Been there, done that, and ain't gunna watch the replay. I won't buy anything that has that so called 'non stick' business, good old SS or the old style thick aluminium, or my carbon steel wok of course. Some say aluminium fries the brain, well my ancestors used it for decades and there brains weren't impaired when they finally karked it. I can think of innumerable ways in recent years though that can possibly cause people to lose their marbles as they age - but aluminium to me isn't one of 'em. I don't pay any attention to what the Pro's use if I see colour on the inside, I only take notice of what they use if it's NOT coated with that stuff. N.
> From: [email protected] > To: [email protected]; [email protected]; > [email protected] > Date: Sun, 21 Oct 2012 20:33:24 -0400 > Subject: CS>A Sunday musing---nonstick cookware > > Couple of years ago, I bought a Scanpan brand nonstick saucepan that > was highly touted about its ceramic surface. > Very expensive IMO! > Worked great for about a year and a half, then the nonstick no longer > works. > > Recently bought a Yoshiblue (as seen on TV), and it works > impressively. > Much cheaper, probably won't stand up too long, but I like it so far. > > My question for the group: > What do Pro's use for nonstick pans? > Anybody actually KNOW? > I'm not talking about paid for endorsements, now. > > Or, how about personal long term experiences? > > I know about cast iron... > > Chuck > Frisbeetarianism (n.), The belief that, when you die, your soul > goes up on the roof and gets stuck there. > > > -- > The Silver List is a moderated forum for discussing Colloidal Silver. > Rules and Instructions: http://www.silverlist.org > > Unsubscribe: > <mailto:[email protected]?subject=subscribe> > Archives: > http://www.mail-archive.com/[email protected]/maillist.html > > Off-Topic discussions: <mailto:[email protected]> > List Owner: Mike Devour <mailto:[email protected]> > >
