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Post by movieliker on Mar 24, 2023 18:55:08 GMT 1
I've been using non stick cookware for decades. I have to admit I do not immediately replace my non stick cookware as soon as it visibly starts to break down. And this is my experience at other people's homes. More often than not, I see non stick cookware that has visibly obviously broken down. (Usually you can see the silver tin/aluminum coming through.)
How about you?
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Post by movieliker on Mar 24, 2023 19:02:09 GMT 1
Supposedly, one should immediately replace any non stick cookware that has visibly started breaking down. The non stick coating gets in your food. Can cause health problems.
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Post by AQUA CAT! on Mar 24, 2023 19:41:09 GMT 1
I cook every day and wouldn't have it any other way. I cook at work. I cook at home. For non-stick, it depends. If a pan needs to be preserved for others to use, you treat it with respect. I see people do things to non-stick pans that turns my stomach because it reduces its shelf-life and it's just not necessary. It'll age regardless, but mistreating with tools that scratch the surface or watching them in ways that scrape the surface just makes it more difficult for the next person. I worked brunch at almost every restaurant I worked at. In the morning, I'd see people making themselves breakfast with the brunch pans and my heart would sink. I need to flip omelettes with those pans and you're scraping the shit out of it. Or you're cooking something else in it that doesn't even require non-stick. There's a million pans that are already scraped to shit, and you're using one of the special brunch pans to toss yourself a pasta? Makes me want to yank it out of their hand and slap them with it.
At home, it makes no real difference. I reflexively cringe when I see the same pans mistreated at home, but they weren't taught any better. All non-stick pans become scraped away at eventually. How long they last depends on how you treat it. They're still good without their non-stick coating. They're just not egg-friendly anymore.
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Post by movieliker on Mar 24, 2023 20:03:53 GMT 1
I cook every day and wouldn't have it any other way. I cook at work. I cook at home. For non-stick, it depends. If a pan needs to be preserved for others to use, you treat it with respect. I see people do things to non-stick pans that turns my stomach because it reduces its shelf-life and it's just not necessary. It'll age regardless, but mistreating with tools that scratch the surface or watching them in ways that scrape the surface just makes it more difficult for the next person. I worked brunch at almost every restaurant I worked at. In the morning, I'd see people making themselves breakfast with the brunch pans and my heart would sink. I need to flip omelettes with those pans and you're scraping the shit out of it. Or you're cooking something else in it that doesn't even require non-stick. There's a million pans that are already scraped to shit, and you're using one of the special brunch pans to toss yourself a pasta? Makes me want to yank it out of their hand and slap them with it.
At home, it makes no real difference. I reflexively cringe when I see the same pans mistreated at home, but they weren't taught any better. All non-stick pans become scraped away at eventually. How long they last depends on how you treat it. They're still good without their non-stick coating. They're just not egg-friendly anymore.
My understanding is don't use metal utensils. And don't subject the non stick cookware to sudden extreme temperature changes.
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Post by AQUA CAT! on Mar 24, 2023 20:32:02 GMT 1
I cook every day and wouldn't have it any other way. I cook at work. I cook at home. For non-stick, it depends. If a pan needs to be preserved for others to use, you treat it with respect. I see people do things to non-stick pans that turns my stomach because it reduces its shelf-life and it's just not necessary. It'll age regardless, but mistreating with tools that scratch the surface or watching them in ways that scrape the surface just makes it more difficult for the next person. I worked brunch at almost every restaurant I worked at. In the morning, I'd see people making themselves breakfast with the brunch pans and my heart would sink. I need to flip omelettes with those pans and you're scraping the shit out of it. Or you're cooking something else in it that doesn't even require non-stick. There's a million pans that are already scraped to shit, and you're using one of the special brunch pans to toss yourself a pasta? Makes me want to yank it out of their hand and slap them with it.
At home, it makes no real difference. I reflexively cringe when I see the same pans mistreated at home, but they weren't taught any better. All non-stick pans become scraped away at eventually. How long they last depends on how you treat it. They're still good without their non-stick coating. They're just not egg-friendly anymore.
My understanding is don't use metal utensils. And don't subject the non stick cookware to sudden extreme temperature changes. Indeed. Don't use metal utensils. My heart would sink when I saw people mindlessly scraping the surface with metal tongs like they would any other pans. It's like a comic book where I'd see them doing it and have a thought-bubble above my head of me hiding the bodies.
I've heard of extreme temperature changes but never seen it. Cleaning them is where most people fall. Metal utensils totally includes steel wool, which are fine for olluminum pans because it gets right in there, but it'll scratch the shit out of the surface. I'm skeptical about using chemicals or water too. Only sparingly should they be used. If you use them in a civilized manner you should be able to wipe them out. When I did brunch at one place, we had about five brunch pans. Between orders I'd wipe them out with a dish cloth. It was tough, but if the non-stick is in tact then wiping them off should be enough. You're really just liberating the surface of food that doesn't have much to stick too. When food's really stuck in there, then it's a problem. The non-stick coating might still be there, but it's weakening. Then you have to clean it aggressively, and then it spirals down from there. Non-stick can be pretty finicky, but at the same time it's like abstinence. Best way to preserve them is never use them, but then there's no fun.
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Post by movieliker on Mar 24, 2023 21:12:56 GMT 1
My understanding is don't use metal utensils. And don't subject the non stick cookware to sudden extreme temperature changes. Indeed. Don't use metal utensils. My heart would sink when I saw people mindlessly scraping the surface with metal tongs like they would any other pans. It's like a comic book where I'd see them doing it and have a thought-bubble above my head of me hiding the bodies.
I've heard of extreme temperature changes but never seen it. Cleaning them is where most people fall. Metal utensils totally includes steel wool, which are fine for olluminum pans because it gets right in there, but it'll scratch the shit out of the surface. I'm skeptical about using chemicals or water too. Only sparingly should they be used. If you use them in a civilized manner you should be able to wipe them out. When I did brunch at one place, we had about five brunch pans. Between orders I'd wipe them out with a dish cloth. It was tough, but if the non-stick is in tact then wiping them off should be enough. You're really just liberating the surface of food that doesn't have much to stick too. When food's really stuck in there, then it's a problem. The non-stick coating might still be there, but it's weakening. Then you have to clean it aggressively, and then it spirals down from there. Non-stick can be pretty finicky, but at the same time it's like abstinence. Best way to preserve them is never use them, but then there's no fun.
I agree about the metal utensils. But I've also heard you should not pour cold water into a hot pot/pan. Or hot water onto a cold pot or pan. No problem for me. I have an electric stove/oven. I put my cold pots and pans on a cold burner. Unlike a gas stove, electric burners slowly heat up. And I start out with room temperature water after the pot/pan cools down, when washing. And then if necessary, I gradually adjust the temperature.
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Post by AQUA CAT! on Mar 26, 2023 18:22:21 GMT 1
Indeed. Don't use metal utensils. My heart would sink when I saw people mindlessly scraping the surface with metal tongs like they would any other pans. It's like a comic book where I'd see them doing it and have a thought-bubble above my head of me hiding the bodies.
I've heard of extreme temperature changes but never seen it. Cleaning them is where most people fall. Metal utensils totally includes steel wool, which are fine for olluminum pans because it gets right in there, but it'll scratch the shit out of the surface. I'm skeptical about using chemicals or water too. Only sparingly should they be used. If you use them in a civilized manner you should be able to wipe them out. When I did brunch at one place, we had about five brunch pans. Between orders I'd wipe them out with a dish cloth. It was tough, but if the non-stick is in tact then wiping them off should be enough. You're really just liberating the surface of food that doesn't have much to stick too. When food's really stuck in there, then it's a problem. The non-stick coating might still be there, but it's weakening. Then you have to clean it aggressively, and then it spirals down from there. Non-stick can be pretty finicky, but at the same time it's like abstinence. Best way to preserve them is never use them, but then there's no fun.
I agree about the metal utensils. But I've also heard you should not pour cold water into a hot pot/pan. Or hot water onto a cold pot or pan. No problem for me. I have an electric stove/oven. I put my cold pots and pans on a cold burner. Unlike a gas stove, electric burners slowly heat up. And I start out with room temperature water after the pot/pan cools down, when washing. And then if necessary, I gradually adjust the temperature. I never heard that. I'll ask around for sure. Maybe it's true and I just never heard it. With non-stick pans specifically I usually just wipe them out. If I have to use soap and water I will, but a part of me will be dying inside at that moment.
I believe though that putting the pot on a burner with nothing for the heat to transfer to, a la nothing in the pot, then that could damage the surface inside. That or it may plain warp the shape of the pan. It would take a while, but it could happen.
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Post by Grandmaster on Mar 27, 2023 9:46:41 GMT 1
Sometimes I cook but most of the time its my wife.
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Post by Deleted on Mar 28, 2023 20:28:08 GMT 1
I researched this a while back and found that the safe options are ceramic non-stick, cast iron and stainless steel. Everything else either leeches harmful stuff or has “forever chemicals” in them like in Teflon does.
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Post by AQUA CAT! on Mar 28, 2023 22:38:44 GMT 1
I researched this a while back and found that the safe options are ceramic non-stick, cast iron and stainless steel. Everything else either leeches harmful stuff or has “forever chemicals” in them like in Teflon does. Totes indeed. Aluminum pans are an industry standard. Every saute station has them. Why? Because they're one of the fastest conductors of heat. Heat up quick, wham bam thank you ma'am, into the dish pit. Back in a minute.
I'll vouch for cast iron till the cows come home.
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Post by Deleted on Mar 29, 2023 3:30:50 GMT 1
I researched this a while back and found that the safe options are ceramic non-stick, cast iron and stainless steel. Everything else either leeches harmful stuff or has “forever chemicals” in them like in Teflon does. Totes indeed. Aluminum pans are an industry standard. Every saute station has them. Why? Because they're one of the fastest conductors of heat. Heat up quick, wham bam thank you ma'am, into the dish pit. Back in a minute.
I'll vouch for cast iron till the cows come home.
I’ve read that aluminum pans leech aluminum into food fairly easily, especially with acidic foods like tomato sauce- which I make often. I’m not sure how unhealthy that is exactly but I’d rather be safe than sorry.
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Post by Jayman on Apr 5, 2023 6:23:13 GMT 1
I like microwaves 😀
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