Cookware

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Thread: Cookware

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    Question Cookware

    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 and something to grill with if they have them...

    THANKS!
    Last edited by SuperFlex; 08-15-2006 at 03:47 PM.
    May the Lord Jesus Christ bless those who bless me as I gladly accept their blessings, and curse those who curse me all the while protecting me for any evils. In Christ name, amen...

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    Corningware?

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    Quote Originally Posted by SuperFlex View Post
    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?

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    I like cast iron it helps with my anemia.

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    Quote Originally Posted by SuperFlex View Post
    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?

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    Quote Originally Posted by Vieope View Post
    Did you cook your food over your medals? Medals?
    I wish man... I didn't catch that.
    May the Lord Jesus Christ bless those who bless me as I gladly accept their blessings, and curse those who curse me all the while protecting me for any evils. In Christ name, amen...

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    Quote Originally Posted by Tough Old Man View Post
    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.
    May the Lord Jesus Christ bless those who bless me as I gladly accept their blessings, and curse those who curse me all the while protecting me for any evils. In Christ name, amen...

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    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...

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    Quote Originally Posted by IainDaniel View Post
    Do you think glass would survive on the grill?
    May the Lord Jesus Christ bless those who bless me as I gladly accept their blessings, and curse those who curse me all the while protecting me for any evils. In Christ name, amen...

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    Quote Originally Posted by Trouble View Post
    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.
    May the Lord Jesus Christ bless those who bless me as I gladly accept their blessings, and curse those who curse me all the while protecting me for any evils. In Christ name, amen...

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    Quote Originally Posted by SuperFlex View Post
    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.

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    Quote Originally Posted by IainDaniel View Post
    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.
    May the Lord Jesus Christ bless those who bless me as I gladly accept their blessings, and curse those who curse me all the while protecting me for any evils. In Christ name, amen...

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    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.

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    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.

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