You guys are still putting PFAS in your food?
this post was submitted on 23 Dec 2024
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There's nonstick without pfas. Does it have other chems we have no idea about? Probably. But not pfas.
Non stick isn't even good for cooking, get a nice stainless steel pan and see how much better food tastes
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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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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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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Carbon steel is acceptable as well.
Carbon steel is much better for non sick, a well seasoned carbon steel can be as non sick as a non stick pan.
I'd put mine up against any nonstick pan.
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Lmao here we go again
the other chemicals are always going to be plastic, just under a different name
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More butter
Is this strangely erotic or am I just American?
Did it awaken something in you?
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I’ve never understood why so many people struggle with this when you can simply properly butter the pan
Some people don't want butterflies to die just to butter their pans...
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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.
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.
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.
Hey you make eggs like me
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
Inox pan gang rise up!
leidenfrost effect
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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You got stuck egg AND forever chemicals in your food, delicious.
Solution: get a carbon steel pan.
laughs in cast iron
This grudge is why Thorin chipped the glasses and cracked the plates, even though that's what Bilbo Baggins hates.
So relatable! I too cook with pans in the kitchen!
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.
Use Gordon Ramsay's method (which means using a saucepan). Seriously, just do it. You won't believe how good your eggs can be and you'll never do it any other way. Regular scrambled eggs, but they're so rich they taste like cheese eggs.
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