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Comment by newZWhoDis | Hacker News Reader

I just want solid diamond cookware.

Wouldn’t a diamond skillet be incredibly non-stick, easy to clean, and totally non toxic?

There are diamond pans that I think are a ceramic mixed with industrial diamond dust. I had one once and it was amazing- very non stick and didn’t scratch like teflon.

I am actually.surprised you arent getting any responses

With the current focus on PFOS and just amount of garbage materiel used to prepare our foods, I think some innovation is just around the corner.

> some innovation is just around the corner

It's already here! Stainless steel for pots, carbon steel for pans.

Once I got my first carbon steel pan (not cast iron) I knew it was game over for the teflon pans in my house. I'm now gradually replacing the teflon pans with carbon steel, and then I'll never have to replace another pan in my lifetime.

The upcoming PFAS ban in Europe will probably accelerate this transition greatly, unless DuPont et al have too much influence over politicians...

I replaced my téflon pans with carbon steel. I find the transition and learning curve to be much more difficult than téflon.

Cooking an egg is a big no-no, I need to think about when to squeeze a lemon or when to put my tomato sauce otherwise I might damage the seasoning. Nothing blocking but definitely a lot of things I don't want to think about.

The fastest and the easiest way to cook eggs is in a closed glass vessel in a microwave oven.

The power and time must be selected carefully, to avoid explosions, but once the right combination is determined it will always be perfectly reproducible.

I prefer to separate the egg whites and the yolks before cooking (and mix them with different ingredients, possibly whipping the egg whites first), but making fried eggs or scrambled eggs is as easy.

The eggs can be cooked alone and mixed later with other ingredients, or they can be mixed with other ingredients before putting them in the oven.

For stuff like eggs or pancakes, stainless is actually better in my experience. Just use a little oil and get the pan hot enough so that you have the initial Leidenfrost effect until the bottom of what you are frying has had time to solidify, then you're golden.

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