Re: CS>PFOA Free Cookware

[Sara Mandal-Joy]

I'm not spending much time at the computer these days, so haven't kept 
up with much of this thread.
Someone else may have mentioned it, but had you thought of cast iron?  
Used extensively or at high
heat, you will get iron in your food (which for some can be a good 
thing, for others not, especially if they are exclusively using cast 
iron cookware), but for a breakfast fry pan nothing can beat cast iron, 
assuming
it is well proofed.  It's natural (proofed) nonstick finish remains for 
nearly forever, though I routinely
reproof mine about once a year.  You can get them super cheap at 
rummage/garage sales, and even
at a decent price new.   Don't worry if it is old and rusted.  Set up a 
bonfire and sit your pot in it,
burn it clean.  Oil the whole thing, inside and out, and reproof.  
Directions will be on the pan if you
buy it new - some come proofed.  Or look it up on the internet.  On a 
good proofed pan you don't
need oil, though some like to use it - or, if they are having bacon, fry 
that first and then fry the eggs in the bacon fat, just for the flavor - 
if you don't mind the calories.  Only drawback is it takes longer to heat
up than any other fry pan I can think of.  Good thing though is that 
with a good cover, once the pan is
hot enough to cook an egg, you can turn off the burner, cover the pan 
and there is plenty stored heat
in the cast iron to finish cooking your egg.  Wouldn't work for bacon - 
that would need extended heat,
but works great for eggs.  For me that is a huge win - I get involved in 
something else while the egg
is cooking, and though I have an internal "timer" set, the egg can get 
more done than I like it on occasion, if heat is left on.  This way it 
always turns out perfect!   Sara
Well, Teflon is made with PFOA as the solvent I believe, to dissolve 
the PTFE into a form that can be coated onto a pot or pan.  The pan is 
then heated to some high temperature to cook off the PFOA (into the 
atmosphere), leaving behind the PTFE non-stick coating, which, as you 
indicate, is very inert up to about 600 degrees.  I believe the 
problem with Teflon is that not ALL the PFOA is gone and cooking 
continues to release small amounts of it into the air of your 
kitchen.  Also, over time, some of the less durable Teflon coatings 
tend to wear off into your food, especially if you use metal 
implements.  Anyway, I believe the Hydrolon coating on the Ecolutions 
cookware is supposed to be water based so manufacture does less damage 
to the environment when they cook/finish the product, and there is 
zero danger of releasing PFOA into your home air.  Of course, I have 
also read that at this point, we all have PFOA in our blood stream 
even if we don't use Teflon cookware because so much of it has already 
been released into the environment.

Anyway, there are probably other, better choices for PFOA free 
non-stick cookware, like ScanPan which is ceramic over aluminum, but 
those cost 80 to 100 dollars for a small frying pan and my penurious 
instincts simply will not allow me to spend that much for a small 
frying pan, even though I probably waste twice that on occasion on 
totally useless gadgets (just spent $100 to have the rear seat cup 
holder in my Legacy station wagon replaced - go figure!)

Del
----- Original Message ----- From: "Ode Coyote" 
<odecoy...@windstream.net>
To: <silver-list@eskimo.com>
Sent: Friday, May 14, 2010 7:09 AM
Subject: Re: CS>PFOA Free Cookware




  Unless you heat teflon up to around 600 degrees F which makes your 
food into smoking charcoal, it's about as inert to everything as 
anything gets.
You may as well worry about eating silica sand.
No more picnics at the beach, ya know.

Ode



At 03:36 PM 5/13/2010 -0400, you 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



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