There Are Pandas, and Then There Are Pandas.
And this isn't either of them! The Pandas we're talking about here, are watches, not bears. And what got me thinking about them (again) was a link posted this morning by @cm.rook who pointed a few of us to the very attractive (and not terribly priced) Yema "Rallygraph" Panda which, in it's most traditional arrangement, looks like the one on the left, but can also be had in the version on the right: The model on the left is a true Panda, while the model on the right is called a reverse Panda. The reason for that distinction is clear--Panda bears, only come in the first arrangement. Now at this point, everyone should be thinking about the most well-know Panda, The Rolex Panda, which is actually a Daytona, and among Rolex Daytonas, the most famous of which is the Paul Newman Daytona, which was famous first, because it was Paul's, and second because it sold at auction for $17.8 million (US Dollars). The story of that auction is well-known so I'll only...
Nov 8, 2019
The only health concerns I know of is cooking below 130 degrees for an extended period of time (more than a few hours) and trying to do something like infusing garlic in oil. Using garlic like this may result in botulism poisoning since the anaerobic bacteria botulinum can reside in garlic and it proliferates in low temperature oil applications.
If you keep extended cooking above 130 degrees and make garlic oil using some other method, it is unlikely you will encounter any health concern. Like anything else cooking, it's important to be smart, know the equipment, and, when in doubt, seek out answers beforehand. And as a general cooking rule, if it looks bad or smells bad, you shouldn't eat it. Yes, there are exceptions like durian, but, in general, it's a good rule of thumb.
If you're still worried about the plastics, you can cook in glass mason jars! https://anovaculinary.com/5-tips-for-precision-cooking-in-canning-jars/ https://food52.com/blog/20028-how-to-use-glass-not-plastic-to-sous-vide-food
Eggs can even be cooked without taking them out of their shell a la boiling, but you can achieve a wide range of textures with incredible consistency.
Also, cut from Chefsteps.com: "...cooking food in plastic bags provided those plastics are BPA free and made with high-density polyethylene, low-density polyethylene, and polypropylene. Research shows you can cook safely with these products, and virtually all sous vide–specific bags are made from them. (The inner layer of nearly all sous vide bags is polyethylene.) And most name-brand food storage bags and plastic wraps are also made of safe plastics like polyethylene. "