Teflon talk

Rick Mintz said:

OK, so I was having a chat with the live-in boss and mentioned that every
home in America seems to use a non-stick fry pan. However on TV cooking
shows, they NEVER use non-stick. Why not?

Rick

That's a good question and one I've wondered about myself. IIRC Rachel
Ray used one on one show and I think the guy on Low Carb & Loving It
uses them on occasion. I got the impression from these shows that if
you learned how to cook properly a non-stick coated pan wasn't needed
but I could be wrong. OTOH I have 2 non-stick fry pans - large, small -
that I really don't use very much, mainly for fried eggs. If you have a
good well seasoned cast iron fry pan one with non-stick coating really
isn't necessary and you get those nice little bits on the bottom of
stainless steel for deglazing.

Rick Mintz said:

OK, so I was having a chat with the live-in boss and mentioned that every
home in America seems to use a non-stick fry pan. However on TV cooking
shows, they NEVER use non-stick. Why not?

Rick

"Rick Mintz" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

OK, so I was having a chat with the live-in boss and mentioned that every home
in America seems to use a non-stick fry pan. However on TV cooking shows, they
NEVER use non-stick. Why not?

Rick

I don't own one - there is no reason to.

The main problem is not the Teflon it's that the pan under the Teflon is usually
[censored]!

Dimitri

"Rick Mintz" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

OK, so I was having a chat with the live-in boss and mentioned that every
home in America seems to use a non-stick fry pan. However on TV cooking
shows, they NEVER use non-stick. Why not?

Rick

First of all, that's not true. Julia and Jacques used them regularly and I
have seen them on other shows as well. But it is true that they are faily
uncommon. I think there are two reasons for tis.

First, most TV chefs are professional chefs with a background in restaurant
cooking. They do not use nonstick in that setting because it would not last
long. So, the TV chefs are using what they are used to.

Second, there seems to be a perception among the general public that the
best cooking requires metal pans, gas stoves, and throwing food around a
lot. So the shows give the public what they want. Never mind the fact that
almost everything can be done just as well, and some things better, with
nonstick. It's just playing to the crowd.

--
Peter Aitken

Peter Aitken said:

First of all, that's not true. Julia and Jacques used them regularly and I
have seen them on other shows as well. But it is true that they are faily
uncommon....

Not necessarily. I recall the late great Great Chefs series. It was
filmed in restaurant kitchens and often revealed the use of Teflon
cookware.

Quoted message said:

Second, there seems to be a perception among the general public that the
best cooking requires metal pans, gas stoves, and throwing food around a
lot. So the shows give the public what they want. Never mind the fact that
almost everything can be done just as well, and some things better, with
nonstick. It's just playing to the crowd.

Agreed, to a point. Another factor is the show's sponsors. Almost
all cooking shows have a cookware sponsor and that sponsor will be
showing off their premier line, which is most often not their
non-stick line. But, a trip to any restaurant supply store will reveal
commercial grade non-stick cookware.

nb

notbob said:

Peter Aitken said:

First of all, that's not true. Julia and Jacques used them regularly and I
have seen them on other shows as well. But it is true that they are faily
uncommon....

Not necessarily. I recall the late great Great Chefs series. It was
filmed in restaurant kitchens and often revealed the use of Teflon
cookware.

Quoted message said:

Second, there seems to be a perception among the general public that the
best cooking requires metal pans, gas stoves, and throwing food around a
lot. So the shows give the public what they want. Never mind the fact that
almost everything can be done just as well, and some things better, with
nonstick. It's just playing to the crowd.

Agreed, to a point. Another factor is the show's sponsors. Almost
all cooking shows have a cookware sponsor and that sponsor will be
showing off their premier line, which is most often not their
non-stick line. But, a trip to any restaurant supply store will reveal
commercial grade non-stick cookware.

Another thing to consider is chefs like Emeril and Wolfgang Puck have
their own line of cookware they are selling so it's in their best
interest to quietly promote their lines by using them on the show.

Quoted message said:

nb

"notbob" <[email hidden]> observed in message
news:[email hidden]...

Quoted message said:

Peter Aitken said:

First of all, that's not true. Julia and Jacques used them regularly and
I
have seen them on other shows as well. But it is true that they are faily
uncommon....

Not necessarily. I recall the late great Great Chefs series. It was
filmed in restaurant kitchens and often revealed the use of Teflon
cookware.

Quoted message said:

Second, there seems to be a perception among the general public that the
best cooking requires metal pans, gas stoves, and throwing food around a
lot. So the shows give the public what they want. Never mind the fact
that
almost everything can be done just as well, and some things better, with
nonstick. It's just playing to the crowd.

Agreed, to a point. Another factor is the show's sponsors. Almost
all cooking shows have a cookware sponsor and that sponsor will be
showing off their premier line, which is most often not their
non-stick line. But, a trip to any restaurant supply store will reveal
commercial grade non-stick cookware.

nb

Some alarmist info on Teflon: http://tuberose.com/Teflon.html
DuPont's offering:
http://www.teflon.com/NASApp/Teflon/TeflonPageServlet?pageId=/consumer/na/eng/housewares/keyword/teflon_keyword_toxicity.html

Teflon is not needed at all if you have good quality cookware and you cook
with it properly. There is a lot of information about the toxicity of Teflon
available just by Googling it. For any of the tree hugger flame stuff that
is likely to ensue, let me just go ahead and respond now and say - by all
means, please, eat whatever you want! BTW, Aluminum is also toxic. Iron,
steel, and glass are the only ways to go. If you have to use Aluminum foil
(I admit, it's handy stuff) use the polished side. Oh yeah ... one other
thing ... For any of the tree hugger flame stuff that is likely to ensue,
let me just go ahead and respond now and say - by all means, please, eat
whatever you want!

- A -

notbob said:

Not necessarily. I recall the late great Great Chefs series. It was
filmed in restaurant kitchens and often revealed the use of Teflon
cookware.

Quoted message said:

nb

Bob, that show and many others such "Rosemary: Queen of the Kitchen",
"Cookin' in Brooklyn" etc. is on channel 286 (HOM) on DirecTV
satellite.

Because they have someone else to do the cleaning, and shiny metal
looks better on TV.

Dean G.

Alan S said:

Some alarmist info on Teflon: http://tuberose.com/Teflon.html

It's not just alarmist, it's wacko stuff. Innuendo, inferences, junk
science and an agenda too blatantly obvious to credit. These people say
it kills everything, everywhere and you;re gonna be next.

Quoted message said:

DuPont's offering:
http://www.teflon.com/NASApp/Teflon/TeflonPageServlet?pageId=/consumer/na/eng/housewares/keyword/teflon_keyword_toxicity.html

Learn how to shorten URLs.
<http://tinyurl.com/d8fph>

DuPont says, nuh-uh. And, much as I'm skeptical of corporate weaseling,
I'm even more skeptical about martyrs who spread misinformation to
advance their semi-hysterical, utterly unbalanced viewpoints.

Quoted message said:

Teflon is not needed at all if you have good quality cookware and you cook
with it properly.

Stuff sticks to bare metals, even with good quality cookware properly
handled. Bare metals are harder to clean. It's not "needed" but it does
make the whole process easier. Every restaurant I know uses them for all
the obvious reasons.

Quoted message said:

There is a lot of information about the toxicity of Teflon
available just by Googling it.

Teflon *fumes* can cause problems. Teflon, itself is inert under most
circumstances.

Quoted message said:

For any of the tree hugger flame stuff that
is likely to ensue, let me just go ahead and respond now and say - by all
means, please, eat whatever you want!

<LOL> So any differences of opinion are "tree hugger flame stuff" but
your misinformation is what, purity and truth revealed by God...?

Quoted message said:

BTW, Aluminum is also toxic.

Puhleeeze. Aluminum is in virtually everything you eat. It's the most
plentiful metal on earth. There's no reliable science that says that
aluminum is toxic except in huge amounts.

Quoted message said:

Iron, steel, and glass are the only ways to go.

Iron can be toxic in levels comparable to the aluminum ones. Likewise
steel because of the alloying metals.

Quoted message said:

If you have to use Aluminum foil
(I admit, it's handy stuff) use the polished side.

<LOL> Brilliant. Both sides are aluminum. The "polished" side is merely
shinier because of how it's manufactured. There are no benefits in using
either side for any purpose. They are both just plain, uncoated aluminum.

Quoted message said:

Oh yeah ... one other
thing ... For any of the tree hugger flame stuff that is likely to ensue,
let me just go ahead and respond now and say - by all means, please, eat
whatever you want!

Oh, I don't think anyone needs that permission...

But it is very funny how you characterize anyone who doesn't march in
lockstep with you. <LOL> Tree huggers... Right.

Pastorio

"Bob (this one)" <[email hidden]> wrote in message

Quoted message said:

<LOL> Brilliant. Both sides are aluminum. The "polished" side is merely
shinier because of how it's manufactured. There are no benefits in using
either side for any purpose. They are both just plain, uncoated aluminum.

No so. The shiny side out on my foil hat has much more power to reflect the
rays from space aliens. At the same time, it allows me to communicate with
the CIA about upcoming missions.

"Alan S" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Some alarmist info on Teflon: http://tuberose.com/Teflon.html
DuPont's offering:
http://www.teflon.com/NASApp/Teflon/TeflonPageServlet?pageId=/consumer/na/eng/housewares/keyword/teflon_keyword_toxicity.html

Teflon is not needed at all if you have good quality cookware and you cook
with it properly. There is a lot of information about the toxicity of
Teflon available just by Googling it. For any of the tree hugger flame
stuff that is likely to ensue, let me just go ahead and respond now and
say - by all means, please, eat whatever you want! BTW, Aluminum is also
toxic. Iron, steel, and glass are the only ways to go. If you have to use
Aluminum foil (I admit, it's handy stuff) use the polished side. Oh yeah
... one other thing ... For any of the tree hugger flame stuff that is
likely to ensue, let me just go ahead and respond now and say - by all
means, please, eat whatever you want!

Golly gee, and you can believe whatever you want. I have seen no remotely
convincing evidence that teflon, in normal use, poses the least danger to
people. The "aluminum toxicity" thing was thoroughly discredited years ago.

--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

Alan S said:

Teflon is not needed at all if you have good quality cookware and you cook
with it properly. There is a lot of information about the toxicity of Teflon
available just by Googling it. For any of the tree hugger flame stuff that
is likely to ensue, let me just go ahead and respond now and say - by all
means, please, eat whatever you want! BTW, Aluminum is also toxic. Iron,
steel, and glass are the only ways to go. If you have to use Aluminum foil

Ever eaten glass?

Quoted message said:

(I admit, it's handy stuff) use the polished side. Oh yeah ... one other
thing ... For any of the tree hugger flame stuff that is likely to ensue,
let me just go ahead and respond now and say - by all means, please, eat
whatever you want!

- A -

Bob (this one) said:

But it is very funny how you characterize anyone who doesn't march in
lockstep with you. <LOL> Tree huggers... Right.

Pastorio

I noticed he used his tree-hugger defense twice. Not good form, imho.

🙂

Andy

Rick Mintz said:

OK, so I was having a chat with the live-in boss and mentioned that every
home in America seems to use a non-stick fry pan. However on TV cooking
shows, they NEVER use non-stick. Why not?

I have to say that I see a fair number of non-stick pans on TV cooking
shows. Not as common as the various stainless steel pans, but still
seen none the less.

I think the main reason you don't see them more is that non-stick pans
just don't brown things as well as more traditional pans do. I don't
know why this is, but I can tell you from personal experience it is.
For dishes where browning isn't important, non-stick can be pretty
handy - especially for eggs. Decent quality stainless steel pans
really aren't that hard to clean - worst case you can take a pretty
agressive scrubber to it and get just about anything off in a real
hurry. Lesser quality stainless pans aren't as easy to clean - I
figure the better ones have a more smoothly machined/polished surface,
making it harder for things to really stick.

Later,
Mark Muller

Edwin Pawlowski said:

"Bob (this one)" <[email hidden]> wrote in message

Quoted message said:

<LOL> Brilliant. Both sides are aluminum. The "polished" side is
merely shinier because of how it's manufactured. There are no
benefits in using either side for any purpose. They are both just
plain, uncoated aluminum.

No so. The shiny side out on my foil hat has much more power to
reflect the rays from space aliens. At the same time, it allows me to
communicate with the CIA about upcoming missions.

You know that CIA trick too? If I use the dull side, I get the librarian
at the local library.

Andy

"Bob (this one)" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Alan S said:

Some alarmist info on Teflon: http://tuberose.com/Teflon.html

It's not just alarmist, it's wacko stuff. Innuendo, inferences, junk
science and an agenda too blatantly obvious to credit. These people say it
kills everything, everywhere and you;re gonna be next.

Aren't you glad your safe?

Quoted message said:

Quoted message said:

DuPont's offering:
http://www.teflon.com/NASApp/Teflon/TeflonPageServlet?pageId=/consumer/na/eng/housewares/keyword/teflon_keyword_toxicity.html

Learn how to shorten URLs.
<http://tinyurl.com/d8fph>

Thank you, I will check that out

Quoted message said:

DuPont says, nuh-uh. And, much as I'm skeptical of corporate weaseling,
I'm even more skeptical about martyrs who spread misinformation to advance
their semi-hysterical, utterly unbalanced viewpoints.

Wow! what a mouthful! Haha ... you are one impressive demagogue!

Quoted message said:

Quoted message said:

Teflon is not needed at all if you have good quality cookware and you
cook with it properly.

Stuff sticks to bare metals, even with good quality cookware properly
handled. Bare metals are harder to clean. It's not "needed" but it does
make the whole process easier. Every restaurant I know uses them for all
the obvious reasons.

I am glad my kitchen isn't a restaurant, I would be scrubbing and scrubbing

Quoted message said:

Quoted message said:

There is a lot of information about the toxicity of Teflon
available just by Googling it.

Teflon *fumes* can cause problems. Teflon, itself is inert under most
circumstances.

Ahh of course ... ok ... let's take a piece of metal covered with Teflon and
heat it up real hot right under our faces ... Hmmm ...

Quoted message said:

Quoted message said:

For any of the tree hugger flame stuff that is likely to ensue, let me
just go ahead and respond now and say - by all means, please, eat
whatever you want!

<LOL> So any differences of opinion are "tree hugger flame stuff" but your
misinformation is what, purity and truth revealed by God...?

Thank you for the compliment but try not to be so naive. Lighten up. Smile!
.... Enjoy your day!

Quoted message said:

Quoted message said:

BTW, Aluminum is also toxic.

Puhleeeze. Aluminum is in virtually everything you eat. It's the most
plentiful metal on earth. There's no reliable science that says that
aluminum is toxic except in huge amounts.

It is true that there is a lot of viable argument for both sides of that
one, I personally try not to eat metals if I can avoid it due to the
toxicity.

Quoted message said:

Quoted message said:

Iron, steel, and glass are the only ways to go.

Iron can be toxic in levels comparable to the aluminum ones. Likewise
steel because of the alloying metals.

Yes but Aluminum is very soft and thus is more likely to get scratched off
into food from cooking utensils. Eat it if you want, it makes no difference
to me.

Quoted message said:

Quoted message said:

If you have to use Aluminum foil (I admit, it's handy stuff) use the
polished side.

<LOL> Brilliant. Both sides are aluminum. The "polished" side is merely
shinier because of how it's manufactured. There are no benefits in using
either side for any purpose. They are both just plain, uncoated aluminum.

The polished side has been milled, they are not the same. Once again, eat
it if you want, I could care less

Oh yeah ... one other

Quoted message said:

Quoted message said:

thing ... For any of the tree hugger flame stuff that is likely to ensue,
let me just go ahead and respond now and say - by all means, please, eat
whatever you want!

Oh, I don't think anyone needs that permission...

Calm down there big fella! Relax, eat something, maybe some nice cookies or
something ... with a little milk

Quoted message said:

But it is very funny how you characterize anyone who doesn't march in
lockstep with you. <LOL> Tree huggers... Right.

That is pure judgement on your behalf, I actually meant it as a joke due to
all the rabid flaming from folks like yourself that have difficulty having
intelligent, respectful conversations, but I digress. If you want to have a
peaceful, rational discussion then by all means, I am available for that. If
you want to get into a pissing match, expect no reply except from the other
trolls that make, stupid, one liner comments designed to insult other people
in an attempt to qualify their pathetic, angry, tiny little minds.

Have A Great Day!

- A -

<[email hidden]> wrote

Quoted message said:

I think the main reason you don't see them more is that non-stick pans
just don't brown things as well as more traditional pans do. I don't
know why this is, but I can tell you from personal experience it is.

I agree with you. I also, perhaps wrongly, feel that it doesn't get as
hot as I like, the way I can with stainless.

nancy

"Nancy Young" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

<[email hidden]> wrote

Quoted message said:

I think the main reason you don't see them more is that non-stick pans
just don't brown things as well as more traditional pans do. I don't
know why this is, but I can tell you from personal experience it is.

I agree with you. I also, perhaps wrongly, feel that it doesn't get as
hot as I like, the way I can with stainless.

nancy

I think you are right. If I really want to brown the [censored] (bad pun, sorry)
out of something I use stainless, cast iron, or le Creuset. Even so,
non-stick has a host of valid uses.

--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm