No, this isn’t a cast iron thing. Using stainless pans, you can get nonstick effects that, in my experience, far outperform Teflon anyway. The process is called “spot seasoning.” I have cooked crispy, cheesy rice noodles with eggs with zero sticking.

I love my cast iron pans, but stainless is my daily go-to. Added bonus: use 100% copper wool to clean your stainless pan. The copper-coated wool at most grocery stores is problematic; you might get a few uses out of the coated garbage and then it starts shedding metal bits.

    • dindonmasker@sh.itjust.works
      471·
      22 hours ago

      Veritasium just released a video about teflon and it’s impacts yesterday https://youtu.be/SC2eSujzrUY tldw they say that it’s fine for non-stick pans at lower temperatures but the smoke it creates at high temperatures is where the danger is. Especially for pet birds.

    • Zagorath@aussie.zoneEnglish
      334·
      22 hours ago

      Teflon itself is perfectly safe. It’s far too large for your body to absorb.

      But many of the byproducts involved in the production of teflon are much less safe.

      In other words, if you already own a teflon pan, you’re fine. Keep using it. But if you’re considering buying a new pan, there are good reasons to avoid teflon.

      Recent Veritasium video about “forever chemicals”.

      • frezik@midwest.social
        143·
        21 hours ago

        It’s also important to note that Teflon (PTFE) is used in a multitude of stuff, and there’s no easy replacement. Got a 3D printer? The tube connecting the extruder motor to the hotend is probably PTFE.

        The PTFE industry isn’t going to collapse just because we all switch to different cooking pans.

        • Korhaka@sopuli.xyzEnglish
          1·
          6 hours ago

          I have heard that coats are often covered with PTFE as well, as it makes the rain roll off rather than soak in

    • SerotoninSwells@lemmy.world
      91·
      21 hours ago

      Veritasium did a video on this topic a few days ago. I highly recommend it. There’s a bit of nuance here, from what I understand, regarding PTFE which is the chemical composition that Chemours markets as Teflon. The video talks about PTFE being rather inert, passing through our bodies if we ingest it. The real issue is heating the substance above 350° C (662° in freedom units).

      I’m not an expert but I think it’s worth reading up on the subject. If there’s anyone else more read up on the subject please let me know if I’m wrong here.

    • inlandempire@jlai.lu
      10·
      22 hours ago

      Yes

      Idk what else to say so here’s my favourite recipe

      Ravitoto Malagasy

      Ingredients:

      Serves 8

      1.5 kg beef

      500 g pounded cassava leaves

      2 large onions

      6 cloves garlic

      1 shallot

      1 ginger

      1 stock pot

      salt, pepper

      STEP 1

      If you’re not keen on pounding the cassava leaves yourself, you can find them in Afro-Asian grocery stores. You can even find them in the frozen section under the name ‘saka saka’.

      STEP 2

      Cut the beef into large cubes, then sauté in oil until browned (about 10 minutes). Add a little water to cover the meat and cook for 20 minutes.

      STEP 3

      In a pot (such as a cast iron pot), brown the sliced ​​shallot in a little oil, then add the garlic and ginger.

      STEP 4

      Add the cassava leaves, salt, and a little more water and oil. Heat over low heat for about 30 minutes. Remember to stir regularly.

      STEP 5

      Peel and finely crush the garlic and add it to the mixture, continuing to stir. Let it heat for a good 10 minutes.

      STEP 6

      Then check that the water has drained. When the juice darkens, the dish will soon be fully cooked. The cassava leaves should have turned from green to black. Now pour in the broth and stir lightly.

      The ravitoto is best served with rice.

      • Hadriscus@lemm.ee
        2·
        17 hours ago

        oooohhh I was just in Nosy Be, I ordered a ravitoto once, unfortunately they didn’t have the ingredients on that day. It’s still a mystery to me. Mais j’adore le nom il me fait rigoler, j’imagine un mélange de Toto et du Ravi de la crèche

        ah et je vois

        1 ginger

        je suis plutôt châtain j’espère que ça fout pas la recette en l’air

        • inlandempire@jlai.lu
          1·
          16 hours ago

          Haha oui, en malgache ça se prononce presque comme raftoute !

          Tu peux customiser la recette comme tu veux, l’important c’est le saka saka, je suis même en train de réfléchir à l’adapter en version vegan pour les gens qui ne mangent pas de viande!

    • fokker_de_beste@feddit.nlEnglish
      61·
      22 hours ago

      Veritasium made an interesting video about this. The teflon on pans shouldn’t be dangerous (unless heated above 350°C), but in the process of making teflon dangerous “forever chemicals” do get released

      https://youtu.be/SC2eSujzrUY

    • Pothetato@lemmy.world
      99·
      22 hours ago

      Veritasium just made a great video about the history of Teflon and related chemicals. I got claude to help me put here:

      Teflon and PFAS Health Concerns

      Teflon (polytetrafluoroethylene or PTFE) and related compounds have several health concerns:

      Teflon itself

      • The intact, long-chain PTFE polymer generally passes through the body without being absorbed, as you noted
      • Not considered directly toxic when ingested in its stable form

      Related harmful compounds

      PFOA (C8) and PFOS:

      • Used historically in Teflon manufacturing (not present in final product)
      • Extremely persistent “forever chemicals” that bioaccumulate
      • Associated with:
        • Various cancers (kidney, testicular)
        • Immune system impairment
        • Thyroid disruption
        • Reproductive issues
        • Developmental problems

      Shorter-chain PFAS (including C6):

      • Introduced as “safer” replacements for C8 compounds
      • Still very persistent in environment and bodies
      • Growing evidence suggests similar health concerns to longer chains
      • May be more mobile in environment

      Heating concerns

      Teflon breakdown:

      • At normal cooking temperatures (below 500°F/260°C): minimal risk
      • At high temperatures (above 500°F/260°C): Teflon begins to degrade
      • At very high temperatures (above 660°F/350°C): releases toxic gases including:
        • Fluorinated compounds
        • Particulate matter
        • Can cause “polymer fume fever” in humans (flu-like symptoms)
        • Fatal to birds due to sensitive respiratory systems

      Recommendations:

      • Don’t preheat empty pans
      • Avoid high-heat cooking with Teflon
      • Replace scratched or damaged Teflon cookware
      • Consider alternatives like cast iron, stainless steel, or ceramic

      I have never has success with stainless steel but I will definitely try the heat/wipe/fresh technique if I get a chance.