Guest guest Posted March 13, 2003 Report Share Posted March 13, 2003 --- In , Idol <Idol@c...> wrote: > Yes, nickel carbonyl gas is caused by the gas flame touching the > stainless steel, so it has no bearing on a stainless steel > cooking surface, just on stainless steel pot and pan bottoms. I did a Google search on this stuff, and apparently it's not that stable: " When exposed to heat or flame the compound explodes and it can react violently with air, oxygen and bromine. " I find it hard to believe that a compound like that would last too long in the presence of the flame that spawned its creation. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2003 Report Share Posted March 13, 2003 Dedy- >WELL... what about stainless steel cutlery then?... I really don't think there's anything wrong with that. (I hope not, anyway, as I have a lot of it!) It's not being exposed to a gas flame, and while it is used with acidic foods, the food isn't spending a lot of time being cooked in contact with the cutlery. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2003 Report Share Posted March 13, 2003 - >I find it hard to >believe that a compound like that would last too long in the presence >of the flame that spawned its creation. Sure, in a sealed reaction chamber, but the real world is messy, and no compound is ever fully consumed. At any rate, you can take this information or leave it, but my grandfather was a very intelligent scientist with a number of patents to his name, so I choose to trust his judgement on matters in his own field. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2003 Report Share Posted March 13, 2003 Robin- >Is good ol' cast iron still the best then, even with acidic foods? >Do you prefer the enamel glazed over un-glazed cast iron? No, I definitely wouldn't want to use bare cast iron. I don't want the iron leeching into my food, and I can't really see how the nonstick coating that develops from the iron and burnt cooking oil can be healthy either. Fully-seasoned cast iron sure is great otherwise, though. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2003 Report Share Posted March 13, 2003 Mike- >Given the ubiquity of such cookware, this is a very important topic. Absolutely, but few people seem to care about the similar ubiquity of aluminum cookware, and I'd be far more concerned about my food (particularly acidic foods!) touching aluminum than I am about metals leeching out of stainless steel or stainless steel offgassing nickel carbonyl gas. >but we still never have answers to most of our simple, important, >practical questions!!! (like, when can we find out how much of different >minerals are actually in our stocks???) Aaaaargh!!! I sure would like to know the answer to that question. It seems to me that stock probably isn't a terrific source of calcium or magnesium -- by all appearances, the crumbly bones left after making stock are missing more protein (which causes the stock to gel) than they're missing calcium. The stock probably helps us absorb dietary calcium better, though. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2003 Report Share Posted March 13, 2003 How do you season and blacken stainless steel? Michele (I do use my stainless pans more than cast iron, though. And my wife is not ready to season and blacken the stainless pans yet) - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2003 Report Share Posted March 13, 2003 I love cast iron, but it would really mess up my lovely glass cook top! : ( When the ceramic cook top by Corning first came out many years ago, a set of corning " Cook Mates " was included with it. My mother purchased one. The dishes are so perfectly flat on the bottom that if set on a drop of water on the counter they can't be picked up. They have to be slid off the counter. Now THAT is flat! Judith Alta -----Original Message----- Doesn't anyone have plain ol' cast iron as a recommendation? Isn't that supposed to be healthier than stainless? (I do use my stainless pans more than cast iron, though. And my wife is not ready to season and blacken the stainless pans yet) - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2003 Report Share Posted March 13, 2003 Michele I believe you do it the same way, smear it with lard & bake in the oven. After that you only scrub it to re-season it. Just scrape it & wipe it - low maintenance clean-up. Do a search on " how to season cast iron " you should find some exact directions. ----- Original Message ----- From: " Michele Rowley " <jrowley8@...> < > Sent: Wednesday, March 12, 2003 11:25 PM Subject: Re: Pots/Pans > How do you season and blacken stainless steel? > > Michele > (I do use my stainless pans more than cast iron, though. And my wife is not > ready to season and blacken the stainless pans yet) > > > > > - > > > Quote Link to comment Share on other sites More sharing options...
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