I personally don't trust 'BPA-free' plastics for this reason. And try as much as I can to use steel/glass containers for liquids. At this point, I'm assuming anything 'teflon-like' will have negative impact on humans, until it has been proven safe in long term studies. You don't want to be an early adopter for industrial chemicals.

We avoid plastic in our kitchen (especially heating it in the dishwasher and microwave) but plastic is difficult to get away from when pumping breast milk. All pumps on the market, aside from silicone hand pumps, have plastic parts that require sanitization after every use.

1. https://www.nature.com/articles/s43016-020-00171-y#article-i...

2. https://pubs.acs.org/doi/abs/10.1021/acs.estlett.1c00559

Whereas microplastics, you don't know how to deflect or stop the harm. You're like a starburned Hiroshima resident, you realize those guys consistently got shit advice from their doctors, those doctors were of no benefit, fucking waste of money? And as always, like in the Bible for instance, it's very rare for a doctor ever to tell you he's a fucking waste of money. Became a doctor out of love of money, in America at least, it's uniformly like that. Only the greed can get med students through the hazing. I know doctors who also help people, don't just make a lot of money, but they still actually do make a lot of money, they just help people too.

Could microplastics cause harm? Maybe. Do we have evidence they or a mechanism by which that harm would occur? No.

Clinical trials...you know I've lost absolutely all respect for any number that a doctor or hospital reports. The sixes could be upside-down 9's. As the palindrome goes, si es nueve, se ve un seis. Just fudge numbers in embarrassing childish ways, the Sacklers specialize in that. A friend was telling me, initially he thought statistics in medicine could be heavily slanted.

No.

They can make whatever shit they want up, literally no limits. Science as a means of getting knowledge has some benefits and some shortcomings. In particular the scientist can just lie, and the other scientists in general won't verify what he said, the rewards are for coming up with the theory, not dismantling lies. Plus there's careers and power involved, you can't just call a prestige institution scientist a liar, he'll be pissed, he'll go through your science and find your errors and get a colleague he can deny knowing to publish that. Chomsky did this to the Piraha linguist. Academia is sharp elbows. With doctors, holy shit, you can't just say eg Jorge Barros is a bad scientist, he's the dean of a prestige institution, where is your prestige to speak against him? Which prestige institutions have you gone to?

Science is easily prostituted. I did it myself in the sixth grade, handed in work I did at last minute on the bus ride to school, which was supposed to take eight hours. Perfect score. Although apparently the work was correct, I didn't actually do the process to arrive at that answer. It's just not a very robust heuristic for acquiring knowledge. It's easily understood, I learned the scientific method in the third grade, probably a simplified version of it, but I don't see any better in the academic papers I read. Plato said so, science sucks for acquiring knowledge, math yeah but science no.

By this point I don't trust a single FDA number. Like the letters a bit, but not one number. Not one. Can't call them on the phone because I have no idea which numerals are secretly supposed to be which others, don't know the secret codes, when to dial a 3 when it says to dial an 8. Like OK they can make sure bacon is safe even for secular Jews whom are really vulnerable to bad pork, and make sure aspirin I buy at pharmacies for the occasional headache isn't loaded with crystal meth for repeat business, barely. That's about it. Like after the Sacklers bribed them into saying 7 equals 12 it's just not the same. Tortured hundreds of thousands of people--fucking with people's pain medication is for sure torture--and only had to give up a fraction of the ill-gotten gains. Sacklers did that again only in that case it was 60 equals 100.

FDA is just impossible to respect at this point. It's not even 2+2 is 5, that involves addition, it's an understandable mistake for like a 4-year-old compared to this shit, this is just fucking with the identity of numbers. Fucking with the metric system, with the passage of time itself, the units, and all the patients who suffer. Just fucking with all patients, and fucking with me.

Well they've always been known violers. They're captured by big pharma to justify charging crazy prices for chemicals that cost a dollar per gram to manufacture. R&D cost masochism. They fuck over small companies developing new drugs too, in darkness and silence (very muffled screaming). There's tons of cures that don't reach the market because FDA fucks up--openly--medical trials. Human error, but oh whoops you have to pay for it all over again if you want to put it on the market. Well in that case the VC's fucked that company...the company got double-teamed.

FDA is alchemy. Makes gold out of trivially cheap organic chemicals. The opposite of Reading Plastics.

I mean, if science is corrupt it’s corrupt, if you just pick and choose what you believe all the while ignoring how rigorous the analysis was, you’re not following science at all. You're just expressing an opinion without anything to back it up.

Feynman talks about this in one of his books, he was going to Brazil to help them out with efforts to educate their students in science. So they had a test--I believe a standardized test, multiple choice, or there was a rubric with a right answer and a protocol for demerits for other answers--and it was about a cylinder filled with water rolling down a ramp and onto a table. The right answer was a wrong answer. Feynman told them, clearly you did not actually perform this experiment, the inertia of the water--some turbulence thing--makes it roll...from memory I think it was a seventh longer roughly. Feynman knew. I believe the Brazilians actually then carried out the experiment and saw it knew its master, Feynman was right theoretically. Hey first the teacher must learn, then the teacher can teach the student. So for teachers like that, who didn't have that Feynman scientific depth--but were honest and dedicated and helped us learn--for them you had to massage the numbers. And that massage always had to lead to a happy ending. Or no elite college admission.

So well I was a great student, perhaps the best mathematician in the grade, while also very into science very early on--loved it, loved studying insects, loved carrying out experiments, loved my chemistry kit, my electronics kits, loved soldering to the point I made a sculpture by soldering (wire and lead, the electric hound from Fahrenheit 451), plus I fixed all kinds of stuff around the house, and understood the material, so when it came to pulling numbers out of my ass, a strict necessity in that context, I pulled out some pretty good believable numbers consistent with theory but with maybe a little noise, not to the level of making up systematic error for credibility, but yeah a little noise fudging. And that's what's on the curriculum, get real, a friend actually performed tons of experiments verifying Newtonian physics, only he had to pull numbers every time, Newton did not check out experimentally, my friend had to massage the numbers heavily according to the theory. And they all had happy endings.

Like science is good but it depends on the honesty of scientists, the academic environment, and even then, needs to be taken with a little sodium chloride.

"Go through your science and find your errors" is science. Commendations to Chomsky for advancing science in this instance.

Due to our permission-first society, manufacturers can just replace BPA with a similar analogue, claim that it's BPA-free (which is technically true, but doesn't mention that the replacement is probably similarly problematic), and likely charge a premium for it.

I generally don't take or touch receipts if I can avoid it, but I don't treat them like they're radioactive. The dose makes the poison, and I haven't figured out how to completely eliminate them and still function in society.

Using hand sanitizer increases the absorption rate of BPA and other chemicals by a factor of 100 or more - https://www.newsweek.com/hand-sanitizer-speed-absorption-bpa...

https://www.digitalcheck.com/receipts-thermal-ink-costs/ > There’s one other small difference that’s become important in the battle between thermal and ink: the use of company logos on receipts. As it turns out, this is a key factor in the cost of paper, and tips the break-even point in favor of thermal if you want your receipts to have a distinctive look. Ordinarily, plain receipt paper can be had for as little as 40 cents per 150-foot roll, while thermal paper comes in longer rolls (220 or 230 feet) that cost around 80 cents – so you get 25-30% more paper for your dollar with the standard variety.

This might be another reason why companies use it. No receipt, no warranty associated costs.

We usually photograph such receipts so that we can print them if needed. But it's annoying.

Because my consumer-grade fingertips don't run mass spec, I'm going to continue not touching receipts as much as possible. Hopefully some people who read this have a connection to a company that issues printed receipts.

Example study: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4927604/

Tetrapaks are laminated, meaning that various layers of solid materials are glued together. Think of it as a sticker on something.

For cans, the epoxy is a liquid coating that's applied by spraying or roller coating, more like paint.

Polyethylene, in addition to being a safer molecule, uses catalysts which don't end up in the final product, which means you can't be exposed to them.

https://youtu.be/xBQEnVR7y9k

If you don't want to be banned, you're welcome to email [email protected] and give us reason to believe that you'll follow the rules in the future. They're here: https://news.ycombinator.com/newsguidelines.html.

Soda tastes better, anything tastes better in a glass container.

Even aluminum canned soda has an aluminum taste, plastic bottles have an after taste.

Maybe we need to ditch plastic and aluminum packaging for bottles like we used to.

I still buy plenty of drinks in plastic but if I have an option for the same price I'll get it in glass, for instance grape jelly. It's roughly the same cost for plastic or glass.

Glass is competitively heavy and thick so adds to transport requirements. It also can't [generally] be made on site, unlike cans which are generally formed in the food factory for larger scale producers.

There is also breakages to consider. Modern 'bottling' plants move at an incredible speed and where glass is fragile any chips or breakages can shut the line down for cleaning; shards of glass are nasty to get in your drink. There is also transport, rough handling is much more likely to break glass bottles than burst cans, the cleanup is also easier with cans, and as glass weighs more it also adds to handling costs. This also applies to recycling, a bottle takes up much more space in your recycling bin than a bottle does.

Personally I too prefer glass, but once you get beyond extremely local small scale production the considerations change dramatically.

Cast iron is a pain to clean if you burn food and the burnt pieces stick, but the investment into learning how to cook with it is worth the reward imo.

You "season" from time to time (oil high heat) but we haven't in at least 6 months and use that thing at least 6 times a week. Easy to clean too.

This article kinda give the details. (you have to dodge a modal and click "read more"...sorry)

https://www.cooksillustrated.com/equipment_reviews/1623-12-i...

I probably don't do anything at all 29 out of 30 uses or more. The other 1 gets a thin swipe of oil while drying under heat and that's it.

It's one of my fav kitchen purchases. The only annoyance was getting the beeswax off the pans on the first day.

So, use two pans, one foot the fillings and a fresh one for the eggs, adding the fillings once the eggs hit the oiled pan. Afterwards, neither needs more than a rinse out.

My understanding is that you want to buy cold expressed oils to avoid these nasties.

There's some concern that because cast-iron pans can sustain high heat, they may produce chemicals known as heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs), which are linked to an increased risk of cancer. These chemicals form when meat, including beef, pork, fish and chicken, are cooked using high-temperature cooking techniques, like pan-frying and grilling over an open flame, according to the National Cancer Institute.

Not sure how much the increased risk is but just something to consider.

The dose makes the poison.

This in no way damages your seasoning.

I was taught by a Chinese room-mate at college who showed me how to prepare a wok.

- 1. Heat the thing up as HIGH as it will go, till parts of the base glow red if you can. Gas is better than electric heat.

- 2. splash a little vegetable oil in and swill it around to cover all the surface. It may ignite, ignore the short lived flames, but brush it around with a paper towel so that the carbonised film covers the surface with a black layer.

- 3. Add some fine salt. Use the paper towel to rub it around until a shiny and slightly bluish and rainbow colour carbon later coats the surface.

This will be as good as any teflon for a few cookings.

EDIT: For example: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4029104/

If not, are there good electric stoves that work with hard cast iron pans?

I have seen the mess heavy cookware creates on those glass top cooktops - old style coils seems to be best for those.

I don't move the cast iron pan around a lot when I cook, but they're too heavy to do that anyway really, and unlike some thin stainless pans they don't warp so won't "walk" around the surface.

I have successfully removed the cast-iron crud from a glass-ceramic cooktop using a paste of 91% rubbing alcohol and baking soda. You can speed up the process by scraping with the back of a knife a few times first. Overall, it's not slower than cleaning the grease traps on a coil stove.

I just love cooking everything with it, including eggs.

Induction works great. You onnly need gas for wok. It also doesn't become dirty like a resistive stove but you do have to be careful not to drop the skillet onto the glass.

What the poster may mean is that a carbon steel pan must be heated slowly (i.e. on half power) until it is all the way hot. Then you can use a higher power setting if you want. If you don't do it this way supposedly the pan warps, but I haven't been brave enough to test whether or not that's really true.

That said, heating on medium until it's hot takes a few minutes at worst. I don't really see what the big deal is.

Different oils have different smoke points, and heating an oil beyond that smoke point can polymerize the oil and produce free radicals.

Charring foods can create heterocyclic amines, which are associated with cancers.

You should avoid putting some cookwear directly into cool water though - the temperature shock can cause cracking and other damage if it's coated. I don't have a great rule of thumb for this, you should just double check any advice you can find specific to your cookwear.

1. https://www.bonappetit.com/story/what-does-deglaze-mean

If I need to fry some fish or steak, I use my cast iron frying pan.

Edit: Yep, of course they did.

> Another potential concern is that other PFAS are now in use. For example, hexafluoropropylene oxide (HFPO, also known as a ‘GenX’ chemical) is often used to replace PFOA in manufacturing processes, while perfluorobutane sulfonic acid (PFBS) is used as a replacement for PFOS. New PFAS also continue to be developed. These chemicals haven’t been around long enough for researchers to fully understand if they might have the same (or even different) health effects.

https://www.cancer.org/healthy/cancer-causes/chemicals/teflo...

https://www.solvay.com/en/article/eliminating-pfas

As far as I know, PTFE itself is also a “forever chemical”, but it’s an extremely inert polymer and is unlikely to be particularly dangerous as long as it doesn’t get too hot. (PFOA and PFOS are water soluble. PTFE is not.)

It might be more ethical to stop selling the dangerous product until a replacement can be found, but I’m not a huge chemical manufacturer.

You mean like on a stovetop?

Get stainless steel cookware and you’ll quickly learn how to avoid sticking by controlling temperature.

Some things are always better in stainless or cast iron... I tend towards meats in cast iron and veggies in stainless, though it really depends.

Other things are easiest in nonstick, but can be learned in stainless, like eggs sunny-side up. Eggs overeasy without breaking the yolk is really hard though. You can do it, but it's not something you're gonna learn quick.

But there are still other things that you're basically insane to try in anything but nonstick, like thin light fish for example. Hence why professional kitchens still use lots of nonstick, even cooks who have all the technique you can have.

(And as wonderful as your cast iron patina may be, the idea that it's somehow equivalent to "nonstick" is utter nonsense. Obviously a patina is necessary, but it's not like frying eggs is ever any easier in cast iron than it is in stainless. As with stainless, any and all non-sticking is due to using lots of oil on top of a flat surface.)

This is strange to hear from a professional chef. I cook eggs overeasy on my cast iron all the time. What works for me is preheating the pan on moderate heat for a minute or two, putting in a bit of butter, and using a metal spatula. Haven't had a broken egg in forever.

I've certainly found you need less oil to prevent sticking on a well-seasoned cast iron compared to others. It really is a semi-nonstick layer. I've made eggs on mine with no butter just to test it out and with the right heat they didn't stick.

But I guess if you have other tools that are easier for the same result, there's not much reason to learn the harder one. Personally I like having a small collection of cast iron I can do anything with, one part saving space and one part just having a thing for cast iron.

Cast iron is great in a professional kitchen. It wears well. And it benefits from frequent use. Most home cooks won't use their cast iron cookware daily, let alone multiple times a day. That affects the seasoning.

Cast iron isn't compatible with that approach.

You have to be the type of person who can appreciate and capitalize on the fact that cleaning off eggs immediately after cooking takes 1 second while chiseling them off tomorrow can take 5 minutes.

Part of why I do this is because I have 3 kids. They are off playing while I cook, and I take the extra few minutes to get the kitchen in a decent state before calling them to the table. Otherwise I'm never gonna get it done because once they have my attention it's difficult for them to let go of it.

But the whole “clean eating” thing seems to vilify any kind of cooking fat, and guests often give me the “guess we’re not on a diet today”. But from what I recall, cooking oil is not the thing driving the obesity pandemic, and the innocent muffin they had at work would easily be several multiples of the cooking oil, calorie-wise.

I have a cheap 10" Lodge skillet that we use for everything. It pretty much lives on the stovetop. We make omelets every morning, wash it off, and put back on the stove to dry. Quesadillas at lunch. Red sauce for dinner. Potato gratin. Pineapple upside-down cake. You name it, it goes in the skillet, often without any oil.

The only time I ever have trouble with stuff sticking is after several days in a row of tomatoes or similar. Acidic stuff like that does damage the seasoning, and if you let it sit it will stick. Other than that, stuff comes right off even after hours of sitting around.

So many people seem to think you have to baby these skillets, and that's just not been my experience at all. It's not as nonstick as a brand-new teflon pan, but it's better than that same pan will be after 6 months, and if I damage the seasoning on my cast iron it really does repair itself through normal cooking (with a bit of extra oil in the meantime).

https://www.youtube.com/watch?v=gYlKkG1A7yk

In Jaques Pepin's well known video on making classical french omelets, he laments that he uses a non-stick pan because his carbon steel omelet pan isn't in the proper condition to make a proper french omelet. I guarantee you that Pepin has better pan and utensil technique than damn near anyone you'll meet in your life, but a surface for that dish requires babying.

There are good reasons that the only place you'll see cast iron skillets in a commercial kitchen is for cute presentations. They work decently for home cooks in many circumstances but they're too inconvenient to replaces the trusty commercial aluminum sautee pan as the classic blunt instrument, and not precise enough to perform the more specialized duties of commercial nonstick and carbon steel pans.

Citation?

If you do, and you take the ‘first hit’ for the truth as parent suggested in a reply (it says it is not safe), does that lead you to believe that this issue is so simple as ‘don’t let your pan get hot’, or could there be other factors to consider, like, for example, exposing the pan to other chemicals, abrasion, etc?

https://www.webmd.com/food-recipes/is-teflon-coating-safe

If you then put fish / eggs in it after heating up a generous amount of oil to >boiling, it effectively acts nearly as good as a brand new nonstick pan.

Mirrored finish is worse for some things (browning vegetables) but great for delicate tasks like French omelettes.

It’s significantly easier to fry eggs on seasoned cast iron vs stainless. I routinely use both.

[0] the trick is getting the pan hot enough for a water flick to jump and dance before putting oil or butter in.

1) Put drop of vegetable oil in stainless steel pan

2) heat until oil begins to smoke

3) quickly spread oil with paper towel or silicone brush, or by tilting the pan, then remove pan from heat

The pan now has a thin non-stick film, but it is too hot for butter or eggs, so...

4) let the pan cool down a bit

5) add butter

6) add egg

If I do that the stainless steel pan works almost as well as a teflon pan.

Getting sunny side up eggs perfect is still hard, in my experience. In a hotel, I've seen the cook carefully spread out the egg-white with a spatula so it cooks faster, while leaving the yolk liquid.

Also I realised that I mixed up step 2 and 3 -- I spread the oil before it starts to smoke.

Also, sometimes I cool the pan by holding it under the tap with a dash of water. Then it cools down instantly and stops smoking.

I think what's happening is that the oil polymerizes due to the heat and creates a thin film on the stainless steel pan, similar seasoning cast iron cookware. Afterwards you can cook the egg on low heat and it doesn't stick. But the film comes off when washing, so you have to do it again every time.

I don't cook anything that causes me a problem using stainless steel but I accept there may be cases where non-stick is essential.

My earlier point could be expanded to:

Make stainless steel your primary cookware and only fall back to a non-stick option when absolutely necessary. In doing so, you're risking far less exposure than someone who uses that stuff for everything they cook.

However my preference is typically cast iron. A good seasoned coating (and a couple decades of use that results in a polished surface) is typically much better than any non-stick I've ever used, but again depending on temperature (get it hot enough but not too hot), and having a lightly wiped on fresh oil coating too.

Anyone using stainless cookware should be using Bar Keepers Friend, it's like magic on stainless steel.

The oxalic acid in it removes calcium buildup and helps passivate the stainless steel, the surfactant in it somehow dissolves browned oil stains (even the nasty burned in ones on the bottom of the pot) and the feldspar dust in it provides a bit of abrasive action. Smells funny though. And wear gloves.

The only extra work is it really needs to thoroughly rinsed off or the feldspar dust leaves white residue when it dries.

But seriously it makes stainless look like new.

"a coating system based on sol-gel technology, made without PFOA and PTFE"

but I haven't yet found out with any more detail what it actually _is_.

https://www.amazon.com/dp/B09SS34H3K?psc=1&ref=ppx_yo2ov_dt_...

Any time there is incomplete combustion of carbon compounds like cooking oil, carcinogenic molecules like benzo-a-pyrene are formed, which appears to cause or contribute to skin, lung, and bladder cancer.

Could be wrong.

https://www.youtube.com/watch?v=A4WD8Bm7s_I

https://www.youtube.com/watch?v=A4WD8Bm7s_I

https://www.youtube.com/watch?v=A4WD8Bm7s_I

One of the studies and highlighted paragraphs from the video:

"There was a significant and constant decrease in FMD 3 h after each meal intake ... independently of the type of oil used for the preparation of the meal ... or the deep-fry level..."

(I don't know what that means but it was cited in the video as bad, and the research is from 2007)

https://www.culinarymd.org/uploads/2/0/4/0/2040875/olive_soy...

This makes very low-temp or delicate cooking in non-teflon pans a lot tougher, of course. Or anything for which starting from a low temp and slowly increasing is a nice thing to be able to do (tempering chocolate, for example)

[EDIT] Basically the value prop of teflon pans is that they can do just about everything at least well-enough (if not always being the best possible option) with just one type of pan, and that they are much more forgiving of lazy/untrained use or mistakes than stainless or cast iron. They can't do much that's impossible elsewhere, but it may require better technique and closer attention, and maybe having multiple types of pan, if you don't have a teflon option available. The above is one of the ways in which you have to apply some extra care and technique to avoid bad results, which can be all but totally ignored if you're using (undamaged) teflon.

Their main down-side (any health concerns aside) is that they are easily damaged by hard tools. With stainless and cast iron you can scramble your eggs with a metal fork, in a pinch, and it'll probably be entirely fine. Do that in teflon and you'll ruin the finish before long.

See also: https://en.wikipedia.org/wiki/Leidenfrost_effect

https://youtu.be/CB-SCA1reqE?list=FL4AL7iVYshdIk6899Kgomug&t...

Almost everything else doesn't require particular consideration on stainless steel IMO. Potatoes can be more difficult than others though. Hash browns are easy, but little stir-fried potato cubes tend to stick.

With meat, generally, the food will unstick when it's sufficiently cooked, which is a handy coincidence if you ask me.

I'd love to get any pointers, too.

Carbon steel is a really good deal. In Europe it’s pretty much the professional standard for all the reasons you mentioned.

When we switched to an induction hob we replaced all our frying pans with Samuel Groves carbon steel.

It was just a much better vault all round compared to the alternatives.

We still have tri-ply stainless steel sauce pans (things like tomato based sauces are too acidic for carbon steel or cast iron).

Watched his cacio pepe. He doubled down on reminding to always use dry pasta. Not bad. Subscribed.

I've not seen any that were nonstick at low temp and with no fat in it, as teflon pans are. I can cold-start eggs in a bare teflon pan with no butter or bacon fat whatsoever, and make totally fine scrambled eggs while keeping the temp very low the entire time. I've seen some extremely well-seasoned cast iron pans (and they are damn nice, and quite nonstick, compared to steel or new cast iron) but they couldn't do that. Not without leaving a mess to clean up after and losing half your eggs to sticking. You could cook eggs in them and nothing would stick, but you had to start fairly hot and add a layer of fat first.

They also leach flavors into everything, which really comes through if you cook anything delicately-flavored in them, and even well-seasoned ones are vulnerable to anything acidic and will leach a ton of unwanted flavors if you cook with e.g. tomato sauce.

I still like them for lots of things, but they're not magic. Teflon... kinda is magic.

[1] https://campfiresandcastiron.com/are-cast-iron-pans-sanitary...

Is it something already present in what we eat or is it a ’new’ molecule that living organisms have never seen before?

We’ll see though in another 30-50 years how much they’ve hurt us again!

Some info & includes links to other sources: https://www.consumerreports.org/toxic-chemicals-substances/p...

https://deq.nc.gov/news/key-issues/genx-investigation

Teflon is also bad for women, who also produce and need testosterone in their own smaller quantities, it eg helps them be toned and thin, and is insufficient to trigger eg facial hair development. And I think when they are expecting a boy, there's something going on there, their testosterone helps that boy develop properly, not sure.

It's just a remarkable chemical that is great for bacon and eggs. So just super conservative with it, never put it under anything, only cook with a dedicated plastic thing, never permit anyone do anything with it. And guess what? It's just as effective--exactly as effective--as it was when I bought it, I successfully protected the surface and my masculinity with my conservative attitude toward it.

I don't properly season my pan, and while my eggs don't slide off like they would on nonstick, they usually come off in one piece, albumen and all.

I clean my pan with a stiff bristled brush, no soap.

I was curious about bioaccumulation in plants vs meat and chanced upon a study that looks at PFXX presence in vegans vs omnivores:

https://www.sciencedirect.com/science/article/pii/S143846392...

Meat, fish, and water showed the highest correlations, though eggs and fruit seemed to have lowest.

"regrettable substitution" as they call it,

https://www.hsph.harvard.edu/news/hsph-in-the-news/harmful-c...

Are you sure you meant that just how it reads like? I mean your life isn't something I want you trading for a while scraping your frying pan. Please forgive my impertinence, but if you're so down on your own value I can't help but stop and ask.[edit] ask if you're ok?

> I believe the EU followed suite recently.

Seems the US is the one following suite in this case.

I've found earlier laws in the US that companies need to report on the use, but no global ban earlier than 2021. I could be wrong though.

A well-seasoned pan at the right temp with a bit of butter or ghee and my eggs basically don’t stick. I use a silicon spatula.

I won’t lie: it takes a bit more care than a Teflon pan, but I ditched my Teflon pots and pans years ago and haven’t looked back. Everything in my kitchen is cast iron, stainless, ceramic or glass.

OT, but are you trying to avoid cooking eggs with fat? Once I started making mine, over easy, with well-seasoned cast iron...I just could not go back to non-stick. Less than half a tsp of butter for two.

At the right temperature on a stainless steel pan, there’s not much scraping needed to clean it off. Just a dash of water after you take the eggs off and some light scraping with your cooking utensil

There are copper based ones that have good heat retention/distribution.

Wait, what are you doing to your eggs to get them stuck to the pan? Welding them?

Use a dollop of butter to cook the eggs and a lower temperature.

Just use cast iron stuff. Done.