Forever chemicals Ping!..............
Yet, still... it is a \\polymerized hydrocarbon\\, non-porous surface.
Plant oil, rock oil.
To a chemist, there is little difference.
Testimony from the field.......
Having recently taken over some of the cooking from my debilitated wife, I can testify to the contrary.
She has two second generation, well seasoned cast iron skillets that produce sticking.
She has new and rather expensive lined cook ware by two different manufacturers that allows no sticking, even with little or no oil.
The new stuff is in fact non stick and is far superior to the old two generations old and totally seasoned cast iron
Absolutely!
How long did it take to recognize Teflon’s harms?
Cast iron is the way to go for pans, stainless steel for pots.
So instead of the dangerous forever chemical PFAS, it uses PFAS.
Yep. Carbon steel and even stainless is pretty much non stick at the proper temperature. (Leidenfrost effect)
Per article, key word:
“Safer.,” not ‘safe.’
Translated: No different than media reports of “DC lower crime.”
I own no fluorine based nonstick, including Hellas crap.
All cast iron, and a few ceramic coated (the latter of which are disposable).
The absolute bestest non-stick frying surface is bacon grease.
And, under that grease, a cast-iron or stainless-steel pan.
With the added feature of getting to eat all the bacon to “manufacture” the bacon grease.
For some things. Some foods strip it off.
You mean to tell me that for once ‘scientists’ AREN’T trying to kill us? ;)
I’m on the ‘Cast Iron Bandwagon’ as well, though I do have one OXO large frying pan that I cannot live without.
Cast iron is great for cooking, especially the heat retention. The new non stick pans are incredibly good.
These are great and reasonably priced:
https://www.zwilling.com/us/zwilling-parma-plus-2-pc-aluminum-non-stick-frying-pan-set-1029767/1029767.html?srsltid=AfmBOoqZn2spB4TZIFeRmSVu9O9uRkRNRWe4zMh9OojbwShEkozSXLpezJU
“..a well-seasoned cast iron frying pan, dutch oven or cooking put is the best non-stick surface and has been for centuries....”
Yep.... ^THIS^ is what we use.
And we’ve scoured many a yard sale, flea market, etc. looking for the older stuff; the pans with a nice, smooth, decent unwarped bottoms.
We’ve been fortunate enough to pick up a couple of 1940s vintage 8” pans for like $3-$5 each that looked like they were ready for the trashcan. Picked up, restored and they make the best cornbread of any of em.
A good Steel pan LOW HEAT with a spritz of olive oil and your eggs will not stick! Do not touch the eggs till they are ready to break free and move as a whole, and 6ou won’t have a problem with over easy, hard, or whatever. For scrambled, keep the eggs moving on low heat. Slow down the cooking- neve r had problems with sticking this way.
Amen!
And, throwing the thread completely off topic, if you're a skillet-baked cornbread fan this is the absolute best recipe ever. (From the most amazing chef I've ever known -- we miss you Chef John!)
https://www.youtube.com/watch?v=fhiUKOJZltU
If you know how to cook you don’t need Teflon. I make eggs over easy in my stainless, carbon or cast iron pans without any sticking at all.
My cast iron skillet will outlast me….
“A WELL SEASONED CAST IRON FRYING PAN”
I used to have those but gave up. My OCD husband doesn’t get that you don’t have to scrub the living hell out of them. He can’t help himself — hence the “C” in OCD.
People still use teflon?!