1059
Just clean your cookware people
this post was submitted on 13 Jan 2025
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All real nonstick cookware is Teflon or chemically related to it. I almost always use cast iron or carbon steel but they are not nonstick, you have to control heat and acidity for them to release well. You can even see in nonstick pans that liquids will tend to bead up and not spread out because of the surface, versus in any other pan you'll only see water bead up when you hit certain temps. I can only achieve something like a French omelette in a nonstick pan, carbon steel has always been a disaster, because of that me and a lot of other people keep a nonstick around just for certain egg and crepe recipes.
you’ll only see water bead up when you hit certain temps.
Basically If you FIRST heat up your stainless steel cookware to the point that when you drip some water on it, it "beads up" instead of immediately boiling away, your cookware becomes temporarily non-stick. Just don't want to go a lot hotter than that, or you'll do things like burn butter (unless using Ghee butter or something with a higher "smoke point")
I use Greenpan, a ceramic nonstick pan
I was shopping around for nonstick pans some months ago, and exhaustively looking to see if any of them were free of pfas and other toxins. By the end I was nearly pulling my hair out because they pretty much are all bad, including Greenpan. I no longer have the variety of sources I found back then, but here's one source on them (mind you I wouldn't necessarily trust this site's recommendations either).
https://www.leafscore.com/eco-friendly-kitchen-products/why-we-no-longer-recommend-greenpan/
These non-stick pans are usually cheaper then stainless steel and cast iron, so people with lower income are more prone to buy it. Consequently, considering that low education is associated with poverty, poor people are buying more of this type of pans and not using it "properly" so getting exposed to possibly more harm and not knowing about it.
Also, " just discard the pan if flocking occurs", is everything that this industry wants: you'll continue in an indefinitely loop of trowing away pans and buying new ones for the maximization of their profits. Thus is expected that flocking will occur more soon than ever.
Wikipedia makes it sound like not all Teflon pans require PFOA, which is the actual problem here (not that the article describes it clearly).
https://en.m.wikipedia.org/wiki/Non-stick_surface
PFOA/PFOS is in lots of other household shit though, like raincoats
hashtag not all pans
I hate how we allowed these ghouls to make the word "nonstick" synonymous with teflon/PFAS. It makes it sound like if you use a regular pan, you constantly have to scrape off burnt food or something. That's just not true, a well-seasoned regular pan can be just as "nonstick" as one with a PFAS coating. It's a fake non-problem that was invented to sell this garbage that poisons us and the environment. If it was up to me, the executives at dupont and anyone else responsible for this psyop would be sent off to labor camps (with humane working conditions of course)
Can't really cook this way oil-free though. I roast my food in a toaster oven, on a parchment paper-lined baking sheet. Took some getting used to, but I find it more convenient too.
You might actually not be better off with parchment paper, it is nonadhesive thanks to fluorinated compounds (PFAS) or silicone in most cases
Why would you want to cook without any oil?
Heart disease and diabetes are very prevalent in my family, so I generally try to keep my diet in the direction of the Esselstyn guidelines. I'm currently not entirely strict about it, it's a work in progress.
Admittedly the science of added oil vs no oil is very much an open question still, and much more studies need to be done to see if Esselstyn's relatively extreme restrictions truly make a real difference. Still, it's a safe diet, it's designed by heart specialist specifically for treating heart disease, and from what I've seen it appears to be the most promising option out there. Also, if it ever does become proven that atherosclerosis can be reversed - particularly through lifestyle interventions - I think that's really cool and exciting.
As a sidenote, for general populations, Harvard currently has the strongest evidence supporting the idea that a little oil is fine, as long as you're choosing the right ones.
I'm sorry that is something that you have to deal with while cooking.
I'm glad that you have a plan and stuff to mitigate it.
Thanks, but I wouldn't say it's something unique to me. If you look at the top 10-15 causes of death, Heart disease is generally number one. On top of that, many of the other top causes are diet-related diseases as well. In other words, diet is arguably the number one cause of death and disease in industrialized nations. I just think it's sad that so many people suffer their whole lives and die prematurely from causes that are so very preventable.
And you don't even have to use a cast iron. I've been cooking on stainless steel for a decade. I chuck it in the dishwasher when I'm done.
And as long as it's oiled and hot, nothing sticks; not even eggs or fish. Especially if you use butter. But oil's just fine.
"And as long as it's oiled and hot, nothing sticks; not even eggs or fish. Especially if you use butter. But oil's just fine"
My wife the pot and pan murderer would like a word.
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Issues with food sticking to either a stainless, carbon steel, or cast iron pan, largely come down to technique and maintenance.
So if you’re going out to buy a teflon pan you’re admitting that either you’re a bad cook, or you’re lazy…. Or both.
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What a ridiculous world we live in. The board members should be facing prison sentences, the company's liquidated and the money back to the people.
The money should be put into a cancer fund to pay for research and people's medical bills from the cancer all this shit causes.
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