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Cooking with black plastic is particularly crucial to avoid

theatlantic.com

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Re: Cooking with black plastic is particularly crucial to avoid

#791

Post by RandomThoughts3 »

NoMoreNicksLeft wrote: post #629
RandomThoughts3 wrote: post #498

Earlier quoted context omitted.

Don't turn the argument into a parody of itself because you don't like what it implies. No one is asking you about buying using refilable containers you bring to the store. That's not what's talked about when people talk about single use items. I am 100% in favour of putting in place a container-deposit scheme however because these glass containers are actually reusable most of the time and should be collected back.…

> because these glass containers are actually reusable most of the time As far as I am aware, those are mostly obsolete/moot/whatever. Still used for pickles, to the best of my understanding. Tomato sauces (spaghetti, etc) have started to switch over already several years ago. Glass is mostly for premium products, the $12/qt organic-grass-fed-shoulder-massaged milk. Even if I'm generous and assume you're not talking…

> As far as I am aware, those are mostly obsolete/moot/whatever.

They won’t be if you start pricing plastic packaging generated externalities in the products prices.

> it's practically impossible to have a fast food industry without single-use packaging

It’s so impossible it’s actually done in France if you eat it and they are mandated by law to use your reusable containers if you bring them.

Re: Cooking with black plastic is particularly crucial to avoid

#792

Post by chefandy »

ndsipa_pomu wrote: post #783
chefandy wrote: post #746

Earlier quoted context omitted.

The danger in the US involves general poor tea handling with iced tea. Sun Tea involves leaving water and tea bags in the sun for a long while to do kind of a cold brew. Many places (shitty donut shops, greasy spoon diners, etc) make iced tea by stuffing the filter basket on their coffee pots with tea bags, often not getting the tea up to a safe temperature to kill pathogens. It's often then let at room temperature u…

I recall reading many years ago when I was making some kombucha that one of the problems was using a ceramic container that could leach lead into the brew - presumably related to the acidity of it. Nowadays, I like to make kefir as that seems like the easiest fermentation - milk and kefir grains in a covered glass jar (not airtight) and leave for a day. Temperature isn't critical and there's no sterilisation needed.

Yeah I avoid porous things in general for that sort of work, but I remember hearing that the lower-end of Mexican ceramic crocks are particularly bad. I see a lot of lead recalls for Chinese products but it could just be because there are so many products coming out of China. When I'm doing any yoghurt type thing, I use my instant pot. Works like a charm.

Re: Cooking with black plastic is particularly crucial to avoid

#793

Post by molave »

kristjansson wrote: post #709
dyauspitr wrote: post #665

Earlier quoted context omitted.

I minimize my use of nonstick pans to as little as possible but some things are pretty much impossible to cook in stainless steel pans. Like how would you go about making over easy eggs? That’s something I have a lot of.

I do fried and over-easy in my stainless all the time. My procedure: 1. heat empty stainless over med-high flame until a drop of water scatters and glides over the whole surface (leidenfrost). It should look like beads of mercury. 2. drop to a med flame, add a bit of oil (avacodo, ghee, ....). If you're going to a lower temp oil (butter, olive, ...) drop the flame even lower and let the pan cool for a minute before a…

Seconding steps 1-2. I don't do step 3 because I want to whisk the eggs. It takes some practice, but the end result is worth it. The eggs taste better when cooked on a stainless pan.

Re: Cooking with black plastic is particularly crucial to avoid

#794

Post by timr »

kelipso wrote: post #784
timr wrote: post #717

Earlier quoted context omitted.

> The numerous successful academics at reputable universities that I know (including me) are uniformly mortified when our names are associated with mistaken interpretations in the press. Some of us (including me) simply stop doing press interviews because it happens so often. Absolutely! You're one of the good ones! I just wish you were in the majority. :-( Edit: that's unfair. I don't know if you're in the majority…

The hucksters would be over represented in the media for obvious reasons, and if you are not an academic, then you would primarily be exposed to academics via the media. Hundreds of thousands of academics doing great work, you only hear from a few dozen of them.

I was an academic in a past life. I left before I made it a profession, but I spent long enough there to see what I'm talking about. The people with the most successful careers get there by getting press, which doesn't usually correlate with academic rigor.

That said, I grant your broader point about selection bias.

Re: Cooking with black plastic is particularly crucial to avoid

#795

Post by whoitwas »

nextlevelwizard wrote: post #741
whoitwas wrote: post #385

Earlier quoted context omitted.

There are many things to consider and it's up to each individual. It can become exhausting if you choose to continue to learn and grow, but if you don't ... what are you doing?

Just living my life. If I live a year less because of my cookware then so be it.

I don't think it's like that. These substances cause nasty forms of cancer and are easily avoidable. I don't understand the purpose of Teflon other than to poison people. It's really odd how people follow even when they admit they're killing themselves for no benefit. Other than to fit in.

Re: Cooking with black plastic is particularly crucial to avoid

#796

Post by fooblaster »

dotancohen wrote: post #724
fooblaster wrote: post #412

Earlier quoted context omitted.

The fear of using soap was real back 100 years ago when soap contained lye, which would destroy the seasoning on your pan. Today is this no longer true, so clean away!

I suppose that depends on the type of soap. Do you have a source that I could read? Thank you!

soap does lot contain lye anymore. This is where I learned this: https://youtu.be/zGR-pyLHz1s?si=En2OM2GxfNxhfZKY

Re: Cooking with black plastic is particularly crucial to avoid

#797

Post by potato3732842 »

6510 wrote: post #744
wnevets wrote: post #543

Earlier quoted context omitted.

> 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!

That is not how it works. You should ask if being for or against is more socially accepted. If everyone cooks in teflon it must be double plus good for your health.

Surely by "everyone" you mean "demographics I identify with".

Re: Cooking with black plastic is particularly crucial to avoid

#798

Post by shiroiushi »

astura wrote: post #246
shiroiushi wrote: post #128

Earlier quoted context omitted.

I don't think I've ever even seen a wooden spatula, and I don't see how you could make one thin enough to flip pancakes (or worse eggs) and it stay durable.

Excuse me? I find it hard to believe you've never seen a wooden spatula, it's like claiming you've never seen a wooden spoon. I use a wood spatula at home. I flip pancakes and eggs. I opened an incognito tab and googled "spatula" and this is literally the second result https://www.target.com/p/acacia-wood-solid-turner-brown-figm...

Ok, I think I've seen those before, but that looks too thick for flipping eggs or pancakes effectively.

Re: Cooking with black plastic is particularly crucial to avoid

#799

Post by lazylizard »

lazylizard wrote: post #339

im lost. whats a plastic? silicone is not plastic? why specifically black plastic? which black pigment? all black plastics use the same pigment?which plastic? is black silicone ok? how about rubber? other colors with same flame retardant is ok? or somehow only black (all plastics?) use 1 particular flame retardant? its strangely specific yet strangely vague?

ok this is far more informative n coherent

https://www.sciencedirect.com/science/article/pii/S004565352...

"This study sought to determine whether black plastic household products sold on the U.S. market contained emerging and phased-out FRs and whether polymer type was predictive of contamination."

and they do say its mostly abs, followed by hips , then pp; and do not say anything about other colors and other materials, plastic or not.

Re: Cooking with black plastic is particularly crucial to avoid

#800

Post by lazylizard »

lazylizard wrote: post #799
lazylizard wrote: post #339

im lost. whats a plastic? silicone is not plastic? why specifically black plastic? which black pigment? all black plastics use the same pigment?which plastic? is black silicone ok? how about rubber? other colors with same flame retardant is ok? or somehow only black (all plastics?) use 1 particular flame retardant? its strangely specific yet strangely vague?

ok this is far more informative n coherent https://www.sciencedirect.com/science/article/pii/S004565352... "This study sought to determine whether black plastic household products sold on the U.S. market contained emerging and phased-out FRs and whether polymer type was predictive of contamination." and they do say its mostly abs, followed by hips , then pp; and do not say anything about other colors and other materi…

abs is really a quite weird choice as a cooking spatula material?

Its glass transition temperature is approximately 105 °C (221 °F).[4] ABS is amorphous and therefore has no true melting point.

https://en.m.wikipedia.org/wiki/Acrylonitrile_butadiene_styr...

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