• @Anamnesis
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      472 days ago

      There’s nonstick without pfas. Does it have other chems we have no idea about? Probably. But not pfas.

      • @[email protected]
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        202 days ago

        Non stick isn’t even good for cooking, get a nice stainless steel pan and see how much better food tastes

        • @Anamnesis
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          131 day ago

          I have never once cooked with a stainless steel pan and not had the food stick like crazy. Dump as much vegetable oil as you want in, let it heat up as much as you want, that tofu is sticking to the pan and getting ruined in stainless steel. I’m convinced that people who swear by stainless only ever cook meat.

          • @cashew
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            220 hours ago

            I cook vegetable dishes all the time in stainless steel. Works fine. It all comes down to technique and heat control.

          • @[email protected]
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            21 day ago

            Never had such a problem, even scrambled egg and the pan looks like new after

            Never tried vegetable oil though

        • dream_weasel
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          202 days ago

          I think you’ve misspelled cast iron. Or maybe carbon steel?

          I do want some stainless skillets, but specifically to stick fond in from meat searing, not to replace nonstick. It’s for actually the opposite purpose.

          • @[email protected]
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            32 days ago

            Any of the above, just a hell of a lot easier to clean stainless. A little water and it’s like new

            • @[email protected]
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              82 days ago

              What now? Of all the things stainless excels at, cleaning certainly isn’t one of them. Much easier to clean a nonstick or iron pan. The nice thing about stainless is you can use aggressive scouring pads or barkeepers friend etc to go to town on them at least, but stainless excels at adhesion and heat distribution and makes for a tougher cleanup.

              • @[email protected]
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                2 days ago

                I have been cooking on stainless for over a decade, if it’s sticking or tough to clean you’ve done something wrong

                Check the pan surface, it needs to be clean and smooth when starting, heat marks are good

                When starting, don’t add food till it’s hot

                Never use scouring pads, it’ll create grooves in the surface that make food stick

                Barkeepers friend is fine but a freshly polished pan will stick at first

                Anything stuck to a stainless steel pan will come off with water, if it doesn’t you probably cooked too hot

                • @cashew
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                  220 hours ago

                  You are absolutely correct. I have no idea where all of this animosity towards stainless steel cookware is coming from. It’s an absolute workhorse and doesn’t need princess treatment like cast iron or carbon steel.

        • queermunist she/her
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          2 days ago

          Switching to stainless has been great. If something sticks I can just scrape it off and then add a little more oil to prevent a repeat. I’m not sure why non-stick pans even became popular. I guess probably the low-fat fad had something to do with it.

          • @[email protected]
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            11 day ago

            Non-stick is used as a crutch by people since you don’t need to know the proper temperature to cook at or basic simple prep before cooking. That’s the only reason I’ve been able to figure out.

            I cook in enameled, stainless, cast iron and carbon steel pans all the time and food will stick if you put it in cold or with the pan is too cold or too hot, too little fat.

            • queermunist she/her
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              121 hours ago

              But like, even if it sticks I can just go at it with my steel spatula and it’s fine.

              I guess some people just don’t want cooking to be an involved process. Stainless isn’t necessarily a “set it and forget it” way of cooking.

              • @[email protected]
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                24 hours ago

                For sure, it’s not really a problem and often is a feature that release a bunch of great flavour when deglazed and such. But then you’d have to be bothered learning that basic skill. And learning stuff is considered hard for some reason.

            • queermunist she/her
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              2 days ago

              It doesn’t even taste good! I fully understand cooking unhealthy food for the sheer joy of eating it, but low-fat PFAS garbage is missing one of the most important flavors of our pallet. I spent so many years thinking I didn’t like vegetables lol

              Today I broiled broccoli, carrots, onions, bell peppers, peas, and garlic in oil and sweet chili on a stainless pan. 🤤

            • @Szyler
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              01 day ago

              It’s not unhealthy until you add sugar to give the good a resemblance of good taste after removing the fat.

        • @Kbobabob
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          72 days ago

          Carbon steel is acceptable as well.

      • @affiliate
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        42 days ago

        the other chemicals are always going to be plastic, just under a different name

        • @Desistance
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          31 day ago

          I hate to be the acktually guy, but acktually, there’s pocketed carbon hex steel and titanium interior. Both are not plastic and have non stick properties without any forever chemicals. Also there’s ceramic but requires wooden utensils and lower temps to keep it that way.

          And then there’s seasoned cast iron which can be non stick if you properly maintain the seasoning. Stainless steel can be non stick at the right temperature and oil. But it takes temperature control.

          There are options and none of them requires pfas or plastic.