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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

#851

Post by tourmalinetaco »

steelbrain wrote: post #584
teractiveodular wrote: post #577

Earlier quoted context omitted.

Metal spatulas cause damage to frying pans. How do I know which is worse, the plastic melting off my black spatula or the non-stick coating scraping off my frying pan? I suppose I could go cast iron, but I'm sure I can find a study saying those are terrible too.

You don't have to get cast-iron necessarily. Try carbon-steel. My mother doesn't like cast iron because of the maintenance required, and we don't use non-stick for the alleged health issues. Got a bunch of carbon-steel cookware and she loves it.

Isn’t carbon steel more maintenance heavy than cast iron? I was always told that you always need to coat carbon steel after use otherwise it will oxidize, while cast iron has a protective polymerized coating that helps it to resist that naturally, and in my experience this has held true where CS equipment oxidizes readily (and stains from acids) while cast iron has more leeway due to the initial coating.

Re: Cooking with black plastic is particularly crucial to avoid

#852

Post by positr0n »

cies wrote: post #225
positr0n wrote: post #53

Earlier quoted context omitted.

> They're toxic * When heated to high temperatures Below 450F or so they don't react with anything. PTFE won't react with your egg you're frying, or the inside of your knee. (PTFE is used in surgical implants, among other things that can safely go inside your body)

When you scratch them, and bits PTFE come loose, and you eat those bits, will they simply bee excreted, or will your body absorb (some of) it and never excrete it?

It'll slide through your intestines smoother than basically anything else you could possibly swallow :-)

Re: Cooking with black plastic is particularly crucial to avoid

#853

Post by [deleted] »

Etheryte wrote: post #204
hnbad wrote: post #197

Earlier quoted context omitted.

Actually wooden cutting boards are safer than plastic ones because the plastic ones not only result in lots of plastic particles being dislodged while cutting but also the cuts into the board are harder to clean and result in a higher likelihood of contamination. Wooden boards need to be maintained, however, which with frequent use means occasionally sanding them down a bit in addition to the usual cleaning and oilin…

Wood and plastic are not the only two options in your life, this is a silly framing.

[deleted]

Re: Cooking with black plastic is particularly crucial to avoid

#854

Post by kazinator »

dotancohen wrote: post #233
moe_sc wrote: post #213

Earlier quoted context omitted.

What else is? Certainly neither glass nor metal, since they dull knives way to fast.

The lignin in wood is also extremely effective at dulling knives.

The cutting bits of woodworking tools pass through more wood in a minute than a knife does over its entire lifetime.

Re: Cooking with black plastic is particularly crucial to avoid

#855

Post by NoMoreNicksLeft »

RandomThoughts3 wrote: post #818
NoMoreNicksLeft wrote: post #809

Earlier quoted context omitted.

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

> Sure. let's make food more expensive for poor people. The magic of deposit refund system is that you only pay more once. Plus really poor people can actually collect unreturned items to make some change. Have you ever considered how things worked before plastic? > I have no clue That much is pretty clear. I’m very happy to see that you are able to claw at anything so that your initial impossible as actually been ex…

> The magic of deposit refund system is that you only pay more once.

Your insight into the economics of this is shallow. If plastic is cheaper than glass, a "deposit refund scheme" doesn't fix the fact that forcing everything to glass makes it more expensive. Glass jars aren't just washed and reused, they have to be melted down to be reused at all. There's a big fuel usage penalty there (not to mention this is fossil fuel, so all the climate change connotations). In some really pathological scenarios, the single-use plastics can actually be better for the environment, since once the plastic is landfilled the carbon stays out of the air.

> That much is pretty clear.

Cheap shot. About all you have, isn't it? Just big dumb ideas that make you feel good, that you've never much contemplated to any depth, that would make things worse for everyone.

Re: Cooking with black plastic is particularly crucial to avoid

#856

Post by iamacyborg »

kazinator wrote: post #845
chithanh wrote: post #553

Earlier quoted context omitted.

Really? It's one thing to understand that whatever pathogen you were infected with is (also) foodborne. But tracking the infection to something particular which you ate is generally quite hard, and it is even harder to track accidental contamination. And many people do not understand where actual danger comes from. For example it is a really bad idea to rinse raw chicken meat. Yet this practice is still widespread. h…

That page and its video are bat shit stupid.

Spraying raw chicken juice around your kitchen in the name of hygiene.

Re: Cooking with black plastic is particularly crucial to avoid

#857

Post by FirmwareBurner »

MengerSponge wrote: post #843
FirmwareBurner wrote: post #824

Earlier quoted context omitted.

What issues does Tritan have? Tritan is used in the medical industry for passing blood and other fluids safely without contamination. HN seems to have huge unfounded FUD around anything plastic related even when there's no scientific evidence.

Tritan uses TPP, which may be as bad as BPA? Toxicological evidence takes a long time to acquire. By it's very nature it's a lagging indicator. Remember when everybody freaked out about BPAs? That's because good studies showed the accumulation of those compounds in the body, and the potential health issues it could drive. And what about now that we have all these BPA free plastics? Most of them have replaced the BPA…

>Tritan uses TPP, which may be as bad as BPA

That's not exactly relevant. Relevant is if it leaks from the plastic into liquids or not.

>what, in their long and storied history, has led you to believe that 3M, DuPont, or Eastman are acting in the best interest of your health?

I don't. That's why we have EPA and FDA.

Re: Cooking with black plastic is particularly crucial to avoid

#858

Post by TheRealPomax »

mossTechnician wrote: post #846
TheRealPomax wrote: post #841

Earlier quoted context omitted.

Tell me you haven't had a baby without telling me you haven't had a baby. You are fucking 10x more aware of bullshit you're doing just to keep baby safe. Probably more like 100x, really. Nothing focusses your mind like having CREATED A HUMAN THAT MUST BE KEPT SAFE AT ALL COST.

I'm confused by your interest in shifting the discussion away from the company that has enough money and lawyers to know better, and back towards anyone but them. Can't we discuss the company's responsibility?

Not without picking correct similes or metaphores, no.

Re: Cooking with black plastic is particularly crucial to avoid

#859

Post by kazinator »

fooblaster wrote: post #414
delta_p_delta_x wrote: post #243

Earlier quoted context omitted.

It is perfectly alright to cook tomato sauces in cast iron, especially a well-seasoned one which should defend against the acidity attacking the metal fairly well. Another way is to neutralise the acid with some sodium bicarbonate. Oh, and > You will get tremendous amount of iron oxide (rust) into the food to the point when you can taste it is generally not a problem. In fact, cereals are fortified directly by adding…

I really disagree on the tomato sauce being okay in cast iron. Cooking high acidity food will absolutely strip all the seasoning off your pan if done for long enough. It has nothing to do with rust.

You generally wouldn't fry burgers in the same cast iron container in which you make sauce, because of their different shape that determines their purpose. Only cast iron used for frying needs the varnish.

Re: Cooking with black plastic is particularly crucial to avoid

#860

Post by kazinator »

iamacyborg wrote: post #856
kazinator wrote: post #845

Earlier quoted context omitted.

That page and its video are bat shit stupid.

Spraying raw chicken juice around your kitchen in the name of hygiene.

The taxpayer-funded makers of the video couldn't pass a grade 5 science test.

Every argument there could be used to justify not washing your hands. Just lick them to keep the germs to yourself. Wouldn't wanna spray them around.

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