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Cooking and bird safety

teflon.com

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Re: Cooking and bird safety

#131

Post by boborhythm »

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.

Some good comments on this already. The series of posts at [0] probably has more detail than needed. Some quotes from the summary of part 1.

> Most of the cholesterol we eat is not absorbed and is excreted by our gut...

> ...most of the cholesterol in our body was made by our body.

> The process of regulating cholesterol is very complex and multifaceted with multiple layers of control.

> Eating cholesterol has very little impact on the cholesterol levels in your body.

[0] https://peterattiamd.com/the-straight-dope-on-cholesterol-pa...

Re: Cooking and bird safety

#132

Post by KeplerBoy »

buildbot wrote: post #73
KeplerBoy wrote: post #16

PTFE fumes are also not exactly healthy for us humans.

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.

Yes, recently swapped my hotend and discovered that the PTFE tube in my old hotend extended all the way into the heatbreak and started to disintegrate into brown-ish goo.

I was pretty glad that I run it in a spare room.

Re: Cooking and bird safety

#133

Post by tpush »

spirit557 wrote: post #95
sneak wrote: post #60

Earlier quoted context omitted.

The site you linked says that studies have shown a link between eating eggs and heart disease, which was the basis of my suggestion that they be avoided. > Although some studies have found a link between eating eggs and heart disease, there could be other reasons for these findings. and: > Health experts now suggest eating as little dietary cholesterol as you can, aiming to keep intake under 300 milligrams (mg) a day…

Straight from the 2015 USDA guidelines: Previously, the Dietary Guidelines for Americans recommended that cholesterol intake be limited to no more than 300 milligrams per day. The 2015 DGAC will not bring forward this recommendation because available evidence shows no appreciable relationship between consumption of dietary cholesterol and serum cholesterol, consistent with the conclusions of the AHA/ACC report. Chole…

Straight from the actual current guidelines:

"A note on trans fats and dietary cholesterol: The National Academies recommends that trans fat and dietary cholesterol consumption to be as low as possible without compromising the nutritional adequacy of the diet. The USDA Dietary Patterns are limited in trans fats and low in dietary cholesterol. Cholesterol and a small amount of trans fat occur naturally in some animal source foods. As of June 2018, partially hydrogenated oils (PHOs), the major source of artificial trans fat in the food supply, are no longer Generally Recognized as Safe (GRAS). Therefore, PHOs are no longer added to foods."

Source: https://www.dietaryguidelines.gov/sites/default/files/2020-1...

Re: Cooking and bird safety

#134

Post by kfoley »

ronyeh wrote: post #112
kfoley wrote: post #65

Earlier quoted context omitted.

We use seasoned cast iron for eggs with very few issues. We used to use butter which led to some sticking, however recently we've been using olive oil and it's much better, with little to no sticking depending on what style we're cooking the eggs.

Wow I've had the opposite experience with my lodge cast iron pan. Butter is the only thing that allows my eggs to not stick. Olive oil and vegetable oils in general cause more sticking. Maybe we preheat our pans differently? Do you use very low heat but preheat for a longer time?

Interesting, I've also got a Lodge. I use a low heat with a longer preheat, usually somewhere between a 3 or 4 out of 10 for for I'd say 2-3 minutes or so to preheat (not sure if that's relatively long or not).

Maybe it's the seasoning? I haven't seasoned ours in a long time but the last time I did I used flax seed oil.

Re: Cooking and bird safety

#135

Post by tru3_power »

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 have great success with stainless steel and butter for non-stick when cooking eggs. Never use Teflon.

Re: Cooking and bird safety

#136

Post by ainiriand »

vosper wrote: post #106
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)

So you eat burnt oil every time you cook?

Re: Cooking and bird safety

#137

Post by cesaref »

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?

It really depends on your kitchen, and the sort of cooking you do. There's definitely been a trend towards disposable kitchen equipment in the pro kitchens, no longer do you see chefs with carbon steel knives, but cheap stainless knives with plastic handles, plastic cutting boards etc. These are considered consumables, which I find weird, but that's what their world now looks like.

I personally use hard anodised aluminium pans for non-stick duties, and use le creuset pots for lots of stuff, and these last a long time if you take care of them. The non-stick stuff is typically eggs or reheating stuff like soup. I'd guess 10 years from the anodised stuff without much trouble, and more like 50 years for a le creuset (i've got a hand-me-down one from an aunt which was from the 70s).

Re: Cooking and bird safety

#138

Post by jtbayly »

mrcode007 wrote: post #53
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…

“An early use was in the Manhattan Project as a material to coat valves and seals in the pipes holding highly reactive uranium hexafluoride” Considering the applications, I’ll pass :)

Why?

One of the first uses for wood was burning it for heat, creating toxic poisonous fumes.

I don’t have any problem using it as a material for my utensils, though.

Re: Cooking and bird safety

#139

Post by arcticbull »

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.

Cast iron is fantastic for eggs. After you season it well and use it for a bit it's almost as non-stick as a teflon pan. There's videos of well seasoned pans cooking eggs without oil. You can throw metal utensils at it, and just wipe it down with some oil when you're done. Holds heat well, sears well, goes into the oven. If you're only going to have two pieces of cookware, a stainless stock pot and lodge 10" skillet is all you really need. Best of all if you mess up, you can just take the seasoning off and re-do it. It will outlast your grandchildren.

Re: Cooking and bird safety

#140

Post by WizardClickBoy »

whycome wrote: post #111
didgeoridoo wrote: post #101

Earlier quoted context omitted.

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.

Are you saying that dietary fat won't make me fat?

I have nothing to back this up with* but my understanding is that simple carbohydrates like sugar are more readily converted to bodily fat. Dietary fat is digested and processed by the body into component parts that are less readily converted into bodily fat. It's not like your body just takes fat and stores it directly in your love handles unmodified.

*Found this though: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1199523/

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