Comment on We poisoned the whole planet so our eggs wouldn't stick to the pan 🙃

• Korhaka@sopuli.xyz ⁨1⁩ ⁨year⁩ ago

  This puts me off it. I like to be able to use metal tools on my pans

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  • altphoto@lemmy.today ⁨1⁩ ⁨year⁩ ago

    I known, me too. But wood is basically uncookable biodegradable plastic that doesn’t give you cancer. So you use it, wash it and re-use it. It gets soaked in food and oils and stuff probably grows in its pores. But at the end of the day you don’t eat the spoon and I haven’t heard of anyone getting sick from a wooden spoon infection. but I’ve heard of millions getting cancer from “somewhere”… Pfoas.

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    • Korhaka@sopuli.xyz ⁨1⁩ ⁨year⁩ ago

      Oh yeah wood cooking stuff is ok, my spoons are wood as I normally use a spoon with a stainless steel saucepan, then it’s a metal spatula on cast iron

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• accideath@feddit.org ⁨1⁩ ⁨year⁩ ago

  I generally use either wood or plastic when cooking with an anti stick pan (although, supposedly ceramic coating can take more of a beating than teflon).

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• arin@lemmy.world ⁨1⁩ ⁨year⁩ ago

  The trick is to use any cast iron, carbon steel, stainless and heat the pan then add oil before cooking. zero stick when done after heating

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  • accideath@feddit.org ⁨1⁩ ⁨year⁩ ago

    Doesn’t work though if I want to fry something with little or even without oil, which I do on occasion.

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    • endeavor@sopuli.xyz ⁨1⁩ ⁨year⁩ ago

      You need to thruoughoutly preheat it and roll rhe oil around so it gets into every pore of the pan. You can wipe off excess.

      In stews and sauces, excess far can be removed if you don’t emulsify it.

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    • arin@lemmy.world ⁨1⁩ ⁨year⁩ ago

      Yeah unfortunately. I wish we can have pans with built-in temperature sensors

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      • endeavor@sopuli.xyz ⁨1⁩ ⁨year⁩ ago

        Throw water on pan and make sure the beads roll around even after touching the sides.

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  • BackgrndNoize@lemmy.world ⁨1⁩ ⁨year⁩ ago

    I have a 12 inch stainless steel pan, i preheat it and then add oil but some amount of sticking is inevitable, especially around the edges where ever the food isn’t touching the surface of the pan, the oil burns and polymerises on the pan and it’s a pain to remove, even with barkeepers friend, that’s why I got a 10 inch ceramic hard anodized aluminum pan for cooking eggs and small quantities of foods. I just use the big pan when cooking in bulk now.

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