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It seems I shouldn’t have posted this without context

TL;DW

  • yes the video is (at least partially) about Teflon, hence the cynical title

  • no, Teflon (or generally big Fluoropolymers) are not the problem. Ingesting them does nothing to you, because as long, chemically inert polymers they just pass through you from one end to the other

  • The problem are perfluoroalkyl acids: C8 (PFOA) and later substitutes such as C6/GenX, PFOS, PFHA, PFHxS which are chemicals used to start the Teflon polymerization. They are short-chained carbon-fluorine molecules that coincidentally mimic the structure of fatty acids, thus can accumulate in our bodies without a way for our bodies to break them down.

  • These chemicals leach into the environment from factories and accumulate in everything, to the point that the whole water cycle has been contaminated (yes that shit comes down everywhere with the rain)

  • There is conclusive proof that PFOA exposure is linked to a number of organ damage and cancers, particularly testicular cancer and kidney cancer, with likely links to lung and pancreatic cancer not reflected in the study due to survivor bias (they died before the study was concluded)

  • ragebutt@lemmy.dbzer0.comEnglish
    12·
    2 days ago

    Cast iron is generally safe but not entirely without risk. Old pans are sometimes made with lead and some newer cheap pans from sketchy sources are made with cadmium and/or lead

    Generally if you get like a lodge or whatever you’re fine though. Biggest risk there is that it leeches iron into your food, which is usually beneficial unless you have some uncommon health concerns

    A stainless steel pan are also generally safe but have similar issues: low quality pans and excessively scratched pans can leech nickel and chromium. 304 and 316 stainless ($$$) are more resilient against this issue. Stainless takes a bit more technique than cast iron for stuff like eggs and fish but it’s not that tricky (preheat pan, add fat/oil when hot, basically). It is also far more responsive to changing temperature (rather than retaining it) and much lighter so it’s easier to use for sautéing and such. Cast iron is superior when heat retention is needed: stews, soups, curries, roasts, etc

    Ceramic coated cookware is a mess. Some did use PFAS/PFOA and still does, some ceramics have lead and cadmium, and some coatings just suck. I got one pan to experiment with that was lead/cadmium/pfoa/pfas free but the nonstick properties dulled after 2-3 months of daily use. It was not scratched or chipped; I took care to not use metal implements or wash it with abrasives. I did use high heat at times though which potentially degraded it. It was like $50 too. Researching online after I see there are “good” ones for $80, fuck spending that on a single pan.

    I’ll stick with cast iron and stainless steel. Can use metal utensils, covers basically every scenario, and cheaper. To be clear, “well sourced” doesn’t mean expensive. A 10” lodge cast iron skillet is $20 online. A tramontina 12” 304 stainless frying pan is $35.

    Of course if you ever eat at restaurants none of this matters as they’re generally using the cheapest aluminum and steel pans they can get that are beat to utter shit