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Cooking with black plastic is particularly crucial to avoid

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Re: Cooking with black plastic is particularly crucial to avoid

#171

Post by andrewstuart »

adrianmonk wrote: post #91
andrewstuart wrote: post #39

I threw out all my pots and pans that have non stick surfaces and replaced them with stainless steel. Same with most kitchen cooking implements. Stainless steel pots and pans are much cheaper, last longer, you can scrub and scrape them and the big upside is you don’t have to consume DuPont non stick chemical coating nor feed it to your children. Despite all the celebrity chefs in the world attempting to sell you thei…

> you can scrub and scrape them Though you won't need to scrub very long if you use this: https://barkeepersfriend.com/products/cookware-cleanser-poli... Because of chemistry I don't understand, oxalic acid is amazing at removing burnt on food.

>> 50% more grease-cutting detergents

The chemicals don't appeal to me - I don't want them in the house, in the sewage water or as residue on the pots.

Soak pots in plain water for several hours and they'll clean easily.

Re: Cooking with black plastic is particularly crucial to avoid

#172

Post by lostlogin »

metalman wrote: post #162

friend then later girlfriend got sick,bad. Before that she was jammin along through life,A listed and having lunch with our now PM,dustin? bustin? anyway she was sick and I put it upon myself to do what I could,she was in a bad way,couch bound,out of breath when walking,bad.So I started researching everything she was eating and drinking and bieng medicated with, and researched all of the indivual ingrediants and "add…

> when I interviened with my simple method,of removing things where there can be no (health/physiological) down side.

Removing spaces after punctuation has the physiological downside of making my eye twitch.

Re: Cooking with black plastic is particularly crucial to avoid

#173

Post by nemo44x »

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…

Cast iron is nice for certain things. However they lack any type of finesse. You can’t reliably change pan temp quickly and that’s often desirable.

Re: Cooking with black plastic is particularly crucial to avoid

#174

Post by euroderf »

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...

This entire discussion points me towards a conclusion that metal-on-metal is the conservative way to go. So what is the problem with this as a solution ? Do we have to worry about microbits of metal disrupting physiology ?

Re: Cooking with black plastic is particularly crucial to avoid

#175

Post by ethagnawl »

onnnon wrote: post #27

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

It's admittedly been a while since I've looked but there don't seem to be any (automated) drip makers whose use doesn't result in plastic coming into contact with hot water.

I'm well aware of and own many of the more manual options that don't have this issue. However, the automatic feature is killer (heh) and this seems like an obvious miss by manufacturers.

Re: Cooking with black plastic is particularly crucial to avoid

#176

Post by euroderf »

mrob wrote: post #156
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…

>What are people possibly using these for? Eggs and egg dishes (e.g. pancakes) mostly. No other pan works as well. Washing after cooking is also very quick and easy. Perhaps you've never used a non-stick pan that was maintained correctly, i.e. never overheated, stirred only with silicone utensils, and washed by hand using only non-scratching sponges. Most non-stick pans I've seen owned by other people have been in po…

> > What are people possibly using these for?

> Eggs and egg dishes (e.g. pancakes) mostly.

That non-stick spray PAM is straight out, unless maybe you're huffing it. For eggs & pancakes I find that cast iron is responsive enough to temperature changes when used with induction, and that butter works to prevent sticking just fine.

Re: Cooking with black plastic is particularly crucial to avoid

#177

Post by throwaway90910 »

kylebenzle wrote: post #73
andrewstuart wrote: post #39

I threw out all my pots and pans that have non stick surfaces and replaced them with stainless steel. Same with most kitchen cooking implements. Stainless steel pots and pans are much cheaper, last longer, you can scrub and scrape them and the big upside is you don’t have to consume DuPont non stick chemical coating nor feed it to your children. Despite all the celebrity chefs in the world attempting to sell you thei…

[flagged]

[dead]

Re: Cooking with black plastic is particularly crucial to avoid

#178

Post by mrob »

euroderf wrote: post #176
mrob wrote: post #156

Earlier quoted context omitted.

>What are people possibly using these for? Eggs and egg dishes (e.g. pancakes) mostly. No other pan works as well. Washing after cooking is also very quick and easy. Perhaps you've never used a non-stick pan that was maintained correctly, i.e. never overheated, stirred only with silicone utensils, and washed by hand using only non-scratching sponges. Most non-stick pans I've seen owned by other people have been in po…

> > What are people possibly using these for? > Eggs and egg dishes (e.g. pancakes) mostly. That non-stick spray PAM is straight out, unless maybe you're huffing it. For eggs & pancakes I find that cast iron is responsive enough to temperature changes when used with induction, and that butter works to prevent sticking just fine.

You can cook eggs on non stick with no added fat at all.

Re: Cooking with black plastic is particularly crucial to avoid

#179

Post by euroderf »

mattdesl wrote: post #152
onli wrote: post #142

Earlier quoted context omitted.

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.

That’s the kind of re-seasoning I mean: first I dry it (paper towel), then wipe with oil (more paper towel). It’s more work than cleaning a nonstick by hand and produces more waste.

Cleaning cast iron is quick and (so to speak) dirty. Use a dish brush and running water to remove food waste, and scrape it with a metal spatula if there's sticky bits, then a quick wipe with paper towel to block rust. Hey, presto! Ready for the next round. No muss no fuss.

Re: Cooking with black plastic is particularly crucial to avoid

#180

Post by Etheryte »

ArnoVW wrote: post #157
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...

Use a wooden one? Has the added benefit of being part of the short carbon cycle.

Wood is not good if you want to handle raw meat, since it's fibrous it makes it pretty easy to eventually cross contaminate something you eat. It's the same reason wooden cutting boards are usually avoided if you're working with raw meat. Every single time, the risk is small, but over time, the dice rolls add up.
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