Did I just kill myself?

[jagec]

Don't use Teflon cookware. Food still sticks to it (which IMHO makes the whole exercise pointless), there's the possibility of burning it like in the OP, you can't use a scraper to clean it (which is a problem since, as mentioned, food still sticks to it), and you can't use metal cookware so you have to use the lame plastic stuff which melts on you and is way too thick and bendable.

Cast iron and stainless steel are where it's at.

 

[troytime]

Originally posted by: jagec
Don't use Teflon cookware. Food still sticks to it (which IMHO makes the whole exercise pointless), there's the possibility of burning it like in the OP, you can't use a scraper to clean it (which is a problem since, as mentioned, food still sticks to it), and you can't use metal cookware so you have to use the lame plastic stuff which melts on you and is way too thick and bendable.

Cast iron and stainless steel are where it's at.

food still sticks to your teflon cookware?

please tell us what brands you've tried, so i know to never buy that brand.

my calphalon commercial nonstick 10" everyday pan is the best thing evar!

 

[AntiFreze]

hmmm, im in the market for new pots and pans and I was thinking about going with enameled covered cast iron. pros? cons?

or should I just get SS or Cast iron?

(i've been using T-fal pans since college, time to upgrade)

 

[Modelworks]

Originally posted by: AntiFreze
hmmm, im in the market for new pots and pans and I was thinking about going with enameled covered cast iron. pros? cons?

or should I just get SS or Cast iron?

(i've been using T-fal pans since college, time to upgrade)

Regular Cast Iron FTW!
I have some that was my mothers, its probably 30 + years old.
Once its seasoned its non stick and there is nothing that can beat it.
Also you get that extra iron in your diet as a bonus

 

[lyssword]

You didn't forget to write down your will, did you? Then what are you doing here, you will die any moment now!

 

[AntiFreze]

how exactly do you season cast iron?

 

[Modelworks]

Originally posted by: AntiFreze
how exactly do you season cast iron?

Generally its rubbing the pan with oil and placing it in a hot oven .
This builds up a layer of carbon that seals the the iron and makes it non-stick.

You can also buy cast iron pre-seasoned.
I clean mine with salt and water, then dry well, and apply a thin coat of oil back to the pan.
Some dish soaps can actually remove the seasoning as will scouring pads.

Mine were seasoned the old way.
Rubbed down with lard and placed in a wood fire.
Atleast thats what my mother told me.

I like using cast iron.
From what I read its superior to everything else out there.
It started to disappear from the kitchens because its heavy and it will rust if you don't care for it.



http://whatscookingamerica.net...ation/CastIronPans.htm

 

[The Boston Dangler]

Originally posted by: Deleted member 4644
I left a telfon pan on with water in it for too long. The water burned off and the pan started to smolder.

I was upstairs and didnt notice until my roommate got home. The downstairs was vaguely smokey and smelled terrible.

We evacuated for 30 minutes and aired it out.

Do I have the cancer?

years ago, i worked in a teflon application shop. ptfe poisoning is called teflon shock, and the symptoms include high fever, severe chills, nausea, dizzyness, vomiting et cetera. mostly this is from a very high level of inhaled particulates, way more than a pan. technically, burning adds who know's what to the mix, but you did the right thing. if you would like to be paranoid, continue to air out the place as much as you dare. you can change 100% of the air in a house several times a day.

that will be $50.

 

[jagec]

Originally posted by: troytime

Originally posted by: jagec
Don't use Teflon cookware. Food still sticks to it (which IMHO makes the whole exercise pointless), there's the possibility of burning it like in the OP, you can't use a scraper to clean it (which is a problem since, as mentioned, food still sticks to it), and you can't use metal cookware so you have to use the lame plastic stuff which melts on you and is way too thick and bendable.

Cast iron and stainless steel are where it's at.

food still sticks to your teflon cookware?

please tell us what brands you've tried, so i know to never buy that brand.

my calphalon commercial nonstick 10" everyday pan is the best thing evar!

Clearly your idea of "not sticking" is different than mine.

Yes, even the calphalon stuff goes to crap after a while. It's great for the first few months, and then stuff starts to stick to it, then you gotta scrub at it to clean it off, so the teflon starts to degrade, so stuff sticks to it more...

Sure, quality teflon cookware lasts a lot longer than the cheapo stuff, but it certainly doesn't last forever, and it certainly isn't what I would call "non-stick".

 

[troytime]

Originally posted by: jagec

Originally posted by: troytime

Originally posted by: jagec
Don't use Teflon cookware. Food still sticks to it (which IMHO makes the whole exercise pointless), there's the possibility of burning it like in the OP, you can't use a scraper to clean it (which is a problem since, as mentioned, food still sticks to it), and you can't use metal cookware so you have to use the lame plastic stuff which melts on you and is way too thick and bendable.

Cast iron and stainless steel are where it's at.

food still sticks to your teflon cookware?

please tell us what brands you've tried, so i know to never buy that brand.

my calphalon commercial nonstick 10" everyday pan is the best thing evar!

Clearly your idea of "not sticking" is different than mine.

Yes, even the calphalon stuff goes to crap after a while. It's great for the first few months, and then stuff starts to stick to it, then you gotta scrub at it to clean it off, so the teflon starts to degrade, so stuff sticks to it more...

Sure, quality teflon cookware lasts a lot longer than the cheapo stuff, but it certainly doesn't last forever, and it certainly isn't what I would call "non-stick".

clearly.
i guess food does kinda *stick* in a sense, but pulls right up with a spatula
still nothing compared to the freak sticking food accidents i've had with my wifes stainless and hard anodized cookware

so far my calphalon pan is holding up great.
it's almost 3 years old and gets used at least 3 times a week. it's got a couple little marks on the surface, but still does the job.

i'll be sad when the pan is no longer usable

 

[imported_Imp]

I did this before and went paranoid. Ya, it ain't good for you, might get cancer, some brain damage later on... but it keeps the eggs beautiful.

 

[marincounty]

I've never used teflon pans cause I don't like to eat it, however, I saw an infomercial
recently touting some ceramic coated pans that can take high temperatures and you can even put them in the oven.
If you must have nonstick I would look into it.
I still use stainless and cast iron pans.

 

[waffleironhead]

I like teflon so much I got a roll of that teflon thread seal tape and choped it up to use like a spice for cooking! MMMMM teflonyyyy goodness

 

[alkemyst]

Originally posted by: Anubis
worse you have the HIV

I didn't know you two were a couple.

 

[quikah]

Originally posted by: jagec

Clearly your idea of "not sticking" is different than mine.

Yes, even the calphalon stuff goes to crap after a while. It's great for the first few months, and then stuff starts to stick to it, then you gotta scrub at it to clean it off, so the teflon starts to degrade, so stuff sticks to it more...

Sure, quality teflon cookware lasts a lot longer than the cheapo stuff, but it certainly doesn't last forever, and it certainly isn't what I would call "non-stick".

I have a few of the super cheap "Tools of the Trade" teflon pans from Macy's for about a year (set of 3 for $15). Food doesn't stick to them.

Teflon cookware can last a LONG time as long as you use it properly, which means no VERY HIGH heat and no metal utensils (wood are great). I have a 5 year old pan that does stick a bit, but only because I used to heat it too high.

That said, I do love cast iron, except for eggs.

 

[randay]

all death is certain.

 

[CorCentral]

There was a thread on OT about Teflon pans and the person asking if it was bad or something........... It was proven to not be harmful if ingested. Dupont would be in a world of hurt if this claimed false.

Of course, fumes from something like this is a diff. story. Styrene I know is very bad.

 

[ManBearPig]

i think telfon is save, teflon on the other hand...

 

[misle]

According to Alton Brown, over heating non-stick pans can cause flu-like symptoms. "See, some new research has shown that these fumes can cause flu-like symptoms that can last up to a couple of days in people."

Link to Mythsmasher episode - transcribed