Funny as stainless/high carbon steel with butter is perfectly 'non stick' and way healthier. The war on fats caused substantial damage to the health and environment
> stainless/high carbon steel with butter is perfectly 'non stick'
Except it isn’t. Try letting melted cheese, or pretty much any starch (pasta, rice, oatmeal, etc) sit in stainless for a while and then see how non-stick it is. It will glue itself to stainless but on non-stick it will slide right off.
I’m not arguing in favor of non-stick, and avoid it when possible, but we can’t also be making inaccurate claims either.
Cast iron and stainless are so completely different that this comment doesn’t belong in this thread.
Also, cast iron, even when seasoned, would still stick quite a bit in the above scenario (and I can’t imagine any scenario where I’d want to cook starches like that in cast iron).
I don't think "the war on fats" is to blame for the rise of PFAS-based nonstick pans. Have you actually tried using both? A world of a difference
Also, vegetable oils are incredibly high in omega-6's which compete with omega-3's for the same enzymes. In general the literature suggests we should be consuming about a 4:1 ratio for Omega-3's to Omega-6 fatty acids. Corn-based oil, for example, has a 1:60 ratio
I think avoiding excessive vegetable oil intake is still a good idea
Except it isn’t. Try letting melted cheese, or pretty much any starch (pasta, rice, oatmeal, etc) sit in stainless for a while and then see how non-stick it is. It will glue itself to stainless but on non-stick it will slide right off.
I’m not arguing in favor of non-stick, and avoid it when possible, but we can’t also be making inaccurate claims either.