- cross-posted to:
- videos@lemmy.world
- cross-posted to:
- videos@lemmy.world
It seems I shouldn’t have posted this without context
TL;DW
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yes the video is (at least partially) about Teflon, hence the cynical title
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no, Teflon (or generally big Fluoropolymers) are not the problem. Ingesting them does nothing to you, because as long, chemically inert polymers they just pass through you from one end to the other
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The problem are perfluoroalkyl acids: C8 (PFOA) and later substitutes such as C6/GenX, PFOS, PFHA, PFHxS which are chemicals used to start the Teflon polymerization. They are short-chained carbon-fluorine molecules that coincidentally mimic the structure of fatty acids, thus can accumulate in our bodies without a way for our bodies to break them down.
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These chemicals leach into the environment from factories and accumulate in everything, to the point that the whole water cycle has been contaminated (yes that shit comes down everywhere with the rain)
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There is conclusive proof that PFOA exposure is linked to a number of organ damage and cancers, particularly testicular cancer and kidney cancer, with likely links to lung and pancreatic cancer not reflected in the study due to survivor bias (they died before the study was concluded)
Got myself a set of ceramic coated pans just a few days ago. Am very happy with them. No PFAS at all and much better anti stick than my old teflon pan.
Enameled cast iron is like magic.
Worst case I let it soak for a bit and it comes out clean with just a brush in a minute.
The trick is to use wooden spoons to prevent scratching. Egg sticks to the scratches and forces you to make more scratches as you attempt to scrape it off.
This puts me off it. I like to be able to use metal tools on my pans
I known, me too. But wood is basically uncookable biodegradable plastic that doesn’t give you cancer. So you use it, wash it and re-use it. It gets soaked in food and oils and stuff probably grows in its pores. But at the end of the day you don’t eat the spoon and I haven’t heard of anyone getting sick from a wooden spoon infection. but I’ve heard of millions getting cancer from “somewhere”… Pfoas.
The trick is to use any cast iron, carbon steel, stainless and heat the pan then add oil before cooking. zero stick when done after heating
Doesn’t work though if I want to fry something with little or even without oil, which I do on occasion.
Yeah unfortunately. I wish we can have pans with built-in temperature sensors
I have a 12 inch stainless steel pan, i preheat it and then add oil but some amount of sticking is inevitable, especially around the edges where ever the food isn’t touching the surface of the pan, the oil burns and polymerises on the pan and it’s a pain to remove, even with barkeepers friend, that’s why I got a 10 inch ceramic hard anodized aluminum pan for cooking eggs and small quantities of foods. I just use the big pan when cooking in bulk now.
I generally use either wood or plastic when cooking with an anti stick pan (although, supposedly ceramic coating can take more of a beating than teflon).