Guest guest Posted January 6, 2007 Report Share Posted January 6, 2007 We have been trying to phase out the old Teflon cookware and replace it with something safer. We have tried stainless steel which is okay but stuff sticks to it so bad. I know cast iron is good after its seasoned but its so heavy. So are there other safe, convenient options? Stan Crane 1-303-360-0100 stancrane www.TeamGlyco.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 12, 2007 Report Share Posted January 12, 2007 Glass cookware. I love it. Cast iron is too heavy for my tastes, and all that seasoning to get it to the non-stick point. Samala, Renee ---- We have been trying to phase out the old Teflon cookware and replace it with Something safer. We have tried stainless steel which is okay but stuff Sticks to it so bad. I know cast iron is good after its seasoned but its so Heavy. So are there other safe, convenient options? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 12, 2007 Report Share Posted January 12, 2007 Hi Stan, Nikken just came out with some excellent cookware. Before I write a ton of info here about it, I need to warn you that the price compared to Teflon is quite high. I know at least three people who put their other expensive cookware like Cordon Blue up for sale when they bought the Nikken set though. A local lady who runs a " copper chef " contest (like Iron Chef on TV) says all chefs who've tried it are switching over. It has an electron generator built into the handle (change the battery about once a year). What that does is prevent oxidation from taking place. Your veggies and fried foods don't turn lifeless and brown and they retain flavor and antioxidants and way more enzymes than any other cookware. They're stainless steel (5 layers). If you don't know a Nikken consultant I can email you a brochure and I think I have some photos of cooking experiments too or perhaps some links and lots of testimonials. Right now there are only sets but in the future they will be selling items separately. Sharon , " Stan Crane " <stancrane wrote: > > We have been trying to phase out the old Teflon cookware and replace it with > something safer. We have tried stainless steel which is okay but stuff > sticks to it so bad. I know cast iron is good after its seasoned but its so > heavy. So are there other safe, convenient options? > Stan Crane > > 1-303-360-0100 > > stancrane > > www.TeamGlyco.com > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 13, 2007 Report Share Posted January 13, 2007 Sharon, I want some for my birthday, and I already know a Nikken consultant! (you:)) Don't hold your breath, my bday is in July. This sounds awesome. I have been avoiding teflon and aluminum like the plague, but it is truly hard to find good stuff. It's funny how I can always justify spending money on health items. Please, do send me a brochure etc! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 13, 2007 Report Share Posted January 13, 2007 I have some glass cookware, but stuff really sticks to it and you have to really be careful with it. Especially potatoes. Ien in the Kootenays, mildly incapacitated by 2 glasses of red wine http://freegreenliving.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 13, 2007 Report Share Posted January 13, 2007 You want to go for quartz. Once you condition it, you'll hardly believe it when you break an egg into it and it slides out of the pan with no oil and no sticking!!! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 13, 2007 Report Share Posted January 13, 2007 I am gradually transitioning to glass and enamel pans. It's not even expensive if you frequent garage sales and second-hand stores. At Goodwill (where you can still *occasionally* find a bargain), I got a brand-new (paper sticker still on the bottom) heavyweight enamel stock pot and steamer set for $15. It doesn't match the other ones, but I don't care about that. Read up on stainless steel, and you might not want to use it. Toxic metals in the alloy, and a coating that I've probably scrubbed away (to reveal the toxic stuff) with all the scrubbing with steel wool. Joy , " Stan Crane " <stancrane wrote: > > We have been trying to phase out the old Teflon cookware and replace it with > something safer. We have tried stainless steel which is okay but stuff > sticks to it so bad. I know cast iron is good after its seasoned but its so > heavy. So are there other safe, convenient options? > Stan Crane > > 1-303-360-0100 > > stancrane > > www.TeamGlyco.com > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 14, 2007 Report Share Posted January 14, 2007 On the stainless steel cookware being a magnet for food that never wants to come off: I'm not too sure if you can purchase it at retail but this stuff does wonders and only takes a minute. When I worked at a hotel, we used Lemon-eeze on their stainless steel cookware in the suites. It will really take just about anything off. You'll definitely want to wash your hands, but the bottle will last you like a year. Sorry if this isn't helpful (if you can't buy it) but I thought I might mention it. Jasmine , " Stan Crane " <stancrane wrote: > > We have been trying to phase out the old Teflon cookware and replace it with > something safer. We have tried stainless steel which is okay but stuff > sticks to it so bad. I know cast iron is good after its seasoned but its so > heavy. So are there other safe, convenient options? > Stan Crane > > 1-303-360-0100 > > stancrane > > www.TeamGlyco.com > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 14, 2007 Report Share Posted January 14, 2007 Trick with stainless steel is lower cooking temperatures. I have a professional set and have to use very low temps, make sure the pan is well greased and stir more frequently. Jenny Kernan --- imbria25 <imbria25 wrote: > On the stainless steel cookware being a magnet for > food that never > wants to come off: I'm not too sure if you can > purchase it at retail > but this stuff does wonders and only takes a minute. > When I worked at > a hotel, we used Lemon-eeze on their stainless steel > cookware in the > suites. It will really take just about anything off. > You'll > definitely want to wash your hands, but the bottle > will last you like > a year. Sorry if this isn't helpful (if you can't > buy it) but I > thought I might mention it. > > Jasmine > > , " Stan > Crane " > <stancrane wrote: > > > > We have been trying to phase out the old Teflon > cookware and > replace it with > > something safer. We have tried stainless steel > which is okay but > stuff > > sticks to it so bad. I know cast iron is good > after its seasoned > but its so > > heavy. So are there other safe, convenient > options? > > > > > > > > > > > > > > > > Stan Crane > > > > 1-303-360-0100 > > > > stancrane > > > > www.TeamGlyco.com > > > > > > > > > > > > [Non-text portions of this message have been > removed] > > > > > Quantum Biofeedback Therapy Remote Healing or Local Sessions www.QuantumAssociatesofUtah.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 14, 2007 Report Share Posted January 14, 2007 where do you find quartz cookware? does it come in different stones for possible healing therapy use also? wow - what a concept. have a wonderful day! happy thoughts of love, peace and light! annie The fish are biting. Get more visitors on your site using Search Marketing. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 16, 2007 Report Share Posted January 16, 2007 this is a whole field that requires a sincere inquirery..............cooking utinsils through the ages have gone through many changes...the cleaners and methods for care as well........................pots and pans can have metalic reactions with acids and bases that can leave us with a reaction..............teflon particles..don't seem to be that nourishing..................the utinsils used by the military are perhaps the most durable though they may not appear as schick/slick..no..stuck................to have a batallion of men with indigestion is not dependible....................the old cast/iron ......though heavy and cumbersome,,,,,,,,,could be burnt...cauterized....oiled and go... dishes ...too in our society.....have come along way.........cost is still the main factor................but its the glazes and finishes that should leave us with a durable clean but inert surface........................glass has a lot of different properties............some are more porus.........some not hi-temp dishwasher safe................if you examine the glasses at lounges and restaurants.............that are constanlty rewashed.............sometimes you can find lipstick embedded through the surface...............yet i buy most of my glassware from restaurant wholesalers because they must meet certain standards.........and they are usually m/wave and dioshwasher safe....................i'm saying this because in many parts of the world....cooking utinsils are everything.........from a large metal pan that also is used to bath the baby..or sooth sore feet...........to coffee cans..........and some of the ladels and stir spoons.......... metalic reactants to an acidic broth................................how many people realize that alot of the digestive and attitude problems......as well as lifespans we're alterd by the pots in the castle kitchen...............the cups used for ceremonial wine drinking services....often contained lead................though i will say..one of the greatest tea drinks i ever had....was high in the mountains.....of dry birch................boiled in an old prospectors enameld pot cheers rod helfenstein; crescentwrench2003 All new Mail - Get a sneak peak at messages with a handy reading pane. Quote Link to comment Share on other sites More sharing options...
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