Re: Re: kinda OT:cookware & bakeware

[Guest guest]

I have the whole calphalon set under my cabinet I keep trying to get rid of. It

is the absolute top of the line professional non-stick cookware. It is teflon

coated annodized, heavy gauge cookware. Very expensive.

I received them as a gift from my husband many years ago, and regret cooking

with them all these years. I just purchased my first cast iron skillet recently,

and am in love. If you season them, over time they become just as non-stick as

any other cookware. Even the calphalon doesn't compare in the eveness of cooking

temperature, and you can cook with them on the stove top, in the oven, on the

grill, over a campfire. I was not blessed with inheriting any cast iron

cookware, but found a pretty decent company that makes it

http://www.lodgemfg.com/ even has cast iron bakeware! Solid construction, heavy

and smooth. You can buy pieces raw or seasoned in the factory.

I found the orginal Lodge skillet at a local store in town, for much cheaper

than the website, but just ordered the cast iron egg pan from them, and plan on

ordering that cast iron wedge pan eventually for baking nut breads. It seems to

me it would distribute the heat perfectly for pecan bread!

Summer

kumadexmom no_reply > wrote:

Does anyone know anything about Calphalon cookware? I just bought a

stainless steel double boiler last night because the one I had was

I'm sure aluminum although there were no markings. It was very

cheap. Now it's in the trash!

> >

> > What kind of cookware do you all prefer and is safest? I need

new pans

> > desperately, I have non-stick (I know, bad) that I need to throw

out

> > since they're peeling.

> >

> >

> >

> > I have an all clad stainless steel interior /hard annonized

exterior pot

> > that I love. Is there anything out there similar but not as

costly? Also

> > to consider is that we often put out pots and pans in the

dishwasher.

> > Even if I try not to DH often does and I am not going to fight

that

> > battle.

> >

> We discussed this several months ago and everyone has different

favorites. I would not use

> anything with TEFLON.

>

> http://www.theaviary.com/teflon.shtml

>

> I use stainless steel saucepans and a skillet also a large Le

Creuset frying pan ( orange

> with grey lining) which goes into the oven when you unscrew the

handle.

>

> I use old fashioned Ecko muffin tins but ,line them with paper

baking cups. I line my

> cookie sheets, also Ecko with dampened parchment paper that has no

gluten added.

>

> I bake casserole recipes in a twenty- five year old earthenware

casserole or small

> ovenproof white glazed dishes from France that are very cheap. i

think they are called

> " cruets. " I use pyrex pie plates and custard cups too.

>

> My Cuisinart waffle iron has a non stick surface but it is not

TEFLON. I also have a

> Henckels's square grilling pan.

>

> I have not used silicone bakeware yet. i don't use my old Presto

pressure cooker which is

> aluminum and pitted after being around for thirty years.

>

> Carol F.

> SCD 6 years.

>

For information on the Specific Carbohydrate Diet, please read the book

_Breaking the Vicious Cycle_ by Elaine Gottschall and read the following

websites:

http://www.breakingtheviciouscycle.info

and

http://www.pecanbread.com