Re: Your Nonstick Cookware

[Guest guest]

I got rid of mine a long time ago, along with everything aluminum. I now cook in vintage Revere Ware (stainless steel) or Corningware (glass). wrote: Read and weep. Dr. Mercola has been saying this for a long long time, but here are the studies on M. Shomon's site. http://www.ewg.org/node/26517

[Guest guest]

I’ve been holding onto my Calphalon

pans. I love them especially for eggs. I only have two but am having a

terrible time parting with them. The rest of my cookware is Revere Ware too.

Kim

From:

Texas_Thyroid_Groups

[mailto:Texas_Thyroid_Groups ] On

Behalf Of Jan

Sent: Friday, May 16, 2008 1:09 PM

To:

Texas_Thyroid_Groups

Cc:

Tennessee_Thyroid_Patients ;

The_Thyroid_Support_Group

Subject: Re:

Your Nonstick Cookware

I got rid

of mine a long time ago, along with everything aluminum. I now cook

in vintage Revere Ware (stainless steel) or Corningware (glass).

[Guest guest]

Me, too... I only cook eggs in the one small frying pan I kept, on low

heat.

The rest of mine are Saladmaster stainless steel, of which I have two

sets (two marriages) and they were bought way back when they were

affordable, and the company replaces anything that breaks, free, for

life. I love that stuff.

Marti

> I’ve been holding onto my Calphalon pans.  I love them especially for

> eggs.  I only have two but am having a terrible time parting with

> them.  The rest of my cookware is Revere Ware too.

>  

> Kim

[Guest guest]

According to one of the cooking groups I belong to, we should be able to

cook eggs in stainless steel with a little bit of oil or non-stick spray, if

we do not turn the pan on too high. They claim that if the eggs stick, the

pan is too hot.

My husband is the one who fries the egg. I'll have to have him experiment.

Saladmaster is supposed to be really nice cookware!

Re: Your Nonstick Cookware

Me, too... I only cook eggs in the one small frying pan I kept, on low

heat.

The rest of mine are Saladmaster stainless steel, of which I have two

sets (two marriages) and they were bought way back when they were

affordable, and the company replaces anything that breaks, free, for

life. I love that stuff.

Marti

> I’ve been holding onto my Calphalon pans.  I love them especially for

> eggs.  I only have two but am having a terrible time parting with

> them.  The rest of my cookware is Revere Ware too.

>  

> Kim

------------------------------------

[Guest guest]

It is very nice, but I have never been able to successfully cook eggs

(scrambled) and not have them stick... it's just a waste of egg/cleanup

problem, I guess.

Any burned on food will release from these pans upon soaking, which I

love.

Marti

> According to one of the cooking groups I belong to, we should be able

> to

> cook eggs in stainless steel with a little bit of oil or non-stick

> spray, if

> we do not turn the pan on too high. They claim that if the eggs

> stick, the

> pan is too hot.

>

> My husband is the one who fries the egg. I'll have to have him

> experiment.

>

> Saladmaster is supposed to be really nice cookware!

[Guest guest]

Season the pan in the following manner. You probably only need to do this once.

Heat the pan. Then add some oil. It is best to use an oil which tolerates a lot of heat such as peanut oil, but any oil will work. Continue to heat for several minutes, not allowing the oil to brown. Wipe out any excess oil with a paper towel. Your pan is now seasoned. If you do not use any harsh cleansers or put it in the dishwasher, it should retain its non-stick qualities.

When preparing eggs, always heat the pan first, then add the butter or oil. Add the eggs only when the butter is fully melted, but not browning.

> > > According to one of the cooking groups I belong to, we should be able > > to> > cook eggs in stainless steel with a little bit of oil or non-stick > > spray, if> > we do not turn the pan on too high. They claim that if the eggs > > stick, the> > pan is too hot.> >> > My husband is the one who fries the egg. I'll have to have him > > experiment.> >> > Saladmaster is supposed to be really nice cookware!>

[Guest guest]

The " waterless cooking " feature of these pans means that they cannot be

seasoned. I will try that with one of my other stainless pans,

though!

Marti

> Season the pan in the following manner. You probably only need to do

> this once. 

>

> Heat the pan. Then add some oil. It is best to use an oil which

> tolerates a lot of heat such as peanut oil, but any oil will work.

> Continue to heat for several minutes, not allowing the oil to brown.

> Wipe out any excess oil with a paper towel. Your pan is now seasoned.

> If you do not use any harsh cleansers or put it in the dishwasher, it

> should retain its non-stick qualities.

>

> When preparing eggs, always heat the pan first, then add the butter or

> oil. Add the eggs only when the butter is fully melted, but not

> browning.