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#81
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"Rod Speed" wrote in message
... pltrgyst wrote Cape Cod Bob wrote Non stick pans have a definite place in t he kitchen - crepe pans for example. There is no reason to prefer non-stick for crepes. Wrong. You might note that there are no non-stick commercial crepe makers. Thats because the detail is different with commercial operations. What do you mean by "the detail is different"? |
#82
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"Vic Smith" wrote in message
... On Mon, 10 Mar 2008 07:50:09 -0700 (PDT), Sheldon wrote: pltrgyst wrote: Cape Cod Bob wrote: Non stick pans have a definite place in t he kitchen - crepe pans for example. There is no reason to prefer non-stick for crepes. You might note that there are no non-stick commercial crepe makers. All I do on my commercial crepe makers is use clarified butter, and there is never the slightest sticking or build-up. However, Non stick woks do not. I would point out that no less a chef than Ming Tsai often uses a non-stick wok. FoodTV personalities cook whatever and with whatever their sponsors (the people who pay them) mandate. Professional kitchens are nothing like FoodTV cartoon kitchens. My wife is a working cook (her management calls her a "chef" but she calls herself a cook) and always gets a laugh when she see TV chefs wearing kitchen-unsuitable "chef costumes." Especially those with long and wide sleeves designed to pick up everything they flap against. --Vic ......including the flame from the stove burner? |
#83
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JoeSpareBedroom wrote
Rod Speed wrote pltrgyst wrote Cape Cod Bob wrote Non stick pans have a definite place in t he kitchen - crepe pans for example. There is no reason to prefer non-stick for crepes. Wrong. You might note that there are no non-stick commercial crepe makers. Thats because the detail is different with commercial operations. What do you mean by "the detail is different"? Most obviously that its used multiple times a day in a commercial operation and only weekly at most in a home situation. And a commercial operation has minimum wage monkeys to wash them, whereas many prefer the lowest cleaning effort for the home etc. |
#84
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On Mon, 10 Mar 2008 07:50:09 -0700 (PDT), Sheldon
wrote: pltrgyst wrote: Cape Cod Bob wrote: Non stick pans have a definite place in t he kitchen - crepe pans for example. There is no reason to prefer non-stick for crepes. You might note that there are no non-stick commercial crepe makers. All I do on my commercial crepe makers is use clarified butter, and there is never the slightest sticking or build-up. However, Non stick woks do not. I would point out that no less a chef than Ming Tsai often uses a non-stick wok. FoodTV personalities cook whatever and with whatever their sponsors (the people who pay them) mandate. Professional kitchens are nothing like FoodTV cartoon kitchens. My wife is a working cook (her management calls her a "chef" but she calls herself a cook) and always gets a laugh when she see TV chefs wearing kitchen-unsuitable "chef costumes." Especially those with long and wide sleeves designed to pick up everything they flap against. --Vic |
#85
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On Mon, 10 Mar 2008 03:14:03 -0400, Cape Cod Bob
wrote: On Sun, 9 Mar 2008 12:10:29 -0400, Peter A wrote: You are just being silly. Claiming that a gas stove is necessary for good cooking and that nonstick pans don't have a place in the kitchen just shows your ignorance. Non stick pans have a definite place in t he kitchen - crepe pans for example. However, Non stick woks do not. Not sure which ng you're in, so I'm replying to all. I use my cast iron pan for crepes, but use a nonstick pan interchangeably with cast iron for all types of eggs... omelets, scrambled, over easy. But back in the day when my cast iron pan wasn't as well seasoned, I preferred nonstick for eggs (and I used it a few times for crepes too). -- See return address to reply by email remove the smile first |
#86
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Somebody wrote:
It makes as much sense cooking with cast iron cookware in 2008 as it does commuting to work in a cart with wooden wheels pulled by a yoke of oxen. We may ALL be commuting to work in carts, soon enough. BAD metaphor. Bad bad bad. -- Steal This Blog! http://www.gay-bible.org/steal |
#87
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On Apr 14, 2:04*am, aspasia wrote:
On Sun, 13 Apr 2008 16:48:33 -0400, "Elmo P. Shagnasty" wrote: In article , Sheldon wrote: The only reason folks buy cast iron cookware is because it's cheap, and they are too poor or miserly to buy real cookware or they enjoy playing pilgrim. You don't have kids or a wife, do you. It's a great way to get iron into the diet. You couldn't HIRE me to use those non-stick coatings which migrate into the user's system with bad consequences. *Feh! Do you have a citation to a refereed scientific journal that describes those bad consequences? Cindy Hamilton |
#88
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On Mar 5, 10:18Â*pm, Nate Nagel wrote:
Sheldon wrote: Lou Decruss wrote: Sheldon wrote: Kenneth wrote: I've used cast iron happily for about 50 years, but have always thought the whole seasoning thing to be, well, (for want of a better word), silly. In terms of sticking, I could not detect a difference between a brand new, unseasoned pan, and one that I had carefully seasoned for years. Then, a few years ago, Consumer's Reports tested cast iron cookware. Among other aspects of their testing, they asked staff members to contact elderly relatives to see if they could find generations old, super-well seasoned pans, for comparison. As has been my experience, they could detect no difference Except the elderly could no longer lift them. That's how I got some of mine. I don't know why anyone needs cookware from the iron age, it's a kitchen for cripe's sake... you wanna pump iron join Gold's Gym. Maybe some of us are younger and stronger than you shemp. � Thanks for proving my point... those of us with real life experience and measurable IQs don't need to work as fork lifts. Â*My momma taught me that no one pays much for jackass labor. Â*That said I have no doubt I can out muscle two of you. The only reason folks buy cast iron cookware is because it's cheap, and they are too poor or miserly to buy real cookware or they enjoy playing pilgrim. Â*It makes as much sense cooking with cast iron cookware in 2008 as it does commuting to work in a cart with wooden wheels pulled by a yoke of oxen. Â*I've yet to see a professional kitchen that uses cast iron pots and pans. Â*Cast iron cookware makes steel wheel roller skates and wooden golf clubs seem like state of the art. Â*Cast iron cookware went out of vogue before the Wright Brothers flew at Kitty Hawk, before Edison's light bulb. Two advantages to cast iron: 1) thermal mass. Â*Sometimes that's a benefit, sometimes it's not, but sometimes you want even cooking over the ability to heat/cool quickly. 2) you have to work very, very hard to render a cast iron skillet unusable. Â*You have one, you have a skillet for life. Â*That appeals to my chea^H^H^H^Hfrugal side. nate -- replace "roosters" with "cox" to reply.http://members.cox.net/njnagel- Hide quoted text - - Show quoted text - also, they make a fine weapon. |
#89
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On Mon, 14 Apr 2008 10:59:26 -0700, z wrote:
wheels pulled by a yoke of oxen. Â*I've yet to see a professional kitchen that uses cast iron pots and pans. Â*Cast iron cookware makes One of the kitchens I worked in used cast iron as a back up when the griddle failed. The primary advantages of cast iron are indestructibility and even heat distribution. Those can useful characteristics. I use primarily no-stick stuff, but I get annoyed with the durability issue. Sometimes I want to be able to use a nice this metal spatula. On those occasions I'd like to have a cast iron pan, but not with my current stove, which just sucks. Cast iron and gas stoves are a nice combination. |
#90
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![]() glen stark wrote in message ... On Mon, 14 Apr 2008 10:59:26 -0700, z wrote: wheels pulled by a yoke of oxen. I've yet to see a professional kitchen that uses cast iron pots and pans. Cast iron cookware makes One of the kitchens I worked in used cast iron as a back up when the griddle failed. The primary advantages of cast iron are indestructibility and even heat distribution. Those can useful characteristics. I use primarily no-stick stuff, but I get annoyed with the durability issue. Sometimes I want to be able to use a nice this metal spatula. On those occasions I'd like to have a cast iron pan, but not with my current stove, which just sucks. Cast iron and gas stoves are a nice combination. And you can't beat a well broken in and seasoned cast iron pan for non-stick. I love them for eggs and things like that. Cheri |
#91
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On 14 Apr 2008 23:26:09 +0200, glen stark
wrote: The primary advantages of cast iron are indestructibility and even heat distribution. Those can useful characteristics. Howdy, "Even...?" Put a cast iron pan on a gas flame for a few bit, and then put some water in the pan. You can see the pattern of the burner below. There may be virtues of cast iron, but I would not put "even heat distribution" on the list. All the best, -- Kenneth If you email... Please remove the "SPAMLESS." |
#92
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![]() aspasia wrote in message ... My cast iron pans served my late mother for her lifetime, and have done the same for me, and I hope my children will use them after I'm gone. Indestructible! My favorite cast iron pan was my 85 YO mother's mother's pan. Talk about seasoning. |
#93
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I don't use it for everything but I love cast iron.It browns thing much
better than non-stick. And the clean up is surprisingly easy. bonnie |
#94
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On Apr 15, 8:13*pm, aspasia wrote:
On Mon, 14 Apr 2008 09:51:00 -0700 (PDT), Cindy Hamilton wrote: On Apr 14, 2:04*am, aspasia wrote: On Sun, 13 Apr 2008 16:48:33 -0400, "Elmo P. Shagnasty" wrote: In article , Sheldon wrote: The only reason folks buy cast iron cookware is because it's cheap, and they are too poor or miserly to buy real cookware or they enjoy playing pilgrim. You don't have kids or a wife, do you. It's a great way to get iron into the diet. You couldn't HIRE me to use those non-stick coatings which migrate into the user's system with bad consequences. *Feh! Do you have a citation to a refereed scientific journal that describes those bad consequences? Cindy Hamilton I hope you don't mind if I suggest you do your own research. *I've seen a great deal on-line and in hard media over the years attesting to the damage done to people by fumes from these pans. *But that material may not rise to the scientific level of assurance you require. Actually, the only things I've seen that seemed remotely credible was: 1. When heated to excess, some types of nonstick coatings can release fumes that are toxic to birds. 2. If you don't use the nonstick pan like an idiot, you're in no danger. I'm really looking for a citation in the New England Journal of Medicine, the Lancet, or peer-reviewed toxicology journals. Perhaps I'll see what I can find. It seems to me that the burden of proof is on the person making the claims, however. Cindy Hamilton |
#95
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Cindy Hamilton wrote:
On Apr 15, 8:13 pm, aspasia wrote: On Mon, 14 Apr 2008 09:51:00 -0700 (PDT), Cindy Hamilton wrote: On Apr 14, 2:04 am, aspasia wrote: On Sun, 13 Apr 2008 16:48:33 -0400, "Elmo P. Shagnasty" wrote: In article , Sheldon wrote: The only reason folks buy cast iron cookware is because it's cheap, and they are too poor or miserly to buy real cookware or they enjoy playing pilgrim. You don't have kids or a wife, do you. It's a great way to get iron into the diet. You couldn't HIRE me to use those non-stick coatings which migrate into the user's system with bad consequences. Feh! Do you have a citation to a refereed scientific journal that describes those bad consequences? Cindy Hamilton I hope you don't mind if I suggest you do your own research. I've seen a great deal on-line and in hard media over the years attesting to the damage done to people by fumes from these pans. But that material may not rise to the scientific level of assurance you require. Actually, the only things I've seen that seemed remotely credible was: 1. When heated to excess, some types of nonstick coatings can release fumes that are toxic to birds. 2. If you don't use the nonstick pan like an idiot, you're in no danger. I'm really looking for a citation in the New England Journal of Medicine, the Lancet, or peer-reviewed toxicology journals. Perhaps I'll see what I can find. It seems to me that the burden of proof is on the person making the claims, however. Cindy Hamilton I don't know if this is pertinent or not, but five years ago a co-worker, who works as a scientist in environmental engineering and science, shared with me an article from USA Today written by Elizabeth Weise, "Posted 4/23/2003 10:08 PM - Updated 4/24/2003 1:24 AM". The title of the article is, "Out of the frying pan, into a fire." I won't post/share the entire article here because that would be an infringement of copyright. But for reference, here are a couple of paragraphs quoted from the article that may help, or perhaps not: "Last week the Environmental Protection Agency announced concerns about a widely used chemical called perfluorinated acid. Tests in rats have shown reduced fetal weight of pups, delays in maturation and kidney problems - and 92% of Americans tested had trace amounts of it in their blood. That's because so-called PFOA or its byproducts are used in the manufacturing process for Teflon and Gore-Tex and can be released as the original Scotchguard and Stainmaster break down. PFOA also has other industrial uses." "This month a paper in the journal Current Biology reported that a commonly used plastic ingredient called bisphenol A caused abnormal pregnancies in mice and might cause reproductive problems in people. Last year a Swedish study found that a flame retardant used in TV sets, computer circuit boards and casings, foams and fabric called polybrominated diphenyl ether, or PBDE, is rapidly accumulating in human breast milk. The chemical is thought to cause thyroid cancer and possibly neurodevelopmental problems in test animals." Hope this helps you to find appropriate citations for particular studies and papers if you're so inclinded. Sky, who is no scientist and has no "environmental engineering and science" background -----disclaimer! -- Ultra Ultimate Kitchen Rule - Use the Timer! Ultimate Kitchen Rule -- Cook's Choice |
#96
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![]() "Cindy Hamilton" wrote in message news:dfde542c-db10- Actually, the only things I've seen that seemed remotely credible was: 1. When heated to excess, some types of nonstick coatings can release fumes that are toxic to birds. 2. If you don't use the nonstick pan like an idiot, you're in no danger. I'm really looking for a citation in the New England Journal of Medicine, the Lancet, or peer-reviewed toxicology journals. Perhaps I'll see what I can find. It seems to me that the burden of proof is on the person making the claims, however. Cindy Hamilton *********************************************8 Unless, of course, if you value your health and your families health. |
#97
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Bob F wrote:
"Cindy Hamilton" wrote: Actually, the only things I've seen that seemed remotely credible was: 1. When heated to excess, some types of nonstick coatings can release fumes that are toxic to birds. 2. If you don't use the nonstick pan like an idiot, you're in no danger. I'm really looking for a citation in the New England Journal of Medicine, the Lancet, or peer-reviewed toxicology journals. Perhaps I'll see what I can find. It seems to me that the burden of proof is on the person making the claims, however. Unless, of course, if you value your health and your families health. I see. You can also protect your family's health by eating 1 pound of raw fish, half a pound of rice and 4 ounces of raisins per day AND NOTHING ELSE because all other food is poison. Why? Because I said so. I don' need no steenkin' peer review. Eating anything else puts you and your family in deadly jeopardy. You've been warned. My rice cooker has a teflon pot. Crazy people have non-teflon rice-cooker pots. Bob, see if you can fix your mail software to provide quote marks. I put them in myself for Cindy's comments just to make sure that people knew what YOU wrote, but we shouldn't have to do that. See to it. -- Cheers, Bev ||||||||||||||||||||||||||||||||||||||||||||||| If you're ever about to be mugged by a couple of clowns, don't hesitate - go for the juggler. |
#98
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On Apr 16, 7:27*pm, Sky wrote:
Cindy Hamilton wrote: On Apr 15, 8:13 pm, aspasia wrote: On Mon, 14 Apr 2008 09:51:00 -0700 (PDT), Cindy Hamilton wrote: On Apr 14, 2:04 am, aspasia wrote: On Sun, 13 Apr 2008 16:48:33 -0400, "Elmo P. Shagnasty" wrote: In article , Sheldon wrote: The only reason folks buy cast iron cookware is because it's cheap, and they are too poor or miserly to buy real cookware or they enjoy playing pilgrim. You don't have kids or a wife, do you. It's a great way to get iron into the diet. You couldn't HIRE me to use those non-stick coatings which migrate into the user's system with bad consequences. *Feh! Do you have a citation to a refereed scientific journal that describes those bad consequences? Cindy Hamilton I hope you don't mind if I suggest you do your own research. *I've seen a great deal on-line and in hard media over the years attesting to the damage done to people by fumes from these pans. *But that material may not rise to the scientific level of assurance you require. Actually, the only things I've seen that seemed remotely credible was: 1. *When heated to excess, some types of nonstick coatings can release * * *fumes that are toxic to birds. 2. *If you don't use the nonstick pan like an idiot, you're in no danger. I'm really looking for a citation in the New England Journal of Medicine, the Lancet, or peer-reviewed toxicology journals. *Perhaps I'll see what I can find. *It seems to me that the burden of proof is on the person making the claims, however. Cindy Hamilton I don't know if this is pertinent or not, but five years ago a co-worker, who works as a scientist in environmental engineering and science, shared with me an article from USA Today written by Elizabeth Weise, "Posted 4/23/2003 10:08 PM - Updated 4/24/2003 1:24 AM". *The title of the article is, "Out of the frying pan, into a fire." *I won't post/share the entire article here because that would be an infringement of copyright. *But for reference, here are a couple of paragraphs quoted from the article that may help, or perhaps not: * * *"Last week the Environmental Protection Agency announced concerns about a widely used chemical called perfluorinated acid. Tests in rats have shown reduced fetal weight of pups, delays in maturation and kidney problems - and 92% of Americans tested had trace amounts of it in their blood. That's because so-called PFOA or its byproducts are used in the manufacturing process for Teflon and Gore-Tex and can be released as the original Scotchguard and Stainmaster break down. PFOA also has other industrial uses." PFOA is used in Teflon manufacture. This doesn't seem to say anything about Teflon use. * * *"This month a paper in the journal Current Biology reported that a commonly used plastic ingredient called bisphenol A caused abnormal pregnancies in mice and might cause reproductive problems in people. Last year a Swedish study found that a flame retardant used in TV sets, computer circuit boards and casings, foams and fabric called polybrominated diphenyl ether, or PBDE, is rapidly accumulating in human breast milk. The chemical is thought to cause thyroid cancer and possibly neurodevelopmental problems in test animals." Also nothing to do with using Teflon-coated pans. Hope this helps you to find appropriate citations for particular studies and papers if you're so inclinded. Sky, who is no scientist and has no "environmental engineering and science" background -----disclaimer! I'll continue to use my Teflon pans for the tasks for which they're suited, my stainless-steel pans for their tasks, and my cast iron when it's suitable. Cindy Hamilton |
#99
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![]() "I'll continue to use my Teflon pans for the tasks for which they're suited, my stainless-steel pans for their tasks, and my cast iron when it's suitable. Cindy Hamilton" It's a free country. The BIG danger in using them is when you accidentally overheat them. The fumes that come off can do a JOB on your lungs. That's happened to me WAY back when I was single. I ended up with a "cold" that resulted in my missing a week of work. I do a lot of cooking. While I wish I had some good iron pans, the SS pans (with Al sandwich or Cu bottom) serve quite well for most things. I still use a smal "non-stick" for omlets. My SS "omlet" pan just doesn't even come close to the "non-stick". ** Posted from http://www.teranews.com ** |
#100
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On Apr 17, 3:02*pm, wrote:
They had to take Scotchguard off the market while they created a new formulation due to this problem. It has long been known by those who keep birds that teflon cookware gives off fumes that even in tiny amounts will kill all of their birds I remember that. When I heard it was going off the market, I went out and bought a bunch of Scotchgard. Cindy Hamilton |
#101
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"John Gilmer" wrote in
: "I'll continue to use my Teflon pans for the tasks for which they're suited, my stainless-steel pans for their tasks, and my cast iron when it's suitable. Cindy Hamilton" It's a free country. The BIG danger in using them is when you accidentally overheat them. You mean like getting drunk and deciding to cook and "rest" while it's heating? The fumes that come off can do a JOB on your lungs. That's happened to me WAY back when I was single. I ended up with a "cold" that resulted in my missing a week of work. I do a lot of cooking. While I wish I had some good iron pans, the SS pans (with Al sandwich or Cu bottom) serve quite well for most things. I still use a smal "non-stick" for omlets. My SS "omlet" pan just doesn't even come close to the "non-stick". ** Posted from http://www.teranews.com ** |
#102
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#103
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The Real Bev wrote:
Bob F wrote: "Cindy Hamilton" wrote: Actually, the only things I've seen that seemed remotely credible was: 1. When heated to excess, some types of nonstick coatings can release fumes that are toxic to birds. 2. If you don't use the nonstick pan like an idiot, you're in no danger. I'm really looking for a citation in the New England Journal of Medicine, the Lancet, or peer-reviewed toxicology journals. Perhaps I'll see what I can find. It seems to me that the burden of proof is on the person making the claims, however. Unless, of course, if you value your health and your families health. I see. You can also protect your family's health by eating 1 pound of raw fish, Depends on the source. Alabama started doing their own testing of imported fish. Half the fish from China are rejected, due to high levels of various chemicals. These (artificially-fattened)farm-raised fish, especially salmon, are not a good alternative. They're loaded with PCB's, dioxins, toxaphene, dieldrin, , lindane, heptachlor epoxide, , , Mirex, endrin ,DDT, maybe even STP, too (??) half a pound of rice and 4 ounces of raisins per day AND NOTHING ELSE because all other food is poison. Why? Because I said so. Imo, just stuff yourself with (organic) brown rice & broccoli every day. I don' need no steenkin' peer review. Ditto! Peers are sorta like "manchurian" scientists. They all learn (and don't learn) the same things. |
#104
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aspasia wrote:
On Mon, 14 Apr 2008 09:51:00 -0700 (PDT), Cindy Hamilton I hope you don't mind if I suggest you do your own research. I've seen a great deal on-line and in hard media over the years attesting to the damage done to people by fumes from these pans. But that material may not rise to the scientific level of assurance you require. All I could find was dead birds. Imo, scientific or not, if you've found some convincing evidence, it's your responsibility to share it with less-enlightened peeps. |
#105
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On Apr 17, 11:36Â*pm, Red Green wrote:
Cindy Hamilton wrote in news:81b7167b-ad89- : On Apr 17, 3:02�pm, wrote: They had to take Scotchguard off the market while they created a new formulation due to this problem. It has long been known by those who keep birds that teflon cookware gives off fumes that even in tiny amounts will kill all of their birds I remember that. Â*When I heard it was going off the market, I went out and bought a bunch of Scotchgard. Cindy Hamilton Just in case someone decided to come home with a bird for a pet? Just in case the new stuff wasn't worth a damn, as environmentally correct replacements so often are. IIRC it was not birds but the ozone layer that was at risk from Scotchgard. Cindy Hamilton |
#106
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On Apr 17, 11:34*pm, Red Green wrote:
"John Gilmer" wrote : "I'll continue to use my Teflon pans for the tasks for which they're suited, my stainless-steel pans for their tasks, and my cast iron when it's suitable. Cindy Hamilton" It's a free country. The BIG danger in using them is when you accidentally overheat them. * You mean like getting drunk and deciding to cook and "rest" while it's heating? That's just evolution in action. Culling the stupid out of the herd. Preferably before they breed. Cindy Hamilton |
#107
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On Fri, 18 Apr 2008 06:26:54 -0500, JonL wrote:
All I could find was dead birds. Imo, scientific or not, if you've found some convincing evidence, it's your responsibility to share it with less-enlightened peeps. Agreed -- assuming you can find any. -- Larry |
#108
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![]() "The Real Bev" wrote in message news:sKANj.105 I'm really looking for a citation in the New England Journal of Medicine, the Lancet, or peer-reviewed toxicology journals. Perhaps I'll see what I can find. It seems to me that the burden of proof is on the person making the claims, however. Unless, of course, if you value your health and your families health. I see. You can also protect your family's health by eating 1 pound of raw fish, half a pound of rice and 4 ounces of raisins per day AND NOTHING ELSE because all other food is poison. Why? Because I said so. I don' need no steenkin' peer review. Eating anything else puts you and your family in deadly jeopardy. You've been warned. If one has to have multiple peer-reviewed articales in front of them before considering potential health risks, good for them. My criteria are a little less restricting, as my health is important to me. My rice cooker has a teflon pot. Crazy people have non-teflon rice-cooker pots. Bob, see if you can fix your mail software to provide quote marks. I put them in myself for Cindy's comments just to make sure that people knew what YOU wrote, but we shouldn't have to do that. See to it. My quotes work fine, except for posts grom google-groups. If you know how to fix that, please let me know. I did put in a row of *** to seperate my response. |
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![]() "Red Green" wrote in message The BIG danger in using them is when you accidentally overheat them. You mean like getting drunk and deciding to cook and "rest" while it's heating? Says the man who has never burned anything in a pan? |
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