Is this blown out of proportion or are these pans okay to use? Holy shit it feels like I have to replace every single detail of my life lol…
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Are non stick pans safe to use at <200 Celsius?
Is this blown out of proportion or are these pans okay to use? Holy shit it feels like I have to replace every single detail of my life lol…
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You shouldn't put them in an oven if that's what you mean.
>Holy shit it feels like I have to replace every single detail of my life lol…
Oh no you contracted autism!
Protips:
1. Good enough is good enough.
2. Pareto principle, concentrate on the 20% effort that give 80% of gains instead of on the 80% rather unimportant details.
>t. microplastic-infused brain
Would something like an air fryer be fine? I use one almost everyday
This is the reddit version of saying "it's probably fine."
NTA but this degree of moronic micromanaging might make sense if you are an olympic athlete in terms of health. but everyone in this thread isn't so they should focus on eating less grub hub and actually going to the gym
your finicking over something of minimal consequence whilst 99% of people fail with the basics that make the biggest impact. you can prove me wrong by posting your peak natty body but you wont because everyone knows you don't have one. this board is an autistic retreat for you to minmax your life in theory whilst not doing anything in practice
t. someone who used to minmax and theorycraft about the best water
>Good enough is good enough.
moronic. You can often go the superior/proven route with marginal effort, so too in this scenario. Cast iron costs basically nothing second hand and will last until your grandchildren are in the grave. Its zero effort as well to use butter over sneed oils, get fluoride-free toothpaste etc. Why even risk or debate it?
Yea you go ahead and have fun scraping half-burnt, torn-to-shit fried eggs off of your shitty cast iron pan because non-stick is just too scary to use. Ironically, your teflon dodging might make you even sicker because of all that char you end up eating.
>muh fluoride
Not one of you schizo morons has ever managed to tell me what fluorine-containing compound you're referring to specifically.
Good post.
>every single meal in history was burned or stuck to the pan before teflon was invented
All the toxic shit you consume clearly went to your brain kek
>Not one of you schizo morons has ever managed to tell me what fluorine-containing compound you're referring to specifically.
This is obviously just a stumbling block that you're trying to throw in someone's path instead of addressing the core of the argument. Requiring that someone mention the names of specific per- and polyfluoroalkyl substances (which are grouped together in the literature broadly not solely because of their physical structure, but because of their SIMILARITY IN ECOTOXICITY) does nothing but discount a legitimate argument because someone didn't study their flashcards.
That being said, I'll name names here so you can address the argument you absolute Black person: polytetrafluoroethylene, perfluoroalkoxy alkane, and fluorinated ethylene propylene (on which the various forms of Teflon are based) when undergoing thermal decomp releases sodium trifluoroacetate, chlorodifluoroacetate, and polyfluoro- and/or polychlorofluoro- carboxylic acids. Perfluorooctanoic acid, which was meant to just be used in the production of polytetrafluoroethylene, persisted in the final product. Perfluorooctanoic acid was replaced with an ammonium salt of hexafluoropropylene oxide dimer acid, and the same still holds true.
i like to fry all my foods so it's stainlesssteel for me
just as the pic says, as long as you're not cooking on the highest heat for a long time and not using metal utensils that can damage the coating you're fine. Once you notice any scratches at the bottom of the pan, get a new one
My chem eng friends say whatever particles you take up you just poop them out again
The Teflon literally hurts the lungs of birds. But somehow humans are safe?
alka seltzer will explode a bird, but somehow humans are safe?
Stop using teflon pans literal cancer coating and that shit stays in the world pretty much forever. Just learn how to use stainless steel or cast iron. It's much better anyways.
Yeah just make sure to never use any metal utensils with them and put extra care when washing them so that the coating never touches any metal which will cause it to get scratched.
If you want to be 100% safe just get a stainless steel pan or check how other non-stick surfaces compare to teflon regarding health.
But I'm almost certain that over a long enough time any coating or type of pan could turn out to be dangerous in varying degrees and we just don't know it yet
>But I'm almost certain that over a long enough time any coating or type of pan could turn out to be dangerous in varying degrees and we just don't know it yet
change them every 2 years of use
nonstick pans are absolute utter shit regardless of "safety"
>doesn't create a fond that you can turn into a sauce
>can't throw it in the oven
>can't use metal utensils
>can't be too aggressive with it
>prone to hotspots
>absolutely fricking useless for searing
there's a reason why literally zero professional kitchens use nonstick despite it being either comparable to or cheaper than stainless or cast iron. they're the worst of both worlds
get
>12" cast iron skillet
>12" enameled cast iron skillet
>one 8 inch stainless saute pan, one 10 inch
>copper core stainless saucepans in 5, 8 and 10 inch
>steel stockpot
>carbon steel wok
and you will be able to cook literally anything under the sun easily without having shit stick to them.
I'm perpetually convinced that people who complain about shit sticking to their pans are the kinds of morons that will try to dump eggs in a screaming hot poorly seasoned skillet with no butter and then wonder why they came out burnt
god put knobs on the stove and butter in your fridge for a reason
>12" cast iron skillet
>12" enameled cast iron skillet
>one 8 inch stainless saute pan, one 10 inch
>copper core stainless saucepans in 5, 8 and 10 inch
>steel stockpot
>carbon steel wok
I don't need all that shit to make a basic meal quick and easy
Then get one moron
I’m a moron switching from a cheap enameled nonstick that’s dead to stainless steel shortly. I’ve managed to figure out a seasoned cast iron but every time I’ve used stainless I’ve mangled wherever I was cooking. Any tips or brands you recommend? Thinking of getting a set with a steamer + pasta pot too.
Not the guy you're replying to but, stainless steel is more technique than brand. Yes, some brands are certainly better than others, with better heat distribution or ergonomics.
Generally, you want to avoid three things with stainless steel:
1) Starting to cook with a pan that is not sufficiently hot
2) Cooking with something that is way too cold
3) Not enough oil (that also is properly heated)
How much, how hot, etc, is dependent on each other and what you're cooking. For instance, if you're searing a 1" steak, you definitely need it to be getting close to room temp. If you go from fridge to pan, that shit will stick. This is less of a problem with cast iron because of thermal mass. Cast iron has so much mass that the mass of the steak won't affect it nearly as much, so it can be a bit colder (although still not recommended). For temperature, generally you're wanting to happen is the Leidenfrost effect (feel free to google it as I don't feel like typing it all up). Easy way to test this is (without oil), put a drop of water in the pan. If it just bursts into nothingness, pan is too hot. If it just kind of sticks and bubbles (or doesn't even bubble), pan is too cold. If droplets start to skate around, that's a good temp. For oil, you really only want a thin coating on the surface. Most people new to stainless steel tend to use too little. Most people have had it a while but don't put much thought into cooking tend to use too much.
I've been cooking with just a 12" nonstick for years and you people are schizophrenic for thinking you need anything else
meds
okay is a cast iron worth it guys? Honestly I feel like its annoying to maintain. I know nothing about cast irons and never owned one, but I know you need to "season" it or something and never wash it with dishsoap right?
Also How do you store cast iron pans anyways, you just leave them on the stove or hang them on a rack somewhere?
It’s honestly really easy to use. Just heat it in the oven for a while below the smoke point with a thin layer of veg oil or something similar on it to coat the surface in a nonstick polymer layer of it. That’s seasoning. As for cleaning it just rinse it with hot water through a pressure head in the sink and rub dry with another paper towel, add more oil in a thin layer and wipe to remove the water and spread the oil. Done. I store mine on the stove or on a mini freezer I have nearby. Just be sure to preheat it before cooking on it, it’s really killer for steaks fyi too, you get such a good crunchy sear on them.
Maintenance is super easy. Basically
, but I'll add you don't need to season the pan after every use. Frequency just depends on how long you go before the existing seasoning starts to wear down, which is affected by things like the kind of utensils you use while cooking, how diligent you are when cleaning/adding new oil, etc. This is why you don't use soap, because it will degrade the seasoning much faster. And without seasoning, your pan can start to rust. But there's videos out there of people restoring pans that look like forged tetanus, so don't sweat it too much.
Storage is only a little more annoying just due to the weight of cast iron. So better served leaving out on the stove/counter or putting away in a cupboard than trying to hang it.
Cast iron is great, and I would not let my dog eat from a teflon pan.
The maintenance isn't bad, although you can't let the food just rot in your pan like you would if you were a lazy piece of shit who eats from a teflon pan. Cast iron is heavier, so you will have develop greater forearm strength while cooking.
>wtf is seasoning
I season mine with avocado oil (try-hards say to use a bandana to apply it, but I use paper towels), and use a flat blade spatula for cooking and pan scraping. For eggs or bison burgers, cleanup is a thorough scrape, rinse in hot tap water, and then a post-cleaning heating on the range. This step cooks off any excess water and sanitizes the pan for the next meal. This is also when the pan gets re-seasoned with the avocado oil.
>storage
I store mine on the range, ready to cook. Since they are timeless and high quality kitchen implements, ladies cannot help but moisten.
>okay is a cast iron worth it guys?
They're often the cheapest pans so... obviously yes.
> but I know you need to "season" it or something and never wash it with dishsoap right?
Partially false. A true polymerized layer will not wash off with dish soap. It takes extreme heat to break it down. Cooking at high heat with it then scrubbing/rinsing it off while it's still hot is way more harmful to the nonstick layer (the polymerized oils and fats) than soap when it's cold. But yes, you do need to build up that layer of polymers. Just make sure you're building up actual polymerized oil/fat and not carcinogens from some burnt ass food leftover from improperly cleaned pans, which I'm suspecting a lot of morons here do.
>you just leave them on the stove or hang them on a rack somewhere?
Treat them like a normal pan dude. If you like hanging your shit, hang it. If you want to keep it on the stove, keep it there. Just keep them dry and the cooking surface very lightly oiled when not in use.
I got rid of all my nonstick and only have cast iron or steel now.
Nonstick are good for eggs and fish. That's about it. I use stainless or cast iron for any other type of cooking.
>nonstick for eggs
I bet you use cooking spray too.
Easier than potentially having them stick cause I didn't use enough fat or whatever. They're eggs, I just want them done.
Gotta take Paul Saladino's advice on this one. He is right yet again
Pretty sure they have non stick that isn't teflon
>Buy this new non-teflon teflon
>totally better than the old teflon
Completely blown out of proportion, but this is IST so... spergs gonna sperg. Teflon flu goes away within minutes to a few hours with no last effects, yes, that means no cancer. There's been less than ten deaths from it in like the past decade. There's probably more deaths from papercuts than from Teflon.
THAT SAID, there's plenty of reasons to avoid teflon anyway, on multiple levels.
1) The process in which these Teflon pans are made use a lot of crazy chemicals which DO cause cancer if you are exposed, and are particularly harmful to the environment. This won't directly affect you unless you work or live downstream from a factory though.
2) Performance of Teflon pans degrade over time no matter how well you treat them, and if you are not a shit cook, it kind of sucks to have a pan that you can't really count on to perform the same each time you use it. Yeah sure it'll perform amazing the day you get it, but six months from now... not nearly as good. One year? Get a new one.
3) Even when brand new, I find they just don't do as well for getting a Maillard reaction on something like searing steaks, which I imagine is partially due to their subpar performance with heat retention and heat distribution, both of which suck compared to something like cast iron or stainless steel.