Researchers create safer nonstick surface, cutting use of 'forever chemicals'
Researchers create safer nonstick surface, cutting use of 'forever chemicals'
phys.org
Researchers create safer nonstick surface, cutting use of 'forever chemicals'
17 comments
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tl;dr: silicone with little tiny PFAS tips. Supposedly the single molecule is safer than the long chains in Teflon.
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You’re going to make me read the article aren’t you…..
Fine.
Ok I read it. This is…. A reasonable tldr. I was hoping for more on the manufacturing. As I understood it, the real issue with teflon was the manufacturing, and the resulting product was largely not a big deal, the molecules are too big for our body’s to do much with
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I thought teflon being long is what made it safe. It's the smaller molecules used in the process of making the long Teflon that are bad.
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A little column A, a little column B. The problem isn't really the length of the molecules, but the carbon fluorine bonds in it. Those are what make them so stable and why this compound class is used at all.
Bigger molecules are not so easy to get through your cell membranes, which is why they argue that they are safer. Problem is, that over time they do kinda break down into smaller molecules. So over longer time frame they release unsafe molecules in small amounts.
Shorter fluorinated compounds are faster going into your cells but also out of them.
Then the question is how much damage do those compounds while in your body? That only time (and studies) will tell.
But honestly? After working on the analytical part of that field for a bit and seeing how the industry bullshitted their way through till now? I don't trust them one bit.
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“cutting use” in this context meaning “limiting use” rather than “eliminating use”. Great job no notes
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...until someone figures out what's wrong with it...
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The safest nonstick cookware is: Cast Iron, Carbon Steel, and Stainless Steel. However, you need to learn/develop those skills to make use of those nonstick properties. If you are lazy, you can use coated (aka Teflon) cookware and halve or more your lifetime. It's your choice.
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Stainless Steel is just straight up not non stick.
It's not designed to build up a patina.
Also, why everyone always leaving out coated cast iron - it's not fully non stick but it's stick resistant at least and doesn't have to be babied like cast iron.
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17 comments
The nonstick surface?
Yes! I've tried all the others, ceramic included.. nothing beats cared-for cast iron. Yes, you use more oil. Yes, you've gotta reseason it once every few years.
I always rolled my eyes at the cast iron zealots on Reddit, but with pets in the house, and cooking a lot, it just works.
'but with pets in the house, and cooking a lot, it just works.'
Could you explain this bit please? I'm at a loss to see how this involves my cat.
Edit, I have some cast iron, but my wife can't lift it. And NGL as I age it's getting a bit heavier for me and I can see a point where I'll not be too happy lugging it from cupboard to stove.
I think carbon steel may come to my rescue there - just cannot afford it at the moment. My Christmas list is stuck between a pressure washer and a carbon steel pan that was mentioned on here a short while ago. A German brand.
Also, carbon steel, stainless steel. That's right--stainless steel is nonstick if you just use it correctly. You don't need special "non-stick" cookware. We've had it all this time.
Can you explain how to use it correctly?