The problem is when the surface gets damaged, which is always. Just throw away all of your Teflon and use cast iron pans. They're almost as easy to clean, and they don't have the same health risks. Sure, DuPont claims their new Teflon is safe, but they're the same company that knowingly lied about their first Teflon, fought in court about it for 30 years, and even bribed health authorities.
I feel like people that recommend cast iron as an alternative are misunderstanding the entire reason Teflon became popular in the first place. I ain't got time to learn a secret ritual dance of how to season My Pan. That being said, I just use stainless steel and I've learned how to use it properly so that it doesn't just stick to everything.
As long as you properly preheat your stainless steel you will have little issue with sticking, there's a neat little trick someone taught me splash some water on your pan if it stays in place and Bubbles it's not ready yet but if it starts dancing around the pan you can use it and it won't stick
LOL. It can seem daunting at first, but it's really quite simple. Once a pan is seasoned then just using it with oil, cleaning it with water, and drying it properly keeps it going strong for years. We clean ours with water and a scrub brush, dry it, put it on the burner on medium heat to evaporate any remaining water, and then spread a little oil around the pan with a napkin. Then I turn the burner off and let it sit there until it cools. The oil continues curing while the pan stays hot and maintains the seasoning layer. The whole process only takes a couple of minutes. We do have stainless pans too, but we usually reach for the cast iron or carbon steel pans, unless we're boiling water, or making tomato based sauces.
There's no actual need to season a cast iron if you don't want to. Regular use of it will cause it to become seasoned over time. It just means everything will stick to it until such a time as the season takes.
Or at first just use more oil
Cast iron isn't completely without risk. The iron from the pan can leach into food which can be a problem for people with high iron issues. On the flip side people with anemia could see some benefit. My personal favorite as someone with hemachromatosis is enameled cast iron.
A properly seasoned cast iron pan has a layer in-between the food and iron. But those layers do get damaged & worn, and you can definitely end up with your food in contact with the iron like you said. I have an enameled dutch oven, and it's pretty great, but not as easy to clean as the regular cast iron, and definitely not non-stick.
The seasoning layer prevents massive amounts of iron from leeching but seasoned pans still add iron.
Medical journals all say you get significant iron from seasoned cast iron.
The only source that doesn't agree is America's test kitchen. They say "only a few mg" which would still be a significant percentage of dietary requirements.
Unless you have a medical problem, this is a good thing.
Yeah, we've been using cast iron pans since we saw the movie Deep Waters about the DuPont conspiracy several years ago. I just donated blood a couple of weeks ago and they test your iron before you can donate. My iron levels were perfectly normal. So whatever it does, it's totally fine.
Or try carbon steel pans. Very similar to cast iron, but much lighter.
We have a 13" carbon steel pan. It is usually my go-to pan. They're a lot pricier though, which is why I usually just recommend cast iron. People usually need to be pretty invested in their kitchen to consider carbon steel pans. My cast iron pans were like $10 each. My carbon steel pan was $75. They were half that price a couple of years ago, but they really bumped up the price after America's Test Kitchen released a review about them.
I just have regular stainless steel.
Pour water and soap in it when you're done cooking and it's easy to clean by the time you're done eating.
You also don't have to worry about messing up a coating.
The problem is when the surface gets damaged
What do you mean?
When the Teflon gets scratched then it starts leeching toxins into your food.
Where did you read this? What I've read has said the opposite. Here's one result for "teflon flakes"
When cooking, flakes of Teflon can break off into food. If these flakes are ingested, it is considered non-toxic.
If metal utensils are used with Teflon coated cookware, small pieces of Teflon can break off and get into the food. This is considered non-toxic. When swallowed, these pieces will travel through the intestines and come out in the stool intact without causing harm to the body.
I highly suggest watching the movie Dark Waters starring Mark Ruffalo. It covers the true story about a 30 year legal battle to hold DuPont liable for knowingly poisoning their factory workers and 99% of all life on planet earth with PFAS. After losing that court battle they stopped selling their original Teflon pans and started selling a new formulation which they claim is safe. But this is the same company that knowingly sold poison for half a century, bribed government regulatory officers to lie, bought politicians, and buried massive amounts of evidence against them. It's your choice if you believe them or not.
I just really wanted to a source for your claim that scratching the surface causes it to "leech toxins into your body".
It isn't entirely clear if the release of microplastics is dangerous, and researchers are calling for more studies into the possible impact of microplastic contamination during cooking.
It's talking about microplastic and they're not even sure if it is dangerous.
Like I said, it's up to you if you want to trust the company that knowingly poisoned 99% of all life on planet earth or not.
I'm trusting the studies instead of trusting your word on it. That's the case here.
It's not my word on it, but okay. The original DuPont factory workers trusted the studies and the EPA too. But it's your decision to make. Good luck. At least watch the movie, or research the issue.
It's not my word on it, but okay.
You claimed it but haven't really provided anything to support it. So it's really just your word on that it's leaching toxins.
And if I compare your word vs. the studies saying that it is non-toxic, I'm gonna choose the studies over you. It's not a personal thing but I have no idea about your credential vs. these researchers.
At least watch the movie, or research the issue.
I have researched it but haven't found anything to support what you said. Rather the opposite. That's why I asked your help.
Again, DuPont spent billions of dollars pushing fake studies, bribing regulatory agencies to change safety standards, and all sorts of other shenanigans. So it's really down to the question "do you trust them this time?". I don't. You are going to do what you think is best for you. Hopefully they're not influencing the truth for the sake of profits this time around.
The problem is when the surface gets damaged, which is always. Just throw away all of your Teflon and use cast iron pans. They're almost as easy to clean, and they don't have the same health risks. Sure, DuPont claims their new Teflon is safe, but they're the same company that knowingly lied about their first Teflon, fought in court about it for 30 years, and even bribed health authorities.
I feel like people that recommend cast iron as an alternative are misunderstanding the entire reason Teflon became popular in the first place. I ain't got time to learn a secret ritual dance of how to season My Pan. That being said, I just use stainless steel and I've learned how to use it properly so that it doesn't just stick to everything.
As long as you properly preheat your stainless steel you will have little issue with sticking, there's a neat little trick someone taught me splash some water on your pan if it stays in place and Bubbles it's not ready yet but if it starts dancing around the pan you can use it and it won't stick
LOL. It can seem daunting at first, but it's really quite simple. Once a pan is seasoned then just using it with oil, cleaning it with water, and drying it properly keeps it going strong for years. We clean ours with water and a scrub brush, dry it, put it on the burner on medium heat to evaporate any remaining water, and then spread a little oil around the pan with a napkin. Then I turn the burner off and let it sit there until it cools. The oil continues curing while the pan stays hot and maintains the seasoning layer. The whole process only takes a couple of minutes. We do have stainless pans too, but we usually reach for the cast iron or carbon steel pans, unless we're boiling water, or making tomato based sauces.
There's no actual need to season a cast iron if you don't want to. Regular use of it will cause it to become seasoned over time. It just means everything will stick to it until such a time as the season takes.
Or at first just use more oil
Cast iron isn't completely without risk. The iron from the pan can leach into food which can be a problem for people with high iron issues. On the flip side people with anemia could see some benefit. My personal favorite as someone with hemachromatosis is enameled cast iron.
A properly seasoned cast iron pan has a layer in-between the food and iron. But those layers do get damaged & worn, and you can definitely end up with your food in contact with the iron like you said. I have an enameled dutch oven, and it's pretty great, but not as easy to clean as the regular cast iron, and definitely not non-stick.
The seasoning layer prevents massive amounts of iron from leeching but seasoned pans still add iron.
Medical journals all say you get significant iron from seasoned cast iron.
The only source that doesn't agree is America's test kitchen. They say "only a few mg" which would still be a significant percentage of dietary requirements.
Unless you have a medical problem, this is a good thing.
Yeah, we've been using cast iron pans since we saw the movie Deep Waters about the DuPont conspiracy several years ago. I just donated blood a couple of weeks ago and they test your iron before you can donate. My iron levels were perfectly normal. So whatever it does, it's totally fine.
Or try carbon steel pans. Very similar to cast iron, but much lighter.
We have a 13" carbon steel pan. It is usually my go-to pan. They're a lot pricier though, which is why I usually just recommend cast iron. People usually need to be pretty invested in their kitchen to consider carbon steel pans. My cast iron pans were like $10 each. My carbon steel pan was $75. They were half that price a couple of years ago, but they really bumped up the price after America's Test Kitchen released a review about them.
I just have regular stainless steel.
Pour water and soap in it when you're done cooking and it's easy to clean by the time you're done eating.
You also don't have to worry about messing up a coating.
What do you mean?
When the Teflon gets scratched then it starts leeching toxins into your food.
Where did you read this? What I've read has said the opposite. Here's one result for "teflon flakes"
https://missouripoisoncenter.org/is-this-a-poison/teflon
I highly suggest watching the movie Dark Waters starring Mark Ruffalo. It covers the true story about a 30 year legal battle to hold DuPont liable for knowingly poisoning their factory workers and 99% of all life on planet earth with PFAS. After losing that court battle they stopped selling their original Teflon pans and started selling a new formulation which they claim is safe. But this is the same company that knowingly sold poison for half a century, bribed government regulatory officers to lie, bought politicians, and buried massive amounts of evidence against them. It's your choice if you believe them or not.
I just really wanted to a source for your claim that scratching the surface causes it to "leech toxins into your body".
https://m.jpost.com/health-and-wellness/article-734193
Not that that's a great article, but it also says
It's talking about microplastic and they're not even sure if it is dangerous.
Like I said, it's up to you if you want to trust the company that knowingly poisoned 99% of all life on planet earth or not.
I'm trusting the studies instead of trusting your word on it. That's the case here.
It's not my word on it, but okay. The original DuPont factory workers trusted the studies and the EPA too. But it's your decision to make. Good luck. At least watch the movie, or research the issue.
You claimed it but haven't really provided anything to support it. So it's really just your word on that it's leaching toxins.
And if I compare your word vs. the studies saying that it is non-toxic, I'm gonna choose the studies over you. It's not a personal thing but I have no idea about your credential vs. these researchers.
I have researched it but haven't found anything to support what you said. Rather the opposite. That's why I asked your help.
Again, DuPont spent billions of dollars pushing fake studies, bribing regulatory agencies to change safety standards, and all sorts of other shenanigans. So it's really down to the question "do you trust them this time?". I don't. You are going to do what you think is best for you. Hopefully they're not influencing the truth for the sake of profits this time around.