Re: Re: Pampered Chef stoneware

[Guest guest]

I'm afraid to use my old stoneware because we did cook bread on it/pizza...and

we now know that we have a gluten allergy/Celiac Disease...Does anyone know if

it absorbs the gluten....some say it does....some say it doesn't...

Antoinette (SCD day 17)

Re: Re: kinda OT:cookware & bakeware

>Date: Wed, 8 Mar 2006 12:58:37 -0800 (PST)

>

>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/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 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.shtmlhttp://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

>

>

>

>

>

[Guest guest]

I'm afraid to use my old stoneware because we did cook bread on it/pizza...and

we now know that we have a gluten allergy/Celiac Disease...Does anyone know if

it absorbs the gluten....some say it does....some say it doesn't...

Antoinette (SCD day 17)

Re: Re: kinda OT:cookware & bakeware

>Date: Wed, 8 Mar 2006 12:58:37 -0800 (PST)

>

>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/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 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.shtmlhttp://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

>

>

>

>

>

[Guest guest]

I'm afraid to use my old stoneware because we did cook bread on it/pizza...and

we now know that we have a gluten allergy/Celiac Disease...Does anyone know if

it absorbs the gluten....some say it does....some say it doesn't...

Antoinette (SCD day 17)

Re: Re: kinda OT:cookware & bakeware

>Date: Wed, 8 Mar 2006 12:58:37 -0800 (PST)

>

>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/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 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.shtmlhttp://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

>

>

>

>

>

[Guest guest]

Ask Bridgette Harper

(chefbibbitt@...) about the

The Pampered Chef " STONEWEAR "

Bunce ajbunce@...> wrote:

I'm afraid to use my old stoneware because we did cook bread on it/pizza...and

we now know that we have a gluten allergy/Celiac Disease...Does anyone know if

it absorbs the gluten....some say it does....some say it doesn't...

Antoinette (SCD day 17)

Re: Re: kinda OT:cookware & bakeware

>Date: Wed, 8 Mar 2006 12:58:37 -0800 (PST)

>

>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/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 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.shtmlhttp://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

>

>

>

>

>

[Guest guest]

Ask Bridgette Harper

(chefbibbitt@...) about the

The Pampered Chef " STONEWEAR "

Bunce ajbunce@...> wrote:

I'm afraid to use my old stoneware because we did cook bread on it/pizza...and

we now know that we have a gluten allergy/Celiac Disease...Does anyone know if

it absorbs the gluten....some say it does....some say it doesn't...

Antoinette (SCD day 17)

Re: Re: kinda OT:cookware & bakeware

>Date: Wed, 8 Mar 2006 12:58:37 -0800 (PST)

>

>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/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 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.shtmlhttp://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

>

>

>

>

>

[Guest guest]

Ask Bridgette Harper

(chefbibbitt@...) about the

The Pampered Chef " STONEWEAR "

Bunce ajbunce@...> wrote:

I'm afraid to use my old stoneware because we did cook bread on it/pizza...and

we now know that we have a gluten allergy/Celiac Disease...Does anyone know if

it absorbs the gluten....some say it does....some say it doesn't...

Antoinette (SCD day 17)

Re: Re: kinda OT:cookware & bakeware

>Date: Wed, 8 Mar 2006 12:58:37 -0800 (PST)

>

>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/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 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.shtmlhttp://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

>

>

>

>

>

[Guest guest]

Grammy Bauer grammy_bauer@...> wrote: Ask Bridgette Harper

(chefbibbitt@...) about the

The Pampered Chef " STONEWEAR "

Bunce ajbunce@...> wrote:

I'm afraid to use my old stoneware because we did cook bread on it/pizza...and

we now know that we have a gluten allergy/Celiac Disease...Does anyone know if

it absorbs the gluten....some say it does....some say it doesn't...

Antoinette (SCD day 17)

Re: Re: kinda OT:cookware & bakeware

>Date: Wed, 8 Mar 2006 12:58:37 -0800 (PST)

>

>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/http://www.lodgemfg.com/> even has

cast iron bakeware! Solid

>construction, heavy and smooth. You can buy pieces raw or seasoned in the

>factory.

>

Hi, I also have been cooking with teflon forever, now I bought my first

couple of cast iron pots and pans from lodgemfg.com.. I am in love also.. My

question is I ordered the ones that are not seasoned, because when I called the

company, they said they season with vegetable oil. I wasn't sure if that was a

problem or not, so I figured I'd be safe and season them myself. I would rather

order future pieces from them seasoned if it is SCD legal. Do you know if they

are? Thank you so much for your reply.

Debbie, IBS -34 years, UC - 17 months, SCD strictly - 17 months

---------------------------------

---------------------------------

Relax. Yahoo! Mail virus scanning helps detect nasty viruses!

[Guest guest]

Thanks Grammy!

Anita " mama " to Lucas - 4years9mos -SCD 7 days!

Windsor,Ont.,Canada

>

>Reply-To: pecanbread

>To: pecanbread

>Subject: Re: Re: Pampered Chef stoneware

>Date: Thu, 9 Mar 2006 08:56:07 -0800 (PST)

>

>Ask Bridgette Harper

>(chefbibbitt@...) about the

> The Pampered Chef " STONEWEAR "

>

> Bunce ajbunce@...> wrote:

> I'm afraid to use my old stoneware because we did cook bread on

>it/pizza...and we now know that we have a gluten allergy/Celiac

>Disease...Does anyone know if it absorbs the gluten....some say it

>does....some say it doesn't...

>

>Antoinette (SCD day 17)

> Re: Re: kinda OT:cookware & bakeware

> >Date: Wed, 8 Mar 2006 12:58:37 -0800 (PST)

> >

> >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/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 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.shtmlhttp://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

> >

> >

> >

> >

> >

[Guest guest]

Thanks Grammy!

Anita " mama " to Lucas - 4years9mos -SCD 7 days!

Windsor,Ont.,Canada

>

>Reply-To: pecanbread

>To: pecanbread

>Subject: Re: Re: Pampered Chef stoneware

>Date: Thu, 9 Mar 2006 08:56:07 -0800 (PST)

>

>Ask Bridgette Harper

>(chefbibbitt@...) about the

> The Pampered Chef " STONEWEAR "

>

> Bunce ajbunce@...> wrote:

> I'm afraid to use my old stoneware because we did cook bread on

>it/pizza...and we now know that we have a gluten allergy/Celiac

>Disease...Does anyone know if it absorbs the gluten....some say it

>does....some say it doesn't...

>

>Antoinette (SCD day 17)

> Re: Re: kinda OT:cookware & bakeware

> >Date: Wed, 8 Mar 2006 12:58:37 -0800 (PST)

> >

> >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/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 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.shtmlhttp://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

> >

> >

> >

> >

> >

[Guest guest]

Thanks Grammy!

Anita " mama " to Lucas - 4years9mos -SCD 7 days!

Windsor,Ont.,Canada

>

>Reply-To: pecanbread

>To: pecanbread

>Subject: Re: Re: Pampered Chef stoneware

>Date: Thu, 9 Mar 2006 08:56:07 -0800 (PST)

>

>Ask Bridgette Harper

>(chefbibbitt@...) about the

> The Pampered Chef " STONEWEAR "

>

> Bunce ajbunce@...> wrote:

> I'm afraid to use my old stoneware because we did cook bread on

>it/pizza...and we now know that we have a gluten allergy/Celiac

>Disease...Does anyone know if it absorbs the gluten....some say it

>does....some say it doesn't...

>

>Antoinette (SCD day 17)

> Re: Re: kinda OT:cookware & bakeware

> >Date: Wed, 8 Mar 2006 12:58:37 -0800 (PST)

> >

> >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/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 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.shtmlhttp://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

> >

> >

> >

> >

> >