3 ms·

There's no good substitute for PTFE cookware. The modern "non stick" alternatives are stickier even when new and degrade quickly. There's no good substitute for

by mrob 3y ago

There's no good substitute for PTFE cookware. The modern "non stick" alternatives are stickier even when new and degrade quickly. There's no good substitute for PTFE in rain clothes either. PTFE itself is harmless, but the precursor chemicals are dangerous. I'd happily pay a lot more to cover the costs of their safe containment and disposal. Despite people calling them "forever chemicals", PFAS can be destroyed by processes such as supercritical water oxidation.

zucked 3y ago
We've had perfectly serviceable non-stick cookware for ages - carbon steel cookware treated properly easily replicates teflon with a little oil or butter. Before someone claims to the contrary - I basically only use TWO pans now for all my cooking - both 14" carbon steel pans I initially conditioned that have only gotten more non-stick as I've used them. I regularly cook over-easy eggs, scrambled eggs, and other foods that are apparently only possible in teflon non-stick pans if you believe the literature.
- Zigurd 3y ago
  I can't even be arsed to season a pan properly and nonstick ceramic is fine. It won't last forever, but it works for upwards of 10 years.
  - lkbm 3y ago
    I've watched so many people scramble eggs every morning and leave half the egg stuck to the pan day after day. You don't have to live this way! Before putting in your eggs, heat up the pan and put in some oil/butter. A spatula that can scrape well (flat-nosed, or moderately flexible plastic/silicon) is also helpful. For a spell some years back, I had a game of "find the worst pan in the kitchen and see if I can cook my eggs without them sticking". Not quite a 100% success rate, but pretty close. (That was mostly scrambled, though. Fried eggs and omelettes are more difficult.) It's true that a non-stick pan makes it much easier a beginner, but the downside is that said beginner will destroy a non-stick pan within weeks.
    - arcticbull 3y ago
      Obviously not for non-stick cookware but the best spatula I own is a $25-30 Victorinox slotted fish spatula. [1] Topped Wirecutter's list too. [2] [1] https://www.victorinox.com/us/en/Products/Cutlery/Accessories/BBQ-Accessories-Slotted-Fish-Turner-Wood/p/7.6259.10 https://www.victorinox.com/us/en/Products/Cutlery/Accessorie... [2] https://www.nytimes.com/wirecutter/reviews/victorinox-slotted-fish-spatula-review/ https://www.nytimes.com/wirecutter/reviews/victorinox-slotte...
RajT88 3y ago
> There's no good substitute for PTFE cookware. There is. Seasoned cast iron. The problem with cast iron is that it requires work to season it properly and maintain it. People are lazy. > There's no good substitute for PTFE in rain clothes either. They used to use oil and wax. They were called oilskin coats. I'm not sure if it's because they are niche, but now such coats are pretty expensive. Problem: Cost. So you're right in some sense - the alternatives don't provide us with the same level of cost and convenience.
- loeg 3y ago
  Cast iron is significantly stickier than PTFE cookware. Oilskin coats are also much heavier and less effective at keeping out water. The main problem isn't cost, it's that they're much worse as rain wear.
  - fullstop 3y ago
    I find that I have to use a lot more butter in cast iron. I love the skillet, though, it's fantastic.
- thrashh 3y ago
  I usually cook on stainless steel or cast iron but let’s not be facetious — there’s nothing like non-stick.
  - arcticbull 3y ago
    In my experience a properly seasoned, oiled, cast iron pan isn't materially different than a non-stick for cooking eggs (which is one of the stickier things you can do). It's much more flexible. You can bring it to 450-500F without killing adjacent birds, and you can put it into the oven. High heat capacity, better sear on meats. And you can use metal utensils. No matter how you damage it, an hour in the oven with a thin coat of oil and it's good as new. I cook a lot, and I have no interest in non-stick cookware.
- burnished 3y ago
  Cast iron really isn't difficult to maintain, at least I'm lazy as hell and don't do anything special and mine are fine. I think cast iron gets a reputation for being this whole thing because some of us turbo nerd on it.
KennyBlanken 3y ago
Tell that to the entire restaurant industry. The vast majority of cooking done on a stove in a commercial kitchen is done on various sizes of high carbon steel pans, and they are just as non-stick as PTFE.
rngname22 3y ago
Enamel cookware is nonstick.

by mrob 3y ago

zucked 3y ago

We've had perfectly serviceable non-stick cookware for ages - carbon steel cookware treated properly easily replicates teflon with a little oil or butter. Before someone claims to the contrary - I basically only use TWO pans now for all my cooking - both 14" carbon steel pans I initially conditioned that have only gotten more non-stick as I've used them. I regularly cook over-easy eggs, scrambled eggs, and other foods that are apparently only possible in teflon non-stick pans if you believe the literature.

Zigurd 3y ago
I can't even be arsed to season a pan properly and nonstick ceramic is fine. It won't last forever, but it works for upwards of 10 years.
- lkbm 3y ago
  I've watched so many people scramble eggs every morning and leave half the egg stuck to the pan day after day. You don't have to live this way! Before putting in your eggs, heat up the pan and put in some oil/butter. A spatula that can scrape well (flat-nosed, or moderately flexible plastic/silicon) is also helpful. For a spell some years back, I had a game of "find the worst pan in the kitchen and see if I can cook my eggs without them sticking". Not quite a 100% success rate, but pretty close. (That was mostly scrambled, though. Fried eggs and omelettes are more difficult.) It's true that a non-stick pan makes it much easier a beginner, but the downside is that said beginner will destroy a non-stick pan within weeks.
  - arcticbull 3y ago
    Obviously not for non-stick cookware but the best spatula I own is a $25-30 Victorinox slotted fish spatula. [1] Topped Wirecutter's list too. [2] [1] https://www.victorinox.com/us/en/Products/Cutlery/Accessories/BBQ-Accessories-Slotted-Fish-Turner-Wood/p/7.6259.10 https://www.victorinox.com/us/en/Products/Cutlery/Accessorie... [2] https://www.nytimes.com/wirecutter/reviews/victorinox-slotted-fish-spatula-review/ https://www.nytimes.com/wirecutter/reviews/victorinox-slotte...

RajT88 3y ago

> There's no good substitute for PTFE cookware. There is. Seasoned cast iron. The problem with cast iron is that it requires work to season it properly and maintain it. People are lazy. > There's no good substitute for PTFE in rain clothes either. They used to use oil and wax. They were called oilskin coats. I'm not sure if it's because they are niche, but now such coats are pretty expensive. Problem: Cost. So you're right in some sense - the alternatives don't provide us with the same level of cost and convenience.

loeg 3y ago
Cast iron is significantly stickier than PTFE cookware. Oilskin coats are also much heavier and less effective at keeping out water. The main problem isn't cost, it's that they're much worse as rain wear.
- fullstop 3y ago
  I find that I have to use a lot more butter in cast iron. I love the skillet, though, it's fantastic.
thrashh 3y ago
I usually cook on stainless steel or cast iron but let’s not be facetious — there’s nothing like non-stick.
- arcticbull 3y ago
  In my experience a properly seasoned, oiled, cast iron pan isn't materially different than a non-stick for cooking eggs (which is one of the stickier things you can do). It's much more flexible. You can bring it to 450-500F without killing adjacent birds, and you can put it into the oven. High heat capacity, better sear on meats. And you can use metal utensils. No matter how you damage it, an hour in the oven with a thin coat of oil and it's good as new. I cook a lot, and I have no interest in non-stick cookware.
burnished 3y ago
Cast iron really isn't difficult to maintain, at least I'm lazy as hell and don't do anything special and mine are fine. I think cast iron gets a reputation for being this whole thing because some of us turbo nerd on it.

KennyBlanken 3y ago

Tell that to the entire restaurant industry. The vast majority of cooking done on a stove in a commercial kitchen is done on various sizes of high carbon steel pans, and they are just as non-stick as PTFE.

rngname22 3y ago

Enamel cookware is nonstick.