41–50 of 73 posts
How about thermal printer receipts? Most are coated with BPA. How many are in your pocket right now? How about the fact that most McDonalds grill their burgers on grills that are covered with disposable teflon sheets? They don't tell the public that.
Not to mention a ton of non-stick pans have telfon coatings.
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I tried cast-iron (mostly for pancakes) but found that it heated very unevenly (to the point of burning food in the center and not cooking food at the edge). I've found success with a multi-clad stainless steel skillet. Heating it to the Leidenfrost point [1] ensures that nothing sticks. [1] https://en.wikipedia.org/wiki/Leidenfrost_effect#Leidenfrost...
Think about how these cast iron pans need to work. They have a high thermal mass so once hot will have a nice uniform temperature...but you will have to wait for that to happen. A thinner pan will heat much faster but will be liable to hot spots. I prefer a thinner pan myself[+] but I understand why people like the cast iron. [+] one thing about those pans: the idea of a "seasoned" pan, with old, rancid oil molecules…
No, it won't (unless you're talking about a thinner cast iron pan). Cast iron has terrible thermal conductivity. A thinner pan made of a better metal, such as aluminum or copper, won't have hot spots.
IMO, the best pans are stainless steel, with plates of copper and/or aluminum in the bottom for even heat distribution. Stainless steel looks nice (unlike cast iron) and is easy to clean with steel wool or even oven cleaner if you have something really stuck in there, and with the conductive layers inside has superior performance.
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> How about thermal printer receipts? Most are coated with BPA. BPA on thermal paper is indeed a worry (and of course most those "BPA-free" bottles use a different bisphenol plasticizer, just not bisphenol-A). > How about the fact that most McDonalds grill their burgers on grills that are covered with disposable teflon sheets? They don't tell the public that. But a teflon sheet? Teflon is so tightly linked that it is…
> I once swallowed some strips of teflon tape (settling an argument with a friend...) and they were bright white and intact (sharp edges where cut were still sharp) on the way out. Oh god, thank goodness it didn't cut up your insides on the way out.
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Recipes vary, but many go up to 375F (at least in this McD engineering document) https://www.filepicker.io/api/file/9dQcRSZ8TMeeM7Y8Lx6w I want to believe that teflon is indeed totally inert until 500F, but somehow I just don't trust that. It's the low-temp PFOA leakage into the product I'm looking at here, not the fumes released at higher temps. If the wrappers are doing it at ambient, what's happening at cooking te…
Why not? Given the number of people paranoid about teflon, I'd expect someone would have demonstrated the danger at lower temperatures by now if it exists.
How about thermal printer receipts? Most are coated with BPA. How many are in your pocket right now? How about the fact that most McDonalds grill their burgers on grills that are covered with disposable teflon sheets? They don't tell the public that.
So even your jacket may be a significant route of exposure, too.
[1] Dermal Penetration Potential of Perfluorooctanoic Acid (PFOA) in Human and Mouse Skin http://www.tandfonline.com/doi/abs/10.1080/15287394.2011.615...
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I tried cast-iron (mostly for pancakes) but found that it heated very unevenly (to the point of burning food in the center and not cooking food at the edge). I've found success with a multi-clad stainless steel skillet. Heating it to the Leidenfrost point [1] ensures that nothing sticks. [1] https://en.wikipedia.org/wiki/Leidenfrost_effect#Leidenfrost...
Think about how these cast iron pans need to work. They have a high thermal mass so once hot will have a nice uniform temperature...but you will have to wait for that to happen. A thinner pan will heat much faster but will be liable to hot spots. I prefer a thinner pan myself[+] but I understand why people like the cast iron. [+] one thing about those pans: the idea of a "seasoned" pan, with old, rancid oil molecules…
Whereas with stainless steel, it reaches the Leidenfrost point in a matter of minutes.
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I tried cast-iron (mostly for pancakes) but found that it heated very unevenly (to the point of burning food in the center and not cooking food at the edge). I've found success with a multi-clad stainless steel skillet. Heating it to the Leidenfrost point [1] ensures that nothing sticks. [1] https://en.wikipedia.org/wiki/Leidenfrost_effect#Leidenfrost...
That's why you pre-heat them in the oven. This freaks people out who've never done it. Whaa ... you're sticking a pan in an oven thats turned on? Because if you do that to a cheap stamped steel and plastic pan, the plastic handle will melt off. There's a reason CI pans have expensively attached solid cast iron handles and not bolted on plastic handles... You seasoned the pan by heating it to 400F in an oven till it s…
Earlier quoted context omitted.
I tried cast-iron (mostly for pancakes) but found that it heated very unevenly (to the point of burning food in the center and not cooking food at the edge). I've found success with a multi-clad stainless steel skillet. Heating it to the Leidenfrost point [1] ensures that nothing sticks. [1] https://en.wikipedia.org/wiki/Leidenfrost_effect#Leidenfrost...
Disclaimer: I am an avid cast iron user. It seems like cast iron fails on electric cooktops, or in the case of much of the thin modern cast iron cookware. In an effort to keep weight down to compete, they ruined the product. Gas flame mostly solves this, but is increasingly uncommon.
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Avid cast iron user here as well... I've been using heavy cast iron skillets and pots on an electric stove for over a decade and enjoying it with no issues. Could it be an issue with an induction-type electric cooktop? I never tried cast iron on one of those.
An induction stove would work several times better than a standard electric stove with cast iron, as well as heating the whole pan more evenly.