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Wait is all nonstick permanently canceled?!
Yes. Use stainless steel, cast iron, and carbon steel. You can cook everything with these just as easily once you learn some basic cooking skills.
Laughs in seasoned cast iron
Nonstick made with PFAS (like Teflon and most pans that have a dark cooking surface) all contain forever chemicals and none of them will have the nonstick coating last long term. The PFAS in it has to go somewhere, and that somewhere is either in your food or the local wastewater when you wash it. (You better hope you’re not making it airborne, anyway)
There are some types of pans, like ceramic, aluminum, and carbon steel pans, that are marketed as nonstick but don’t contain PFAS. Each have advantages and disadvantages, the YouTube channel Prudent Reviews has a pretty good video here about it.
If you want to avoid PFAS and aren’t sure if something you’re wanting to buy contains it, check the manufacturer site for compliance with California AB1200, which requires them to disclose whether or not an items is manufactured with PFAS. Usually it’s on a separate page, sometimes it just says “state compliance” or something like that at the bottom.
Personally I use stainless steel, which isn’t nonstick at all and has a learning curve, but that shit will last forever and you can abuse the fuck out of it.
I watched a few of prudent reviews videos and he’s just not trustworthy, especially when he says that PFAS doesn’t matter, because you have to heat it up over a certain temperature to get it to degrade. It’s just completely glossing over the entire issue, which is the creation of the chemicals in the first place, and it’s also completely incorrect because studies have shown that the coatings degrade and offgass for the first few uses. Just so many things wrong. And he says it in every video too.
I haven’t watched any of his other videos to be honest, that one was just helpful for me when deciding whether I should try carbon steel or ceramic pans instead of stainless steel.
Yes it does. I just gave a tfal stainless skillet to a buddy who complained he'd burned his no-stick up, by falling asleep while cooking on low (obviously I can't vouch for the veracity of this). He cooked once in it and promptly burned food onto it and bought a cheap, non-stick electric skillet. He has the funds to afford better, too.
I hung on to my well -seasoned cast iron.
there's some ceramic-titanium coatings that work ok
They all seem to scratch and flake