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Teflon

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by 2272 · July 22, 2014 at 12:53 PM

So I recently purchased a huge 23 qt pressure cooker to make bone broth and it's amazing. Now it's time to purchase a basic 6-8 qt crock pot to make some simple meals. I've noticed that many are lined with non-stick coating, etc and am looking for... (more)

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Janknitz 0 · July 22, 2014 at 03:44 AM

They are coming out with a new Instant Pot later this year which will be programmable by smart phone app. That makes it infinitely programmable and very cool. So if you're a gadget hound, wait for that one. I may sell my current one if the... (more)

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by 1338 · February 27, 2013 at 07:23 PM

What kind of baking sheet do you use? I had a moderately priced one I got from a local mega-mart, but whatever the coating on it was started to chip off. I'm not worried about price, but everything I'm seeing on Amazon I can't tell what kind of... (more)

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Janknitz 0 · February 27, 2013 at 04:00 PM

Heavy duty aluminum baking sheets from restaurant supply. I like them heavy so they won't warp. And if you find a local restaurant supply store the sizes are generous but the prices are reasonable. Steer clear of non-stick because the coating can... (more)

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by 589 · February 22, 2013 at 06:23 AM

I know Teflon is bad but Is nonstick aluminum cook pan bad?

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Molly_9 0 · February 22, 2013 at 06:23 AM

I agree. I use cast iron, enamel, stainless steel and glass only - and no microwave. The cast iron I just heat up, clear the surface with a spatula and wipe it down. The stainless cleans up great with a scrubby spunge after a soak. For burnt... (more)

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by 2741 · December 09, 2013 at 12:43 PM

My toddler drinks about a quart of bone broth throughout the day. I usually warm it up in a stainless steel saucepan and give it to him in his sippy cup. We're visiting family out of state right now and while I brought plenty of broth, I didn't... (more)

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Sebastion_Tobias 0 · September 17, 2011 at 09:31 PM

Depends on the quality of the pan, to be honest. Microwaves should be avoided at all costs, as well they destroy any healthy properties in food. But if the pan is all scratched up and nasty looking, then cold broth or maybe going out and... (more)

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by 77340 · October 25, 2011 at 06:22 AM

alright, i know that cast-iron frying pans are a much-much more better choice health-wise but, here is what i have: two teflon frypans: an old one which has been used almost daily for almost half a year, has no visible scratches, and, although... (more)

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jgirl 0 · September 27, 2011 at 05:04 AM

Agreed. Dumping the Teflon would be best. Here is a nice article with quite a bit of description and information when making choices for cookware if you find yourself in the market in the future ;) http://www.rwood.com/Articles/Healthy_Cookware.htm (more)

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by 721 · June 25, 2011 at 06:31 AM

Fat rules. Most of my cooking operations involves boiling/steaming veges in one saucepan, and cooking meat in the other frypan - then combining them both in the larger at the end and emptying into my eating bowl. The only thing that distresses... (more)

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luckylildevil7 0 · June 25, 2011 at 05:17 AM

Use a silicone spatula, they get every delicious drop out of the pan, and it makes washing the pan so much easier! You can pick one up for a few dollars and they hold up to really high heat as well.

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by 8753 · October 24, 2011 at 09:13 AM

So I'm switching out my teflon pans to stainless steel ones, for a variety of reason. BUT, after almost ruining the first pan, I went online to learn how to use them....an educational experience, I had no idea it was different. So, I've mastered... (more)

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HP 0 · April 14, 2011 at 06:59 PM

I recently made the switch to stainless steel and it took me some time to get used to them. Yes, mine lose their shine with use. My skillets usually have a brownish/grey tinge to them with use. I use Bar Keepers Friend after every other use or... (more)

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by 6832 · April 15, 2010 at 02:05 AM

Since going paleo and using copious amounts of lard to cook with, I suddenly realized I do not need to fry with a teflon pan any more. I want to try something else and indeed have tried out a couple of sad looking affairs which left me scrubbing... (more)

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kb 0 · April 15, 2010 at 02:05 AM

tip for your cast iron - you can scour the pan with salt if you have stuck on bits you need to get unstuck. works like a charm.