Timeline for Is Teflon dangerous?
Current License: CC BY-SA 2.5
7 events
| when toggle format | what | by | license | comment | |
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| Mar 29, 2015 at 20:58 | comment | added | tkit | in the context of a hot plate (electric), should one never use the hot plate on say 6/6, would that be too much? how about a burner? I'm not sure how much heat these produce.. | |
| Sep 26, 2011 at 1:22 | comment | added | vaughan | @derobert We tried a cast-iron pan but it damaged the induction cooktop heating function and glass surface because it got so hot. I think it was the thickness because a lower heat wasn't adequate for cooking steaks. | |
| Sep 21, 2011 at 22:09 | comment | added | derobert | @reckoner: I use cast iron for steaks, which is fine up to at least 600°F. But if you want to use stainless, try either deglazing or alternatively Bar Keeper's Friend to get the residue off. Pan temperature is probably around 500°F, depending on how much you heated it (and if going by oil smoking, which oil). | |
| Jul 22, 2010 at 3:32 | comment | added | vaughan | Frying my steaks is exactly what i want non-stick for! On my stainless steel pans, frying always leaves very difficult to clean residue. Anyone know what temperature the pan is when searing steak? | |
| Jul 20, 2010 at 10:54 | comment | added | Adam Shiemke | So: don't fry hot in Teflon. You can braise, stew, or fry slowly. They're no good for searing beef and such anyhow because they won't develop fond. | |
| Jul 20, 2010 at 8:22 | comment | added | Richard | There is certainly a temperature above which the Polytetrafluoroethylene (PTFE), on which Teflon(tm) is based, will break down. Below this point PTFE is very stable, almost inert (largely due to the strength of C-F and C-C bonds). | |
| Jul 20, 2010 at 7:59 | history | answered | HeDinges | CC BY-SA 2.5 |