How about using stone bakeware, like Pampered Chef sells? Are there any
known problems with that? They have stone bread pans, pizza stones,
casserole, etc.
Thanks,
Deb
----- Original Message -----
From: "Clayton Family" <[email protected]>
To: <[email protected]>
Sent: Thursday, June 14, 2007 12:00 PM
Subject: Re: CS>silver plated flatware
Thank you everyone for all the info- looks like I should switch from my
stainless pots n pans. But I use gas- I thought I could not cook with my
corningware on the stove top. I mostly use my cast iron for frying (I love
my cast iron), but the revere pots for steaming.
I will dig out the silverware box from my stainless flatware and see if it
is 300 or 400 series.
The other thing that bothers me about metal in the kitchen is the teflon
coating they put on everything. How do you buy a cookie sheet that does
not have that teflon garbage on it? Or bread pans? I remember something
about black or blued steel bread pans that have been at the exclusive
stores like Williams Sonoma, maybe that is better. I like the crust from a
metal bread pan better. Some of my cake pans have a different metal
plated on it, like maybe tin?
This is a new frontier.
Thank you again,
Kathryn
On Jun 14, 2007, at 7:01 AM, <[email protected]> wrote:
Probably yellow brass-- ~ 60 Cu 40 Zn--however it usually has traces of
many metals in it, inc. Ni.
From: Clayton Family <[email protected]>
Date: 2007/06/13 Wed PM 03:00:52 EST
To: [email protected]
Subject: CS>silver plated flatware
I started using some old silver plate to eat from- I have a nickle
allergy, and it had never occured to me that maybe I should not be
eating from stainless steel, with it's nickel content. Well, I noticed
last night that on one fork, the silver has worn off the back of the
fork, and the metal is yellow. Anyone know what it might be? Bronze
would be ok, but brass would not.
Kathryn
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