Guest guest Posted January 17, 2009 Report Share Posted January 17, 2009 I am in the market for a new set of pots and pans. Any suggestions? Should I stay away from teflon? Thanks Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 20, 2009 Report Share Posted January 20, 2009 i'd lean toward cast iron or stainless steel...my opinion --- On Sat, 1/17/09, Barb Brown <coloradohalle wrote: Barb Brown <coloradohalle New Pots & pans Saturday, January 17, 2009, 7:06 AM I am in the market for a new set of pots and pans. Any suggestions? Should I stay away from teflon? Thanks Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 20, 2009 Report Share Posted January 20, 2009 Definitely stay away from Teflon! And get rid of any you already have. You can go stainless steel all the way, and perhaps add in some cast iron. Liz , " Barb Brown " <coloradohalle wrote: > > I am in the market for a new set of pots and pans. Any suggestions? > Should I stay away from teflon? Thanks > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 20, 2009 Report Share Posted January 20, 2009 , " Barb Brown " <coloradohalle wrote: > > I am in the market for a new set of pots and pans. Any suggestions? > Should I stay away from teflon? Thanks > Dear Barb, NO aluminium, it ends up in your brain. And NO teflon! You know how Teflon always ends up scratched, no matter how careful you are? The stuff that was dislodged by the scratches ends up in your food/body. I really like my cast-iron frying pans. If some iron gets into the food, especially acid food like tomato sauce, it is harmless and even good for me. Consider a slow cooker AKA crockpot with a ceramic inside as part of your collection. Crockpots work great for things like soups, stews, chillies, pot-roasts. Have fun! Ien in the Kootenays http://freegreenliving.com http://wildwholefoods.net Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 21, 2009 Report Share Posted January 21, 2009  Forgot to add-i had a set of the enamel sauspans ( they look great) once but i burnt something in one and after that the enamel started to chip off into the food so i thu them out---i don't think theyre safe either --- On Wed, 21/1/09, Elizabeth Brandegee <lightspirals wrote: Elizabeth Brandegee <lightspirals Re: New Pots & pans Received: Wednesday, 21 January, 2009, 5:22 AM Definitely stay away from Teflon! And get rid of any you already have. You can go stainless steel all the way, and perhaps add in some cast iron. Liz , " Barb Brown " <coloradohalle@ ...> wrote: > > I am in the market for a new set of pots and pans. Any suggestions? > Should I stay away from teflon? Thanks > Stay connected to the people that matter most with a smarter inbox. Take a look http://au.docs./mail/smarterinbox Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 21, 2009 Report Share Posted January 21, 2009 Teflon (or any non-stick) puts out toxic vapors when heated over a certain temperature (not very high). Here's one article: http://www.birdboard.com/forum/bird-board-discussion/10220-backup-article-teflon\ -toxicity.html Aluminum leaches into your food/water, and aluminum does not belong in a body beyond tiny trace amounts. I'm trying to even get away from stainless steel, because I keep reading different things about the " coating " that wears off, exposing toxic metals... I love enamel, and it sounds like it must be perfectly safe as long as it's not made with lead, but it is pretty delicate. Glass (like " Visions " ) and cast iron are my favorite pans. That glass they use (different minerals than what your drinking glasses are made of? heat-treated?) is really tough; I've never broken one of these pans, and I just don't stir things in them with a sharp metal fork, so I've had a couple of these glass pots for many years, and I feel like they are not putting any toxic substances into my air or food. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 21, 2009 Report Share Posted January 21, 2009 Le Creuset pans are wonderful, and they are built to last! On Jan 20, 2009, at 9:13 AM, Max wrote: > i'd lean toward cast iron or stainless steel...my opinion > > --- On Sat, 1/17/09, Barb Brown <coloradohalle wrote: > Barb Brown <coloradohalle > New Pots & pans > > Saturday, January 17, 2009, 7:06 AM > > I am in the market for a new set of pots and pans. Any suggestions? > > Should I stay away from teflon? Thanks > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 22, 2009 Report Share Posted January 22, 2009 I love my stainless steel! Just love them. So easy to clean. though the outer finish takes extra drying with clean cloth to keep off water spots. But LOVE them! I have cuisanart brand. , " jmr1290 " <jomarex wrote: > > Teflon (or any non-stick) puts out toxic vapors when heated over a > certain temperature (not very high). Here's one article: > http://www.birdboard.com/forum/bird-board-discussion/10220-backup- article-teflon-toxicity.html > Aluminum leaches into your food/water, and aluminum does not belong > in a body beyond tiny trace amounts. I'm trying to even get away from > stainless steel, because I keep reading different things about the > " coating " that wears off, exposing toxic metals... > > I love enamel, and it sounds like it must be perfectly safe as long as > it's not made with lead, but it is pretty delicate. Glass (like > " Visions " ) and cast iron are my favorite pans. That glass they use > (different minerals than what your drinking glasses are made of? > heat-treated?) is really tough; I've never broken one of these pans, > and I just don't stir things in them with a sharp metal fork, so I've > had a couple of these glass pots for many years, and I feel like they > are not putting any toxic substances into my air or food. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 24, 2009 Report Share Posted January 24, 2009 Hello Everyone, No one seemed to mention the Corningware Glass Pots and Pans. Has anyone heard how safe these are? I personally can't handle the taste of food from stainless steel or cast iron. Well, I have to be unbelievably hungry I should say to eat it. Sending love and light... Sharon http://foru2bhealed.angelfire.com/ ----- , " Barb Brown " <coloradohalle wrote: > > I am in the market for a new set of pots and pans. Any suggestions? > Should I stay away from teflon? Thanks > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 28, 2009 Report Share Posted January 28, 2009 Hi Sharon- I use Corningware's Pyrex pans without any issues. (and I'm quite sensitive to everything). But, I will say that food seems to stick more than in other pans. I agree about stainless steel and plain cast iron, they each give a certain taste to the food. I also use Le Creuset. But I can't get a true " crispy stir fry " effect with it. My meals end up moist but with overcooked veggies. Or maybe, I just don't know how to cook! Has anyone used the cookware Dr. Mercola is selling? It appears to be similar to Le Creuset. If you use it, does it give that crispy stir fry effect? Or is that only possible with toxic teflon and the like? Thanks and be well, Janet in Atlanta <foru2bhealed wrote: Hello Everyone, > > No one seemed to mention the Corningware Glass Pots and Pans. Has > anyone heard how safe these are? > > I personally can't handle the taste of food from stainless steel or > cast iron. Well, I have to be unbelievably hungry I should say to > eat it. Sending love and light... Sharon Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 30, 2009 Report Share Posted January 30, 2009 Hello Janet, I have had some problems with sticking on Corningware too, but use the natural cooking sprays now which helps. I won't use them for things like pancakes or fried eggs. I also had an after thought about this discussion. The pots and pans Rachael Ray has in her collection are worth looking at. I watch her show, and she is always talking about things that make food taste natural and are the healthiest for you. I have found her brand for sale online outside her website. I found this discussion about Dr. Mercola's pots and pans online that I thought was interesting. Seems to have pros and cons. http://chowhound.chow.com/topics/538574 I am told that my stir fry pan does not work for me because I don't stand over it and stir constantly. I use a big flat based pan for stir fry with no problem. It's just easier. Sending you love and light... Sharon , " feelinfunny2003 " <feelinfunny2003 wrote: > > Hi Sharon- > > I use Corningware's Pyrex pans without any issues. (and I'm quite > sensitive to everything). But, I will say that food seems to stick > more than in other pans. > > I agree about stainless steel and plain cast iron, they each give a > certain taste to the food. > > I also use Le Creuset. But I can't get a true " crispy stir fry " effect > with it. My meals end up moist but with overcooked veggies. Or maybe, > I just don't know how to cook! > > Has anyone used the cookware Dr. Mercola is selling? It appears to be > similar to Le Creuset. If you use it, does it give that crispy stir > fry effect? Or is that only possible with toxic teflon and the like? > > Thanks and be well, > Janet in Atlanta > > <foru2bhealed@> wrote: > Hello Everyone, > > > > No one seemed to mention the Corningware Glass Pots and Pans. Has > > anyone heard how safe these are? > > > > I personally can't handle the taste of food from stainless steel or > > cast iron. Well, I have to be unbelievably hungry I should say to > > eat it. > Sending love and light... > Sharon > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 30, 2009 Report Share Posted January 30, 2009 I have found that when using the corning ware pans, it's necessary to use a more moderate heat. If you are cooking with electricity, heat the element to high, then reduce the heat to medium, then put the pot on the stove. Using this lower heat as well as spraying with a quality product, you should have no problems. Sharon wrote: I have had some problems with sticking on Corningware too, but use the natural cooking sprays now which helps. I won't use them for things like pancakes or fried eggs Abundant Blessings, Cynthia Quote Link to comment Share on other sites More sharing options...
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