Teflon microplastics and nanoplastics released from non-stick cookware | Hacker News Reader

Teflon microplastics and nanoplastics released from non-stick cookware

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34 pointsRadixDLT12 comments

After dealing with light, highly fragile, warping, burning, and expensive junk for the first half of my life, I am done with non-stick cookware. Cast Iron all the way baby! MAYBE stainless steel if I'm feeling fancy. Titanium for hiking. With a little bit of skill and oil, nothing sticks to them anyways. If it does, just deglaze with some heat and water.

It feels great, buying the last pan I will ever need.

Absolutely agree, love cast iron.

One contra point, Titanium when hiking functions well if you're bringing a gas cooker.

However, I will never cook with Titanium over a fire again - You can literally burn soup.

Just use a hanger and place pots higher.

https://www.survivalresources.com/suspending-pots-over-a-fir...

We use a FlatCat Bobcat system with a Kovea Spider. We can probably make hydrogen with that thing if we wanted to. Cooking with anything over a fire is a PITA. If I'm going to cook using wood/sticks I use a Firebox or another debris stove unless I'm car camping and can bring the dutch oven.

Cast iron, one nice big aluminum frying pan and a few soup kettles. Anybody here still using the other stuff: I’ve converted my three best friends with gifts and zero complaints. It’s so easy, don’t fear the stick! (Two types of sticks: the good one only lasts a few seconds and are the proteins reacting if I am correct, the second one tells you you started too cool and will give you some time to overthink your sins while scrubbing.)

I agree, we love it too!

We bought from here: https://www.solidteknics.com/

It’s absolute iron cookware porn imo, best stuff I’ve owned.

Oh great! There goes my budget again!

Carbon steel is great,too!

I’ve been researching stainless myself. I’m far from a fancy chef, hell I’m far from any kind of chef! But I’m looking for something more durable and low-maintenance. Cast iron/carbon steel both have the mysterious “seasoning” to keep in mind. Stainless appears to require the right amount of heat, and that’s about it.

I cook a lot of eggs, and no meat at all, so if and only if a quality stainless pan works as promised when heated properly, it seems like the best fit for my needs.

Seasoning is really easy despite a lot of claims that you have to baby the pans or whatever. The pans will acquire seasoning naturally over time from cooking unless you are using steel wool and a flap disk to clean it. My old pans wouldn't even think about sticking to eggs. Newer ones take a while to figure it out though.

The big thing is to remember, after washing with soap, to dry and re-coat the pans with a bit of oil on a paper towel or rag. Usually I just stick the pan on the stove to get rid of the water, then wipe it down real quick and stick it back in the pantry. This is the one advantage of stainless steel, since it's machine washable. I just stick my stainless in the dish washer and make sure to use powdered detergent since it contains both enzyme and bleach.

I think a lot of the push for non-stick cookware came from the low-fat fad of the late 80s. You didn't need to use oil when cooking, or not nearly as much.

Small birds are especially susceptible to teflon. If you have a feathered pet, be cautious.

I have a Teflon coated magnet in my finger. I wonder if that was a bad idea

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