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Ok, honestly, is cast-iron really any better than a non-stick, stainless, copper (anything else?) pan? (lemmy.world)
submitted 11 months ago by to c/asklemmy@lemmy.world
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To me, someone who celebrates a bit more of the spectrum than most: Metal hot. Make food hot.

Non-stick means easier cleanup, but my wife seems to think cast-iron is necessary for certain things (searing a prime rib roast, for example.).

After I figure those out, then I gotta figure out gas vs. electric vs. induction vs infrared....

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[–] 5 points 11 months ago

Yeah, PFAS or forever chemicals like Teflon are not all equal. The bigger "fluffier" molecules can pass through the body way easier than the smaller ones.

If people are in the US they should check their drinking water first since that's the majority of PFAS that stay in the body weirdly enough.

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