Garrick: That's exactly what I want it for - frying and scrambling eggs from free running chickens - and cooking Vermont made, nitrate and nitrite free, bacon and sausage from organically raised, hormone free pork. When I do this on stainless steel, the eggs always stick, no matter how much butter or coconut or olive oil I use, and the sausages stick too. I'm not much of a cook, so I usually end up making a mess. That's about the only time I would use it. And I only need the small frying pan.
Think I will give it a try. It claims to be totally stable up to 600 degrees. That's a lot hotter than my gas burners ever get. Del ----- Original Message ----- From: Garrick To: [email protected] Sent: Thursday, May 13, 2010 6:25 PM Subject: Re: CS>PFOA Free Cookware That stuff looks better that Teflon....But still any plastic will put off molecules under heat. I would use it for frying eggs. But what's really the point of non-stick cookware for other purposes? I guess it saves ten seconds oiling up a casserole dish or something like that. Why would anyone microwave TV dinners in plastic dishes? That's asking for trouble. For years I've been disgusted watching people drink blazing hot coffee out of Styrofoam cups. Not once in my life have I done that. And I'll bet hot black coffee is a pretty decent dissolver of Styrofoam. I went to a Chinese buffet where the foods sat on saran wrap that lined the steaming trays....the trays that keep the food hot. I won't be going back there. Life is too short to eat hot foods that are cooked in plastic or merely steaming in plastic g __________________________________ _________________________________ On Thu, May 13, 2010 at 3:36 PM, Del <[email protected]> wrote: Hi: Does anybody know if being PFOA free makes this non-stick cookware safe to use: http://www.ecolutionhome.com/pofa.html My wife wants me to evaluate it because it is inexpensive and we currently have no non-stick cookware (use stainless steel with aluminum core instead). I have researched it, but only come up with the fact that their process is water based rather than POFA based, which is supposed to eliminate the main problem with Teflon cookware. Because it is water based they call it Hydrolon (clever, huh?). I assume the non-stick material is still a fluorocarbon solid called PTFE, (http://en.wikipedia.org/wiki/Polytetrafluoroethylene) but I have not been able to verify this (but what else would it be?). If so, that would still be of concern as the material dispersed into your food over time, would it not? Del
