You can’t say retardant any more. It’s flame development disabler
This seems so obvious… Must be the plastic in my brain.
Anyone have any reccos for inexpensive wooden kitchen utensiles? I’m seeing Crate and Barrel for ~$85
Ikea has them for $2-8, depending on the size and type of wood. $85 is for twee decoration or something, yikes.
Are they good? I try to avoid buying future trash, even if it costs more money.
They’re solid wood, it’s hard to misuse those so badly that they become nonfunctional unless you’re washing them in the dishwasher (terrible for all wood) or letting them sit in dirty dishes for ages or something. I haven’t had any issues with the wooden spoons I got from them several years ago.
I’ve always found it counterintuitive to use any kind of plastic for cooking. I don’t trust these silicone baking molds either. And: plastic containers don’t belong in the microwave.
Always stick to wood, metal and glass/ceramics in the kitchen!
Another bad plastic item for the kitchen: plastic cutting boards. If you look at them up close, you can see that every time you cut on them with a sharp knife, lots of small micro plastic pieces are cut off.
Plastic cutting boards are sadly the cheaper and less work requiring option for restaurants/ larger kitchens. Wood just doesn’t survive going through an industrial dishwasher that many times and nobody is going to hand wash 10+ wood boards a day. I haven’t properly looked into what plastic our kitchen’s plastic boards are, but it seems to be more durable than the usual home ones.
I worked in a private school kitchen briefly, and was absolutely shocked they still had butcher block benches for food prep and such. Like, the school was built in the 50s/60s at least, and these things looked original. We always put some barrier between the food and the actual table surface when we worked on them, but still…
I even brought it up at one point and was told the health inspector never mentioned it. Personally, I both believe that (health inspectors are very 50/50 on how thorough, and most aren’t looking to shut places down), and find it hard to believe they never mentioned the tables that had obvious grooves in them from knives of yesteryear, and discolorations from whatever organisms were growing in the pores and what not.
But outside of that, yes, 100%, professional kitchens would either need dozens and dozens of wooden boards to cycle through throughout their shift. Every kitchen I worked in used plastic, and you can buy the boards they use in pro kitchens online from restaurant supply stores.
If you look at them up close, you can see that every time you cut on them with a sharp knife, lots of small micro plastic pieces are cut off.
Ugh, at this point I’m resigned to the fact that there’s always going to be something.
Notwithstanding their impressive feats for the time, Ancient Romans had lead pipes for example.
Today we have microplastics (and some lead issues still, too, from lead solder, etc.) Among other things.
Tomorrow, it’ll be something like nanites accumulating in our body, or gamma radiation exposure from faulty shielding in whatever spacecraft futurehumans are flying in.
And we’ll always have the moron libertarians telling us that it’s the consumer’s fault for not knowing that corporation x hid nanites in their toothpaste or whatever the fuck.
You should have known that this previously unknown tech was hidden in a product that only has (maybe) one competitor (who probably also put nanites in their toothpaste). This is your fault
As if this isn’t the exact reason government exists.
There is always going to be something. Strive not for perfection but for continuous improvement. Corporate was right about a few things. One of them being: QRCI.
Quick Reaction, Continuous Improvement.
Another W for recycling
New super power confirmed: ability to walk on the sun.
