Guest guest Posted November 24, 2004 Report Share Posted November 24, 2004 Oh they still make aluminum pans all right. My friend was questioning me about why aluminum pans are considered bad for your health. I don't know the detailed explanation, just had the general impression that the aluminum comes off in the food and is a poison. I've heard health warnings about it from many different sources. I use aluminum foil occassionaly, dunno how bad that is. - T --- wrote: Date: Tue, 23 Nov 2004 13:33:38 -0700 From: " " <bloggertypeo@...> Subject: RE: Pots and Pans 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. __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 24, 2004 Report Share Posted November 24, 2004 > Also, have heard foil wrap used directly around meat will contaminate > it. > > lorrie > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ **So what do you put over your meat when you cook it then ? ) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 24, 2004 Report Share Posted November 24, 2004 Someone had mentioned somewhere about using parchment paper. That is what I use. Especially to reheat in the oven. Works really well. Debra > > > Also, have heard foil wrap used directly around meat will > contaminate > > it. > > > > lorrie > > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ > > **So what do you put over your meat when you cook it then ? > > ) > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 25, 2004 Report Share Posted November 25, 2004 I meant in the oven - don't you find it dries out too quickly if not covered ? I never thought about braising - it's been a long time since I bought or cooked any meat ;o) thanks ) Quote Link to comment Share on other sites More sharing options...
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