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Cooking with black plastic is particularly crucial to avoid

theatlantic.com

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Re: Cooking with black plastic is particularly crucial to avoid

#121

Post by anon291 »

JohnFen wrote: post #14
chomp wrote: post #10

Earlier 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.

Cast iron is so easy I honestly have no idea why people think it's hard. Even the people who claim you can damage the seasoning. They're not wrong. You actually can. You know whats great though? You just reseason it by cooking in it with a lot of oil.

The pans are magic. I even take my pans camping for cooking on a fire. Truly amazing things

Re: Cooking with black plastic is particularly crucial to avoid

#122

Post by anon291 »

lazide wrote: post #12
chomp wrote: post #10

Earlier 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.

You need way more oil than you think.

Re: Cooking with black plastic is particularly crucial to avoid

#123

Post by nine_k »

defrost wrote: post #107
nine_k wrote: post #97

Earlier quoted context omitted.

Just curious: do you raise your own poultry? Milk your own cow? Grow your own wheat? If so, my huge respect! (Otherwise...)

( not the person that made the "outside food" comment ) "you have to grow your own" is hardly the way to think about it .. we source the vast bulk of our food locally from our state and various farm groups. To address your questions; Yes, we (the household I live in) have our own poultry, yes we grow our own grain, yes we have our own sheep. Ditto potatoes, figs, oranges, lemons, manderins, blueberries, garlic, herbs…

Offtopic, but wow, I looked at some photos of Wheatbelt, and, amazingly, Australia can be intensely emerald-green all over! Before that, basically every photo of Australia outside cities I've seen showed scant khaki-colored vegetation at best, and Mars-like red and orange soils.

Re: Cooking with black plastic is particularly crucial to avoid

#124

Post by defrost »

nine_k wrote: post #123
defrost wrote: post #107

Earlier quoted context omitted.

( not the person that made the "outside food" comment ) "you have to grow your own" is hardly the way to think about it .. we source the vast bulk of our food locally from our state and various farm groups. To address your questions; Yes, we (the household I live in) have our own poultry, yes we grow our own grain, yes we have our own sheep. Ditto potatoes, figs, oranges, lemons, manderins, blueberries, garlic, herbs…

Offtopic, but wow, I looked at some photos of Wheatbelt, and, amazingly, Australia can be intensely emerald-green all over! Before that, basically every photo of Australia outside cities I've seen showed scant khaki-colored vegetation at best, and Mars-like red and orange soils.

The wheatbelt is pretty seasonal, lush green in the winter months, dry yellow to brown following harvest - our neighbours here put up a lot videos on their channel year round, this is after harvest: https://www.youtube.com/watch?v=7owwTz7Z0OE

The south west corner of the state is dairy country, forrests, caves, big surf, cool year round, the northern part of the state can get pretty hot - the Pilbarra is sparse dry desert country that explodes with colour when the rains pass through.

Re: Cooking with black plastic is particularly crucial to avoid

#125

Post by DoingIsLearning »

shiroiushi wrote: post #106
kazinator wrote: post #65

How about, don't fry with any color plastic spatulas.

The main problem here is that many people use non-stick cookware, and metal spatulas will scratch them up badly. Plastic or rubber spatulas don't do that. Of course, you can say that they shouldn't use non-stick cookware, but they are, so...

Other than the hygiene argument of bacteria build up what is wrong with just using wooden spatulas for example?

Re: Cooking with black plastic is particularly crucial to avoid

#126

Post by DoingIsLearning »

ggggggreat wrote: post #25

Barista: you want a lid? Me: what color is it?

FYI most coffee cups which appear to be paper are also plastic lined.

The real solution is sunsetting single-use anything for any other applications outside bio labs or medical procedures. But $$$

Re: Cooking with black plastic is particularly crucial to avoid

#127

Post by Ekaros »

nine_k wrote: post #88
exmadscientist wrote: post #74

Earlier quoted context omitted.

The article is nonsense. Only engineering plastics carry UL94 ratings (and if it's got flame retardants in it, it's got a UL94 rating... otherwise no one would go to the expense!) and there are just not a lot of engineering plastics in the waste stream compared to consumer single-use plastics.

The point is that these plastics with flame retardants would go to recycling, and would eventually find their way into cooking utensils made of recycled plastics. Nobody adds the flame retardant there intentionally, but nobody removes the flame retardants from the recycled mass either, at least not in places where plastic recycling is normally done (not the richest countries). Frankly, the idea of using recycled plas…

I am bit weirded by using recycled plastics for anything interact with regularly with my hands for example. Also stuff that get heated. Sure it has places like furniture, decking and so on where contamination doesn't really matter. But what about something like re-usable cup for hot beverages or disposable cutlery?

Re: Cooking with black plastic is particularly crucial to avoid

#128

Post by shiroiushi »

DoingIsLearning wrote: post #125
shiroiushi wrote: post #106

Earlier quoted context omitted.

The main problem here is that many people use non-stick cookware, and metal spatulas will scratch them up badly. Plastic or rubber spatulas don't do that. Of course, you can say that they shouldn't use non-stick cookware, but they are, so...

Other than the hygiene argument of bacteria build up what is wrong with just using wooden spatulas for example?

I don't think I've ever even seen a wooden spatula, and I don't see how you could make one thin enough to flip pancakes (or worse eggs) and it stay durable.

Re: Cooking with black plastic is particularly crucial to avoid

#129

Post by Saline9515 »

extraduder_ire wrote: post #37
onnnon wrote: post #27

A lot of coffee makers run hot water over black plastics too.

My read of this article is that the main problem comes from black plastic that claims to be made of recycled material being contaminated.

There is no way to tell, as stated in the article.

"Of the more than 200 black plastic products Liu bought at retail stores for her study, hardly any were labeled as being made from recycled materials, she said. Consumers have no way to tell which black plastics might be recycled e-waste and which aren’t. “It’s just a minefield, really,” Turner said."

Re: Cooking with black plastic is particularly crucial to avoid

#130

Post by BoiledCabbage »

andy_ppp wrote: post #98
notnaut wrote: post #82

Earlier quoted context omitted.

Is this comment an implicit endorsement of giving blood as a health benefit because it allows to slough off heavy metals or something? what…? News to me.

No giving blood particularly for men (I wonder why) is good because having too much iron in your body rots your flesh: https://www.nhs.uk/conditions/haemochromatosis/

Am I missing something? You link is to an inherited disease. If you don't have this inherited disease is this relevant for most people?

The way the comment is phrased, it implies that it's bad for men in general. Your link says for people with a specific issue.

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