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Throw Out Your Black Plastic Spatula (www.theatlantic.com)

submitted 2 weeks ago by [email protected] to c/[email protected]

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Cooking with any plastic is a dubious enterprise, because heat encourages potentially harmful plastic compounds to migrate out of the polymers and potentially into the food. But, as Andrew Turner, a biochemist at the University of Plymouth recently told me, black plastic is particularly crucial to avoid.

In 2018, Turner published one of the earliest papers positing that black plastic products were likely regularly being made from recycled electronic waste. The clue was the plastic’s concerning levels of flame retardants. In some cases, the mix of chemicals matched the profile of those commonly found in computer and television housing, many of which are treated with flame retardants to prevent them from catching fire.

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[–] [email protected] 8 points 2 weeks ago* (last edited 2 weeks ago) (1 children)

I wash my cast iron with dish soap after every use and I can still slide eggs around in the pan. Definitely agree, though. I only have 1 non-stick pan that I almost never use. Stainless steel and cast iron are really the only 2 types that you need

[–] [email protected] 1 points 2 weeks ago (1 children)

Enameled cast iron (which IMO is different enough from regular cast iron to be a separate category) is a nice choice for dutch ovens.

[–] [email protected] 1 points 2 weeks ago

Ah, 3 types!!! I love my enameled dutch oven. It goes right from the stove top into the oven and cleans easy. I've even got a small enameled sauce pan, but don't use that as much.