non-stick is overrated to begin with
I’d say it’s correctly rated. It does the no-stick well while not being as durable. In my experience that’s what people expect from it.
Comment on Is it safe to use pans with peeling nonstick coating?
grue@lemmy.world 11 months ago
Do you want to eat teflon? 'Cause that’s how you end up eating teflon.
In theory, the teflon should continue to be inert as it passes through your digestive tract, but don’t do that. It’s time to throw out the pan.
Related advice: non-stick is overrated to begin with. Replace all your nonstick pans with tri-ply stainless clad aluminum, cast iron (enameled or not), carbon steel, etc…
If you insist on having a teflon pan, recognize it for the semi-disposable item it is: get the cheapest one you can find, use it only for things that really need it (e.g. eggs), and accept that you’re going to be throwing it out and replacing it every couple of years.
Kusimulkku@lemm.ee 11 months ago
TrickDacy@lemmy.world 11 months ago
I’ve never known anyone in real life who owns Teflon cookware who thinks it’s a concern in any way. If they saw any issue with their 15 year old teflon skillet, it’s that it visually looks bad from all the scratches
gravitas_deficiency@sh.itjust.works 11 months ago
That’s because most people didn’t realize they start shedding microplastics after the coating is damaged and you keep cooking with it.
Gormadt@lemmy.blahaj.zone 11 months ago
The main issue from Teflon is the manufacture of Teflon
Making that stuff makes some gnarly byproducts
The Teflon it’s is relatively safe as long as you keep it under like 220C, if it gets too hot it will start breaking down and releasing some gnarly gas
TrickDacy@lemmy.world 11 months ago
I mean, I never cared to know more, when in 2001 someone told me that I’d be eating chemicals if I used metal utensils with non stick. I never needed or wanted proof that was bad. Other than having to explain this several times, it’s never caused me any issue just to not do it. Using different cookware or a wooden spoon is quite a low effort fix.
I’ve found that time and again, when I explain this, people almost act like I’m stupid for caring to take this tiny precaution. I’ve always found it really weird to need hard evidence before taking easy precautions which cost little to nothing… Like people who smoked until it was proven to cause cancer. It was pretty fucking obvious to anyone couple years into adulthood and paying attention… that shit was bad for you.
Kusimulkku@lemm.ee 11 months ago
The one concern is that cheaper ones get ruined real fast, that’s why all cooking groups hate them (but people also keep buying them because cheap and convenient).
grue@lemmy.world 11 months ago
The one concern is that cheaper ones get ruined real fast
Expensive ones get ruined real fast, too. There’s no point in buying expensive teflon cookware; it all wears out at the same rate, so the fancy stuff is just a rip-off.
Squiddles@kbin.social 11 months ago
I don't even think you need one for eggs necessarily. I switched from PTFE nonstick to all metal (stainless/carbon steel and cast iron) a few years back. Eggs were no problem once I figured out heat control. I cook scrambled eggs and omelettes every week with no sticking.
I did eventually get a ceramic nonstick for making soft tofu in a sticky sauce. Definitely don't try that in a stainless steel pan. It worked okay in the carbon steel wok, but was obnoxious to clean.
grue@lemmy.world 11 months ago
Oh, for sure, you don’t! I didn’t phrase my previous comment correctly: what I meant to convey is that if you must have a teflon pan, only use it for the very few special things that benefit from it the most instead of as a general-purpose pan.