This is very simply tested. 30x microscope is more than sufficient to observed microscopic and macroscopic damage.
A quick internet search: TFE (Teflon), which is known for being soft (Shore D 50-60) and waxy. Harder, more rigid plastics include PEEK, Polycarbonate, Nylon, Acetal (POM), PCTFE and UHMW-PE.
Practically any utencil can catch some burnt food and become abrasive instantly. LOL. We’re just scratching the plastics into our food every day.
Not really. Hardness matters. ‘plastic’ utensils are soft. They’re incapable of damaging harder material.
Where do your investigations get published and peer reviewed?
This is very simply tested. 30x microscope is more than sufficient to observed microscopic and macroscopic damage.
A quick internet search: TFE (Teflon), which is known for being soft (Shore D 50-60) and waxy. Harder, more rigid plastics include PEEK, Polycarbonate, Nylon, Acetal (POM), PCTFE and UHMW-PE.
Practically any utencil can catch some burnt food and become abrasive instantly. LOL. We’re just scratching the plastics into our food every day.