5 ms·

Yes. The author is also from the movie Dark Waters. Yea: I have to agree. The 2016 NYT piece you linked is a better read. Thanks.

Centigonal 6y ago
Oh, I didn't know someone made a film about this story! I'll have to give it a watch sometime. Maybe I can recommend it to people to raise awareness. PFOA is very scary, but I'm also very concerned by some of the replacements[1] that DuPont is using now. What if they're just as dangerous? Heck, we've know PFOS is dangerous for over a decade now, but we're still using it in industry and to fight fires. [1] like https://en.wikipedia.org/wiki/GenX https://en.wikipedia.org/wiki/GenX
- jelliclesfarm 6y ago
  Makes you wonder about the role of E.P.A.
  - taurath 6y ago
    You mean the chemical industry lobbyists?
  - buran77 6y ago
    It's to deal with the actions that have a good cost/benefit ratio for everyone, citizens and companies. If something dramatically puts companies (the offenders) at a disadvantage they will fight against that with anything they have. Hence the EPA is more like a pebble under a steamroller fueled by billions of dollars obtained by not actually caring what the EPA or people want. It's hard to move an opponent who has more money and power (of every kind) than you.
- dharma1 6y ago
  It’s worth watching. Made me replace all our non-stick cookware with stainless steel
  - rkagerer 6y ago
    Are you happy with how it performs by comparison?
    - dmix 6y ago
      Curious if they use even more dangerous replacements to keep stuff off the pan. Possibly dangerous to the person in the long run like plenty of oil. At this sort of global scale these decisions really matter. What are the replacements?
    - violetgarden 6y ago
      Not the person you’re replying to, but I just got stainless steel cookware this year. Covid got me cooking much more, and I actually started liking it, so I thought I’d invest in some decent pans as my non stick ones were wearing down. I am not a natural in the kitchen, and the learning curve for stainless has been huge for me. The heat is different and the pans get much much hotter at a lower heat. When you throw things in the pan, it sticks for a moment. This can make things yummy but is unsettling after a life of non stick. You can season stainless like a cast iron pan to get it non stick. I was really frustrated after making the switch. Non stick pans are so forgiving. However, now that I’m over the hump, I really love these pans. They are so sturdy and will last my whole life. I’ve learned how to control heat much better, and they’re quite satisfying to cook with. There’s something so quality feeling about them.
      - nv-vn 6y ago
        After I stopped using non-stick, I realized it was kind of a cheat method for cooking. Non-stick is super forgiving because you can cook anything too hot/too cold with too much/too little oil and get approximately the same result. With stainless, cast iron, etc. it actually takes some thought to make sure you have adequate time to preheat and are actually using the right heat in the first place, but by the end of it you end up being a lot more precise in the kitchen. Once you get the hang of proper temperature control it seems like your results get way more consistent. Plus you're spot on with the satisfaction thing, it's definitely more work to cook without non-stick but it just feels better for some reason.

Centigonal 6y ago

Oh, I didn't know someone made a film about this story! I'll have to give it a watch sometime. Maybe I can recommend it to people to raise awareness. PFOA is very scary, but I'm also very concerned by some of the replacements[1] that DuPont is using now. What if they're just as dangerous? Heck, we've know PFOS is dangerous for over a decade now, but we're still using it in industry and to fight fires. [1] like https://en.wikipedia.org/wiki/GenX https://en.wikipedia.org/wiki/GenX

jelliclesfarm 6y ago
Makes you wonder about the role of E.P.A.
- taurath 6y ago
  You mean the chemical industry lobbyists?
- buran77 6y ago
  It's to deal with the actions that have a good cost/benefit ratio for everyone, citizens and companies. If something dramatically puts companies (the offenders) at a disadvantage they will fight against that with anything they have. Hence the EPA is more like a pebble under a steamroller fueled by billions of dollars obtained by not actually caring what the EPA or people want. It's hard to move an opponent who has more money and power (of every kind) than you.
dharma1 6y ago
It’s worth watching. Made me replace all our non-stick cookware with stainless steel
- rkagerer 6y ago
  Are you happy with how it performs by comparison?
  - dmix 6y ago
    Curious if they use even more dangerous replacements to keep stuff off the pan. Possibly dangerous to the person in the long run like plenty of oil. At this sort of global scale these decisions really matter. What are the replacements?
  - violetgarden 6y ago
    Not the person you’re replying to, but I just got stainless steel cookware this year. Covid got me cooking much more, and I actually started liking it, so I thought I’d invest in some decent pans as my non stick ones were wearing down. I am not a natural in the kitchen, and the learning curve for stainless has been huge for me. The heat is different and the pans get much much hotter at a lower heat. When you throw things in the pan, it sticks for a moment. This can make things yummy but is unsettling after a life of non stick. You can season stainless like a cast iron pan to get it non stick. I was really frustrated after making the switch. Non stick pans are so forgiving. However, now that I’m over the hump, I really love these pans. They are so sturdy and will last my whole life. I’ve learned how to control heat much better, and they’re quite satisfying to cook with. There’s something so quality feeling about them.
    - nv-vn 6y ago
      After I stopped using non-stick, I realized it was kind of a cheat method for cooking. Non-stick is super forgiving because you can cook anything too hot/too cold with too much/too little oil and get approximately the same result. With stainless, cast iron, etc. it actually takes some thought to make sure you have adequate time to preheat and are actually using the right heat in the first place, but by the end of it you end up being a lot more precise in the kitchen. Once you get the hang of proper temperature control it seems like your results get way more consistent. Plus you're spot on with the satisfaction thing, it's definitely more work to cook without non-stick but it just feels better for some reason.