Do they make wooden thin spatulas?
this post was submitted on 30 Oct 2024
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No, but they do make them in metal.
Would silicone be a safe alternative?
This destroys my ceramic coated pans sadly. I have wood utensils except for a couple plastic spatulas specifically for flipping eggs because the wood ones aren't thin enough to not destroy them.
Useles in pans, unfortunately, because they scratch the teflon.
Cast iron
Teflon
More cancer lol
flame removedants
facepalm. Censorship absurdity.
Part of the reason why I reject "retard" as an "ablest slur" you're just outright not allowed to say. When we don't censor idiot, stupid, moron, etc. I'm going to live to se the term "intellectually alternative" become unspeakable.
One of my favorites of these was "salsmurfer." On a multitool collector forum, the autocensor was set to replace bad words with "smurf." So there was a lot of "What the smurf was Gerber thinking?" One of the banned words was "twat." Something that multitool users are often concerned about is whether an expensive steel tool will survive service in maritime environments or indeed when used while diving in the ocean. An English teacher will tell you that "salt water" is two words, but what do they know?
"Will a skeletool rust if exposed to salsmurfer?"
ML lmao
That is your instance doing a shitty job of filtering.
That's probably your instance. It shows up normally for me.
Plastic and food shouldn't mix.
We fucked up real bad. Gonna be a long road to fix this shit.
Shameless plug: Buy a wooden end-grain cutting board from a local craftsman. They make great gifts this holiday season.
The new thing is PFAS in the food chain. We're fucking it up faster than we're fixing it. Almost like profit motivation was a bad idea.
Food and different metals shouldn't either.
https://www.youtube.com/watch?v=Lyrj-CYC5I8
Food should never touch anything artificial. If it hasn't been levitating since the day it was hand harvested from old growth forest, it's basically pure poison.
I yeet my food so high it stays in the air/orbit just long enough before I plan to eat it. Sometimes, it hits wild geese on the way up and they get cooked during reentry.
This is very specific since he even build up a little rice tower pressing up against the foil.
Well, you need food, metal and another metal all touching each other for this to happen. I've seen my sister make the mistake IRL so it certainly does happen.
How did she manage to do it? I usually only see people use this example for topping half eaten pots, which means the amount of food in them should be far away from the aluminium foil.
What kind of utter madman both (a) doesn't have matching lids for his pots and also (b) refuses to take the leftovers out of a pot (which is a vessel for cooking, not storage) and put them into a more appropriate container?
Wait until you find out that I even eat out of the pot!
Also, if you have a cast iron pan that is extremely rusted, get a brass bristle drill attachment and blast all the rust off with it.
After you have finished that and cleaned it, season it like the other poster mentioned and it will be as smooth as almost any Teflon you've ever used.
Geez, I hope people aren’t out there using rusted cast iron. That’s beyond ignorant.
I’m ignorant. Tell me what’s the problem with rust? I thought iron oxide is a fairly stable compound.
I have found cast iron pans in the trash that were trashed because they were Rusty. Cleaning them, de-rusting them, and reseasoning them but them back into service and they are some of my favorite cast iron.
Do yourself a favour and start using proper cast iron or stainless steel frying pans as well. You gotta learn how to use them, but it's a whole different level. I'm never going back to non-stick.
To get started with a new pan:
- Pour a bit of oil in it
- Dry it ALL up with a paper towel
- Heat up to high temperature, let cool.
- Repeat three times or so. This creates a coating of hardened oil.
Never, ever, wash with soap. If you do by accident, repeat the above process to coat the pan again.
When cooking:
- Heat up pan
- Add oil
- Add things into pan only when hot
- Use water or wine to deglaze when things get a little stuck. That's where you get deliciousness from - it's a feature, not a bug.
I use an old cast iron that's a bit rugged in the bottom for pancakes. It's the most amazing thing ever. I found it in the trash one day. The cast iron allows me to use a steel spatula when it needs to be thin, otherwise I use wood.
I thought this is only something done to cast iron. Should you do this with stainless steel pots too?!
The "to get started with a new pan" part only applies to (bare, not enameled) cast iron. The "when cooking" part applies to both.
A new cast iron pan should be washed with soap and water. They’re usually coated with something you don’t want to be eating to keep them from rusting from the factory to your home. You scrub that off and then season it.
Huh, good to know - I've only ever used old ones. They always clean off pretty easy with just water and a firm dish brush.
After Googling a bit, it turns out dish soaps were much more powerful in the past, which is why old people always say not to use dish soap in a pan. Newer soaps are generally milder and won't damage the seasoning. It never occurred to me to question it. Thanks!
I'll probably keep going without soap though, but it's nice to know I can be a little less fanatic about it. :)
I wash my cast iron with dish soap after every use and I can still slide eggs around in the pan. Definitely agree, though. I only have 1 non-stick pan that I almost never use. Stainless steel and cast iron are really the only 2 types that you need
Enameled cast iron (which IMO is different enough from regular cast iron to be a separate category) is a nice choice for dutch ovens.
Greenpan FTW!
You can wash these pans with soap, you just shouldn’t abrade them. Soap isn’t going to remove the molecular bonding unless you’re scrubbing the hell out of it.
Also, Teflon’s a no go but I was under the impression ceramic is ok. Is anything wrong with that coating for cooking?
Thanks - apparently modern soap is much milder on the seasoning, so it's not really a problem any more. I've never thought to question the advice that was passed down the generations. :)
Nothing wrong with ceramic from a food safety perspective. I love it in my cast iron pot, not sure I would go for it in a frying pan.
Ceramic loses its' non-stick properties quite fast, cause the coating gets porous.
Yeah our Fika ceramic pans aren’t that great anymore after 2 years.
I'm on year four of using a ceramic pan to cook scrambled eggs in butter at least 4 days a week and it is still pretty slick.
Is it other foods like acidic tomato sauces that mess with the coating?
Your coating might be ok for you still, while still having lost a lot of its' non-stickiness.
Usually, you gan fry eggs on non-stick pans without butter (even if butter is delicious): can you sill do that?
It's usually not a chemical reaction like what's happening with acidic foods on the coating of a cast iron/carbon steel pan. Ceramics is quite brittle, so mechanical shocks can create micro cracks, which are hard to see but makes food stick.