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- cross-posted to:
- [email protected]
Cooking with any plastic is a dubious enterprise, because heat encourages potentially harmful plastic compounds to migrate out of the polymers and potentially into the food. But, as Andrew Turner, a biochemist at the University of Plymouth recently told me, black plastic is particularly crucial to avoid.
In 2018, Turner published one of the earliest papers positing that black plastic products were likely regularly being made from recycled electronic waste. The clue was the plastic’s concerning levels of flame retardants. In some cases, the mix of chemicals matched the profile of those commonly found in computer and television housing, many of which are treated with flame retardants to prevent them from catching fire.
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Do they make wooden thin spatulas?
No, but they do make them in metal.
flame removedants
facepalm. Censorship absurdity.
ML lmao
That is your instance doing a shitty job of filtering.
Ah, the Scunthorpe problem.
That’s probably your instance. It shows up normally for me.
Like when I type ******* it just shows up as stars to you, but I see my password?
hunter2
You got that right think treatment lol
Elite Moderation, zero reading comprehension
Plastic and food shouldn’t mix.
We fucked up real bad. Gonna be a long road to fix this shit.
The new thing is PFAS in the food chain. We’re fucking it up faster than we’re fixing it. Almost like profit motivation was a bad idea.
Food and different metals shouldn’t either.
https://www.youtube.com/watch?v=Lyrj-CYC5I8Food should never touch anything artificial. If it hasn’t been levitating since the day it was hand harvested from old growth forest, it’s basically pure poison.
metal is best shit we got, mate.
stainless steel is OG all purpose.
cast iron is best for some use cases.
enabled cast iron is niche for the more elite chef.
anything is else is trash but willing to hear suggestions.
How about wooden spatulas and glass jars?
Ceramics.
Clay pots or bust, maybe the occasional meat on a stick
Science Luddism x Cottagecore I love it
What is enabled cast iron?
Bet you aren’t activating your carbons either
Enameled
This is very specific since he even build up a little rice tower pressing up against the foil.
Well, you need wet food, metal and another metal all touching each other for this to happen. I’ve seen my sister make the mistake IRL so it certainly does.
How did she manage to do it? I usually only see people use this example for topping half eaten pots, which means the amount of food in them should be far away from the aluminium foil.
What kind of utter madman both (a) doesn’t have matching lids for his pots and also (b) refuses to take the leftovers out of a pot (which is a vessel for cooking, not storage) and put them into a more appropriate container?
Also, if you have a cast iron pan that is extremely rusted, get a brass bristle drill attachment and blast all the rust off with it.
After you have finished that and cleaned it, season it like the other poster mentioned and it will be as smooth as almost any Teflon you’ve ever used.
Geez, I hope people aren’t out there using rusted cast iron. That’s beyond ignorant.
I’m ignorant. Tell me what’s the problem with rust? I thought iron oxide is a fairly stable compound.
I have found cast iron pans in the trash that were trashed because they were Rusty. Cleaning them, de-rusting them, and reseasoning them was enough to put them back into service and they are some of my favorite cast iron.
excess iron can be dangerous but how can anyone cook without fat… unless they wash it heavy duty soap every time.
My brother in law (a chemist) just soaps up his cast irons. He uses them every day and cleans them fairly soon after use. They look like pans you see in a magazine ad. Perfect.
strong seasoning?
Weak soap.
The whole “don’t wash cast iron with soap” advice is old – so old, in fact, that it was from back when everybody used lye soap.
Do yourself a favour and start using proper cast iron or stainless steel frying pans as well. You gotta learn how to use them, but it’s a whole different level. I’m never going back to non-stick.
To get started with a new pan:
- Pour a bit of oil in it
- Dry it ALL up with a paper towel
- Heat up to high temperature, let cool.
- Repeat three times or so. This creates a coating of hardened oil.
Never, ever, wash with soap. If you do by accident, repeat the above process to coat the pan again.(just don’t scrub too violently with soap - I’m being outdated with my advice here)When cooking:
- Heat up pan
- Add oil
- Add things into pan only when hot
- Use water or wine to deglaze when things get a little stuck. That’s where you get deliciousness from - it’s a feature, not a bug.
I use an old cast iron that’s a bit rugged in the bottom for pancakes. It’s the most amazing thing ever. I found it in the trash one day. The cast iron allows me to use a steel spatula when it needs to be thin, otherwise I use wood.
You can wash these pans with soap, you just shouldn’t abrade them. Soap isn’t going to remove the molecular bonding unless you’re scrubbing the hell out of it.
Also, Teflon’s a no go but I was under the impression ceramic is ok. Is anything wrong with that coating for cooking?
Thanks - apparently modern soap is much milder on the seasoning, so it’s not really a problem any more. I’ve never thought to question the advice that was passed down the generations. :)
Nothing wrong with ceramic from a food safety perspective. I love it in my cast iron pot, not sure I would go for it in a frying pan.
I was under the impression ceramic is ok. Is anything wrong with that coating for cooking?
Only that you shouldn’t expect it to actually be non-stick, LOL. Personally, I don’t see the point of it and consider it inferior to cast iron, carbon steel, enameled cast iron, or stainless-clad aluminum.
Ceramic loses its’ non-stick properties quite fast, cause the coating gets porous.
Yeah our Fika ceramic pans aren’t that great anymore after 2 years.
I’m on year four of using a ceramic pan to cook scrambled eggs in butter at least 4 days a week and it is still pretty slick.
Is it other foods like acidic tomato sauces that mess with the coating?
Your coating might be ok for you still, while still having lost a lot of its’ non-stickiness.
Usually, you gan fry eggs on non-stick pans without butter (even if butter is delicious): can you sill do that?
It’s usually not a chemical reaction like what’s happening with acidic foods on the coating of a cast iron/carbon steel pan. Ceramics is quite brittle, so mechanical shocks can create micro cracks, which are hard to see but makes food stick.
A new cast iron pan should be washed with soap and water. They’re usually coated with something you don’t want to be eating to keep them from rusting from the factory to your home. You scrub that off and then season it.
Huh, good to know - I’ve only ever used old ones. They always clean off pretty easy with just water and a firm dish brush.
After Googling a bit, it turns out dish soaps were much more powerful in the past, which is why old people always say not to use dish soap in a pan. Newer soaps are generally milder and won’t damage the seasoning. It never occurred to me to question it. Thanks!
I’ll probably keep going without soap though, but it’s nice to know I can be a little less fanatic about it. :)
I wash my cast iron with dish soap after every use and I can still slide eggs around in the pan. Definitely agree, though. I only have 1 non-stick pan that I almost never use. Stainless steel and cast iron are really the only 2 types that you need
Enameled cast iron (which IMO is different enough from regular cast iron to be a separate category) is a nice choice for dutch ovens.
I thought this is only something done to cast iron. Should you do this with stainless steel pots too?!
The “to get started with a new pan” part only applies to (bare, not enameled) cast iron. The “when cooking” part applies to both.
Generally you don’t need to worry much about pots. If you have a problem of things sticking in them while cooking I guess it would work though. I have a coated cast iron pot for proper cooking, so I rarely use my stainless steel one for other things than boiling stuff. No need to season them for that.
It needs to be done to stainless steel frying pans. If you go for a stainless steel frying pan you probably want to get a five-ply one, which means that there are two layers of (usually) aluminium inside the pan helping with heat distribution. Once you have that it’s a great alternative to cast iron - I find it easier to deglaze because the surface is shiny. But in its own right heat distribution in stainless steel is not good enough to make for a good pan, and a good stainless steel frying pan comes with a bit of a learning curve.
I guess it’s the same thing with carbon steel as well, but I have no experience with that.
Greenpan FTW!
