Still super bad for you but now that everyone knows they're intaking carcinogenic microplastics at literally all times since before birth people care less.
If you get teflon too hot and you breathe it in it's not good for your lungs. If it gets old and chips, or you caveman it with metal utensils then it gets in your food and then in your body.
Teflon is generally not a good chemical for humans. The concern might be overblown, but you have to keep an eye on it.
>then it gets in your food and then in your body
And then you shit it out again. It's 100% undigestable. PTFE is used for medical implants because it's so unreactive.
[...]
avocado oil is good up to 500F
searing on teflon is fine
I'd never heat mine to 500F. 400F is a safe limit.
Best solution, along with considering the pans consumable. Steel and iron give better results anyway if you can take a second to learn about them. I use one for eggs only because they frustrate me otherwise.
modern teflon is reasonably safe.
the major known problem is that it releases slightly toxic fumes when you overheat it, but it's not that big of a deal, unless you have birds around.
even if you happen to ingest teflon particles, they should come out of your body with no issues, being an inert material.
if you want to be safe, just use it for eggs and other delicate foods. for everything else there are better materials.
Induction cookers will cut-off if they detect pan overheating. That's a nice feature. (Unless you want to sear something. But you shouldn't be doing that on induction and teflon anyway)
I own an induction cooktop and I overheated my teflon pans more than once, but the safety switch off never intervened.
It only happened to me when using cast iron, probably because it has more thermal mass.
I was too, but they seemed to buckle and lose their non-stick properties much quicker. I'm sure it's the same deal with cast iron or steel where you have to maintain it, but it's just easier to buy another cheapo.
There is nothing you can do to maintain ceramic/enameled nonstick other than not torching it immediately by using abrasive shit on it. It will lose its nonstick quality, and it will happen faster than it does with Teflon, this is just a fact. The nice thing is when it does lose its nonstick quality it's just a shitty pan, and the coating doesn't flake off into your food like Teflon does if it gets damaged, but you're still paying more money for a disposable pan at the end of the day. If you're a teflon schizo and want something nonstick that will last just get carbon steel.
from what I've heard, ceramic pans seem great at first, but then their non-stick properties decline dramatically after just a few weeks of use
ill make a thread in an autistic rage if that happens, gotta keep the homies informed
ceramic is a meme pan that's been shilled since the 50s and does degrade fast, and you can't heat it too high. most coatings in general are gimmicks and degrade pretty quickly no matter how you take care of it. i still think cast iron and stainless steel are best for most things.
The fear of yesterday is the fear of tomorrow and the fear of today is the fear of two days from now.
Eat eggs, don't eat eggs. It's your choice, really.
Non-stick is much safer than it was 30 or 40 years ago both in that it's generally just made to be more durable, and that people are more aware of how to actually use their kitchen tools. It used to be pretty common for there just to be a thin layer of teflon on the pan, and lots of people didn't realize that you can't use metal utensils on it, or heat it too high, so back (e.g.) in the 90's, it wasn't uncommon to see people using teflon pans with half the teflon flaking off. The weird thing is that most people here who still think that's the case aren't even old enough to remember that time, but will bring up retarded bro-science about microplastics or seed oils or whatever and just conflate everything. So yes, nonstick is perfectly safe these days if you use it properly. Retards talking about how SS is the best way to cook eggs are even more retarded than the CI for everything fags.
Every time I buy a cheap non-stick, even when it says it's safe for metal utensils I never use metal, ever. I only ever use plastic utensils on teflon. It still scratches and flakes, in time. It is shit. Stop buying it.
I have a couple *cheap* non-stick pans that are 10-15 years old, and while they do become less non-stick over time, nothing is flaking off. Stop being a retard and learn how to use your tools. If I saw any single bit of the coating had flaked off I'd throw it in the trash, but that hasn't happened - and I'm using these pans 5-6 times a week.
>I have a couple *cheap* non-stick pans that are 10-15 years old
modern teflon is pretty safe; non-stick cookware produced until 10 or so years ago, not so much.
Your pans probably contain PFOA, a possibly toxic and carcinogenic substance banned around that time. At this point I would consider replacing them.
yeah, when they advertise that metal utensils can be used on their pans, it's always bullshit. at best, it just means that they're slightly more resistant than standard teflon, but I wouldn't risk using anything other than wood, silicone or plastic on them.
Non-stick is much safer than it was 30 or 40 years ago both in that it's generally just made to be more durable, and that people are more aware of how to actually use their kitchen tools. It used to be pretty common for there just to be a thin layer of teflon on the pan, and lots of people didn't realize that you can't use metal utensils on it, or heat it too high, so back (e.g.) in the 90's, it wasn't uncommon to see people using teflon pans with half the teflon flaking off. The weird thing is that most people here who still think that's the case aren't even old enough to remember that time, but will bring up retarded bro-science about microplastics or seed oils or whatever and just conflate everything. So yes, nonstick is perfectly safe these days if you use it properly. Retards talking about how SS is the best way to cook eggs are even more retarded than the CI for everything fags.
The only point to non stick pans is if you are so incredibly lazy you never want to scrub a pan again.
They wear out in a short time after they've leached all their plastic into your food and go to a landfill so you will consoom and buy a new one.
So in that case you deserve to get poisoned. Use real cookware and it will last your lifetime.
Long as you don't get it over 500ish degrees non sticks (assuming it's a reputable brand) are perfectly save. Granted the only time I use mine is for scrambled eggs.
They're 100% safe if not overheated. PTFE is as inert as you can get. Only the precursor chemicals are toxic, not the finished product. But overheating is surprisingly easy, especially with thin pans that don't spread the heat well. Check with an IR thermometer.
The plumbing used to provide your house with tap water will be full of teflon seals along its way.
If you're that worried you should switch to only using rain water.
While I agree that every few months is too frequently to need to replace them unless you're abusing the shit out of them like a retard, expensive nonstick is a retard investment and a "thicker coating" is not something that will fix the issue if someone is overheating and scratching their nonstick like a dipshit.
Get something halfway decent in terms of actual pan construction (good shape, not ultra-thin, well-made handle) and don't abuse it and you can get a good couple of years out of one without issue, but it will always wear out eventually. I like t-fal titanium personally, they're better made than the vast majority of other stuff I've seen and pretty cheap overall.
Teflon has always been safe. Its unreactive, you will poop it out if you eat bits of it.
This is what the government says
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10151227/
Ive attatched a picture
Keep in mind this is one study done on Koreans, but the ingestion of microplastics comes from so many places. Worrying about a thin coat on your cooking pan is irrational.
I used my T-fal for 7 years. I love that pan and still use it. Obviously its lost a lot of its non stick but its still usable. Very good pans the T-fal.
That said, I bought a SS pan last year and I love it
TL:DR
Teflon pans wont hurt you, T-fal is a good brand. However I would recommend stainless steel pans
Why are people so scared of baked residues anyway? All you literally have to do is put the pan into water with dish soap, let it sit for a while and then do the dishes as normal. No fucking problems at all with metal pans.
Clearly the producers cannot be trusted. They knew it was toxic and lied back then. And these kind of corporations are also know to fund all kinds of lobby, activist and scientific groups.
So we can't trust there either.
So I ask again, why take the risk?
Personally I've taken the "unsafe until proven otherwise" approach.
Still super bad for you but now that everyone knows they're intaking carcinogenic microplastics at literally all times since before birth people care less.
when you run out of tinfoil fear porns and have to find something else to obsess over.
FPbP
People that use nonstick are shit cooks and partially retarded.
The production of exotic polymers is exponentially more toxic.
The production of the cookware is quite toxic.
If you get teflon too hot and you breathe it in it's not good for your lungs. If it gets old and chips, or you caveman it with metal utensils then it gets in your food and then in your body.
Teflon is generally not a good chemical for humans. The concern might be overblown, but you have to keep an eye on it.
>then it gets in your food and then in your body
And then you shit it out again. It's 100% undigestable. PTFE is used for medical implants because it's so unreactive.
I'd never heat mine to 500F. 400F is a safe limit.
Just cook delicate things in it like eggs and whatnot. no high heat shit
Best solution, along with considering the pans consumable. Steel and iron give better results anyway if you can take a second to learn about them. I use one for eggs only because they frustrate me otherwise.
I cook eggs on stainless because I'm not retarded and know how to pre-heat properly.
Stop giving advice on cooking because you suck at it.
modern teflon is reasonably safe.
the major known problem is that it releases slightly toxic fumes when you overheat it, but it's not that big of a deal, unless you have birds around.
even if you happen to ingest teflon particles, they should come out of your body with no issues, being an inert material.
if you want to be safe, just use it for eggs and other delicate foods. for everything else there are better materials.
Induction cookers will cut-off if they detect pan overheating. That's a nice feature. (Unless you want to sear something. But you shouldn't be doing that on induction and teflon anyway)
I own an induction cooktop and I overheated my teflon pans more than once, but the safety switch off never intervened.
It only happened to me when using cast iron, probably because it has more thermal mass.
avocado oil is good up to 500F
searing on teflon is fine
>t. braindead tefflon shill
I bought a ceramic non stick and am very happy with it
I was too, but they seemed to buckle and lose their non-stick properties much quicker. I'm sure it's the same deal with cast iron or steel where you have to maintain it, but it's just easier to buy another cheapo.
its a recent purchase but i plan on taking care of it
There is nothing you can do to maintain ceramic/enameled nonstick other than not torching it immediately by using abrasive shit on it. It will lose its nonstick quality, and it will happen faster than it does with Teflon, this is just a fact. The nice thing is when it does lose its nonstick quality it's just a shitty pan, and the coating doesn't flake off into your food like Teflon does if it gets damaged, but you're still paying more money for a disposable pan at the end of the day. If you're a teflon schizo and want something nonstick that will last just get carbon steel.
from what I've heard, ceramic pans seem great at first, but then their non-stick properties decline dramatically after just a few weeks of use
ill make a thread in an autistic rage if that happens, gotta keep the homies informed
ceramic is a meme pan that's been shilled since the 50s and does degrade fast, and you can't heat it too high. most coatings in general are gimmicks and degrade pretty quickly no matter how you take care of it. i still think cast iron and stainless steel are best for most things.
teflon does not begin to break down until well over 400 degrees (F), so it's fine for most applications except maybe stir frying
The fear of yesterday is the fear of tomorrow and the fear of today is the fear of two days from now.
Eat eggs, don't eat eggs. It's your choice, really.
Who in the world is heating their pans to 500F?
The only good pan is cast iron.
Always use a lot of oil / fat / butter when you cook, and it won't stick excessively.
carbon steel is cast iron but way lighter
if you are buying a new pan go carbon steel
Non-stick is much safer than it was 30 or 40 years ago both in that it's generally just made to be more durable, and that people are more aware of how to actually use their kitchen tools. It used to be pretty common for there just to be a thin layer of teflon on the pan, and lots of people didn't realize that you can't use metal utensils on it, or heat it too high, so back (e.g.) in the 90's, it wasn't uncommon to see people using teflon pans with half the teflon flaking off. The weird thing is that most people here who still think that's the case aren't even old enough to remember that time, but will bring up retarded bro-science about microplastics or seed oils or whatever and just conflate everything. So yes, nonstick is perfectly safe these days if you use it properly. Retards talking about how SS is the best way to cook eggs are even more retarded than the CI for everything fags.
Every time I buy a cheap non-stick, even when it says it's safe for metal utensils I never use metal, ever. I only ever use plastic utensils on teflon. It still scratches and flakes, in time. It is shit. Stop buying it.
I have a couple *cheap* non-stick pans that are 10-15 years old, and while they do become less non-stick over time, nothing is flaking off. Stop being a retard and learn how to use your tools. If I saw any single bit of the coating had flaked off I'd throw it in the trash, but that hasn't happened - and I'm using these pans 5-6 times a week.
>I have a couple *cheap* non-stick pans that are 10-15 years old
modern teflon is pretty safe; non-stick cookware produced until 10 or so years ago, not so much.
Your pans probably contain PFOA, a possibly toxic and carcinogenic substance banned around that time. At this point I would consider replacing them.
yeah, when they advertise that metal utensils can be used on their pans, it's always bullshit. at best, it just means that they're slightly more resistant than standard teflon, but I wouldn't risk using anything other than wood, silicone or plastic on them.
just use granite lol
The only point to non stick pans is if you are so incredibly lazy you never want to scrub a pan again.
They wear out in a short time after they've leached all their plastic into your food and go to a landfill so you will consoom and buy a new one.
So in that case you deserve to get poisoned. Use real cookware and it will last your lifetime.
Long as you don't get it over 500ish degrees non sticks (assuming it's a reputable brand) are perfectly save. Granted the only time I use mine is for scrambled eggs.
They're 100% safe if not overheated. PTFE is as inert as you can get. Only the precursor chemicals are toxic, not the finished product. But overheating is surprisingly easy, especially with thin pans that don't spread the heat well. Check with an IR thermometer.
The plumbing used to provide your house with tap water will be full of teflon seals along its way.
If you're that worried you should switch to only using rain water.
To play devils advocate the Teflon in a pan is dangerous because of the high heat and metal utensils scraping them, two things not in your pipes.
It's taped right on metal threads, that's gonna have some metal scraping.
Where is the heat? And its not flaking off like in a fan. It's flexable
Yes, and the sandwiches my mom made for me in 2nd grade and put into plastic sandwich bags were full of microplastics...fucking retard.
Ceramic
I remember hearing that's bullshit too
Stops working after few months
They are extremely dangerous if you have roommates or still live with your parents.
they have always been, it's just a pain in the ass having to replace them every few months regardless of how careful you are
been safe*
Stop using metal utensils on them.
And buy a higher quality one with thicker coating.
While I agree that every few months is too frequently to need to replace them unless you're abusing the shit out of them like a retard, expensive nonstick is a retard investment and a "thicker coating" is not something that will fix the issue if someone is overheating and scratching their nonstick like a dipshit.
Get something halfway decent in terms of actual pan construction (good shape, not ultra-thin, well-made handle) and don't abuse it and you can get a good couple of years out of one without issue, but it will always wear out eventually. I like t-fal titanium personally, they're better made than the vast majority of other stuff I've seen and pretty cheap overall.
Teflon has always been safe. Its unreactive, you will poop it out if you eat bits of it.
This is what the government says
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10151227/
Ive attatched a picture
Keep in mind this is one study done on Koreans, but the ingestion of microplastics comes from so many places. Worrying about a thin coat on your cooking pan is irrational.
I used my T-fal for 7 years. I love that pan and still use it. Obviously its lost a lot of its non stick but its still usable. Very good pans the T-fal.
That said, I bought a SS pan last year and I love it
TL:DR
Teflon pans wont hurt you, T-fal is a good brand. However I would recommend stainless steel pans
I'm an organic chemist and you're retarded... which probably results from your parents feeding you food from non-stick pans.
You shouldn't even be in the same room as someone using non-stick because the off gassing.
Non stick is the asbestos of our era. The excuse retards use is "oh, well the [asbestos] is safely bonded to the cooking surface so it's safe"
Whats the deal with silicone? (spatulas and bakeware).
I am skeptical about the supposed safety of this too.
Poison rubbish that would give you cancer, dementia and will turn your kids into autistic trannies.
Non-stick pans are for retards that can't cook
Why are people so scared of baked residues anyway? All you literally have to do is put the pan into water with dish soap, let it sit for a while and then do the dishes as normal. No fucking problems at all with metal pans.
Non-stick helps with a lot of dishes.
French omelette, crepes, ect...
Why take the risk?
Clearly the producers cannot be trusted. They knew it was toxic and lied back then. And these kind of corporations are also know to fund all kinds of lobby, activist and scientific groups.
So we can't trust there either.
So I ask again, why take the risk?
Personally I've taken the "unsafe until proven otherwise" approach.