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poluting un-born babies
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| posted by God de Vader 1152 days ago |
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so far for searching for unleaded paint for the cot and baby proof drawer lockers etc.....
screw it......theyr polluted before thy come out!
I'm not under the alkafluence of inkahol that some thinkle peep I am. It's just the drunker I sit here the longer I get."
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| posted by npg 1152 days ago |
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do you use teflon pans GdV?
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| posted by God de Vader 1152 days ago |
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all the time.....im a chef for gods sake........but then again....be4 we used copper pans with a tin coating .....not much better eyh?
I'm not under the alkafluence of inkahol that some thinkle peep I am. It's just the drunker I sit here the longer I get."
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| posted by npg 1152 days ago |
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i want to move away from teflon (home cooking) but what is the better replacement...if there is any?
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| posted by God de Vader 1152 days ago |
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well the best is still copper.....best heat distribution, but weighs tons......try to handle this a whole night. sure no more need to go to the gym!
I'm not under the alkafluence of inkahol that some thinkle peep I am. It's just the drunker I sit here the longer I get."
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| posted by Gum Tree 1152 days ago |
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That's why chefs have to weigh a ton, eh gdv. Btw - I still don't get the unofficial emoticons, sigh.
"Marooned on a rock with 80,000 and now 90,000 alcoholics and counting"
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| posted by Gum Tree 1152 days ago |
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Actually (I have figured out the emoticons btw) - copper pans are just as dangerous as teflon. Copper is a relatively soft metal, so when you cook with it, you are likely to add bits of copper in the food. This is a problem coz copper is one of the metals that helps the nervous system function. Too much copper and there is a danger of diseases. Copper metal is probably not so bad as copper salts (like copper nitrate that is used to stop plant fungal diseases), but the risk is there. There have been cases documented of weird probs caused by copper nitrate spraying of fruit trees in Oz pre-school grounds.
Better to use stainless steel or steel products - and some have a copper "sandwich" in the base to increase heat conductivity. OK if the copper is bound between steel, coz iron is pretty harmless and can be beneficial to humans.
"Marooned on a rock with 80,000 and now 90,000 alcoholics and counting"
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| posted by life 1152 days ago |
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what about, Hard-Anodized aluminum pans?
I'm bored, I'm pi*sy, and, I have no shame.
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| posted by Gum Tree 1152 days ago (edited 1151 days ago) |
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AluminIum (sorry but you yanks have got the spelling wrong forever, lol) are the worst of worst pans. Aluminium is really soft also, and has been implicated in Alzeihmers disease amongst others. Throw them out. The anodizing, if I remember rightly, is via tin. And again, it is soft. Try to stick to steel.
"Marooned on a rock with 80,000 and now 90,000 alcoholics and counting"
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| posted by God de Vader 1151 days ago |
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listen you folks.....copper is the best, you just have to get them tinned or stainless steeled ion the inside!
no discussion possible about this!
BTW aluminium is ok, however it adds a weird taste to many items due to oxidation.
never cook dairy products, potatoes,, things with eggs etc in aluminium.....in short better dont use it.
I'm not under the alkafluence of inkahol that some thinkle peep I am. It's just the drunker I sit here the longer I get."
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| posted by life 1151 days ago |
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Hard-anodization is an electro-chemical process that hardens aluminum. (Hard-Anodized aluminum is 30% harder than stainless steel.) During hard-anodization, aluminum is submerged in an acid bath, then subjected to electrical charges. The result is a chemical reaction wherein the surface of the aluminum combines with oxygen to become aluminum oxide. This reaction is also known as oxidation, a process which occurs spontaneously in nature. Hard-anodization is actually controlled, accelerated oxidation.
What does it do?
Hard-anodized surfaces resist abrasion and corrosion. A hard-anodized pan is the most durable pan you can buy.
Anodized materials have an extremely long life span. Anodized surfaces do not chip or peel. In fact, anodized aluminum is used to protect satellites from the harsh environment of space, to harden automotive racing parts against friction and heat, as well as for display cases, coolers, and grills for the food industry.
An anodized finish is chemically stable. It does not decompose. It is nontoxic. High heat levels will not damage the anodized finish. Anodized surfaces are heat-resistant to the melting point of aluminum (1,221°F).
Most important for cookware, hard-anodizing makes cookware surfaces so ultra-smooth that they become virtually nonporous (without pores). Pores in metal cookware are one of the leading reasons why foods stick while cooking.
So, because hard-anodized aluminum cooking surfaces are virtually nonporous, you have fewer problems with stuck-on foods. The surfaces are stick-resistant.
Now coming from a country that is "sue" happy.... I don't think they could make these claims if it were not true.
I'm bored, I'm pi*sy, and, I have no shame.
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| posted by life 1151 days ago |
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How might I be exposed to aluminum?
Eating small amounts of aluminum in food.
Breathing higher levels of aluminum dust in workplace air.
Drinking water with high levels of aluminum near waste sites, manufacturing plants, or areas naturally high in aluminum.
Eating substances containing high levels of aluminum (such as antacids) especially when eating or drinking citrus products at the same time.
Very little enters your body from aluminum cooking utensils.
I'm bored, I'm pi*sy, and, I have no shame.
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| posted by npg 1151 days ago |
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well...now i know what pots/pans to buy for my kitchen :-p
thanks life. :-)
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| posted by life 1151 days ago |
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NPG!! NO! NO! NO!.. don't take my word!
People say you can get aluminium in your brain if you use aluminium pots and pans, and i was just trying to show easier ways than getting it, as supposedly the amount you can get from pots and pans is negligible.
Here is a site on pots and pans to help you make a decision..
http://www.fda.gov/bbs/topics/CONSUMER/CON00036.html
I'm bored, I'm pi*sy, and, I have no shame.
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| posted by npg 1151 days ago |
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ok...i'll go stainless steal.
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| posted by God de Vader 1151 days ago |
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life.....still the issue of not very good heat distribution, and it oxidizes so adjusts taste in several often used products!
very troublesome to have one pan for potatoes and another one for the sauce :)
I'm not under the alkafluence of inkahol that some thinkle peep I am. It's just the drunker I sit here the longer I get."
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| Junior Member |
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| posted by life 1151 days ago |
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GDV, to be perfectly honest with you, I haven't noticed a difference in the taste of anything I cook, and I use aluminium pots and pans.
I'm bored, I'm pi*sy, and, I have no shame.
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| Senior Member |
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| posted by God de Vader 1151 days ago |
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boil an egg in a normal pot and an aluminium pot, do the same with mashed potatoes.....youll taste the lovely metal......otherwise stop smoking for 3 months so your taste buds come back and try again....lol....
trust me aluminium is unsuitable for many items!
I'm not under the alkafluence of inkahol that some thinkle peep I am. It's just the drunker I sit here the longer I get."
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