Live data from Hacker News

The Teflon Toxin

firstlook.org

11–20 of 263 posts

Re: The Teflon Toxin

#11
On the topic of chemical, how do you know if something is dangerous -- in the context of household item? Even with the MSDS and/or knowledge of the compositions, layman doesn't really have any sense on how dangerous something is (as it's all missing dosage). I'm a bit on the paranoid side (mostly because I think my roommate/ housemate has always been too liberal with spraying chemicals crap everywhere), and most of the time, even if I wanted to I have no idea if I want to use something in my house.

Re: The Teflon Toxin

#12
Stick with cast iron ( or even aluminium ) chef's skillets. Season them with oil or lard and build up that patina. No need for any teflon or manufacturing. Plus the heft and look is way cooler. If you want to cook on plastic, do it in a microwave. :)

Re: The Teflon Toxin

#13
post #10
post #9

I've never understood the gravity of Teflon pans. I can never seem to keep them non-stick, whether it be because of using too high of heat or somehow scratch the damn thing. So, I got cast irons. It's trivial to keep them seasoned and thus non-stick, and they can take the beating of very high heat -- searing meats -- and any metal utensils or rough substances.

How do you keep them seasoned? I tried a couple of times, but couldn't get it right. Could you give me some tips?

Cook with oil and real fats. Avoid soap.

If you're having issues consider getting the pre-seasoned from Lodge. It's a few buck more and they've already got a dang fine seasoning backed on.

Here's a decent article on seasoning: http://www.cooksillustrated.com/how_tos/5820-the-ultimate-wa...

Re: The Teflon Toxin

#14
post #10
post #9

I've never understood the gravity of Teflon pans. I can never seem to keep them non-stick, whether it be because of using too high of heat or somehow scratch the damn thing. So, I got cast irons. It's trivial to keep them seasoned and thus non-stick, and they can take the beating of very high heat -- searing meats -- and any metal utensils or rough substances.

How do you keep them seasoned? I tried a couple of times, but couldn't get it right. Could you give me some tips?

Serious Eats has a very comprehensive guide [1]. The short version is rub lightly with canola oil, put in hot oven for about 30 minutes. Take it out and oil again. Repeat 3-5 times.

The only thing you need to avoid while cooking is overly acidic foods. If you try to make a tomato sauce in it you will see the seasoning flake off. That's not good, but is very easily fixed by repeating the above steps.

To clean it, scour the plan with kosher salt and a paper towel. Once clean, coat lightly in canola oil.

[1]: http://www.seriouseats.com/2010/06/how-to-buy-season-clean-m...

Re: The Teflon Toxin

#15
post #7

Tl;dr? How badly am I destroying my health by using a Teflon pan?

Teflon pans are not a significant source of the perfluorooctanoic acid mentioned in the article.

See https://dx.doi.org/10.1111%2Fj.1539-6924.2008.01017.x for a bit more information, I quoted the relevant part here:

Besides the pathways presented above, the following pathways have also been modeled: oral exposure from hand-to-mouth contact with clothes and upholstery, from mouthing of clothes, carpet, and upholstery (only infants and toddlers), from migration into food prepared with PTFE-coated cookware, dermal exposure from wearing of treated clothes, from deposition of spray droplets on skin while impregnating, from skin contact with treated carpet and with upholstery, and from deposition of dust on skin.

Detailed analysis of these pathways showed that none of them causes significant exposure to PFOS or PFOA under the assumption of reasonable conditions during exposure, that is, the contribution of each pathway to the total uptake dose is less than 1% in any of the scenarios.

Re: The Teflon Toxin

#16
Oh I love the crybaby mentality of wanting the government to regulate everything

Like the government has the power or time to regulate the huge amounts of "chemicals" (which is usually a term used by people that failed Chemistry 101) both natural and artificial

But hey, let's start banning Dihydrogen Monoxide!

Re: The Teflon Toxin

#17
Take the number of vehicles in the field, (A), and multiply it by the probable rate of failure, (B), then multiply the result by the average out-of- court settlement, (C). A times B times C equals X...If X is less than the cost of a recall, we don't do one.

What applies to the Car Industry (via Dialogue from Fight Club) applies to the Chemical Industry in Spades. DuPont Knew (or strongly suspected) that C8 & (Teflon) were causing Cancers, Birth Defects etc. But the cost was going to be too high to move away so they all "kicked the can down the road".

Time to sock them with a multi-billion dollar verdict after some of these people are locked up for long periods.

Re: The Teflon Toxin

#18
post #10
post #9

I've never understood the gravity of Teflon pans. I can never seem to keep them non-stick, whether it be because of using too high of heat or somehow scratch the damn thing. So, I got cast irons. It's trivial to keep them seasoned and thus non-stick, and they can take the beating of very high heat -- searing meats -- and any metal utensils or rough substances.

How do you keep them seasoned? I tried a couple of times, but couldn't get it right. Could you give me some tips?

Buy a chainmail cleaner: http://www.amazon.com/The-Ringer-Cleaner-Stainless-Chainmail...

For $18 it will change your cast iron life.

The idea is that after you cook, you scrub all the stuff that gets stuck to the bottom with the chainmail and some water, then wipe it off with a paper towel. You'll never have to use soap again.

Re: The Teflon Toxin

#19
post #7

Tl;dr? How badly am I destroying my health by using a Teflon pan?

Now Teflon has not C8 on it as it is manufactured.

You will create dangerous compounds though if your pan goes over high temperature. This could happen if for example there is no oil in the pan. I have seen housewives and cookers heat the Teflon pan without oil for evaporating the water. Big no no with Teflon.

I have seen metal scrappers burning teflon pans to use the pan for something else and painting it!(with teflon you can't paint it)

The big problems with exotic chemicals is that people could do extremely stupid stuff without them realizing they had done anything wrong.

It is not like red alarms will start ringing or something. It is just silent, and two years later you will have cancer.

Re: The Teflon Toxin

#20
post #7

Tl;dr? How badly am I destroying my health by using a Teflon pan?

Now Teflon has not C8 on it as it is manufactured. You will create dangerous compounds though if your pan goes over high temperature. This could happen if for example there is no oil in the pan. I have seen housewives and cookers heat the Teflon pan without oil for evaporating the water. Big no no with Teflon. I have seen metal scrappers burning teflon pans to use the pan for something else and painting it!(with tefl…

>I have seen housewives and cookers heat the Teflon pan without oil for evaporating the water. Big no no with Teflon.

Oops... I regularly do this. Same question as previously.

Post reply on HN