mydoglikesbroccoli

Hi. Thanks for the ama!

Is all plastic at or near the same hazard level, or can that be standardized/ranked for easy reference? For example, can one rank relative risk from routine exposure to a Teflon pan, fast food wrapper, ziplock bag, etc? You mention in another comment that Teflon is bad, but if we store food in a ziplock bag, is that like a tenth as bad, or a thousandth? Are there any plastics treated in such a way as to have essentially zero risk?

Thanks! That would be nice to have, but yeah it sounds like a beast getting all that in line, and it seems like you'd always have someone complain about an unfair rating even if you did it perfectly (as possible). Best of luck to you in your very important efforts!

Any recommendations on timing, or where to find out more about it? Most of what I make are soups and stews, where you throw everything in and forget about it for a few hours. The taste there is good, but but it seems like for visual appeal and getting spices to behave well one would need to use shorter or more controlled time periods for their dishes. Thank you for the AMA!

Thank you!