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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

#691

Post by maeln »

Kon-Peki wrote: post #495
maeln wrote: post #382

Earlier quoted context omitted.

It really depends on the wood used. Some should absolutely, under no circumstance, be expose to a hot + wet environment. Some, you can put in the dishwasher and they are fine. I do use a lot of wooden cooking utensil and most of them go in the dishwasher. But I do have some nicer wooden spoon that are made from a more precious wood that I would always wash by hand. Another thing is that a loot of wooden utensil are m…

What is your opinion on food-grade mineral oil for helping with wood that is starting to get dry (and dramatically extending the useful lifespan)? I've been told that it's fine, but who knows these days.

No clue honestly. I usually use something like sunflower oil to maintain wooden utensil. This is what Opinel recommend for their knife, although it is more for the metal locking mechanism.

Re: Cooking with black plastic is particularly crucial to avoid

#693

Post by aphantastic »

DowagerDave wrote: post #623
aphantastic wrote: post #598

Earlier quoted context omitted.

There exist truly exceptional gluten free waffle recipes^, might be worth a shot at least. The bone broth waffle here would be a good search root (you’ll pardon the colorful menu, I hope): https://coffeedose.cafe/pages/flagship-menu ^ I’m not even gluten free typically

it's hard to reconcile a menu like this with statements like "Gen-z will never be able to afford a house"

Care to elaborate? I don’t see any connection between the two.

Re: Cooking with black plastic is particularly crucial to avoid

#694

Post by bayindirh »

whatshisface wrote: post #687
papa0101 wrote: post #674

Earlier quoted context omitted.

All non-stick frying pans die within a year or so. We recently took the plunge and invested in a stainless steel one. Yes, it takes some (very little) time to adjust your cooking style, but that thing comes with a lifetime guarantee and you don't have to worry about accidentally scratching the surface. Win-win.

How does stainless steel compare to ceramic? I find that as much as ceramic coatings are advertised as nonstick, I have to clean them anyway.

Stainless steel can and will stick to some food, but a good one can hold very high amounts of heat and will heat up very evenly.

I think at the end, it boils down to cooking style and preference. We use both (non-stick and stainless steel), and some foods are easier to prepare in one w.r.t to other, however, nothing is impossible in either.

All non stick coatings require care though. Never scrape with metal, do not wash in the dishwasher, and do not overheat.

The rule 0 of item maintenance is, "if you care for your item, your item cares for you when you need it".

Re: Cooking with black plastic is particularly crucial to avoid

#695

Post by mmooss »

a123b456c wrote: post #666
timr wrote: post #569

Earlier quoted context omitted.

That's true of nearly everything in this space. You'll find lots and lots of comments below about PFAS and Teflon pans, for example, ranging from factual-but-misleading (e.g. "Teflon pans can emit harmful gases when overheated") to bald assertions (multiple variations on "Teflon pans are harmful to your health") with no context or specificity to the claim. Setting aside the fact that the purported harms (if specified…

> Academics who specialize in obscure areas love to get their name in the press, and the easiest way to do that is to go to a reporter and make vague and irresponsible claims about risks to human health, even if those risks are very, very small. I won't deny that many such academics exist. And yet... The numerous successful academics at reputable universities that I know (including me) are uniformly mortified when ou…

> If you want to find an incentive to get undeserved attention

I think social media - such as HN comments that shoot down almost every OP without fail - is by far the best example? Most comments on social media on such things seek attention for being smarter-than-though and have no basis in anything, including the comment at the top of this thread by 'gidmkhealthnerd'.

> All the opposite of the academic world.

The pure academic world and the evil Media! If you're an academic, maybe we can something better than joining the mob against the bogeyman.

Re: Cooking with black plastic is particularly crucial to avoid

#697

Post by latentcall »

nextlevelwizard wrote: post #335
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.

Does any of this matter in a normal life? Will I actually see actual difference if I throw away all my cook ware and replace it with non-non-stick ones and wooden utensils? What about pollutants in the air from car and industry exhaust? Is this cookware worse? Should we first consider moving somewhere else than worry about cookware? What about just the ingredients you cook with? Is using teflon worse than buying high…

I never understood this argument. Would you eat a credit card? I mean, why not, you eat a credit cards worth of microplastics a week per this article:

https://www.reuters.com/graphics/ENVIRONMENT-PLASTIC/0100B4T...

So let me ask you again. Its Friday. You have a rib eye, asparagus, and an old credit card on your plate. I’m sure you would not eat a credit card, and would think people were insane for doing so.

So why not try and avoid it if you can. Sure you can’t avoid everything but if you can avoid some things in your control why wouldn’t you?

Re: Cooking with black plastic is particularly crucial to avoid

#699

Post by genuinelydang »

zeroonetwothree wrote: post #677
whatshisface wrote: post #659

Earlier quoted context omitted.

Nobody's claiming that the gasses aren't toxic to humans, the they are saying that they do not overheat their pans.

They aren’t very toxic to humans either.

Overheat your Teflon pan, take a good huff, wait a few hours and post that comment again.

https://en.wikipedia.org/wiki/Polymer_fume_fever

”When PTFE is heated above 450 °C the pyrolysis products are different and inhalation may cause acute lung injury. Symptoms are flu-like (chills, headaches and fevers) with chest tightness and mild cough. Onset occurs about 4 to 8 hours after exposure to the pyrolysis products of PTFE.”

There is basically no safe limit for these chemicals — EPA limit for drinking water is 4 ppt. U.S. residents already have average blood PFAS levels to the tune of 4000 ppt.

Re: Cooking with black plastic is particularly crucial to avoid

#700

Post by mmooss »

carapace wrote: post #614
dfxm12 wrote: post #484

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...

Stupidity has always bothered me. Strident pseudo-intellectual stupidity bothers me almost more than cruel ignorant stupidity. At least now I'm angry in a constructive way.

How do you know which person is the pseudo-intellectual. At least one gained professional expertise in chemistry and did an actual scientific experiment. The other posted their 'opinion' on Threads saying it is all wrong.
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