Non-Stick Chemicals To Be Limited

I chucked most of my non-stick stuff in favor of cast iron and stainless steel. It was a minor challenge to find a small stainless steel frying pan, none of the major outlets carry any that were not in $250 sets. Get rid of it all, it's poison. So it's a bit harder to wash, BIG DEAL!

So, in short, convienience is killing us.

Is that pretty much it?

Figures.

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"and the knowledge they fear is a weapon to be used against them"

"The Weapon" - Rush

The major chemical companies have manufacturing plants all over the world. Ensuring that the stuff does not enter Canada inside "manufactured products" is I guess more of a problem than prohibiting import of the endangering materials themselves.

How do I know if the PFCA's or other materials were not used in some minor components, somewhere down the manufacturing and assembling process?

So it's a bit harder to wash, BIG DEAL!
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I use stainless steel scrubbing pads and find that washing stainless steel and cast iron with the pads is easier than washing non-stick. I also have nylon scrapers, they are excellent for getting off the big stuff before you scrub.

I find that my stainless steel pans & pots work great and don't stick if they are taken care of and used correctly. I can remember that my first stainless steel fry pan was a frustration at first because it conducted heat way better than the non-stick pan so I had to learn to use a much lower temp, and I also had to learn how to condition the pan before tossing food into it. All I had to do was pre-heat the pan and spray on some cooking oil. I've never had problems with stainless steel pots, so I never used non-stick.

I also have a heavy duty cast iron pan which is great for certain things. It can also go into the oven which is nice.

It was easy to throw out the non-stick pans simply because I stopped using them in favor of the stainless steel variety.
It's also less expensive to use stainless steel (and cast iron) because the pans & pots never wear out (unless you are nuts and really try hard to abuse them).

I work for one of those “Giant Chemical Companies”.

And I support the mission in Afghanistan.

And I don’t believe 9/11 to have been an inside job.

And I don't think the Zarkman was a US creation.

Shit…I have become “The Man”.

If you take the stainless fry pans, fill with water and bring to a boil; then let cool, you'll find even burnt on stuff will just wipe off.

Cast iron doesn't need to be scrubbed. Just get the big chunks off, and let the rest carbonize. Then the pans don't stick at all.

What most people don't realize with non-stick pans is, you can't put them on high heat. That will delaminate the coating resulting in chemicals that will kill you and your pets. Anyone who uses non-stick pans have a bird that died suddenly?

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"I think it's important to always carry enough technology to restart civilization, should it be necessary." Mark Tilden

You and me both, Bino.

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"I think it's important to always carry enough technology to restart civilization, should it be necessary." Mark Tilden

To make fast grilled cheese sandwiches, or not to make them fast. That is the question.

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Freedom is the right of all sentient beings

<p>I can’t say that I’ve timed my grilled cheese sandwich production from pan to pan, but I definitely prefer the results from a cast iron pan over the competition. (I typically choose cast iron for pan-cooking, but don’t usually notice any difference in the end-product from pan to pan, except for grilled cheese.)</p><p>---<br>Shatter your ideals upon the rock of Truth.<br />
<br />
— The Divine Symphony, by Inayat Khan<br />

I've found that cast iron makes great pancakes. I like to make the big thick jumbo sized ones that fill the whole pan, so I stick the pan in the oven on broil to cook the top part before flipping. The teflon pans are no good for doing this sort of thing unless you don't mind melted pot handles and chemical laced fumes.

<p>I’d never thought to try broiling pancakes; I’ll give it a try next time batter’s up.</p> <p>Speaking of weekend breakfast treats, I do prefer baked bacon over fried (400° F/205° C for 20 minutes on a rack in a <i>rimmed</i> baking sheet; no flipping required).</p> <p>Er, uh, in a rimmed <i>PFCA-free</i> baking sheet. ;*)</p><p>---<br>Shatter your ideals upon the rock of Truth.<br />
<br />
— The Divine Symphony, by Inayat Khan<br />

Interesting idea. I've started using parchment paper to help with sticky situations, esp for baking, so a variation may be to place the bacon on a sheet of parchment paper, which should absorb the fat and also prevent the bacon from sticking. The ribbed sheet seems like an excellent option, I'll give it a try.

I'm now wondering how nontoxic parchment paper is, since I really don't know what's in it.

Another thing you can do, is broil the top of your favorite omelet rather than flipping it.

Some of my stainless steel pans were placed on high heat by mistake and the bottoms got discolored. Any idea how to get that off? The pans work fine, so it's no big deal, but I'd rather have that shine back if possible.

<p>Typically it’s paper that’s been treated with sulphuric acid (to smooth the surface and make it resistant to grease), then coated with silicone (to make it non-stick). I don’t know if there have been health concerns connected with parchment paper; if not, then perhaps buying a silicone baking mat would save money in the medium-term.</p><p>---<br>Shatter your ideals upon the rock of Truth.<br />
<br />
— The Divine Symphony, by Inayat Khan<br />