Microwaved plastic containers release microplastics into food • Hacker News Board

Re: Microwaved plastic containers release microplastics into food

#171

Post by gregschlom » Fri, Jun 30, 2023, 2:11 PM UTC

helpfulmandrill wrote: post #76

wheels wrote: post #62

Earlier quoted context omitted.

Most folks that cook a lot don't use non-stick pans much anyway because they just don't last very long. I keep a couple around for eggs and pancakes, but that's it. The usual recommendation for skillets is carbon-steel and cast iron because the seasoning does provide some non-stick properties. I have the full gamut with carbon steel, cast iron, non-stick and stainless steel, and find myself mostly leaning on the carb…

I tried carbon steel but I couldn't get the seasoning right, and it flash rusted every time I washed it. Also, to someone used to non-stick or stainless steel, it often looks kind of dirty - its difficult to distinguish between "good but unattractive seasoning" and "you didn't wash your pan well enough".

The easiest option to prevent rusting is to use a paper towel to wipe a small amount of any cooking oil on the surface, after washing and drying it.

Re: Microwaved plastic containers release microplastics into food

#172

Post by deelowe » Fri, Jun 30, 2023, 2:12 PM UTC

Been using an aeropress for years. Should I be concerned? It's so hard to get clear information on this. I thought PP was inert.

Re: Microwaved plastic containers release microplastics into food

#173

Post by etrautmann » Fri, Jun 30, 2023, 2:13 PM UTC

yetihehe wrote: post #149

swsieber wrote: post #86

Earlier quoted context omitted.

> As aeropress user for many years, I don't think there's noticeable amount of microplastics coming from it How does one notice microplastics? Do you notice microplastics from anything?

It's about how much microplastics is too much. After two years of use, I don't see a lot of plastic being eaten away comparing to a new one, so I don't think it's much of a deal.

I think this discussion includes leeched chemicals like hormone disruptors, not only physical plastic particles.

Re: Microwaved plastic containers release microplastics into food

#174

Post by jmilloy » Fri, Jun 30, 2023, 2:16 PM UTC

DannyBee wrote: post #107

jb1991 wrote: post #87

Earlier quoted context omitted.

The main reason I like it is beacause after it is "seasoned", or after some regular use, it has a lot of the qualities of non-stick yet has none of the chemical coating.

Look, i know it's a very popular thing to do, but A. it's a layer of burned, polymerized cooking oil. It is in fact a plastic. It is not particularly better for you. It's only non-stick in a weird sense that anything else that hasn't been cleaned is non-stick. B. it does not really prevent rust - if it did, we would use this instead of rust protectants :) C. Cast iron, unlike steel, generates mostly dust when it abra…

Hmmm. I'd like to reconsider my cast iron pans if that's necessary. But first, I don't abrade them. Second, they don't seem to be rusting. And third, if you're going to season your carbon steel, then it seems like it should be fine to season your cast iron, too. Do I don't really understand what you're getting at.

Re: Microwaved plastic containers release microplastics into food

#175

Post by falsenapkin » Fri, Jun 30, 2023, 2:17 PM UTC

dangson wrote: post #96

danielbln wrote: post #74

Earlier quoted context omitted.

As a daily Aeropress user, I wonder if I should maybe switch to something else. Thoughts?

Aeropress will be releasing a premium version made out of glass later this year. https://coffeechronicler.com/aeropress-xl-premium/

Terrifying honestly, my aeropress experiences have always concerned me with if the mug can support the force. I know there isn't supposed to be a lot of force but I've used a few of these brewers and my experience is they're not super consistent! Hopefully glass is easier. I knew a barista who had a mug explode while using an aeropress, now imagine the brewer is itself glass as well during an event like that.

Re: Microwaved plastic containers release microplastics into food

#176

Post by steamer25 » Fri, Jun 30, 2023, 2:22 PM UTC

It doesn't work for really wet foods like soup but I've been using wooden plates for e.g., microwave burritos. Since wood has a low dielectric loss, it's highly transparent to microwaves and therefore steals less energy away from heating the food than e.g., ceramic.

I'm not sure about the toxicity of various wood sealers. I've been using butcher-block sealer which has e.g., bee's wax but also some more questionable substances. I'm interested in trying shellac but it's not overly cheap.

Re: Microwaved plastic containers release microplastics into food

#177

Post by 29athrowaway » Fri, Jun 30, 2023, 2:26 PM UTC

Also, dishwashers.

Re: Microwaved plastic containers release microplastics into food

#178

Post by falsenapkin » Fri, Jun 30, 2023, 2:26 PM UTC

danielbln wrote: post #74

pmoriarty wrote: post #12

I've long ago stopped cooking or putting hot food in plastic containers.. not because of this but because of the possibility other harmful substances leeching from the plastic in to my food. Sure, there are some plastics labeled "for safe" and "BPA-free", but that doesn't guarantee some other plastic that's used doesn't contain harmful substances or cause as yet unknown side effects that just haven't been found by re…

As a daily Aeropress user, I wonder if I should maybe switch to something else. Thoughts?

Depends on how you brew and what features you like in the brewer.

If you're using it at home, can sacrifice a little more space, and are doing more of an immersion brew then maybe go for a Hario Switch or french press. The Switch looks a lot like a cone brewer but has a ball valve at the bottom. There is still a wee bit of plastic involved but less than aeropress. You can grind for and/or use filters designed for faster draw down, personally I use a cloth filter which is a bit of faff as you need to rinse it out and store it in the fridge in a cup of water. Paper filters on the switch, in my experience, lead to over extraction unless you grind coarse etc etc.

If again you're at home and are really more into the high extraction pseudo-espresso kinda cups and you have more counter space, mental space, and wallet space to give to coffee then maybe go for a Flair lever espresso.

If you're not at home I don't think you're finding something without plastic.

Re: Microwaved plastic containers release microplastics into food

#179

Post by Workaccount2 » Fri, Jun 30, 2023, 2:29 PM UTC

DannyBee wrote: post #117

wheels wrote: post #62

Earlier quoted context omitted.

Most folks that cook a lot don't use non-stick pans much anyway because they just don't last very long. I keep a couple around for eggs and pancakes, but that's it. The usual recommendation for skillets is carbon-steel and cast iron because the seasoning does provide some non-stick properties. I have the full gamut with carbon steel, cast iron, non-stick and stainless steel, and find myself mostly leaning on the carb…

Oh it's worse than that. Unlike steel, cast iron generates dust when abraded. Dust that is really bad for you. Known to cause lung issues, etc. I machine it all the time (both ductile and non). It is usually is machined dry with vacuum because it will clog coolant systems. It basically turns into a horrible mud when mixed with coolant or water I happen to filter the coolant system so i can machine it wet, but that's…

Once you build up your seasoning on cast iron, you're not really touching it anymore, much less scratching it, much less machining it. On top of the fact that the pan isn't dry either.

Also eating iron oxide is fine, it's breathing it that is bad.

Re: Microwaved plastic containers release microplastics into food

#180

Post by wheels » Fri, Jun 30, 2023, 2:31 PM UTC

DannyBee wrote: post #117

wheels wrote: post #62

Earlier quoted context omitted.

Most folks that cook a lot don't use non-stick pans much anyway because they just don't last very long. I keep a couple around for eggs and pancakes, but that's it. The usual recommendation for skillets is carbon-steel and cast iron because the seasoning does provide some non-stick properties. I have the full gamut with carbon steel, cast iron, non-stick and stainless steel, and find myself mostly leaning on the carb…

Oh it's worse than that. Unlike steel, cast iron generates dust when abraded. Dust that is really bad for you. Known to cause lung issues, etc. I machine it all the time (both ductile and non). It is usually is machined dry with vacuum because it will clog coolant systems. It basically turns into a horrible mud when mixed with coolant or water I happen to filter the coolant system so i can machine it wet, but that's…

Some of what your saying makes sense, but it sounds like you're carrying experience in metal working too far into cooking.

> though it is non stick in the same sense that things are harder to stick to burned things :)

The usual way I've heard this explained, which seems reasonable, is that steel and iron are porous, and what causes sticking is the contraction of those pores when heated. A smooth covering prevents that sticking, and polymerized cooking oil provides that.

> I don't season anything though - if i want to protect something from rust i dry it. If seasoning was a super good rust protectant we'd use it as one in other cases.

Funnily enough, I have. I built a bookshelf that uses raw steel beams, and I seasoned it to protect it from rust. 3 years in, it's still rust free (amusingly, except for the inside of the pipes).

But I don't think anyone really argues that it's the best way to do things in non-cooking applications, just that it's food safe (again, the point of what we're discussing) and works. Seasoning does demonstrably prevent rust... For furniture you'd more often spray it with a protective coating, but I don't think anyone's recommending spraying pans with polyurethane. ;-)