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This is a bit like saying asbestos may be a hazard in walls but I just can't seem to get the knack for not lighting my house on fire :( I say that partially as
by rngname22 3y ago
This is a bit like saying asbestos may be a hazard in walls but I just can't seem to get the knack for not lighting my house on fire :(
I say that partially as a joke but also it does sort of sound a bit absurd, in the sense that your cooking techniques are just sort of wrong if you are repeatedly burning food to your non-non-stick pan. You need an oil or fat on your pan to provide a buffer or to bathe the food in liquid.
- oezi 3y agoI guess this is the main reason. I am not used to use a lot of fat while preparing food. Again this might be a balancing act of the negative effects of teflon consumption and consuming too much fat via oil.
- deanCommie 3y agoYou just perfectly illustrated why people keep disagreeing about this. You can cook a lot of things on a "non stick" telfon pan without an oil or fat. You can cook far fewer things on a "non stick" cast iron without an oil or fat. But the cast iron crowd will gaslight the rest of us, and claim that we are just seasoning it wrong but otherwise it is indistinguishable and only superior. It's like manual transmission.