this post was submitted on 23 Dec 2024
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There's nonstick without pfas. Does it have other chems we have no idea about? Probably. But not pfas.
Non stick isn't even good for cooking, get a nice stainless steel pan and see how much better food tastes
I have never once cooked with a stainless steel pan and not had the food stick like crazy. Dump as much vegetable oil as you want in, let it heat up as much as you want, that tofu is sticking to the pan and getting ruined in stainless steel. I'm convinced that people who swear by stainless only ever cook meat.
I cook vegetable dishes all the time in stainless steel. Works fine. It all comes down to technique and heat control.
Never had such a problem, even scrambled egg and the pan looks like new after
Never tried vegetable oil though
What oil are you using? Olive sticks even worse in my experience
Pure, human lard
Man tallow.
50/50 mix of olive oil and butter
Or 1:12 mix of sesame oil and peanut oil
Lmao here we go again
I think you've misspelled cast iron. Or maybe carbon steel?
I do want some stainless skillets, but specifically to stick fond in from meat searing, not to replace nonstick. It's for actually the opposite purpose.
Any of the above, just a hell of a lot easier to clean stainless. A little water and it's like new
What now? Of all the things stainless excels at, cleaning certainly isn't one of them. Much easier to clean a nonstick or iron pan. The nice thing about stainless is you can use aggressive scouring pads or barkeepers friend etc to go to town on them at least, but stainless excels at adhesion and heat distribution and makes for a tougher cleanup.
I have been cooking on stainless for over a decade, if it's sticking or tough to clean you've done something wrong
Check the pan surface, it needs to be clean and smooth when starting, heat marks are good
When starting, don't add food till it's hot
Never use scouring pads, it'll create grooves in the surface that make food stick
Barkeepers friend is fine but a freshly polished pan will stick at first
Anything stuck to a stainless steel pan will come off with water, if it doesn't you probably cooked too hot
You are absolutely correct. I have no idea where all of this animosity towards stainless steel cookware is coming from. It's an absolute workhorse and doesn't need princess treatment like cast iron or carbon steel.
I wouldn't know.
(But I'd like to know :( )
Carbon steel is acceptable as well.
Carbon steel is much better for non sick, a well seasoned carbon steel can be as non sick as a non stick pan.
I'd put mine up against any nonstick pan.
Amen
the other chemicals are always going to be plastic, just under a different name
I hate to be the acktually guy, but acktually, there's pocketed carbon hex steel and titanium interior. Both are not plastic and have non stick properties without any forever chemicals. Also there's ceramic but requires wooden utensils and lower temps to keep it that way.
And then there's seasoned cast iron which can be non stick if you properly maintain the seasoning. Stainless steel can be non stick at the right temperature and oil. But it takes temperature control.
There are options and none of them requires pfas or plastic.