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Want a healthier heart? Eat a steak
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<blockquote data-quote="ndifp3" data-source="post: 137038" data-attributes="member: 31317"><p>Most cook with excessively high temperature and or unattended and therefore should avoid PTFE. Inhalation of vapors from overheated PTFE is of far more concern than ingestion. </p><p></p><p> All coated pans except those of the highest quality employ low quality fragile coatings even if labeled "Genuine Dupont". Low quality and consumer abuse are the only concerns with PTFE cookware. </p><p></p><p>When PTFE coated pans are used properly meaning low temperature only and always with liquid or oil the hazards are significantly reduced to non-existent. High quality non-stick PTFE coatings such as those offered by All-Clad are far more resistant to scratching, heat and flaking. I own such pans and use them exclusively for eggs, sauces, delicate foods and reheating. They are used on a portable induction with temp control and auto-shut off. This reduces the chance of overheating to near zero. Cleaned only by rubbing with hand under hot water and a polishing cloth allowing some oil to remain so food is never in direct contact with PTFE.</p><p></p><p>For sticky foods such as eggs I see only two alternative: well seasoned ancient cast iron or high quality hard anodized both difficult to find. Stainless is good for pressure cookers, boiling and o.k. for reheating processed food o.k. for browning or searing. SS has poor thermal properties, especially for a fry pan and especially if not $$$ multi-clad construction.</p></blockquote><p></p>
[QUOTE="ndifp3, post: 137038, member: 31317"] Most cook with excessively high temperature and or unattended and therefore should avoid PTFE. Inhalation of vapors from overheated PTFE is of far more concern than ingestion. All coated pans except those of the highest quality employ low quality fragile coatings even if labeled "Genuine Dupont". Low quality and consumer abuse are the only concerns with PTFE cookware. When PTFE coated pans are used properly meaning low temperature only and always with liquid or oil the hazards are significantly reduced to non-existent. High quality non-stick PTFE coatings such as those offered by All-Clad are far more resistant to scratching, heat and flaking. I own such pans and use them exclusively for eggs, sauces, delicate foods and reheating. They are used on a portable induction with temp control and auto-shut off. This reduces the chance of overheating to near zero. Cleaned only by rubbing with hand under hot water and a polishing cloth allowing some oil to remain so food is never in direct contact with PTFE. For sticky foods such as eggs I see only two alternative: well seasoned ancient cast iron or high quality hard anodized both difficult to find. Stainless is good for pressure cookers, boiling and o.k. for reheating processed food o.k. for browning or searing. SS has poor thermal properties, especially for a fry pan and especially if not $$$ multi-clad construction. [/QUOTE]
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Want a healthier heart? Eat a steak
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