There's a Battle Brewing over the future of Chemical Coated Cookware

[@freeheeler09]

We switched to induction for the easy cleanup and lower electrical bills. And, we’ve broken out our mom’s old cast iron pans and filled in my cookware needs with iron and steel. I season the pans and to make them nonstick and use a square of chain mail and also copper wool for cleanup. The nonstick stuff never lasted anyways. Some of our iron and steel pots and pans are over 50 years old. I think of the great food my mom and mother in law cooked when I use their pans!

[@NickMayers-rj9zn]

This is an incredably well formulated video showing both sides of the augument. What I find especially galling is that they call themselves the 'cookware sustainablity alliance' making them sound "green" even though they couldn't be further from it!

[@jimglatthaar4053]

I agree, that was the first thing I thought of.

[@Cook-Culture]

Yeah, but would you expect anything else? Par for the course.

[@desert.mantis]

Thank you for an informative video.The prevalence of PFAS in humans, animals, our drinking water, and the environment in general, is similar to that of plastics. Microplastics have been found in human testicles, Profits should not overrule human health and the environment. These are true health hazards and need regulation.

[@pobrien864]

I live in North Carolina that has some of the biggest pollution sites from DuPont in our environment and truly think it is time we start adding a clean up tax or health tax to products like nonstick cookware to help pay for the environmental cleanup and health consequences to residents and wildlife affected by these compounds. The days of indiscriminate marketing of untested products and chemicals should be long over!

[@Cook-Culture]

Well put.

[@lizcademy4809]

PFAS are not great for consumers ... but they're awful for the factory workers who make them. And then there are the waste products ... I'm very glad I discovered how to use stainless to cook "low-stick".

[@Cook-Culture]

Nicely done!

[@TheZotman5]

Well seasoned cast iron is all the non-stick I need.

[@heritagesteel]

Thanks for continuing to shed light on these issues!

[@Cook-Culture]

My pleasure!

[@WanderingBobAK]

Get'um Jed. Thanks for continually working on this vision. I thought I have been PFA for years, but just used my air Fryer to heat up some pork belly. I imagine the coating is a PFA. 😔

[@Cook-Culture]

You're welcome!

[@jkbcook]

Convenience will most likely win. Carbon steel, cast iron and even stainless steel can be used in a non stick way with some know how and practice. However, in speaking with family members who have a fat phobia, they will stay with their non stick in order to cook without any fat. Fat has become such a demon in our cooking. Perhaps that is where we need to also educate people.

[@justanothercomment416]

Traditional fats are a requirement for a healthy body. Non-fat or low fat diets, in part, are directly responsible for the huge increase in body weights over the last several decades. Anyone who wants a "low fat" diet is demanding to add weight.

[@justanothercomment416]

Seed oils are the other big part of the equation.

[@jkbcook]

@@justanothercomment416 it will be interesting to see research in this area. I have used olive oil for years…not for frying, grape seed oil and now avocado oil. I don’t deep fry ever. Just won’t do it. But I do shallow fry occasionally sometimes using lard and sometimes a mix of oil and butter.

[@justanothercomment416]

@@jkbcook Lard and tallow should be your gotos. But fat is good and healthy for you. The rise of many diseases follows the introduction of seed oils and butter replacements.

[@justanothercomment416]

@@jkbcook Looks like yt x'd my original comment. Should tell you everything you need to know.

[@jimglatthaar4053]

Let's be candid, this issue is a major issue and will be a Battle Royale for years. Non-stick cookware is the dominant cookware in the market and demand for it is expected to grow by approximately 30% over the next decade. Consumers consider non-stick cookware, particularly the enameled coated cookware, to be a more healthful alternative because it requires less cooking oil. The non-stick cookware distributors have apparently done a superb job of marketing to consumers worldwide. So there is a lot of money at stake in this discussion. My own view is that non-stick cookware should not be outlawed, but that everyone should be educated on the health and environmental benefits and detriments, and consumers should make their own decision. I consider myself educated on the topic and choose not to use non-stick cookware.

[@Cook-Culture]

Good summary. Thanks

[@MichaelE.Douroux]

Thanks again to Jed for getting me off non-stick and into stainless, cast iron (with and without enamel) and carbon steel. Also for teaching how to dial in the heat properly to cook non-stick and so much more. Expensive up front but much better value over the long run without the downsides.

[@Cook-Culture]

You are most welcome. Thank you for letting me know about your success!!

[@kristikelly1909]

A you offer recommendations on bakeware? I have been trying to find cookie sheets, cake pans, Bundt and other mold pans that are not nonstick. Huge struggle

[@Cook-Culture]

Check out USA Pan

[@athmaid]

4:23 you say it's a shorter molecule so it breaks down faster, then a few sentence later it's suddenly a bigger molecule so it can't be taken up by the body as easily. Either the size is being compared by different measures (e.g. spacial structure vs chemical formula) or something isn't adding up

[@2mustange]

This is one of those things that is easier to explain when having a diagram showing the compound and comparison with the new one. PFAS is a longer compound structure, while PTFE is a shorter structure. The size might be referring to how the atom bonds are structured

[@athmaid]

​​@@2mustangePTFE can have any length you want, it's just a repeat unit unlike most PFAS which seem to have a specific and rather short structure from what I can tell. Either way his wording is confusing, especially for those who don't have any knowledge about organic chemistry

[@gripfraudalert]

Never a reason to use non stick cookware.

[@johnharper257]

Where do 'ceramic' coatings fall in this discussion. Are they just a form of PFOA/PFAS? Or are they another beast entirely? Are they similar to the coating on my Le Creuset ironware?

[@alexanderjamieson7971]

Ceramic is just that, ceramic. Enamel is porcelain. The problem with either is how they achieve pigmentation. Le Crueset and Staub only use cream color or black on the interior where the food is actually cooked. Pigments that achieve other colors often contain toxic metals. Decorative ceramic bowls made in Mexico and China sometimes have lead or cadmium in their glazes, for example. That's why you will see some porcelain serveware advertised as lead free

[@johnharper257]

@@alexanderjamieson7971 Thank you so much

[@alexanderjamieson7971]

@johnharper257 I should add that porcelain enamel is far more durable than ceramic coating, which is why it is used on cast iron like Le Creuset and Staub. I believe Le Crueset does three coatings, which are baked on at high temperature, which is why they seem to chip less than cheaper brands.

[@MikeOBrien1945]

Oh yeah…ya gotta get rid of your old non-stick stuff and buy the new non-stick stuff because it will be better for you. Yup…got it.

[@EspressoDrinker]

Or just never buy any non stick product at all. We got rid of all our non stick and plastic. Cast Iron, Carbon Steel and Stainless Steel only now. We through it all out at once and bought new pans at once.

[@Cook-Culture]

That's what keeps the nonstick companies in business.

[@MikeOBrien1945]

@@Cook-Culture Exactly. I think that this is just another BS cash-grab.

[@dnice1996]

Staub forever!

[@TheGOF]

11:54 minutes of nothing. Terribly organized and way too long. You start off claiming to follow the science and end up saying only follow the science that supports your personal position. That’s not the scientific method.

[@tbone3291]

You like cooking on plastic?

[@AgeAndTreachery5167]

Bottom line: Non-stick coatings are chemicals that were never meant to be in the environment much less our bodies. No matter what you do you can’t keep them out if they are used. They are poisonous. How many generations will end up living with the consequences of our obsessions with convenience/laziness and all-fat-is-bad delusion? The choice is simple. Don’t buy the plastic crap. Unfortunately the chemical corporations prey upon ignorance and laziness of which at least in the US there is an endless supply, so government intervention is unfortunately needed. The myth that market forces alone will correct the problem is demonstrably BS. History, if there will be any since with all this plastic in our nuts may render us sterile in a few generations, will not judge this time kindly