Happy New Year!
Do you have a dumb question that you're kind of embarrassed to ask in the main thread? Is there something you're just not sure about?
This is your opportunity to ask questions. No question too simple or too silly.
Culture war topics are accepted, and proposals for a better intro post are appreciated.
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Notes -
With 3M phasing out production of PFAS (Per- and Poly-fluoroalkyl Substances) in the news, I'm reading a flurry of news about how these substances are found in human blood, break down slowly--if at all, and are linked to cancer, hormone disregulation, and immune disorders.
My question is: is this a health threat I should be worried about to the point that I should be replacing my Teflon cooking pans?
I went down this rabbit hole previously. It's probably not a huge concern. However, I went carbon steel a few years ago back, and I find them far superior for taste and durability. Previously I bought the best teflon pans I could find, but they only lasted a couple of years at best before they began to fall apart (I cook a lot). The carbon steel pans had a small learning curve with regard to seasoning, cooking, and maintenance, but now its habit. The seasoning no longer requires any special care. I have a few De Buyer mineral b pro's with factory seasoning, and added more season at home. I cook the vast majority of my stuff in the 32cm fry pan. It'll live for decades if not centuries. Most people find it comically heavy, but it doesn't bother me.
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