The French National Assembly on Thursday unanimously adopted a bill aimed at restricting the manufacture and sale of products containing per- and polyfluoroalkyl substances — also known as PFAS or “forever chemicals.” The MPs, backed by the government, voted to exclude kitchen utensils from the scope of the text.
Thanks to an intense lobbying push, manufacturers of frying pans and saucepans — including the SEB group, which owns Tefal — are exempt from this ban under the proposed law penned by French Green MPs.
Majority groups initially tried to delay the ban on kitchen utensils until 2030 — a timetable refused by the French Green MPs who instead suggested an exemption until 2026.
You really think it’s that hard for somebody to learn to scrub something with salt instead of soap, or to let a pan heat up before you put stuff in it? You must hang around some dumb fucking people.
You’re ironically perpetuating a myth that cast iron needs special care. You can clean cast iron with soap just like anything else. You just have to make sure it isn’t wet for extended periods of time
IIRC there’s a specific kind of soap that strips the seasoning off cast iron pans, but idk, if they still make them.
Yeah, borax soap that no one uses anymore because it just destroys everything. Whatever soap you use to clean everything else is perfectly safe for a cast iron pan.
You wouldn’t wash a spoon or a plate with just hot water, so don’t wash your pans with only hot water either
Yes it’s called soap. Soap is made by mixing a base with fat, and the end result will still be basic. Washing-up liquid isn’t soap, though, it’s SLS, pH-neutral.
Still it’s plainly not necessary to use that on pans: First off, if you know what you’re doing (first heat up, then add oil, then fry) things won’t stick in the first place, if they do, deglazing will take it off, and if you’re not deglazing with wine or such to get a sauce (for which stainless is the better option because you get more stick) some water will do.
My routine is: Shovel dish onto plate, take the pan to the sink, pour in some water, scrub a bit with a brush, at that point the pan is clean. Put back on the hot plate, add a drop of oil, spread it with some kitchen tissue. The residual heat will make the water evaporate and the oil prevents rusting, it’s also going to be the source of new patina for the next heat-up cycle. The right amount of oil coating to apply is “try to get it all off with the tissue”.
And if you think that’s unhygienic may I remind you that the thing gets sterilised every single use: Heat up the pan past smoking point (you’ll see the still existing oil coating get dull), add oil and immediately whatever you want to fry.
Oh and get yourself a stainless steel spatula. Practically impossible to find in the kitchen isle nowadays, have a look at the grill section. Plastic doesn’t take heat well, wood tends to be annoyingly thick. I even sharpened mine so I can use it to cut stray too-big pieces in the pan easily.