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Cooking and bird safety

teflon.com

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Re: Cooking and bird safety

#101

Post by didgeoridoo »

erikpukinskis wrote: post #57
sneak wrote: post #40

Earlier quoted context omitted.

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.

Just eat pasture raised eggs. It’s only the grain fed eggs that have bad cholesterol. They’re expensive, but given the nutrient density it’s worth it for me.

There is no such thing as dietary “bad cholesterol”.

When people use that term, it generally refers to low-density lipoproteins, which are an endogenous transportation mechanism for cholesterol in your body.

All dietary cholesterol is just cholesterol, and it essentially has no impact on serum (blood) cholesterol levels.

Re: Cooking and bird safety

#102

Post by amluto »

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’ve never heard of an actual granite pan. You surely mean a metal pan coated with a combination of silicone-ish things and silica, and maybe the silica is derived from granite.

Sadly, it seems that some of these things still contain potentially nasty highly fluorinated compounds. Here’s a patent for such a thing:

https://patentimages.storage.googleapis.com/6d/25/ca/9ff2bbd...

Hmm, the “FAS” additive in the outermost layer has a perfluorinated C6 chain. Whoops. I wonder whether this is better or worse than PTFE. At least intact PTFE ought to be harmless. PFHxA is not so wonderful:

https://en.m.wikipedia.org/wiki/Perfluorohexanoic_acid

edit: some brands of “ceramic” nonstick pans are quite explicit about being PFAS-free, and CA AB1200 really ought to help here.

Re: Cooking and bird safety

#103

Post by SkyPuncher »

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 can’t season it like cast, but you can definitely get a really nice anti-stuck surface on it.

A lot of people will treat their woks with oil to get that type of low stick surface.

Re: Cooking and bird safety

#104

Post by r00fus »

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

I’ve switched over from nonstick to pre-seasoned carbon steel for my eggs and meats. Stainless steel for all other things.

Re: Cooking and bird safety

#105

Post by buildbot »

542458 wrote: post #80
buildbot wrote: post #73

Earlier quoted context omitted.

Extremely toxic - https://www.science.gov/topicpages/p/ptfe+fume+exposure.html... . It’s funny, if you are into 3d printing a huge safety thing is not heating your hot end above 250c if you have a bowden tube - made of PTFE. Over 250C is the breakdown point, which seems like a stove would hit pretty easily.

That’s kinda half-right. The issue isn’t having a Bowden tube, it’s having teflon that extends into the hot part of the hotend. For example, a v6 lite can’t go above 250 regardless of whether it’s in a Bowden config or not, while a V6 can hit 350 with a Bowden tube.

Fair enough, same point though.

Re: Cooking and bird safety

#106

Post by vosper »

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 think carbon steel is better than stainless. It can be seasoned to almost Teflon levels of non-stickness, just by burning some cooking oil, the seasoning is maintained by cooking, often comes pre-seasoned, is cheap (there’s no reason to buy an expensive carbon steel pan! Get one from a restaurant supplier)

Re: Cooking and bird safety

#107

Post by namdnay »

SkyPuncher wrote: post #103
namdnay wrote: post #37

Earlier quoted context omitted.

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

You can’t season it like cast, but you can definitely get a really nice anti-stuck surface on it. A lot of people will treat their woks with oil to get that type of low stick surface.

Woks are carbon steel, not stainless

Re: Cooking and bird safety

#108

Post by amanaplanacanal »

SkyPuncher wrote: post #103
namdnay wrote: post #37

Earlier quoted context omitted.

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

You can’t season it like cast, but you can definitely get a really nice anti-stuck surface on it. A lot of people will treat their woks with oil to get that type of low stick surface.

Usually woks are carbon steel rather than stainless though, and definitely need an oil seasoning.

Re: Cooking and bird safety

#109

Post by gwking »

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 have done it. I picked a lodge cast iron off of a stoop once and it had started to rust. I used fine grit sandpaper in an electric sander and got a decent result. Compared to the other lodge pan that I bought new, the one I polished is smoother and nicer to use.

[edit]: I did not polish it nearly as much as the mirror finished ones in the link nearby. I only did the cooking surface, and probably worked on it for 15 minutes.

Re: Cooking and bird safety

#110

Post by hindsightbias »

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.

The JWST folks contacted me about my mirror-finish cast iron. Eggs still stick.

I went through about a dozen different seasoning formulas from reddit. Still stick. Someone then insisted my #10 Lodge must be from the 40s when the iron had too much boron or whatever because of war shortages. Really.

Every conspiracy in modern times is a distraction effort from the only real one: seasoning doesn’t work.

I’m sure a few of them will show up here. They’re everywhere.

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