for Monty

The glass I use is either clear or has a pinkish tint to it. I think
it's pyrex. They can be used for everything. I put them on the stove
top (to boil eggs or make tea), and in the oven to bake breads. If you
use stainless steel, use a refrigerator magnet on it. If it sticks, it
should be okay, but if not, don't use it. Keep in mind that the food
itself (and way you cook it) is more important than the cookware, but
you might as well use the safest cookware, since it is easy and
inexpensive to do this.

thanks a lot.
and about the slow cooking/low heat.
How you a cheive this goal?

The oven dosn't have less then 100 degree celsius.
and even on the simmer flame dishes are still bubbling (boiling).

So I thing electrical slow cooker is good. But again the problem is
that in all the brand I the inner bowl was from ceramic. and I don't
want it cause it can leach lead.

so do you have an idea?

What's the significance of the magnet test?
----------------------------
Mr. P.V.'d
formerly Droll Troll
"montygram" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

The glass I use is either clear or has a pinkish tint to it. I think
it's pyrex. They can be used for everything. I put them on the stove
top (to boil eggs or make tea), and in the oven to bake breads. If you
use stainless steel, use a refrigerator magnet on it. If it sticks, it
should be okay, but if not, don't use it. Keep in mind that the food
itself (and way you cook it) is more important than the cookware, but
you might as well use the safest cookware, since it is easy and
inexpensive to do this.

Nickel content.

Nickel content.