Nonstick pans again- ameriware

[Lynjupiter]

Originally Posted by greyburd

Why not use Stainless Steel? That is safe to use with birds, correct?

I do use Faberware stainless steel. I have a beautiful set of the millenium copper bottoms. But when it comes to cooking eggs stainless steel is hard to use and master. Someone tipped me off about letting it really heat up and it works but still not as well as nonstick. But I won't use teflon, I have to much to lose.
Lynda

[Lynjupiter]

Thank you very much that answer's my question. I was dreaming of just the fifty dollar frying pan but it is off my list now.
Lynda

Originally Posted by JThw8

I did a little web surfing and found this
"I just received an email response from the Ameriware customer support. He said that Vollrath has been making cookware since 1874. He said that their parent company is Cook's Warehouse, Inc. and has been in business since 1978. He said that all nonsticks have some PTFE in it and the Ameriware nonstick is a three layered nonstick surface with ceramic and Titanium."

The full discussion can be found here http://www.cookingforengineers.com/f...er=asc&start=0

PTFE=Teflon=Bad
Ameriware is just more than happy to fudge the truth a little in the demos because they dont use Teflon(TM) brand PTFE in their product, so if you ask about teflon they will say no.

[Lynjupiter]

Can you tell us the formula for curing cast iron. I have one but never use it. Really because I don't know how to use it or clean it.
Lynda

Originally Posted by The Outlaw

Thanks, Jim

That's pretty much what I figured. Not all stainless steel is created equal. If, however, you buy GOOD stainless, you'll be very glad you did. I have both Revereware and Farberware and can't speak more highly about them. In fact, I've actually bought some of the more unusual pieces on Ebay. Goodwill can also surprise you if you know what you're looking for. The nice thing about the Revereware is that it has copper bottoms and they are the best source for good heat distribution.

As for fry pans, well, I still think its hard to beat your good old cast iron, well-seasoned. Nothing sticks to mine and I fry eggs all the time. The secret is in the curing of the pans. Do it right, and its better than teflon and never scratches or flakes. I bake in Corningware and Pyrex. Never had a problem with either of them.

I sold my Calphelon and Circulon when I got birds. Any pan I can't stick in a dishwasher, with the exception of my cast iron, is simply not worth its keep.

[Lynjupiter]

I guess it is not safer. It was very very expensive. 400 for the set. Fifty for just the large frying pan. It was the frying pan I had my eye on. As for sauce pans, stainless steel is the best to use. I just don't see the need for nonstick there.
Lynda

Originally Posted by kp_in_scott

Hhhhmmmm. I haven't heard of this Ameriware. Would consider purchasing IF, it truely lived up to what the salesman said. Like you I am a bit skeptical, but hopefully with the public becoming more aware of the dangers associated with the use of Teflon, maybe someone has developed a safer cookware. Hope so anyway. Was it very expensive?

[David S]

Lynda,
On the rare occasion I have to re-cure my cast iron skillet, I coat it with vegetable oil and "bake" it in a 350 oven for an hour or so. I never wash my cast skillet with soap.... just hot water and a clean sponge. When I go to use it, I heat it up to kill any bacteria prior to putting anything in it.

While I like my cast iron, I really am partial to stainless. I bought a set of Sur La Table last year and love it... no sticking, holds heat like a dream.... I love it!!

[Lynjupiter]

Thanks David. I will pull mine out of the storage shed and try again with it.
Lynda

Originally Posted by David S

Lynda,
On the rare occasion I have to re-cure my cast iron skillet, I coat it with vegetable oil and "bake" it in a 350 oven for an hour or so. I never wash my cast skillet with soap.... just hot water and a clean sponge. When I go to use it, I heat it up to kill any bacteria prior to putting anything in it.

While I like my cast iron, I really am partial to stainless. I bought a set of Sur La Table last year and love it... no sticking, holds heat like a dream.... I love it!!

[SnowWa]

I have great cookware that is pefectly safe for my birds - albeit, very expensive....but - good cookware lasts a lifetime.

I have
1) Le Creuset (enamel-covered cast iron) - beautiful.
2) All-Clad stainless steel (for frying).

We have owned two restaurants - never told we couldn't cook with Teflon.

I think that Caphalon is absolutely wonderful cookware also. And, I think it should be safe for birds. If I had it - or planned on getting it - just to be sure, I'd go to the Caphalon website and E-mail them and ask them.