Fucking Jow Forums woke me up... AGAIN!

Based. Or copper.

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Antique Wagner or Griswold cast iron.
Not just for grandma.

Your dad is retarded if you are afrcyed by Teflon in any way you are either a dying bird or a literal faggot. Teflon is used widely in various way in the food industry, even if you don't use the pans. Cast iron is a retarded meme for soi cucks. Just a reminder that Teflon is considered safe and only one document from like 1960 talks about toxicity, (at such high temperature that isn't even possible in conventional home kitchens)

this is my go to for pretty much everything

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>he wants to scour his pans constantly
>he thinks his food chunks and oils add "flavor" over time but just detract from any dish they tarnish
>he likes cookware that is heavy and can rust easily
>he buys pre-seasoned cast iron from some shit brand like Lodge
just lol

t. teflon pan salesman

Stainless steel has shit heat conductance, the worst out of all the commonly used pan materials.

If you're a rich nigga, you use stainless clad copper.
If you're less rich, good options for high-temperature cooking are cast iron, and carbon steel.
For low temp cooking non-stick pans are fine
Also, just straight up aluminium pans are popular in restaurants because it's cheap and conducts heat very well - which means good temperature control.

calm the hell down, if you want to actually get new pans then you have to convince your family to get them or get them yourself BEFORE you just fucking throw out the old ones in the middle of the night

MY COCK IS 4 INCHES FUCKER

1930s-1950s cast iron like Griswold or Wagner. Weighs half of what modern shitty cast iron cookware does

Thread theme: youtube.com/watch?v=B50jJUqemP8

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Griswold! I see you are a man of culture, as well. I collect and restore vintage/antique cast iron cookware as a hobby and they truly don't make them like they used to anymore.

I mean, they DO, if you want to pay 120+ dollars for one fucking skillet.

Cast Iron rocks if you aren't too pussy to lift it. All stainless steel is good too, but like cast iron, you have to learn to cook on it. BTW if you are a bird person (parrots etc.) Teflon is toxic to them and will kill them eventually if used in the house with a bird.

This. There are in fact way more studies that show Teflon is not healthy at all and that high temperatures are often reached in conventional home kitchens as well (not necessarily on purpose, but often because the pan is left unattended for just a few minutes, which can make an huge impact, etc), especially on induction cooktops (which we have). Fuck this teflon crap. And fluoride is next what is getting thrown out of our house. I am sick of this.

Cast iron skillet.
>Excellent, evenly distributed of heat
>No need to wash
>Cheap
>No chemicals.
>Non stick
There is no downside to cast iron. Ditch the non-stick jew.

will my peepee return to normal?

I have one pan and it’s cast iron. Anything more is for faggots.

My Wagner #8 gets used just about every single day. I found it at a tag sale years ago, cleaned the rust off of it and seasoned it with this new product called Buzzywaxx. It's a combination of grapeseed oil and beeswax and it leaves a beautiful, rich dark seasoning on it. Awesome product.

Couldn't agree anymore cookfag. Just bought one myself.

I approve of cast iron. Where's the evidence that PTFE is bad for you? I always thought it was one of the most inert polymers we've ever made...

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>No need to wash
>Non stick
Not fully true
>>No chemicals.
Hope you don't like cooking anything with tomato for a lengthy period of time, because that shit (and anything acidic actually) will dissolve the polymerised oil on the surface of your pan right into your food.

>cooking with tomatos
what are you an pastanigger?

It off gases at higher temps that are well within cooking ranges.

my Griswold #8 is probably my most used pan out of my full set I collected. I just season by cooking a shit load of bacon though. Can make scrambled eggs on it even.

Numerous case studies in the 1900s have documented flu-like symptoms after inhalation of PTFE fumes by workers in PTFE-using factories and by people overheating non-stick pans in the kitchen. This condition is called polymer fume fever, or “Teflon flu”, and presents with temporary, intense, but not serious symptoms such as fever, shivering, sore throat and coughing (Harris, 1951 & Shumizu, 2012). These cases of Teflon flu are due to acute (short-term) exposures to PTFE fumes; no studies have been done looking at the long-term effects of brief, repeated PTFE-fume exposure, as would be the case in cooking using non-stick pans for a lifetime.

Birds were found to be particularly susceptible to the PTFE fumes, based on some reports that pet birds were dying after their owners left a coated pan heating on the stove. Indeed, parakeets and Japanese quails died after exposure for 4 hours to PTFE fumes generated at 330 ºC (626 ºF) (Waritz, 1975 & Griffith, 1973). In summary, inhalation toxicity becomes a concern when PTFE is heated to high temperatures which releases toxic particles and gases that could result in polymer fume fever. These effects are more prominent, if not lethal, in birds than in humans.

Via ingestion

PTFE is inert in its solid form, meaning it won’t react with other chemicals, which is what makes it such as great non-stick coating. As such, the minimal PTFE you would ingest will likely pass through the digestive tract without harm. However, another fluorinated compound, PFOA (perfluorooctanoic acid), is commonly used in the process of making PTFE and may be residual in non-stick coating components. After repeated heating and cooling, it is possible that the PFOA could migrate into the food. Research suggests that PFOA interferes with hormonal balances as well as reproduction and fetal development (White, 2011 & Post, 2012).

tibbs.unc.edu/ask-a-toxicologist-is-it-safe-to-use-teflon-pans/

>>has no idea how to cook
>>that flag

checks out

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Non stick is never an option. Teflon is terrible stuff when it gets in the body.

nigga please I'm not even going to justify this with a legit response

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>After repeated heating and cooling, it is possible that the PFOA could migrate into the food. Research suggests that PFOA interferes with hormonal balances as well as reproduction and fetal development (White, 2011 & Post, 2012).
fuuuuuuuuuuuuck

And it's even worse. These studies only presented the short-term effects. As from what I read, there are currently no studies that have examined long-term effects of these fumes, which could definitely be far worse than most of us think.

>u.n. flag
>encouraging the use of poisonous and sterilizing chemicals
>checks out.

Well whatever.
Also I was unfair on stainless earlier it still has uses, like where you're simmering something acidic for a long time such as bolognese sauce.

>Non stick
I've got a cast iron skillet and I've not washed it for five years. The most I've done is scrape off the burnt bits with a wooden spatula.
>Non stick
I can fry eggs in mine. They don't stick. The trick is to use a generous lump of lard to ensure that the pan is not dry.
>muh tomatos
I exclusively use animal fats as the grease for cooking. I'm not scared of how lard interacts with iron, no matter the pH. There's nothing bad that can arise from that. Seed oils and vegetable fats - perhaps. Not lard. Not butter.

Based Kraut. Look into the effects of plastics next, you'll be throwing out all plastic containers and shit.

I make everything from scratch with raw ingredients. My cooking is breddy gud.

Cast iron, stainless steel, Asian woks. I have a polished cast iron skillet that's a fucking wonder to use, but it's expensive.

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Enameled cast iron is great. I love my Dutch oven style pot.

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any sources for plastic toxicity

Ah, that's the documentation I was looking. Thanks, fren.

Who the hell would use a cast iron pan to cook a tomato? The pan doesn't need to be preheated under the high broiler for 15 minutes to 500+ degrees for a tomato.

based. bumping for this alone

cast iron.

based science paper poster. watch the Dupont shills shit bricks at the sight of this.

>I am going to take this Teflon crap out of the house in a few minutes.

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I would get 2 cast iron pans in different sizes and then stainless for everything else you need, like saucepans for example.

stainless steel, use what restaurants or hotel kitchens use

>Who the hell would use a cast iron pan to cook a tomato?
Do you never use tomatoes in sauce? Do you cook sauces ever? Do you actually cook anything beyond frying bacon?

teflon is as seen on tv boomer shit. if its advertised on tv dont buy it. i had to drill this into my boomer mothers head

dont buy a dyson, miele is better, dont buy a mypillow get a duck down pillow, dont get a purple mattress get a mattress from hilton

maybe you're just a dumb impotent cuck and it has nothing to do with the pans used to cook your food? i mean, you're german, do you even cook food in pans? i though you people just sliced it off a spit and slapped it in a kebab

no, I'm not gay

show small benis

>cook steals in iron pan
>burnt on shit all over it
>have to let it soak or scrub it hard to get the shit off
>have to re-season the fucking pan because had to use water and scrub to get the burnt shit off

If you don’t have a finex, you’re a chick.

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*cuck
But really what’s the difference

WELL

Sorry to burst that bubble of implied safety, but stainless steel contains Aluminum which is also toxic.

Sorry, I don't speak arab. I hate muslims and kikes more than you think.

LOL WTF is this shit? Why do champagne socialists have to ruin everything? $130 for a pan? LOL

I'll keep using my old Wagner thank you very much

I doubt you're cooking food at 570 degrees Fahrenheit, which is the point at which teflon coatings begin to break down.

DOUBLE LOL!
That's $130 for a shitty 8" skillet WITH NO LID!
A fool and his money are soon parted

Use cast iron, learn to let it heat to a proper temperature, usually around medium, and use a real fat to season and prevent sticking.

it will take some getting used to if you are used to Teflon, but you can really use cast iron to cook anything with no sticking.

don't let water sit in it, and look up seasoning your pan to maintain it and prevent rust.

Even rust is not as harmful as Teflon but do your best to avoid it.

What's wrong with induction cookers?

$200

Nigger you can't use Teflon on induction cookers because they are aluminum you stupid Faggot

You can put a nice finish on any cheap POS cast iron skillet.

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Carbon steel or stainless there is literally no other option. Nonsticks are good for cooking a fucking egg but that's it

>cooking with alumazheimers

They use aluminum user

They can get really hot fast, same with gas burners. And both go well above the temp needed to burn off Teflon

Cast Iron, Ceramic, Enamel, and Hardened Aluminium.
Copper if you have the dough.
Anything with coatings will flake off into your food and yeah you're fucked.
Especially those marbleized ones. The only way to not scratch them is to use dull wooden spatula's, not worth it.

I'd rather die than clean up sticky dishes. cast iron sucks ass in that regard

>Not taking the carbon steel pill

>decrease perfomance and brain power, and that's exactly what has been happening to me since the past 10 years

>I am going to take this Teflon crap out of the house in a few minutes.
do I say it guys?

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You don't cook user don't even pretend

>Not taking the go to tjmax and buy the 11' crepe frying pan made in italy which is forged aluminum and anti-stick for $10 and cook virtually all skillet or pan seared food pill
my eggs always slide off if i touch the pan slightly, antistick sucks sometimes.

>I don't know how to season a pan

You buy Italian aluminum? Jesus Christ dude.

Based mini penis poster with good numbers.

>Italian Hardened aluminum
Italians are the second best craftsman just under Americans.
Go back to Weebland and buy from Shinzo.

Is that nonstick cast iron? Why?

shove your pan up your ass

You're not wrong, but for those people who don't have the money for something better, you can avoid scratching the surface by using a silicone "spatula" at the cost of some fine tune control.

use a chain mail scrubber to clean the cast iron pan, no big deal, don't you wash your dishes anyway?

>try using brand new cast iron pan for steak
>plenty of oil
>literally stuck to the pan when i try flipping
>takes fucking forever to clean
o-okay, now what do i do to solve this inconvenience?

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Today, all Teflon products are PFOA-free. Therefore, the health effects of PFOA exposure are no longer a cause for concern.

Even your decade old pan isn't unsafe as long as it wasn't purchased like 40-50 years ago

Brand New cast iron pans are shit because they use sand molds. You have to wand them flat. Again carbon steel if you can't be tasked with sanding and reseasoning them

T. Dupont

I use T-fal actually

ay i got 1 of those too, silicone is the best.