Cooking with black plastic is particularly crucial to avoid

Post by jrmg » Thu, Oct 31, 2024, 2:06 PM UTC

ndsipa_pomu wrote: post #330

fuzzfactor wrote: post #322

Another thing to think about is the pigment used is often "carbon black" instead or in addition to some of the other colorful powders that are opaque enough to provide a full pallette, when starting from virgin white or clear polymer pellets. Similar to its use in car tires, carbon black can impart strengthening and durability properties to the final product that other pigments do not exactly match. Now if the final…

Carbon black can also be produced from vegetable matter and is labelled as E153 in the EU for colouring food. It would appear that it's the PAH content of petroleum derived carbon black that is the carcinogenic component https://www.efsa.europa.eu/en/efsajournal/pub/2592

Post by jrmg » Thu, Oct 31, 2024, 2:08 PM UTC

CalRobert wrote: post #331

armada651 wrote: post #290

Earlier quoted context omitted.

The problem is that even when there are easy, safe alternatives trying to avoid every little risk in your life will drive you crazy. This is a clear case where a regulator should step in and just ban these black plastic utensils in favor of their safe alternatives. That way you're not just protected from exposure in your own kitchen, but also when joining your friends for dinner.

Sure, but this is pretty low hanging fruit. Moving to only metal and wood spatulas, cooking spoons, etc. has been a pretty cheap and easy switch. I would love to ALSO see regulation, but in the meantime I can at least improve things for myself.

Post by ndsipa_pomu » Thu, Oct 31, 2024, 2:10 PM UTC

jrmg wrote: post #411

ndsipa_pomu wrote: post #330

Earlier quoted context omitted.

Carbon black can also be produced from vegetable matter and is labelled as E153 in the EU for colouring food. It would appear that it's the PAH content of petroleum derived carbon black that is the carcinogenic component https://www.efsa.europa.eu/en/efsajournal/pub/2592

Are you sure this is the same thing? The word ‘petroleum’ is not in the paper you link. Naively, I would think the paper you linked is about carbon (the charcoaley substance) derived from vegetables being used as a black food coloring, and the poster above is talking about “carbon black oil”, a type of oil derivative that looks black - two completely different things.

Post by foobarian » Thu, Oct 31, 2024, 2:14 PM UTC

crispyambulance wrote: post #403

lukevp wrote: post #348

Earlier quoted context omitted.

Use a carbon steel or cast iron pan and learn how to season properly. They are very nonstick if you cook correctly in them, and their surface is incredibly durable (I use metal spatulas and I primarily cook on carbon steel and a cast iron griddle.) you can also incorporate stainless steel pots, although stainless pans are not nonstick and very hard to use for beginners.

A properly seasoned cast iron pan can be non-stick but the temperature has to be right, you need shortening, and you can't just put any amount of food in it at any temperature. Stainless is can do the job too, but temperature and shortening is even more important. There's a much tighter window of temperature that it works at. You do the "water drop test" to determine that it's ready. See youtube for an infinity of vi…

Post by mikepurvis » Thu, Oct 31, 2024, 2:15 PM UTC

armada651 wrote: post #290

MrSkelter wrote: post #226

Earlier quoted context omitted.

The precautionary principle plus what we know about heating plastic makes your reticence seem churlish. There are easy, safe alternatives in wood, metal and silicone. There’s no need to risk it.

The problem is that even when there are easy, safe alternatives trying to avoid every little risk in your life will drive you crazy. This is a clear case where a regulator should step in and just ban these black plastic utensils in favor of their safe alternatives. That way you're not just protected from exposure in your own kitchen, but also when joining your friends for dinner.