I don’t know about y’all, but between food quality and food prices I’m basically vegetarian nowadays. (TikTok screencap)
this post was submitted on 22 Oct 2025
435 points (95.2% liked)
memes
17883 readers
1843 users here now
Community rules
1. Be civil
No trolling, bigotry or other insulting / annoying behaviour
2. No politics
This is non-politics community. For political memes please go to !politicalmemes@lemmy.world
3. No recent reposts
Check for reposts when posting a meme, you can only repost after 1 month
4. No bots
No bots without the express approval of the mods or the admins
5. No Spam/Ads/AI Slop
No advertisements or spam. This is an instance rule and the only way to live. We also consider AI slop to be spam in this community and is subject to removal.
A collection of some classic Lemmy memes for your enjoyment
Sister communities
- !tenforward@lemmy.world : Star Trek memes, chat and shitposts
- !lemmyshitpost@lemmy.world : Lemmy Shitposts, anything and everything goes.
- !linuxmemes@lemmy.world : Linux themed memes
- !comicstrips@lemmy.world : for those who love comic stories.
founded 2 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
AND THEN YOU COOK IT IN A FUCKING TEFLON PAN
The teflon is fine, you could eat it even, its the precursor chemicals which are harmful and the teflon will only break back down into those if you fuck up and heat the pan to nearly glowing.
Okay but does that matter? I recently saw a video from Veratasium about teflon and there they mentioned that teflon is too large to be absorbed by the body, it just comes out on the other end. It's the smaller compounds used for producing teflon that are poisoning our water, bodies, and everything else with PFAS. Companies just dumping this poison into our water supply. If this is false I'm open to learn ofc.
With plastic tongs lol
What's wrong with plastic thongs?
Well beyond micro and macro plastics being deposited into your food, significant amounts of chemicals you don't want to eat.
https://www.huffpost.com/entry/black-plastics-cooking-utensils-flame-retardants_l_673ca44ce4b07493607ab2ee
https://www.nytimes.com/wirecutter/reviews/toxic-black-plastic-kitchen-alternatives/
That's silicon
You mean silicone?
And no, it's plastic. If they're cheap ones they're usually a wonderful combination of assorted plastics that happened to be at the Chinese recycling plant that day.
https://www.huffpost.com/entry/black-plastics-cooking-utensils-flame-retardants_l_673ca44ce4b07493607ab2ee
No, I actually know those kitchen tongs, they are silicone. Have you seen kitchen tongs that look exactly like those, and have felt them to be plastic? Unless you did, they are 100% silicone.
Also let's not forget that the authors of that study were off by a factor of 10: https://nationalpost.com/news/canada/black-plastic
Yeah. Even with the amended study their recommendation is avoiding them like the plague as any amount of pthalates and fire retardants in your food is too much.
You know that exact pair?
You took this photo? I see black plastic ones often in shops. Example: https://www.ebay.com.au/itm/235276456186
You'll note that nylon is a type of plastic.
Further, cooking with silicone is also very likely bad for your health so this is a really odd argument.
https://www.sciencedirect.com/science/article/pii/S0304389425025105
It's funny how you try to state fact then follow up with uncertainty.
Expanding on information for a subset is definitely not the same as contradicting it.
What's wrong with teflon?
Its manufacturing requires relatively large quantities of fairly toxic and also very resistant chemicals. This means that when they enter the environment (and they will), they will poison it for a very long time, with consequences that are not yet fully understood.
In addition, it decomposes when heated above 260°C and can detach from the pan and get into your food. Keep in mind that almost all oils start to smoke well before reaching this temperature, so you should be able to tell when you've just ruined your pan.
In my opinion: hot stainless steel and a little butter will prevent food from sticking. This requires a (easy to learn, but still) technique, but once you got it, you can enjoy your stainless steel pan for basically forever.
Alright you've piqued my interest, what's this technique? I have no problems with sticking on my buttered steel pan as is so I'm wondering if I already do something close.
Basically, the pan must be hot but not too hot.
It sounds kinda stupid, but before I got used to my current pans, I always had to add a small drop of water to check whether I could start. As soon as the water began to boil, the pan was hot enough to cook (but wouldn't just burn everything into a crisp).
In theory, it's really, really simple, but to be able to intuit the pans temperature, really felt like a boss move… for the first few times, until it just became second nature. I had to scrape off more than one egg before it clicked.
Oh well I guess I do that then lol. My technique (which is, I think, normal) is to melt my butter (probably too much) on like 2, really low, and then crank it to maybe 4.5-5ish and throw the food on as it warms up, then do the food cooking part (whatever that needs depending.)
Same problem for computing devices and plastic stuff then.
I am on steel now. It's all that shitty cast iron promised to be. Heat and wait for the Leidenfrost.