Toxic ‘forever chemicals’ contaminate indoor air at worrying levels

Re:Toxic ‘forever chemicals’ contaminate indoor air at worry... by yabones on Tuesday August 31, 2021 @11:50AM (#28369525)

Cast iron pans are wonderful. I inherited one that was purchased originally in 1929. It's used every day or two to cook eggs for breakfast, and as I've found over the years butter is fantastic for keeping the seasoning in great shape. It's more non-stick than teflon, just a little shake is enough to send my eggs sliding to the other side of the pan. All it takes is discipline.

Best part is, this same pan will probably live well beyond 100 years. Possibly 150 or more. How many household items last that long? This is what we've lost with our culture's planned obsolescence, products that last for generations. It my have been expensive back then, but that was the last person in my family to buy this type of cookware. Safe, long lasting products isn't an innovation, it's a very welcomed regression.

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Re:Toxic ‘forever chemicals’ contaminate indoor air at worry... by nate_meurer on Tuesday August 31, 2021 @02:08PM (#28371419)

I agree, I love vintage cookware. My favorite pans are a bunch of All-Clad LTD's I assembled from Ebay over the years. I use them for omelettes and french toast. Super thick aluminum clad with a stainless cooking surface, made sometime in the 1980s. They're as tough as cast iron, but they heat way more evenly, they're much lighter, and you don't have to worry about hurting the seasoning.

With cast iron, you can easily destroy the seasoning by overheating the pan, or if your mother who doesn't know how to care for cast iron puts it in the dishwasher. I put my All-Clads in the sink and scrub them with a steel tuffy. They're probably the most indestructable tools I own.

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