"Modern nonstick pans are often regarded with suspicion; but the old mainstay in that department, cast iron, gets its nonstickness by being “seasoned”: coated with a layer of burnt, polymerized oil, no doubt containing many carcinogens." - interesting, I hadn't thought of it that way. Still I won't get any more PTFE pans
ofrzeta · · focus · HN ↗
[deleted] · · focus · HN ↗
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