121

no but seriously though

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[-] Yurt_Owl@hexbear.net 40 points 11 months ago

I eat the raw ingredients and cook it in my stomach

[-] Infamousblt@hexbear.net 31 points 11 months ago

Also if you're making a thing that is meant to contain warm food, it needs to be safe to put in the microwave. Not just safe, it needs the handles to not become literally molten lava just from spending 30 seconds in there.

[-] FloridaBoi@hexbear.net 4 points 11 months ago

I’ve got these corningware (rip) grab-it containers that are ceramic with a little ear/tab so you can hold it without burning yourself

[-] EmmaGoldman@hexbear.net 26 points 11 months ago

The trick is to STOP PUTTING YOUR FOOD IN PLASTIC! Glass storage containers aren't much more expensive than Tupperware (and when on sale are cheaper)

[-] Justice@lemmygrad.ml 14 points 11 months ago

Glass and stainless steel for storage

caramic plates/bowls for food and glass...glasses for drinks

That's how I roll. And all of it can safely roll through the dishwasher.

I started using stainless steel (some type made for food/drink) like 6 years ago or something and it's been pretty great for taste. the previous plastic bottle I was using would taste like shit and need cleaned constantly. the metal is fine for weeks if not months.... not that I would drink from the same uncleaned bottle for months... cough

[-] EmmaGoldman@hexbear.net 10 points 11 months ago* (last edited 11 months ago)

Just don't use plastic with food. Everything else lasts longer, is more durable in terms of not self-destructing or being ruined by contact with food or the act of cooking it, and you won't have as many microplastics in your life.

Yes, a significant source of microplastics in people's diets is from containers. Tupperware, sandwich ziplocks, the packaging it comes in. Buy, cook, and store stuff in glass, wood, metal, or paper, and you can nearly halve your microplastic intake.

[-] Goferking0@ttrpg.network 5 points 11 months ago

Metal for drinks is great. Don't have to worry about them shattering if I drop them or dog knocks them off something

[-] huf@hexbear.net 11 points 11 months ago

what flavorless mayo shit is this? how would you get the microplastic seasoning into the food then, smart guy?

[-] EmmaGoldman@hexbear.net 7 points 11 months ago

The advantage is that you can control the amount of microplastics and balance it with the other seasonings to make a better tasting dish. Kind of like how chefs always use unsalted butter and add the salt themselves.

[-] SpiderFarmer@hexbear.net 8 points 11 months ago

I like glass, but a lot of it comes with plastic lids that crack easily. Then I have to put it in a plastic bag while taking it to work.

[-] EmmaGoldman@hexbear.net 9 points 11 months ago

Try the ones with bamboo lids, they're usually replaceable (and are generally parametric to even sizes if for some terrifying reason you wanted to 3d print lids and had a food safe 3d printer)

[-] Wheaties@hexbear.net 23 points 11 months ago

Copper will oxidize in the dishwasher and turn green. Copper-oxide is very toxic, so doing so is unsafe.

[-] laziestflagellant@hexbear.net 38 points 11 months ago

Imagine having to worry about your pan poisoning you just from trying to wash it

This post made by stainless steel pan gang

[-] hexaflexagonbear@hexbear.net 31 points 11 months ago* (last edited 11 months ago)

In my defence I didn't realize my pan was sentient, hates baths, and is very vindictive.

[-] context@hexbear.net 10 points 11 months ago

is your pan a cat?

[-] context@hexbear.net 23 points 11 months ago

theory-gary ceramics exist so you don't need to worry about heavy metal poisoning

[-] iridaniotter@hexbear.net 22 points 11 months ago

I mean you're probably not using copper pans unless you're a fancy chef anyway

[-] ziggurter@hexbear.net 3 points 11 months ago

And if you go to most stores and buy a pot or pan they advertise as "copper", then you're literally just buying something with copper-colored non-stick coating, and it is not actually made of the metal we commonly call copper. Dumb shit.

[-] Findom_DeLuise@hexbear.net 5 points 11 months ago

You can put cast iron in the dishwasher once or twice, as a treat

But you'll be re-seasoning afterwards

[-] CarbonScored@hexbear.net 7 points 11 months ago

Yet there's no need. Washing a cast-iron pan takes no more than 20 seconds, even after cooking sticky messy foods :)

[-] ziggurter@hexbear.net 4 points 11 months ago* (last edited 11 months ago)

And if you really have to do more than the 20 second plain water rinse and rub (never use soap on cast iron), start dry and scrub with equal volumes of salt and oil.

[-] Findom_DeLuise@hexbear.net 4 points 11 months ago

Username checks out

[-] CarbonScored@hexbear.net 4 points 11 months ago

Best I can see when searching, green copper oxide is basically inert biologically. Plenty of complaints about the toxicity of nanoparticles, but that's a whole other game.

[-] Wheaties@hexbear.net 3 points 11 months ago

huh

i've heard many times that something about copper in dishwashers is unsafe, just assumed it was the copper oxide

[-] roux@hexbear.net 22 points 11 months ago

Can they just make Tupperware orange already? I'm tired of doing all the hard work myself.

[-] abc@hexbear.net 16 points 11 months ago

there's nothing wrong with stainless steel cookware

[-] 7bicycles@hexbear.net 12 points 11 months ago

Agree'd, return to Superfest

[-] Cysioland@lemmygrad.ml 8 points 11 months ago

Well, if a garment can't handle tumble drying, too bad. I'm not starting a separate cycle just for those special snowflake trousers.

this post was submitted on 20 Dec 2023
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