Comment on Anon recommends a cast iron pan

TimewornTraveler@lemm.ee ⁨4⁩ ⁨weeks⁩ ago

• LustyArgonianMana@lemmy.world ⁨4⁩ ⁨weeks⁩ ago

  No, the main benefit is that it I’d made out of something edible that won’t give you cancer

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  • ngwoo@lemmy.world ⁨4⁩ ⁨weeks⁩ ago

    Stainless steel is unreactive and is leeching less into your food than cast iron, if that’s your main concern. We already know that burned things are a carcinogen so why wouldn’t that include burned polymerized vegetable oil?

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    • Wrufieotnak@feddit.org ⁨4⁩ ⁨weeks⁩ ago

      I think they mean Teflon coating. While Teflon itself is not carcinogenic, the chemicals used in its production are in the PFAS group and not so healthy.

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    • ch00f@lemmy.world ⁨4⁩ ⁨weeks⁩ ago

      Iron is literally a nutrient.

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• Mr_Blott@feddit.uk ⁨4⁩ ⁨weeks⁩ ago

  The one reason professional chefs don’t use it is because it doesn’t disperse the heat evenly tho

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  • 9point6@lemmy.world ⁨4⁩ ⁨weeks⁩ ago

    If you need even heat distribution, copper pans are the way to go

    And they definitely need more babying than cast iron IMO, cast iron pans will take any and all abuse, then you can just clean & season them again and your pan is good as new

    If you get cooper too hot, use the wrong utensils or generally not treating it with kid gloves, it’s gonna end up ruined after a few years, especially if it’s a tin lined one

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    • Mr_Blott@feddit.uk ⁨4⁩ ⁨weeks⁩ ago

      You’d be extremely daft to use copper that wasn’t tin lined btw

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      • 9point6@lemmy.world ⁨4⁩ ⁨weeks⁩ ago

        Oh yeah, compared to a bare copper pan, for sure

        There are some modern ones that are lined with stainless steel though and they don’t have as much of an issue with high temperatures

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  • TimewornTraveler@lemm.ee ⁨4⁩ ⁨weeks⁩ ago

    you heat it way up then use a low heat after it gets to temp. that’s a commercial issue

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