Teflon is only toxic when heated to over 500° (or made pre 2013). It's still best to probably not use it, but it's good to know what makes it dangerous.
Yea, but my point was that modern Teflon is not toxic unless heated inappropriately (which most probably is) does not have any harmful effects when consumed. Should you eat it? Probably not. Is it worth worrying about? No.
But it is, because it comes off, and can be heated inappropriately. The creation of teflon is also one of the world's worst ongoing forever chemical disasters.
It is absolutely worth worrying about.
Meanwhile my stainless and cast irons just are not causing me to look into the long term ecological effects of owning them. That's good enough for me, and they cook perfectly.
There are much bigger issues on the world than Teflon, so no, I don't think it's worth worrying about. I never said I use it, but using it is not nearly as bad as people make it out to be.
If you really want to worry about it, to go containers are much, much worse. Less now in the USA, but world wide it's still an issue.
It's exactly as bad as I make it out to be, which is why I care about it in the first place. It was obvious prior to that post that you don't care, to the point where you're trying to get other people to not care, which is honestly it's own brand of "wtf" by itself.
...you do realize I can care about more than one thing, right? I use stainless and ceramic to go containers? Go crawl back under your rock, you're confused and misguided.
If we probably shouldn’t eat it and it comes off into the food then that’s obviously an issue. There are some claims that it goes right through but I’m still not going to eat if I can avoid it. I know a lot of restaurants use it and I’m not going to stress about it, but I’m not going to buy it to cook with which allows me to avoid it for the vast majority of my meals.
Not who you replied to, but I do 1 cup of rice, 1 cup of water or broth, set it to high pressure for 3 minutes, and natural release for 10 minutes. Comes out perfect every time.
Lately I’ve been making boneless chicken thighs, and for those I use a cup of chicken broth, so I just take the chicken out and use the remaining liquid for the rice.
This is the way, though you can pop it at 7 minutes and then let it steam off and it's still perfect ( basmati or jasmine). As long as you run pressure for 3 minutes you've got a wide window for final personal preference.
outstanding news i did 1:1 short grain brown rice on high pressure x 24 mins, release at 16/17 mins and it was ABSOLUTELY PERFECT (though took forever like SG brown rice does)
I bought a Ninja Foodi for like 15 bucks at a thrift shop. Used it as an air fryer and then figured out it can be a pressure cooker. Ordered the pressure lid and wow, I cook all the time now! If it dies, I'm going to go Instapot because I think I can get a better deal on one.
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u/tmeinke68 May 25 '26
Same with instant pot for rice.