I used to cook with Teflon pans because that's what was sold as proper, and then a couple of years ago we got a Parrot. Burnt Teflon can kill a bird very quickly.
We got rid of the pans and I started cooking using only SS, carbon (black) steel and cast iron. I found that Teflon was completely superfluous and only useful for cooking when poor technique was involved (i.e., not first heating the vessel then adding the fat and then allowing that to heat before adding the protein). Granted, there is a seasoning of the metal that is involved.
Fast forward to shaving, and I noticed that many blades are PTFE coated, and I'm wondering if this is really needed for people with proper technique? What are your thoughts? Look back at history.
Obviously there are differences, but are teflon-coated pans in any way analogous to blades where poor technique is concerned?
We got rid of the pans and I started cooking using only SS, carbon (black) steel and cast iron. I found that Teflon was completely superfluous and only useful for cooking when poor technique was involved (i.e., not first heating the vessel then adding the fat and then allowing that to heat before adding the protein). Granted, there is a seasoning of the metal that is involved.
Fast forward to shaving, and I noticed that many blades are PTFE coated, and I'm wondering if this is really needed for people with proper technique? What are your thoughts? Look back at history.
Obviously there are differences, but are teflon-coated pans in any way analogous to blades where poor technique is concerned?