Guest guest Posted October 8, 2009 Report Share Posted October 8, 2009 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 9, 2009 Report Share Posted October 9, 2009 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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