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I saw "Dark Waters" [1] years ago and found that whole thing really horrific but I kept cooking with a Teflon pan until this week because I figured the process

I saw "Dark Waters" [1] years ago and found that whole thing really horrific but I kept cooking with a Teflon pan until this week because I figured the process and result are distinct things (honestly how many industrial processes today don't have nightmarish byproducts...). Just this week though my pan totally died though and I happened to have this really beautiful cast iron pan with a ceramic handle of exactly the same size, so I switched. It takes a little bit of learning but so far I love it. It retains and transfers heat way better than whatever the Teflon pans I've been buying are made out of. Also I think the weight helps it make better contact with the plate (electric stove.) This YouTube playlist [2] pretty much sorted me out, combined with Adam Ragusea's video [3] I just happened to see a while ago (If you're a nerd you should watch his channel anyway.) 1. https://en.wikipedia.org/wiki/Dark_Waters_(2019_film) https://en.wikipedia.org/wiki/Dark_Waters_(2019_film) 2. https://www.youtube.com/playlist?list=PL-Q53k5K1cN5HKCwhCsUVEZOQ6g07HxMx https://www.youtube.com/playlist?list=PL-Q53k5K1cN5HKCwhCsUV... 3. https://www.youtube.com/watch?v=zGR-pyLHz1s https://www.youtube.com/watch?v=zGR-pyLHz1s

Ancalagon 4y ago
I read about PFAS years ago (didn't have teflon cookware then). Eventually a friend of mine gave me their old non-stick pan set. I had forgotten about PFAS, then re-learned about them and heard about their effects and pretty much instantly threw all the pans away. I bought three ceramic/cast-iron pans and haven't looked back.
- DoingIsLearning 4y ago
  Not to create further panic but you should know that the bright coloured paints in the enamel of those ceramic/cast iron pans will often contain lead and/or cadmium, which are both carginogenics. The whole thing is obviously sealed but who knows what happens when they chip. As far as I see it with my paranoia hat on, there are only three safe options: 1. Cast iron unseasoned (and you do the seasoning) 2. Stainless steel (w/ no coatings) 3. Borosilicate glass (with no painting or markings)
  - guerrilla 4y ago
    If you google cast iron you will see no colors. > 1. Cast iron unseasoned (and you do the seasoning) It's usually just grapeseed oil and you have to season further anyway...
    - DoingIsLearning 4y ago
      Grandparent's comment mentions enameled cast iron ("ceramic/cast iron pans") which are nothing but colourful. If I have to season it anyway I might as well not have an unknown oil that might 'usually' be grapeseed.
      - deleted 4y ago
        [deleted]

Ancalagon 4y ago

I read about PFAS years ago (didn't have teflon cookware then). Eventually a friend of mine gave me their old non-stick pan set. I had forgotten about PFAS, then re-learned about them and heard about their effects and pretty much instantly threw all the pans away. I bought three ceramic/cast-iron pans and haven't looked back.

DoingIsLearning 4y ago
Not to create further panic but you should know that the bright coloured paints in the enamel of those ceramic/cast iron pans will often contain lead and/or cadmium, which are both carginogenics. The whole thing is obviously sealed but who knows what happens when they chip. As far as I see it with my paranoia hat on, there are only three safe options: 1. Cast iron unseasoned (and you do the seasoning) 2. Stainless steel (w/ no coatings) 3. Borosilicate glass (with no painting or markings)
- guerrilla 4y ago
  If you google cast iron you will see no colors. > 1. Cast iron unseasoned (and you do the seasoning) It's usually just grapeseed oil and you have to season further anyway...
  - DoingIsLearning 4y ago
    Grandparent's comment mentions enameled cast iron ("ceramic/cast iron pans") which are nothing but colourful. If I have to season it anyway I might as well not have an unknown oil that might 'usually' be grapeseed.
    - deleted 4y ago
      [deleted]