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Cooking and bird safety

teflon.com

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191–200 of 231 posts

Re: Cooking and bird safety

#191

Post by lost_tourist »

kfoley wrote: post #65
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.

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.

yeah I use my hexclad or well seasoned cast iron for eggs. An unsung hero is also carbon steel, as it's lighter and smoother (unless want to pay arm and a leg for super smooth bottom ground cast iron). Stainless is great for sauces or something that has a lot of acid (which can eat away at your seasoning in in cast/carbon steel). Carbon steel is super easy to season as well because it's extremely smooth.

Re: Cooking and bird safety

#192

Post by tpush »

duckmysick wrote: post #187
tpush wrote: post #133

Earlier quoted context omitted.

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…

So, I've read the linked report. I think it's important to include the full context. If it wasn't important, it wouldn't be in the report in the first place. The quote appears on page 44. On the same page, before the quote, there's additional information about saturated fats: > Healthy U.S.-Style Dietary Pattern include saturated fat. Approximately 5 percent of total calories inherent to the nutrient-dense foods in t…

? This is about dietary cholesterol, not saturated fat.

Re: Cooking and bird safety

#193

Post by TheSpiceIsLife »

Sporktacular wrote: post #174

Just to birds, of course. We have nothing to worry about until 15 years from now that we learn burning teflon causes some poorly understood conditions the maker knew about all along. Ban it already. https://theintercept.com/series/the-teflon-toxin/

At what temperature does Teflon begin to break down?

Re: Cooking and bird safety

#194

Post by kulshan »

ksd482 wrote: post #179
Sporktacular wrote: post #174

Just to birds, of course. We have nothing to worry about until 15 years from now that we learn burning teflon causes some poorly understood conditions the maker knew about all along. Ban it already. https://theintercept.com/series/the-teflon-toxin/

What could be a better alternative to non-stick pans?

Learning to cook properly and cast iron.

Re: Cooking and bird safety

#195

Post by yumraj »

vGPU wrote: post #190
ksd482 wrote: post #179

Earlier quoted context omitted.

What could be a better alternative to non-stick pans?

Cast iron perhaps? With an enamel coating?

Cast iron is better without enamel and regular seasoning IMHO.

We’ve completely transitioned to stainless steel and regular cast iron for all cooking.

Re: Cooking and bird safety

#196

Post by doug_durham »

yumraj wrote: post #195
vGPU wrote: post #190

Earlier quoted context omitted.

Cast iron perhaps? With an enamel coating?

Cast iron is better without enamel and regular seasoning IMHO. We’ve completely transitioned to stainless steel and regular cast iron for all cooking.

Hemochromatosis is the largest genetic issue in the American population affecting millions. Iron cookware can be toxic to that population.

Re: Cooking and bird safety

#197

Post by crtified »

My main issue with non-stick cookware, aside from the temperature constraints which limit its culinary usage, and the physical constraints which limit implement usage, is the way it liberally absorbs modern dishwashing soaps, then imparts a nice soapy taste to the next thing cooked in it.

Some online anecdotes suggest that such absorbed odors are oil soluble and will not 'wash out' easily, except by way of the next batch of hot oil - a speculation borne out by my experience.

Re: Cooking and bird safety

#198

Post by doug_durham »

If you are of British or Irish ancestry you may want to get genetically tested before you switch to iron cookware. Hemochromatosis (iron overload disease) is a genetic disease that is common in that population. Everyone in my family has it and we have to be mindful. There are probably millions with the mutation that are unaware.

Re: Cooking and bird safety

#199

Post by buildbot »

morsch wrote: post #173
buildbot wrote: post #66

Earlier quoted context omitted.

FYI scotch-brite pads are plastic and shed microplastics into your pan. As a replacement, there are coconut fiber based pads that work better actually.

I mean, you'd typically rinse it pretty thouroughly, I doubt a lot of micro anything remains. I'm not sure pan cleaning is a significant source of overall micro plastics emissions, though I'm open to it.

Yeah really hard to measure, but the thought of little bits of plastic melting back into the pan makes it worth the 5$ to "splurge" on a nicer scrubber that causes less anxiety haha.

Re: Cooking and bird safety

#200

Post by lm28469 »

doug_durham wrote: post #196
yumraj wrote: post #195

Earlier quoted context omitted.

Cast iron is better without enamel and regular seasoning IMHO. We’ve completely transitioned to stainless steel and regular cast iron for all cooking.

Hemochromatosis is the largest genetic issue in the American population affecting millions. Iron cookware can be toxic to that population.

With 1 in 300 affected that's still a lot of people who can use cast iron
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