Designer brands such as Always Pan and Caraway are booming – but safety experts are raising questions

… the pans are likely not “nontoxic” some independent testing and research suggests. Nor are they even “ceramic” – at least not in the way the public broadly thinks of ceramics. Now, regulators are investigating some of the pan sellers’ claims.

  • FackCurs@lemmy.world
    15·
    8 months ago

    Does anyone have a source saying that ingesting cast iron seasoning (burnt fat) is ok?

    I just want to make sure I’m not just picking my flavor of cancer. I assume burnt food is better than PFAS (not forever)

    • ShawiniganHandshake@sh.itjust.works
      8·
      8 months ago

      The seasoning on cast iron is polymerized oil and it’s chemically bonded to the iron. You’re only really going to be removing the seasoning if you’re using abrasives or scrubbing too hard with steel wool or something like that.

      https://www.seriouseats.com/the-truth-about-cast-iron#toc-myth-4-dont-scrub-with-soap

      Any loose bits of black gunk that are coming off while you’re cleaning it with a sponge or a scrubby are just burnt food.

    • Keilik@lemmy.world
      5·
      8 months ago

      Just use stainless steel and carbon steel if you are worried about that, I honestly use my stainless pans 70% of the time, carbon steel like 20% and my cast iron is that last 10% when cast iron is actually beneficial

      • AA5B@lemmy.world
        1·
        8 months ago

        Huh, I’m opposite.

        • I use cast iron 70% of the time because foods I cook go in a skillet and browned foods taste good
        • stainless 20% of the time when there’s a reason (like simmering curry or any acidic stew). Or pasta, because the spaghetti pot is stainless
        • carbon steel 1-2/week - gotta use it to cook breakfast on weekends
        • Teflon occasionally (unless you count my rice cooker, but that’s on the list to replace with stainless steel when it dies)
    • pahlimur@lemmy.world
      4·
      8 months ago

      It’s likely not ok. But focusing on every source of carcinogen in your life won’t stop you from getting cancer eventually. Eating healthy and using Teflon pans will probably give you a better life than eating like shit on cast iron. No real way to know the future though.

      Tritan is a good example of this hyper focus on not consuming bad stuff. It has 3 components, 2 of which imitate estrogen. It’s the plastic that replaced polycarbonate. Which is derived from BPA, but in reality contains very little after you wash it once.

    • jordanlund@lemmy.world
      2·
      8 months ago

      So… the crispy bits that result from the Maillard Reaction (the TASTY crispy bits!) may be a known problem because it produces acrylamide.

      https://pubmed.ncbi.nlm.nih.gov/24875401/

      “Based on the evidence of acrylamide carcinogenicity in animals, the International Agency for Research on Cancer has classified acrylamide as a group 2A carcinogen for humans.”