As lawmakers around the world weigh bans of 'forever chemicals,” many manufacturers are pushing back, saying there often is no substitute.

  • Clegko@lemmy.world
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    1 year ago

    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.

    • Haywire@lemm.ee
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      1 year ago

      Cooking oil decomposes into carcinogens. Especially low smoke point oils.

      (Admittedly the increased risk from either is pretty low)