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WTF! Eating Freshwater fish equal to drinking a month's worth of water laced with PFOS


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Posted (edited)

For FUCKS sake, why does everyone put PFAS in fucking everything?? 

https://www.classaction.org/news/costco-lawsuit-alleges-kirkland-baby-wipes-contain-dangerous-forever-chemicals

Almost 4 parts per billion were measured by a certified lab across multiple samples from stores. The EPA limit is 4 parts per TRILLION, and the actual health concerns start at .004 parts per TRILLION. I've been using these wipes for my daughter basically since she was born a couple months ago. God damnit. 

Edited by Captainant
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Posted
17 minutes ago, drt said:

Convenience and cost. But you knew that. 

This is some fucked up thinking that we can only have convenient and cost effective items if they're poisoning us.

It's too bad the EPA was recently stripped of its authority to regulate this sort of thing.

Truly some rot economy horseshit.

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Posted

everybody wants cheap plastics, whether you realize it or not.  Gonna take a few generations after this point to change things.  Drink up mofo's!

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Posted
1 hour ago, Captainant said:

This is some fucked up thinking that we can only have convenient and cost effective items if they're poisoning us.

It's too bad the EPA was recently stripped of its authority to regulate this sort of thing.

Truly some rot economy horseshit.

It’s not that we can only have them if they’re poisonous. It’s that over and over again we’ve chosen the most convenient and/or cost effective option over all else. 
 

is cast iron or steel cookware as idiot proof for eggs as Teflon? No. Is it absolutely worth it for a whole host of reasons? Yes. 
 

Plastics and health just ultimately end up being a result of short term thinking. 

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Posted
Can we update the thread to "Texas tap water laced with PFAS/PFOS"?
https://www.texastribune.org/2024/04/16/texas-pfas-forever-chemicals-public-water-systems-epa-limit/


My wife got pretty concerned about PFAS last year so we did some internet research and decided to install Hydroviv water filters in our house. We got the package for the kitchen sink and showerheads. We also looked at Aquasana but their system requires you to install a separate faucet on the counter.

Here’s some info Hydroviv publishes about PFAS on their site:

https://www.hydroviv.com/blogs/water-smarts/duke-nc-state-pfas-water-filter-study

If anyone wants a referral code, PM me and I think we both save $35.
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Posted
1 hour ago, drt said:

It’s not that we can only have them if they’re poisonous. It’s that over and over again we’ve chosen the most convenient and/or cost effective option over all else. 
 

is cast iron or steel cookware as idiot proof for eggs as Teflon? No. Is it absolutely worth it for a whole host of reasons? Yes. 
 

Plastics and health just ultimately end up being a result of short term thinking. 

Takes more water to clean the cast iron.  So do you want to run out of water, or get cancer?  It’s comical at this point anyway, you’re washing your PFAS pans with PFAS contaminated water.  

Posted
1 hour ago, Judge Roybeanbag said:

Takes more water to clean the cast iron.

If you season that sumbitch right, you can just wipe it clean and never have to wash. 
 

but if I let my wife cook eggs, yeah I need about 50 gallons to clean the stucco off the pan since she doesn’t know the oil / butter method 

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Posted
20 hours ago, wild_turkey said:

 


My wife got pretty concerned about PFAS last year so we did some internet research and decided to install Hydroviv water filters in our house. We got the package for the kitchen sink and showerheads. We also looked at Aquasana but their system requires you to install a separate faucet on the counter.

Here’s some info Hydroviv publishes about PFAS on their site:

https://www.hydroviv.com/blogs/water-smarts/duke-nc-state-pfas-water-filter-study

If anyone wants a referral code, PM me and I think we both save $35.

 

We have a reverse osmosis system at our house. My wife can’t tolerate acidic food or drinks, so we had to add a corosex filter to raise the ph because the RO system removed the minerals the city adds to raise the ph to neutral. 

Posted
20 hours ago, hookemATL said:

but if I let my wife cook eggs, yeah I need about 50 gallons to clean the stucco off the pan since she doesn’t know the oil / butter method 

Bar Keepers Friend is your friend. Shit is excellent for cleaning enamels or carbon steel or stainless steel pans. You can use it on cast iron but you'll completely remove all the seasoning and take it back to bare metal

 

My wife baked some pasta onto our nice enameled dutch oven that was carbonized in some spots, and BKF took it off easy peasy with a tiny amount of scrubbing. Looked brand new again 

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  • 1 month later...
Posted

Boy howdy, hope y'all like forever chemicals and a shitload of cancer! Hope you can afford your """insurance""" premiums

The Guardian: US air force avoids PFAS water cleanup, citing supreme court’s Chevron ruling

The US air force is refusing to comply with an order to clean drinking water it polluted in Tucson, Arizona, claiming federal regulators lack authority after the conservative-dominated US supreme court overturned the “Chevron doctrine”. Air force bases contaminated the water with toxic PFAS “forever chemicals” and other dangerous compounds.

Though former US Environmental Protection Agency (EPA) officials and legal experts who reviewed the air force’s claim say the Chevron doctrine ruling probably would not apply to the order, the military’s claim that it would represents an early indication of how polluters will wield the controversial court decision to evade responsibility.

 

It appears the air force is essentially attempting to expand the scope of the court’s ruling to thwart regulatory orders not covered by the decision, said Deborah Ann Sivas, director of the Stanford University Environmental Law Clinic.

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  • 5 months later...
Posted
On 7/4/2024 at 10:10 AM, Captainant said:

Bar Keepers Friend is your friend. Shit is excellent for cleaning enamels or carbon steel or stainless steel pans. You can use it on cast iron but you'll completely remove all the seasoning and take it back to bare metal

 

My wife baked some pasta onto our nice enameled dutch oven that was carbonized in some spots, and BKF took it off easy peasy with a tiny amount of scrubbing. Looked brand new again 

Old post, but I love BKF on ceramic coated cast iron or stainless steel.  But on cast iron or carbon steel, you can't beat chain mail.  Go easy and you won't disturb the seasoning to the point that a little oil and heat won't restore it.  I only use BKF on seasoned pans if I want to strip the seasoning. 

Posted
Takes more water to clean the cast iron.  So do you want to run out of water, or get cancer?  It’s comical at this point anyway, you’re washing your PFAS pans with PFAS contaminated water.  

How are you cleaning your cast iron?
Posted (edited)

A nice ceramic pan using avocado oil (taste removed) is as non-stick as non-stick can get. Butter isn’t healthy, drop that habit. Good organic eggs, good salt, quality oil and beat the shit out of your eggs and cook on medium heat and you’ll have the fluffiest delicious eggs, butter won’t be missed. 
 

Can’t use a low burn point oil it will ruin the ceramic pan, don’t ask me how I know. Btw olive oil has a medium low to medium burn point so it’s not a great cooking oil.
 

Tell your wives and daughters to call me, their behavior directed toward their male dish washers is inexcusable. 

Edited by troph
  • 3 months later...
Posted

https://apnews.com/article/pfas-forever-chemicals-epa-zeldin-trump-4eaf8c7bdac7c45a295a2305de906012

The Environmental Protection Agency said Wednesday that it plans to weaken limits on some “forever chemicals” in drinking water that were finalized last year, while maintaining standards for two common ones.

The Biden administration set the first federal drinking water limits for PFAS, or perfluoroalkyl and polyfluoroalkyl substances, finding they increased the risk of cardiovascular disease, certain cancers and babies being born with low birth weight. Those limits on PFAS, which are human-made and don’t easily break down in nature, were expected to reduce their levels for millions of people.

Limits on three types of PFAS, including what are known as GenX substances found in North Carolina, will be scrapped and reconsidered by the agency, as will a limit on a mixture of several types of PFAS.

...

It appears few utilities will be impacted by the withdrawal of limits for certain, newer types of PFAS. So far, sampling has found nearly 12% of U.S. water utilities are above the Biden administration’s limits. But most utilities face problems with PFOA or PFOS.


Health advocates praised Biden’s administration for the limits. But water utilities complained, saying treatment systems are expensive and that customers will end up paying more. The utilities sued the EPA.

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Posted
On 1/29/2025 at 11:02 AM, dcbc said:

Old post, but I love BKF on ceramic coated cast iron or stainless steel.  But on cast iron or carbon steel, you can't beat chain mail.  Go easy and you won't disturb the seasoning to the point that a little oil and heat won't restore it.  I only use BKF on seasoned pans if I want to strip the seasoning. 

Or just salt and a few paper towels.  I cook everything on cast iron.  I've had mine for a decade +/- now and she's just now fully broken in.  I also have my g-mothers cast irons that are smooth as glass at the ranch.

I have a big jar of salt from Costco and just pour in a little, and work it around with a towel.  I usually de-glaze with a little water, then finish off with a salt scrub, then rinse.  Good to go.  

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Posted (edited)
3 hours ago, BabaYaga said:

Or just salt and a few paper towels.  I cook everything on cast iron.  I've had mine for a decade +/- now and she's just now fully broken in.  I also have my g-mothers cast irons that are smooth as glass at the ranch.

I have a big jar of salt from Costco and just pour in a little, and work it around with a towel.  I usually de-glaze with a little water, then finish off with a salt scrub, then rinse.  Good to go.  

Sometimes it takes quite a bit of salt in my experience, but it definitely works well.  The chain mail is just really good at getting the stuck on foods and keeping things from building up.  The salt is good for getting a little deeper when there's carbon build up a lot of people mistake for seasoning.

 

One reason those antique cast iron pans are so smooth is that they used to use finer sand to cast them or polished them more to finish.  I love my Lodge, but I eventually took an orbital sander to it to smooth it out.  From there, I built the seasoning back up and it's nice and smooth like one of the old ones ever since then.  

Edited by dcbc
Posted
2 minutes ago, dcbc said:

Sometimes it takes quite a bit of salt in my experience, but it definitely works well.  The chain mail is just really good at getting the stuck on foods and keeping things from building up.  The salt is good for getting a little deeper when there's carbon build up a lot of people mistake for seasoning.

Yep, I use both.  Salt is also good for grease.  Keeps it out of your drain which can be a big problem.  I have a bevvy of pans, and get a little OCD on their use, which foods they are used for, etc.  

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Posted
1 minute ago, BabaYaga said:

Yep, I use both.  Salt is also good for grease.  Keeps it out of your drain which can be a big problem.  I have a bevvy of pans, and get a little OCD on their use, which foods they are used for, etc.  

I have two cast iron (I'll send one to college with my older son next year), and four carbon steel pans (two omelette pans).  I'm meticulous about caring for them, but I don't obsess about how the season looks.  I don't shy away from soap and water (Clean your pans, people!).  But the most important thing I learned is to scrub them smooth no matter what.  The biggest mistake people make is confusing carbon build-up with seasoning and blaming sticking on seasoning alone rather than considering the effect of temperature control on the equation.

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Posted
I have two cast iron (I'll send one to college with my older son next year), and four carbon steel pans (two omelette pans).  I'm meticulous about caring for them, but I don't obsess about how the season looks.  I don't shy away from soap and water (Clean your pans, people!).  But the most important thing I learned is to scrub them smooth no matter what.  The biggest mistake people make is confusing carbon build-up with seasoning and blaming sticking on seasoning alone rather than considering the effect of temperature control on the equation.

Absolutely. Sand it smooth and then season. World of difference.
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