Guest guest Posted January 7, 2011 Report Share Posted January 7, 2011 We use Le Creuset (enameled cast iron), but its really expensive and I am not sure cost effective if you are buying two sets. We just slowly replaced everything pot by pot, pan by pan. For dinnerware we went with Emile Henry. I think fiestaware says its lead free. But I think glassware is probably just as safe. From: fionam3875 Sent: Friday, January 07, 2011 2:20 PM Subject: [ ] Cookware? Dear all: I am looking for recs for heavy metal-free cookware. i already gave away my steel pans years ago, have some enamel pans and a few corningware, which are our frequent cookware. Wondering what other people recommend. Glass? Enamel? cast iron? I know mercola recommends cast iron, but I also know a lady who says a lot of people with european ancestry have too high iron, which shows up as low iron type anemia, but is the opposite. I don't quite understand this principle, so may have explained it wrong. Anyhow, stuck with what pans. Also wd like to have 2 sets of pans--one for DH and his pasta and noodles/eggs etc, and one for me and DS GFCFSF egg free. INterested in research and opinions on dinnerware too. I heard japan has very stringent rules on metals/toxins in dinnerware. And germany. But this was just hearsay. best wishes and many thanks, Fiona Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 7, 2011 Report Share Posted January 7, 2011 If you have a TJMaxx or Marshalls in your area, visit them regularly for Le Creuset. I got a Dutch oven there for 1/3 of the retail price. I like Lodge cast iron, too; especially for browning meats. I don't have one entire set of cookware because different things work better for different types of cooking. I do not like glass except for boiling water for things like veggies or hard boiled eggs or heating canned foods (which I don't use). If you have a World Market around, they have some nice glass dinnerware by Moderno. It is clear glass; no glaze. > > We use Le Creuset (enameled cast iron), but its really expensive and I am not sure cost effective if you are buying two sets. We just slowly replaced everything pot by pot, pan by pan. > > For dinnerware we went with Emile Henry. I think fiestaware says its lead free. But I think glassware is probably just as safe. > > > > From: fionam3875 > Sent: Friday, January 07, 2011 2:20 PM > > Subject: [ ] Cookware? > > > > Dear all: > > I am looking for recs for heavy metal-free cookware. i already gave away my steel pans years ago, have some enamel pans and a few corningware, which are our frequent cookware. Wondering what other people recommend. Glass? Enamel? cast iron? I know mercola recommends cast iron, but I also know a lady who says a lot of people with european ancestry have too high iron, which shows up as low iron type anemia, but is the opposite. I don't quite understand this principle, so may have explained it wrong. Anyhow, stuck with what pans. Also wd like to have 2 sets of pans--one for DH and his pasta and noodles/eggs etc, and one for me and DS GFCFSF egg free. > > INterested in research and opinions on dinnerware too. I heard japan has very stringent rules on metals/toxins in dinnerware. And germany. But this was just hearsay. > > best wishes and many thanks, > Fiona > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 9, 2011 Report Share Posted January 9, 2011 If you can afford it, Chantal's enamel cookware is really good: https://www.chantal.com/ (All the Chantal I ever owned was bought on sale. It's quite pricey. But I loved it.) I used to also have a lot of Visions cookware. It is glass. My understanding is it was discontinued. You can sometimes get it used. For bakeware, I still strongly favor glass for most things. Michele http://www.healthgazelle.com http://www.kidslikemine.com http://www.solanorail.com > > Dear all: > > I am looking for recs for heavy metal-free cookware. i already gave away my steel pans years ago, have some enamel pans and a few corningware, which are our frequent cookware. Wondering what other people recommend. Glass? Enamel? cast iron? I know mercola recommends cast iron, but I also know a lady who says a lot of people with european ancestry have too high iron, which shows up as low iron type anemia, but is the opposite. I don't quite understand this principle, so may have explained it wrong. Anyhow, stuck with what pans. Also wd like to have 2 sets of pans--one for DH and his pasta and noodles/eggs etc, and one for me and DS GFCFSF egg free. > > INterested in research and opinions on dinnerware too. I heard japan has very stringent rules on metals/toxins in dinnerware. And germany. But this was just hearsay. > > best wishes and many thanks, > Fiona > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 9, 2011 Report Share Posted January 9, 2011 What does everyone like for making things like pancakes? Sent from my iPhone On Jan 9, 2011, at 3:24 AM, " michele_in_california " <talithamichele@...> wrote: > > If you can afford it, Chantal's enamel cookware is really good: > https://www.chantal.com/ (All the Chantal I ever owned was bought on sale. It's quite pricey. But I loved it.) > > I used to also have a lot of Visions cookware. It is glass. My understanding is it was discontinued. You can sometimes get it used. For bakeware, I still strongly favor glass for most things. > > Michele > http://www.healthgazelle.com > http://www.kidslikemine.com > http://www.solanorail.com > > > > > > Dear all: > > > > I am looking for recs for heavy metal-free cookware. i already gave away my steel pans years ago, have some enamel pans and a few corningware, which are our frequent cookware. Wondering what other people recommend. Glass? Enamel? cast iron? I know mercola recommends cast iron, but I also know a lady who says a lot of people with european ancestry have too high iron, which shows up as low iron type anemia, but is the opposite. I don't quite understand this principle, so may have explained it wrong. Anyhow, stuck with what pans. Also wd like to have 2 sets of pans--one for DH and his pasta and noodles/eggs etc, and one for me and DS GFCFSF egg free. > > > > INterested in research and opinions on dinnerware too. I heard japan has very stringent rules on metals/toxins in dinnerware. And germany. But this was just hearsay. > > > > best wishes and many thanks, > > Fiona > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 9, 2011 Report Share Posted January 9, 2011 > > What does everyone like for making things like pancakes? > I can't recall the last time I made pancakes. For eggs, I use the same non-stick stuff I use for regular cooking and make sure there is adequate butter or bacon grease. If I tend it carefully, it usually doesn't stick too bad. Perhaps someone else has a better answer. Michele http://www.healthgazelle.com http://www.kidslikemine.com http://www.solanorail.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 9, 2011 Report Share Posted January 9, 2011 There are griddles you can get that are made from cast iron, apparently you can make pancakes on them. I have failed miserably everytime I have tried, but I am sure there is a way to figure it out. From: michele_in_california Sent: Sunday, January 09, 2011 2:41 PM Subject: [ ] Re: Cookware? > > What does everyone like for making things like pancakes? > I can't recall the last time I made pancakes. For eggs, I use the same non-stick stuff I use for regular cooking and make sure there is adequate butter or bacon grease. If I tend it carefully, it usually doesn't stick too bad. Perhaps someone else has a better answer. Michele http://www.healthgazelle.com http://www.kidslikemine.com http://www.solanorail.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 9, 2011 Report Share Posted January 9, 2011 We use the Le Crueset Griddle for pancakes. We just melt a little butter on it first. It works great. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 9, 2011 Report Share Posted January 9, 2011 And....you have to allow it to heat up at low fire a couple of minutes prior to adding the butter, I made omelettes this morning. Enviado desde mi oficina móvil BlackBerry® de Telcel Re: [ ] Re: Cookware? We use the Le Crueset Griddle for pancakes. We just melt a little butter on it first. It works great. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 9, 2011 Report Share Posted January 9, 2011 Lodge cast iron. Inexpensive. Properly seasoned and well heated beforehand... it has a pretty good non-stick surface. Use real butter if you can. > > > > What does everyone like for making things like pancakes? > > > > I can't recall the last time I made pancakes. For eggs, I use the same non-stick stuff I use for regular cooking and make sure there is adequate butter or bacon grease. If I tend it carefully, it usually doesn't stick too bad. > > Perhaps someone else has a better answer. > > Michele > http://www.healthgazelle.com > http://www.kidslikemine.com > http://www.solanorail.com > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 10, 2011 Report Share Posted January 10, 2011 Cast iron works great for pancakes. Over time, my griddle has developed an almost glossy nonstick surface with no need for butter or oil. Just clean the pan with water (no soap) and wipe with paper towels. -Ann > > What does everyone like for making things like pancakes? > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 10, 2011 Report Share Posted January 10, 2011 What is the problem with using stainless steel? Sent from my iPhone On Jan 10, 2011, at 6:52 AM, " brangus100 " <brangus100@...> wrote: > > > Cast iron works great for pancakes. Over time, my griddle has developed an almost glossy nonstick surface with no need for butter or oil. Just clean the pan with water (no soap) and wipe with paper towels. > -Ann > > > > > > What does everyone like for making things like pancakes? > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 10, 2011 Report Share Posted January 10, 2011 My mom has a few cast iron skillets. From memory growing up, she just used a bit of butter. And would season it with oil and put it in the oven. Any time she washed it she's put it in the oven. Dunno if the heat was on low or not. That is all we ever used till our return to the states in 92 non stick was pretty cheap so...the cast iron skillet isn't used as much. I am waiting for extra money and a sale on stainless. My question is some have copper bottoms.... Does that transfer thru to the cooking surface when heated ? Sonya *hopes to do DMSA in spring On my borderline asd child* Sent from my BlackBerry® smartphone with Nextel Direct Connect Re: [ ] Re: Cookware? What is the problem with using stainless steel? Sent from my iPhone On Jan 10, 2011, at 6:52 AM, " brangus100 " <brangus100@...> wrote: > > > Cast iron works great for pancakes. Over time, my griddle has developed an almost glossy nonstick surface with no need for butter or oil. Just clean the pan with water (no soap) and wipe with paper towels. > -Ann > > > > > > What does everyone like for making things like pancakes? > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 10, 2011 Report Share Posted January 10, 2011 I do currently have stainless steel. My understanding is that it is not a problem if it is high quality stainless steel. Search the archive. There is some tip about taking a magnet with you to check quality of stainless steel. Michele http://www.healthgazelle.com http://www.kidslikemine.com http://www.solanorail.com > > > > > > What does everyone like for making things like pancakes? > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 10, 2011 Report Share Posted January 10, 2011 > > > > I am waiting for extra money and a sale on stainless. My question is some have copper bottoms.... Does that transfer thru to the cooking surface when heated ? > > It shouldn't. And copper has anti-microbial properties. It kills germs on its surface in about an hour. I keep a few copper items around the house for that reason -- though I don't have any copper cooking items, I do have a copper paper towel holder and did have copper ...uh...things you store flour and stuff in. I can't think of the word. Canisters?? 'Swiss cheese for brains'. too many years of prescription drugs for my medical condition before I figured out how to get better. peace Michele http://www.healthgazelle.com http://www.kidslikemine.com http://www.solanorail.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 10, 2011 Report Share Posted January 10, 2011 Thank you michele for the info. That was the big reason on waiting to buy. I was scared I would be cooking copper into his food hahahah. Sonya. Sent from my BlackBerry® smartphone with Nextel Direct Connect [ ] Re: Cookware? > > > > I am waiting for extra money and a sale on stainless. My question is some have copper bottoms.... Does that transfer thru to the cooking surface when heated ? > > It shouldn't. And copper has anti-microbial properties. It kills germs on its surface in about an hour. I keep a few copper items around the house for that reason -- though I don't have any copper cooking items, I do have a copper paper towel holder and did have copper ...uh...things you store flour and stuff in. I can't think of the word. Canisters?? 'Swiss cheese for brains'. too many years of prescription drugs for my medical condition before I figured out how to get better. peace Michele http://www.healthgazelle.com http://www.kidslikemine.com http://www.solanorail.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 10, 2011 Report Share Posted January 10, 2011 I personally would not buy a copper mixing bowl or " all copper " items for cooking, the type you sometimes see in import stores. I suspect they aren't 100% copper, because copper is a very soft metal. But copper-clad stainless steel should be fine, assuming the stainless steel is high quality. I wouldn't want copper leaching into the food either. If it is not in direct contact with the food -- ie on the inside of the item -- you should be fine. Good luck. Michele http://www.healthgazelle.com http://www.kidslikemine.com http://www.solanorail.com > > > > > > > > I am waiting for extra money and a sale on stainless. My question is some have copper bottoms.... Does that transfer thru to the cooking surface when heated ? > > > > > > It shouldn't. And copper has anti-microbial properties. It kills germs on its surface in about an hour. I keep a few copper items around the house for that reason -- though I don't have any copper cooking items, I do have a copper paper towel holder and did have copper ...uh...things you store flour and stuff in. I can't think of the word. Canisters?? > > 'Swiss cheese for brains'. too many years of prescription drugs for my medical condition before I figured out how to get better. > > peace > > Michele > http://www.healthgazelle.com > http://www.kidslikemine.com > http://www.solanorail.com > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 10, 2011 Report Share Posted January 10, 2011 Very hard to find 100% SSteel. 99.9% of SS has nickel, if your cookware says 18/8 it's got nickel. > > > > > > What does everyone like for making things like pancakes? > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 10, 2011 Report Share Posted January 10, 2011 Enamel Pans - check for any deep scratching on the interior, the cast iron underneath could leach out from scratches and cracks. I've had mine for over a year and I check them regularly. Glass - if you've not owned or cooked on the Pyrex before, I suggest reading up on it before buying. Know the ins/outs of stovetop, oven, broiler use of your glass cookware. The biggest concern is a hot glass pan/pot mistakenly put on a cool surface (vice versa), and the cookware cracking or exploding. I've had glass cookware crack due to inattention, but never explode. One of my Pyrex baking dishes came into contact with a moist, cool dishtowel and it cracked in half. I own cast iron fry pans, a set of enameled cast iron and two glass sauce pans. I primarily cook with the cast irons on the stove top. I've been meaning to look into the stoneware cookware; soapstone, I think, not sure. It's expensive. Other options are eating more raw foods. We own a dehydrator. My husband believes I ought to buy American made dishware -- we're down to our last non-chipped cereal bowl -- Fiesta ware by Homer Laughlin Co. Not sure yet. I'll check into the Japanese offerings. Thanks for mentioning it. Sheila > > Dear all: > > I am looking for recs for heavy metal-free cookware. i already gave away my steel pans years ago, have some enamel pans and a few corningware, which are our frequent cookware. Wondering what other people recommend. Glass? Enamel? cast iron? I know mercola recommends cast iron, but I also know a lady who says a lot of people with european ancestry have too high iron, which shows up as low iron type anemia, but is the opposite. I don't quite understand this principle, so may have explained it wrong. Anyhow, stuck with what pans. Also wd like to have 2 sets of pans--one for DH and his pasta and noodles/eggs etc, and one for me and DS GFCFSF egg free. > > INterested in research and opinions on dinnerware too. I heard japan has very stringent rules on metals/toxins in dinnerware. And germany. But this was just hearsay. > > best wishes and many thanks, > Fiona > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 10, 2011 Report Share Posted January 10, 2011 When I got a cancer dx, I was told to use stainless steel. I have found that using a stainless steel spatula is key for me to not burn things. For pancakes and latkes, I put the pan on medium heat for a few minutes to heat up. When I am ready to cook, I add coconut oil and reduce the heat two bars to the left (between low and medium). It takes about 30 seconds per side to cook. The only thing that sticks for me, continuously is potato gnocchi. We like to boil it, then pan fry with salt and pepper a few times a year. (As a side note, we started using coconut oil several years ago to cook with because of the high heat tolerance. I was chastised by a bio-chemist and made changes to our diet, taking it out, eating more vegetarian meals, etc. and we all gained at least 10 pounds.) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 10, 2011 Report Share Posted January 10, 2011 we have SS with copper bottoms the only thing i noticed, since we are lazy we put them in the dishwasher. had them for 5 years and some of the copper oxidation rusty color is ctarting to apear on the inside of my mew dishwasher (we just moved) and it got me thinking that we have been washing them with everything else this whole time and it may be putting copper on our other dishes... not sure on this though... to begin with i hand washed and even went as far as polishing them regularily havnt in a while since our first move in the last 3 years when we no longer has a ceran top stove. (used the same cleaner for the stove as the pots) > > Dear all: > > I am looking for recs for heavy metal-free cookware. i already gave away my steel pans years ago, have some enamel pans and a few corningware, which are our frequent cookware. Wondering what other people recommend. Glass? Enamel? cast iron? I know mercola recommends cast iron, but I also know a lady who says a lot of people with european ancestry have too high iron, which shows up as low iron type anemia, but is the opposite. I don't quite understand this principle, so may have explained it wrong. Anyhow, stuck with what pans. Also wd like to have 2 sets of pans--one for DH and his pasta and noodles/eggs etc, and one for me and DS GFCFSF egg free. > > INterested in research and opinions on dinnerware too. I heard japan has very stringent rules on metals/toxins in dinnerware. And germany. But this was just hearsay. > > best wishes and many thanks, > Fiona > Quote Link to comment Share on other sites More sharing options...
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