541–550 of 886 posts
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...
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How do you find a non-Teflon waffle iron?
If you're really and truly concerned about this, you have to take a long, hard look in the mirror and ask yourself, "what's more important to me, my health or waffles?" It might be time to look for a johnnycake recipe, and that's OK.
Has nothing to do with toxins. My old belly just can't handle waffle/pancake batter stuff.
I miss waffles...
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...
It’s kind of funny to watch the following conversations both recur regularly here on HN: - The replication crisis means most science is bad and we should be extremely skeptical of scientific consensus. - This one single scientific paper changes everything and you are negligent if you don’t immediately change your life based on it.
but it confirms my current bias so it must be true!
Earlier quoted context omitted.
I've been a fan of using stainless steel spatulas on cast iron for years now and it doesn't seem to scratch or degrade the "seasoning" on the cast iron in any apparently meaningful way.
it's all about the angle, wood utensils are usually softer and rounder so they are safer. I accidentally removed a little of the "seasoning" of a cast iron and in the following uses it started to come out around the scratch. Where I live there's another plus to wood utensils, I can help the people that make them locally
At least once a week I give my vintage cast iron a good scrub with Dawn powerwash and chainmail, dry on the stovetop, apply a layer of Crisco, and then wipe it all off as if I put it on by mistake.
Now I know that yet I drink water exclusively from plastic bottle, because ground water is contaminated with pesticides here. So it's either micro plastic in the water or pesticide, choose your poison.
Because I don't use Teflon (plastic) covered pan, I need more oil to avoid food to stick to the pan. The oil comes in plastic bottle, category 1, that are known to transmit pollutants to liquids and especially oils because they're fat.
I choose to go with butter then, so I can avoid the plastic bottle. Every butter comes in a soft plastic coating that definitely doesn't look natural. Didn't search internet for it but pretty sure it is also plastic and it exchange pollutants with the butter.
Not even speaking about the cow milk used to make butter and it's different contaminants, mainly pesticide residues, metals, mycotoxins, hormones, and others reaching the cow through feeding or drug administration by producers.
My rant could go on forever, the point is that plastic and pollution is absolutely everywhere. You can at best mitigate it by being proactive and wealthy enough but it's still not enough.
Even if you buy good quality food from non pollutated area, you don't really know if it hasn't been tampered with. Findus sold beef lasagna that were made with Romanian rotten horse meat..
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Yes, wood is one. Why not wood?
Wood food working implements get stained, develop cracks and chips that may retain bacteria, can't go through the dishwasher, may have finishes we'll all be concerned about later, etc. They're my least favorite to clean and most likely to throw away because I can't get them cleaned.
Earlier quoted context omitted.
I've been a fan of using stainless steel spatulas on cast iron for years now and it doesn't seem to scratch or degrade the "seasoning" on the cast iron in any apparently meaningful way.
Seasoning isn't that precious either. I accidentally left my cast iron on the stove and burned off most of the seasoning, took it as an opportunity to smooth out the surface with sandpaper, gave it a couple of coats of canola and put it back into service. Within a couple of days it was basically where it was before. I also do 70% of my cooking in that pan!
I make up for the lack of seasoning by using more butter or oil.
The true reason why I use these cast iron pans is that they have a very long lifecycle (going 12 years now for some of my pans) and they sear way better than other cookware.
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They only scratch nonstick pans. Just use stainless steel, it's not that hard to clean.
It's not about cleaning. It's about the increased amount of oil needed to prevent delicate foods like eggs and fish from sticking. That adds cost and calories.
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...
It’s kind of funny to watch the following conversations both recur regularly here on HN: - The replication crisis means most science is bad and we should be extremely skeptical of scientific consensus. - This one single scientific paper changes everything and you are negligent if you don’t immediately change your life based on it.