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Artificial sweeteners, pesticides, and decaying non-stick pans typically crop up in these discussions. Though it's a reasonable guess that it's a whole bunch o
by marginalia_nu 2y ago
Artificial sweeteners, pesticides, and decaying non-stick pans typically crop up in these discussions.
Though it's a reasonable guess that it's a whole bunch of factors that have changed, including lifestyle factors.
- deleted 2y ago[deleted]
- reddalo 2y ago> decaying non-stick pans So what safer kind of pan should we use?
- carom 2y agoCeramic, it is as close as you can get to non stick without forever chemicals. I cook every day and that is the best I've found. Anything else requires more maintenance and cleaning. Cast iron has been a disappointment and I have made an honest effort with it multiple times.
- lps41 2y agoCast-iron, or enamel-coated cast-iron.
- sosull 2y agoCast iron, presumably.
- amanaplanacanal 2y agoSupposedly ceramic coatings are getting better.
- qbxk 2y agoI switched to stainless steel, maybe issues with chromium and nickel though. It's also not non-stick, but if you add oil to a dry pan after it's already heated it up, it will form a sort of non-stick surface. (Scratches in the pan surface will impede this effect)
- njtransit 2y agoStainless or carbon steel. Once you learn how to cook with a stainless pan it’s basically non-stick.