261–263 of 263 posts
My gut reaction is the we should seriously consider resurrecting worse-than-death-penalty sanctions for the executives and scientists involved. I'd propose something like this for the fully-informed company executives and free acting scientists: https://en.wikipedia.org/wiki/Nine_familial_exterminations
Question - I use these pans: http://www.amazon.co.uk/Circulon-Infinite-Hard-Anodised-Skil... They are non-stick. But are they covered with Teflon? I honestly don't know. They are oven safe up to 240C, I can put them in the dishwasher...they are seriously the most durable pans I've ever used, unlike normal Tefal Teflon covered pans which scratch easily. Does anyone know?
These are Hard Anodized pans, and they don't use Teflon. I've got this set of Circulon pans from Costco [1]; absolutely no problems and my friends have been equally impressed with the non-stick properties. You can especially see it when making something like scrambled eggs where the egg just doesn't stick. [1]: http://www.costco.com/Circulon%C2%AE-Premier-Professional-Ha...
Earlier quoted context omitted.
What makes you think the pan's surface is more carcinogenic than the steak crust?
I don't, but I'm not sure that's relevant to the hypothesis that cast iron pans are less toxic than teflon pans.
I don't use cast iron pans because I believe they're less toxic, but because they make a damn fine crusty steak or fried potatoes.
And I use teflon pans to stir-fry or steam veggies and chicken, or to make fried eggs, just because they're more convenient.
To be honest, I don't really care all that much about potential toxiticity in cooking equipment. That wasn't really my hypothesis to begin with, I was just sharing my love for cast iron pans :-)