It seems I shouldn’t have posted this without context
TL;DW
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yes the video is (at least partially) about Teflon, hence the cynical title
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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
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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.
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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)
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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)
The trick is to use any cast iron, carbon steel, stainless and heat the pan then add oil before cooking. zero stick when done after heating
Doesn’t work though if I want to fry something with little or even without oil, which I do on occasion.
Yeah unfortunately. I wish we can have pans with built-in temperature sensors
I have a 12 inch stainless steel pan, i preheat it and then add oil but some amount of sticking is inevitable, especially around the edges where ever the food isn’t touching the surface of the pan, the oil burns and polymerises on the pan and it’s a pain to remove, even with barkeepers friend, that’s why I got a 10 inch ceramic hard anodized aluminum pan for cooking eggs and small quantities of foods. I just use the big pan when cooking in bulk now.