The French National Assembly on Thursday unanimously adopted a bill aimed at restricting the manufacture and sale of products containing per- and polyfluoroalkyl substances — also known as PFAS or “forever chemicals.” The MPs, backed by the government, voted to exclude kitchen utensils from the scope of the text.
Thanks to an intense lobbying push, manufacturers of frying pans and saucepans — including the SEB group, which owns Tefal — are exempt from this ban under the proposed law penned by French Green MPs.
Majority groups initially tried to delay the ban on kitchen utensils until 2030 — a timetable refused by the French Green MPs who instead suggested an exemption until 2026.
Stoneware ftw. Couldn’t pay me to go back to Teflon.
Do tell. Stoneware as a brand name, or material?
Granite and ceramics. Can’t go back. Cook an omelette in a stone pan and your mind will be blown . Super even heat, obviously very tough (yeeeeeears of life), and that egg will slide onto your plate without leaving a trace. Teflon and steel feels like those things humans do where we invent something despite the real solution having always been there all along.
Cast iron FTW. Seasoning makes it non-stick, and it’s so much easier to clean compared to other cookware, not to mention it holds a fuckton of heat to give everything a nice sear, and I can put it in the oven.
I’ve never used stone pans, though, so IDK how they compare.
Ah, yep. All my camping gear is cast iron (except the compact stuff for hiking/light camps.
Honestly, the most satisfying part is reseasoning. “Yeeeeah. Get in there you deliciousness. So long as we got each other, you don’t ever have to worry about rust. Now let me shove this lamb shank in you and drop hot coals on your lid. I’ll see you in three hours for cleanup and some more oiling.”
I’m more of an enameled cast iron enjoyer myself
I own some enameled iron but find it’s only good for things like spaghetti sauce that attack exposed iron, and deglaze stuck material on their own.
Otherwise everything sticks to it terribly compared to regular seasoned iron.
Do you have a trick to avoid this? I’ve tried all manner of oils as well as lethecin spray, nothing seems to work for me.
Not really, it is quite terribly sticky. But it will outlast you, and heats up more or less uniformly. Also it’s great for stuff that is better served warm because you can make a huge pot of it and the thermal inertia of the pot will keep it warm for a while
Also idk if you know this already, but I found that usually, heating some water in it for a while (a good 30 mins, you don’t need to bring the water to a boil either), will help a fair bit with the cleanup of some sticky residues.