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 Post subject: Cookware
PostPosted: Fri Jan 07, 2011 11:16 am 
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Location: Burleson,Texas
Can anyone suggest some good cookware that won't leach toxins into our food? We are about to buy a new set of post and pans.


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 Post subject: Re: Cookware
PostPosted: Sat Jan 08, 2011 8:05 am 
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Stainless and cast iron are great. If you're looking for non-stick, there's some call Scanpan (carried by Sur La Table) that have no toxins in the coating and the coating is actually fused onto the metal. They swear it won't scape off. I have a small scanpan for eggs and it's really slick!

http://www.scanpancookware.com/

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 Post subject: Re: Cookware
PostPosted: Tue Jan 11, 2011 2:15 pm 
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Thank you. This helps a lot.


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 Post subject: Re: Cookware
PostPosted: Wed Jan 12, 2011 7:24 am 
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When searching for non-stick, you will want to look for indication that it's PFOA-free.

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 Post subject: Re: Cookware
PostPosted: Wed Jan 19, 2011 1:22 pm 
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The ScanPan is made from aluminum. Is that not a problem?


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 Post subject: Re: Cookware
PostPosted: Fri Jan 21, 2011 7:39 am 
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Your food is not coming in contact with the aluminum because of the PFOA-free non-stick coating.

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 Post subject: Re: Cookware
PostPosted: Mon Mar 14, 2011 11:52 pm 
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I think the Aluminum and Alzheimer's connection has been debunked for a while now, but I must confess I still avoid cooking on aluminum.

The Frugal Gourmet, before he vanished from the face of public television, used to have a good rule of thumb for frying in a regular (i.e., cast iron) skillet (and I suppose could apply to any other pan): "Hot pan, cold oil, food won't stick."

If you start your pan cold and pour your oil in and let them heat together, the anti-stick capacity of the oil isn't the same as if you wait until your pan is hot then add your room temperature oil. It really does work better that way, but you'd probably have to look to Alton Brown and Good Eats for the science behind it.

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 Post subject: Re: Cookware
PostPosted: Thu May 05, 2011 8:12 pm 
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If you don't want non-stick, using the suggested manufacturer I mentioned above, the don't just get an aluminum pan, get a stainless one. I cook every night and used to work at Sur La Table and can tell you that stainless is the answer.

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 Post subject: Re: Cookware
PostPosted: Sun Jun 12, 2011 2:34 pm 
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Saladmaster is the only cook ware that will not leach metals into your food. The cooking surface is 316ti stainless steel and is unique to the industry. A simple backing soda test will tell if your cookware is leaching into your food. Just add 1 level teaspoon of baking soda to two cups of water, boil for 5 minutes let cool and taste; anything more than the salty backing soda taste is what's being leached into your food.


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 Post subject: Re: Cookware
PostPosted: Mon Jun 13, 2011 8:18 am 
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There are many companies that have stainless cookware that don't leach into your food. Visit a culinary store like Williams Sonoma or Sur La Table to find a dozen or more.

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 Post subject: Re: Cookware
PostPosted: Tue Oct 25, 2011 3:55 am 
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While buying a non stick cookware, the first thing that needs to be checked is the coating which is used.Non stick cookwares coated with Teflon is harmful for Human Body. It has a substance called Carcinogen which can initiate cancer. There are several coating which are 100% natural.Ecolon is one of them. Neoflam is manufacturing non stick cookwares coated with Ecolon.


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 Post subject: Re: Cookware
PostPosted: Tue Oct 25, 2011 6:41 am 
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Yes, we have been talking about the coating in the previous posts.

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