• Kecessa@sh.itjust.works
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    6 months ago

    That’s the first part, used correctly it’s a non issue so just use your nonstick correctly.

      • Kusimulkku@lemm.ee
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        6 months ago

        Using nonstick correctly: Don’t use metal and don’t heat it over 260 °C

      • brad_troika (he/him)@lemm.ee
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        6 months ago

        Source on the pan giving you cancer?

        Yes, non-stick becomes stick because the teflon coating comes off, it’s really hard to make teflon stick to anything. Using metal utensils will hasten this but afaik simply using heat will help loosen the teflon coating.

        I don’t mind buying a new non-stick pan about every 5 years (last one lasted 7), I usuall stick to the cheapest ones, they serve a specific service to me that stainless ones can’t do.

          • brad_troika (he/him)@lemm.ee
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            6 months ago

            Afaik the coating is not a carcinogen only under certain circumstances like high heat can it produce something unsafe but even there it’s just potential, not yet proved to be carcinogenic but feel free to prove me wrong.

              • brad_troika (he/him)@lemm.ee
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                6 months ago

                Are we reading the same article? It doesn’t say it’s bound to the pan. Why bother to choose a source that you don’t read and disagrees with you?

                  • brad_troika (he/him)@lemm.ee
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                    6 months ago

                    I’m out of my element here but my understanding is that the chemicals in the FDA article are not the non stick layer, it was used in creating it and is bound to it. While I wouldn’t suggest eating it (the coating) and can be harmful when heated to levels uncommon (but not impossible) in a kitchen environment there’s no proof that teflon dishes can increase the chance of cancer.

          • brad_troika (he/him)@lemm.ee
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            6 months ago

            The part you quoted says nothing about cancer, article only mentions potential risks with no evidence and no article cited. I’m sorry but articles like these are why people believe chocolate cures cancer or sitting down is as bad as smoking.

            I don’t claim there’s no connection but so far I’ve seen no evidence.

        • HikingVet@lemmy.ca
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          6 months ago

          I bought a cheap stainless pan about 20 years ago. Don’t have issues with food sticking, don’t have to worry abouy coatings coming off, and if the handle breaks I can make a new one.

          Coating breaks down, stainless doesn’t.

          • nomy@lemmy.zip
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            6 months ago

            I have a mix of stainless steel and cast iron. I’m not terribly worried about consuming small amounts of either of those.

            A bonus is that because it’s all metal I can use most of it in ovens or while cooking outdoors.

            Sticking isn’t really that much of an issue if you’re careful. I feel like non-stick would’ve never taken off if people knew how toxic it was in 1970.

    • I_Miss_Daniel@lemmy.world
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      6 months ago

      In other words don’t do what I did and put half a litre into a $6 pot on your new induction cooktop and set it to 2kW to see how long it takes to boil.

      It boils quick.

      It then boils more enthusiastically than you’ve ever seen before, and a cancerous stench fills the air as the coating breaks down and the pot deforms.

    • Valmond@lemmy.world
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      6 months ago

      Like throw it away every 6 months.

      Edit: or 1 or 2 years, it was hyperbole. Instead of like never throwing it out?

      • pistonfish@feddit.org
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        6 months ago

        The nonstick pans I’ve using are several years old now without any signs of deteriorating nonstick surfaces. Use cookware out of wood or plastic to not scrape off the coating.

          • FuglyDuck@lemmy.world
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            6 months ago

            I have a kitchen full of nonstick pans. They’ve been in use since my grandma’s mom.

            Got them from grandma.

            Don’t freak out but cast iron was the OG nonstick, right?

              • pishadoot@sh.itjust.works
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                6 months ago

                I raise the BS flag. A chef is responsible for creating and planning the restaurant menu, which means they have to create dishes that fit the restaurant niche and local customer base’s interest, while also fitting the recipes into the workflow of the kitchen setup, ingredient availability from suppliers, etc. They have to worry about prep capacity, yield percentages vs cost of the menu items, etc.

                I studied culinary arts and worked in the restaurant industry for eight years before I got out. There is a difference between a chef and a cook and a kitchen manager. Were you a line lead, or kitchen manager? I might buy that.

                The chef is not just someone who wants to break their back until they make it up the hierarchy, they’re usually the one who is passionate enough that AFTER breaking their back all day they go home and STILL COOK. I went home after 14 hour days and made cereal or whatever because I was sick of cooking.

                Never once have I ever heard an actual chef call themselves a “professional chef.” Most actual chefs I’ve met are snobbishly anti-nonstick as well, but that’s not necessarily a rule. ALL of them could make a Teflon pan last more than a year or two.

                Your comments stink, I don’t buy it, unless you were a glorified kitchen manager that the restaurant called a “chef” but you had no real job in making the menu or new recipes.

      • idunnololz@lemmy.world
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        6 months ago

        I’ve had mine for 2 years now. It’s still non stick and I cook extremely regularly. Eg. 90% of my meals are cooked by me. I think some non stick pans are shit though because one of the ones I own started deteriorating after a year.

      • Kecessa@sh.itjust.works
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        6 months ago

        If you use it incorrectly then yeah. You might as well stop making food as well because clearly you don’t know what you’re doing.

    • snowe@programming.dev
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      6 months ago

      recent studies have stated that the pans offgas from manufacturing for weeks after you’ve bought them, no heating needed, so no, that’s not correct. and it was known that they offgas at only 325ºF years ago. https://www.ewg.org/research/canaries-kitchen

      so no, teflon pans are bad no matter how you use them, they’re bad for the environment, they’re bad for your health, they’re bad for animals, they’re bad for babies that haven’t been born yet.