Cookware...

  • Posted by a hidden member.
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    Apr 04, 2010 8:43 PM GMT
    I read Dr. Mercola's POV on cookware and it made some sense. It is probably not that huge of a deal, but I was going to get new cookware anyway.

    So, his recommendation is this ceramic which can withstand a degree of heat that would even melt aluminum. Because ceramic can withstand much higher heat and is natural material it will not release the toxic chemicals present in non-stick Teflon coated pans, and eliminates the leaching of heavy metals into your food from a variety of other types of metal cookware.

    Kinda don't want to use teflon ever again. Cast Iron seems out.

    I thought the Mercola set was nice, but too expensive, so I bought Cuisinart's Green Gourmet which is hard anodized steel coated with ceramic-- the egg pan needs no grease and does not stick! Pretty happy with it so I thought I would share.
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    Apr 04, 2010 9:18 PM GMT
    I like cast iron. But it's a pain to maintain. I bought a pre-seasoned skillet. But I have yet to achieve that naturally smooth surface that it's supposed to get over time. I still use non-stick frying pans. But toss them out at the very first sight of fading/peeling. I might try anodized next. For pots/pans, stainless steel works fine for me.
  • Posted by a hidden member.
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    Apr 05, 2010 1:48 AM GMT
    Stainless steel is the only way to go! Once you lean how to cook with it, it's simpy the best. But you need something fairly heavy duty for even heat, Iron Clad rocks!
  • masculumpedes

    Posts: 5549

    Apr 05, 2010 4:49 AM GMT
    I have a complete set of cast iron that belonged to my grandmother...however, whenever possible I prefer to use glass.icon_wink.gif