this post was submitted on 13 Jul 2025
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food

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Ceramic? Stainless steel? What should I get? I'm getting a lot of mixed answers and "AI" bullshit from trying to research it myself.

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[–] iie@hexbear.net 7 points 1 week ago* (last edited 1 week ago) (10 children)

I've heard that nonstick is only dangerous if you cook at high heat, as in > 500°F / 260°C

[–] MF_COOM@hexbear.net 8 points 1 week ago (7 children)

Does your average nonstick pan user know when they're cooking at those temperatures?

[–] GalaxyBrain@hexbear.net 6 points 1 week ago (5 children)

You'd notice your food burning. That's way too high for a pan

[–] CloutAtlas@hexbear.net 3 points 1 week ago

If your stove doesn't require water cooling to stop the metal from warping, how do you achieve Wok Hei?

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