I know this is irony but I still feel the need to tell you and the world that the bits of non stick coating are not toxic in itself if digested. it fucks up your pan but nothing more. It’s high temperatures that release toxic compound from the coating.
Recent science has shown what they say to not be true. PTFE can even off gas without being under heat at all. And even if it was true, you’re still increasing demand for something that causes an insane amount of environmental damage and the factories do cause a significant amount of PFAS to get into everyone’s bodies.
Good to know. Sucks with how hard it can be to find certain cookware that isn’t non-stick, but at least it’s doable. (Bonus, if something like a pan isn’t non-stick it can last a very long time so you won’t have to hunt often.) I avoid it because I don’t want to deal with not being able to scrub hard or use Bar Keepers Friend.
Good ol’ cast or heavy stamped skillets. Well seasoned, and simply follow some rules that you can google. A lot less maintenance intensive than their reputation suggests.
The nonstick keeps the fat from clinging to my arteries. * health *
I know this is irony but I still feel the need to tell you and the world that the bits of non stick coating are not toxic in itself if digested. it fucks up your pan but nothing more. It’s high temperatures that release toxic compound from the coating.
They just stay in your gut and then later get activated and release the toxins the next time you’re out in the sun for a few hours.
Source: science
ThAt explains why I have a twin growing out of my stomach that looks like my mom.
Thank you for bringing a little education to my chaotic posting.
Recent science has shown what they say to not be true. PTFE can even off gas without being under heat at all. And even if it was true, you’re still increasing demand for something that causes an insane amount of environmental damage and the factories do cause a significant amount of PFAS to get into everyone’s bodies.
Good to know. Sucks with how hard it can be to find certain cookware that isn’t non-stick, but at least it’s doable. (Bonus, if something like a pan isn’t non-stick it can last a very long time so you won’t have to hunt often.) I avoid it because I don’t want to deal with not being able to scrub hard or use Bar Keepers Friend.
Good ol’ cast or heavy stamped skillets. Well seasoned, and simply follow some rules that you can google. A lot less maintenance intensive than their reputation suggests.
Good point, we need non-stick food, or maybe non-stick arteries