On 15 Jan 2006 01:27:53 GMT, John Sankey wrote in
<news:[email hidden]> on sci.med.nutrition :
Quoted message said:"What do you use instead of non-stick now?"
See my earlier post (#256461):
Hi John,
let me talk about some boring Usenet stuff... 🙂
[/boring Usenet stuff mode ON]
That number depends on the news server where you read the post...
For instance, the same post is #262453 on uni-berlin.de
Only a Message-Id (or a Google Groups link) can univocally identify a
post.
Anyway, I recall your post: it's
<news:[email hidden]>
and on Google
http://groups.google.com/group/sci.med.nutrition/msg/f4778825cab374fb
[/boring Usenet stuff mode OFF]
Quoted message said:The only zero-risk cooking pans I know of are Corningware
ceramic, and I wouldn't be surprised if someone has found a small
risk with even them.
A trace of natural butter on plain cast iron,
I have a cast iron grill, but it's not non-stick.
I meant to ask: is there any non-stick substitute to Teflon?
Sometimes I use ovenproof paper when cooking in the oven, it's
stick-resistant as well. What is ovenproof paper coated with, by the
way?
Quoted message said:and heat low enough
it doesn't brown, works fine. Remember that less than 10% lipids
in your diet is downright harmful; I'm certain that 20% is better
as a minimum.
I eat some 30% fat, but I generally like it raw, not cooked.
Quoted message said:And, for health, I'll take natural butterfat over
chemical-company margarines any day. I must admit, though, that I
steam most things - no excessive temperatures possible.
What is margarine? ;-DD
Just kidding.
I mean I never use margarine.
--
Enrico C
* cut the ending "cut-togli.invalid" string when replying by email *
