571–580 of 886 posts
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But why take the chance? Just buy a metal spatula next time and there’s nothing to worry about if it turns out to be true
Only if you don't care about not ruining your non-stick pans (or don't use any).
Avoid plastic if you want to live long, whatever if it's cooking or drinking. Now I know that yet I drink water exclusively from plastic bottle, because ground water is contaminated with pesticides here. So it's either micro plastic in the water or pesticide, choose your poison. Because I don't use Teflon (plastic) covered pan, I need more oil to avoid food to stick to the pan. The oil comes in plastic bottle, catego…
You can filter your tap water; there are various ways to do so. I’m sorry your water is contaminated. That’s awful.
I wouldn’t always assume the worst with the cows milk and butter. There is a wide range of product and conditions out there.
Certain kinds of plastics and applications are known to leach chemicals far worse than others. Frozen peas in plastic? It’s minimal. Food pouches for kids? Awful - it’s liquid that’s heated in the plastic to pasteurize it.
You can get olive oil in glass very easily. It’s usually the default. I order from the Napa valley olive oil company in bulk - glass jars with high quality oil that used to be excellent value. They’ve gone up in price but still decent value compared to the market.
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Carbon steel solves this issue. You can get nonstick eggs and fish with a very minimal amount of oil. You can also do this with stainless steel but it takes more practice to get the temperature control down. Maybe one day we’ll all have affordable temperature controlled induction ranges similar to the Breville/Sage control freak. If you have the ability to preheat your pan to an exact temperature then getting nonstic…
The Control Freak is fantastic, but it doesn’t work all that well with some cast iron pans. I think there are a couple reasons: 1. Too much thermal mass and too little thermal conductivity. This causes poor feedback and unnecessarily high delay between heat being added and the measurement reflecting it. 2. Manufacturers love to cast their logo right in the bottom center, which means that the sensor doesn’t make good…
This pan exists! It's made by an American company called Strata. Stainless steel on the bottom/outside, carbon steel on the inside/cooking surface, and aluminum sandwiched in between. It came out this year. I've seen a few cookware YouTube channels do some first looks, unboxing, seasoning, and first cook tests but no long-term reviews so far.
Cast iron is definitely the most challenging cookware material to use with any flat-top cooking appliance. Whether induction or traditional ceramic, flat-top ranges tend to be quite poor at creating even heating in cast iron. Gas on the other hand works quite well because of the natural upward draft produced by the hot combustion gases which wrap around the sides of the pan, enveloping it in a blanket of heat from below.
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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.
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Oxo claims they use Eastman Tritan Renew recycled plastics [1] which are FDA and EFSA certified for food use[2]. That said, I’ve personally been to multiple cookware factories in China and Taiwan and saw bags of Dow thermoplastic resins next to various cheaper-by-half China brands. The reason name brands go with Dow is the consistency in Pantone color matching colored parts. For black, it would be trivial for the con…
>it would be trivial for the contract manufacturer to cost-down to (toxic) China brands without the client (Oxo) ever knowing. It would also be trivial to spot check these products on a mass spectrometer for heavy metal contamination but I never saw that done. Aren't these contradictory statements? If it's "trivial" to spot check their product that is otherwise indistinguishable from the competition using mass spectr…
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No one ever figures in the cost of medical care from breathing low-grade gas fumes for years. Or the occasional spontaneous house explosion.
Just barely or just barely not making ends meet doesn't have great long term health outcomes either. When you add up all the things we're "supposed" to be doing for one reason or another it's a pretty large cumulative burden.
And for people who must have their gas appliances, there are always portable units/generators. They can use those.
From gidmkhealthnerd, a scientific fact-checker: Counterpoint: this seems to be the crusade of a single researcher - I don't find the data personally convincing and am still using my black spatula for cooking. https://www.threads.net/@gidmkhealthnerd/post/DBxbQERykRx?hl...
But why take the chance? Just buy a metal spatula next time and there’s nothing to worry about if it turns out to be true
I suppose I could go cast iron, but I'm sure I can find a study saying those are terrible too.
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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…
I use cast iron for everything I possibly can, but there is one use case I still need non-stick pans for: frying eggs. The only way to get them to not stick in even the best seasoned cast iron pan is copious amounts of oil, which seems like it's probably worse than a few molecules of PTFE derivates.
Stainless steel also works very well. You just need to preheat it to get the Leidenfrost effect.
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I would think that durable versions wouldn't be made out of them, unless they were synthetic fibers.
It's coatings, not the main material. Your 100% cotton sweater has petroleum-derived coatings on it too, which give it a soft handfeel in the store and keep bugs from eating it on its way over from SE Asia :)
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Metal spatulas aren't an option for most, either, as they scratch pans. So what's the suggested realistic alternative? Wood? Edit: wasn't trying to be snarky or anything. Honestly concerned for my family's health and trying to figure out the best path. Wood spatulas it is. Replacing all our PTFE pans with much more expensive cast iron pans isn't an option for our budget right now. Plus I haven't seen convincing scien…
Why not silicone ?
Silicon is much more resistant to heat and chemicals. I believe the polymers are also more tightly bound.
I also think people cook too much on nonstick. Non stick has a place in the kitchen for specific dishes. But for the most part you can cook most things in a combination of high quality stainless steel pans and cast iron. Some food sticking in stainless is a good thing (Maillard reaction), deglaze the pan and scrape it up with a good wood spatula.