10 ms·

Why take the risk for a minor convenience? Get stainless steel cookware and you’ll quickly learn how to avoid sticking by controlling temperature.

daniel-s 4y ago
I know nothing about this, please explain.
- wahnfrieden 4y ago
  nyc restauranteur frank prisinzano explains it well on his instagram highlights (a kind of mini, continuous cooking course). start with learning his crispy egg technique
  - harrydehal 4y ago
    https://www.instagram.com/frankprisinzano/ https://www.instagram.com/frankprisinzano/ Watched his cacio pepe. He doubled down on reminding to always use dry pasta. Not bad. Subscribed.
    - wahnfrieden 4y ago
      try his limone if you liked that one. another expression of simplicity and straightforward principles. I don't know what he currently has up though because he deletes his videos routinely
- Panino 4y ago
  I cook with stainless steel, including eggs (probably the most challenging food here, IMO). For an over-easy egg, it's sufficient to simply pre-heat the skillet until butter will sizzle and quickly melt (but not brown) when added. For scrambled eggs I do the same, but also continuously rotate the eggs off/on heat. This not only cooks the eggs to a beautiful custard type texture, but also mostly if not entirely prevents sticking. Almost everything else doesn't require particular consideration on stainless steel IMO. Potatoes can be more difficult than others though. Hash browns are easy, but little stir-fried potato cubes tend to stick. With meat, generally, the food will unstick when it's sufficiently cooked, which is a handy coincidence if you ask me. I'd love to get any pointers, too.
  - avisser 4y ago
    Give carbon steel a try. It's cheap. Once seasoned, they are wonderful. Being a little lighter and a little quicker to heat, compared to cast iron, makes a real difference.
    - Lio 4y ago
      This is great advice. Carbon steel is a really good deal. In Europe it’s pretty much the professional standard for all the reasons you mentioned. When we switched to an induction hob we replaced all our frying pans with Samuel Groves carbon steel. It was just a much better vault all round compared to the alternatives. We still have tri-ply stainless steel sauce pans (things like tomato based sauces are too acidic for carbon steel or cast iron).
      - nerdawson 4y ago
        Interesting, I'll have to look into that.
      - Lio 4y ago
        Doh! Sorry typo above: s/vault/value/
- trebbble 4y ago
  Pans that aren't non-stick can be made far less sticky by not adding anything (except maybe some fat—oil, grease, lard, butter [ghee especially], et c.) until after they're hot. I think it causes phase-changing water in whatever you added to kind of push the food off the pan. You can see this in action by dripping water onto the pan—when it's hot enough, the water will ball up and kinda dance on the pan, while lightly sizzling (that's the lowest point at which it's OK to add food and it probably won't stick much—hotter and the water will sizzle aggressively and may evaporate too fast to really evaluate its behavior, of course, and for most purposes this is too hot to add food anyway, as it'll instantly burn the parts that touch first) This makes very low-temp or delicate cooking in non-teflon pans a lot tougher, of course. Or anything for which starting from a low temp and slowly increasing is a nice thing to be able to do (tempering chocolate, for example) [EDIT] Basically the value prop of teflon pans is that they can do just about everything at least well-enough (if not always being the best possible option) with just one type of pan, and that they are much more forgiving of lazy/untrained use or mistakes than stainless or cast iron. They can't do much that's impossible elsewhere, but it may require better technique and closer attention, and maybe having multiple types of pan, if you don't have a teflon option available. The above is one of the ways in which you have to apply some extra care and technique to avoid bad results, which can be all but totally ignored if you're using (undamaged) teflon. Their main down-side (any health concerns aside) is that they are easily damaged by hard tools. With stainless and cast iron you can scramble your eggs with a metal fork, in a pinch, and it'll probably be entirely fine. Do that in teflon and you'll ruin the finish before long.
  - harrydehal 4y ago
    This is called the "Leidenfrost effect." The other possible health downside to doing this in a stainless steel pan, as referenced elsewhere in these comments, is the overheating of certain cooking oils beyond their smokepoint and into temperatures that turn them potentially bad for your health. See also: https://en.wikipedia.org/wiki/Leidenfrost_effect https://en.wikipedia.org/wiki/Leidenfrost_effect https://youtu.be/CB-SCA1reqE?list=FL4AL7iVYshdIk6899Kgomug&t=6s https://youtu.be/CB-SCA1reqE?list=FL4AL7iVYshdIk6899Kgomug&t...
arcticbull 4y ago
Or a cast iron skillet. Once you develop a good seasoning on it, it's just as nonstick as any pan I've owned.
- wahnfrieden 4y ago
  unhygienic cast iron isn't necessary, stainless steel and heat control and steel wool are enough
  - thfuran 4y ago
    Cast iron pans are no less hygienic than other pans.
    - arcticbull 4y ago
      Indeed this is a persistent myth. [1] [1] https://campfiresandcastiron.com/are-cast-iron-pans-sanitary-the-science-behind-the-answer/ https://campfiresandcastiron.com/are-cast-iron-pans-sanitary...
    - stjohnswarts 4y ago
      lol i'd like to see these germs that can survive at 400F pan temperatures lol
  - jobs_throwaway 4y ago
    Cast iron is perfectly hygienic
- koolba 4y ago
  Cast iron pans are great but no matter the level of seasoning it will it never be as good as a new nonstick.
- trebbble 4y ago
  I've seen well-seasoned cast iron that was nonstick if you treat it the same way as stainless: get it hot before adding anything, and put quite a bit of fat (oil, butter, grease, whatever) in first. I've not seen any that were nonstick at low temp and with no fat in it, as teflon pans are. I can cold-start eggs in a bare teflon pan with no butter or bacon fat whatsoever, and make totally fine scrambled eggs while keeping the temp very low the entire time. I've seen some extremely well-seasoned cast iron pans (and they are damn nice, and quite nonstick, compared to steel or new cast iron) but they couldn't do that. Not without leaving a mess to clean up after and losing half your eggs to sticking. You could cook eggs in them and nothing would stick, but you had to start fairly hot and add a layer of fat first. They also leach flavors into everything, which really comes through if you cook anything delicately-flavored in them, and even well-seasoned ones are vulnerable to anything acidic and will leach a ton of unwanted flavors if you cook with e.g. tomato sauce. I still like them for lots of things, but they're not magic. Teflon... kinda is magic.
derekp7 4y ago
One thing I've noticed with stainless steel is that if you have hard water, you get some calcium buildup and things stick like crazy. Anytime my stainless steel pans start having problems I soak a bit of vinegar on them for a bit, scrub them, then they are good again. However my preference is typically cast iron. A good seasoned coating (and a couple decades of use that results in a polished surface) is typically much better than any non-stick I've ever used, but again depending on temperature (get it hot enough but not too hot), and having a lightly wiped on fresh oil coating too.
- smiley1437 4y ago
  > if you have hard water, you get some calcium buildup and things stick like crazy. Anyone using stainless cookware should be using Bar Keepers Friend, it's like magic on stainless steel. The oxalic acid in it removes calcium buildup and helps passivate the stainless steel, the surfactant in it somehow dissolves browned oil stains (even the nasty burned in ones on the bottom of the pot) and the feldspar dust in it provides a bit of abrasive action. Smells funny though. And wear gloves. The only extra work is it really needs to thoroughly rinsed off or the feldspar dust leaves white residue when it dries. But seriously it makes stainless look like new.
  - Arrath 4y ago
    +1 for Bar Keeper's Friend. It really is the best.
  - convolvatron 4y ago
    I use 600 wet/dry sandpaper with canola oil when things start to get nasty. sometimes I have to use 2 or 3 pieces if there is enough gunk. comes out pretty damn polished.
Grazester 4y ago
I can't do the temperature control thing so I use ceramic cookware for things like eggs mostly.
- koksik202 4y ago
  Can you recommend a brand?
  - jamroom 4y ago
    They're not cheap but I can recommend: https://www.amazon.com/dp/B09SS34H3K?psc=1&ref=ppx_yo2ov_dt_b_product_details https://www.amazon.com/dp/B09SS34H3K?psc=1&ref=ppx_yo2ov_dt_...
    - o_____________o 4y ago
      https://www.fakespot.com/product/caraway-nonstick-ceramic-frying-pan-2-7-qt-10-5-non-toxic-ptfe-pfoa-free-oven-safe-compatible-with-all-stovetops-gas-electric-induction-navy https://www.fakespot.com/product/caraway-nonstick-ceramic-fr...
      - WithinReason 4y ago
        https://reviewmeta.com/amazon/B09SS34H3K https://reviewmeta.com/amazon/B09SS34H3K
  - Cerpicio 4y ago
    Red Copper Cookware. I got one recently to make omelets and I think it is awesome.
  - doctorhandshake 4y ago
    Scanpan
- rendang 4y ago
  I bought some of those too, but I can't help but wonder if they have their own untested harmful chemicals
crazygringo 4y ago
Not really. And I say this as someone who owns and frequently cooks with stainless steel, cast iron, and non-stick, I have for decades and also worked in a professional kitchen at one point. Some things are always better in stainless or cast iron... I tend towards meats in cast iron and veggies in stainless, though it really depends. Other things are easiest in nonstick, but can be learned in stainless, like eggs sunny-side up. Eggs overeasy without breaking the yolk is really hard though. You can do it, but it's not something you're gonna learn quick. But there are still other things that you're basically insane to try in anything but nonstick, like thin light fish for example. Hence why professional kitchens still use lots of nonstick, even cooks who have all the technique you can have. (And as wonderful as your cast iron patina may be, the idea that it's somehow equivalent to "nonstick" is utter nonsense. Obviously a patina is necessary, but it's not like frying eggs is ever any easier in cast iron than it is in stainless. As with stainless, any and all non-sticking is due to using lots of oil on top of a flat surface.)
- captainredbeard 4y ago
  > it's not like frying eggs is ever any easier in cast iron than it is in stainles It’s significantly easier to fry eggs on seasoned cast iron vs stainless. I routinely use both.
- chefandy 4y ago
  You can get a nice carbon steel or cast iron pan nonstick enough to do things like classical omelets through seasoning alone. (Though the shape of cast iron generally makes it impractical in that particular example.) All the French old timers did. But they need to only be used for that and most home cooks aren't willing to have a pan they only use for one thing. Also, most home cooks-- even the ones that really think they do-- just don't have the kind of pan/utensil handling and heat management experience to make that happen because it's super fussy. Even thin light fishes can be totally fine with enough fat. I wouldn't consider making a sole meuniere in a nonstick pan because you can't build a fond... but most home cooks won't use that much fat either. I never worked in a professional kitchen that used nonstick for anything other than eggs, and they were ONLY used for eggs, and most of the cooks brought their own egg pans when they needed them. All the fish went into regular aluminum skillets or carbon steel pans. At the temperatures required to cook eggs, there's like zero danger using a modern teflon coated pan. It's the people cranking those pans up to smoking temperatures that you have to worry about. That shit is nasty.
craftkiller 4y ago
Don't forget that with stainless steel you can also put it in the dishwasher (unlike teflon and aluminum), use sharp utensils on it (unlike teflon), and use it on induction cooktops (unlike aluminum and some teflon depending on their base material). Its such a wonderful "takes abuse and keeps working without giving you cancer" material. Cleanup is easy too because if my stainless steel pots/pans accumulate a layer of baked-on grease or really any sort of dirtiness, I just quickly clean it with barkeeper's friend and then it looks like the day I got it.
TaylorAlexander 4y ago
I wonder how behavior changes when someone sticks to stainless. Because if they use more oil, they introduce other risks. Cooking oil is bad for you.
- smiley1437 4y ago
  I agree - I wonder what the relative risk is between getting liver cancer from PFAS exposure in teflon vs carcinogenic risk in the seasoning layers on cast iron pans or smoking oil in stainless pans? Any time there is incomplete combustion of carbon compounds like cooking oil, carcinogenic molecules like benzo-a-pyrene are formed, which appears to cause or contribute to skin, lung, and bladder cancer.
  - deleted 4y ago
    [deleted]
- walleeee 4y ago
  Is this true of all oils? I thought some (e.g. olive) are much better than others (cheap seed oils). I also thought risk increases with temperature, so unless you're smoking it on medium-high heat and consuming large amounts regularly it's probably not worth worrying about given that alternatives to cooking for yourself are mostly much worse. Could be wrong.
  - kipchak 4y ago
    My understanding of the "seed oils are bad" angle is that Olive oil is high in Monounsaturated fat which breaks down/oxidizes under heat but is low in polyunsaturated fat/linoleic acid unlike vegetable oils, which oxidizes more easily during digestion, while heated and resting. Coconut oil/ghee/lard are high in saturated fat which don't oxidize under heat as easily as their chemical bonds are stronger which was previously considered to raise cholesterol and be unhealthy. So Olive oil would be alright as long as it wasn't being exposed to high heat like frying, but would be fine on a salad.
  - stjohnswarts 4y ago
hypersoar 4y ago
I treasure my stainless-clad aluminum (stainless by itself has very poor thermal performance) pans above almost all my other possessions, but I wouldn't call them nonstick. Sometimes it's a feature. You can use the fond (the browned bits stuck to the pan) to make a pan sauce. If you want a plastic-free nonstick pan, better options are cast iron, carbon steel, and ceramic. All have their own downsides, but well-seasoned cast iron and carbon steel are incredibly nonstick with just a little bit of fat when hot.
- deleted 4y ago
  [deleted]
IshKebab 4y ago
Because it's a really minor risk.

daniel-s 4y ago

I know nothing about this, please explain.

wahnfrieden 4y ago
nyc restauranteur frank prisinzano explains it well on his instagram highlights (a kind of mini, continuous cooking course). start with learning his crispy egg technique
- harrydehal 4y ago
  https://www.instagram.com/frankprisinzano/ https://www.instagram.com/frankprisinzano/ Watched his cacio pepe. He doubled down on reminding to always use dry pasta. Not bad. Subscribed.
  - wahnfrieden 4y ago
    try his limone if you liked that one. another expression of simplicity and straightforward principles. I don't know what he currently has up though because he deletes his videos routinely
Panino 4y ago
I cook with stainless steel, including eggs (probably the most challenging food here, IMO). For an over-easy egg, it's sufficient to simply pre-heat the skillet until butter will sizzle and quickly melt (but not brown) when added. For scrambled eggs I do the same, but also continuously rotate the eggs off/on heat. This not only cooks the eggs to a beautiful custard type texture, but also mostly if not entirely prevents sticking. Almost everything else doesn't require particular consideration on stainless steel IMO. Potatoes can be more difficult than others though. Hash browns are easy, but little stir-fried potato cubes tend to stick. With meat, generally, the food will unstick when it's sufficiently cooked, which is a handy coincidence if you ask me. I'd love to get any pointers, too.
- avisser 4y ago
  Give carbon steel a try. It's cheap. Once seasoned, they are wonderful. Being a little lighter and a little quicker to heat, compared to cast iron, makes a real difference.
  - Lio 4y ago
    This is great advice. Carbon steel is a really good deal. In Europe it’s pretty much the professional standard for all the reasons you mentioned. When we switched to an induction hob we replaced all our frying pans with Samuel Groves carbon steel. It was just a much better vault all round compared to the alternatives. We still have tri-ply stainless steel sauce pans (things like tomato based sauces are too acidic for carbon steel or cast iron).
    - nerdawson 4y ago
      Interesting, I'll have to look into that.
    - Lio 4y ago
      Doh! Sorry typo above: s/vault/value/
trebbble 4y ago
Pans that aren't non-stick can be made far less sticky by not adding anything (except maybe some fat—oil, grease, lard, butter [ghee especially], et c.) until after they're hot. I think it causes phase-changing water in whatever you added to kind of push the food off the pan. You can see this in action by dripping water onto the pan—when it's hot enough, the water will ball up and kinda dance on the pan, while lightly sizzling (that's the lowest point at which it's OK to add food and it probably won't stick much—hotter and the water will sizzle aggressively and may evaporate too fast to really evaluate its behavior, of course, and for most purposes this is too hot to add food anyway, as it'll instantly burn the parts that touch first) This makes very low-temp or delicate cooking in non-teflon pans a lot tougher, of course. Or anything for which starting from a low temp and slowly increasing is a nice thing to be able to do (tempering chocolate, for example) [EDIT] Basically the value prop of teflon pans is that they can do just about everything at least well-enough (if not always being the best possible option) with just one type of pan, and that they are much more forgiving of lazy/untrained use or mistakes than stainless or cast iron. They can't do much that's impossible elsewhere, but it may require better technique and closer attention, and maybe having multiple types of pan, if you don't have a teflon option available. The above is one of the ways in which you have to apply some extra care and technique to avoid bad results, which can be all but totally ignored if you're using (undamaged) teflon. Their main down-side (any health concerns aside) is that they are easily damaged by hard tools. With stainless and cast iron you can scramble your eggs with a metal fork, in a pinch, and it'll probably be entirely fine. Do that in teflon and you'll ruin the finish before long.
- harrydehal 4y ago
  This is called the "Leidenfrost effect." The other possible health downside to doing this in a stainless steel pan, as referenced elsewhere in these comments, is the overheating of certain cooking oils beyond their smokepoint and into temperatures that turn them potentially bad for your health. See also: https://en.wikipedia.org/wiki/Leidenfrost_effect https://en.wikipedia.org/wiki/Leidenfrost_effect https://youtu.be/CB-SCA1reqE?list=FL4AL7iVYshdIk6899Kgomug&t=6s https://youtu.be/CB-SCA1reqE?list=FL4AL7iVYshdIk6899Kgomug&t...

arcticbull 4y ago

Or a cast iron skillet. Once you develop a good seasoning on it, it's just as nonstick as any pan I've owned.

wahnfrieden 4y ago
unhygienic cast iron isn't necessary, stainless steel and heat control and steel wool are enough
- thfuran 4y ago
  Cast iron pans are no less hygienic than other pans.
  - arcticbull 4y ago
    Indeed this is a persistent myth. [1] [1] https://campfiresandcastiron.com/are-cast-iron-pans-sanitary-the-science-behind-the-answer/ https://campfiresandcastiron.com/are-cast-iron-pans-sanitary...
  - stjohnswarts 4y ago
    lol i'd like to see these germs that can survive at 400F pan temperatures lol
- jobs_throwaway 4y ago
  Cast iron is perfectly hygienic
koolba 4y ago
Cast iron pans are great but no matter the level of seasoning it will it never be as good as a new nonstick.
trebbble 4y ago
I've seen well-seasoned cast iron that was nonstick if you treat it the same way as stainless: get it hot before adding anything, and put quite a bit of fat (oil, butter, grease, whatever) in first. I've not seen any that were nonstick at low temp and with no fat in it, as teflon pans are. I can cold-start eggs in a bare teflon pan with no butter or bacon fat whatsoever, and make totally fine scrambled eggs while keeping the temp very low the entire time. I've seen some extremely well-seasoned cast iron pans (and they are damn nice, and quite nonstick, compared to steel or new cast iron) but they couldn't do that. Not without leaving a mess to clean up after and losing half your eggs to sticking. You could cook eggs in them and nothing would stick, but you had to start fairly hot and add a layer of fat first. They also leach flavors into everything, which really comes through if you cook anything delicately-flavored in them, and even well-seasoned ones are vulnerable to anything acidic and will leach a ton of unwanted flavors if you cook with e.g. tomato sauce. I still like them for lots of things, but they're not magic. Teflon... kinda is magic.

derekp7 4y ago

One thing I've noticed with stainless steel is that if you have hard water, you get some calcium buildup and things stick like crazy. Anytime my stainless steel pans start having problems I soak a bit of vinegar on them for a bit, scrub them, then they are good again. However my preference is typically cast iron. A good seasoned coating (and a couple decades of use that results in a polished surface) is typically much better than any non-stick I've ever used, but again depending on temperature (get it hot enough but not too hot), and having a lightly wiped on fresh oil coating too.

smiley1437 4y ago
> if you have hard water, you get some calcium buildup and things stick like crazy. Anyone using stainless cookware should be using Bar Keepers Friend, it's like magic on stainless steel. The oxalic acid in it removes calcium buildup and helps passivate the stainless steel, the surfactant in it somehow dissolves browned oil stains (even the nasty burned in ones on the bottom of the pot) and the feldspar dust in it provides a bit of abrasive action. Smells funny though. And wear gloves. The only extra work is it really needs to thoroughly rinsed off or the feldspar dust leaves white residue when it dries. But seriously it makes stainless look like new.
- Arrath 4y ago
  +1 for Bar Keeper's Friend. It really is the best.
- convolvatron 4y ago
  I use 600 wet/dry sandpaper with canola oil when things start to get nasty. sometimes I have to use 2 or 3 pieces if there is enough gunk. comes out pretty damn polished.

Grazester 4y ago

I can't do the temperature control thing so I use ceramic cookware for things like eggs mostly.

koksik202 4y ago
Can you recommend a brand?
- jamroom 4y ago
  They're not cheap but I can recommend: https://www.amazon.com/dp/B09SS34H3K?psc=1&ref=ppx_yo2ov_dt_b_product_details https://www.amazon.com/dp/B09SS34H3K?psc=1&ref=ppx_yo2ov_dt_...
  - o_____________o 4y ago
    https://www.fakespot.com/product/caraway-nonstick-ceramic-frying-pan-2-7-qt-10-5-non-toxic-ptfe-pfoa-free-oven-safe-compatible-with-all-stovetops-gas-electric-induction-navy https://www.fakespot.com/product/caraway-nonstick-ceramic-fr...
    - WithinReason 4y ago
      https://reviewmeta.com/amazon/B09SS34H3K https://reviewmeta.com/amazon/B09SS34H3K
- Cerpicio 4y ago
  Red Copper Cookware. I got one recently to make omelets and I think it is awesome.
- doctorhandshake 4y ago
  Scanpan
rendang 4y ago
I bought some of those too, but I can't help but wonder if they have their own untested harmful chemicals

crazygringo 4y ago

Not really. And I say this as someone who owns and frequently cooks with stainless steel, cast iron, and non-stick, I have for decades and also worked in a professional kitchen at one point. Some things are always better in stainless or cast iron... I tend towards meats in cast iron and veggies in stainless, though it really depends. Other things are easiest in nonstick, but can be learned in stainless, like eggs sunny-side up. Eggs overeasy without breaking the yolk is really hard though. You can do it, but it's not something you're gonna learn quick. But there are still other things that you're basically insane to try in anything but nonstick, like thin light fish for example. Hence why professional kitchens still use lots of nonstick, even cooks who have all the technique you can have. (And as wonderful as your cast iron patina may be, the idea that it's somehow equivalent to "nonstick" is utter nonsense. Obviously a patina is necessary, but it's not like frying eggs is ever any easier in cast iron than it is in stainless. As with stainless, any and all non-sticking is due to using lots of oil on top of a flat surface.)

captainredbeard 4y ago
> it's not like frying eggs is ever any easier in cast iron than it is in stainles It’s significantly easier to fry eggs on seasoned cast iron vs stainless. I routinely use both.
chefandy 4y ago
You can get a nice carbon steel or cast iron pan nonstick enough to do things like classical omelets through seasoning alone. (Though the shape of cast iron generally makes it impractical in that particular example.) All the French old timers did. But they need to only be used for that and most home cooks aren't willing to have a pan they only use for one thing. Also, most home cooks-- even the ones that really think they do-- just don't have the kind of pan/utensil handling and heat management experience to make that happen because it's super fussy. Even thin light fishes can be totally fine with enough fat. I wouldn't consider making a sole meuniere in a nonstick pan because you can't build a fond... but most home cooks won't use that much fat either. I never worked in a professional kitchen that used nonstick for anything other than eggs, and they were ONLY used for eggs, and most of the cooks brought their own egg pans when they needed them. All the fish went into regular aluminum skillets or carbon steel pans. At the temperatures required to cook eggs, there's like zero danger using a modern teflon coated pan. It's the people cranking those pans up to smoking temperatures that you have to worry about. That shit is nasty.

craftkiller 4y ago

Don't forget that with stainless steel you can also put it in the dishwasher (unlike teflon and aluminum), use sharp utensils on it (unlike teflon), and use it on induction cooktops (unlike aluminum and some teflon depending on their base material). Its such a wonderful "takes abuse and keeps working without giving you cancer" material. Cleanup is easy too because if my stainless steel pots/pans accumulate a layer of baked-on grease or really any sort of dirtiness, I just quickly clean it with barkeeper's friend and then it looks like the day I got it.

TaylorAlexander 4y ago

I wonder how behavior changes when someone sticks to stainless. Because if they use more oil, they introduce other risks. Cooking oil is bad for you.

smiley1437 4y ago
I agree - I wonder what the relative risk is between getting liver cancer from PFAS exposure in teflon vs carcinogenic risk in the seasoning layers on cast iron pans or smoking oil in stainless pans? Any time there is incomplete combustion of carbon compounds like cooking oil, carcinogenic molecules like benzo-a-pyrene are formed, which appears to cause or contribute to skin, lung, and bladder cancer.
- deleted 4y ago
  [deleted]
walleeee 4y ago
Is this true of all oils? I thought some (e.g. olive) are much better than others (cheap seed oils). I also thought risk increases with temperature, so unless you're smoking it on medium-high heat and consuming large amounts regularly it's probably not worth worrying about given that alternatives to cooking for yourself are mostly much worse. Could be wrong.
- kipchak 4y ago
  My understanding of the "seed oils are bad" angle is that Olive oil is high in Monounsaturated fat which breaks down/oxidizes under heat but is low in polyunsaturated fat/linoleic acid unlike vegetable oils, which oxidizes more easily during digestion, while heated and resting. Coconut oil/ghee/lard are high in saturated fat which don't oxidize under heat as easily as their chemical bonds are stronger which was previously considered to raise cholesterol and be unhealthy. So Olive oil would be alright as long as it wasn't being exposed to high heat like frying, but would be fine on a salad.
- stjohnswarts 4y ago

hypersoar 4y ago

I treasure my stainless-clad aluminum (stainless by itself has very poor thermal performance) pans above almost all my other possessions, but I wouldn't call them nonstick. Sometimes it's a feature. You can use the fond (the browned bits stuck to the pan) to make a pan sauce. If you want a plastic-free nonstick pan, better options are cast iron, carbon steel, and ceramic. All have their own downsides, but well-seasoned cast iron and carbon steel are incredibly nonstick with just a little bit of fat when hot.

deleted 4y ago
[deleted]

IshKebab 4y ago

Because it's a really minor risk.