Pots and Pans

[Guest guest]

In a message dated 1/22/2000 9:12:04 PM Eastern Standard Time,

siuan.mcgahan@... writes:

<< I have been looking at copper with stainless

steel interior, but also iron pots as a source of iron in my food. Does

anyone have any recommendations, ideas or warnings?

Thanks, >>

I've heard that stainless steel is not all alike.

That poorer quality stainless steel leaches out nickel.

Ann

[Guest guest]

Hi Siuan and Everyone,

I think the choice of cookware is very important for people with thyroid

disease. Healthy people can probably eat out of anything, but hypers and

hypos need every edge they can get. I recommend glass cookware. Corning

makes a set which we have. When I was recovering from hyperT I tried to use

glass whenever possible.

We have some teflon (or some other non-stick) aluminum frying pans which

are easy to use, but I am very concerned about both the aluminum coming

through the teflon and the teflon itself. I was pretty sure I noticed an

association between cooking my morning eggs in these frying pans and getting

hyper symptoms, so I began eating all my eggs hard-boiled.

I'm even concerned about stainless steel. There are many metals in

stainless and although I haven't done an extensive research yet, I do know

that chromium is used in stainless. Chromium is an essential mineral, but

chromium forms different radicals and some of these, especially the Chromium

6 radical, are very damaging to tissues because of the free radical

generation.

I would recommend staying with glass, using butter to fry in, even though

it's a little more work cleaning the cookware.

[Guest guest]

and all,

Your suggestion of glass cookware was interesting to me, as a Chinese

acupuncturist I saw for a while insisted I boil the herbs in glass cookware

only. I guess this is because glass doesn't interfere in any way with

whatever is in the herbs, so it probably is the safest method for cooking in

general.

AntJoan

[Guest guest]

In a message dated 1/24/00 12:43:28 AM !!!First Boot!!!, AntJoan@...

writes:

<< and all,

Your suggestion of glass cookware was interesting to me, as a Chinese

acupuncturist I saw for a while insisted I boil the herbs in glass cookware

only. I guess this is because glass doesn't interfere in any way with

whatever is in the herbs, so it probably is the safest method for cooking in

general.

AntJoan >>

Hi Joan and Everyone,

Perhaps one of the main problems with metal cookware is the possibility

that the electrical conductivity of the cookware is modifying the nutrients

in the food.

I've always found it extremely interesting that of all the elements that

could be involved in thyroid function, zinc and copper seem to be the most

important. These two metals are also the metals which can be used to make a

battery. Electrons flow from one to the other and this flow could be

facilitated by metal cookware and metal forks, spoons, and knives.

I have no idea if the electrical conductivity of zinc and copper is

important in the function of the thyroid, but it may not be a coincidence

that these two metals are the key to thyroid function.

Maybe wooden spoons would be a good idea along with glass cookware.

[Guest guest]

I'm still using my waterless cookware from 30 years ago. I remember going to

a dinner presentation, and after it was over, I surprised my husband when I

told him real low that I really did want a set. He surprised me, too, and

bought it for me.

pots and pans

> I use a set of the old Revereware that was my mother's. You can still buy

it

> today. It's the steel pan with the copper bottom. They are especially

> compatible with a gas stove, though I now use mine on electric as well.

Always

> easy to clean too. I wonder if the new ones are still steel? I would

check in

> case they've switched to aluminum. If they are still steel, they are a

great

> value. Not expensive like the Calphalon or other designer cookwares.

Over

> the years I've purchased a few expensive pans, and I always go back to the

> Revereware.

[Guest guest]

In a message dated 5/21/2004 10:43:58 PM Eastern Daylight Time,

dmurr58@... writes:

Not expensive like the Calphalon or other designer cookwares

I bought expensive Calphalon coated pots and pans in a set and they're

already showing severe wear after 2 years.

[Guest guest]

All Clad is the best, IMO. I read rave reviews in the Cooks Illustrated

publication (no advertising so they judge based on their real opinions).

Most of the chefs on food television shows use All Clad. Of course what they

have is who sponsors them but I'd like to think that the chefs like and

request All Clad. These will last a lifetime. I especially like them as the

handles are metal so my gas stovetop doesn't melt them.

I am not thrilled with the Calphalon I own and am slowly replacing it with

All Clad.

If you read the Cooks Illustrated back issue about evaluation of pots and

pans it gives lots of background info such as which metal and which pan most

evenly distributes the heat and other technical cooking stuff. There was

also an episode on " Good Eats " about pans, you can check on Food TV network

to see if it is rerunning anytime soon.

Of course stay away from aluminum anything.

HTH,

[Guest guest]

Are they not all made from Aluminum?

[Guest guest]

Stainless steel or cast iron are best. A seasoned cast iron pan is quite

nonstick, though I always use stainless steel for sauteeing greens, as I

don't like the taste or color cast iron gives them. Using other natural

pots and pans, as recommended by the manufacturer, is fine too...like glass

or clay or stone. A good stainless steel pan with a thick bottom is very

useful, as is a good old cast iron frypan.

Avoid teflon, calphalon, and aluminum...do they even make aluminum pans

anymore? Calphalon has an aluminum core, and unless you are very careful

about how you clean it, the anodized coating will get little pits in it,

rendering it useless for protecting you from the aluminum or keeping it

nonstick.

That's my 2 cents.

Pots and Pans

This did not seem to post so resending!

hi all

I was wondering if someone would tell me the best/safest cooking

material for pots and pans would be?

i know it was mentioned in a previous thread but I cannot locate it

at this time

Thank you for your help

Lynn

[Guest guest]

Try www.greenpeople.co.uk for shampoo, bodywash, toothpaste etc.

Also '' products from health food stores.

Can't comment on pots & pans - I just use stainless steel no non-stick.

Hope helps

Gail

>

> I live in the UK (London). Which pots and pans can I get here

(brand)

> that are safe to use(also in chelation)?

> also those who live in the UK, which body wash, soap and shampoo do

you

> use for your children?

>

> Thanks :-)

>

[Guest guest]

Many common questions come up again and again, most certainly the issue of

cookware, and

we have the blessing of thousands of messages saved in our ARCHIVES, dozens of

which

address detailed information about cookware, where to get it, what to buy, what

to avoid.

Sadly, many of our members stubbornly refuse to trim their posts so our limited

archive

space is quickly filling up with clutter. Still, there is a TON of good

information to be found

there.

If you use the SEARCH feature, typing in the topic of your interest, you will

get immediate

access to past conversation about your concern. New topics, of course, need to

be written

about, which is also great. By searching FIRST, you could save someone the

finger pain of

retyping the same information, and others the effort of rereading information.

Since the search feature operates by TITLE of the post, it's always a good idea

to title your

new post with the topic at hand, for example " Cast Iron Pots- Good or Bad? "

rather than " I'm

thinking about what I should cook in " or something like that.

Moderator Will

[Guest guest]

Stainless is always good and is easy to get it

completely clean. For baking or frying or making

soups/stews, you can't beat cast iron. Once it is

conditioned from use, it will last for eternity. It

spreads heat evenly and is virtually indestructible.

Just don't wash it in soapy water and don't use metal

scrubbies. You can clean them quite nicely with kosher

salt and cooking oil.

--- H <miahornquist@...> wrote:

> Can anyone recommend some good pots and pan. I know

> teflon is bad and I

> believe aluminum also. How about stainless steel?

>

> Thanks,

>

>

>

________________________________________________________________________________\

____

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[Guest guest]

Aluminum is bad because studies are linking it to Alzheimer's disease.

Do not use aluminum pans. If you need to COOK with aluminum foil, you need

to line the food with parchment paper.

Teflon produces toxic gases if you put the pans on the stove. This gas is

not good for us, and can kill animals, such as pet birds. Elecrtic devices

-pizelle and waffle irons- etc are somewhat safer, because you cannot over heat

them as easily. Never, never, use metal utensils with teflon equipment though,

or you will scrape the dangerous substance into little flakes into your

food. With all that said - teflon is a known carcinogen - and due to the misery

it has reaked in towns where it is produced, it is being phased out.

Stainless Steel is much safer. One word of caution though: Do not scour it

with metal, or scrape the bottoms a lot with metal utensils. Stainless steel

is fine - until you grind up the surface and put that into your food. It is a

good choice for pots you boil water in, etc. You are very right in tending

toward stainless steel for saftey.

Cast iron in the best. Seasoned cast iron pans are the original non-stick!

You can use these without fear, because a little iron in your food won't hurt

you. Use cast iron pans for most of your frying and sauteeing. (You will

probably also want a stainless steel sautee pan for a few applications though)

A couple things to remember with cast iron:

1) Don't over scrub it. You don't want to take the smooth black season coat

off that you have worked so hard to get. It keeps your food from sticking.

Put some boiling water in the pan, and swish of any adhering food with a brush.

2) Dry your pans well. They can rust otherwise. Use a papertowel, if you

don't like your dish towels turning black.

3) There are a few foods you cannot cook in cast iron.

This is because cast iron is what is called a reactive metal. Acids and

reactive metals DO NOT mix.

So, vinegar, lemons, tomato sauce, etc, are all out if you are cooking in

cast iron.

The cream of the crop of pots and pans is cast iron enamal. This is cast

iron - with all it's excellent heat retention- coated with a thin layer of non

reactive porcelain. You can cook anything in these. This is what I cook all

my soups, stews and sauces in. Le Creusette is the standard, but

Batali, Kohls, and Target also have a few pieces.

Enamel cookware is the safest for your health, and best. The only thing to

remember is it can be expensive. So pace yourself if you are buying a set, and

remember Christmas is only 6 months away today!

Sincerely,

Matt Di Clemente

Brick, New Jersey

************************************** See what's free at http://www.aol.com.

[Guest guest]

I like the Visions glass cookware. here's one source but it's cheaper on Ebay.

http://www.chefsresource.com/visions-cookware.html

>

> Can anyone recommend some good pots and pan. I know teflon is bad and I

> believe aluminum also. How about stainless steel?

>

> Thanks,

>

>

[Guest guest]

Hi Bee and Everyone! I've spent about the last 4 hours researching the website

and the blog for healthy cookware. I have what is consider to be high quality

stainless steel pots and pans, and until I read the cookware section of the

recipes, I thought my cookware was healthy. They do not attract magnets. After

researching, I know that I need stainless steel cookware. I can't figure out

which ones are safe though. Not even from what was listed on Bee's site. Many

are labeled 18/10. I found that 18/0 rust easy and are not as high quality.

Aluminum sandwiched inbetween confuses me...is that an 18/10 pot?

Should I be concerned with my current cookware?

Can someone make a recommendation for Stainless Steel cookware. I know that

would work best with the type of stove I have.

I'm overwhelmed..can someone help. I really tried hard to research the answers

for myself. Thank you,

[Guest guest]

Hi , I saw his website before posting and did some internet searching.

There are many unhappy customers who bought the set and ended up throwing the

pots/pans in the trash and their money away. Apparently the enamel chips off.

I really don't know if it necessary for me to switch at all. If I do, I want

Stainless Steel that doesn't leach. My CURRENT stainless steel is 18/10.

Thank you for thinking of me. I know that Dr. Mercola is reputable but I

research everything before buying...especially since my current pot/pans were a

health investment and cost me a small fortune.

Blessings,

>

> > Hi Bee and Everyone! I've spent about the last 4 hours researching

> > the website and the blog for healthy cookware. I have what is

> > consider to be high quality stainless steel pots and pans, and until

> > I read the cookware section of the recipes, I thought my cookware

> > was healthy. They do not attract magnets. After researching, I know

> > that I need stainless steel cookware. I can't figure out which ones

> > are safe though. Not even from what was listed on Bee's site. Many

> > are labeled 18/10. I f ound that 18/0 rust easy and are not as high

> > quality. Aluminum sandwiched inbetween confuses me...is that an

> > 18/10 pot?

> >

> > Should I be concerned with my current cookware?

> >

> > Can someone make a recommendation for Stainless Steel cookware. I

> > know that would work best with the type of stove I have.

> >

> > I'm overwhelmed..can someone help. I really tried hard to research

> > the answers for myself. Thank you,

> >

> >

> >

>

>

>

>

[Guest guest]

>

> Hi Bee and Everyone! I've spent about the last 4 hours researching the

website and the blog for healthy cookware.

Hi ,

I use all pyrex glass pans. They are perfect, no toxins, no rusting,

lightweight, and you can find them on ebay super cheap. They made them in the

60s but no one makes a modern version unfortunately. Only drawback is the risk

of breaking them but I've used 3 of mine for 2 years now and never broke one.

Fingers crossed it will stay that way.