cooking with non-stick pans harmful? could someone redpill me on non-stick pans?
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fearmongering non stick pans
cooking with non-stick pans harmful? could someone redpill me on non-stick pans?
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ni idea bro
They flake and you're eating metal chips it's not something that needs to really be studied, right?
i’ve been using the same non stick pans for years and have 0 flaking.
they flake when you’re a moron who doesn’t know how to cook so you either use too high heat or metal utensils
>t. IST
xylan strips with every cooking you massive brainlet
wouldnt surprise me if youre using plastic laddle on it too
and scooping over hot food into plastic tupperware
and heating it up in a microwave with a plastic lid on top
and eating with a plastic fork/spork/spoon
and drinking through plastic bottles
please frick off back to where u came from
post kitchens
It's where the magic happens.
alright im mirin. you win, anon. i hope you accept my concession
Cheers anon, have an egg photo.
You sweet mofo I have no idea what you do but yappan love you
wooden salt/pepper grinder/mill or what its called in english
wouldve prefered wooden but stainless steel laddle is still racist
rustic details and racist hangers keeping things away from the counter
glass cups instead of plastic containers
yep, this guy is racist
>wooden salt/pepper grinder/mill or what its called in english
Yeah, my previous pepper mill broke recently, so I shelled out a little extra for a premium one. It's a peugeot and actually really worth it.
>wouldve prefered wooden but stainless steel laddle is still racist
I use mostly wooden spoons, that's actually a metal spatula and a scrub brush.
>rustic details and racist hangers keeping things away from the counter
Those are drying racks and my house was built in the '50s 🙂
>glass cups instead of plastic containers
Mixing bowls, but I do have glass cups, and I also have plastic deli containers I use for prep
i dont know how to evade the picture info autism powers of 4chins but i have the exact same as this one but a different brand
looks completely idental, same handle and everything
>implying I cook
Takeout master race, lower your tone
Imagine not having silicone scrapers and scoops
95% of IST can't fricking cook. Going there for cooking advice is like coming here for lifting advice. moron.
> Going there for cooking advice is like coming here for lifting advice.
thats crossing the line, less good goy talk or neck hangs x failure
I don't know who the frick you are but I can promise you I have more experience in this shithole than you.
IST doesn’t know shit about lifting
>t. Was here since scooby
ikk about IST but the only advice I'd take from a ISTner would be about video games, cartoons and sex with 6 yo girls
Sank the ship to kill the captain.
toxic.
stainless or carbon are best.
The concerns over teflon fumes are really overblown. Just don't put these under a broiler and don't let them heat up for to long without something inside a you should be fine.
A well seasoned cast iron pan is much better, tho.
i only cook in ceramic, steel, and cast iron (God's cookware)
Teflon is better than ceramic; but it eventually wears out. I only really use a small pan and pot for eggs and rehearing things like soup
General rule is not to use metal utensils while cooking with it. Metal + metal can usually scratch it and get all the nasty chemicals that are used to make it non stick into your food. Just use wood/plastic with it
>use plastic it's better
moron alert
Enjoy your soggy wooden spoons and spatula you fricking moron
Witnessed
>scraping the teflon off the pan and eating it is good for you
If you use metal utensils with a non-stick pan you're probably going to poison yourself. Silicone should be okay,
Or wood. But honestly just get cast iron or steel and learn to cook with it.
Pan needs to be hot enough for a droplet of water to turn into a floating ball, see leidenfrost effect.
ONLY THEN add your cooking fat, wait for ripples, add whatever you're cooking.
Voila, non stick
Forgot one thing - reduce heat after adding the food.
not after ripples and before food, right? srs
PFOAS are bad. Take the carbon steel and cast iron pill.
Looks dirty. Wash your pans
You are NOT cleaning your cast iron properly that’s disgusting. You should be using chain mail scrubber.
Trust me, they're completely clean, but this made me take a close look and I realize that the cast iron has some of the seasoning peeling off around the edges for some reason so I need to give it some tender love and care.
Yeah, I heated it up and wiped it down with oil 5 or 6 times before the first time I cooked with it.
>de buyer -pilled
Have you oiled and warmed it a few times before use? It's basically a non-stick pan after that just don't scrape it with metals.
Yum, rust flakes
there's no pfoa in any non-stick pans anymore, unless you're buying some no name chinese brand or something.
ptfe (which is what the well known brands use) is completely fine
>Doubt
I recently learned about cast iron and its the most disgusting thing ever. Apparently aside from the fact that this shit leaches iron into all your food, you're supposed to lather it in oil and bake it like a fricking cake till oil chemically bonds to the surface, giving your nonstick property. homie you are using the SAME oil for like months at a time, this is some homosexual shit. Not only that, but cast irons apperently also absorb smells, so your food is going to have mystery meat odor from all that hypergrilled oil and whatever else got infused in this prehistoric piece of shit. Fricking boomers I swear.
the oil breaks down into a food-safe polymer and bonds on one side to the steel, and then subsequently onto the existing polymer layer(s)
you're not "using the same oil" because if you're doing it right, it stops being oil.
it's a b***h getting that patina built up on there though. you can lacquer the whole pan and bake it like a redditor, which doesn't end up working half the time anyway, or you have to use it regularly for several months adding new oil to the pan each time before it develops any "non-stick" properties.
Yeah okay even if that israeli alchemy works you are still stuck with a pan that can't cook anything midly acidic, can't steam, can't be washed, and leaches iron in your food.
>a rudimentary understanding of chemistry is "israeli alchemy"
the absolute state of the brainlets on this board.
everything else you said is untrue, except maybe the "leaching iron into your food" part, though it's not a significant enough amount to even turn your shits blue.
it's surreal how deeply vulnerable you are to obvious moron propaganda
I just use my pop's cast iron, never liked non-stick since they're usually built kinda like shit.
Its hard to frick up a cast iron, it's basically a bigass hunk of unibody metal. Even the chinks can turn out good ones for $15 each at inner city Dollar General stores.
the teflon coating breaks down and evaporates above a certain temperature (I think it's like 450F? too lazy to look it up), and that shit's rough to breathe in.
even at lower temperatures, it still offgasses a little bit, but that's not usually enough to frick up a person. if you have a pet bird though, they'll die pretty quick from even small amounts of teflon in the air.
Why use anything except stainless steel cookware? It's a perfect material. Nothing beats steel.
>but muh sticky surface
use butter/oil dumbfrickface. Use steel.
>stainless steel
Enjoy getting chinese industrial chemicals leeched into your food
Forgot to post source. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4284091/
>Ni and Cr concentrations in tomato sauce increased up to 26- and 7-fold respectively, depending on the grade of stainless steel. Longer cooking durations resulted in additional increases in metal leaching, where Ni concentrations increased 34 fold and Cr increased approximately 35 fold from sauces cooked without stainless steel. Cooking with new stainless steel resulted in the largest increases
Grow up and use cast iron or carbon steel like an adult.
homosexual idiot zoomer
Love how you skipped the opening of that quote
>After six hours of cooking, Ni and Cr concentrations in tomato sauce increased up to 26- and 7-fold respectively, depending on the grade of stainless steel.
Ah yes, if you cook that highly acidic food for 6 fricking hours some metals might leech. No shit capitan
>just don't make real authentic food
>i don't have to worry about it with my 3-minute instant ramen!
Grow the frick up
if you're enough of a fricking moron to not use something robust like enameled cast iron for something that has to cook that long, you deserve to get chemical impurities in your food.
Bad things only happen if you cook bizarre and highly exotic acidic foods, like ... fricking pasta sauce are you shitting me anon?
150 grams of Pasta sauce cooked for 6+ hours. Very realistic yes
>He's never made ragu bolognese
Why do you have a kitchen?
Ignore the ridiculously small amount of sauce obviously cooked with a lid or it would have completely vapourized more
it's safe, it's just random ~~*studies*~~ saying it's cancerous because some guy in japan left the stove on full power with the pan on and the fumes made him a little sick for one day
Forget about safety, switch to carbon steel, cast iron, and stainless steel for durabily and efficient cooking.
Non stick are disposable trash.
One carbon steel pan to cook proteins
A carbon steel dutch oven for stuff that goes in the oven
A set of stainless steel pans and pot of medium quality for everything else
You buy once for a lifetime of cooking, without any health issue
I bought a set of these for my wife. She loves them. Some bullshit about how it's a cast iron/nonstick/stainles steel hybrid
I've seen her wipe bacon grease off it so I know it works
so you wasted your money, ok
How so? Gordon Ramsey uses them in all his kitchens
He shills them for a product deal. Those Hexclad pans are shit.
Boil:
>heat up water
>throw shit in once it boils
>let it boil
Stir fry:
>heat up wok or cast iron
>add oil
>toss food in pan and cook quickly over high heat
So he's risking his lucrative 5star culinary empire on a product that is shit? Sounds hard to believe
If only you knew how bad things really were.
there's no risk involved. once you hit a certain net worth, the ruling class will not let you fail, lest you bring any of them down as collateral damage.
Conspiracy theorist. Well the hexclad pots and pans work well from what I've seen. So I'm going to continue to enjoy them anyways!
It's not conspiracy, it's just capitalism. Business magnates make shitbrained decisions constantly (mostly because you can "succeed" in business even if you're clinically moronic), and never face any actual fallout. The company might go under, but the Elites themselves come out unscathed.
sub-60 IQ /misc/ brainrot may have infested most of this site at this point, but every time those morons screech about Tha Joos they're just talking about the ruling class.
do your realize that carbonsteel and cast iron pans last for hundreds of years ? of course he shills for something that needs to be replaced once the nonstick chemicals is all in your body
But it's a cast iron pan. So it's made to last for hundreds of years?
>oh no an entrepreneur isn't allowed to make a small product
Food moron here, how does stir-fried food compare to boiling? Cause I boil everything out of laziness. Eggs, chickens, beef, veggies etc.
Probably just oils that you use to stirfry. Anon boiled chicken sounds disgusting
I boil chicken for my dog to eat. How do you live like this.
Please post this question to IST so we can laugh at you there
They're fricking fine
All this purity spiral bs is getting tiresome. If you listen to the "alt-health" crowd, all you can literally eat is eggs and beef on a campfire
alt-health crowd kek
the israelites are hard at work with their loose buzzwords
Right. Purists are so annoying.
>noooo you can't enjoy that because it's easier and more convenient!
>why are you enjoying that modern thing! Our great ancestors used a slab of iron to cook!
just get the ones made with ceramic instead of Teflon
The non stick israelite fears the griddle
Only Teflon is dangerous for humans, and only if you scrape your pan with metal utensils. If the black on your Teflon pan is flaking, THROW IT AWAY.
cast iron fricking sucks just get stainless steel if you want a BIFL pan.
bros what if you have an allergy to stainless steel?
whenever i eat food that i've cooked in stainless steel, i get adhd and also my gallbladder gets stuck, like the bile doesnt get released unless i massage it
what now
>bros what if you have an allergy to stainless steel?
Zoomers are out of control
>Zoomers are out of control
not a zoomer
it's a real thing though. it's the nickel in the steel. utensils and pans and all that stuff usually come with 18/0 steel instead of 18/10 for this specific reason
18/0 versions of the same product*
I’ve been using glass borosilicate pans
Anyone else autistically afraid of handle studs? I can't help but imagine oil and bits of foods collecting there over the years
i cook everything in my cast iron pan, and everyone who doesn’t is a moron
It's just an unnecessary poverty option. Get yourself a good carbon steel or cast iron skillet instead. They're cheap and there is no zog problem with these materials. Even with stainless you will be adding chromium, nickel, etc to everything you cook in them. Teflon and stuff like that just shouldn't be used for cooking.
>inert teflon bits? Not today israelite!
>massive amounts of iron with every dish? GLOBGLOBGLOB
If it's seasoned properly that won't be an issue. I prefer carbon steel because it heats faster, it's lighter and does the same thing cast iron does. Most great chefs use carbon steel. Typically people who get iron disorders are those with poorly seasoned pans or they have genetic issues like hemochromatosis. Literally not my problem.
Also another good idea is getting a copper bowl if you make shit like scrambled eggs or bake frequently. It's just different.
Issues with them were much more of a problem when nonstick pans were new, and shit really hadn't been figured out yet with what polymers to use and how to get them to stay in place. If you're using them to do basic shit like sautée, they're completely fine. Just don't use them for super high heat things like frying or put them in the oven.
Carbon steel is the best so long as you take care of it. If your worried about non-stick, but are kinda lazy then stainless would work. I use cast iron, but that's only because I bought it 10 years ago and I'm too cheap to bother replacing it.
Rate my pan?
What pan do I get my mother? Cast iron is too heavy for her and I'm not there to cook for her daily; what's the least likely thing to kill her or whatever that an older woman won't have trouble handling?
there are light weight cast iron stuff coming out nowadays, less layers or some shit. not as good but easier to handle. other than that maybe a steel pan? there are many lighter versions of those
Carbon steel homie
carbon steel is heavy for most non-lifting women too, get something smaller than 28cm
something i can prepp 2large or 3 meals worth of meat on
> either of these 2
https://bagarenochkocken.se/kokkarl-stekpannor/stekpannor/de-buyer-stekpanna-kolstal-lyonnaise-mineral-b-dia-28-cm/
https://bagarenochkocken.se/kokkarl-stekpannor/stekpannor/garcima-lyonnaise-stekpanna-kolstal-28-cm/
make sure to clean it well with soap, really really well if the pan might come with a preservation wax for shipping purposes
and dont stop until youre certain that any shipping wax is gone before you teach her how to season the pan like the following
You can use tallow oil but im expecting most people dont know how to render fat today so go with rapeseed oil.
> apply oil with anything similar to chopsticks that you can hold a folded papertowell that is soaked with the oil
> "Brush" the pan like youre trying to paint a wall,control the heat on the pan & u dont want too much oil
too hot and the oil will start to clump and look smudged and ugly
too cold and itll take too long for the seasoning to harden into the pan
> find the "smoking point" then maintain that heat without the heat continously rising
> keep applying oil with the chopsticks/or its alternative around in circles to gain a nice looking layer
Youll know if its done right when you start to ssee a bronze colour almost like a bronze toasted sandwich
its best to use over a gas stove to get enough heat on all areas of the pan or otherwise some areas might be left with no seasoning
(which might be fine)
dont apply too much layer on top of already applied seasoning layers or itll be hell for you to scrub it off the day that the natural seasoning has started flaking off too much
that you simply feel that its best to re-seaoning it all over again (which you need chainmail scrubber) which might look like a ringmail/chainmail outfitted sponge.
youll probably know when the seasoning is done by the judging from your own eyesight
avoid using acidic foods in it or itll neutralize the natural seasoning applied to your pan.
if you want to make something like a meat mince with acidic stuff like tomatoes then simply pour over the cooked meat into something u can let it simmer with additional ingredients
> after cooking & washing with scolding hot water
use the cheapest oils you can buy/have to apply a preservative layer that helps preserve the seasoning and keeps the pans from ever starting to rust
now your mom has a pan that will last for hundreds of years as long as she isnt treating it like a sandBlack person
Just get all clad stainless steel. Heat pan fully (water droplets should dance). THEN add oil (preferably ghee or avocado oil). Then add food. You shouldn’t have a problem with food sticking. And if it’s sticks, let it soak in soap over night. Never need to scrub. It’s really not hard. Real chefs all pretty much use stainless steel.
Cast iron can be a b***h sometimes, and you can’t cook everything on it.