https://www.target.com/p/oxo-silicone-spatula/-/A-80221533 Here you go. Replace it with this one.
As mentioned, the article is talking about plastic flippers, not silicone spatulas, but either way, I would recommend this [1] spatula set instead.
Cooking with black plastic is particularly crucial to avoid
41–50 of 886 posts
Re: Cooking with black plastic is particularly crucial to avoid
#42Re: Cooking with black plastic is particularly crucial to avoid
#43Just cook with stainless steel, it's not that hard. Add and warm fat before adding your other ingredients to prevent sticking or if you don't want additional fat, then add liquid to reduce at the end (the same way you do a wine reduction you can just use a bit of water) if your food sticks and you need to scrape it off the bottom.
>Just cook with stainless steel, it's not that hard
i've cooked a lot for a long time, and I have never gotten stainless steel to not stick absolutely everything (except water for pasta :)
I use cast iron and anodized aluminum and they are slippery AF
Re: Cooking with black plastic is particularly crucial to avoid
#44Earlier quoted context omitted.
Cast iron? My eggs slide around great every time, and I scrub it with Dawn and a sponge after every cook (it is a myth that you cannot do this)
Cast iron is the best. The hardest part of cast iron is all of the nonsense people believe about cast iron, leading them to think it's inconvenient and, worse, that gets them to actively make cast iron problematic.
I still have a cast iron skillet, but I mostly stopped using it once I got some carbon steel pans. In my experience they beat cast iron in nearly every way. I only use my cast iron now if I need a huge amount of thermal capacity (like pre-heating it to make pizza on or something) or for the presentation value.
Re: Cooking with black plastic is particularly crucial to avoid
#45Earlier quoted context omitted.
Cast iron? My eggs slide around great every time, and I scrub it with Dawn and a sponge after every cook (it is a myth that you cannot do this)
Cast iron is the best. The hardest part of cast iron is all of the nonsense people believe about cast iron, leading them to think it's inconvenient and, worse, that gets them to actively make cast iron problematic.
It is incredibly difficult to damage cast iron and not hard to clean. I love the stuff.
Re: Cooking with black plastic is particularly crucial to avoid
#46Re: Cooking with black plastic is particularly crucial to avoid
#47Earlier quoted context omitted.
Use butter.
Microplastic and heart disease are both potentially going to affect my health, but the direct impact of heart disease is a lot easier to prove and test for...
That's why you should use butter because it's well known and you can test if you're eating too much.
Re: Cooking with black plastic is particularly crucial to avoid
#48Re: Cooking with black plastic is particularly crucial to avoid
#49Earlier quoted context omitted.
Cast iron? My eggs slide around great every time, and I scrub it with Dawn and a sponge after every cook (it is a myth that you cannot do this)
I’ve never seen eggs not stick to cast iron.
I am not used to be around the kitchen but I actually did an omelette two days ago with a cast iron. I was worried it would stick. I used a small amount of oil and pre heated the pan at high temperature. After putting the eggs I lowered the heat to medium low. The idea is to have a thermal shock on the outside of the egg so that it solidifies. And then cook it at lower temperature. It worked wonders.
Re: Cooking with black plastic is particularly crucial to avoid
#50Earlier quoted context omitted.
Microplastic and heart disease are both potentially going to affect my health, but the direct impact of heart disease is a lot easier to prove and test for...
That's why you should use butter because it's well known and you can test if you're eating too much.
Neither of those things mean it’s better. You could say that about battery acid.