It was recommended that people reduce or stop the use of nonstick(teflon) cookware as the coating comes off when you heat the pan and it goes into your food. Do you still use non-stick cookware?
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Sarita1 Goes Bollywood
ANSWERS: 34
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We still do. But we are in the process of replacing all of our non-stick cookware.
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No. Never. Where in the world do you think that 'stuff' that comes off goes? It goes directly into the food that you and your family wind up EATING. Aluminum is a poor alternative, and serious studies have linked it to Alheizemers. Stainless steel is a very good non-reactive choice. Hospitals have used it for bedpans for crying out loud; that should tell you something. All surgical implements are stainless steel for good reason.
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No. We use ceramic enameled cast iron cookware. I love it - it's the only cookware I will ever use.
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I am still using non stick cookware, but am starting to obtain silicon cookware (which is not applicable for pots and pans - only baking items & utensils). I find using the silicon utensils ensures no teflon comes off. The coatings only come off at very high temps (higher than what you cook your food at), so if you avoid leaving your pans to sit on the heat with no food on it then you will smell the coating cooking off - if that happened i would throw away that pan. The silicon stuff I have is muffin pan, baking tray layer, cake tin, loaf pan, whisk & tongs. It is a bit expensive, but is extremely durable and long-lasting.
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No way. I read that too. The next day I bought a set of Calphalon One Infused Anodized cookware. Not as easy to clean, but hey, that's the price you pay for not ingesting teflon!!
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I rarely use non-stick cookware. It doesn't allow for 'fond' to develope on the bottom of a pan and that's where so much flavor is. And deglazing a pan is such a great technique. If you use a non-stick pan there isn't much to deglaze and some of the coating could come up. Plus I like to use good utensils and I hate those clunky ones they recommend you use in Teflon. I keep one teflon pan for making omelets though I usually use a copper pan for that, too. I've also always had birds and never wanted to run the risk of overheating a pan and hurting them.
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Yes and no...I think I have misused the stuff so many times and washed it improperly that the teflon is no longer present and EVERYTHING sticks to the darn pans. :) I mostly use saladmaster though...just cookie sheets and skillets are left.
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I do,but only my 14 inch skillet, in the new Cuisinart Titanium coated cookware. Mostly, I use Stainless Steel (Cuisinart) and Ceramic (I love my Le Creuset 6 qt pan that will go from stove to oven to tabletop to freezer.) I saved awhile to get it, but it was worth every penny. I think the biggest problem is that people don't care for their nonstick cookware properly. The inside of it should NEVER see a sharp or metal utensil. And, it should be handwashed. I store my non-stick items with paper plates and/or coffee filters between pans to reduce scuffing and scratching.
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I never did. We cook with spray on oil. And then soak all the hardest stuff for a while. No need to pay out for stuff that turns out to be poisonous.
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No, no I don't. I saw Good Eats tonight! And I don't cook.
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I have a couple of nonstick pans. They have their place. The critical factor is to make sure they NEVER get above 500 degrees F. Therefore, never heat them above medium, and don't preheat them too much. It's not the coating that comes off, it is a chemical reaction that releases toxic gases. Like anything else, when used properly and in moderation, it's OK.
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Actually you have more to worry about from food packaging than non-stick pans......
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remarkably i have not heard this warning ..but yes, i do use non-stick pans and bakeware. because its easier to clean rather than uncoated cookware. i will go on using teflon coating pans..but if push comes to shove, i will switch to regular pans and use a lot of non stick spray
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How many have died from it?
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This is an old story that get recycled from time to time. According to the latest reports: "Last Updated: Monday, June 4, 2007 | 12:10 PM ET CBC News Cooking with non-stick pots and pans likely won't pose a health hazard so long as chefs resist the urge to crank the heat up to extremely high temperatures, researchers with Consumer Reports suggest in a new study." Also keep in mind that teflon appears in many products besides cookware, such as carpet,apparel, automotive, household(molded disposable plates & cups), personal care(deodorants) and industrial(packaging etc.).
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Yes I do. I have/still use/used non-stick cookingware before in my home kitchen and else where. Here are some key points that you will need to remember when buying, storing, and cooking with no-stick cookware. 1. Make sure when you pick up the pan that it has no scraches already and says non-stick. 2. rinse with warm to hot water to kill excess bacteria, DO NOT USE SOAP! This will make your no-stick, well stick!!!! 3. when cooking with the pan DO NOT USE any METAL spatulas, forks, spoons, ect, for these will and I mean WILL scratch the surface and will again make it not stick. 4. also when cooking you may spray it with pam or any kind of cooking spray. this will also help keep it non-stick. 5. ok now the how to clean up: rinse with warm to hot water to get the oil off and wipe clean with a soft towel or paper towel. again DO NOT USE SOAP!!! the store as normal. IF any other questions or you need me to explain anything in more detail, please go a head and ask!!! YOUR CHEF FAIRY!!! lol
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I appreciate my non-stick cookware very much, but I have never whispered sweet nothings to it.
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I couldn't cook without it.
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I do like it a lot. How do you think they get the non-stick surface to stick in the first place??
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So much. I don't know how anyone managed before its invention :)
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a little too much. i got extremely giddy when i received a whole new set as a wedding present and threw everything out.
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As well as sliced bread
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Non-stick cookware is like everything else, you generally get what you pay for. There are some brands that are excellent. A long time ago I discovered T-fal cookware at a camping show where it was being promoted. It wasn't even on the retail market at that time. Haven't any idea how it compares to the T-fal that is on the market today but I just love mine. At the time it was rather expensive but I have had it longer than most of you are old.
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As much as Ronald Reagan.
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I have a few pieces of it, but I don't like them very much. They don't allow for fonde to develop on the bottom of a pan, so you are missing a lot of flavor by not being able to properly deglaze a pan. You also can't use them in super high heat which I like to use for some cooking and they also don't last very long with lots of use. Let's say I love good cooking more than I love easy cleaning.
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i love the way it makes cooking so much easier!
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it sucks
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So much so that I do not let anyone cook in my non stick. I am the only one who touches my non stick.
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I like it. However, they are not my pan of choice when cooking things like sauces and doing things like pan roasting. For those, I like my regular, non-reactive pans. I really love my old, cheap cast-iron skillet the most, to tell you the truth. Great for blackening fish, frying chicken and pan roasting pretty much everything.
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As high as the moon and the stars.... jeesh I'm spending way too much time around my kids. LOL!
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I like my non-stick cookware alot, but I'm not "in-love" with it... lol I use Caphalon.
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I'm completely smitten. The regular cookware is extremely jealous and has taken action to try to trip up our relationship
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It's nice in some cases, but it's not the best way to cook some things.
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Yes because when used on low flame only and cleaned with a dish washing liquid and only wooden or non metal spatulas used in them the coating does not come off for ages.
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