Cooking with black plastic is particularly crucial to avoid • Hacker News Board

Re: Cooking with black plastic is particularly crucial to avoid

#421

Post by GJim » Thu, Oct 31, 2024, 2:16 PM UTC

namibj wrote: post #294

bluGill wrote: post #288

Earlier quoted context omitted.

What better option? resistance electric is clearly worse in other ways. I've heard induction is good but it is an expensive luxury option and not common even in that niche. i've heard it is reasonable priced in other countries but not the us.

You can get an induction hob for 50 bucks at IKEA. So spending more than a 200 $ premium over a resistance stove with 4 hobs means you're being ripped off or spending on luxury.

One needs more than a single cheap induction hob to cook a family meal!

Re: Cooking with black plastic is particularly crucial to avoid

#422

Post by maxwell » Thu, Oct 31, 2024, 2:16 PM UTC

em-bee wrote: post #345

euroderf wrote: post #174

Earlier quoted context omitted.

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 ?

metal spatulas make scratches into the pan, which destroys any surface coating (so it goes into the food) or, if there is no coating, at least destroys the smooth surface which makes food stick even more.

That's not true at all. Go to any professional kitchen. You'll only see metal on metal.

Re: Cooking with black plastic is particularly crucial to avoid

#423

Post by kevin_thibedeau » Thu, Oct 31, 2024, 2:16 PM UTC

_yb2s wrote: post #409

whoitwas wrote: post #292

After I learned about the harmful effects of Teflon, I became much more cautious about consumption. It's nearly impossible to avoid the toxins when eating out because wax has been replaced with synthetics that leach into food from packaging. Just use metal wood or glass. One thing I'm not aware of is if Pyrex or the other tempered glasses are safe or if they also contain plastic. That would be good to learn.

A lot of vintage glass things including Pyrex contain high levels of lead. I need to look into it more, but it seems to be from paint or colors added, and clear glass items are likely fine.

I have some old glazed ceramic plates that I won't use any more. One of them developed a crack half way through and I noticed that, in the microwave, food on it would stay frozen but the plate would be blazing hot. The glaze was conductive with presumably lead and was absorbing all the energy. The crack created a slot that blocked eddy currents.

Re: Cooking with black plastic is particularly crucial to avoid

#424

Post by fooblaster » Thu, Oct 31, 2024, 2:17 PM UTC

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…

Go to any commercial kitchen, and you'll find non-stick pans. eggs and omelettes are just foolproof with non stickz and nothing else comes close.

Cast iron is heavier, can't cook acidic foods, and just isn't as non stick. They have their place, of course, and are excellent for searing.

Oh and wash your cast iron. Soap no longer contains lye, and won't remove the seasoning.

Re: Cooking with black plastic is particularly crucial to avoid

#425

Post by [deleted] » Thu, Oct 31, 2024, 2:17 PM UTC

echoangle wrote: post #191

euroderf wrote: post #174

Earlier quoted context omitted.

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 ?

The problem with metal is that it isn’t nonstick, so stuff sticks to it.

[deleted]

Re: Cooking with black plastic is particularly crucial to avoid

#426

Post by Workaccount2 » Thu, Oct 31, 2024, 2:18 PM UTC

Aachen wrote: post #275

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.

Maybe a stupid question, but how can I tell the difference between plastic and silicone? We use a black spatula that's flexible (shapes a bit to the curvature of what you're wiping, super convenient) and doesn't scratch the pan while not being porous like wood (where I always wonder how many bacteria live in these crevasses). It seems perfect and is being sold specifically for cooking so I assumed this plastic, if th…

Buy something that is silicone and use it as a reference. Silicone is distinct, but a lot of the words that one would use to describe it can also apply to plastic, strictly because language is vague. But once you have a reference it becomes pretty clear what is and isn't silicone.

Re: Cooking with black plastic is particularly crucial to avoid

#427

Post by osigurdson » Thu, Oct 31, 2024, 2:18 PM UTC

IG_Semmelweiss wrote: post #374

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.

question since you obviously know the topic! a cast iron or "stainless" steel pan will get some gruff from cooking since its nonstick. It regularly goes to the dishwasher, some stuff won't get cleaned. Mostly oil burn stains it seems ("stainless" hardly!) . Is that completely safe/expected ? We obviously diddn't get that with the nonstick pans. We got rid of that stuff for a reason, now i'm not sure what is worse: no…

Not a cooking enthusiast but you should not put cast iron in the dishwasher. Heat some water in the pan, add a tiny drop of soap and use a spatula to scrape off any residue. Once dry add some oil (otherwise it will rust)

I have never been able to figure out stainless steel on the other hand. Apparently the trick is getting to the right temperature but I have never gotten it to work.

On the health side, Teflon pans used to be considered totally safe until they were not. Now they are considered safe again as they no longer use PFOA. Burnt oil and iron oxide might not be ideal either but at least it isn't novel to humans as it has been used for thousands of years. Unfortunately, difficult to get hard science on such subjects as it would have extremely large studies conducted over large periods of time to overcome the noise. In any case there are probably far more impactful decisions in life than which kind of pan to use.

Re: Cooking with black plastic is particularly crucial to avoid

#428

Post by denvaar » Thu, Oct 31, 2024, 2:20 PM UTC

I would like to know if the plastic used in my Moccamaster is subject to these hazards. I bought it specifically because they claim to use food-grade quality plastic that is supposed to be safe.

Re: Cooking with black plastic is particularly crucial to avoid

#429

Post by frmersdog » Thu, Oct 31, 2024, 2:20 PM UTC

whoitwas wrote: post #292

After I learned about the harmful effects of Teflon, I became much more cautious about consumption. It's nearly impossible to avoid the toxins when eating out because wax has been replaced with synthetics that leach into food from packaging. Just use metal wood or glass. One thing I'm not aware of is if Pyrex or the other tempered glasses are safe or if they also contain plastic. That would be good to learn.

I never use glass for cooking. I've had two Pyrex dishes explode on me. One was contained in an oven, thankfully, so that all that was lost was a week's worth of chicken. The other, unfortunately, shattered in the "kitchen" of my studio apartment, 5 feet from my bed. I had to spend the next hour using a flashlight to try to find and pick up the tiny shards that had flown everywhere.

Re: Cooking with black plastic is particularly crucial to avoid

#430

Post by simonsarris » Thu, Oct 31, 2024, 2:21 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.

I don't really understand that POV. It is easier to never have to worry about it if you simply decline to use plastic cooking utensils. You never have to revisit the topic, never had to read any Atlantic articles at all coming out with "new risks" because you just decided to use wood long ago.