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https://en.wikipedia.org/wiki/Polytetrafluoroethylene#Safety https://en.wikipedia.org/wiki/Polytetrafluoroethylene#Safety "While PTFE is stable and nontoxic at

by 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.

by m_eiman 12y ago

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.