PTFE coating wouldn't come off so easily from just heating up in water. And I doubt it'd be anything bacterial because there's no way the water or the surface would be contaminated enough to grow a bunch of colonies right on top of distilled water.
>>10907658 seems the most likely, is your oven fucking filthy?
Also no one has asked the texture/feel of the flakes. Are they soft and malleable or crystally/crumbly? Can you roll them into little oily balls or do they just mix back into the water if you try and pick them up? When you cool the water do they sediment, stay at the top, or go away entirely? Is the colour of the water unchanged after heating? Is the amount that appear variable or roughly the same every time?
I wash all my dishes by hand, rinse them, and then spray them lightly with a mixture of
50% isopropanol
50% di water
5-10 drops of essential oil of grapefruit (enough to make whatever volume you are preparing fragrant)
When I was a teenager I was a manager at mcdonalds and they made me take a food safety class: wash, rinse, sanitize. And if you're hand drying use a goddamn NEW towel every time, I can't stress that enough. I have a weird kind of germaphobia where I don't mind public washrooms or handshaking or anything like that, but if I think the dishes I'm eating off aren't clean I find it very difficult to eat, so this helps a lot. If any other autistanons are reading this maybe it'll help you too.
You know those plastic containers that get stained with spaghetti sauce?
3% H2O2 (15-30 mLs)
couple grams of borax (adjust to volume of container)
WARM water (50-60 C, not boiling)
just a bit of dilute soap in di (just to add a surfactant)
Yeah that fucking obliterates shitty spaghetti containers I love it.
Anyway to summarize my blog post, I may have autism but I almost never get sick, and I'm convinced it's because most germaphobes are doing it wrong; you need to be worried about the germs you ingest, not the ones you come into skin contact with.
