this post was submitted on 03 Jul 2026
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Ultra pure slow melting.... ok... it melts just like regular water
Extra micro plastics infused for the smooth slower melt
Though if you're using a plastic ice cube tray to make ice cubes, there's a good chance you're bringing your own microplastics.
Source: got a metal ice cube tray and noticed that weird "old ice" flavour and subtle sheen on the drink surface as it melted is no longer there.
Are you able to twist the metal ones to free the ice? The flexibility of plastic makes that the best way to free the cubes.
It comes in two pieces, a bottom tray, and a grid that is hinged and has a handle. Then, to break the ice, you just torque the handle, which shifts the grid angle, forcing each cube to move and come free. Works best if you move the ice to a different container at this point but you don't have to.
If you do a search for "metal ice tray", it should come up in the images (to avoid linking an amazon image).
I like it better than the plastic trays for this. Both can be a pain in the ass but in different ways. Plastic trays can snap when you bend them (haven't had one snap in half but I have had one snap some of the structural supports) and often the ice just settles back in its place after you loosen it and you need to "bounce" it a bit until the ice turns in the cavity so you can grab it. With the metal tray, it doesn't just free the ice easily when you break it (though still easier than the bouncing game) and if you lift the grid part out, you'll probably need to use a different container or just leave the grid off until you make new ice.
The old ice flavor is bacterial biofilm on the plastic tray, metal is easier to clean
Any nutritional value to that biofilm?
Probably a true claim, because surface area
It's to minimize surface area, making water dilution in cocktails a slower process. An ice sphere would be ideal for this but it's better than ice from your freezer in that specific task.