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[-] ryannathans@aussie.zone 59 points 2 weeks ago

You guys are still putting PFAS in your food?

[-] Anamnesis@lemmy.world 48 points 2 weeks ago

There's nonstick without pfas. Does it have other chems we have no idea about? Probably. But not pfas.

[-] ryannathans@aussie.zone 22 points 2 weeks ago

Non stick isn't even good for cooking, get a nice stainless steel pan and see how much better food tastes

[-] dream_weasel@sh.itjust.works 22 points 2 weeks ago

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.

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[-] Anamnesis@lemmy.world 13 points 2 weeks ago

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.

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[-] queermunist@lemmy.ml 9 points 2 weeks ago* (last edited 2 weeks ago)

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.

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[-] Kbobabob@lemmy.world 7 points 2 weeks ago

Carbon steel is acceptable as well.

[-] BastingChemina@slrpnk.net 5 points 2 weeks ago

Carbon steel is much better for non sick, a well seasoned carbon steel can be as non sick as a non stick pan.

[-] Kbobabob@lemmy.world 4 points 2 weeks ago

I'd put mine up against any nonstick pan.

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[-] Kusimulkku@lemm.ee 5 points 2 weeks ago

Lmao here we go again

[-] affiliate@lemmy.world 4 points 2 weeks ago

the other chemicals are always going to be plastic, just under a different name

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[-] ElectricTrombone@lemmy.world 41 points 2 weeks ago
[-] ummthatguy@lemmy.world 40 points 2 weeks ago
[-] ByteOnBikes@slrpnk.net 5 points 2 weeks ago

Is this strangely erotic or am I just American?

[-] PlainSimpleGarak@lemmings.world 4 points 2 weeks ago

Did it awaken something in you?

[-] tdawg@lemmy.world 11 points 2 weeks ago

I’ve never understood why so many people struggle with this when you can simply properly butter the pan

[-] babybus@sh.itjust.works 11 points 2 weeks ago

Some people don't want butterflies to die just to butter their pans...

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[-] graycube@lemmy.world 29 points 2 weeks ago

Regardless of the type of pan you are using, you will find eggs ate much less likely to stick if you wait for the pan to be hot before you out the eggs in. I don't know why this is, but if you put cold eggs in a cold pan, they will stick when you cook them.

[-] affiliate@lemmy.world 26 points 2 weeks ago

it’s because the eggs expect to be warm and they punish you if you let them get cold. same reason chickens sit on them before they hatch.

[-] droans@lemmy.world 14 points 2 weeks ago

A little tip - put a small pad of butter on the pan first, let it melt, and then spread it out. The pan will be the perfect temp for the eggs and it'll make them a bit better.

Also, add a couple tablespoons of milk to the eggs. It will make them smoother and fluffier.

[-] 0ops@lemm.ee 5 points 2 weeks ago

Hey you make eggs like me

[-] celliern@lemmy.world 11 points 2 weeks ago

Usually you need hot pan as the water will vaporise and make a vapor layer that prevent sticking

For inox pan, it also avoid that the micro cracks in the metal move and expand during the cooking which tend to trap the food and make it stick a lot

But you should avoid to heat a non-stick pan without food as it can emit toxic fume if it reach a critical temperature

[-] Valmond@lemmy.world 4 points 2 weeks ago
[-] CDenno@lemmy.world 5 points 2 weeks ago

Full respect to inox gang, but I'm Cast Iron crew for life

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[-] Belgdore@lemm.ee 5 points 2 weeks ago

leidenfrost effect

[-] Cethin@lemmy.zip 5 points 2 weeks ago

Also, if you're cooking at too high of a temperature it'll stick. It'll burn the very outer layer and stick the the pan.

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[-] ms_lane@lemmy.world 18 points 2 weeks ago

You got stuck egg AND forever chemicals in your food, delicious.

[-] ummthatguy@lemmy.world 15 points 2 weeks ago
[-] dance_ninja@lemmy.world 10 points 2 weeks ago* (last edited 2 weeks ago)

Solution: get a carbon steel pan.

[-] samus12345@lemm.ee 7 points 2 weeks ago

This grudge is why Thorin chipped the glasses and cracked the plates, even though that's what Bilbo Baggins hates.

[-] expansionglorify@reddthat.com 6 points 2 weeks ago

So relatable! I too cook with pans in the kitchen!

[-] buddascrayon@lemmy.world 6 points 2 weeks ago

Reduce the heat. You are getting your pan too hot. Also, non stick or not, use some form of fat to aid in heat transfer and help keep it from sticking. You don't need a lot. A 1/4 tbsp will work.

[-] gofsckyourself@lemmy.world 6 points 2 weeks ago

laughs in cast iron

[-] Imgonnatrythis@sh.itjust.works 4 points 2 weeks ago

I'm 90% cast iron, carbon steel, or stainless but you need to be pretty committed or pretty scared to not use any nonstick if you are a busy person. Sometimes the ease of throwing something on a nonstick with little to no oil and a fast easy cleanup or leave it with sauce sitting in it for a day or two and then deal with it later just can't be beat. The trick with nonstick is to avoid high heats and buy a new one every two years or so. Go cheap when doing so. I've found no real advantage of the expensive nonsticks over the cheap ones.

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this post was submitted on 23 Dec 2024
1003 points (98.9% liked)

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