801–810 of 886 posts
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That's not the kind of spatula they're talking about, I've rarely seen that kind be black. I'm pretty sure they mean the flat offset kind you'd use to flip eggs or pancakes.
Indeed. Look here instead, perhaps: https://www.seriouseats.com/best-nonstick-silicone-spatulas-... But if you’re cooking on a pan that tolerates stainless steel, this one and its smaller cousin are excellent: https://www.oxo.com/large-stainless-steel-flexible-turner.ht...
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You’re falling down that slippery slope pretty fast there. You can filter your tap water; there are various ways to do so. I’m sorry your water is contaminated. That’s awful. I wouldn’t always assume the worst with the cows milk and butter. There is a wide range of product and conditions out there. Certain kinds of plastics and applications are known to leach chemicals far worse than others. Frozen peas in plastic? I…
unfortunately microplastics are found in oil from both glass and plastic packaging. possibly contam from manufacture? Analysis of microplastics in commercial vegetable edible oils from Italy and Spain - 2024 https://www.sciencedirect.com/science/article/abs/pii/S03088... • MPs were detected in all samples which were stocked in both PET and glass bottles.
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Overheat your Teflon pan, take a good huff, wait a few hours and post that comment again. https://en.wikipedia.org/wiki/Polymer_fume_fever ”When PTFE is heated above 450 °C the pyrolysis products are different and inhalation may cause acute lung injury. Symptoms are flu-like (chills, headaches and fevers) with chest tightness and mild cough. Onset occurs about 4 to 8 hours after exposure to the pyrolysis products of…
> wait a few hours Indeed. When was the last time you left your nonstick pan sitting on a cooktop with nothing in it, for hours? If you're the kind of person to leave empty pans burning for that long, I'd be more worried about cognitive decline and/or the risk you'll die in a fire of your own making.
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I've been cooking exclusively with Le Creuset cast iron pans. I use to care about seasoning and never using soap to clean but I've gotten way more relaxed as of late. I still take care of the pans and "season them" when it looks pretty bare, but I haven't really noticed much of a difference between seasoned and nonseasoned as an amateur chef. I make up for the lack of seasoning by using more butter or oil. The true r…
>never using soap to clean That doesn't sound (and isn't) healthy.
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Stupidity has always bothered me. Strident pseudo-intellectual stupidity bothers me almost more than cruel ignorant stupidity. At least now I'm angry in a constructive way.
How do you know which person is the pseudo -intellectual. At least one gained professional expertise in chemistry and did an actual scientific experiment. The other posted their 'opinion' on Threads saying it is all wrong.
Happy Halloween
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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.
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Wow, had no idea. $150 / ships in February. I hate that I might grab it at that price. https://aeropress.com/products/aeropress-coffee-maker-premiu...
What's wrong with the Tritan one instead?
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Usually “nonstick” in the cooking context means “nonstick without any added fat”. So a stainless steel pan is never “nonstick”.
Fear of fat has completely killed this country's health. Fat is a necessary part of food. Fat doesn't make you fat, refined sugar does.
And replacing sugar with sweeteners is even worse.
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> 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.
Sure. let's make food more expensive for poor people. That's always grand policy. It'd be one thing if it was limiting how many Chic-Fil-A sauce packets they got in their drive-thru paper bag, but this also (believe it or not) affects those trying to eat at home with minimally processed foods. At some point the 72-serving Gigantosaurus bulk Hot Pocket box in the freezer section looks better than some of the stuff that resembles food people should eat.
> It’s so impossible it’s actually done in France if
I have no clue why people can't just magically wish themselves French and have entire centuries of French culture and habits imprinted on them just because people who played too much SimCity 2000 as a kid think that other people's lives should be micromanaged for a higher score. God save us from the technocrats.
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My read of this article is that the main problem comes from black plastic that claims to be made of recycled material being contaminated.
There is no way to tell, as stated in the article. "Of the more than 200 black plastic products Liu bought at retail stores for her study, hardly any were labeled as being made from recycled materials, she said. Consumers have no way to tell which black plastics might be recycled e-waste and which aren’t. “It’s just a minefield, really,” Turner said."