this post was submitted on 30 Oct 2024
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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] 23 points 2 weeks ago (6 children)

metal is best shit we got, mate.

stainless steel is OG all purpose.

cast iron is best for some use cases.

enabled cast iron is niche for the more elite chef.

anything is else is trash but willing to hear suggestions.

EDIT: other brought up other strong choices to support the above, glass, ceramics, and food utensils.

Between all of these normal products, you don't need plastic.

My only issue is storage containers, plastic is so easy and you got so much of it. But got to cut that too.

[–] [email protected] 20 points 2 weeks ago (1 children)
[–] [email protected] 1 points 1 week ago (1 children)
[–] [email protected] 3 points 1 week ago

Ceramic coated pans and ceramic bakeware are both solid non-toxic options for cooking.

I have ceramic coated, cast iron, steel, and something else I can't remember the name of and use them all with the main consideration being how much oil will be used and heat retention.

[–] [email protected] 15 points 2 weeks ago* (last edited 2 weeks ago) (1 children)

Clay pots or bust, maybe the occasional meat on a stick

[–] [email protected] 6 points 2 weeks ago* (last edited 2 weeks ago)

Science Luddism x Cottagecore I love it

[–] [email protected] 3 points 2 weeks ago (2 children)
[–] [email protected] 12 points 2 weeks ago* (last edited 2 weeks ago)

Bet you aren't activating your carbons either

[–] [email protected] 10 points 2 weeks ago
[–] [email protected] 3 points 2 weeks ago (1 children)

How about wooden spatulas and glass jars?

[–] [email protected] 1 points 1 week ago
[–] [email protected] 3 points 1 week ago (1 children)

No one has suggested carbon steel in this comment thread yet, but others have elsewhere - just wanted to say it's amazing. I use either stainless or carbon and have moved on entirely from cast iron apart from for casserole type food.

[–] [email protected] 1 points 1 week ago

I got carbon wok, solid product!

Another solid choice

Makes me wonder hownin sea of options we ended with teflon slop as dailt driver for so many people

[–] captain_aggravated 2 points 2 weeks ago (1 children)

Glass or stoneware has its applications.

[–] [email protected] 1 points 1 week ago