Comment on YSK You don't need Teflon pans for nonstick
huppakee@lemm.ee 1 day agoThanks for this but I will stay say teflon is simpler (not better!)
Fresh teflon is. Then you start throwing it away in a year or two since your teflon coating has FLAKED off despite using only wood-plastic-silicone and handwashing it carefully.
And then you read TEFLON FLAKES cause cancer.
And then you start putting two and two together.
right? six steps and having to deal with hot oil every time or use teflon and have a slightly higher risk of cancer and zero extra steps to cooking. I’ll stick with teflon and hope for a global war to wipe us all out before I have to worry about cancer.
I want to shun you but it seems like you’re struggling enough 😑
I have so many uses for this sentence in my life.
If you’re lazy just say that
i am lazy but i’m not even saying doing less steps is worth the cancer it gets you. I’m just pointing out that simplicity isn’t really a strong side of stainless steel when comparing it to teflon since simplicity is basically the only thing teflon has going for it.
Afaik Teflon isn’t carcinogenic. Veritasium recently made a video about teflon and more importantly PFOA used to produce teflon.
Here if interested youtu.be/SC2eSujzrUY
Extremely weird thing to be elitist and off-putting about.
I like the heat retention of a good heavy and smooth cast iron best, and you don’t have to season it very often at all. I pre heat it, add a little butter or oil, and do my cooking. Only way to go if you aren’t cooking a steak or burgers outside. Eggs slide like new Teflon.
JustJack23@slrpnk.net 1 day ago
The most annoying thing for me with Teflon was that in two years or so it is no longer nonstick, so your pans have essentially an expiration date.
Not to mention that it will be scratched and danger to you and all around you long before that.
I preach the gospel of our lord and savior stainless steel pans!
NuXCOM_90Percent@lemmy.zip 1 day ago
A soft (e.g. silicone) spatula is all you really need to avoid damaging a non-stick pan. And they are incredibly useful for other uses (a rubber flipper is awesome if you are perpetually impatient when it comes to flipping meat and don’t want to damage the skin).
But yeah. They are inherently a consumable which is why nobody should ever spend more than 20-ish (pre-trump) USD on one. It is up to an individual to decide if they would use it enough to justify that.
mosiacmango@lemm.ee 1 day ago
Id recommend going for carbon steel instead of teflon if all clad or steel is too much work.
For like $40-60, they heat up insanely well, are very light and will last your lifetime. They form a non stick coating after several uses just like cast iron.
Minnels@lemm.ee 1 hour ago
I bought two a couple of months ago and I am never going back to anything else.
Semi_Hemi_Demigod@lemmy.world 1 day ago
+1 on the carbon steel pan. Eggs slide right off mine.
techt@lemmy.world 12 hours ago
Sometimes the food can do it too – I scratched my last nonstick pan with a silicone spatula because I ground black pepper on my eggs and caught a craggy piece just right while flipping. After being super careful for months! So irritated.