3 ms·
>Are there any at-home PFA tests? From everything you hear about their ubiquity, that test could almost just be a slip of paper with "Yes" written on it. I've
by garblegarble 4y ago
>Are there any at-home PFA tests?
From everything you hear about their ubiquity, that test could almost just be a slip of paper with "Yes" written on it.
I've switched to stainless steel & cast iron pans, but there are plenty of PFAS in wrappers[1], etc. so I'm not sure if there was any point in trying to avoid them in cookware (other than stainless steel is delightfully simple to clean)
1: https://www.theguardian.com/environment/2022/mar/24/revealed-pfas-dangerous-chemicals-food-wrappers https://www.theguardian.com/environment/2022/mar/24/revealed...
- cptcobalt 4y agoDefinitely +1 on stainless steel pans. Also, Carbon Steel > Cast Iron. It requires about the same maintenance as cast iron, but is much more familiar for those used to cooking on non-stick pans. It isn't yet ubiquitous in the home, but is a de-facto standard in restaurants, so you can get very good pans for incredibly cheap. I have a pan that's about 6 months in that's very well seasoned, and its surface feels just as non-stick as anything else I've used.
- Ekaros 4y agoHaven't digged too much. But is there any research on polymerization products on carbon steel pans? I guess they could be carcinogenic too. And cooking things like tomatoes will cause losing some of it to food.