Comments

• SplashJackson@lemmy.ca ⁨10⁩ ⁨months⁩ ago

  Isn’t teflon a cancer-causing “forever chemical”?

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  • paraphrand@lemmy.world ⁨10⁩ ⁨months⁩ ago

    Hey, did you hear veritasum made a video?

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    • huppakee@lemm.ee ⁨10⁩ ⁨months⁩ ago

      No I didn’t, you have a url for me? /s

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  • SerotoninSwells@lemmy.world ⁨10⁩ ⁨months⁩ ago

    Veritasium did a video on this topic a few days ago. I highly recommend it. There’s a bit of nuance here, from what I understand, regarding PTFE which is the chemical composition that Chemours markets as Teflon. The video talks about PTFE being rather inert, passing through our bodies if we ingest it. The real issue is heating the substance above 350° C (662° in freedom units).

    I’m not an expert but I think it’s worth reading up on the subject. If there’s anyone else more read up on the subject please let me know if I’m wrong here.

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  • Dindonmasker@sh.itjust.works ⁨10⁩ ⁨months⁩ ago

    Veritasium just released a video about teflon and it’s impacts yesterday youtu.be/SC2eSujzrUY tldw they say that it’s fine for non-stick pans at lower temperatures but the smoke it creates at high temperatures is where the danger is. Especially for pet birds.

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  • fujiwood@lemmy.world ⁨10⁩ ⁨months⁩ ago

    lemmy.world/post/29654949

    Something like that.

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  • fokker_de_beste@feddit.nl ⁨10⁩ ⁨months⁩ ago

    Veritasium made an interesting video about this. The teflon on pans shouldn’t be dangerous (unless heated above 350°C), but in the process of making teflon dangerous “forever chemicals” do get released

    youtu.be/SC2eSujzrUY

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  • Pothetato@lemmy.world ⁨10⁩ ⁨months⁩ ago

    Veritasium just made a great video about the history of Teflon and related chemicals. I got claude to help me put here:

    Teflon and PFAS Health Concerns

    Teflon (polytetrafluoroethylene or PTFE) and related compounds have several health concerns:

    Teflon itself

    • The intact, long-chain PTFE polymer generally passes through the body without being absorbed, as you noted
    • Not considered directly toxic when ingested in its stable form

    Related harmful compounds

    PFOA (C8) and PFOS:

    • Used historically in Teflon manufacturing (not present in final product)
    • Extremely persistent “forever chemicals” that bioaccumulate
    • Associated with:
      • Various cancers (kidney, testicular)
      • Immune system impairment
      • Thyroid disruption
      • Reproductive issues
      • Developmental problems

    Shorter-chain PFAS (including C6):

    • Introduced as “safer” replacements for C8 compounds
    • Still very persistent in environment and bodies
    • Growing evidence suggests similar health concerns to longer chains
    • May be more mobile in environment

    Heating concerns

    Teflon breakdown:

    • At normal cooking temperatures (below 500°F/260°C): minimal risk
    • At high temperatures (above 500°F/260°C): Teflon begins to degrade
    • At very high temperatures (above 660°F/350°C): releases toxic gases including:
      • Fluorinated compounds
      • Particulate matter
      • Can cause “polymer fume fever” in humans (flu-like symptoms)
      • Fatal to birds due to sensitive respiratory systems

    Recommendations:

    • Don’t preheat empty pans
    • Avoid high-heat cooking with Teflon
    • Replace scratched or damaged Teflon cookware
    • Consider alternatives like cast iron, stainless steel, or ceramic

    I have never has success with stainless steel but I will definitely try the heat/wipe/fresh technique if I get a chance.

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  • Zagorath@aussie.zone ⁨10⁩ ⁨months⁩ ago

    Teflon itself is perfectly safe. It’s far too large for your body to absorb.

    But many of the byproducts involved in the production of teflon are much less safe.

    In other words, if you already own a teflon pan, you’re fine. Keep using it. But if you’re considering buying a new pan, there are good reasons to avoid teflon.

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    • frezik@midwest.social ⁨10⁩ ⁨months⁩ ago

      It’s also important to note that Teflon (PTFE) is used in a multitude of stuff, and there’s no easy replacement. Got a 3D printer? The tube connecting the extruder motor to the hotend is probably PTFE.

      The PTFE industry isn’t going to collapse just because we all switch to different cooking pans.

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  • _haha_oh_wow_@sh.itjust.works ⁨10⁩ ⁨months⁩ ago

    They are used to produce teflon and will be released if the coating is damaged.

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  • inlandempire@jlai.lu ⁨10⁩ ⁨months⁩ ago

    Yes

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    • AnarchistArtificer@slrpnk.net ⁨10⁩ ⁨months⁩ ago

      Is there a particular cut of beef that’s ideal for this?

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    • Hadriscus@lemm.ee ⁨10⁩ ⁨months⁩ ago

      oooohhh I was just in Nosy Be, I ordered a ravitoto once, unfortunately they didn’t have the ingredients on that day. It’s still a mystery to me. Mais j’adore le nom il me fait rigoler

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• Big_Boss_77@lemmynsfw.com ⁨10⁩ ⁨months⁩ ago

  Wok with Tak is an awesome channel. It’s one of those “Bob Ross” style channels that show up every now and then. Full of good information and some decent recipes.

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• Gradually_Adjusting@lemmy.world ⁨10⁩ ⁨months⁩ ago

  It’s the simplest thing in the world with a stainless pan. Bring up the heat, add in some oil, wait for it to smoke, wipe it out with a cloth, in with cold oil, add in your food. It won’t stick.

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  • endeavor@sopuli.xyz ⁨10⁩ ⁨months⁩ ago

    I just let it go until leidenfrost, add oil and roll oil around and its good to go. If you are making eggs, reduce the heat and wait a bit. Only difference vs teflon is that you put the pan on heat while you are prepping to ensure thorough preheat. Havent used teflon in years. Havent missed it either, I make pancakes (local ones are thin, not quite crepe like but thin) with only one knob of butter at the beginning just fine. No oil in pancake batter either.

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    • Gradually_Adjusting@lemmy.world ⁨10⁩ ⁨months⁩ ago

      No oil in your batter? I wanna know more. Doesn’t that make the pancakes too chewy?

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  • courval@lemmy.world ⁨10⁩ ⁨months⁩ ago

    “wipe it out with a cloth” I’m curious about the cloth you use and what you do it? Sounds really messy an oil soaked cloth… But you do say it’s the simplest thing…

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    • Gradually_Adjusting@lemmy.world ⁨10⁩ ⁨months⁩ ago

      Sometimes I forget others haven’t accepted tea towels into their heart. I’ve got a dozen or more cloth towels around the house for mopping up. It all comes out in the wash. Cotton ones won’t burn readily, so they’ll dry out a hot oily pan no problem.

      Paper towels work fine. Just make sure they’re pure paper and not mixed with synthetics or weird scents or whatever.

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  • Chef_Boyardee@lemm.ee ⁨10⁩ ⁨months⁩ ago

    Been using the same set of pans for about 30 years. Just cold oil and a hot pan, get my food in immediately and same thing. I can slap pork chops in there no problem. I just have a feeling if I tried this instead of your method on a new pan, I’d be screwed.

    I’m pretty sure the pan is just seasoned after that amount of time and they definitely get used daily, if not multiple times a day.

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    • Gradually_Adjusting@lemmy.world ⁨10⁩ ⁨months⁩ ago

      A stainless or carbon steel pan will take to the cold oil method first time. Cast iron will depend on the quality; some come preseasoned, but the quality of that varies a lot too.

      I got my first nice CI skillet about five years ago and daily driving it. I talk a good game about steel pans but I just don’t enjoy them as much. You build their seasoning, it works perfectly once, then it’s gone. There’s no relationship, no satisfaction in getting a fried egg to slide freely about the pan.

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  • ColeSloth@discuss.tchncs.de ⁨10⁩ ⁨months⁩ ago

    Except the easiest thing in the world is just as the youtube guy said. If you use a cast iron or carbon steel, the seasoning doesnt really wash off as much, so you don’t have to re-season the thing every time you want to use it. My cast iron pans stay seasoned, even if I wash them with soap. SS doesn’t really have any benefit over carbon steel, and only a benefit over cast iron in that it’s lighter. If you want a lighter pan/wok, there’s little benefit over getting carbon steel.

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  • madame_gaymes@programming.dev ⁨10⁩ ⁨months⁩ ago

    Thanks for giving a simple summary so I didn’t have to click and watch.

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  • psoul@lemmy.world ⁨10⁩ ⁨months⁩ ago

    Does this work with cast irons too?

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    • psoul@lemmy.world ⁨10⁩ ⁨months⁩ ago

      Update: just made eggs sunny side up this way on my moderately unwell seasoned cast iron pan. Worked amazingly well. Who knew I was putting too much oil… I brought the temp down a little after cracking the eggs in.

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  • Luccus@feddit.org ⁨10⁩ ⁨months⁩ ago

    I add oil, just enough to barely coat the pan, and then tap a teeny drop of tap water from my finger onto the pan. Once the drop pops (if it got contected by the oil) or simply boils away, I can start cooking.

    Additionally: butter. Butter somehow doesn’t stick for whatever reason, even if the pan isn’t fully heated up yet.

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    • Gradually_Adjusting@lemmy.world ⁨10⁩ ⁨months⁩ ago

      It’s an emulsion, butter is basically cheat codes

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    • snek_boi@lemmy.ml ⁨10⁩ ⁨months⁩ ago

      Same here, but with a different order.

      • Turn the heat on.
      • Wait
      • Test with water. If it doesn’t sizzle, wait and test again. If it does sizzles,
      • Add oil

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    • Zachariah@lemmy.world ⁨10⁩ ⁨months⁩ ago

      mmmm… butter

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  • huppakee@lemm.ee ⁨10⁩ ⁨months⁩ ago

    Thanks for this but I will stay say teflon is simpler (not better!)

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    • endeavor@sopuli.xyz ⁨10⁩ ⁨months⁩ ago

      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.

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    • ColeSloth@discuss.tchncs.de ⁨10⁩ ⁨months⁩ ago

      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.

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    • ieatpwns@lemmy.world ⁨10⁩ ⁨months⁩ ago

      If you’re lazy just say that

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    • JustJack23@slrpnk.net ⁨10⁩ ⁨months⁩ 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!

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    • teft@lemmy.world ⁨10⁩ ⁨months⁩ ago

      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.

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