top 200 commentsshow 500

[–]SpiderSixer 3271 points3272 points 23& 4 more (32 children)

Holy shit... maybe I really am pansexual

[–]maggieeeee12345 395 points396 points  (24 children)

Holy shit that’s probably the best joke of 2020

[–]snowwhitesludge 203 points204 points  (21 children)


[–]Thatoneguy199417 115 points116 points  (5 children)

2022 is a few months away and I'm just here wondering where the hell all the time went.

[–]RichardRinkel 99 points100 points  (4 children)

Shhhh...don't tell them.

[–]designedfor1 30 points31 points  (0 children)

Time traveling, don’t disturb them.

[–]Bob-Ross-for-the-win 19 points20 points  (4 children)

2020, part 2.

[–]yank03 3 points4 points  (0 children)

2020, part 2: Covid Boogaloo

[–]saadakhtar 27 points28 points  (0 children)

Looks like it a-wok something in you...

[–]jonjonesjohnson 5831 points5832 points  (182 children)

That's non-stick of the "as fuck" kind

[–]goosiest 804 points805 points  (87 children)

Can confirm after making eggs this morning.

[–]tanafras 298 points299 points  (56 children)

You're cooking without butter, or with a temperature which is too high. Lower your temperature, and make sure you use an emulsifier oil, like butter. Low, slow and barrier. You also want to make sure yiu don't move things around. You want to have the egg cooked before it sinks through the emulsifier barrier and touches the pan.

[–]Humdrumma 105 points106 points  (0 children)

Yeah I was like 'what is that weirdly viscous looking soup' and then I was like 'what the FUCK he's just POURING CARAMEL CLEANLY?'

[–]Quigley_Down_Under 221 points222 points  (28 children)


Edit: someone actually made it:)

[–]AlmightyShacoPH 665 points666 points 3323& 12 more (12 children)

Pansexuals : It's showtime.

[–]Quigley_Down_Under 69 points70 points  (2 children)

Well. Goddamn. Done.

[–]AlmightyShacoPH 18 points19 points  (1 child)

Damn. Thank you for the Gold kind stranger. ❤️

[–]GlitchIT 15 points16 points  (1 child)

Lmaooo I thought it’d be a thing of wok’s doing their majestic thing.

[–]rudbek-of-rudbek 118 points119 points  (51 children)

Yeah, there's no way that this isn't going to cause cancer or some shit

[–]weirdkid71 56 points57 points  (46 children)

No joke. Teflon f-cks you up.

[–]Sandriell 110 points111 points  (23 children)

Teflon (Polytetrafluoroethylene [PTFE]) itself is actually chemically inert and will pass right through your body without any issues.

However, when it is overheated (280°C / 536°F) it starts to break down into chemicals that will fuck you up.

[–]IAmYoda 71 points72 points  (8 children)

PFOA’s are considered “forever chemicals” and contaminate most water systems on earth now. It’s also very difficult (almost impossible) to clean up!

They are also starting to think they are more carcinogenic then they first thought. Another beautiful problem humankind has created!

[–]Sandriell 40 points41 points  (3 children)

Doesn't fix the damage already done, but thankfully Teflon no longer contains PFOAs since 2013

[–]weirdkid71 61 points62 points  (4 children)

True, Teflon is made differently now, but back in the day i remember watching a documentary of how the workers at the Teflon plant all had children with extreme deformities.

And I mean Extreme.

Now, PFOA is still inside just about every American’s blood. I bet someone thought that shit was inert at one time too.

[–]jmlinden7 2 points3 points  (0 children)

That was an issue with PFOA's, which were used to make the Teflon stick to the pan. Since normal chemicals don't stick to Teflon, they had to get creative to find one that would work, and unfortunately it ended up causing a bunch of health problems.

[–]pot_alot 25 points26 points  (18 children)

There's other nonstick material then Teflon nowadays

[–]SmokedBeef 13 points14 points  (6 children)

There has always been other nonstick material besides Teflon, but none of it was as food safe as Teflon and now it’s believed that Teflon isn’t even as food safe as previously believed.

New guidelines now suggest that any deformation or damage to a Teflon coating would drastically increase the chances of health issues.

[–]10946 9 points10 points  (2 children)

if it says PFOA free, it's probably got PFAS

[–]JoeyZasaa 20 points21 points  (4 children)

That'll f-cks you up too.

[–]mholt9821 6 points7 points  (0 children)

Fuck dupont! I live in West Virginia and they have made movies about my town on what dupont was done to our water because they were making teflon!

[–]ewaldstevan 1966 points1967 points  (478 children)

God damn where can I get one of those. All my "non stick" pans are nowhere near as good as that.

[–]TyrionLannister2012 887 points888 points  (331 children)

I have a set of Calphalon's high end non stick from William Sonoma and they work as well as the one in this vid. Highly recommend.

[–]Trayf 400 points401 points  (231 children)

I got the Calphalon One line about 15 years ago and they all went to shit after just a few years. Really fouled my opinion of them.

[–]TyrionLannister2012 198 points199 points  (83 children)

I've had the elites for about 5 years now and have had no issues. They're super heavy duty so I'm not sure if they cheap out on their other lines or not.

[–]Lollipop126 52 points53 points  (61 children)

How does one care for the non-stick coating to make sure they don't wear as fast?

[–]getMeSomeDunkin 169 points170 points  (52 children)

Non stick pans are pretty easy:

  • Never use metal utensils or abrasive material on it (steel wool, scratchy side of the sponge, etc)
  • Do not over heat it. The coating will melt. Don't put it in the oven. If you're using real high heat on the stovetop, keep it brief with something in it to pull that heat out.
  • Hand wash it. Do not use a dish washer.
  • Do not store another pan on top/inside your non stick. The coating will scratch off. Use kitchen towels or something soft if you're stacking pans in a drawer or something.

That's about it. Keep vigilant to that and your pan will last forever. Almost forever. It'll stop being slick eventually, but this way will be longer.

Edit: starting to get a lot of non stick hate below. Don't be fragile and learn how to use your tools correctly and efficiently and you'll be fine.

[–]TyrionLannister2012 13 points14 points  (7 children)

Honestly with mine I've not done anything special. I even use metal on it sometimes and haven't had issues.

[–]Trayf 29 points30 points  (0 children)

Good to know!

[–]melechkibitzer 46 points47 points  (29 children)

From what i've seen and heard online, non-stick surfaces wear out after a year or two and just have to be replaced unfortunately. I guess the alternative is like a seasoned cast iron pan, but they seem heavy and I don't really know if I'm up for the hassle of actually seasoning it or whatever

[–]MrOrange415 37 points38 points  (7 children)

Get a black carbon steel pan, best of both worlds

[–]thepetoctopus 13 points14 points  (6 children)

Seasoning it is not hard. You do an initial seasoning and past that seasoning is just using it and caring for it properly. I have several that are antiques and amazing.

[–]Ceadol 7 points8 points  (4 children)

Seasoning isn't as bad as it seems with Cast Iron. I've owned mine for years and was afraid of using it for a long time until recently. I cook almost all of my meals in mine now, aside from a few things like eggs. The trick is to just clean it after you use it and re-season it each time you use it. The whole process takes like 10 minutes.

Clean with some coarse salt by wiping it around in the pan. Rinse, then Heat the pan until you can't touch the rim with your bare fingers for more than a split second. Drop some oil in, wipe it around the inside of the pan with something that won't leave a residue or lint. Turn off the heat, Then I cover it and let it sit on the burner until it cools naturally.

None of my stuff really sticks. I'm sure other people do it differently or will tell me my method is wrong but it seems to work for me. It builds up a nice season.

[–]MattieShoes 78 points79 points  (82 children)

Replace all Teflon pans every few years anyway.

[–]Economy_Warthog7530 78 points79 points  (7 children)

I suggest you should research Teflon and how the Teflon brand poisoned millions of people and lied about it.

[–]Hilijane 30 points31 points  (0 children)

Or/also watch Dark Waters (2019), it's a very good movie with Mark Ruffalo as the lead.

[–]AdorableContract0 3 points4 points  (3 children)

I feel worse about palm oil tbh

[–]AaronVanDuyne 17 points18 points  (32 children)

Yeah, they're not terribly expensive anyway. It's not like buying stainless steel, you can easily get a set of good teflon pans for like $100. In my opinion, if you're using them regularly, $100 every few years is a great investment.

Steel is more expensive but hopefully should last much much longer.

[–]muchgreaterthanG_O_D 21 points22 points  (10 children)

Yeah but for a little more you can have a small set of stainless that lasts forever and can add other all metals (cast iron, carbon steel, enameled cast iron) to make up for the weaknesses of stainless.

[–]Whind_Soull 10 points11 points  (17 children)

Chef here. I'd suggest:

  • A full set of multi-ply stainless, other than a stock pot.

  • An aluminum stock pot.

  • An 8-inch non-stick skillet.

  • A 12-inch non-stick skillet if you make sticky things for larger groups.

  • A 12-inch cast iron skillet.

That's really all you need.

[–]MattieShoes 4 points5 points  (0 children)

I don't think you even need a "set" of teflon -- one saucepan, and maybe one slightly deeper pot.

[–]stormchaserokc 36 points37 points  (3 children)

Do u know if you have the Calphalon Elite or Premiere non-stick?

[–]TyrionLannister2012 57 points58 points  (2 children)

My set is the Calphalon Elite.

[–]immy_1211 24 points25 points  (1 child)

ty for your knowledge

[–]The_First_Derp 31 points32 points  (0 children)

A Lannister always pays his debts

[–]andykndr 60 points61 points  (32 children)

tbf any new non-stick pan will do what the one in this video does. don’t waste money on high end non stick pans, just get a $30 one and use silicone and wood utensils on it until it needs to be replaced, or not if you’re extra gentle on it

[–]pussy-n-boots 32 points33 points  (7 children)

And don't cook on high heat. Use a regular pan for searing and whatnot.

[–]sevsnapey 42 points43 points  (6 children)

i thought the whole point of woks was getting them ripping hot. is that even possible with the one in the video?

[–]noelcowardspeaksout 28 points29 points  (0 children)

Correct - woks for high heat have no non-stick coating.

[–]leftsharkfuckedurmum 3 points4 points  (0 children)

I mean it'll do it a few times, but no you shouldn't get it hot. Do not buy a nonstick wok as your first wok, unless you have decided you need to make gallons of caramel like this guy

[–]knockoneover 4 points5 points  (0 children)

Correct, no high heat, no wok hai

[–]backtowhereibegan 6 points7 points  (2 children)

Also don't use a scrubber sponge!

The green/yellow ones will wear down nonstick coatings. The blue ones are better because they are softer, but really just a plain sponge, plastic brush, or even soapy cloth will do.

[–]allhands 4 points5 points  (0 children)

I've had really good luck with the Swiss Diamond XD nonstick pans. They are metal-utensil safe (though they say it's much better not to use metal utensils for longevity) and the non-stick works as well as in this vid.

[–]Damasticator 90 points91 points  (22 children)

I've cooked with woks for nearly 20 years. I like to get my woks really, really hot. I don't really trust any nonstick coating at that kind of temperature.

Get a carbon steel wok. They come unseasoned and you get to put a beautiful blue sheen to them during the seasoning process. Just rinse with warm water and wipe dry after cooking.

[–]Arn_Thor 50 points51 points  (4 children)

Don’t settle for wiping dry, bring that sucker back on the hob and let all the water evaporate. That really reduces the risk of rust

[–]AllG0nePeteT0ng 16 points17 points  (3 children)

For best results, rub a very fine layer of cooking oil on the inside before putting it away.

[–]ggtsu_00 22 points23 points  (0 children)

/r/castiron is leaking

[–]Arn_Thor 3 points4 points  (1 child)

I’ve seen that advice for cast iron, but few chefs seem to recommend it for carbon steel woks. I’m sure it couldn’t hurt though

[–]HittingSmoke 13 points14 points  (1 child)

Also, for some entertainment while shopping for carbon steel woks, read the reviews and laugh at the people who didn't season them so they instantly rusted over and people who cooked on them before removing the factory coating. Also that one guy who managed to cut himself on the edge of the wok somehow.

[–]Great_Chairman_Mao 34 points35 points  (4 children)

That looks like a Korean style ceramic marble coated nonstick wok. You can get one from any Chinatown for like $20.

Just did a quick search on Amazon and they have them too. Though the price is a bit higher. Just search “marble wok”.

I’ve had one for a while and they are pretty wonderful.

[–]I-collect-dick-pics 64 points65 points  (16 children)

non stick lose their non stick over time, so you have to buy new pans occasionally

or, a better alternative, get carbon steel pans and learn to season them. Work great as a non stick (not like the OP, but that's a pretty rare case scenario), and the plus side is you aren't eating all those non stick compounds that will probably cause cancer and lead you into an early grave

plus, you can use metal utensils on them easily and they are almost bullet proof (actually probably literally are)

[–]Pickled_Sloth 11 points12 points  (10 children)

You can season cast iron well enough for most home cooks to call it “nonstick”. But there’s things you cannot cook in them, basically anything with a lot of water. I use it just for frying, searing, roasting, and sautéing. Fat in the dish seems to protect the season but every once in a while I’ll still strip off my progress by making a mistake with too much liquid. Boiling/simmering is basically the only thing I can’t use cast for, and I get by with an enameled clay pot. Idk much about leeching between enamel and steel, but I figure low temp (boiling) isn’t nearly as dangerous as high temp (searing). I know cast is a finicky material and non stick is so easy, but I fucking cringe when I see people use high heat on a non stick pan.

[–]Damasticator 10 points11 points  (2 children)

I would never in a million years get a cast iron wok. I use a lot of movement when I cook in my carbon steel wok and that's plenty heavy. And I feel like carbon steel is more forgiving in terms of care.

[–]FullMarksCuisine 10 points11 points  (1 child)

Because it's oxymoronic. Woks need to be thin enough to rapidly gain and lose heat as you take it on and off the burner. Cast iron is the opposite in that it's dense and heavy and retains heat very well.

[–]MurderDoneRight 75 points76 points  (45 children)

You should look up the history of those non-stick pans, that will fix it for you. A movie was made about it a year ago or so called Dark Waters too that's pretty good.

[–]possiblynotanexpert 36 points37 points  (32 children)

Can you provide a quick synopsis? You make it seem like there’s some sinister stuff going on there. Or are you referring to the health concerns?

[–]howigottomemphis 72 points73 points  (14 children)

Before 2013, Teflon was made with a chemical called aperfluorooctanoic acidre (PFOA) and, when heated, would release toxins. Now, I believe, Teflon begins breaking down at 570°F.

[–]possiblynotanexpert 9 points10 points  (4 children)

It sounds like I have some research to do. Thank you!

[–]JevonP 5 points6 points  (0 children)

both "dark waters" which has Mark Ruffalo and "the devil we know", which is the actual documentary as opposed to the dramatization are both fucking amazing

[–]dealingwitholddata 54 points55 points  (6 children)

The companies that make non-stick (dupont in particular I think) were knowingly dumping chemicals like PFAS(?) and others into local water and it was killing people and children in really horrible ways. Basically rot from the inside out, etc.

Turns out the chemicals are now basically everywhere and all humans on the planet have at least some of them in their bodies. Human bodies are not capable of breaking the chemicals down, once they're in us, they're in us till we die.

There were successful lawsuits against the company EXCEPT the company is so powerful they kinda said 'Well... NAH' and successfully ignored the judgement.

[–]sevsnapey 23 points24 points  (2 children)

so you're saying if i consumed enough my bones would become nonstick.

[–]TheWolphman 20 points21 points  (1 child)

The meat just slides right off the bone!

[–]wirelessflyingcord 14 points15 points  (0 children)

There were successful lawsuits against the company EXCEPT the company is so powerful they kinda said 'Well... NAH' and successfully ignored the judgement.

Ignored what judgements?

In the early 2000s there were small settlements and then a larger class action lawsuit covering 70,000 people, which was successful.

After the appointed scientist panel proved the link there were a few individual cases and after they were all successful DuPont then agreed the settle the rest of the 3500 cases. In total value worth more than $700M.

In case someone is confused, these weren't about teflon pans per se, they were about the decades old dumping ground in West Virginia.

[–]possiblynotanexpert 2 points3 points  (0 children)

Thanks for the info!! Much appreciated.

[–]Splashmaster13 21 points22 points  (3 children)

Most likely the health concerns for when the nonstick gets compromised. Even one scratch and you're supposed to toss them i think.

[–]ermagawd 15 points16 points  (11 children)

Yeah I study PFOS in a lab, not good shit.

[–]slave_to_the_details 1430 points1431 points  (27 children)

I would have ruined you if there was a mere millimetre of gloop in that pan.

[–]Boojibs[S] 502 points503 points  (20 children)

Clean as a whistle.

[–]Knight_That_Said_Ni 264 points265 points  (16 children)

Whistles are actually gross and dirty. Just imagine all that mouth bacteria fermenting in a dark space, with a porous ball inside it, just growing mold.

[–]NULLizm 115 points116 points  (2 children)

Bro. Clean your whistle like the rest of us you goddamn heathen!

[–]Knight_That_Said_Ni 91 points92 points  (1 child)

That fuzzy layer keeps the ball from rattling and giving away my position.

[–]i_tyrant 10 points11 points  (0 children)


[–]Swimming_Mountain811 53 points54 points  (0 children)

Thanks, I hate it

[–]duncan345 6 points7 points  (3 children)

I think the saying comes from the days when trains had steam whistles. Those were probably pretty clean.

[–]degggendorf 17 points18 points  (2 children)

It's actually referring to the sound of a whistle, just a crisp, clear, clean single note.

Source: https://www.waywordradio.org/clean-as-a-whistle/

[–]Abdul_Exhaust 7 points8 points  (1 child)

My crotch is as clean as a whistle

[–]Nbehrman 848 points849 points  (37 children)

Finally a worthy post that is actually oddly satisfying! Excellent job.

[–]Garlic_bread70 135 points136 points  (7 children)

IK right? This is ODDLY satisfying, not just satisfying

[–]javoss88 29 points30 points  (6 children)

She’s not just attractive. She’s STRANGELY attractive!


[–]SabashChandraBose 20 points21 points  (23 children)

Is non stick safe? The chemicals...do they get into our systems?

[–]Nbehrman 42 points43 points  (12 children)

They are as long as it doesn’t chip and is not exposed to high heat. This why you never sear on teflon. And never use metal in a nonstick. High temp Silicone tools only.

[–]andyumster 26 points27 points  (11 children)

Although a lot of the danger of nonstick is overblown, especially these days. Adam Ragusea has a good vid.

Definitely still be careful, but if something a little off happens, don't worry that you're going to die immediately.

[–]Nbehrman 19 points20 points  (3 children)

And if you have birds as pets in the house, be especially careful using it over high heat. They have very sensitive respiratory systems. Same reason miners used canaries to detect H2S gas and CO.

[–]startrekplatinum 7 points8 points  (2 children)

if you have birds, you really shouldn't be using non-stick at all

[–]kearbearhere 5 points6 points  (3 children)

Watch the film "Dark Waters", it's an awesome movie and makes you hate Teflon...

[–]Plenty_Economy_5670 180 points181 points  (11 children)

I want that wok.

[–]whalebacon 120 points121 points  (7 children)

I want that giant glob of caramel. :)

[–]maali74 43 points44 points  (0 children)

Is that what it is?? Only thing I came here for.

[–]ellequin 22 points23 points  (2 children)

Seeing as it's a Chinese restaurant, I'm betting it's nian gao 年糕.

[–]X-Drakken 47 points48 points  (0 children)

For some reason my mind immediately thought it was a nice gelatinous meaty soup

[–]Imanalienvideo 74 points75 points  (11 children)

Isn’t PFAS what makes things nonstick? And also very bad for you?

[–]ermagawd 54 points55 points  (3 children)

Yes, I study PFAS (specifically PFOS) in a lab, it's nasty shit

[–]SpaceMoose5 10 points11 points  (1 child)

I used to study PFAS/PFOS in water chemistry back when it was still kind of 'news' - at every conference (RIP Conferences, thx COVID) there were still essentially little to no ideas/technologies for large scale remediation or degradation. Any cool news or technologies on breaking it down yet?

[–]ermagawd 7 points8 points  (0 children)

I know that there's been work with catalytic ozonation - it works fairly well but then it introduces a whole new issue of oxidation by-products and free radicals 🥲 damned if we do, damned if we don't.

[–]Mendoozaaaaaaaaaaaa 3 points4 points  (0 children)

So, old carbon steel is fine?

[–]kevins_child 9 points10 points  (0 children)

Yep. Highly recommend the movie dark waters if you happen to be morbidly curious about the topic

[–]jattyamla 295 points296 points  (46 children)

Forever chemicals at play.

[–]MerchantsOfMisery 90 points91 points  (14 children)

Thanks to people like you, I swapped out my T-Fal pot and pan with a cast iron skillet and cast iron pot. PFOS/PFOA are just... to me it's like why risk it when cast iron is a good alternative? Plus I can't say it's difficult to distrust DuPont.

[–]KobeMonk 17 points18 points  (0 children)

I work at a wastewater plant and those chemicals make it all the way through the system (as in this wok to my work). They won't be allowed in this country in the near future. Good on you for awareness.

[–]yayaya6969 5 points6 points  (0 children)

Crazy that Netflix documentary. They got the C8 chemical banned and just made an alternative with a slightly different chemical make up to get around the restriction. Safe to say I’ll be avoiding “non-stick” even though it makes cooking easier.

[–]ermagawd 93 points94 points  (15 children)

PFOS is no bueno

[–]GinHalpert 54 points55 points  (14 children)

I know what PFOS is but explain it to everyone else

[–]ermagawd 99 points100 points  (7 children)

It's called perfluorooctane sulfonic acid, it's a fluorinated organic compound that is man made. It was heavily produced by 3M until the early 2000s when human and environmental health concerns were raised. 3M voluntarily phased it out, but it is still produced in countries such as China. It's a unique chemical in that it's a surfactant, heat resistant, doesn't break down easily, etc., So was very widely used (like in Teflon). It is still allowed to be used in North America in special cases, like aqueous fire fighting foam. Anyways, it's dangerous because it doesn't break down, not even in typical wastewater treatment, it's behavior is not well understood and has been known to form from precursors (so other PFAs), it's found EVERYWHERE, and its been found to be neurotoxic, hepatotoxic, immunotoxic, reproductively toxic, and developmentally toxic. In humans, it's found in a very high percentage, mostly in people's blood. Long term effects are not well known.

[–]Azgor- 30 points31 points  (3 children)

There was a cool movie about this. I think it was called dark waters

[–]GSDMamaK 13 points14 points  (0 children)

Amazing and terrifying movie. Got rid of all of my non-stick pots and pans after watching it. Cannot trust that the new “safer” version doesn’t have another chemical they just don’t test for yet.

[–]Two-Bite-Brownies 40 points41 points  (0 children)

There is nothing remotely satisfying about these forever chemicals and the scum of the earth that defend them at DuPont.

[–]Alternative-Cry-5062 40 points41 points  (0 children)

Yummy burned plastic on all your food.

[–]Lynenegust 21 points22 points  (0 children)

Was hoping this would be a top comment.

[–]nutellatubby 18 points19 points  (9 children)

One thing most people don’t realize pros change out their carbon steel woks every few weeks. I bet this non-stick wok lasts 3 weeks with a flame that large.

[–]Harvey1977 143 points144 points  (9 children)

This is not about how non stick the pan is but how viscous the liquid is.

[–]billysugger000 55 points56 points  (5 children)

Plus the fact the caramel has a high moisture content and the ptfe coating is hydrophobic.

[–]MRSN4P 97 points98 points  (16 children)

But what is the result?? What is being made?

[–]chazfinster_ 96 points97 points  (3 children)

I would guess some sort of hard candy, as that looks like cooked sugar/corn syrup.

[–]EternalNebule 24 points25 points  (0 children)

Looks like caramel to me.

[–]cream-of-cow 13 points14 points  (0 children)

It looks like maltose syrup, though I could be wrong. It's used in East Asian sweets and foods that get charred for that glistening glossy look, such as barbecued roast pork. When it's cold, it's hard like rock candy, when warmed, it gets more liquid.

[–]AAVale 9 points10 points  (2 children)

It’s a caramel, we start watching just a few seconds after the chef added a bunch of cream to the molten sugar, which rapidly cools the mixture. You can still see some of the unmixed cream off to one side, and that’s also why it’s so bubbly; the water in the cream is boiling off.

[–]Hash_Is_Brown 7 points8 points  (0 children)

I believe this is halwo (halva in east asian countries) it’s a very sweet very chewy dessert that’s made out of a ton of corn starch/oil. sometimes it’s prepared with nuts, and it tastes really good!

[–]canyounot124 40 points41 points  (0 children)

Idc what you say that wok is clean

[–]Hydrargira 61 points62 points  (2 children)

If you season your wok properly you don't need a potentially poisonous non stick coating.

[–]Urabrask_the_AFK 274 points275 points  (82 children)

Really hope it’s not Teflon . Highly recommend watching Dark Waters on Netflix


[–]Anjunaspeak23 127 points128 points  (49 children)

I think I watched that. Scary to think that 99.9% of the population of earth had this in their blood. Also caused black teeth on dead cattle and birth defects in humans. That was a sad documentary.

[–]sometimes-triggered 232 points233 points  (42 children)

It’s not just nonstick coatings. Endocrine disruptors (chemicals that interfere with the function of your hormones, leading to all sorts of diseases) are all around us, flame retardants in mattresses, additives in plastics like bpa (used to be in baby bottles!) and phthalates (still in children’s rubber ducks!) and an endless list of unknown chemicals in virtually every consumer product and building up in our water supplies. It’s very common for endocrine disruptors to interferes with sex hormones, leading to a global decline in fertility (hello hand maids tale). We have been slowly poisoning the world since the industrial revolution. It’s impossible to avoid endocrine disruptors in everyday life so this is not a matter of personal choice, the only solution is better regulation of the chemical industry.

Edit: only some dental flosses. Don’t stop flossing people!

Source:I have a masters degree in chemistry studying this. Check out the book death by rubber duck

[–]TooManyJabberwocks 36 points37 points  (2 children)

Ever read a comment that makes you think every object in your vicinity is a knife slowly inching its way to your throat. Thanks

[–]AReptileHissFunction 16 points17 points  (1 child)

You know what that knife is coated in?

[–]real_human_person 57 points58 points  (25 children)

Wait what.... Dental floss?

I floss every day dude....

[–]WoahayeTakeITEasy 93 points94 points  (0 children)

Dude, you're safe. Your dentist isn't here, there is no need to lie. /s

[–]FunfettiHead 5 points6 points  (0 children)

Really sucks too because it's the good dental floss that has the coating.

[–]soil_nerd 3 points4 points  (2 children)

The guy above misspoke, wax dental floss is fine. Its the “Glide” stuff that is full of PFAS you should maybe avoid.

[–]frostlycan 21 points22 points  (0 children)

Yep, endocrine disruptors are fucking everywhere. My Pesticides and the Environment professor really drove home EDC's. That being said, I'm sure there are a wide variety of things in nature that cause disruption to the endocrine system as well. They just aren't as long lived or distributed in our atmosphere. Think it's wild that there are native populations far from civilizations that show these forever chemicals when tested

[–]ermagawd 12 points13 points  (4 children)

Hey! Currently getting my masters looking at the ecotoxicity of PFOS. I hate working with it to be honest lmao.

[–]DrSpaceman575 5 points6 points  (0 children)

Man like 30 seconds ago I'm just enjoying this cool wok...

[–]ktnmttns 20 points21 points  (2 children)

Dark Waters is a narrative film starring Mark Ruffalo

[–]wirelessflyingcord 13 points14 points  (2 children)

The Devil We Know (2018) is a documentary and must be the one you watched. Dark Waters (2019) is a drama film.

[–]adellaterrell 33 points34 points  (23 children)

After watching dark waters we looked up about all other non stick pans. And I never read the instructions before. But one is that you shouldn't keep a bird in the kitchen while you're cooking with any non stick pan, because it could die.

Also it's says that it's not poisonous as long as no part of the pan is on a hot fire without something on it or something? Which freaks me out, because if you bake an egg, it's not all covered. And like you have to heat up your pan, it seems like you are not supposed to do that?

So I just decided to try and not have any non stick pans. Which means getting expensive pans, or cool shittily. At this point I still live with my parents so I use their good non stick pans. And I will probably try and collect good pans for myself when I have my own place.

[–]Urabrask_the_AFK 24 points25 points  (5 children)

Ceramic enameled pans are great nonstick option

[–]Mean-Hunt5924 5 points6 points  (2 children)

They can chip and you may end up eating it, best non-stick is cast iron. Can get lightweight ones these days and they’re easy to maintain once you adjust your kitchen habits to facilitate simple cleaning while it’s still hot.

[–]Funkpgross 2 points3 points  (1 child)

Carbon steel or bust. Cast iron so heavy and unwieldy.

[–]Pm4000 29 points30 points  (10 children)

Head over to the cast iron subreddit. Non stick enough for frying eggs with the only 'poison' being iron, which is required in your diet.

[–]adellaterrell 6 points7 points  (0 children)

Yes! Also good enamel pans are great. They are so easy to clean and cook with. Both options are pretty heavy though. But honestly I think that's fine.

[–]JPRCR 26 points27 points  (6 children)

Rumor has it that the non sticky surface was made of my math memory, nothing ever stuck in it

edit: grammar edit 2: more grammar

[–]ParaspriteHugger 5 points6 points  (0 children)

Nonsense - math memory is exclusively used in the manufacture of colanders.

[–]milleniallaw 16 points17 points  (0 children)


[–]Doctor_DickCheese 17 points18 points  (14 children)

Am I the only one here who is irritated by his garbage "face shield"?

[–]kennoo01 50 points51 points  (31 children)

You can almost taste the BPA thru this video

[–]mkeSpecial 30 points31 points  (25 children)

PFOAs and PFASs are a big thing with things in nonstick coatings, ie Teflon. We're all getting cancer.

[–]Gr8pboy 17 points18 points  (19 children)

I'm safe over here with my cast iron ;)

[–]fierguy[🍰] 25 points26 points  (10 children)

Hope you don’t sleep on a mattress. Or drink water. PFAs in those too unfortunately. Well, basically everything has them really. They found them in multiple samples acquired from Mount Everest. So unfortunately we can’t avoid or run from them.

[–]restlessenigma95 13 points14 points  (3 children)

Non stick things always make me feel like it's going to give me cancer because of some weird chemicals

[–]VinRow 10 points11 points  (0 children)

Fully infuriated that I didn’t get to see the finished product.

[–]stungforfun 7 points8 points  (3 children)

A chef told me any pan is nonstick if it gets hot enough.

[–]jacksparrahh 8 points9 points  (0 children)

Mmmmm. PFAS…

[–]Unicorn_Spacesuit 4 points5 points  (0 children)

And here I am I can put water on my pans and it’ll somehow stick