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6 months? I think you're doing something wrong here. Keep teflon coated material to low temperatures, use plastic/wood/silicone utensils and avoid abrasive clea

by sjtrny 12y ago

6 months? I think you're doing something wrong here. Keep teflon coated material to low temperatures, use plastic/wood/silicone utensils and avoid abrasive cleaning techniques.

hueving 12y ago
>Keep teflon coated material to low temperatures How exactly do you cook with it then?
- m_eiman 12y ago
  https://en.wikipedia.org/wiki/Polytetrafluoroethylene#Safety https://en.wikipedia.org/wiki/Polytetrafluoroethylene#Safety "While PTFE is stable and nontoxic at lower temperatures, it begins to deteriorate after the temperature of cookware reaches about 260 °C (500 °F), and decomposes above 350 °C (662 °F). … Meat is usually fried between 204 and 232 °C (399 and 450 °F), and most oils start to smoke before a temperature of 260 °C (500 °F) is reached, but there are at least two cooking oils (refined safflower oil and avocado oil) that have a higher smoke point than 260 °C (500 °F). Empty cookware can also exceed this temperature when heated."
  - ericd 12y ago
    This is a pretty big design flaw for someone like me who loves putting a good sear on steak. Good thing cast iron is fairly cheap...
    - tobz 12y ago
      Did you have some implicit expectation that you could heat it for an arbitrary amount of time, at full power, and it would just be fine? Almost all of the spot checking I just did shows temperature warnings / upper limits of around 450 degrees F for non-stick pans, right on their packaging. Also, equivalently-sized cast iron pans are almost always cheaper than their quality non-stick (i.e. Calphalon) counterparts, and you can restore them if you jack up the seasoning on them.
      - Dylan16807 12y ago
        >Did you have some implicit expectation that you could heat it for an arbitrary amount of time, at full power, and it would just be fine? You make it sound so unreasonable to put a chunk of metal on the hot thing and wait for it to fully heat.
      - maxerickson 12y ago
        Did you reply to the wrong comment? The comment you reply to doesn't complain about their use of teflon (a complaint you imply in your first paragraph) and they praise the cheapness of cast iron (which you repeat with an 'also' in your second paragraph, the 'also' makes it look like you are trying to correct their understanding of the relative situation).
      - ericd 12y ago
        You seem to be agreeing with my comment 100%, but taking a tone that implies some sort of correction.
- ajuc 12y ago
  Don't let the oil evaporate.
huhtenberg 12y ago
Never rapidly cool it off, e.g. by sticking it while still hot under the running cold water. This kills the coating just like that.
- sjtrny 12y ago
  Huh. I do this all the time and it doesn't seem to affect it.

by sjtrny 12y ago

6 months? I think you're doing something wrong here. Keep teflon coated material to low temperatures, use plastic/wood/silicone utensils and avoid abrasive cleaning techniques.

hueving 12y ago

>Keep teflon coated material to low temperatures How exactly do you cook with it then?

m_eiman 12y ago
https://en.wikipedia.org/wiki/Polytetrafluoroethylene#Safety https://en.wikipedia.org/wiki/Polytetrafluoroethylene#Safety "While PTFE is stable and nontoxic at lower temperatures, it begins to deteriorate after the temperature of cookware reaches about 260 °C (500 °F), and decomposes above 350 °C (662 °F). … Meat is usually fried between 204 and 232 °C (399 and 450 °F), and most oils start to smoke before a temperature of 260 °C (500 °F) is reached, but there are at least two cooking oils (refined safflower oil and avocado oil) that have a higher smoke point than 260 °C (500 °F). Empty cookware can also exceed this temperature when heated."
- ericd 12y ago
  This is a pretty big design flaw for someone like me who loves putting a good sear on steak. Good thing cast iron is fairly cheap...
  - tobz 12y ago
    Did you have some implicit expectation that you could heat it for an arbitrary amount of time, at full power, and it would just be fine? Almost all of the spot checking I just did shows temperature warnings / upper limits of around 450 degrees F for non-stick pans, right on their packaging. Also, equivalently-sized cast iron pans are almost always cheaper than their quality non-stick (i.e. Calphalon) counterparts, and you can restore them if you jack up the seasoning on them.
    - Dylan16807 12y ago
      >Did you have some implicit expectation that you could heat it for an arbitrary amount of time, at full power, and it would just be fine? You make it sound so unreasonable to put a chunk of metal on the hot thing and wait for it to fully heat.
    - maxerickson 12y ago
      Did you reply to the wrong comment? The comment you reply to doesn't complain about their use of teflon (a complaint you imply in your first paragraph) and they praise the cheapness of cast iron (which you repeat with an 'also' in your second paragraph, the 'also' makes it look like you are trying to correct their understanding of the relative situation).
    - ericd 12y ago
      You seem to be agreeing with my comment 100%, but taking a tone that implies some sort of correction.
ajuc 12y ago
Don't let the oil evaporate.

huhtenberg 12y ago

Never rapidly cool it off, e.g. by sticking it while still hot under the running cold water. This kills the coating just like that.

sjtrny 12y ago
Huh. I do this all the time and it doesn't seem to affect it.