--- Ronn!Blankenship <[EMAIL PROTECTED]> wrote: > Deborah Harrell wrote: > >--- The Fool <[EMAIL PROTECTED]> wrote:
> > > http://www.ewg.org/reports/toxicteflon/es.php > > > >"In two to five minutes on a conventional stovetop, > >cookware coated with Teflon and other non-stick > >surfaces can exceed temperatures at which the > coating breaks apart > > > My thought when I read that in the article was that > the only way one could > achieve the temperatures they cite would be to put > an _empty_ pot or pan on > the stovetop and turn the control up to "high". > Water, whether present as > a liquid or as moisture in the food, has such a high > specific heat capacity > that most of the heat energy will go into heating > the food, and since the > cookware cannot be at a substantially higher > temperature than its contents, > there is no way in a real cooking situation that the > cookware could reach > such a high temperature within "two to five minutes > on a conventional > stovetop." About the only way such temperatures are > likely to be reached > in an actual kitchen is if someone starts cooking > something and then goes > off and forgets about it and it boils dry (and > shortly afterwards the > shriek of the smoke alarm will probably refresh > their memory).
But when you stir-fry things (which was what I used my pan for), you *do* heat it before you add the oil -- and for searing meat, the oil was near-smoking temperature (I have *no* idea what that is, but I think it's a lot more than water boiling!).
True, but still most oils smoke at temperatures substantially lower than 450°C, which equals 842°F. (My oven only goes up to 550°F.) By the time the temperature of a pan of grease approached 450°C, I think you and any birds on the premises would have a lot more problems to deal with than outgasing from the non-stick coating . . .
What Do You Mean The Fire Extinguisher Doesn't Work Maru
-- Ronn! :)
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