To me, someone who celebrates a bit more of the spectrum than most: Metal hot. Make food hot.
Non-stick means easier cleanup, but my wife seems to think cast-iron is necessary for certain things (searing a prime rib roast, for example.).
After I figure those out, then I gotta figure out gas vs. electric vs. induction vs infrared…
Non-stick chemicals have been historically poisonous, don’t know about the modern stuff though.
Also, cooking with cast iron increases iron intake.
Teflon itself is harmless, it’s the by-products in its production (PFAS) that are dangerous. Here’s more in the topic: https://youtu.be/SC2eSujzrUY
Cheap “modern” stuff? Still toxic. Though there are plenty of coatings that are less toxic and more robust. Not to say any, including a seasoned cast iron pan, are abuse-proof. Use metal utensils on anything, and you will damage any coating.
The pan coating itself is inert and isn’t harmful. It is the precursor chemicals which bioaccumulate and cause issues.
I use a metal spatula on my cast iron all the time.
I’ve got a super thin metal spatula, with the perfect amount of flexibility, and I’ve been carrying it with me from place to place for decades. It is absolutely my favorite kitchen utensil. I know it didn’t cost much, but I’ve never found another one as perfect for my needs, so it is priceless to me.
I use it on everything, even when it says no metal utensils. I’m just really careful with it. I love the thinness of it, and how it slips right under the edge of anything. Trying to catch the edge of an omelette with a thick plastic spatula is infuriating.
There’s no [edit: manufactured, not easily replaced] coating on cast iron (unless enameled)
You seasoning is a coating
Yes there is, it is polymerized fats and oils that build up over time.
Technically the truth, but using a metal spatula will not have much impact.
Also It is technically plastic.
Unwise regardless of how it can be ‘replaced’ on cast iron.
Yeah, PFAS or forever chemicals like Teflon are not all equal. The bigger “fluffier” molecules can pass through the body way easier than the smaller ones.
If people are in the US they should check their drinking water first since that’s the majority of PFAS that stay in the body weirdly enough.
Cast iron can take a fair amount of abuse.
The method some people use to clean super stuck on bits it literally a square of chain mail. I just use salt, I don’t think the chain mail works that well.
Stiff handled brush cleans them right quick.
Yeah, grandma’s been sending me those ‘good luck’ chain mails since the nineties, and I’ve still not seen any luck at all.
i have a nonstick with a ceramic coating. has lasted a lot longer than teflons
Non-stick is teflon. Not harmful unless you burn it (at over 300°C).
Not sure why you are down voted, you are right. Teflon molecules are really long chains, your body doesn’t interact or store it, you just shit it out as it entered. The issue is the molecules used in it’s production, that are dumped in rivers and end up everywhere.
Yea, and if you burn them they break down into shorter molecules that accumulate in the liver or something.
Would be surprised how many people used scratched Teflon pans. I watched one friend of mine put the empty non-stick pan with no oil or anything on maximum heat to “pre heat the pan” before adding oil. Very sketchy.
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