Just found out these cause cancer

What do I replace it with

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  1. 2 months ago
    Anonymous

    Any food causes cancer.

    • 2 months ago
      Anonymous

      Fpwp. The israelites that control our food system causes cancer, not the food itself

    • 1 month ago
      Anonymous

      >What do I replace non-stick with
      Skill

      >Don't read the label goy!

      You don't season stainless steel

      Depends. I have a pot I make popcorn in and it got seasoned by default. It's actually pretty great to sear and make fonts out of when I'm putting together ramin or soup.

      I could see putting it on stainless only used to cook eggs but if you know hot to cook with stainless your eggs aren't going to stick even without a coating.

    • 1 month ago
      Anonymous

      >Any food causes cancer.
      I'm saying anything that has any nutritional value also does cause cancer.
      That is how it is.
      PTFE, aka Teflon is fine as long as you don't overheat it like a total moron.
      Even then, it's not that bad.

  2. 2 months ago
    Anonymous

    Just use stainless steel. Just learn to cook and not make shit stick. Frick it, this problem was solved already.

    • 2 months ago
      Anonymous

      Akschually, non-stick, used right, does not cause cancer. Anything else that does involve "seasoning" actually does cause cancer.

      • 2 months ago
        Anonymous

        You don't season stainless steel

        • 1 month ago
          Anonymous

          You can season any pan that isn't nonstick and doesn't have plastic parts. I do it a lot to old school anodized aluminum cookware that doesn't have a nonstick layer.

      • 2 months ago
        Anonymous

        uh oh you're a fricking moron

      • 2 months ago
        Anonymous

        First of all, it probably doesn't. PFOA-based coatings aren't produced anymore. Probably.
        Second, many choices. Stainless, "ceramic" sol-gel coated pan, cast iron, carbon steel.
        Stainless is inert, long-lasting but kinda sticky.
        Sol-gel coating... People have mixed opinion, some say it lasts longer than PTFE, while others say it starts to stick in just 3 months.
        Cast iron is cheap and long-lasting. Pain in the ass to maintain because b***h rusts.
        Carbon steel is overpriced.
        Bare aluminium is an option too, but I think it is too bogan, and isnt wide-spread.

        There is no risk of cancer associated with it. If there was a cancer risk, it would have been discovered a long time ago, since cast iron cookware exists for 1000 years now probably.

        • 2 months ago
          Anonymous

          >carbon steel
          >overpriced
          >but lasts longer than the equal cost of nonsticks over a 5 year span
          also yes, I do throw away nonstick pans every year, and by throw away I mean donate to parents
          but no one touches my carbon steel pan even though its virtually indestructible

        • 1 month ago
          Anonymous

          they only get cancer causing stuff going on if you get them super super hot and they burn their coating off.
          anyway i'd switch to cast iron but who am i to tell you. i use some of my stainless clad shit quite often too but for the most part it's cast iron
          non stick pans like your pic are ok for low heat cooking like eggs or pancakes but not really great for simmering a full pan of veg or searing meat. hell, even my cast iron heavy bottom pan can be a b***h to sear with because it's either smoking hot or way too cold and seems to never sear to my expectations

          Get yourself a good stainless steel skillet and a cheap cast iron skillet. That's all you'll ever need to cook like 95% of all the meals you could ever want to make. Cast iron ends up being stick resistant but not fully nonstick, but as long as you're not a moron and you exercise even a smidge of temperature control you'll be fine.

          Then proceed to buy a dozen more cast iron and/or stainless steel skillets and become an obsessive weirdo about them like most people on the internet. Or just cook I dunno.

          I'm tired of cast iron fanatics.
          Frick you and your prehistoric gay technology. You're not cool for using world's least comfortable kitchenware, you're actually super gay. Gay and homo. No wonder you want your pans BIG and BLACK

          • 1 month ago
            Anonymous

            Call me what you want anon, but my arms are ripped from slinging cast iron all day, and my steaks look FANTASTIC.

            You're kind of telling on yourself by saying you think lifting 5 pounds is uncomfortable too, that's not healthy.

      • 2 months ago
        Anonymous

        >non-stick, used right, does not cause cancer
        >used right
        Ah, there's the rub. You see, it doesn't cause cancer unless you scratch it or heat it. Never mind that it will scratch at microscopic levels from just about anything and everything that touches it, or if you look at it funny when it's in a bad mood. Never mind that its intended use is on a hot stove. It's fine, because a non-stick coating, as perfectly preserved from its factory state at room temperature with zero use of any kind, simply doesn't cause cancer. If it does, that means you used it wrong, and by that I mean you used it at all, and that's your fault!

        • 1 month ago
          Anonymous

          >unless you scratch it
          Teflon is one of the most inert materials you can find, you could eat the whole coating and there's no evidence, even anecdotal, that it would raise the risk of you developing cancer.
          >unless you heat it
          The temperature at which teflon starts to pose health hazards is higher than the temperature at which oil smokes and most foods burn, both of which are cause of significantly bigger concern and would signal, for example with smoke coming out of the pan, that you've reached too high a temperature already, so you'd have to be more than moronic to heat teflon enough for it to become toxic.

          • 1 month ago
            Anonymous

            Asbestos is inert too, why don't you try eating ceiling tiles

            • 1 month ago
              Anonymous

              >asbestos is inert too
              And it too doesn't pose any health risk if you eat it.
              Teflon particles caused by scratching are also not nearly as small as asbestos fibers either, so even if you were to sniff a scratched up pan it wouldn't have the effect asbestos would.
              You have no clue what you're talking about anon, not about teflon nor about asbestos.

          • 1 month ago
            Anonymous

            Inert doesn't mean safe.
            https://www.nature.com/articles/d41586-024-00650-3
            >Landmark study links microplastics to serious health problems

            • 1 month ago
              Anonymous

              Indeed, though teflon particles caused by scratching are also not nearly as small as micro- or nanoplastics either, so even if you were to sniff a scratched up pan it wouldn't have the effect daily exposure to micro- and nanoplastics would.
              Also, if there are research articles about the risks posed by microplastics and asbestos it stands to reason that there should be research articles about the risks posed by teflon pans IF teflon pans posed such risks.
              You have no clue what you're talking about anon, not about teflon nor about asbestos nor about microplastics, and in particular about the way they interact with the body when inhaled or ingested.

              • 1 month ago
                Anonymous

                >it stands to reason that there should be research articles about the risks posed by teflon pans IF teflon pans posed such risks.
                It doesn't, this is ridiculously fallacious reasoning.

              • 1 month ago
                Anonymous

                >it doesn't
                If the effect was observable and statistically significant there's no reason to believe it wouldn't show up in literature, same way as micro plastics.
                >incredibly fallacious reasoning
                What fallacy is this?
                And what reason do you have to believe that teflon pans, when used sensibly, so without bringing them over 300°C, pose a health risk?

              • 1 month ago
                Anonymous

                >If the effect was observable and statistically significant there's no reason to believe it wouldn't show up in literature, same way as micro plastics.
                And yet studies into the harm of microplastics have only been getting funding and credibility for less than 10 years despite plastics being in use for over 150 years.
                >What fallacy is this?
                I don't care about named meme fallacies, it's a fallacy of logic to conclude that something is safe simply because there aren't enough studies saying it's unsafe. Even worse is the fact that there are plenty of studies showing individual components of teflon and other nonstick coatings are toxic endocrine disruptors along with many other microplastics.
                See: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9885170/
                >And what reason do you have to believe that teflon pans, when used sensibly, so without bringing them over 300°C, pose a health risk?
                I have no reason to believe they're safe when there's so much evidence that microplastics cause harm. And just to be clear, the term "microplastics" encompasses microscopic plastic particles AS WELL AS chemical additives to plastic which can leach out. What studies can you show me that prove teflon coatings don't flake off in microscopic amounts under normal use, or that chemicals aren't leached out in the presence of acidic foods? The fact that nonstick pans lose their nonstick property over time even with careful use tells me that something is wearing off and if so, that must be going somewhere (into the air and into the food).

              • 1 month ago
                Anonymous

                NTA. There's no biologic interaction between your body and PTFE. It's also one of the "go-to" materials when it comes to processing food.
                You are free to assume and dodge it. That's fine, season your pans instead with also cancer causing shit.
                It is kinda weird though that there seemingly is so little research.

              • 1 month ago
                Anonymous

                Once again, inert does not mean safe. See the studies I linked in my posts:

                Inert doesn't mean safe.
                https://www.nature.com/articles/d41586-024-00650-3
                >Landmark study links microplastics to serious health problems

                >If the effect was observable and statistically significant there's no reason to believe it wouldn't show up in literature, same way as micro plastics.
                And yet studies into the harm of microplastics have only been getting funding and credibility for less than 10 years despite plastics being in use for over 150 years.
                >What fallacy is this?
                I don't care about named meme fallacies, it's a fallacy of logic to conclude that something is safe simply because there aren't enough studies saying it's unsafe. Even worse is the fact that there are plenty of studies showing individual components of teflon and other nonstick coatings are toxic endocrine disruptors along with many other microplastics.
                See: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9885170/
                >And what reason do you have to believe that teflon pans, when used sensibly, so without bringing them over 300°C, pose a health risk?
                I have no reason to believe they're safe when there's so much evidence that microplastics cause harm. And just to be clear, the term "microplastics" encompasses microscopic plastic particles AS WELL AS chemical additives to plastic which can leach out. What studies can you show me that prove teflon coatings don't flake off in microscopic amounts under normal use, or that chemicals aren't leached out in the presence of acidic foods? The fact that nonstick pans lose their nonstick property over time even with careful use tells me that something is wearing off and if so, that must be going somewhere (into the air and into the food).

                A lack of chemical reaction does not guarantee a lack of harm, inert materials can and do cause injury. Glass is inert but if you eat glass shards or breathe in glass dust you'll die of internal bleeding.

    • 2 months ago
      Anonymous

      >Just learn to cook and not make shit stick
      How do I cook bacon and eggs? If I cook the bacon first, the fond makes it impossible to fry an egg without it sticking. If I do the egg first, then it's cold by the time the bacon is done.
      I have no issues with sausages, black pudding, or scrambled eggs. It's just the combination of frying bacon and an egg.

      • 2 months ago
        Anonymous

        Cook your bacon at a lower temperature so the fond doesn't burn onto the pan, then just scrape it away before adding the egg. If that's still too difficult, just fully clean the pan after the bacon is done and cook the egg on the clean pan (add oil, butter, or some preserved bacon drippings to the clean pan first, of course).

        • 2 months ago
          Anonymous

          Scratched coating is safe. Overheated coating isnt safe.
          Safe-ish, because base metal is aluminium, and it causes alzheimers (not proven) but most importantly it reacts to acidic foods, even worse than cast iron.
          [...]
          Eggs are hard to frick up. More oil, better temperature control, scrape off fond with spatula. so many options.
          Consider PAM oil spray or something.
          Cheese, sugar and potato - yes, those are sticky.
          [...]
          You will die from iron, tin and copper poisoning. ngmi

          It's probably temperature control for me. I have no issue frying an egg in any of my stainless pans, but it's always a problem after cooking something else in there. I did scrape off the fond and put more oil in, so maybe the temperature was the issue.

          • 2 months ago
            Anonymous

            On any stove (except one with thermal control like $25 chinese induction hob or $500 induction hob, funny innit, no in between) empty pan would overheat since there is no water evaporating and nothing takes away the energy, so it builds up and becomes too much. Or you didn't heat it up well enough.

      • 2 months ago
        Anonymous

        you're supposed to lie about it online. just call anyone who claims food sticks a shit cook. then if you need to prove it and you get exposed you say that it's supposed to work like that and creating a fond is a feature and double down on calling them a shit cook for not knowing.

  3. 2 months ago
    Anonymous

    Where did you "found out" about it, in some homosexual youtube video? There is grand total 0 of known cases that linked nonsticks to cancer.

    • 2 months ago
      Anonymous

      Absolute bullshit. Non stick is plastered with chemicals and will absolutely give you cancer and make you sick. I'm not listening to any of you and falling for this bullshit.

  4. 2 months ago
    Anonymous

    they only get cancer causing stuff going on if you get them super super hot and they burn their coating off.
    anyway i'd switch to cast iron but who am i to tell you. i use some of my stainless clad shit quite often too but for the most part it's cast iron
    non stick pans like your pic are ok for low heat cooking like eggs or pancakes but not really great for simmering a full pan of veg or searing meat. hell, even my cast iron heavy bottom pan can be a b***h to sear with because it's either smoking hot or way too cold and seems to never sear to my expectations

  5. 2 months ago
    Anonymous

    Just don’t use metal utensils on the pan or buy the cheapest piece of shit pans moron. The issue is the coating coming off either due to cheapass quality or using metal on it.

  6. 2 months ago
    Anonymous

    Anodized and ceramic non-stick pans are fine.
    The teflon ones are the ones that cause cancer.

  7. 2 months ago
    Anonymous

    Aging causes cancer. Replace yourself.

  8. 2 months ago
    Anonymous

    Not care?
    They have their uses.
    Don't be a moron, don't cook so that the surface it uses separates.

  9. 2 months ago
    Anonymous

    I use copper pans and Cast Iron, am I gonna survive?

  10. 2 months ago
    Anonymous

    thoughts on blue diamond? got one of these but its slightly scratched

    • 2 months ago
      Anonymous

      Any pan with a non-stick coating that's scratched is not safe to use.

      • 2 months ago
        Anonymous

        ceramic nonstick
        without pfas/pfoa

        • 2 months ago
          Anonymous

          It's never that simple. Known unsafe chemicals traded for chemicals of unknown safety. Give it another 20 years and these pans will probably be found just as dangerous and companies will swap in some other chemical that hasn't been thoroughly researched so they can claim it's not proven unsafe.

          https://thekitchenfiesta.com/is-blue-diamond-cookware-safe/
          >Still, some argue inadequate research has been done into the health impacts of inhaling microscopic silica powder especially during overheating or damage to the coating. The risks appear low with reasonable safety precautions but worth being aware of.

      • 2 months ago
        Anonymous

        Scratched coating is safe. Overheated coating isnt safe.
        Safe-ish, because base metal is aluminium, and it causes alzheimers (not proven) but most importantly it reacts to acidic foods, even worse than cast iron.

        >Just learn to cook and not make shit stick
        How do I cook bacon and eggs? If I cook the bacon first, the fond makes it impossible to fry an egg without it sticking. If I do the egg first, then it's cold by the time the bacon is done.
        I have no issues with sausages, black pudding, or scrambled eggs. It's just the combination of frying bacon and an egg.

        Eggs are hard to frick up. More oil, better temperature control, scrape off fond with spatula. so many options.
        Consider PAM oil spray or something.
        Cheese, sugar and potato - yes, those are sticky.

        I use copper pans and Cast Iron, am I gonna survive?

        You will die from iron, tin and copper poisoning. ngmi

        • 2 months ago
          Anonymous

          >Scratched coating is safe
          Whys that

          • 2 months ago
            Anonymous

            Because PTFE is intert. The only danger you have is that it exposes base metal which is aluminium which reacts with acidic stuff and basic stuff...
            However if your PTFE flakes off like mad, it was probably overheated, and maybe it is also safe but idk how do I feel about eating that much plastic.

            >carbon steel
            >overpriced
            >but lasts longer than the equal cost of nonsticks over a 5 year span
            also yes, I do throw away nonstick pans every year, and by throw away I mean donate to parents
            but no one touches my carbon steel pan even though its virtually indestructible

            Biggest problem with any non-stick and non-stick-ish pan is that coating is weak and fragile.
            So you have to care for your $5 shitty pan as if it was made out of pure silver or copper.

            • 2 months ago
              Anonymous

              This post is just this:

              https://i.imgur.com/NS2KYMo.jpg

              >non-stick, used right, does not cause cancer
              >used right
              Ah, there's the rub. You see, it doesn't cause cancer unless you scratch it or heat it. Never mind that it will scratch at microscopic levels from just about anything and everything that touches it, or if you look at it funny when it's in a bad mood. Never mind that its intended use is on a hot stove. It's fine, because a non-stick coating, as perfectly preserved from its factory state at room temperature with zero use of any kind, simply doesn't cause cancer. If it does, that means you used it wrong, and by that I mean you used it at all, and that's your fault!

              with extra steps.

    • 2 months ago
      Anonymous

      ceramic nonstick
      without pfas/pfoa

      >without pfas/pfoa
      Then its not non-stick. That is the issue.
      PFAS/whatever is used because you can get it smooth on a molecular level, which isn't the case for metal or ceramics.

      You can oil, heat and then coat a lot of materials to get close to nonstick. But the coating has a limited life span, and has many chemical limitations.
      >But why do people care
      Because a good PFAS pan can be used very differently than a ceramic one. Such as some of the more exotic omelet variants, or being able to simmer at medium heat for far far longer without any form of burning from the heat transfer point.

  11. 2 months ago
    Anonymous

    So you just now figured out something everyone else has known since 1990?
    The hormone interrupting, cancer causing part of Teflon was the PFOA they used to manufacture it, then they dumped them in the water supplies.

    Its contaminated and been found in all water supplies on earth.
    If you heated your pan to 500f it would give off fumes and give you the "Teflon Flu"
    Pans will still do that with modern nonsticks, but at least there's no PFOAs

    It's futile since the actual real bad shit is already in the water and has nothing to do with your cheap import aluminum pan.

    Buy stainless steel if it makes you feel better

    • 1 month ago
      Anonymous

      All of that when you could have just said israelites are the problem. also go back

  12. 2 months ago
    Anonymous

    steel clad copper has good heat distribution for the price

  13. 2 months ago
    Anonymous

    just found out [everything] causes cancer

    oh dear!

  14. 1 month ago
    Anonymous

    i switched to ceramic and love it

  15. 1 month ago
    Anonymous

    Get yourself a good stainless steel skillet and a cheap cast iron skillet. That's all you'll ever need to cook like 95% of all the meals you could ever want to make. Cast iron ends up being stick resistant but not fully nonstick, but as long as you're not a moron and you exercise even a smidge of temperature control you'll be fine.

    Then proceed to buy a dozen more cast iron and/or stainless steel skillets and become an obsessive weirdo about them like most people on the internet. Or just cook I dunno.

  16. 1 month ago
    Anonymous

    >Cast Iron
    >Stainless steel
    >Enamel coated iron
    Not very cheap, but with proper care they can last a lifetime. And your food will cook better and taste better.

  17. 1 month ago
    Anonymous

    >Just found out these cause cancer
    no they do not.

  18. 1 month ago
    Anonymous

    Good for you, anon. Get away from teflon, because it's terrible for you. Use stainless steel. It's not as easy to clean afterward as non-stick, and eggs will always be a pain in the ass to cook, but it's better for your health. Good luck.

  19. 1 month ago
    Anonymous

    bump

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