Guest guest Posted March 15, 2006 Report Share Posted March 15, 2006 I feel safe with the new silicone bakeware, etc. I sure don't with teflon. I can t believe the people I've seen cooking in teflon pans with half the teflon peeling off. Yikes! That really scares me. Donna --- Amy <sandpiperhiker wrote: > > Just be careful using products like that. When > hot, things like > > silicone and especially Teflon put off dangerous > and potentially fatal > > fumes to pets. Teflon has killed more than it's > share of birds and > > they have found it in children. DuPont is really > up the creek for this > > product. > > I don't believe that's the case with silicone items; > perhaps with > silicone coatings? I have definitely heard that > about teflon-type > nonsticks. It's difficult for a silicone pan to get > hotter than 550 > or so degrees, and I think it takes temps higher > than that to cause > any volatility. > > Lemme see what google turns up... > > Try this one: > > http://www.dld123.com/q & a/qandatemp.php?id=Q24 > > > > > Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good. Source: Alice May Brock Quote Link to comment Share on other sites More sharing options...
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