Cast Iron Pan VS Stainless Steel Pan

[Geezy]

2 hours ago, Meathead said:

Myself I'm surprised my balls aren't plastic eating from plastic like I have

Oh but they are my friend, they are. 

[Carburetor]

15 hours ago, Orweller said:

I'd be too worried about the plastics seeping into my meat

Sous Vide temps are so low, a grocery bag gets warmer on a sunny day.

I´m not saying it´s impossible but... such a huge percentage of food is being sold packaged in plastic, someone must have done some measures. Especially now that micro plastics are being discussed everywhere.

[Geezy]

1 hour ago, Carburetor said:

Sous Vide temps are so low, a grocery bag gets warmer on a sunny day.

I´m not saying it´s impossible but... such a huge percentage of food is being sold packaged in plastic, someone must have done some measures. Especially now that micro plastics are being discussed everywhere.

It’s impossible to get away from it. All we can do is limit our exposure. I store most food in glass containers but the lids are plastic. 
I no longer use a plastic cutting board. 
I drink out of glass or metal containers as much as possible. 
When it comes to sou vide I think it’s become popular to use silicone bags. 

[Orweller]

21 hours ago, Meathead said:

There's managing then there's over the top in some cases. 

Myself I'm surprised my balls aren't plastic eating from plastic like I have

I never believed in the nonstick bs. Too old to care how I vacuum seal

There's nothing wrong with using plastic at room temperature or colder. It is when we apply heat where the issue lies. Boiling a plastic bag with meat in it, yeah... hard pass on that. I vacuum seal all my meat (in plastic of course) without losing sleep. But prepping and heating will occur in Pyrex. 

But having grown up in the 70s, it may already be too late for me lol. 

[Orweller]

6 hours ago, Carburetor said:

Sous Vide temps are so low, a grocery bag gets warmer on a sunny day.

I´m not saying it´s impossible but... such a huge percentage of food is being sold packaged in plastic, someone must have done some measures. Especially now that micro plastics are being discussed everywhere.

I suppose you have a point. And I think anyone with concerns would have silicone as an option. That leaves out the worry about micro plastic, but still, chemicals. What I am saying is, it needs to be considered when one is concerned about cooking with Teflon, aluminium, or even stainless steel. Why switch to cast iron, only to use plastic elsewhere? 

That said, it is obviously to each their own decision. 

[Orweller]

5 hours ago, Geezy said:

It’s impossible to get away from it. All we can do is limit our exposure. I store most food in glass containers but the lids are plastic. 
I no longer use a plastic cutting board. 
I drink out of glass or metal containers as much as possible. 
When it comes to sou vide I think it’s become popular to use silicone bags. 

I think storing food in plastic at room temp or below pose no considerable issue. It's when heat comes to play, leaving that water bottle in the car on a hot sunny day, etc. 

[Meathead]

38 minutes ago, Orweller said:

Boiling a plastic bag with meat in it, yeah... hard pass on that.

Unfortunately sous vide is no where near boil temp for med rare steak.

I'm too much a control freak I prefer grilled steak, stove top and finish in oven.  Plus I spent so much last year I can't afford sous vide

[Carburetor]

15 hours ago, Orweller said:

Boiling a plastic bag with meat in it, yeah... hard pass on that.

Sous Vide is not boiling. I just did a roast in 55 C (130 F).

[Qapla]

When cooking Sous Vide - the water bath is set to be whatever you want the finished temperature of the meat to be. Most people do not cook meat to an interior temperature of 212° F / 100° C.

[Geezy]

46 minutes ago, Qapla said:

Most people do not cook meat to an interior temperature of 212° F / 100° C.

That would be sacrilegious. 

[Orweller]

2 hours ago, Carburetor said:

Sous Vide is not boiling. I just did a roast in 55 C (130 F).

I consider myself educated, even though my statement was a bit hyperbolic.