Re: Pampered Chef stoneware

[Guest guest]

Hi everyone...just wondering about my Pampered Chef stoneware. I use them

for all my baking - fish, meats, breads. I love them and purchased more at

the start of this diet because I thought that stoneware was the most

safe/healthy for us. Can anyone comment?

Anita- " mama " to Lucas 4years 9mos old (neurosurgery '04, DI, ASD) SCD-3days!

Windsor,Ont.,Canada

>

>Reply-To: pecanbread

>To: pecanbread

>Subject: 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/ 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

>

>

>

>

>