Thread: Cookware

Corningware?

Originally Posted by SuperFlex

It's the healthiest way I know of to prepare foods besides an open flame... Medals are questionable for the best possible health.

Did you cook your food over your medals? Medals?

I like cast iron it helps with my anemia.

Originally Posted by SuperFlex

I'm hoping to find some high temp glass cookware. It's the healthiest way I know of to prepare foods besides an open flame... Medals are questionable for the best possible health. Does anyone have some good suggestions on any brands or deals? I want it all. Pots, pans, frying pans, even cookie sheets and something to grill with if they have them...

THANKS!

I don't get it. Glassware but then you list pots and pans. Yet to see a frying pan made of glass. Are you going nutso on us brother?

Vision by Corning

http://www.tias.com/8877/InventoryPage/1651553/1.html

Originally Posted by Vieope

Did you cook your food over your medals? Medals?

I wish man... I didn't catch that.

Originally Posted by Tough Old Man

I don't get it. Glassware but then you list pots and pans. Yet to see a frying pan made of glass. Are you going nutso on us brother?

I hope not. Should have stated I'd like to find glassware to replace these things... Damn it, can I start this thread over... You know what I meant.

I agree with TOM, your question is ambiguous. Come to think of it, I would be right at home in TOMs-giant kitchen-to-be, as I have enough bake- and cook-ware to stock a small restaurant.

*snicker* a girl can never have enough good pots and pans...what I have:

Cookware is a combination of French (Le Creuset and Emile) enameled cast-iron and anodized aluminum American (Caphalon). Very few glass lids; I usually opt for simple metal fitted lids, pans that allow for pouring, and cookware that can be put in an oven.

Bakeware is a combination of Chantal and Corning French White (elegant designs, simple, high temp, durable, easy to clean)

I have a nice set of various sized glazed interior pottery bakeware (Schlemmertopf; terra cotta bakeware) that I use for tandoori cooking (mostly ethnic recipes).

I suggest that you consider investing in high quality cook and bakeware; it can easily last for decades (as my first sets did). I would avoid cheap, nonstick polymer treated surfaces for most pans. Heavier gauge aluminum and iron or tri-clad types seem to function best for evenly distributing heat over the cooking surface. For flat baking pans, the double walled (air-bake) pans are very good.

If cost is an issue (as it usually is), save up your pennies, find a high quality kitchenware discount outlet, and buy top name brands for your pots, pans, and bakeware - items with minor production blemishes priced at half cost or less.

Hope this helps.

I'm curious to hear what TOM uses in his kitchen...

Originally Posted by IainDaniel

Vision by Corning

http://www.tias.com/8877/InventoryPage/1651553/1.html

Do you think glass would survive on the grill?

Originally Posted by Trouble

I agree with TOM, your question is ambiguous. Come to think of it, I would be right at home in TOMs-giant kitchen-to-be, as I have enough bake- and cook-ware to stock a small restaurant.

*snicker* a girl can never have enough good pots and pans...what I have:

Cookware is a combination of French (Le Creuset and Emile) enameled cast-iron and anodized aluminum American (Caphalon). Very few glass lids; I usually opt for simple metal fitted lids, pans that allow for pouring, and cookware that can be put in an oven.

Bakeware is a combination of Chantal and Corning French White (elegant designs, simple, high temp, durable, easy to clean)

I have a nice set of various sized glazed interior pottery bakeware (Schlemmertopf; terra cotta bakeware) that I use for tandoori cooking (mostly ethnic recipes).

I suggest that you consider investing in high quality cook and bakeware; it can easily last for decades (as my first sets did). I would avoid cheap, nonstick polymer treated surfaces for most pans. Heavier gauge aluminum and iron or tri-clad types seem to function best for evenly distributing heat over the cooking surface. For flat baking pans, the double walled (air-bake) pans are very good.

If cost is an issue (as it usually is), save up your pennies, find a high quality kitchenware discount outlet, and buy top name brands for your pots, pans, and bakeware - items with minor production blemishes priced at half cost or less.

Hope this helps.

I'm curious to hear what TOM uses in his kitchen...

I currently have high quality cookware. It's teflon coated, chrome, and black rubber. It wasn't cheap... No Walmart stuff aside from cookie sheets, which of course aren't used for cookies, but chicken and fish. My question was only in hope of finding everything needed is glass cookware. If that's not possible I understand, but I wanted to find out.

Originally Posted by SuperFlex

Do you think glass would survive on the grill?

On a gas Grill... I dunno. We had it when growing up on an electric stove top. It isn't really glass, more of a ceramic.

Originally Posted by IainDaniel

On a gas Grill... I dunno. We had it when growing up on an electric stove top. It isn't really glass, more of a ceramic.

Hank Hill would be pissed at me, but charcoal... I'll have to find out.

Before you toss it all in the trash and replace it with glass, know that glass is the worst heat conductivity of any cooking material available. This means you will not have even distribution of heat throughout the cookware when cooking on a burner. You won't be able to sear anything because of these properties and it won't hold it's heat when cooking larger quantities of food.

I want to you to show me where you have read that enamelware is unhealthy to cook on. Ditto with anodized aluminum.

I presume that you have a toxicological argument to present in defense of this idea of glassware being somehow superior. If so, pardon the pun, but "spit it out". I've worked as an environmental toxicology specialist (including research at top notch institutions) for many years. Before you go change your cookware, lets discuss the science behind your health concerns (wrt food prep).

BTW, glazed terracotta IS a glassine surface. The Germans seem to think its a superior (healthy) cooking surface.

I think it is a bit of an over reaction to consider changing cookware over health concerns. Here is an article to consider

Is your Caphalon the original type (the high quality anodized aluminum)? I was pretty confident you had decent quality cookware, TOM.

So you have a built in grill? May as well drop in a smoker element as well...now that would be sure fire convenient. I may have to come visit and see that kitchen of yours... 'Cor, you can probably get inexpensive cool looking Mexican handpainted tile (floor, backsplash, worktops), seal it, and have a pretty damn sharp looking kitchen workspace.

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Many moons ago, I started out lab life in a metallurgical and materials testing lab; I'm also a chemical engineer (not currently registered, I don't need prof reg). I'm reasonably conversant with metal finishing methods. I pulled up a decent site that describes the current hard anodizing processes.

http://www.anodizing.org/processes.html

I have a feeling that the Calphalon Corp uses the organic dye method after electrolytic hardening. I reviewed the metals tox lit before purchasing much of my cookware. I use enamelware and hard anodized cookware equally.

I got rid of my Teflon coated cookware years ago after the defective coating began to erode.

Originally Posted by Trouble

Is your Caphalon the original type (the high quality anodized aluminum)? I was pretty confident you had decent quality cookware, TOM.

So you have a built in grill? May as well drop in a smoker element as well...now that would be sure fire convenient.

I may have to come visit and see that kitchen of yours... 'Cor, you can probably get inexpensive cool looking Mexican handpainted tile (floor, backsplash, worktops), seal it, and have a pretty damn sharp looking kitchen workspace.

My little dinky 700 sq ft kitchen only uses mostly Caphalon. I do have a few 18/10 stainless pots and pans. But I love cooking on my 36" built in broiler. Yes SC they cost me about $100 ea for the frying pans and that was w/ out lids. Here's a pic of the broiler and hood.

Originally Posted by boilermaker

I think it is a bit of an over reaction to consider changing cookware over health concerns. Here is an article to consider

I think I'll go glass and stainless steel. Thanks...

Originally Posted by Trouble

I want to you to show me where you have read that enamelware is unhealthy to cook on. Ditto with anodized aluminum.

I presume that you have a toxicological argument to present in defense of this idea of glassware being somehow superior. If so, pardon the pun, but "spit it out". I've worked as an environmental toxicology specialist (including research at top notch institutions) for many years. Before you go change your cookware, lets discuss the science behind your health concerns (wrt food prep).

BTW, glazed terracotta IS a glassine surface. The Germans seem to think its a superior (healthy) cooking surface.

Look, I'm glad you're educated on the subject...but I'm not. If you'd look back the thread was asking for help...not giving suggestions. I stated it was the safest material I was aware of. Other than that, thanks for the info.

http://environment.about.com/od/heal...fecookware.htm

Hmm, why ask if you know all about the issues and recommended cooking surfaces?

To refresh your memory on the wording of your request:

"I'm hoping to find some high temp glass cookware. It's the healthiest way I know of to prepare foods besides an open flame... Metals are questionable for the best possible health. Does anyone have some good suggestions on any brands or deals? I want it all. I want to replace my pots, pans, frying pans, even cookie sheets"

I supplied you with environmentally safe cooking surfaces / brands you requested information on, then two of us went on to politely point out the illogical premise behind your assertion that tempered glass was an accepted alternative.

Originally Posted by Trouble

http://environment.about.com/od/heal...fecookware.htm

Hmm, why ask if you know all about the issues and recommended cooking surfaces?

To refresh your memory on the wording of your request:

"I'm hoping to find some high temp glass cookware. It's the healthiest way I know of to prepare foods besides an open flame... Metals are questionable for the best possible health. Does anyone have some good suggestions on any brands or deals? I want it all. I want to replace my pots, pans, frying pans, even cookie sheets"

I supplied you with environmentally safe cooking surfaces / brands you requested information on, then two of us went on to politely point out the illogical premise behind your assertion that tempered glass was an accepted alternative.

I only know a little about the subject. Just what I've caught by listening to others...

Originally Posted by Trouble

http://environment.about.com/od/heal...fecookware.htm

Hmm, why ask if you know all about the issues and recommended cooking surfaces?

To refresh your memory on the wording of your request:

"I'm hoping to find some high temp glass cookware. It's the healthiest way I know of to prepare foods besides an open flame... Metals are questionable for the best possible health. Does anyone have some good suggestions on any brands or deals? I want it all. I want to replace my pots, pans, frying pans, even cookie sheets"

I supplied you with environmentally safe cooking surfaces / brands you requested information on, then two of us went on to politely point out the illogical premise behind your assertion that tempered glass was an accepted alternative.

I'm sorry trouble. the pans are what they call one infused anodized. You would think for the price they would come with lids. The only thing about them is you have to get the pans real hot to keep things from sticking. They do cook evenly.

Here's what I bought. Hopefully it's nice...

http://priority-store.stores.yahoo.n...uststco16.html

Still looking for something for the oven and on the grill.

Tell you something else I have that is real nice. One night I was watching paid advertisements. I decided to buy the showtime professional rotisary. I really works great and will do a 25 lb turkey. This past year I put a prime rib in it and it turn out perfect. It cooks a 20 lb turkey in about 2.5 hrs to perfection. I love that thing.

Originally Posted by SuperFlex

Here's what I bought. Hopefully it's nice...

http://priority-store.stores.yahoo.n...uststco16.html

Still looking for something for the oven and on the grill.

Cast Iron is a great pan to have for its versatility on the stovetop, in the oven and on the grill if you desire. Like the old camp cooks who used to use them over an open fire. Iron is alright for you and once seasoned, they add a lot of flavor to the food you cook. I think you can get ss racks for grills if you so desire. Or cast iron grates. Just my .o2

Originally Posted by SuperFlex

Here's what I bought. Hopefully it's nice...

http://priority-store.stores.yahoo.n...uststco16.html

Still looking for something for the oven and on the grill.

You have to be careful with grills. They can get very hot. I would use cast iron on that. I once put a nice frying pan on my broiler and a few minutes later it was warped big time. But the broiler is 45,000 btu for every 12"...

Thanks for the help guys...

Pucks stainless steel set looks good. You can cook in the oven with baking pans (ceramic) that should be very chemically inert (ceramic being a form of glass).

For the grill, I'd second the use of cast iron, its what I use as well. I have cast iron grates. I use a nifty portable fas grill (Passport Model from Coleman) that comes with its own foldup stand. Plenty of space for most cooking; fits in small storage areas, is well enameled and has a selection of toys (accessories) like other drop in grill tops and a cover, that made it appealing, from a functional design standpoint.

What to use in place of baking sheets in the oven is a bit tougher. You might try enamelled cast iron, larger size baking pans (rectangular, with or without covers). The high sides may change cooking times.