this post was submitted on 23 Nov 2023
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No Stupid Questions
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I've never known anyone in real life who owns Teflon cookware who thinks it's a concern in any way. If they saw any issue with their 15 year old teflon skillet, it's that it visually looks bad from all the scratches
That’s because most people didn’t realize they start shedding microplastics after the coating is damaged and you keep cooking with it until pretty recently.
The main issue from Teflon is the manufacture of Teflon
Making that stuff makes some gnarly byproducts
The Teflon it's is relatively safe as long as you keep it under like 220C, if it gets too hot it will start breaking down and releasing some gnarly gas
I mean, I never cared to know more, when in 2001 someone told me that I'd be eating chemicals if I used metal utensils with non stick. I never needed or wanted proof that was bad. Other than having to explain this several times, it's never caused me any issue just to not do it. Using different cookware or a wooden spoon is quite a low effort fix.
I've found that time and again, when I explain this, people almost act like I'm stupid for caring to take this tiny precaution. I've always found it really weird to need hard evidence before taking easy precautions which cost little to nothing... Like people who smoked until it was proven to cause cancer. It was pretty fucking obvious to anyone couple years into adulthood and paying attention.. that shit was bad for you.
The one concern is that cheaper ones get ruined real fast, that's why all cooking groups hate them (but people also keep buying them because cheap and convenient).
No stick but not durable seems to be the consensus I've seen and that's, yeah that's what it is.
Expensive ones get ruined real fast, too. There's no point in buying expensive teflon cookware; it all wears out at the same rate, so the fancy stuff is just a rip-off.
Oh. I've had much better experience with more expensive ones. At least in my use they seem to survive better.
I don't have personal experience with it myself; all I know is that experts (e.g. America's Test Kitchen, who test pans regularly, and Alton Brown, who wrote a book on what pans to own) tend to recommend cheaper pans.
Hard to argue with that. Maybe I've just been lucky
I learned that the biggest difference between cheap and expensive non stick pans is basically the amount of non stick coatings. Regardless, the non stick coating will wear off over time. This was the conclusion from a documentary I once watched on whether it was more economical to bit a cheap pan every so often or an expensive pan less often.
Personally I would strongly recommend cast iron from a reputable brand or carbon steel if you can afford it. Stainless steel also works, but is more tricky to not stick. Cast iron is heavier, but very forgiving and will last you a generation or more.
The non-sticks are usually cheap and require minimal effort. Carbon steel could be a cool alternative though