Its manufacturing requires relatively large quantities of highly toxic and also very resistant chemicals. This means that when they enter the environment (and they will), they will poison it for a very long time, with consequences that are not yet fully understood.
In addition, it decomposes when heated above 260°C and can detach from the pan and get into your food. Keep in mind that almost all oils start to smoke well before reaching this temperature, so you should be able to tell when you’ve just ruined your pan.
In my opinion: hot stainless steel and a little butter will prevent food from sticking. This requires a (easy to learn, but still) technique, but once you got it, you can enjoy your stainless steel pan for basically forever.
Alright you’ve piqued my interest, what’s this technique? I have no problems with sticking on my buttered steel pan as is so I’m wondering if I already do something close.
It sounds kinda stupid, but before I got used to my current pans, I always had to add a small drop of water to check whether I could start. As soon as the water began to boil, the pan was hot enough to cook (but wouldn’t just burn everything into a crisp).
In theory, it’s really, really simple, but to be able to intuit the pans temperature, really felt like a boss move… for the first few times, until it just became second nature. I had to scrape off more than one egg before it clicked.
Oh well I guess I do that then lol. My technique (which is, I think, normal) is to melt my butter (probably too much) on like 2, really low, and then crank it to maybe 4.5-5ish and throw the food on as it warms up, then do the food cooking part (whatever that needs depending.)
Its manufacturing requires relatively large quantities of highly toxic and also very resistant chemicals. This means that when they enter the environment (and they will), they will poison it for a very long time, with consequences that are not yet fully understood.
In addition, it decomposes when heated above 260°C and can detach from the pan and get into your food. Keep in mind that almost all oils start to smoke well before reaching this temperature, so you should be able to tell when you’ve just ruined your pan.
In my opinion: hot stainless steel and a little butter will prevent food from sticking. This requires a (easy to learn, but still) technique, but once you got it, you can enjoy your stainless steel pan for basically forever.
Alright you’ve piqued my interest, what’s this technique? I have no problems with sticking on my buttered steel pan as is so I’m wondering if I already do something close.
Basically, the pan must be hot but not too hot.
It sounds kinda stupid, but before I got used to my current pans, I always had to add a small drop of water to check whether I could start. As soon as the water began to boil, the pan was hot enough to cook (but wouldn’t just burn everything into a crisp).
In theory, it’s really, really simple, but to be able to intuit the pans temperature, really felt like a boss move… for the first few times, until it just became second nature. I had to scrape off more than one egg before it clicked.
Oh well I guess I do that then lol. My technique (which is, I think, normal) is to melt my butter (probably too much) on like 2, really low, and then crank it to maybe 4.5-5ish and throw the food on as it warms up, then do the food cooking part (whatever that needs depending.)
Same problem for computing devices and plastic stuff then.