I eat the raw ingredients and cook it in my stomach
this post was submitted on 20 Dec 2023
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chapotraphouse
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No anti-nautilism posts. See: Eco-fascism Primer
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Also if you're making a thing that is meant to contain warm food, it needs to be safe to put in the microwave. Not just safe, it needs the handles to not become literally molten lava just from spending 30 seconds in there.
I’ve got these corningware (rip) grab-it containers that are ceramic with a little ear/tab so you can hold it without burning yourself
The trick is to STOP PUTTING YOUR FOOD IN PLASTIC! Glass storage containers aren't much more expensive than Tupperware (and when on sale are cheaper)
what flavorless mayo shit is this? how would you get the microplastic seasoning into the food then, smart guy?
The advantage is that you can control the amount of microplastics and balance it with the other seasonings to make a better tasting dish. Kind of like how chefs always use unsalted butter and add the salt themselves.
I like glass, but a lot of it comes with plastic lids that crack easily. Then I have to put it in a plastic bag while taking it to work.
Try the ones with bamboo lids, they're usually replaceable (and are generally parametric to even sizes if for some terrifying reason you wanted to 3d print lids and had a food safe 3d printer)
Copper will oxidize in the dishwasher and turn green. Copper-oxide is very toxic, so doing so is unsafe.
Imagine having to worry about your pan poisoning you just from trying to wash it
This post made by stainless steel pan gang
In my defence I didn't realize my pan was sentient, hates baths, and is very vindictive.
is your pan a cat?
ceramics exist so you don't need to worry about heavy metal poisoning
I mean you're probably not using copper pans unless you're a fancy chef anyway
And if you go to most stores and buy a pot or pan they advertise as "copper", then you're literally just buying something with copper-colored non-stick coating, and it is not actually made of the metal we commonly call copper. Dumb shit.
You can put cast iron in the dishwasher once or twice, as a treat
But you'll be re-seasoning afterwards
Yet there's no need. Washing a cast-iron pan takes no more than 20 seconds, even after cooking sticky messy foods :)
And if you really have to do more than the 20 second plain water rinse and rub (never use soap on cast iron), start dry and scrub with equal volumes of salt and oil.
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Best I can see when searching, green copper oxide is basically inert biologically. Plenty of complaints about the toxicity of nanoparticles, but that's a whole other game.
huh
i've heard many times that something about copper in dishwashers is unsafe, just assumed it was the copper oxide
there's nothing wrong with stainless steel cookware
Agree'd, return to Superfest