▲ 1014 ▼ IF IT'S THE LAST THING I DO! (slrpnk.net) submitted 2 years ago by Track_Shovel@slrpnk.net to c/memes@lemmy.world 99 comments fedilink hide all child comments
[–] Anamnesis@lemmy.world 47 points 2 years ago (2 children) There's nonstick without pfas. Does it have other chems we have no idea about? Probably. But not pfas. permalink fedilink source parent hideshow 4 child comments replies: [–] ryannathans@aussie.zone 22 points 2 years ago (5 children) Non stick isn't even good for cooking, get a nice stainless steel pan and see how much better food tastes permalink fedilink source parent hideshow 10 child comments replies: [–] dream_weasel@sh.itjust.works 22 points 2 years ago (2 children) 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. permalink fedilink source parent hideshow 4 child comments replies: [–] ryannathans@aussie.zone 3 points 2 years ago (2 children) Any of the above, just a hell of a lot easier to clean stainless. A little water and it's like new permalink fedilink source parent hideshow 4 child comments replies: [–] Imgonnatrythis@sh.itjust.works 8 points 2 years ago (1 child) 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. permalink fedilink source parent hideshow 2 child comments replies: [–] ryannathans@aussie.zone 0 points 2 years ago* (last edited 2 years ago) (1 child) 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 permalink fedilink source parent hideshow 2 child comments replies: [–] cashew@lemmy.world 2 points 2 years ago 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. permalink fedilink source parent [–] dream_weasel@sh.itjust.works 1 point 2 years ago I wouldn't know. (But I'd like to know :( ) permalink fedilink source parent [–] psud@aussie.zone 1 point 2 years ago Cast iron is fine. Carbon steel and stainless steel are much of a muchness. Stainless is easier to maintain permalink fedilink source parent [–] Anamnesis@lemmy.world 13 points 2 years ago (2 children) 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. permalink fedilink source parent hideshow 4 child comments replies: [–] ryannathans@aussie.zone 2 points 2 years ago (1 child) Never had such a problem, even scrambled egg and the pan looks like new after Never tried vegetable oil though permalink fedilink source parent hideshow 2 child comments replies: [–] Anamnesis@lemmy.world 1 point 2 years ago (2 children) What oil are you using? Olive sticks even worse in my experience permalink fedilink source parent hideshow 4 child comments replies: [–] qarbone@lemmy.world 2 points 2 years ago (1 child) Pure, human lard permalink fedilink source parent hideshow 2 child comments replies: [–] frostysauce@lemmy.world 1 point 2 years ago Man tallow. permalink fedilink source parent [–] ryannathans@aussie.zone 1 point 2 years ago 50/50 mix of olive oil and butter Or 1:12 mix of sesame oil and peanut oil permalink fedilink source parent [–] cashew@lemmy.world 2 points 2 years ago I cook vegetable dishes all the time in stainless steel. Works fine. It all comes down to technique and heat control. permalink fedilink source parent [–] queermunist@lemmy.ml 8 points 2 years ago* (2 children) Switching to stainless has been great. If something sticks I can just scrape it off and then add a little more oil to prevent a repeat. I'm not sure why non-stick pans even became popular. I guess probably the low-fat fad had something to do with it. permalink fedilink source parent hideshow 4 child comments replies: [–] Zpiritual@lemm.ee 1 point 2 years ago (1 child) Non-stick is used as a crutch by people since you don't need to know the proper temperature to cook at or basic simple prep before cooking. That's the only reason I've been able to figure out. I cook in enameled, stainless, cast iron and carbon steel pans all the time and food will stick if you put it in cold or with the pan is too cold or too hot, too little fat. permalink fedilink source parent hideshow 2 child comments replies: [–] queermunist@lemmy.ml 1 point 2 years ago (1 child) But like, even if it sticks I can just go at it with my steel spatula and it's fine. I guess some people just don't want cooking to be an involved process. Stainless isn't necessarily a "set it and forget it" way of cooking. permalink fedilink source parent hideshow 2 child comments replies: [–] Zpiritual@lemm.ee 2 points 2 years ago For sure, it's not really a problem and often is a feature that release a bunch of great flavour when deglazed and such. But then you'd have to be bothered learning that basic skill. And learning stuff is considered hard for some reason. permalink fedilink source parent [–] ryannathans@aussie.zone 1 point 2 years ago (2 children) Such an unhealthy fad permalink fedilink source parent hideshow 4 child comments replies: [–] queermunist@lemmy.ml 3 points 2 years ago* (last edited 2 years ago) It doesn't even taste good! I fully understand cooking unhealthy food for the sheer joy of eating it, but low-fat PFAS garbage is missing one of the most important flavors of our pallet. I spent so many years thinking I didn't like vegetables lol Today I broiled broccoli, carrots, onions, bell peppers, peas, and garlic in oil and sweet chili on a stainless pan. 🤤 permalink fedilink source parent [–] Szyler@lemmy.world 0 points 2 years ago It's not unhealthy until you add sugar to give the good a resemblance of good taste after removing the fat. permalink fedilink source parent [–] Kbobabob@lemmy.world 7 points 2 years ago (2 children) Carbon steel is acceptable as well. permalink fedilink source parent hideshow 4 child comments replies: [–] BastingChemina@slrpnk.net 5 points 2 years ago (1 child) Carbon steel is much better for non sick, a well seasoned carbon steel can be as non sick as a non stick pan. permalink fedilink source parent hideshow 2 child comments replies: [–] Kbobabob@lemmy.world 4 points 2 years ago I'd put mine up against any nonstick pan. permalink fedilink source parent [–] ryannathans@aussie.zone 1 point 2 years ago Amen permalink fedilink source parent [–] Kusimulkku@lemm.ee 5 points 2 years ago Lmao here we go again permalink fedilink source parent [–] affiliate@lemmy.world 4 points 2 years ago (1 child) the other chemicals are always going to be plastic, just under a different name permalink fedilink source parent hideshow 2 child comments replies: [–] Desistance@lemmy.world 3 points 2 years ago 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. permalink fedilink source parent
[–] ryannathans@aussie.zone 22 points 2 years ago (5 children) Non stick isn't even good for cooking, get a nice stainless steel pan and see how much better food tastes permalink fedilink source parent hideshow 10 child comments replies: [–] dream_weasel@sh.itjust.works 22 points 2 years ago (2 children) 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. permalink fedilink source parent hideshow 4 child comments replies: [–] ryannathans@aussie.zone 3 points 2 years ago (2 children) Any of the above, just a hell of a lot easier to clean stainless. A little water and it's like new permalink fedilink source parent hideshow 4 child comments replies: [–] Imgonnatrythis@sh.itjust.works 8 points 2 years ago (1 child) 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. permalink fedilink source parent hideshow 2 child comments replies: [–] ryannathans@aussie.zone 0 points 2 years ago* (last edited 2 years ago) (1 child) 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 permalink fedilink source parent hideshow 2 child comments replies: [–] cashew@lemmy.world 2 points 2 years ago 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. permalink fedilink source parent [–] dream_weasel@sh.itjust.works 1 point 2 years ago I wouldn't know. (But I'd like to know :( ) permalink fedilink source parent [–] psud@aussie.zone 1 point 2 years ago Cast iron is fine. Carbon steel and stainless steel are much of a muchness. Stainless is easier to maintain permalink fedilink source parent [–] Anamnesis@lemmy.world 13 points 2 years ago (2 children) 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. permalink fedilink source parent hideshow 4 child comments replies: [–] ryannathans@aussie.zone 2 points 2 years ago (1 child) Never had such a problem, even scrambled egg and the pan looks like new after Never tried vegetable oil though permalink fedilink source parent hideshow 2 child comments replies: [–] Anamnesis@lemmy.world 1 point 2 years ago (2 children) What oil are you using? Olive sticks even worse in my experience permalink fedilink source parent hideshow 4 child comments replies: [–] qarbone@lemmy.world 2 points 2 years ago (1 child) Pure, human lard permalink fedilink source parent hideshow 2 child comments replies: [–] frostysauce@lemmy.world 1 point 2 years ago Man tallow. permalink fedilink source parent [–] ryannathans@aussie.zone 1 point 2 years ago 50/50 mix of olive oil and butter Or 1:12 mix of sesame oil and peanut oil permalink fedilink source parent [–] cashew@lemmy.world 2 points 2 years ago I cook vegetable dishes all the time in stainless steel. Works fine. It all comes down to technique and heat control. permalink fedilink source parent [–] queermunist@lemmy.ml 8 points 2 years ago* (2 children) Switching to stainless has been great. If something sticks I can just scrape it off and then add a little more oil to prevent a repeat. I'm not sure why non-stick pans even became popular. I guess probably the low-fat fad had something to do with it. permalink fedilink source parent hideshow 4 child comments replies: [–] Zpiritual@lemm.ee 1 point 2 years ago (1 child) Non-stick is used as a crutch by people since you don't need to know the proper temperature to cook at or basic simple prep before cooking. That's the only reason I've been able to figure out. I cook in enameled, stainless, cast iron and carbon steel pans all the time and food will stick if you put it in cold or with the pan is too cold or too hot, too little fat. permalink fedilink source parent hideshow 2 child comments replies: [–] queermunist@lemmy.ml 1 point 2 years ago (1 child) But like, even if it sticks I can just go at it with my steel spatula and it's fine. I guess some people just don't want cooking to be an involved process. Stainless isn't necessarily a "set it and forget it" way of cooking. permalink fedilink source parent hideshow 2 child comments replies: [–] Zpiritual@lemm.ee 2 points 2 years ago For sure, it's not really a problem and often is a feature that release a bunch of great flavour when deglazed and such. But then you'd have to be bothered learning that basic skill. And learning stuff is considered hard for some reason. permalink fedilink source parent [–] ryannathans@aussie.zone 1 point 2 years ago (2 children) Such an unhealthy fad permalink fedilink source parent hideshow 4 child comments replies: [–] queermunist@lemmy.ml 3 points 2 years ago* (last edited 2 years ago) It doesn't even taste good! I fully understand cooking unhealthy food for the sheer joy of eating it, but low-fat PFAS garbage is missing one of the most important flavors of our pallet. I spent so many years thinking I didn't like vegetables lol Today I broiled broccoli, carrots, onions, bell peppers, peas, and garlic in oil and sweet chili on a stainless pan. 🤤 permalink fedilink source parent [–] Szyler@lemmy.world 0 points 2 years ago It's not unhealthy until you add sugar to give the good a resemblance of good taste after removing the fat. permalink fedilink source parent [–] Kbobabob@lemmy.world 7 points 2 years ago (2 children) Carbon steel is acceptable as well. permalink fedilink source parent hideshow 4 child comments replies: [–] BastingChemina@slrpnk.net 5 points 2 years ago (1 child) Carbon steel is much better for non sick, a well seasoned carbon steel can be as non sick as a non stick pan. permalink fedilink source parent hideshow 2 child comments replies: [–] Kbobabob@lemmy.world 4 points 2 years ago I'd put mine up against any nonstick pan. permalink fedilink source parent [–] ryannathans@aussie.zone 1 point 2 years ago Amen permalink fedilink source parent [–] Kusimulkku@lemm.ee 5 points 2 years ago Lmao here we go again permalink fedilink source parent
[–] dream_weasel@sh.itjust.works 22 points 2 years ago (2 children) 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. permalink fedilink source parent hideshow 4 child comments replies: [–] ryannathans@aussie.zone 3 points 2 years ago (2 children) Any of the above, just a hell of a lot easier to clean stainless. A little water and it's like new permalink fedilink source parent hideshow 4 child comments replies: [–] Imgonnatrythis@sh.itjust.works 8 points 2 years ago (1 child) 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. permalink fedilink source parent hideshow 2 child comments replies: [–] ryannathans@aussie.zone 0 points 2 years ago* (last edited 2 years ago) (1 child) 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 permalink fedilink source parent hideshow 2 child comments replies: [–] cashew@lemmy.world 2 points 2 years ago 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. permalink fedilink source parent [–] dream_weasel@sh.itjust.works 1 point 2 years ago I wouldn't know. (But I'd like to know :( ) permalink fedilink source parent [–] psud@aussie.zone 1 point 2 years ago Cast iron is fine. Carbon steel and stainless steel are much of a muchness. Stainless is easier to maintain permalink fedilink source parent
[–] ryannathans@aussie.zone 3 points 2 years ago (2 children) Any of the above, just a hell of a lot easier to clean stainless. A little water and it's like new permalink fedilink source parent hideshow 4 child comments replies: [–] Imgonnatrythis@sh.itjust.works 8 points 2 years ago (1 child) 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. permalink fedilink source parent hideshow 2 child comments replies: [–] ryannathans@aussie.zone 0 points 2 years ago* (last edited 2 years ago) (1 child) 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 permalink fedilink source parent hideshow 2 child comments replies: [–] cashew@lemmy.world 2 points 2 years ago 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. permalink fedilink source parent [–] dream_weasel@sh.itjust.works 1 point 2 years ago I wouldn't know. (But I'd like to know :( ) permalink fedilink source parent
[–] Imgonnatrythis@sh.itjust.works 8 points 2 years ago (1 child) 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. permalink fedilink source parent hideshow 2 child comments replies: [–] ryannathans@aussie.zone 0 points 2 years ago* (last edited 2 years ago) (1 child) 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 permalink fedilink source parent hideshow 2 child comments replies: [–] cashew@lemmy.world 2 points 2 years ago 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. permalink fedilink source parent
[–] ryannathans@aussie.zone 0 points 2 years ago* (last edited 2 years ago) (1 child) 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 permalink fedilink source parent hideshow 2 child comments replies: [–] cashew@lemmy.world 2 points 2 years ago 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. permalink fedilink source parent
[–] cashew@lemmy.world 2 points 2 years ago 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. permalink fedilink source parent
[–] dream_weasel@sh.itjust.works 1 point 2 years ago I wouldn't know. (But I'd like to know :( ) permalink fedilink source parent
[–] psud@aussie.zone 1 point 2 years ago Cast iron is fine. Carbon steel and stainless steel are much of a muchness. Stainless is easier to maintain permalink fedilink source parent
[–] Anamnesis@lemmy.world 13 points 2 years ago (2 children) 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. permalink fedilink source parent hideshow 4 child comments replies: [–] ryannathans@aussie.zone 2 points 2 years ago (1 child) Never had such a problem, even scrambled egg and the pan looks like new after Never tried vegetable oil though permalink fedilink source parent hideshow 2 child comments replies: [–] Anamnesis@lemmy.world 1 point 2 years ago (2 children) What oil are you using? Olive sticks even worse in my experience permalink fedilink source parent hideshow 4 child comments replies: [–] qarbone@lemmy.world 2 points 2 years ago (1 child) Pure, human lard permalink fedilink source parent hideshow 2 child comments replies: [–] frostysauce@lemmy.world 1 point 2 years ago Man tallow. permalink fedilink source parent [–] ryannathans@aussie.zone 1 point 2 years ago 50/50 mix of olive oil and butter Or 1:12 mix of sesame oil and peanut oil permalink fedilink source parent [–] cashew@lemmy.world 2 points 2 years ago I cook vegetable dishes all the time in stainless steel. Works fine. It all comes down to technique and heat control. permalink fedilink source parent
[–] ryannathans@aussie.zone 2 points 2 years ago (1 child) Never had such a problem, even scrambled egg and the pan looks like new after Never tried vegetable oil though permalink fedilink source parent hideshow 2 child comments replies: [–] Anamnesis@lemmy.world 1 point 2 years ago (2 children) What oil are you using? Olive sticks even worse in my experience permalink fedilink source parent hideshow 4 child comments replies: [–] qarbone@lemmy.world 2 points 2 years ago (1 child) Pure, human lard permalink fedilink source parent hideshow 2 child comments replies: [–] frostysauce@lemmy.world 1 point 2 years ago Man tallow. permalink fedilink source parent [–] ryannathans@aussie.zone 1 point 2 years ago 50/50 mix of olive oil and butter Or 1:12 mix of sesame oil and peanut oil permalink fedilink source parent
[–] Anamnesis@lemmy.world 1 point 2 years ago (2 children) What oil are you using? Olive sticks even worse in my experience permalink fedilink source parent hideshow 4 child comments replies: [–] qarbone@lemmy.world 2 points 2 years ago (1 child) Pure, human lard permalink fedilink source parent hideshow 2 child comments replies: [–] frostysauce@lemmy.world 1 point 2 years ago Man tallow. permalink fedilink source parent [–] ryannathans@aussie.zone 1 point 2 years ago 50/50 mix of olive oil and butter Or 1:12 mix of sesame oil and peanut oil permalink fedilink source parent
[–] qarbone@lemmy.world 2 points 2 years ago (1 child) Pure, human lard permalink fedilink source parent hideshow 2 child comments replies: [–] frostysauce@lemmy.world 1 point 2 years ago Man tallow. permalink fedilink source parent
[–] ryannathans@aussie.zone 1 point 2 years ago 50/50 mix of olive oil and butter Or 1:12 mix of sesame oil and peanut oil permalink fedilink source parent
[–] cashew@lemmy.world 2 points 2 years ago I cook vegetable dishes all the time in stainless steel. Works fine. It all comes down to technique and heat control. permalink fedilink source parent
[–] queermunist@lemmy.ml 8 points 2 years ago* (2 children) Switching to stainless has been great. If something sticks I can just scrape it off and then add a little more oil to prevent a repeat. I'm not sure why non-stick pans even became popular. I guess probably the low-fat fad had something to do with it. permalink fedilink source parent hideshow 4 child comments replies: [–] Zpiritual@lemm.ee 1 point 2 years ago (1 child) Non-stick is used as a crutch by people since you don't need to know the proper temperature to cook at or basic simple prep before cooking. That's the only reason I've been able to figure out. I cook in enameled, stainless, cast iron and carbon steel pans all the time and food will stick if you put it in cold or with the pan is too cold or too hot, too little fat. permalink fedilink source parent hideshow 2 child comments replies: [–] queermunist@lemmy.ml 1 point 2 years ago (1 child) But like, even if it sticks I can just go at it with my steel spatula and it's fine. I guess some people just don't want cooking to be an involved process. Stainless isn't necessarily a "set it and forget it" way of cooking. permalink fedilink source parent hideshow 2 child comments replies: [–] Zpiritual@lemm.ee 2 points 2 years ago For sure, it's not really a problem and often is a feature that release a bunch of great flavour when deglazed and such. But then you'd have to be bothered learning that basic skill. And learning stuff is considered hard for some reason. permalink fedilink source parent [–] ryannathans@aussie.zone 1 point 2 years ago (2 children) Such an unhealthy fad permalink fedilink source parent hideshow 4 child comments replies: [–] queermunist@lemmy.ml 3 points 2 years ago* (last edited 2 years ago) It doesn't even taste good! I fully understand cooking unhealthy food for the sheer joy of eating it, but low-fat PFAS garbage is missing one of the most important flavors of our pallet. I spent so many years thinking I didn't like vegetables lol Today I broiled broccoli, carrots, onions, bell peppers, peas, and garlic in oil and sweet chili on a stainless pan. 🤤 permalink fedilink source parent [–] Szyler@lemmy.world 0 points 2 years ago It's not unhealthy until you add sugar to give the good a resemblance of good taste after removing the fat. permalink fedilink source parent
[–] Zpiritual@lemm.ee 1 point 2 years ago (1 child) Non-stick is used as a crutch by people since you don't need to know the proper temperature to cook at or basic simple prep before cooking. That's the only reason I've been able to figure out. I cook in enameled, stainless, cast iron and carbon steel pans all the time and food will stick if you put it in cold or with the pan is too cold or too hot, too little fat. permalink fedilink source parent hideshow 2 child comments replies: [–] queermunist@lemmy.ml 1 point 2 years ago (1 child) But like, even if it sticks I can just go at it with my steel spatula and it's fine. I guess some people just don't want cooking to be an involved process. Stainless isn't necessarily a "set it and forget it" way of cooking. permalink fedilink source parent hideshow 2 child comments replies: [–] Zpiritual@lemm.ee 2 points 2 years ago For sure, it's not really a problem and often is a feature that release a bunch of great flavour when deglazed and such. But then you'd have to be bothered learning that basic skill. And learning stuff is considered hard for some reason. permalink fedilink source parent
[–] queermunist@lemmy.ml 1 point 2 years ago (1 child) But like, even if it sticks I can just go at it with my steel spatula and it's fine. I guess some people just don't want cooking to be an involved process. Stainless isn't necessarily a "set it and forget it" way of cooking. permalink fedilink source parent hideshow 2 child comments replies: [–] Zpiritual@lemm.ee 2 points 2 years ago For sure, it's not really a problem and often is a feature that release a bunch of great flavour when deglazed and such. But then you'd have to be bothered learning that basic skill. And learning stuff is considered hard for some reason. permalink fedilink source parent
[–] Zpiritual@lemm.ee 2 points 2 years ago For sure, it's not really a problem and often is a feature that release a bunch of great flavour when deglazed and such. But then you'd have to be bothered learning that basic skill. And learning stuff is considered hard for some reason. permalink fedilink source parent
[–] ryannathans@aussie.zone 1 point 2 years ago (2 children) Such an unhealthy fad permalink fedilink source parent hideshow 4 child comments replies: [–] queermunist@lemmy.ml 3 points 2 years ago* (last edited 2 years ago) It doesn't even taste good! I fully understand cooking unhealthy food for the sheer joy of eating it, but low-fat PFAS garbage is missing one of the most important flavors of our pallet. I spent so many years thinking I didn't like vegetables lol Today I broiled broccoli, carrots, onions, bell peppers, peas, and garlic in oil and sweet chili on a stainless pan. 🤤 permalink fedilink source parent [–] Szyler@lemmy.world 0 points 2 years ago It's not unhealthy until you add sugar to give the good a resemblance of good taste after removing the fat. permalink fedilink source parent
[–] queermunist@lemmy.ml 3 points 2 years ago* (last edited 2 years ago) It doesn't even taste good! I fully understand cooking unhealthy food for the sheer joy of eating it, but low-fat PFAS garbage is missing one of the most important flavors of our pallet. I spent so many years thinking I didn't like vegetables lol Today I broiled broccoli, carrots, onions, bell peppers, peas, and garlic in oil and sweet chili on a stainless pan. 🤤 permalink fedilink source parent
[–] Szyler@lemmy.world 0 points 2 years ago It's not unhealthy until you add sugar to give the good a resemblance of good taste after removing the fat. permalink fedilink source parent
[–] Kbobabob@lemmy.world 7 points 2 years ago (2 children) Carbon steel is acceptable as well. permalink fedilink source parent hideshow 4 child comments replies: [–] BastingChemina@slrpnk.net 5 points 2 years ago (1 child) Carbon steel is much better for non sick, a well seasoned carbon steel can be as non sick as a non stick pan. permalink fedilink source parent hideshow 2 child comments replies: [–] Kbobabob@lemmy.world 4 points 2 years ago I'd put mine up against any nonstick pan. permalink fedilink source parent [–] ryannathans@aussie.zone 1 point 2 years ago Amen permalink fedilink source parent
[–] BastingChemina@slrpnk.net 5 points 2 years ago (1 child) Carbon steel is much better for non sick, a well seasoned carbon steel can be as non sick as a non stick pan. permalink fedilink source parent hideshow 2 child comments replies: [–] Kbobabob@lemmy.world 4 points 2 years ago I'd put mine up against any nonstick pan. permalink fedilink source parent
[–] Kbobabob@lemmy.world 4 points 2 years ago I'd put mine up against any nonstick pan. permalink fedilink source parent
[–] affiliate@lemmy.world 4 points 2 years ago (1 child) the other chemicals are always going to be plastic, just under a different name permalink fedilink source parent hideshow 2 child comments replies: [–] Desistance@lemmy.world 3 points 2 years ago 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. permalink fedilink source parent
[–] Desistance@lemmy.world 3 points 2 years ago 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. permalink fedilink source parent
