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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

#141

Post by dmurray »

Ekaros wrote: post #132
ikiris wrote: post #105

Earlier quoted context omitted.

What? Unless you have haemochromatosis this is really tinfoilery over the iron levels acquired through natural ingestion, especially the thought of leach levels from a pan. You get more iron from meat or a bowl of cereal than you could ever get from a pan without it being flat out dissolved in the process over the course of a handful of cooks.

Is the iron that leaches from pan even bio-available? Aren't supplements very specific compounds? I can admit that it might be toxic, but that toxicity is not due to something like over production of haemoglobin...

Iron filings (mostly elemental iron with some iron oxides) are used as supplements, so definitely bio-available.

Re: Cooking with black plastic is particularly crucial to avoid

#142

Post by onli »

mattdesl wrote: post #133
anon291 wrote: post #119

Earlier quoted context omitted.

I honestly cannot understand the appeal of non stick. Cast iron is so much simpler and the food comes out better. And the pans are indestructible and cleaning is so much easier (just wipe usually). I have three cast iron pans with which I cook for large numbers of people regularly and I'm flabbergasted when I visit other people's homes and find endless stacks of speciality pans. What are people possibly using these f…

I love my cast iron, but usually choose a nonstick for eggs and crepes/pancakes in the morning. - I tend to re-season my cast iron every time I use it and it’s a chore to do this for my early morning meals. - Non-stick is just more non-stick, with cast iron I am constrained to using a certain heat and/or fat content to create the non-stick property which I might not want for a certain dish.

You really do not need to re-season them every time! Just using the pan with some oil is enough. If you clean it later with water, you can add a little oil afterwards and clean it with a paper towel, that's enough. Takes almost no time.

But I have to agree that non-stick pans are even more non-stick. That's why it took some convincing here to not buy new ones in my home.

Re: Cooking with black plastic is particularly crucial to avoid

#143

Post by mrob »

ars wrote: post #92
imp0cat wrote: post #76

Earlier quoted context omitted.

Unfortunately it's quite easy to overheat a teflon pan on an induction stove.

The question is not the temperature if you forget the pan on the fire, the question is which is worse: High Temperature Teflon, or High Temperature Oil? The answer is that Teflon is safer.

The risks of both high temperature PTFE and high temperature cooking oils are poorly understood. I wouldn't say with confidence either is safer. I personally avoid both.

Re: Cooking with black plastic is particularly crucial to avoid

#144

Post by Glawen »

Saline9515 wrote: post #131
shiroiushi wrote: post #128

Earlier quoted context omitted.

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.

It's very common in Europe, I have several at home. If you properly wash them, there is no bacterial danger either.

Some people even carve them from lumber. If you are into DIY and you have no Christmas gift ideas :)

Re: Cooking with black plastic is particularly crucial to avoid

#145

Post by dr_dshiv »

verisimi wrote: post #114
kazinator wrote: post #65

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

If you have a teflon frying pan, using metal damages the surface. I wouldn't think eating teflon bits is good either.

Using the dishwasher is what really damages the surface. Or just extended duration high heat and cooling.

Re: Cooking with black plastic is particularly crucial to avoid

#146

Post by mrob »

noman-land wrote: post #47
Arainach wrote: post #21

Earlier 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.

Although the fats in butter have good heat stability, and the proteins can be easily removed by melting the butter and letting them settle out to make clarified butter, butter also contains cholesterol, which is not so easily removed. Although dietary cholesterol is likely safe to eat in its raw form, it's easily oxidized by heating in air, and oxidized cholesterol is implicated in health risks, e.g.:

https://pubmed.ncbi.nlm.nih.gov/2887943/

Re: Cooking with black plastic is particularly crucial to avoid

#147

Post by andy_ppp »

arnejenssen wrote: post #135
andy_ppp wrote: post #94

Oh dear my kettle is made from black plastic…

Does it count if the black plastic part is not in contact with the water/food? The inside of my kettle is stainless steel, but the lid is black plastic (not directly in contact with water)

Plastic inside and out…

Re: Cooking with black plastic is particularly crucial to avoid

#148

Post by tacker2000 »

anon291 wrote: post #119
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...

I honestly cannot understand the appeal of non stick. Cast iron is so much simpler and the food comes out better. And the pans are indestructible and cleaning is so much easier (just wipe usually). I have three cast iron pans with which I cook for large numbers of people regularly and I'm flabbergasted when I visit other people's homes and find endless stacks of speciality pans. What are people possibly using these f…

Not everyone has a gas stove.

Or maybe Im mistaken, but does cast iron work equally well on a “hot surface” (ceran) type stove?

Re: Cooking with black plastic is particularly crucial to avoid

#149

Post by andy_ppp »

BoiledCabbage wrote: post #130
andy_ppp wrote: post #98

Earlier quoted context omitted.

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.

Here is a better link: https://en.m.wikipedia.org/wiki/Iron_overload

The link actually says iron overload can also be called haemochromatosis too so a bit confusing that that page says it’s inherited…

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