As lawmakers around the world weigh bans of 'forever chemicals,” many manufacturers are pushing back, saying there often is no substitute.
As lawmakers around the world weigh bans of 'forever chemicals,” many manufacturers are pushing back, saying there often is no substitute.
I do wonder if cooking in nonstick pans without oil is less risky than cooking with oil in conventional pans.
I don’t think there’s really any measurable difference, assuming the nonstick pan isn’t scuffed enough to cause bits and pieces to flake off into your food.
Cooking oil decomposes into carcinogens. Especially low smoke point oils.
(Admittedly the increased risk from either is pretty low)