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Significant other was studying removal methods for those chemicals and as soon as I learned enough about them, I threw all of my non-stick pans away. Learning
by gessha 2y ago
Significant other was studying removal methods for those chemicals and as soon as I learned enough about them, I threw all of my non-stick pans away.
Learning to coat steel pans in oil to make them non-stick-ish has been a great help.
- nlehuen 2y ago> Learning to coat steel pans in oil to make them non-stick-ish has been a great help. Doesn't this involve cooking oil into harmful polymers?
- gessha 2y agoI use high-temperature oils in general so I’m not sure if those get turned into harmful polymers. Do you know of any studies on that?
- nlehuen 2y agoI found this article to be interesting and well sourced: https://examine.com/articles/are-cast-iron-pans-unsafe/ https://examine.com/articles/are-cast-iron-pans-unsafe/ It doesn't find documented evidence of harmful effects of oil seasoning. Buy likewise for Teflon coating in normal heat conditions. What I didn't expect is the part about iron leaching and its effects!
- 2OEH8eoCRo0 2y agoEggs over-easy on steel all-clad are the bane of my existence on some mornings.
- gessha 2y agoHeat up pan (higher heat) until water droplets start sliding around instead of sizzling out and then add a little bit of oil. Crack the eggs and cover for a bit. When the whites are all done, scrape the eggs off the pan and they should come off mostly clean.
- deepfriedchokes 2y agoWell seasoned cast iron is no problem for eggs. Keep your steel for acidic foods.
- more_corn 2y agoThey’re also in your furniture, your takeout containers, your paper cups, paper straws, fire retardant fabrics (required for all children’s sleepwear!)
- Teknomancer 2y agoTwo helping words: Cast Iron.
- taylodl 2y agoThe original non-stick