Confused About Cookware...Help!

March 27, 2012

Agreed, there is no need for a non-stick pan unless you are trying to cook with

less fat/liquid. Just need to get a feel for the proper heat. Plus, you never

get all that good " pan cling " to make a sauce with a non-stick. If you aren't

making a sauce toss in some water boil/scrape for a few seconds with a spatula

and it's clean (tri-ply SS). I do have seasoned cast iron (mom's!) but tend to

use it for special things only these days, though they are also fab for heat

distribution.

> >>>

> >>> I really don't know if this is the proper way to ask a question or if it

> is even related to the vitamix concepts. However, I decided to make bone

> broth to add to the soups I make in my vitamix. In my ignorance of materials

> for cooking, I made the broth in my speckled " cheap " huge pot. Really the

> only " big " pot I have at the moment. I am in the process of buying a

> stainless steel stock pot, but was anxious to get started. Then I read on

> Dr. Mercola's site that the speckled cookware leeches A LOT of aluminum in

> the cooking process, more than aluminum cookware. Needless to say, I just

> threw out the broth. Now I am in the process of buying a whole new set of

> stainless steel cookware....but confusion is abound. I looked at All Clad (I

> think that's the name) but read varying reviews of this cookware...it is a

> bit pricey...but worth it if it is truly safe to cook with. However, most of

> the stainless steel cookware is layered with aluminum. Is this still safe?

> >>> My question: Does anyone know of a truly safe and well made stainless

> steel cookware?

> >>> Thank you all so much for your help!!!

> >>> L.

> >>>

> >>

> >

> > ------------------------------------

> >

> > Please bookmark these pages:

> >

> > /links/

> > (this is the Links page where I save the answers to FAQs and Answers,

> Recipes, and LOTS of other helpful information - this page is always being

> added to)

> >

> /links/IMPORTANT_Vita

> mixEnthusiasts_Membership__001327149393/

> > PLEASE DON'T UNSUBSCRIBE IF YOU ARE GETTING TOO MUCH MAIL! (if you

> unsubscribe, you will lose access to the Links page - an Encyclopedia of

> Collected Vitamix Wisdom! Go to this link to learn how to stop mail from

> coming, but STILL be a member of the group so you can STILL visit the Links

> page and read messages online!

March 28, 2012

if you want some nice stanless cookware get some old revereware cookware prior to 1967. I find it often at Goodwill but did pick up some pieces off ebay. On the bottom of the pan where the log is, if the logo has a double ring circle around it it's made prior to 1967 and the copper on the bottom of the pan is much thicker, giving better conductivity. I like the stanless when i do acid foods as tomatoes for stews which i wonn't put in my cast iron as the acid can remove the seasoning of the iron.

I have a full set of the Revereware now, all double ring. I think the most I paid for a piece is for the large stock pot and it was like $15.00 This stuff will last a life time.

March 28, 2012

I tend to cook on high heat to develop the fond for sauces. Plus, the added

flavor that is created by the Maillard effect. I really like my nonstick for

very soft scrambled eggs and the other day came home from the store with a

set of Shad Roe. Which he. Just loves. I always use nonstick for that. I realize

I could do these things in my regular cookware but this has always been my

preferred way.

Oh, shad roe won't be available much longer do I'll be doing t hat dis several

more times within the next week. If anyone wants I'm happy to share my

technique which it really is more than a recipe.

Terry

Sent from my iPadHD

On Mar 27, 2012, at 11:16 PM, " mariadnoca " <sparkles_95130@...> wrote:

> Agreed, there is no need for a non-stick pan unless you are trying to cook

with less fat/liquid. Just need to get a feel for the proper heat. Plus, you

never get all that good " pan cling " to make a sauce with a non-stick. If you

aren't making a sauce toss in some water boil/scrape for a few seconds with a

spatula and it's clean (tri-ply SS). I do have seasoned cast iron (mom's!) but

tend to use it for special things only these days, though they are also fab for

heat distribution.

>

>>

>> One problem most people have with non coated pans is they try to turn things

>> too fast. The foods in stainless steel or cast iron for that matter will

>> " release " naturally once they have cooked enough. I find a gentle shake is

>> enough to turn an item without sticking. The fawn that remains is also

>> great stuff for making a pan sauce. I only use nonstick pans for pancakes

>> or over easy eggs.

>>

>> Tom

>>

>> From:

>> [mailto: ] On Behalf Of Lea Ann Savage

>> Sent: Tuesday, March 27, 2012 5:16 PM

>>

>> Subject: Re: Confused About Cookware...Help!

>>

>> I love my cast iron skillets, but they are NOT non-stick!

>>

>> Blessings,

>> Lea Ann Savage

>> Satellite Beach, FL

>> (321) 773-7088 (home)

>> (321-961-9219 (cell)

>> www.VitamixLady.com

>> www..com

>> <))><

>>

March 28, 2012

Wherever did he find shad roe? I can only ever find that when I am in England!

You must live near some wonderful stores...no such thing here around my

mountains in NC, lol! (likely find some squirrel and dumplings though, lol)

> >>

> >> One problem most people have with non coated pans is they try to turn

things

> >> too fast. The foods in stainless steel or cast iron for that matter will

> >> " release " naturally once they have cooked enough. I find a gentle shake is

> >> enough to turn an item without sticking. The fawn that remains is also

> >> great stuff for making a pan sauce. I only use nonstick pans for pancakes

> >> or over easy eggs.

> >>

> >> Tom

> >>

> >> From:

> >> [mailto: ] On Behalf Of Lea Ann Savage

> >> Sent: Tuesday, March 27, 2012 5:16 PM

> >>

> >> Subject: Re: Confused About Cookware...Help!

> >>

> >> I love my cast iron skillets, but they are NOT non-stick!

> >>

> >> Blessings,

> >> Lea Ann Savage

> >> Satellite Beach, FL

> >> (321) 773-7088 (home)

> >> (321-961-9219 (cell)

> >> www.VitamixLady.com

> >> www..com

> >> <))><

> >>

>

March 28, 2012

Aloha,

We have shad roe around here, too. And, I would love to learn your technique!

Please share!

Aloha,

mirthfullady

> > >>

> > >> One problem most people have with non coated pans is they try to turn

things

> > >> too fast. The foods in stainless steel or cast iron for that matter will

> > >> " release " naturally once they have cooked enough. I find a gentle shake

is

> > >> enough to turn an item without sticking. The fawn that remains is also

> > >> great stuff for making a pan sauce. I only use nonstick pans for

pancakes

> > >> or over easy eggs.

> > >>

> > >> Tom

> > >>

> > >> From:

> > >> [mailto: ] On Behalf Of Lea Ann Savage

> > >> Sent: Tuesday, March 27, 2012 5:16 PM

> > >>

> > >> Subject: Re: Confused About Cookware...Help!

> > >>

> > >> I love my cast iron skillets, but they are NOT non-stick!

> > >>

> > >> Blessings,

> > >> Lea Ann Savage

> > >> Satellite Beach, FL

> > >> (321) 773-7088 (home)

> > >> (321-961-9219 (cell)

> > >> www.VitamixLady.com

> > >> www..com

> > >> <))><

> > >>

> >

>

March 30, 2012

Here is Consumer Reports take on the cookware Dr Mercola is promoting. In fact it was the lowest rated product they tested. CR's TakeThis Mercola nonstick was fair in overall performance, and the 16pc set is made from ceramic • Oven safe to 850° F. • Can be used on an induction cooktop.• Has a 10 yr warranty.Highs• Nonstick durability was very good.Lows• Cooking evenness was poor. • Handle comfort was fair. • Handle sturdiness was fair. • Ease of cleaning was poor.Detailed test results• Cooking evenness: This model was poor at uniformly browning a pancake that covered the entire cooking surface. We expect all cookware in this set to perform similarly for this and other food. • Nonstick durability: This model was very good at withstanding up to 2,000 strokes using steel wool on the frypan's surface. This is done only on frypans with nonstick surfaces, simulating scraping with metal utensils and abrasive cleaners. This also predicts performance for other nonstick pieces in the set. • Nonstick food release: This model was good in releasing multiple eggs from the frypan. Four eggs are cooked in the frypan consecutively. The pan is initially seasoned with vegetable oil prior to cooking the first egg. An Excellent score indicates that all four eggs slid off the pan without assistance; A Poor score indicates that scraping was needed to release any egg from the pan and some egg residue was left on the pan. • Handle temperature: This set's handles were good at keeping temperatures low enough to touch without a potholder when used on the stovetop. You'll definitely need a potholder for sets scoring Fair or Poor. We also consider the size and shape of the handle when scoring. • Handle comfort: Panelists judged this set fair for handle comfort. They looked at size, shape, and balance of multiple pieces. Panelists were chosen to include a range of different hand sizes. • Handle sturdiness: This set scored fair for handle sturdiness, which gauges its resistance to bending or breaking under increasing force. • Ease of cleaning: This set was poor in cleaning, which gauges the amount of scrubbing needed to remove baked-on béchamel sauce from a saucepan. Those scoring Excellent require minimal effort; those scoring Poor require lots of scrubbing. From: [mailto: ] On Behalf Of ne LockwoodSent: Tuesday, March 27, 2012 8:22 PM Subject: Re: Confused About Cookware...Help! Anyone had experience with ceramic cookware? I use mostly cast iron, some stainless steel and I have one All-Clad saucepan that I love. I never use soap on my cast iron and it is like a non-stick pan. But I’ve wondered about the ceramic since Dr. Mercola recommends it and, I believe, sells it on his site. Find Sylvana Vintage Designs @ http://www.sylvanavintagedesign.etsy.com and https://www.facebook.com/SylvanaVintageDesignsEnjoy my blog, Romancing the Everyday, @ http://www.sylvanavintagedesigns.wordpress.com.My latest book, The Complete Idiot’s Guide to Beading Basics, is now available at amazon.com and your local & Noble bookstore.

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