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.

  • Linkerbaan@lemmy.world
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    7 months ago

    True but needing all kinds of special treatment and equipment just for one pan type is a pain

    • NoTittyPicsPlz@lemm.ee
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      7 months ago

      Once your pan is seasoned it takes so little care. Just give it a fast hand wash like any non stick pan. Dish soaps used to be bad but these days they’re gentle enough to not be a problem.

      To me, what is a pain is having to buy a pan every couple years. Or getting a new non stick pan and having roommates use metal on it when I specifically said not to.

      The durability of cast iron makes it less fuss, imo.

      • Aasikki@sopuli.xyz
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        7 months ago

        Yeah the durability is the greatest thing. I can use metal spatulas and scrape away. No need to baby it, it’s literally a hunk of metal. I don’t even give a shit how the seasoning looks anymore, if food doesn’t stick badly it’s all good.

    • ribboo@lemm.ee
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      7 months ago

      People overdo it to be honest. I just stopped caring and started using dish soap. Zero problems whatsoever. So it’s not more work than a regular pan.

      • SwingingTheLamp@midwest.social
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        7 months ago

        I’ve hit upon the technique of just storing my cast iron pan in the oven. After using it, I wash it gently with dish soap to get the food/oil off, dry it, and put it back in the oven, maybe with a light wipe of oil. That way, it gets seasoned incidentally every time I bake something. It’s super easy, and stays nice and shiny now.

    • AstridWipenaugh@lemmy.world
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      7 months ago

      It doesn’t need any special treatment. I season my cast iron pans no more than a few times a year, and usually only because I did something dumb like making tomato sauce in it instead of using the stainless steel pan. There is a minimum skill level, but the bar isn’t high at all.

      • Aasikki@sopuli.xyz
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        7 months ago

        I don’t even remember the last time I seasoned mine. Definitely not even once a year.

    • Aasikki@sopuli.xyz
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      7 months ago

      You don’t need any special equipment. Chain mail is useful to have in general though (not just for cast iron), but not mandatory.