they are, but most people don't want to put in any level of the effort needed to make iron pans as non-stick as teflon. A lot of people care only a mild amount about cooking, and don't want to invest the time to know how to properly use a cast iron or a carbon steel (which I have and only seldom use). They'd rather get…

This. I absolutely hate cooking. With a passion. I don't want to spend time on it. I wish it was possible to buy decent home cooked food for a reasonable fee :( We can outsource pretty much everything else that's a chore. I drop my washing in a bag to be ready for a tenner tomorrow. Groceries can be delivered for cheap. But delivered or takeaway food is generally very expensive and not very healthy. It's still viewed…

Idk to me this sounds like: I hate washing myself or I hate going to the bathroom. Maybe it’s a cultural thing but adults just need to be able to cook in my society. No place for hefty emotions. Just a fact of life.

It might be nice to live in a society where not cooking is possible. Probably less healthy though, you have different incentives than people making your food. (Taste [salt levels] and “adictiveness” vs healthy and nutritious).

Cooking is a skill, it takes practices and you have to develop some dexterity. But I usually enjoy it now.

I have to admit I never really cooked extensively for 1 person. I imagine I’d use the freezer a lot for lasagnas and sauces etc.

Check out “Nat’s what I reckon”.

Re: Cooking and bird safety

#43

Post by capableweb »

sneak wrote: post #40
graypegg wrote: post #25

Stainless steel with some basic seasoning every once in a while (oil, high heat, it’s easy to do) has done me well for a long time. I do keep a non stick around just for eggs though, hard to beat.

I really love eggs, but they’re really high in cholesterol. It’s better to skip them, sadly. I wouldn’t normally offer unsolicited advice like this, but this is a thread about optimizing for health/safety. If you’re going to avoid teflon, you should probably avoid eggs too.

If your aim is to avoid anything that could potentially be dangerous for you in high quantities, how fun would life really be?

You can lower your intake rather than skipping out on life's gold like scrambled eggs.

Re: Cooking and bird safety

#44

Post by dclowd9901 »

williamdclt wrote: post #24
etblg wrote: post #13

Earlier quoted context omitted.

It's super non-stick. I know you're going to rebut with saying that iron pans are too, and I'm sure they are, but most people don't want to put in any level of the effort needed to make iron pans as non-stick as teflon. A lot of people care only a mild amount about cooking, and don't want to invest the time to know how to properly use a cast iron or a carbon steel (which I have and only seldom use). They'd rather get…

Nothing can beat Teflon on non-stickiness, for sure. But really, it’s actually fairly rare that it is a useful property when cooking: mostly for eggs. I mostly use stainless steel and have no problem of food sticking. It asks for a bit of technique, but it’s just technique needed to make good food anyway (preheating pan, using fat, deglazing, managing heat) I wouldn’t recommend cast iron either, it’s just too much fa…

I usually use stainless and cast iron but with green chef meals I’m often tasked with searing chicken or fish in a pan and cleaning those types of pan after a cook like that gets mighty old. So I bought a Tramontina non stick exclusively for those cooks. I suspect it may last a bit longer since it’s a secondary pan I only use for those cases so it feels less wasteful as a purchase.

Re: Cooking and bird safety

#45

Post by namdnay »

Tade0 wrote: post #17
roboben wrote: post #4

Since a few years, I do own only iron pans. Teflon for home use as pans was a ridiculous idea: you need to take care of it and it will wear out after some time and needs to be replaced. Iron pans need very little care and get better with age. What is the point?

I received a granite pan recently and I can't recommend it enough. It doesn't stick and contains no teflon or any other such material.

I think “granite pans” (which aren’t) are basically enamel, like a Le Creuset

Re: Cooking and bird safety

#46

Post by argiopetech »

m-ee wrote: post #31
BooneJS wrote: post #2

Anyone try to physically polish cast iron? My Lodge pans are well seasoned but still have a rough surface area that can cause bits to catch.

Vintage cast iron pans have a smoother surface

Some modern, e.g., Stargazer, pans also have a smoother surface, though with the requisite price bump due to the extra care and finishing needed post-casting.

Thrift store/"buried in the back yard" pans are still my preference.

Re: Cooking and bird safety

#47

Post by Fishman343 »

sneak wrote: post #40
graypegg wrote: post #25

Stainless steel with some basic seasoning every once in a while (oil, high heat, it’s easy to do) has done me well for a long time. I do keep a non stick around just for eggs though, hard to beat.

I really love eggs, but they’re really high in cholesterol. It’s better to skip them, sadly. I wouldn’t normally offer unsolicited advice like this, but this is a thread about optimizing for health/safety. If you’re going to avoid teflon, you should probably avoid eggs too.

Being high in cholesterol doesn't necessarily mean they need to be omitted. Look up Japanese egg consumption & see the country's relative good health.

Re: Cooking and bird safety

#48

Post by williamdclt »

namdnay wrote: post #37
graypegg wrote: post #25

Stainless steel with some basic seasoning every once in a while (oil, high heat, it’s easy to do) has done me well for a long time. I do keep a non stick around just for eggs though, hard to beat.

I’m not sure you can really season stainless steel? It’s not porous

You’re right that you don’t season stainless steel, but I think it is porous, that’s why it sticks (don’t quote me on that)

Re: Cooking and bird safety

#49

Post by namdnay »

quadrifoliate wrote: post #9
BooneJS wrote: post #2

Anyone try to physically polish cast iron? My Lodge pans are well seasoned but still have a rough surface area that can cause bits to catch.

I would like to know as well. A 12" Lodge skillet costs $30 [1]. A mirror-polished 12" Lodge skillet costs an eye-watering $250 [2]. Even if this is a special case, what is it about the polishing process that adds $100 or more to the base cost? I'd be interested to hear from anyone in the know. ---------------------------------------- [1] https://www.lodgecastiron.com/product/round-cast-iron-classi... [2] https://www…

Especially since you can just get a carbon steel pan for 50

Re: Cooking and bird safety

#50

Post by CptFribble »

sneak wrote: post #40
graypegg wrote: post #25

Stainless steel with some basic seasoning every once in a while (oil, high heat, it’s easy to do) has done me well for a long time. I do keep a non stick around just for eggs though, hard to beat.

I really love eggs, but they’re really high in cholesterol. It’s better to skip them, sadly. I wouldn’t normally offer unsolicited advice like this, but this is a thread about optimizing for health/safety. If you’re going to avoid teflon, you should probably avoid eggs too.

You don't need to skip eggs! They are high in cholesterol, but the dietary cholesterol from eggs doesn't impact your serum (blood) cholesterol levels the way other fats do. Eggs are one of the best bang-for-your-buck foods you can work into your diet.

https://www.mayoclinic.org/diseases-conditions/high-blood-ch...

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