and cost 1/3rd of this new fangled pan gadget. they boast about how it weighs half the cast iron of same diameter but thats not a good thing for many reasons.
>>22049977 You can just ask AI. It's a great tool for that if you adjust your settings to only get answers from reputable sources like universities. The short answer is no. The long answer is: there's a whole lot of PFAS which are currently being used to weasel out of the health disaster, but it's not known how safe they are.
>>22049651 Why? NTA but I thought non stick pans was fine if you followed the directions like only using silicone cooking utensils, not heating it too hot, keeping it scatch free, etc.
>>22050334 >>22050244 Why choose something you know you'll have to replace, AND has a risk of poisoning you..? I've had my cast iron for 10yrs now, stainless steel for like 8 I think. Definitely precovid at least.
>>22050352 Convenience. I also have a glass top range and cast iron scratches it so I can only use my cast iron in the oven. Stainless steel is more inconvenient than a non stick. And I think the poisoning rumors of teflon are overblown if you're properly caring for a teflon pan like I do.
>>22050244 >>22050334 Its not. They have been saying, “the new nonstick is safe” for like 75 years running. Last 20 years, it’s been a lot of “This one isn’t teflon, it’s CERAMIC nonstick” “This isn’t teflon, it’s DIAMONDS nonstick” “This is STAINLESS STEEL nonstick, no teflon!” And every single one is teflon. They get around it by making some minor change to the DuPont Teflon formula and call it a whole new thing. But it’s all the same.
not to mention, why even? Just learn how to cook on a regular pan and nothing will ever stick again.
I just use ceramic for everything because it's naturally non-stick, easy to clean and impossible to chip or scrape unless you are cooking with a battleaxe >but it's heavy! That's a good thing, more lifting = more gains
>>22050352 >Why choose something you know you'll have to replace Because typical non stick pan is pretty universal. If you just cook something casually every now and then then non stick is the closest you can get to one pan for everything. If you are more knowledge and don't mind some maintenance then sure, you can get stainless steel for sauces and acidic food, carbon steel for stir fry, cast iron for everything else, but an average person doesn't need that. They just need to do scrambled eggs and bolognese and a basic non stick is fine for it.
>>22050408 >And every single one is teflon. If a seller is lying to you then that's some ground for suing.
>regular pan No such thing. There are various pans suitable suitable for various ranges of tasks.
>>22050509 >Because typical non stick pan is pretty universal. If you just cook something casually every now and then then non stick is the closest you can get to one pan for everything. If you are more knowledge and don't mind some maintenance then sure, you can get stainless steel for sauces and acidic food, carbon steel for stir fry, cast iron for everything else, but an average person doesn't need that. They just need to do scrambled eggs and bolognese and a basic non stick is fine for it. Ok, i'm happy for you, or sorry that happened.
>>22050856 >Cast iron cookware, in use for hundreds of years, is the meme >but not my expensive fancy new fangled pan. oh no, thats the real deal ok sweaty
>cast iron r*dditors the "seasoning" on cast iron cookware is polymerized oil which is a carcinogen that goes into your food every time you cook and into your lungs when you're burning the oil in your home you're just trading one poison for another if you switch from teflon to cast iron stainless steel is all you need
>>22051313 >cast iron is a meme >>cast iron r*dditors are people really this fucked in the head? its THEM who have been fooled by memes and reddit because thats as wide as their frame of reference goes.
>>22050408 This. I have stainless and CI. I know how to properly use both. Nothing sticks to them. They're all at least 15 years old, the CI is significantly older. They won't ever poison me. They won't ever need to be replaced. I could easily beat a nonstickfag to death with one and wouldn't even worry when his eyebrow piercing scraped the metal.
>>22049643 you should buy what the pros use. cases of cheap shit from restaurant supply stores. why pay $150 for one pan when you can get 12 for the same price? bonus you can just throw it out if you fuck it up.
>>22051294 >Induction stoves too >They work well, but they get scratched immediately and look ugly as fuck right What? I've used the same induction stove for over 15 years and it's not scratched.
>>22053013 >>22050466 >natural ceramic nonstick :-D You were fooled. Its a steel pan with a ceramic coating, with teflon on the coating. They call it “ceramic nonstick” because they know that you know ceramic isn’t a plastic and doesn’t leach. Same deal with “parchment paper” its rubber coated but if they call it parchment paper people think its made from papyrus or something.
>>22050509 That doesn’t answer my question at all. It wears out faster regardless. That’s like an argument for paper plates lol nonsensical and uneconomical
>>22054023 >That doesn’t answer my question at all. You asked why choose teflon. I told you why people choose teflon, because it is universal. It's convenient.
>>22050408 Greenpan thermolon is a true inorganic ceramic, of course it doesn't last as long. Some of the ILAG coatings are Siloxane based, if you prefer silicone over teflon plastic in your food.
https://www.ilag-group.com/en/ceramic-non-stick-coating/ >not to mention, why even? Just learn how to cook on a regular pan and nothing will ever stick again. It's nice to be able to just throw frozen fish in a cold pan and still have it work out fine.
>>22054131 > more universal What does that even mean > more convenient How is it more convenient when it needs replacing more often? Again Paper plate-ass reasoning
>>22054274 >What does that even mean It means it covers the widest range of use cases a typical casual person would need a pan for.
>How is it more convenient when it needs replacing more often? Most people who only cook occasionally can afford to and would rather replace teflon every few years than buy multiple different pans, some of which require extra maintenance, care and knowledge.
>>22049643 All of the crankshafts I install into engines are nitrided steel. They hold up very well over long years of hard use. I do see scratches when metal contamination causes bits to get stuck between the bearings and journals, so I suppose a regrind might be required if you aren't checking your oil filters properly. As for a cooking utensil, I dont know dick about shit when it comes to nitrided steel pans. I just use CI and an Our Place nonstick I was gifted a few years ago. Reading this thread didnt convince me to go out and buy a Nitrided Steel pan, since it is mostly people arguing about polymers and CI rather than discussing OP's topic.
>>22049643 (OP) carbon steels are my favorites. More mass and heat retention than stainless steel, less of a bitch to maintain than cast iron. It's the best of both worlds imo. I wouldn't get one from Misen though. The endless yootoobe sponsorship shilling is already a redflag in itself, but the fact it's only oven-safe up to 450 makes no fucking sense, like >>22049977 said there's probably teflon or other crap coating on it.
I got one of these but the nitriding doesn't seem to be that good. I was expecting it to be like the bolt on my ar-15 where it's slick as hell and nothing will stick to it, but after using it for a while it doesn't seem to be that much better than my allclad. also the rivets clearly aren't treated because they had some shit flake off of them and now they rust if I don't keep them oiled.