831–840 of 886 posts
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It's just black enamel. There is cast iron in the middle.
huh, TIL. There's a Le Creuset outlet store near me and when I bought 2 more it never really clicked how different they were from my Lodge pans (outside of the enamel bottom).
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It's completely unnecessary to heat as cautiously as you describe. Even the worst performing induction burner is not going to heat the pan hot enough unless you do it deliberately, or just completely forget it. Also, maybe you do it differently, but I put the oil in before heating - so if I had stainless, with oil, heated in your "unsafe" manner I would have toxic smoke in the air long before I would have fumes from…
I think you vastly underestimate the power of induction burners. They quickly concentrate a lot of energy in a small space. Mine came with a warning to always start at 60% power at most, so that's why I am so adamant about it. I fully understand that this may just be the manufacturer covering his, um, behind. But I am not going to risk it.
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soap does lot contain lye anymore. This is where I learned this: https://youtu.be/zGR-pyLHz1s?si=En2OM2GxfNxhfZKY
Thank you
Soap artist and still do that process though. Handmade soap will probably have some sodium hydroxide in it.
(Does anyone use that for dishes?)
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That's not true at all. Go to any professional kitchen. You'll only see metal on metal.
maybe they have higher quality pans that are less easy to scratch, or they are learning how to use those tools without causing scratches, or they simply replace them more often. in every pot or pan i have ever used, scratches were a problem. and only metal tools could have caused them.
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But wasn’t that only used in production? Some bouillon is also made by using hydrochloric acid, but it is neutralized and only NaCl remains. Isn’t it the same here? The PFOA is basically used as a precursor for PTFE and doesn’t remain in the product?
I'm also not a chemist, but the coatings used to contain significant quantities of PFOAs that get released into food etc. from scratches. There's also doubts about how PFOA-free the newer "non-toxic" pans actually are. Also, there's the issue of over-heating (more than 260°C) pans as that will release toxic gases that can be lethal to birds and cause "teflon flu" in humans. https://www.consumerreports.org/toxic-chemi…
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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.
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> 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.
You only have to huff it for a few seconds, and then turn off the heat. The symptoms are what shows up hours later.
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next level is cast iron, good luck
cast iron is so slow and its seasoning is so tedious to build and maintain. I can only really see good reason to use if you cook a LOT of steak or similar. I exclusively use SS, but am I wrong? What am I missing from CI?
> Needless to say it's a bit more involved, but I felt more accomplished when I figured out how to cook with it.
The rituals and sense of accomplishment. Teflon is very convenient, when it fails you buy a new one, RVS takes a bit more expertise and cast iron is even more of an adventure, it gets better over time, last many generations. It is different in that it heats very slowly but also stays hot when you put it on the table. Nice for slow dining and/or foods that don't stay warm for long. If the handle is also iron you can put it in the oven. You get to cook different dishes that go from the stove in the oven.
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Just don't use plastic for cooking.
How do you find a non-Teflon waffle iron?
Or if you're lazy, copy me and get Åviken Elegance.
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Those are either going to (metal) scratch my non-stick pans, which I’m also told (on scant evidence I believe) causes cancer, or they’re (wood) going to be inflexible and hard to wash (can’t dishwasher them), which is inconvenient.
Well, I stopped using non-stick years ago (though I have a waffle iron which I suppose has a non stick coating) and haven't missed it.