Guest guest Posted October 8, 2009 Report Share Posted October 8, 2009 I wouldn't buy a whole set, but I've decided for me the risk is minimal for one pan used for some not all of my cooking, at low to moderate temperatures. Nano-engineering in this context doesn't bother me; it's when nano- particles are put into skin creams etc. that I'd be concerned about, as materials don't necessarily have the same properties at the nano scale as they do at the normal " gross " level. Jeanmarie On Oct 8, 2009, at 9:04 AM, carolyn_graff wrote: > it uses nano-engineering which I am leery of > http://www.21stcook.com/lookcookware.htm > > the cookware that Mercola sells uses nano-technology also. > > > > > > The name I was trying to remember is Evaco Cast (not Evacore), > > titanium-reinforced nonstick cookware, PFOA free. The core is cast > > aluminum. According to the brochure, " Our non-stick surface is > > constructed from inert materials that are safe at any cooking > > temperature. The triple-ply non-stick is guaranteed not to release > any > > odors or fumes during cooking. Our non-stick is 100% free of PFOA. > The > > fine heat conduction of Evaco pans lets you cook efficiently at > low to > > medium heat. The pans reach cooking temperature in just seconds and > > require minimal pre-heating. " The U.S. distributor is Evaco Import > > Services in Novato, CA. Customer service phone is 800-782-2738 (8-4 > > PST). No, I don't work for these folks! <g> > > > > So far, I love the pan. It's especially great for eggs, and > anything, > > really. > > Jeanmarie > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 8, 2009 Report Share Posted October 8, 2009 I guess I'll just stick to my cast-iron.. lol Actually, my cast iron is so nicely seasoned with lard that it doesn't stick at all. Jeanmarie Todd wrote: > > > I wouldn't buy a whole set, but I've decided for me the risk is > minimal for one pan used for some not all of my cooking, at low to > moderate temperatures. > Nano-engineering in this context doesn't bother me; it's when nano- > particles are put into skin creams etc. that I'd be concerned about, > as materials don't necessarily have the same properties at the nano > scale as they do at the normal " gross " level. > Jeanmarie > > On Oct 8, 2009, at 9:04 AM, carolyn_graff wrote: > > > it uses nano-engineering which I am leery of > > http://www.21stcook.com/lookcookware.htm > <http://www.21stcook.com/lookcookware.htm> > > > > the cookware that Mercola sells uses nano-technology also. > > > > > > > > > > The name I was trying to remember is Evaco Cast (not Evacore), > > > titanium-reinforced nonstick cookware, PFOA free. The core is cast > > > aluminum. According to the brochure, " Our non-stick surface is > > > constructed from inert materials that are safe at any cooking > > > temperature. The triple-ply non-stick is guaranteed not to release > > any > > > odors or fumes during cooking. Our non-stick is 100% free of PFOA. > > The > > > fine heat conduction of Evaco pans lets you cook efficiently at > > low to > > > medium heat. The pans reach cooking temperature in just seconds and > > > require minimal pre-heating. " The U.S. distributor is Evaco Import > > > Services in Novato, CA. Customer service phone is 800-782-2738 (8-4 > > > PST). No, I don't work for these folks! <g> > > > > > > So far, I love the pan. It's especially great for eggs, and > > anything, > > > really. > > > Jeanmarie > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 9, 2009 Report Share Posted October 9, 2009 I like cast iron for steaks and braised vegetables but not delicate things like fish or eggs. Jeanmarie On Oct 8, 2009, at 2:57 PM, Gasper Family Farm wrote: > I guess I'll just stick to my cast-iron.. lol Actually, my cast iron > is > so nicely seasoned with lard that it doesn't stick at all. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 11, 2009 Report Share Posted October 11, 2009 Can't get a whole lot cheaper than old ones found at auction sales by parents years ago and then gave to their college bound daughter.. lol I've only bought two cast iron things. My griddle (rather expensive) and then a dutch oven I found at a garage sale brand new for dirt cheap, it's even a Lodge. I've been pretty lucky with my cast iron. I do use my cast iron for everything though. I've never had any problem getting exceptionally tender eggs or lovely tasting fish. If I'm worried about off-flavor I use my stainless steel with the fish. paulsonntagericson wrote: > > > I used to be a cast iron fan, but have switched to carbon steel pans. > They are what professional chefs use. They are dirt cheap, > lightweight, heat instantly and season similar to cast iron. > > You can buy them at any professional kitchen store (most every city > should have at least one and most sell the public). I bought 3 (of > different sizes) for less than one Lodge ProLogic cast iron pan. > (Which are hard to find as well) > > Those Evaco Cast pans are aluminum and all coatings are porous to one > degree or another and become more porous over time as they wear. So > they will put aluminum in the food to some degree. > > The seasoned carbon steel pans I cook with everyday perform as good or > better than any non-stick pan I have ever used. Thus I'm of the > opinion that non-stick technology is a dangerously unnecessary one no > matter how much they green them up. > > Cheers, > > > > > > > > > I guess I'll just stick to my cast-iron.. lol Actually, my cast iron > > > is > > > so nicely seasoned with lard that it doesn't stick at all. > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
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