There are a lot of chemicals in non-stick cookware that can negatively impact your health. That’s why many people use cast iron. Others cherish it because it can create such a nice sear on meats. But for some people, cast iron has a reputation for being hard to cook with, keep clean, or store. Don’t...
  • Barry Zuckerkorn@beehaw.org
    12·
    7 months ago

    Ad-riddled blogspam, probably written by some AI.

    There’s literally nothing in this post that isn’t better covered by a more reputable site.

  • Victor Villas@beehaw.org
    2·
    7 months ago

    I just toss my enameled cast iron in my dishwasher every day, and deal with it being poorly seasoned by seasoning on the fly every time I cook on it. Scrubbing by hand isn’t that much work, but it’s still more than ten times the effort of just throwing it in the machine…

  • Overzeetop@beehaw.org
    1·
    7 months ago

    I’m always surprised that nobody worries about the random long-chain polymers created in the seasoning process which are then released into your food as you cook.

    • khaliso@lemm.ee
      6·
      7 months ago

      What are the issues of long-chain polymers? Could you elaborate on that?

    • Cyborganism@lemmy.ca
      3·
      7 months ago

      Can you elaborate? It’s it bad? It’s it a carcinogen? Does it affect the environment like forever chemicals do on non stick pans?

      • Overzeetop@beehaw.org
        2·
        7 months ago

        Yes, many long chain polymers are carcinogens. That makes them bad. Long chain polymers are what make commercial non-stick pans non-stick. Note: they are different long chain polymers, but still just a bunch of polymer hydrocarbons because…that’s what makes both of them non-stick.