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France votes to ban ‘forever chemicals,’ exempting frying pans (www.politico.eu)

submitted 7 months ago by [email protected] to c/[email protected]

173 comments fedilink hide all child comments

The French National Assembly on Thursday unanimously adopted a bill aimed at restricting the manufacture and sale of products containing per- and polyfluoroalkyl substances — also known as PFAS or “forever chemicals.” The MPs, backed by the government, voted to exclude kitchen utensils from the scope of the text.

Thanks to an intense lobbying push, manufacturers of frying pans and saucepans — including the SEB group, which owns Tefal — are exempt from this ban under the proposed law penned by French Green MPs.

Majority groups initially tried to delay the ban on kitchen utensils until 2030 — a timetable refused by the French Green MPs who instead suggested an exemption until 2026.

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[–] [email protected] 3 points 7 months ago (3 children)

Any tips for eggs? I can't keep eggs from sticking to save my life when using stainless, even with generous oil and/or butter.

[–] [email protected] 2 points 7 months ago

Turn down the heat

[–] [email protected] 2 points 7 months ago

Moar butter

Add water and poach

[–] [email protected] 1 points 7 months ago* (last edited 7 months ago) (1 children)

Try the methods I explained and play with the temps. You may need to get it hotter before the oil, or after you put the oil in. Try getting the oil super hot, tossing it and then putting in new oil and getting that hot. Try messing with the temps each time until you figure it out. Once you do, you'll get a feel for it and have way less trouble. The thickness of your pan plays into how quickly it will heat. I do this same method for my wok but since it's so thin and less conductive, it instantly heats.

Are you struggling with fried eggs or scrambled?

[–] [email protected] 1 points 7 months ago (2 children)

Hmm, yeah I'll have to experiment. Fried eggs I've mostly got, but scrambled just ends up leaving a thin stuck mess every time.

[–] [email protected] 2 points 7 months ago

I find it much easier to cook scrambled eggs in a well-seasoned carbon steel or cast iron pan. You can do it in stainless, but it's definitely more finicky.

[–] [email protected] 2 points 7 months ago

Don't give up! Fried eggs are much easier. I've got mine on lock. I'll sometimes do the double oil trick with scrambled eggs. I cook mine low and slow, which I think is a little more difficult to get the oil just right. When I do a faster cook and constantly move them, I've had better results.