anyone know the benifits and drawbacks to the different bakeware

[Guest guest]

I am new to the group and my name is . I have been eating wild

for 1 year now. I still have health problems, but I am still on

presription medication and one can never truely be healthy while

taking pharmacudical poison. I am tapering back ever so slowly.

It took me 2 years to get off 1 medication, and have been tapering

another for 6 monthes now, should be off it in another year or two,

then only 1 more medication to go after that. If the pills don't

kill me before I get off I hope that the natural diet will heal me.

One can only hope.

I am alone in my eating wild in my house, the other members of my

household still eat junk, so this group, I hope will make me feel a

less isolated and weird in my quest to eat " good " food.

I have been reading the old posts, and am still somewhere in 2001

posts, so forgive me if the answer is out there someplace. If it is

you can just point me to the message number of the answer to my

question and I will read it there.

Question:

Does anyone know the benifits and drawbacks to different

cookeware/bakeware?

If anyone have had successes or failure with the following materials

please reply:

glass

cast iron

stoneware

stainless steel

Items you might list benifits or drawbacks to cooking in a certain

medium include: pie, cake, cookies, muffins, pizza, brownies, rolls,

bisquits, casseroles, meat and veggies, etc.

It seems to me everything always turns out better in the crockpot,

but mine is a small round one and many things I just can't squeeze

into it no matter how hard I try. It seems to be more than the

low aspect of the cooking, but the stoneware pot itself.

I tried to cook stuff in stainless or glass on a very low setting

and it naver turns out the same. Meat is tender in the Crockpot

and more dry in the oven using the other material to cook in.

same results for the veggies. I ofen use waterless cooking as

decribed in the book " Healing with Whole Foods " . I will describe

the method if anyone is interested.

I purchased new stainless steel bakeware to replace the dreaded

aluminum and non-stick stuff in natural lifestyles catalog. (jelly

roll pans and cake pans, etc) but was wondering if I should have

purchase stoneware? I think bread turns out cripy in stoneware and

I really don't like that way. Do the cookies, muffins, pizza and

other baked goods also turn out crispy on stoneware. I am

cosidering buying a stoneware lazagna pan, anyone know now it

turns out in stoneware? (I don't eat this yet but my family

does and I don't plan on being sick forever)

Things I have cooking in my crockpot with sucess are:

(always use low setting.)

beets - no added water about 4 hours or until soft

I fill it up with beets and freeze in cellulose bags two

at a time.

green beans - about 4 hours - no water

I just toss about 2 bags of frozen in there

peas - same as above

brocolli - 4 hours - no water, use fresh, cause I think frozen just

don't have good flavor

roast or - cooked overnight - no water, I used to add water,

heart meat but it does not need it, it cooks in its own juices.

I add no seasoning because my allergies, and I only

add sea salt at the table

hamberger roll - What is a hamberger roll?

Well the place that ships my meat www.paidom.com

(he ships chicken, beef, and lamb in 50 lb coolers

to whereever you are), sends the hamberger

frozen in rolls. I got lazy one evening and

just cut the platic off the frozen hamberger

meat and tossed it in the crockpot. What was the

worst that could happen, I would toss it if it

turned out weird. It turned out like a little

meat loaf. I really don't like meat loaf, but

this was moist. Again no seasoning whatso ever

as in a regular meat loaf. Would have been hard

to get stuff into a hunk of frozen hamberger

anyway.

I got even lazier another evening and tossed

a bag of frozen green in the crockpot, then a

hamberger loaf on top. Well Yum. Soggy green

beans, but flavorfull from the hamberber juice.

I like them soggy.

Apple sause - just cut up the apples into small pieces, put

in a little water. The recipe I used called

for 1/4 cup water to 4 apples, I always use

granny smith. My husband liked it. (I can't

eat this yet) My daughter thought it tasted

babyfood. I would agree, it dis look like

babyfood. I think if was going to eat it,

I would cook it the way I usually do, on the

stove amd cook until it looks like applesause.

I like mine chunky. Any I don't add sugar,

apples are sweet already, but I supose you

add maple syrup of honey, either before cooking

or after. I really don't understand all the

recipes that call for straining the applesause.

What is that about, seems like extra work to me.

Apple sause also freezes well if it doesn't get

gobbled up fast enouph.

Things that did not turn out great:

acorn squash - The crockpot book said to cook it whole with the skin

The dang thing can out tasting like the skin.

RIbs - cooked them over night, turned out tasting great but

completely fell off the bone, and it was not as

much fun eating ribs with a knife and fork!

- I tried cooking in the oven next time, I cooked them

slow until tender, can't remember how long. Same

thing tasted great but were marginally conected to

the bone.

- then my husband par boiled them for about 30 minutes

marinated them in some sort of barbeque mixture

then threw them on the grill.

turned out a little touph. I think the backyard

temp was too high fo grass fed ribs.

- The only time they did turn out great was wrapped

tin foil over a broiler pan with water on the

bottom. I had a hard time enjoying them because

of the aluminun thing. I won't be doing that again!

My husband says just use the crock pot.

- I am open to suggestions. I can't marrinate them,

cause I have food allergies. I was once ate the

point of only eating beef and green beans, but

now I can eat beets,winter squash chestnuts and on

occation peas and brocolli. I also eat

sea salt, no other spices, or dairy or grains, but I

plan on trying the grains soaked soon. in tiny

amonts because of my candida. I thing a tablespoon

of oatmeal once a month will curb my cravings for

grain. Or it might make me want more.