Unfortunately I lost the bulk of my pot and pans while moving. Along
with other goodies as well

I have simply decided to get a new set. I had Calphalon as was happy
with them.

With the news of late about non-stick surfaces being "unsafe", I am
considering just going with cast-iron.

Without starting a flame-war, is there any truth to the unsafe
cookware? I have never cooked with cast-iron, but if it is 100% safe I
can certainly learn.

Thanks for any comments.

"planetx" > wrote in message
oups.com...
> Unfortunately I lost the bulk of my pot and pans while moving. Along
> with other goodies as well
>
> I have simply decided to get a new set. I had Calphalon as was happy
> with them.
>
> With the news of late about non-stick surfaces being "unsafe", I am
> considering just going with cast-iron.
>
> Without starting a flame-war, is there any truth to the unsafe
> cookware? I have never cooked with cast-iron, but if it is 100% safe I
> can certainly learn.
>
> Thanks for any comments.

Why not try stainless steel. And, there are some really good buys (free
shipping) on Lodge cast iron at Amazon.

But as far as I know, cast iron is absolutely safe. Now, of course, there
might be something in the news tomorrow to refute me. ;-)
Dee Dee

>

Dee Dee wrote:
> "planetx" > wrote in message
> oups.com...
>> Unfortunately I lost the bulk of my pot and pans while moving. Along
>> with other goodies as well
>>
>> I have simply decided to get a new set. I had Calphalon as was happy
>> with them.
>>
>> With the news of late about non-stick surfaces being "unsafe", I am
>> considering just going with cast-iron.
>>
>> Without starting a flame-war, is there any truth to the unsafe
>> cookware? I have never cooked with cast-iron, but if it is 100% safe
>> I can certainly learn.
>>
>> Thanks for any comments.
>
> Why not try stainless steel. And, there are some really good buys
> (free shipping) on Lodge cast iron at Amazon.
>
> But as far as I know, cast iron is absolutely safe. Now, of course,
> there might be something in the news tomorrow to refute me. ;-)
> Dee Dee

Yeah, like don't eat eggs! Oh wait, eggs are okay. Don't eat bacon! No,
wait, bacon is okay! Nonstick cookware will kill birds! Oh wait, that's
got to be wrong since I never had a parakeet die before age 14 (and that's
quite a long life for parakeets).

I love my Lodge cast iron but I don't cook with it every day. I have good
old fashioned Revere Ware stainless (copper bottom) for that

Jill

On Jul 29, 8:22 pm, planetx > wrote:
> Unfortunately I lost the bulk of my pot and pans while moving. Along
> with other goodies as well
>
> I have simply decided to get a new set. I had Calphalon as was happy
> with them.
>
> With the news of late about non-stick surfaces being "unsafe", I am
> considering just going with cast-iron.
>
> Without starting a flame-war, is there any truth to the unsafe
> cookware? I have never cooked with cast-iron, but if it is 100% safe I
> can certainly learn.
>
> Thanks for any comments.

When it comes to cookware I like variety. I've always bought open
stock, not full sets. It may not match, but it's all geared to how I
cook. I do have quite an assortment of cast iron, both regular and
enameled, old and new. Most of my saucepans and stock pots are Revere
Ware with the copper bottom. I had one with the multi-layer
superconductor bottom, alas they don't take well to being empty when
one turns on the wrong burner and walks out of the room waiting for
water to boil. Also known as how I learned that some metals will melt
at temperatures within the limits of a household range. I find that I
only use a 10 inch non-stick frying pan, so I just buy one for around
$10 and replace it as needed. My double boiler is glass, 1950ish
Pyrex flameware. Hmm, I wonder what else lurks in the mix.

What's safe and what's not, doesn't that change on a daily basis?

Jessica

"planetx" > wrote in message
>
> Without starting a flame-war, is there any truth to the unsafe
> cookware?

Questionable at best. Used properly, there should be no problem.
Overheating seems to be the potential problem.


> I have never cooked with cast-iron, but if it is 100% safe I
> can certainly learn.

CI is very safe. It has been in use for over a hundred years and I've never
seen any problems attributed to it. I have about 4 or 5 pans we use.
Consider some stainless steel also. Every material has properties that are
a benefit for certain types of cooking.

On Jul 29, 7:22 pm, planetx > wrote:
> Unfortunately I lost the bulk of my pot and pans while moving. Along
> with other goodies as well
>
> I have simply decided to get a new set. I had Calphalon as was happy
> with them.
>
> With the news of late about non-stick surfaces being "unsafe", I am
> considering just going with cast-iron.
>
> Without starting a flame-war, is there any truth to the unsafe
> cookware? I have never cooked with cast-iron, but if it is 100% safe I
> can certainly learn.
>
> Thanks for any comments.

I don't think that anyone but kooks suggest that at normal
temperatures there is anything wrong with non-stick. The problem is
if you burn the stuff. I use it. It's easy to wash, and when you
wash it, it gets clean.

--Bryan

Bobo Bonobo® > wrote:

>On Jul 29, 7:22 pm, planetx > wrote:

>> With the news of late about non-stick surfaces being "unsafe", I am
>> considering just going with cast-iron.

>I don't think that anyone but kooks suggest that at normal
>temperatures there is anything wrong with non-stick.

We bought at Crate and Barrel Outlet a black, non-stick coated
"BBQ wok" -- a sort of perforated steel tray -- for $5. We've
used a similar item for years without trouble, but perhaps not
as cheaply made.

We used the new item on the Weber once, no problem. But then
one of us decided to use it to roast chiles (the aforementioned
poblanos) on the stovetop (a normal home-grade gas stove, not
a high-BTU Wolf or anything), and within moments the nonstick
coating failed, turned gray, and started peeling.

You'd think something designed to set in a charcoal grill would
hold up to a gas stove, but I guess not.

Organic nonsitck coatings suck. They truly do. I don't know
why they're allowed.

Steve

planetx > wrote in news:1185754938.582084.144590
@l70g2000hse.googlegroups.com:

> Unfortunately I lost the bulk of my pot and pans while moving. Along
> with other goodies as well
>
> I have simply decided to get a new set. I had Calphalon as was happy
> with them.
>
> With the news of late about non-stick surfaces being "unsafe", I am
> considering just going with cast-iron.
>
> Without starting a flame-war, is there any truth to the unsafe
> cookware? I have never cooked with cast-iron, but if it is 100% safe I
> can certainly learn.
>
> Thanks for any comments.
>

You want top quality, Made in U.S.A. cookware, you can't go wrong with
Westbend stainless steel - precison made, no perfluorooctanoic acid
(PFOA), no iron, no rust, etc.

http://www.westbendcookware.com/en_pages/faq.html

http://www.lifetimecookware.com/

http://www.cookbest.com/

Bought a set 32 years ago - contemplating another as the handles on a
couple of pots are becoming loose.

Of course, for half the price, you can always buy some Made in China
stuff and be looking for a new set five years from now.

M

On 30 Jul, 03:11, "Edwin Pawlowski" > wrote:
> "planetx" > wrote in message

> > Without starting a flame-war, is there any truth to the unsafe
> > cookware?

> CI is very safe. It has been in use for over a hundred years and I've never
> seen any problems attributed to it. I have about 4 or 5 pans we use.
> Consider some stainless steel also. Every material has properties that are
> a benefit for certain types of cooking.

Quite. The most versatiles pan type IME has been stainless steel.
Glass lids are helpful.

The only genuinely unsafe cookware is copper. (ignoring historic stuff
like pewter & lead.)


NT

Steve Pope > wrote:
> We bought at Crate and Barrel Outlet a black, non-stick coated
> "BBQ wok" -- a sort of perforated steel tray -- for $5. We've
> used a similar item for years without trouble, but perhaps not
> as cheaply made.

> We used the new item on the Weber once, no problem. But then
> one of us decided to use it to roast chiles (the aforementioned
> poblanos) on the stovetop (a normal home-grade gas stove, not
> a high-BTU Wolf or anything), and within moments the nonstick
> coating failed, turned gray, and started peeling.

> You'd think something designed to set in a charcoal grill would
> hold up to a gas stove, but I guess not.

I just read an article in my morning paper about some new high
temperature non-stick cookware. Here is a link to their press
release.
http://www.prnewswire.com/cgi-bin/st...4631974&EDATE=

Sounds interesting, if it wasn't HSN only I might try to find a
piece to try out.

Bill Ranck
Blacksburg, Va.