Nonstick Pan Safety ANSWERS
HTML-код
- Опубликовано: 9 сен 2019
- Nonstick pans are pretty safe; the factories making them are more cause for concern. Thanks to HelloFresh for sponsoring this video. Get started with eight free meals - that’s $80 off your first month of HelloFresh. Go to bit.ly/30LBupZ and enter adamragusea80.
**SOURCES IN ORDER OF APPEARANCE**
Google map of the Washington Works Teflon plant in Parkersburg, West Virginia: goo.gl/maps/sqj8hV4djQ6K8WU76
British Medical Journal case report on a 29-year-old man in Japan with polymer fume fever: www.ncbi.nlm.nih.gov/pmc/arti...
2015 Environmental Working Group report on the risks of PFOA and the level of contamination in most U.S. localities: www.ewg.org/research/teflon-c...
Dr. Mimi Huang of the National Institute of Environmental Health Sciences: www.niehs.nih.gov/research/at...
2015 article by Dr. Huang about nonstick pans: tibbs.unc.edu/ask-a-toxicolog...
Article by Teflon maker Chemours (formerly DuPont) explaining how Teflon works: www.chemours.com/Teflon/en_US...
2015 article on polymer (and metal) fume fever and its prevalence, in the Journal of Clinical Toxicology: www.ncbi.nlm.nih.gov/pubmed/2...
2015 article in the Journal of Exotic Pet Medicine mentioning the effect of polymer fumes on birds: www.sciencedirect.com/science...
DuPont announcement of its $670 million settlement stemming from the Washington Works plant's release of PFOA into the surrounding environment: www.dupont.com/news/dupont-re...
2016 investigative report by The Intercept about GenX, the replacement for PFOA: theintercept.com/2016/03/03/n... 
Хобби
Most of my work as an environmental scientist is dealing with PFAS and it's relatives (PTFE, among others). At this point, fluorinated compounds are SO prevalent in our society that Teflon coated pans are probably the last of our worries. There are many other sources that are of far greater worry, like your water supply. If you are on a well or anything other than municipal city supply, get your water tested! Also, don't eat microwavable popcorn, there's a lot of this crap in the bags (also that butter and other nonsense is bad for you).
thanks! I didn't know microwave popcorn could be harmful
@@jackieweaver3884 Like almost everything in life, a bit in moderation is generally "okay". Consuming large qualities of it can be harmful. Look up studies done involving PFAS and microwave popcorn to learn more details about the dangers behind it.
@@aaronvogt8820 will surely check it out, thanks!
@@aaronvogt8820 Do you mean that it's added to microwaveable popcorn and that's why it's bad or that the microwave itself is what makes it bad (if I get my own popcorn kernels and microwave them, would they be harmful?)
@@raphael_santiago The danger mostly comes from what the bag is made from and coated with. As far as I am aware, microwaves are perfectly safe to use. Popping your own kernels in the microwave is definitely a safer and healthier solution.
"Non stick pans can kill birds" well anything can kill a bird if you hit them with it hard enough
I'm kidding.
This is like the only comment hes liked so far😂
What about a feather? ^^
@@ImBarryScottCSS if its one kilogram of feathers
It's true though
@@lanceloveridge8790 makes me question adams motives. The next video how to prepare dead parrot "safely".
I really like how Adam actually seeks out experts on top of doing his own research while still being funny and entertaining. This really is an education channel disguised as a cooking comedy channel.
Plus he's not like crazy biased
@@applepie1434 biased? Never. LONG LIVE THE EMPIRE!
I don't really consider him to be funny in the sense that making people laugh is a major aim of this channel. He has a great sense of humor, but the education factor is not really disguised to me at all. It's the main reason I'm here actually - the cooking tips are great, but I'm a sucker for listening to intelligent, curious people talk about what interests them, regardless of the topic.
I could sit for 10 minutes while listening to him rant about brown sugar
I actually found this channel just recently because of the educational stuff, the cooking is just a really nice bonus I think lol.
"I'm a sucker for a kit of any kind"
Dad Level +1
"Men will do anything, just give them something that plugs in the wall and makes a whirring noise."
- George Carlin, 1999
"Nah dude I'm a sucker for a kit of any kind" lmao the delivery of that was spot on
A kid of any kind 🤔🤔🤔
I am a plumber and heating engineer. All bow before the glory of mighty Polytetrafluoroethylene.
Thread tape or sealing cord?
Read it one one go
First try
Bachaddict flex tape
Use copper plumbing.
@@asadyezdan3858 well high school chemistry means it's not exactly first time for most people
Adam is now my favourite "food science" source.
Note: Infrared thermal guns do not only read temperature at the laser pointer dot. The laser pointer is only a visual reference point and is not part of the measuring technology. The actual measuring zone is a cone-shape extending out. Mine is a 12:1 ratio (usually shown on side of gun). So in this video, assuming you were about 60cm from the laser point, you were measuring about a 5cm area (likely the much colder food or oven wall). Reflectivity and angle may also play a role in that case (which is why you can't "shoot" stainless steel).
I was wondering about that! Thanks so much.
True. I would add that "serious" thermal guns have not only a single laser, but two lasers, slightly angled ; the purpose is to aim at the exact distance where the two dots overlap, so that you know it's the distance for measurement that the thermal gun is conceived for!
I lost my bird to the use of kitchen appliances in the oven. Was very sad to lose Jordan that day, but now I'm pretty cautious when introducing new items into the kitchen that may be exposed to high heats.
Just so everyone knows, put water in a pan and heat it till the water boils, then use a spatula to scrub the bottom of the pan gently. Everything stuck to the bottom will desolve rather easily. (this is called deglazing and is used to make sauces out of that stuff that sticks)
Cleaning a pan with stuff stuck on the bottom is really easy most of the time.
Yeah I only have a couple of All Clad Stainless pans and they work extremely well. I just don't see myself buying a non-stick anytime soon.
Sounds silly but I think you're the best youtuber of 2019.
Original, informative, funny, relatable, clean, smart, to the point.
This doesn't seem silly at all to me. I've made the green Enchiladas, that Mexican black bean dish, the roasted chicken as well as the board dressing for steak. Dude is legit, entertaining, informative, fun, scientific and has an amazing voice. Editing is pretty on point. Bonus points for no intro, no outro and no BS. Hard to beat.
Koana not clean but yeah
His definitely one of the best cooking channel's on RUclips at the moment
I would say the best *cooking* channel right now just so I don't trigger people lol
M. Livingston Less than 100 cases of people getting sick from the pans, there is nothing to worry about. You are more at risk by walking outside
Why i PTFE my cooking pan NOT my steak
I'd say r/unexpectedragusea but this is pretty expected
Djshshdbsha kahkaha attım
i like it when these videos go from "non stick pans are safe!" to "dangerous chemical is in everything you love."
a little sad but still important info
We're still alive.
@@gooeyboy706 Well of course, dead people can't post comments
@@soupwizard I little optimism in your life wouldn't hurt you.
i dont get it tho, everything else he mentioned literally has no effect on us because we dont use them and burn them to release the chemicals. Like the makeup coating, carpet coatings he mentioned. But we literally cook with out pans everyday and it is SOOOO much more likely for the chemicals to release into the air. So I really dont know why he mentioned it at the end bc now after all the info he basically said "everything is dangerous so it honestly doesn't matter anyways" but like ??? Everything IS dangerous if we fricking bite and lick on everything we have but we dont, so??
@@IshratJahan-dh3ev ikr!
Polytetrafluoroethylene PTFE (Teflon) coatings are widely used in a variety of industries and a myriad of applications. In the medical field, PTFE is commonly used to coat surgical instruments as well as medical components such as catheters, guidewires, and implantables. PTFE is a polymer of fluorine and carbon which has an extremely strong bond and because of this it is an extremely inert material, which is why things don't stick to it.
The process to stick PTFE to stainless steel or aluminium fry pans is chemically difficult to explain here. In a nut shell the PTFE surface which will be stuck to the pan is chemically modified by a reducing agent so its "sticky" by breaking the strong bonds of between the fluorine and carbon atoms and combines with the fluorine so there is no a carbon radical that combine together as a unsaturated hydrocarbon. Because these lack a full complement of electrons in the outer electron shell of the atom they are eager to bond with anything that could "donate" electrons...in other words they stick "like shit to a blanket" to the metal and you have a teflon coated pan!
The "crap" in microwave bags are Fluorotelomers which are used in many applications which need to be grease and oil resistant such food packaging, microwave popcorn bags and so on. The real problem is perfluorooctanoic acid (PFOA) which has proven to be nasty to your health. In the production of fluorotelomers PFOA is an an unintended byproduct. As well if fluorotelomers coating the microwave bag contain PFOA precursors (a substance that will be formed into another substance) these can be metabolized by heat into PFOA or just degrade over time...and that is the problem. Not teflon which is entirely a different substance.
Simple yes?
Wait so is it bad or no
1:16 - It's resistant to reacting to other chemicals because of the way it is.
Got it.
That's how I could tell it's an aspen tree
If you want an actual explanation, Chlorine and Carbon form very strong bonds due to the difference of electron affinity. Chlorine is much more hungry for those electrons than Carbon so when they share those electrons in a covalent bond, Carbon becomes positively charged and Chlorine becomes negatively charged. This allows it to essentially double dip on the strength of an ionic bond and a covalent bond at the same time. Hope this helped!
Sean Chen even though I took ap chem this made absolute no sense to me lol
@@seanchen7815 Just to correct, the elements in PTFE are carbon and fluorine.
Yh could’ve just said the Carbon-Fluorine bond is so strong that they don’t react to other chemicals.
There’s also other factors (such as that PTFE’s non-polar despite the C-F bond being polar) but that’s generally the reason why it’s non-stick
Hey, great video. Something that you overlooked is that the PFOA-like chemicals (Gen X, also called C6 or PFOS) aren’t just used in the manufacture of water-resistant fabrics/wrappers/floss/etc - they are actually coated with Gen X. A Patagonia waterproof jacket, for example, is sprayed with pure Gen X. Similar story for “grease proof” fast food wrappers. This is a huge potential health problem, and likely where most of the human exposure is coming from - not the pans. Think this point needs to be made more clearly.
+
Yup, non-stick frying pans aren't on the list of main C8/PFOA and C6/GenX contamination sources, sadly it is indeed everything else.
This channel makes me happy. Making serious research accessible to the general public is a function in which the media at large is gravely underperforming. The way this channel does just that in a natural and unapologetic way says a lot about its respect for its audience and the value of rational thinking. Thanks Adam.
Really good point
In my experience, when i see an article in a mainstream news outlet talking about a scientific study, there's an 80% chance that it contradicts the study. Usually by misinterpreting it as something far more sensationalistic than it actually is. Or just misinterpreting because they don't know shit about the topic.
There is no serious research in America because all the doctors, universities, and hospitals are all bought out by corporations, lobbyists and the insurance industry.
@@leandrog2785 or misinterpreting it to please their funders
it took me over a week to realize your channel art is a reference to 'vinegar leg is on the right'. just got that today.
megan moo I just noticed it too!
What is that?
@@safir2241 the channel banner you see when you click on his profile is the channel art and the vinegar leg is on the right is a reference to his buttermilk fried chicken video where he tried replacing buttermilk with vinegar and normal milk. He kept saying vinegar leg is on the right to remember which one was which.
Legate
I thought it was wingdings
Concerns about PFOA aren’t just PFOA, but the entire class of PFAS, including PTFE. Also, what DuPont is using to replace PFOA in the process is still just as harmful.
No no no we are supposed to just listen to DuPont's Studies about DuPont's Product's being safe, and believe it! What do you mean? it's inert! It can't mechanically get stuck, it's inert so it'll just pass through./s
@D-Vinko exactly. Asbestos fibers are inert as well but they don't just pass through you.
@@D-Vinko 88
Just an FYI about those infrared thermometers, they come with a laser to aim them, but their "beam" comes out in a cone, so the further away from something you are, the less precise the measurement. Same if you're too close (think like how camera images are blurry and unable to focus when you get too close). Cheap kitchen ones are most precise at about a foot away and it looks like you're like 5 feet away when measuring the things in the stove.
And the danger temp is in the 400's, he should delete this video, most people will accidentally leave an empty pan on high for more than 3 minutes dozens of times in their life.
"My possessions should serve me, I should not serve them." I can think of a lot of people in my life who would be much happier if they thought this way.
Like... Mike from autovlog?
I can think of entire *societies* that would be happier if they actually followed this.
Everyone’s thinking “this should serve me” That captured how tons of toxic chemicals were released into our environment.
Bought a cast iron pan, seasoned it and never looked back.
does it work well and is it expensive? might get one but ehh idk
@@eltiolavara9 got mine for 5$ on sale... Seriously though Cast Iron pan are literally just cast molded Iron which is why it is generally cheap. If you're lucky you can just get a rusty one in a surplus store and just scrape off the rust. Someone already inherited my Grandma cast iron set which is why I tried to buy one.
@@eltiolavara9 cast iron pans are like $20 for a Lodge one - which heats and behaves exactly the same as the expensive ones.
@@eltiolavara9 Yes, but contrary to myth, they will stick to things more than something like a teflon pan would.
They also require specific types of care.
@@seigeengine yea if i got one it'd mostly be for just cooking something and then slapping it in the oven
"I'm a sucker for kits of any kind" same! Idk why but it's so interesting to open up those small packages from kits and figuring out how to use them
To be honest, I love the informative part that the chemical is everywhere; and that we just don't know it. But I slightly disagree with the conclusion. If we don't support it, don't buy it even if the amount it pans seems minuscule and/or not seem as health hazardous. Why? Because when you produce thousands or millions of them, they still add up.
Not to mention, it became annoying the last time I tried buying a pan, there wasn't non-stick coated options around where I lived. They became so cheap and common, they became the only option around. (this was around 4 years ago when I bought that non-stick coated pan)
Order them online. What's stopping you?
@@sebaschan-uwu There are times you need a cookware on the same day and don't want to wait a couple of days for shipping.
@@JohnSmith-kw6be thats a really lame excuse. I have a non stick wok because I was gifted it but I don't need extra chemicals in my food so I'm just gonna order a real one online.
@@sebaschan-uwu Are you alright man? Are you having issues in real life and so you are trying to vent online?
@JohnSmith-kw6be your comment was stupid and I explained why. No need to feign pride with a needlessly condescending response. Get over yourself, I'm begging you.
Great video! Thank you so much for all the data and the interview with a expert who doesn't have a hidden agenda. I looked into this topic in great detail and came to the same conclusions.
We recently switched to stainless pans and I love them! Instead of struggling to clean them I just learned (from Adam) how to deglaze and make sauces. :)
That sucks that PFOAs are everywhere. We gave up microwave popcorn years ago, but I've been unhappy with the slow change from natural materials in clothing to petroleum based clothes. It's getting harder and harder to find all cotton or wool clothes anymore. Might have to go live in a teepee and hunt Bison from here on out.
Great video Adam! Love your content!
They are mainly in fish, don't eat fish.
Return to monke
I relate to what you said about petroleum based clothing. About 10 years ago when it started to become popular, I started purchasing most of my clothing at thrift stores. Unfortunately the last few years, it’s becoming harder and harder to find non-petroleum clothes at thrift stores. So now I am seeking out vintage clothing.
Sew your own clothes! Then you don’t contribute to the evils of fast fashion
Your videos are becoming so good lately, your channel is amazing
As a subscriber, I can't believe I skipped this one for two weeks. This was your video I have personally found most valuable. Thanks!
I appreciate how many genuine experts you consult for your videos.
I've been getting really strong Alton Brown Good Eats vibes from the past couple months of videos, and I love it.
Really? Where are the yeast sock puppets, or the passive aggressive refrigerator fairies, or the spiteful appliance salespeople
Absolutely loving these educational vids. Keep up the good work Adam!
I like how this dude answers important questions in regards to cooking while citing research results. That's why I subscribed.
I'm a sucker for food and science and you always succeed to wrap up all the information in a neat little kit.
Is that a “vinegar chicken is on the right” image at the end??? 🤣🤣🤣🤣🤣🤣
My coating degraded, now I just got a stick-pan
Same lol
Throw it away, the aluminum is polluted with a lot of heavy metals
Thank you very much for this video. This one really opens up many possibilities for my cooking since I only have non sticks and dont have the space for other pans. Love ya, keep it up!
I once had an issue with burning a non-stick pan and I felt bad for the rest of the day. I didn't die. Luckily I usually use timers and don't leave the kitchen with the heat turned up on a burner enough where it could burn the pan, so this was a rare case. And yes, when you do this there will be some noticeable damage to the pan. You might not see the cooking surface damaged, you might see on the bottom of the pan that you burned it. It will let off those fumes even though it's not much.
I usually stick to the directions of not going over med. heat, unless it's liquid in the pan in which case the liquid makes sure the pan never gets over a certain temp anyway which is why my non-stick pasta cooker looks almost perfect after 15 years of use other than some stains on the outside of the pot.
“It’s probably ok” “I just throw them away” “their production is really bad for the environment, but”..... I’m good on non stick pans.
@Chimpanzee bra, if you eat as much meat as I do, and you’re cooking on non-stick I’m embarrassed for you.
@Chimpanzee good for you, I’ve never had camel. What does it taste like?
@Chimpanzee what’s your favorite cut?
@Chimpanzee makes sense
@Chimpanzee ever try and make a prosciutto type thing out of the rear legs?
I bet that’d be tasty given enough time.
I have always been skeptical about non-stick pans. To me Plastic (PTFE or PFOA) + heat + food is a big no no. I watched the whole video and I think Adam made some very good points. I still stand by what I said. Thank you.
It’s a matter of risk assessment. It’s why mothers of young children are the most adamant about these things (as well as why people making fun of “chemical free” folks are likely misogynistic). Also it’s possible another expert is going to say something different.
Did the veggie soup today, with some personal touch, but its amazing! Have enough for a few days! Thank you so Much Adam for the inspiration!
i like that every video you make is always scientifically backed informative
I've been really worried about the safety of my nonstick pan lately. This resolved a lot of my fears, thank you.
I think your my favourite cooking/science channel
The Action Lab and Townsends are also pretty good.
Congrats on 400k Adam!
Been loving your videos since you started cooking
Fantastic explanation and research; this is top notch food journalism, way better than most content on the Food Network. Reminds me of Good Eats with Alton Brown. Thank you for this!
When i was a kid my granpa's parrots one day suddendly died at the same time. It took us a while to figure out it was Teflon poisoning :C
It was cats and dogs dying, that made people realise they were making fire proof pillows and children toys again. Those fire retardant stuff are carcinogenic.
My friends had to watch over my parrot when I was abroad. First night they accidentally killed him when cooking dinner by teflon. Still not funny story. They have kids now, hope they will survive.
Very comprehensive, I appreciate this. I had always sort of assumed that any health risk associated with nonstick pans would be pretty minor, although oddly enough I really do pick up a strange smell whenever I use them. Honestly I'm just not the biggest fan of them in general, I haven't owned one in years. The list of things that they do better I feel is fairly small, and none of those things (at least that I do) are impossible in a stainless pan. I keep a pretty svelte kitchen so unless I really need something I don't bother.
I like this channel, he takes the time to explain what he does in depth.
This video was very well researched Adam. Keep going !
Believe it or not, Chinese cuisine best practices require you to burn the wok on stovetop without anything inside, this makes it very easy to surpass 350 c. That's with the home stove. Commercial stoves are even more powerful than that. Some dishes require the chef to finish in 10s with maximun heat possible. That's why no Professional Chinese chefs use non-stick woks. That's also why I'm switching back to iron wok and use non-stick pans only for acidic stuff like tomatos.
my parents: * almost every pan they own is non stick *
also my parents: * almost every kitchenware they own is metal *
I thought far east Asians didn't use metal on metal (assuming you're Korean because of the name)
@@Uyiosa3000 nah we traditionally use metal utensils in the kitchen especially for dining, our ancestors would use silver chopsticks or needles to test if the food is poisoned😂 I'm from Taiwan and my grandparents mostly cook with steel kitchenwares on woks, it's also very common in east asian kitchen to cook with chopsticks
@Daniel all traditional Chinese resteraunt cooking are done with one long-handle scoop and one wok, both completely metal. so metal-on-metal cooking is actually very Asian.
That was a nice dose of science. I'm feeling healthier and smarter already! Thanks!
These videos are so well made. I'm learning a lot. Keep it up👍
"Nah dude, I'm a sucker for a kit of any kind."
Adam is my spirit animal...
I thought entertainment killed journalism long ago. In a bit of irony, you have brought these 2 ingredients together to make consistently wonderful content.
I've switched to silver- and tin- and stainless-lined copper. The cooking results are perfect once I have built up a cooking surface like on cast iron. Yeah, the up-front price is high, but since I don't bang my equipment around, it's a one-time expenditure, except for re-tinning every several years on the tin-lined pans.
I'm not a very tidy person but after I moved out 7 years ago I got a non stick pan from my mum which I still use today and it's barely even scratched. I'm very proud of that, definitely one of my greatest accomplishments
I always dream of running into you in Macon haha, keep up the great work!
Thank you to Adam for always bringing science and facts into these discussions. Food and cooking are topics that are often polluted with misinformation, either through ignorance or deliberate purposes. Keep up the fight!
Some said its safe while some said its dangerous.
I'm not sure which one is true
and he's such a fantastic speaker
Thank you this. I asked on a previous video and didn’t know you had already done it
Thank you for this video. Just what i searched after.
Well done and very informative. You really do your research Adam! Much appreciated.
In my opinion, cast iron sears meat and vegetables much better than Teflon. It is also cheaper, bigger, and is oven safe. In a previous comment you said Teflon was oven safe too, but calphalon.com says that it is only oven safe up to 400F, and cannot be used in the broiler. Cast iron can.
Cast iron is also heavy and needs seasoning. The right tool for the right job
I use Cuisinart stainless steel pans.
It's also a pain in the ass
Dude, you are awesome! Thanks for all the properly presented useful stuff!!
Wow Adam I'm proud of you! This video was awesome and not filled with sponsored crap at the start 👍
*Adam, we need to talk about the memes.* 'Why i season my board, not my steak' has become the meme of this channel.
The internet needed this
I've never been fond of Teflon myself. But the environment I grew up in also didn't know how to cook with it right.
Honestly, I can live with traditional surfaces, because, what's super hot on one stove, may just be hot on another. There's never been a consistency for me to work with, and to add to it, it takes a bit of work for me to figure out a good setting to work with for cooking things.
I don't do much cooking myself, mostly cause I don't know much behind a handful of things, but, also because I've really only ever had enough money to make 2 weeks worth of cereal and microwavable meals before getting paid again.
I'll live with the standard pans, because, the idea of the non-stick coating coming off, and generally getting burned through and sticking to my food constantly when trying to figure out appropriate heat settings, isn't appealing to me. I want a product that last, not one I have to replace every 2-3 years. I've got enough of those elsewhere that are way more worth the trouble and price of doing so, that I'm not interested with cooking utensils.
Plus, if you mess up and burn the food, it's permanent. Which, more often than not, because I'm constantly trying to test proper temperatures for cooking, happens constantly for me. Then the whole thing starts getting dark and/or black, and is just aggravating.
I'd rather see shiny silver and know I have to scrub it really good, than to see blackened/burnt non-stick material that I'm still ingesting anyway. Plus I've had problems historically that make me want to avoid black flakes of any kind whatsoever in my food if I didn't directly put it in, such as pepper.
Lovely video once again! One of my favorite chefs right now, no bullshit, just facts.
The last bit is insightful, thanks Adam.
While ingesting/breathing in PTFE may not be as carcinogenic as was feared, I wish you didn't gloss over "my plan is to use these pans and take care of it and replace it every few years". There are 122 million USA households. If each of them "used and replaced PTFE pans every few years" in an average cooking lifespan of say 50 years (an adult starts cooking at 20 and lives until 70), that's 15 pans per household=1.83 billion PTFE pans that need replacing in those 50 years. If the argument is "well it's everywhere"...1.83 billion pans in 50 years can't be ignored or rationalized as "well it's everywhere else." Ceasing support of over a billion pans that ends up in landfills will make a difference.
I see what you did at 1:14, lining up the graphic with the shelf in the back. Looks great 👍
Her expression is all like ‘this is so not a problem’ chillest scientist ever
Really good video. Love when you interview an expert in the topic. :)
Oh my god I've never been this early! Just wanna say, Adam you're really the best chef on yt imo, I love how your videos aren't very long and are very scientific
😍💞
R/wooooooooosh
You should look into making some traditional Mexican food like pozole!!
"why I season my corn and not my Pozole" oh si ya lo veo venir
i fucking love Pozole but apparently a lot of people make it different like my mom's is 2 different dried peppers for the juice. shredded chicken and cubed pork and hominy corn + chicken stock . while i see a lot more added in others recipes
grits, polenta . . . corn meal washed with lye.
@@olivia6632 ya ves
@@TheShootist not lye, just calcium oxide, quicklime
Adam, love your videos - instructive and enjoyable. Please do a video on whether cooking and eating from bare aluminum pans is safe. Thanks.
I do a lot of cooking in an electric frying pan. I dropped a heap of money on a good quality stainless steel one about 20 years ago and used it for well over 15 years. A few years ago I started thinking that it would be good to get one that had a non-stick surface for easier cleaning, and it was great for a while, until a year or so later the non-stick surface was starting to wear off and chip and then it became harder to clean than my trusty old stainless steel one. Fortunately I had kept my stainless steel one and so I got rid of the no longer non-stick one and still use my stainless steel one to this day. I also tried out some non-stick pots and pans for the stove to the same result. I now stick with stainless steel, except that I do keep a couple of non-stick stove top pans exclusively for cooking eggs.
Trying to buy cookware that doesn't have ptfe is quite a challenge. My biggest beef with it is that no matter what they say, it does not last.
Most non stick pans are made of aluminium which does not like dishwashers.
Could you do one about ceramic ones too. Are they better to use? I have 2 ceramic pans and they aren't as non-sticky as teflon in my experience.
Ceramic is definitely better if you have a bird. Otherwise, I've seen plenty of people arguing in both directions.
In college I actually got the “teflon flu” I worked in a warehouse and we had to heat up the ends of the PTFE and flare them out so a flange could but up against it to be used in PTFE lined steel pipe.
Hey Adam, i'm from Brazil and love your videos man!
Knew about this in the 80s when I had a part time job while at university selling pots and pans at Marshall Fields. It was known back then. Even the stuff about birds. Personally I just don't like nonstick pans. I'm on the side that they are mostly useless in a kitchen. I have two for the rare occasion I prefer to cook a particular dish. I would point out that being nonchalant about who gets sick from polymer related illnesses is poor medical science. Lead poisoning was thought to kill more workers in gasoline lead processing plants that only killed about four people a year.
what about carbon steel pans? I find them sitting in between non-stick and cast iron pans. They're not too heavy and if seasoned correctly provides a good non-stick surfaces (especially with butter)
Carbon steel pans have much the same safety as the cast irons. Slightly different charcteristics and it depends from the thickness
This is so educational, thank you adam
Such an underrated youtuber
Every video you make is so interesting!
Vinegar leg is on the right, vinegar leg is on the right!
I don't like the idea of supporting the industry that exposes their workers to these chemicals and also which pushes them out into the environment. There are many industries that do this, but if more people avoid them the supply and manufacture will decrease.
Appreciate your work Adam!!!
this video was so well done, bravo good sir
I season my cancer, not the food.
🙈
What about the huge number of microplastic particles that come from scratched Teflon that has been recently reported? Would be nice to get an updated version of this video.
EDIT: Apparently there is one he put out semi-recently. It is called "Nonstick is prob safe - the factories aren't (PFAS contamination)"
There already is, the video title is " Nonstick is prob safe - the factories aren't (PFAS contamination) ", uploaded 3~ weeks ago
@@dragomon2 : Ah, thanks. I'll update my comment to include that for people seeing it in the future. Thanks!
I'd consider the environmental impact of the manufacture of the pans something to consider when it comes to buying teflon
Finally, a sponsor I may actually use and am interested in.
Oh, I've actually had mild teflon flu. Only had a lot of coughing and a small headache for a day or two.
My parents cooked something with an electric pan with teflon coating and whoever turned it off didn't check. Several hours passed and I woke up to the melted and vaporized material, I immediately took the lid off and didn't think of opening a window first. I inhaled a lot of it, and the rest spread out to the whole house (minus my parent's bedroom!) and the kitchen smelled of burnt teflon for two weeks.
If you heat oil to smoking hot, that can kill a bird. My position on this is twofold:
1: Don’t heat your pans (of any kind) to smoking hot.
2. Birds should be flying free, not kept as pets.
I recently just took a materials class where I learned a little about this. I appreciate the scientific approach rather than all the RUclips "Doctors" telling everyone they'll die ten seconds after they heat up a nonstick. 🤦🏻♀️ While there is possible danger(as with anything), there's an insane amount of scare tactics when It comes to nonstick.
Oh wow I was mistaken! Thanks for making this video I’ll let people know to watch it!
Another great video. If you're looking to do a follow-up (ha!), one on anodized aluminum pans would be a good companion. I'll be a lot of people think their non-stick pans have a teflon coating, when they might just be hardened aluminum.
There's enough evidence out there that strongly suggests you don't just "pass" Teflon.
really cool and informative video, but idk i just don't get why you wouldn't get a stainless streel/cast iron pan that could last you literal decades instead of a pan that you have to keep replacing every few years anyway. they're quite nonstick themselves if you use the right methods, they're not that hard to wash and you aren't contributing to a ton of waste by throwing away your teflon pans every 2 years
Exactly!
1:13
Thank you adam for cropping the molecule to the window :D
Thank you for this video. Very informative and helpful.