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recently inherited these cast irons that are at least 40 years old. they were sitting in a cabinet for a few years and nasty with rust and crusty, old seasoning. i scrubbed the shit out of them with steel wool and lots of soap, then applied 4 coats of new seasoning! feel free to roast my seasoning, i have no idea if it’s good since it’s my first cast iron and would like to know.
for each coat of seasoning i just wiped the pan with peanut oil then set the oven at 435F for 20 minutes, then 460F for 10 minutes
ive been using only stainless steel for a couple months and im abt to give away my nonstick cookware. nonstick cookware is counter-revolutionary
all nonstick cookware, not just teflon. one PFAS is banned so companies invent a different PFAS to coat cookware with
edit: it’s the EU banning, im p sure the US still allows teflon. but a pan is advertised as “Teflon free” but will still have a PFAS that’s just as harmful
What's the problem with PFAS/Teflon? Isn't the temperature required for it to break down and leach into food, like, dramatically higher than most cooking temperatures? I know it wears down and can even flake off but isn't that just inert material that goes right through you?
I still don't like it, of course, because it's disposable cookware with a limited lifespan and the environmental effects of manufacturing it sound unpleasant.
Teflon starts to deteriorate at 500F, which is very easy to achieve if ur using avocado oil or safflower oil. thats why ppl always say dont use nonstick pans at high temp. but even at low temps over a long period of time (exposure to moisture, many heating/cooling cycles, all sorts of salts and other abrasives/acids used in cooking) the teflon will degrade. also, plastics arent 100% polymerized. there will always be monomers left over, causing small amounts of fluorinated substances to leech from day one