Fish, your boots are lovely. Emily, I'm glad you shared this follow up - the quotes are so clear and refreshing, and I think they shine more brightly alone. Good call!
LOVE Fish's boots!! And thank you so much for posting this... deeply grateful that at least ONE food "influencer" is on the right side of science! We've transitioned to stainless, cast iron, and ceramic coated cast iron and are happy to have done so. ROCK ON, dear Em!! \m/
I guess I didn't realize how much of this revolves around the manufacturing, and PFAS pollution from those over the years. It seems that has been greatly reduced, and the "worst" PFx compounds eliminated. I guess PTFE pans over 15 years old do still have those residues, and any can emit them if overheated, and I'm still not psyched about "inert" PTFE in my food, and then my own "emissions."
I'm always a bit uncomfortable about getting too overwrought about pollution at some selected manufacturing plants, or mills, or mines, particularly in the past. If we go back through any supply chain there is or was certainly something nasty somewhere. (Even, say, glass.) But there are often some improved or improving parts of it. Recently there were some exposes of lead pollution from overseas battery recycling. Yet I recall a story 5ish years ago, maybe more, comparing two recycling plants, one in Minnesota, one in Florida. One was pretty darn clean, one kinda foul. You can guess which states.
Like a blast from the past- I gave up PFAS coated pans and cookware thirty years ago and was surprised to learn in this article that it’s still a thing and politicians are talking about a ban. I double checked the printing date too- today at 1:01 PM! Weird.
How does Fish feel about his boots? My dogs loathe wearing their boots, and they can’t understand why their nice human has done this terrible thing to them by putting the boots on!
A great, natural nonstick surface is seasoned cast-iron cookware. Lodge is a good US producer (don't buy the cheap stuff made in China; the stuff made in the US is affordable and better), and available at Target, Walmart, and elsewhere. I recommend a chef's skillet, and 8", 10", and 12" skillets, and a round 10" griddle or two. The used stuff from 60 years ago is the best - from Wagner or Griswald, but buyer beware. Used stuff may be warped, corroded, or otherwise not as good as new. The new stuff is thicker and heavier, but still nice to use. New Lodgs cast-iron comes "pre-seasoned", but they get better the more you use them as the natural seasoning process builds up more of a non-stick carbon surface on the pan. There are lots of videos on YouTube about how to cook with them (let them heat up for several minutes on low-med heat rather than trying to get them hot quickly, they work great on induction cooktops, and add oil or butter after the pan has warmed up just shortly before adding the food. Then clean with a paper towel or a Lodge brush (highly recommended) in hot water - no soap required. Buy a nice flat-edged metal spatula for flipping and scraping any stuck bits off the pan when washing it.
In large part because of this article, I just went out and bought non-toxic cookware (two frying pans and a wok). They look beautiful and I'm looking forward to using them. Buying PFAS
cookware is one of the best ways of getting rid of toxic chemicals.
Fish, your boots are lovely. Emily, I'm glad you shared this follow up - the quotes are so clear and refreshing, and I think they shine more brightly alone. Good call!
Thanks for this article. I 100% agree that PFAS should be eliminated from our planet.
LOVE Fish's boots!! And thank you so much for posting this... deeply grateful that at least ONE food "influencer" is on the right side of science! We've transitioned to stainless, cast iron, and ceramic coated cast iron and are happy to have done so. ROCK ON, dear Em!! \m/
I guess I didn't realize how much of this revolves around the manufacturing, and PFAS pollution from those over the years. It seems that has been greatly reduced, and the "worst" PFx compounds eliminated. I guess PTFE pans over 15 years old do still have those residues, and any can emit them if overheated, and I'm still not psyched about "inert" PTFE in my food, and then my own "emissions."
I'm always a bit uncomfortable about getting too overwrought about pollution at some selected manufacturing plants, or mills, or mines, particularly in the past. If we go back through any supply chain there is or was certainly something nasty somewhere. (Even, say, glass.) But there are often some improved or improving parts of it. Recently there were some exposes of lead pollution from overseas battery recycling. Yet I recall a story 5ish years ago, maybe more, comparing two recycling plants, one in Minnesota, one in Florida. One was pretty darn clean, one kinda foul. You can guess which states.
Like a blast from the past- I gave up PFAS coated pans and cookware thirty years ago and was surprised to learn in this article that it’s still a thing and politicians are talking about a ban. I double checked the printing date too- today at 1:01 PM! Weird.
How does Fish feel about his boots? My dogs loathe wearing their boots, and they can’t understand why their nice human has done this terrible thing to them by putting the boots on!
A great, natural nonstick surface is seasoned cast-iron cookware. Lodge is a good US producer (don't buy the cheap stuff made in China; the stuff made in the US is affordable and better), and available at Target, Walmart, and elsewhere. I recommend a chef's skillet, and 8", 10", and 12" skillets, and a round 10" griddle or two. The used stuff from 60 years ago is the best - from Wagner or Griswald, but buyer beware. Used stuff may be warped, corroded, or otherwise not as good as new. The new stuff is thicker and heavier, but still nice to use. New Lodgs cast-iron comes "pre-seasoned", but they get better the more you use them as the natural seasoning process builds up more of a non-stick carbon surface on the pan. There are lots of videos on YouTube about how to cook with them (let them heat up for several minutes on low-med heat rather than trying to get them hot quickly, they work great on induction cooktops, and add oil or butter after the pan has warmed up just shortly before adding the food. Then clean with a paper towel or a Lodge brush (highly recommended) in hot water - no soap required. Buy a nice flat-edged metal spatula for flipping and scraping any stuck bits off the pan when washing it.
Yep. Dump the PTFEs.
Also, love to Fish! And his boots are killer.
In large part because of this article, I just went out and bought non-toxic cookware (two frying pans and a wok). They look beautiful and I'm looking forward to using them. Buying PFAS
cookware is one of the best ways of getting rid of toxic chemicals.