Guest guest Posted January 29, 2004 Report Share Posted January 29, 2004 Heidi, I think the info that I am seeking is not available. All I have to go on is the baking soda test. The test tells. Do you think the test is reliable to prove that undesirable metals are brought out in cooking with cookware that is porous? If when the test is done with glass cookware and you get the metallic taste (lead?,what would you think? Have you done the test or do you have a desire to do the test? Del > > >I remember reading or hearing that pyrex is not regular glass, but > >has...maybe aluminum in it, too? Does anyone know about this? > > > >I use a big pyrex bowl I got from Target for making my kombucha...am I > >filling my kombucha with aluminum particles or other undesirables? > > Pyrex is just about the most non-reactive substance there is ... > they use it in chemistry a lot because it doesn't tend to leak > anything into the chemical solutions they are testing. Most > glass does have other stuff in it, but a lot of why pyrex is > strong has to do with tempering (how they heat it) and the LACK > of foreign particles, if I recall correctly. > > Silicone bakeware is like rubber, only it puts up with fairly high heat. > It is supposedly rather inert, and I haven't heard anything bad about > it, though it LOOKS like plastic and one would tend to distrust > it on that count. I do have a silicone baking mat and it works > incredibly well, and doesn't impart any taste onto anything. > > -- Heidi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 30, 2004 Report Share Posted January 30, 2004 > > >Maybe I just didn't understand your post. I was thinking that you were > >saying that insignificant amounts didn't matter to YOU. ANY amount > >matters to me that's why I stopped using the cookware. Do the test and > >see for yourself with the glass cookware. Aluminum cookware is a > >given. It's all the others that I would like to prove. The test is all > >I have. > > > >Cheers, > > > >Del > > It's hard to tell what that test proves. I'll have to try it on our cookware, I guess. > Pyrex is rather inert .. I used it a lot in Chemistry class when we were testing > for MINUTE amounts of trace elements, and the Pyrex didn't affect the resuts AFAIK. > Pyrex is REALLY REALLY not chemically active. But you didn't do a TASTE test, did you? Some stainless is also not very active, > but some is. The test proved that also because we tested different stainless. Less porous pots did not have as strong a metallic taste (lead?). Copper botton stainless was a different very strong tast! Tefon I don't trust for multiple reasons (neither does the EPA, it seems). > Titanim is probably very inactive, and a safe bet, if it is pure titanium.; We did not test titanium! Tefon is a given. I think we all agree with that. > > I'm not sure what happens to baking soda when it reacts to various surfaces > though. Now, THAT is something to find out! First, it is a base, and most FOOD is acidic. And it does change taste > with tiny amounts of impurities. But it DID NOT change taste with the Saladmaster cookware. It taste only like baking soda! > The test reminds me a little of one my Mom told me about. A salesman was trying > to sell her a garbage disposal. The previous salesperson has shown how strong HIS was, > because it could grind up marbles. The next salesguy said: well, marbles are EASY .. > try onionskin! Which of course is much harder to grind. > > I don't know how baking soda tastes when exposed to different > baking pans. But I do know there is a LOT more to it than > leaching metals ... Would like to find out what that " lot more to it is " to know if I got took by a fast talking salesman! At this point I don't believe I did! Del > > > -- Heidi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 30, 2004 Report Share Posted January 30, 2004 Please do the test! I hope others will also. Del > > >Heidi, > > > >I think the info that I am seeking is not available. All I have to go > >on is the baking soda test. The test tells. Do you think the test is > >reliable to prove that undesirable metals are brought out in cooking > >with cookware that is porous? If when the test is done with glass > >cookware and you get the metallic taste (lead?,what would you think? > >Have you done the test or do you have a desire to do the test? > > > >Del > > Del: > > After what you have said, I should try it! But ... Pyrex is, for all I've > read and know, VERY inert and very safe. Regardless of what it does > to baking soda. Most foods are acidic, not basic, and baking soda > basically " disappears " when acid isa round. > > == Heidi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 30, 2004 Report Share Posted January 30, 2004 I am going to do it again with my own baking soda and again with the salesman " baking soda. I only have Pyrex bakeware, not stovetop pots. I wonder if there is a dif in the pyrex pots (that are acturally made for stove top) and the bakeware? Is it safe to put a pyrex bakeware dish on the burner to bring the water to a boil? Is that what you did? He used his stovetop pot as I did not have one. I am curious now about that! So thanks for doing the experiment! Del > > > > >I remember reading or hearing that pyrex is not regular glass, but > > >has...maybe aluminum in it, too? Does anyone know about this? > > > > > >I use a big pyrex bowl I got from Target for making my kombucha...am I > > >filling my kombucha with aluminum particles or other undesirables? > > > > Pyrex is just about the most non-reactive substance there is ... > > they use it in chemistry a lot because it doesn't tend to leak > > anything into the chemical solutions they are testing. Most > > glass does have other stuff in it, but a lot of why pyrex is > > strong has to do with tempering (how they heat it) and the LACK > > of foreign particles, if I recall correctly. > > > > Silicone bakeware is like rubber, only it puts up with fairly high heat. > > It is supposedly rather inert, and I haven't heard anything bad about > > it, though it LOOKS like plastic and one would tend to distrust > > it on that count. I do have a silicone baking mat and it works > > incredibly well, and doesn't impart any taste onto anything. > > > > -- Heidi > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 30, 2004 Report Share Posted January 30, 2004 Thank goodness I thought about it again before I did it and thought it might be different! I can't do the test because I don't have Visions. I called the salesman and he did say that his test was only with The Visions pyrex stovetop cooware. He said that his training taught him that pyrex stovetop cookware is tempered with lead and boron so that it will hold up under high heat without breaking. The lead and boron allows the cookware to expand and contract when it gets hot and therefore not break. The Visions is porous and does not have a seal on it to keep the lead and boron from seeping out when in use. I have searched for any info to confirm this and can not find any. For myself, I am only interested in the stainless steel at this time Because I had a good stainless steel set of cookware that I have abandoned because of the test and I would just like to find out if it is true about all stainless being porous and therefore it will leach metals ( he says lead and it does taste like lead?) into the food. I believe we have exhausted this discussion though and I think if anyone knew it would have come out by now. I guess I will never know. Del --- In , " Judith Alta " <jaltak@v...> wrote: > NO! Do not put Pyrex on a burner unless it is made for stovetop cooking. It > will break. My hubby found that out the hard way. > > Judith Alta > > -----Original Message----- > From: Delano Eaton [mailto:mushimushi@s...] > > I am going to do it again with my own baking soda and again with the > salesman " baking soda. I only have Pyrex bakeware, not stovetop pots. > I wonder if there is a dif in the pyrex pots (that are acturally made > for stove top) and the bakeware? Is it safe to put a pyrex bakeware > dish on the burner to bring the water to a boil? Is that what you did? > He used his stovetop pot as I did not have one. I am curious now about > that! So thanks for doing the experiment! > > Del Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 30, 2004 Report Share Posted January 30, 2004 So that test won't work because it was not The Visions. Sorry to not clarify that in the beginning, but I didn't know. Del > > > > > > >I remember reading or hearing that pyrex is not regular glass, but > > > >has...maybe aluminum in it, too? Does anyone know about this? > > > > > > > >I use a big pyrex bowl I got from Target for making my > kombucha...am I > > > >filling my kombucha with aluminum particles or other undesirables? > > > > > > Pyrex is just about the most non-reactive substance there is ... > > > they use it in chemistry a lot because it doesn't tend to leak > > > anything into the chemical solutions they are testing. Most > > > glass does have other stuff in it, but a lot of why pyrex is > > > strong has to do with tempering (how they heat it) and the LACK > > > of foreign particles, if I recall correctly. > > > > > > Silicone bakeware is like rubber, only it puts up with fairly > high heat. > > > It is supposedly rather inert, and I haven't heard anything bad > about > > > it, though it LOOKS like plastic and one would tend to distrust > > > it on that count. I do have a silicone baking mat and it works > > > incredibly well, and doesn't impart any taste onto anything. > > > > > > -- Heidi > > > > > > > > Quote Link to comment Share on other sites More sharing options...
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