this post was submitted on 30 Oct 2024
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Plastic and food shouldn't mix.
We fucked up real bad. Gonna be a long road to fix this shit.
Sous vide has entered the chat.. with keurig knocking on the door
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.
As they say - plastic is stored in the balls.
Food and different metals shouldn't either.
https://www.youtube.com/watch?v=Lyrj-CYC5I8
I had this happen when I made a tomato-based dish in a cast iron pan and then stored it in the fridge. The aluminum was electroplated to the top of the food, and the pan had iron pits in the bottom.
Yes, I know I was bad for doing that to a cast iron pan. I was young and foolish.
I don't blame you, very few people know this and it's not intuitive. With plastic items, everyone learns early that they don't take heat well. Arguably, it's not much of a problem anymore since every metal container and silverware is stainless steel and basically only aluminum foil remains. At least now you know why coins make that smell in a sweaty hand.
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.
metal is best shit we got, mate.
stainless steel is OG all purpose.
cast iron is best for some use cases.
enabled cast iron is niche for the more elite chef.
anything is else is trash but willing to hear suggestions.
No one has suggested carbon steel in this comment thread yet, but others have elsewhere - just wanted to say it's amazing. I use either stainless or carbon and have moved on entirely from cast iron apart from for casserole type food.
I got carbon wok, solid product!
Another solid choice
Makes me wonder hownin sea of options we ended with teflon slop as dailt driver for so many people
Glass or stoneware has its applications.
How about wooden spatulas and glass jars?
chad, obvi
What is enabled cast iron?
Bet you aren't activating your carbons either
Enameled
Ceramics.
for baking?
Ceramic coated pans and ceramic bakeware are both solid non-toxic options for cooking.
I have ceramic coated, cast iron, steel, and something else I can't remember the name of and use them all with the main consideration being how much oil will be used and heat retention.
Clay pots or bust, maybe the occasional meat on a stick
Science Luddism x Cottagecore I love it
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!