Designer brands such as Always Pan and Caraway are booming – but safety experts are raising questions

… the pans are likely not “nontoxic” some independent testing and research suggests. Nor are they even “ceramic” – at least not in the way the public broadly thinks of ceramics. Now, regulators are investigating some of the pan sellers’ claims.

    • klemptor@startrek.website
      1·
      15 days ago

      I don’t know how people can stand cast iron pans. I know they’re supposed to be great for cooking but I always feel like you can never really get them all the way clean.

      • rumba@lemmy.zipEnglish
        1·
        15 days ago

        Clean is a misnomer. We’re covered in bacteria and filled with bacteria. The air around us is thick with yeast. The second you wash any pan it is immediately reinnoculated with stuff around it. If you throw the concepts of brewing and canning at clean and you’ll find that nothing that we have is clean.

        The bar for cookware is safe and doesn’t impart bad flavors to the food.

        But this isn’t to say that you should or have to use it, But you ask why the rest of us do, It’s because it’s as clean as is necessary to cook great safe food.

        • klemptor@startrek.website
          0·
          15 days ago

          I hear ya. I don’t mean clean as in sterile, just seems like you can never get all the grease off of them. They always seem like they’re covered in a film of old cooking oil.

          • Madzielle@lemmy.dbzer0.comEnglish
            1·
            15 days ago

            Nah, have you owned one?

            If I cook something super greasy in one, like bacon or a burger, its completely okay to use a little bit of dawn to help remove the grease, I’ve done it plenty of times and it doesnt injure the pan.

            For most applications, I just use coarse salt, a softer steel wool, and hot water to clean my cast iron after cooking. The pan doesn’t feel greasy, and if it does, a splash of dawn dish soap does the trick. Just heat the pan to dry it.

            More often my cast iron needs to be oiled, (I’ve been liking avocado oil lately) but you want to leave the thinest layer on the cooking surface as possible. It’s not grease, just seasoned.

    • elucubra@sopuli.xyz
      0·
      15 days ago

      I’ve retired the last of the non-stick cookware I had. It’s all iron, cast and stamped, and stainless now.

      The reason I haven’t bought an instant pot or airfryer is that I haven’t found non plastic coated ones.

      • Dimand@aussie.zone
        0·
        15 days ago

        Finding a non teflon coated aluminium pot with a heat capturing coil for lightweight hiking is impossible last I looked.

        Just removing teflon from stuff is a huge pain too, it’s dangerous to burn it off, I might try and sand blast the Teflon off the one I have. I have to research how bad that is, probably makes way too much toxic microparticles. But it really shouldn’t be so hard to find food appliances and cookware not coated in this crap.