Asian Cooking (alt.food.asian) A newsgroup for the discussion of recipes, ingredients, equipment and techniques used specifically in the preparation of Asian foods.

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  #1 (permalink)   Report Post  
 
Posts: n/a
Default Cast Iron vs Carbon Steel

People in this group seem quite knowledgeable and I truly appreciate any
help they've ever given me. I don't want to start world war 3 but I
would really like to hear from those of you who have ever used one of
the (I think are fairly new on the market) cast iron woks I have seen
advertised on the internet lately. They are supposed to give superior
cooking results! I have read that the chinese used this wok before they
started using the hand hammered, high carbon steel ones. I've tried to
read all of the customer reviews they had on them and 2 or 3 of them
were very negative!!! These folks claim they love to cook with cast iron
and own several different types of cast iron cookware but they came
right out and said that the cast iron woks were terrible for stir
frying!!! One man said his took too long to heat up and it stayed hot
for too long after he was done cooking and the vegetables turned to
mush!!! I don't see why they would if you remove them as soon as they're
done cooking. I remove the food I cook in my carbon steel wok as soon as
it's done and never have mush! I'm hoping those of you who have ever
used them will give me your honest opinions! I have searched the area I
live in high and low and I finally found a camping store that has just 1
left in stock. It's only $30 but I hate to throw money away that could
better be used on something else and while we're on the subject of woks,
how about the aluminum anodized ones that cost anywhere from $50 to
$150.What kind of results do they produce ???? All opinions and any
advice is very much welcomed! Thanks again folks!!!!!
Niki

  #2 (permalink)   Report Post  
Lorena
 
Posts: n/a
Default Cast Iron vs Carbon Steel

I personally don't have a cast iron one, but yes, that is what the Chinese
originally used before carbon steel became more popular. For an all-purpose
wok, I think the carbon steel one is much more versatile, but I would think
the cast-iron wok one would be absolutely fantastic for deep frying due to
the weight and ability to hold onto heat.

>One man said his took too long to heat up and it stayed hot
> for too long after he was done cooking and the vegetables turned to
> mush!!!


My problem with a cast-iron wok is too EVEN cooking (I would think). The
way I stirfry is, I use the hotspot at the bottom of my wok, then when I'm
ready for the next ingredient, I push the food up towards the sides of my
wok where it's nice and cool, then stir it back in when I'm ready for it
again. Maybe that's what that man had a problem with. With a cast iron
wok, you would have to take everything out of the wok to prevent
overcooking. And since it's so heavy, it would be a pain to lift the wok.

> how about the aluminum anodized ones that cost anywhere from $50 to
> $150.What kind of results do they produce ????


I had a fancy Calphalon hard anodized aluminum wok prior to the carbon steel
wok one that I have now, and the results are decent, but you would get about
the same type or problem that the cast-iron would get - too even cooking.
Also, you don't get that "wok chi" flavor in your food! I got a traditional
carbon steel wok after a friend of mine completely scorched food at the
bottom of my Calphalon wok (and it was too difficult to clean it) and I've
never had regrets about the carbon wok. Like you, I also did a lot of
research on wok materials prior to buying it, and I'm completely happy with
my purchase. The only thing that I think the Calphalon is better for is
steaming, but only because you wouldn't need to worry about the seasoning.


  #3 (permalink)   Report Post  
Chef!
 
Posts: n/a
Default Cast Iron vs Carbon Steel

Carbon steel is lighter and can be shaken and tossed thus is more versatile
in the finished effect of the dish. Cast iron on the other hand is the
choice for 'old hands' and is particularly good for cooking large quantities
of similar food, as the wok doen't need to be cleaned in between and retains
heat better. It's also the choice of a lot of households in China where
there is a wood burner around.


> wrote in message
...
> People in this group seem quite knowledgeable and I truly appreciate any
> help they've ever given me. I don't want to start world war 3 but I
> would really like to hear from those of you who have ever used one of
> the (I think are fairly new on the market) cast iron woks I have seen
> advertised on the internet lately. They are supposed to give superior
> cooking results! I have read that the chinese used this wok before they
> started using the hand hammered, high carbon steel ones. I've tried to
> read all of the customer reviews they had on them and 2 or 3 of them
> were very negative!!! These folks claim they love to cook with cast iron
> and own several different types of cast iron cookware but they came
> right out and said that the cast iron woks were terrible for stir
> frying!!! One man said his took too long to heat up and it stayed hot
> for too long after he was done cooking and the vegetables turned to
> mush!!! I don't see why they would if you remove them as soon as they're
> done cooking. I remove the food I cook in my carbon steel wok as soon as
> it's done and never have mush! I'm hoping those of you who have ever
> used them will give me your honest opinions! I have searched the area I
> live in high and low and I finally found a camping store that has just 1
> left in stock. It's only $30 but I hate to throw money away that could
> better be used on something else and while we're on the subject of woks,
> how about the aluminum anodized ones that cost anywhere from $50 to
> $150.What kind of results do they produce ???? All opinions and any
> advice is very much welcomed! Thanks again folks!!!!!
> Niki
>



  #4 (permalink)   Report Post  
Peter Dy
 
Posts: n/a
Default Cast Iron vs Carbon Steel


> wrote in message
...
[...]
These folks claim they love to cook with cast iron
> and own several different types of cast iron cookware but they came
> right out and said that the cast iron woks were terrible for stir
> frying!!! One man said his took too long to heat up and it stayed hot
> for too long after he was done cooking and the vegetables turned to
> mush!!! I don't see why they would if you remove them as soon as they're
> done cooking. I remove the food I cook in my carbon steel wok as soon as
> it's done and never have mush!



I think you are right. I think one might just have to adjust one's
stir-frying technique, just like one would have to do if switching from an
electric stove to a high-powered, restaurant quality gas stove.

Otherwise, I've never used a cast iron wok, so I have no personal
experiences to relate.


I'm hoping those of you who have ever
> used them will give me your honest opinions! I have searched the area I
> live in high and low and I finally found a camping store that has just 1
> left in stock. It's only $30 but I hate to throw money away that could
> better be used on something else



At Asian stores, they go for only US$10 or so. The 13-inch cast iron wok
they have on Amazon goes for $9.95.
http://www.amazon.com/exec/obidos/tg...83130?v=glance


and while we're on the subject of woks,
> how about the aluminum anodized ones that cost anywhere from $50 to
> $150.What kind of results do they produce ????



I don't like them, mostly cause you don't season them. Food sticks easily,
and I don't like the interaction between the food and the metal--it doesn't
seem smooth.

Peter


  #5 (permalink)   Report Post  
Peter Dy
 
Posts: n/a
Default Cast Iron vs Carbon Steel


"Peter Dy" > wrote in message
om...
[...]
> I don't like them, mostly cause you don't season them. Food sticks

easily,
> and I don't like the interaction between the food and the metal--it

doesn't
> seem smooth.



BTW, I recently got two non-non-stick aluminum frying pans, Western style,
one large, one small. I love them! Way cheaper than the fancy non-stick
pans. They need to be seasoned. I really like how the food interacts with
the metal--things brown very nicely if you want them to, but the brown bits
come off easily. I don't like how food browns in non-stick pans. I've had
similar problems making these very thin, brittle Dutch cookies, called
Kletskoppen, in non-stick baking sheets--the cookies didn't properly
interact with the teflon and never got properly dry and brittle.

Peter




  #6 (permalink)   Report Post  
 
Posts: n/a
Default Cast Iron vs Carbon Steel

On Tue, 3 Feb 2004 15:24:13 -0500 (EST), wrote:

>People in this group seem quite knowledgeable and I truly appreciate any
>help they've ever given me. I don't want to start world war 3 but I
>would really like to hear from those of you who have ever used one of
>the (I think are fairly new on the market) cast iron woks I have seen
>advertised on the internet lately. They are supposed to give superior
>cooking results! I have read that the chinese used this wok before they
>started using the hand hammered, high carbon steel ones. I've tried to
>read all of the customer reviews they had on them and 2 or 3 of them
>were very negative!!! These folks claim they love to cook with cast iron
>and own several different types of cast iron cookware but they came
>right out and said that the cast iron woks were terrible for stir
>frying!!! One man said his took too long to heat up and it stayed hot
>for too long after he was done cooking and the vegetables turned to
>mush!!! I don't see why they would if you remove them as soon as they're
>done cooking. I remove the food I cook in my carbon steel wok as soon as
>it's done and never have mush! I'm hoping those of you who have ever
>used them will give me your honest opinions! I have searched the area I
>live in high and low and I finally found a camping store that has just 1
>left in stock. It's only $30 but I hate to throw money away that could
>better be used on something else and while we're on the subject of woks,
>how about the aluminum anodized ones that cost anywhere from $50 to
>$150.What kind of results do they produce ???? All opinions and any
>advice is very much welcomed! Thanks again folks!!!!!



There is some truth that a bad wok will mean that your rice may not
turn out the way you want it to be, but it is also true that even the
best wok in the hands of a bad cook will also result in a bad result.
The high carbon steel and the anodized aluminuim woks work fine. But
the most important thing to do after buying a brand new wok, is to
season it. And also, never give up trying

SIAOGU

The husband is the head of the house. The wife is the neck. And the neck turns the head.
  #7 (permalink)   Report Post  
LeeBat
 
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Default Cast Iron vs Carbon Steel

David Wright > wrote:

>I bought one when we moved into our all-electric house, almost three
>years ago. Mine has a flat bottom, plus a flange that helps cover the
>area of the burner. It takes a while to heat up, but once it's hot it
>works well for me -- especially since I have no practical alternative.
>Once I got it seasoned, it was as easy to clean as my old carbon steel
>version.


I have something similar. Mine is dished on the inside with a flat
bottom flange. Got it in NYC's Chinatown about 15 years ago.

Only drawback I found was the weight. Once I developed a handling
technique, I gave away my carbon steel wok.

Never detected an iota difference in food flavor. I like the fact I
can let the heat build up, as it permits cooking at very high temps.

My cooking technique is to fry the meat first, then remove it. Then I
do whatever veggies, adding them in the order of their respective
cooking times. Meat back in and then make gravy.

Works for me.

Also find it great for frying noodles.

LeeBat


  #8 (permalink)   Report Post  
Clarence
 
Posts: n/a
Default Cast Iron vs Carbon Steel

Niki,

My problem with my steel wok is in using it with a conventional gas stove
burner with a ring of fire. The bottom of the wok at the center never gets
hot enough.

I have noticed that the wok stoves at Asian restaurants have only a single
large flame under the center of the wok. The flame then spreads over the
bottom by the curve of the wok with the hottest point at the center. Thus
cooked food can be pushed to the relatively cooler sides while cooking
sauces or other things in the middle.

I have been thinking of removing a burner ring from my stove, then lighting
the gas jet which points straight up. Has anyone tried it?

Best, Clarence

> wrote in message
...
> People in this group seem quite knowledgeable and I truly appreciate any
> help they've ever given me. I don't want to start world war 3 but I
> would really like to hear from those of you who have ever used one of
> the (I think are fairly new on the market) cast iron woks I have seen
> advertised on the internet lately. They are supposed to give superior
> cooking results! I have read that the chinese used this wok before they
> started using the hand hammered, high carbon steel ones. I've tried to
> read all of the customer reviews they had on them and 2 or 3 of them
> were very negative!!! These folks claim they love to cook with cast iron
> and own several different types of cast iron cookware but they came
> right out and said that the cast iron woks were terrible for stir
> frying!!! One man said his took too long to heat up and it stayed hot
> for too long after he was done cooking and the vegetables turned to
> mush!!! I don't see why they would if you remove them as soon as they're
> done cooking. I remove the food I cook in my carbon steel wok as soon as
> it's done and never have mush! I'm hoping those of you who have ever
> used them will give me your honest opinions! I have searched the area I
> live in high and low and I finally found a camping store that has just 1
> left in stock. It's only $30 but I hate to throw money away that could
> better be used on something else and while we're on the subject of woks,
> how about the aluminum anodized ones that cost anywhere from $50 to
> $150.What kind of results do they produce ???? All opinions and any
> advice is very much welcomed! Thanks again folks!!!!!
> Niki
>



  #9 (permalink)   Report Post  
Chef!
 
Posts: n/a
Default Cast Iron vs Carbon Steel

There are round stainless steel trivets you can buy for the wokes. They sit
on top of your burners or bars and raise the wok ny a couple of inches.


"Clarence" > wrote in message
hlink.net...
> Niki,
>
> My problem with my steel wok is in using it with a conventional gas stove
> burner with a ring of fire. The bottom of the wok at the center never

gets
> hot enough.
>
> I have noticed that the wok stoves at Asian restaurants have only a single
> large flame under the center of the wok. The flame then spreads over the
> bottom by the curve of the wok with the hottest point at the center. Thus
> cooked food can be pushed to the relatively cooler sides while cooking
> sauces or other things in the middle.
>
> I have been thinking of removing a burner ring from my stove, then

lighting
> the gas jet which points straight up. Has anyone tried it?
>
> Best, Clarence
>
> > wrote in message
> ...
> > People in this group seem quite knowledgeable and I truly appreciate any
> > help they've ever given me. I don't want to start world war 3 but I
> > would really like to hear from those of you who have ever used one of
> > the (I think are fairly new on the market) cast iron woks I have seen
> > advertised on the internet lately. They are supposed to give superior
> > cooking results! I have read that the chinese used this wok before they
> > started using the hand hammered, high carbon steel ones. I've tried to
> > read all of the customer reviews they had on them and 2 or 3 of them
> > were very negative!!! These folks claim they love to cook with cast iron
> > and own several different types of cast iron cookware but they came
> > right out and said that the cast iron woks were terrible for stir
> > frying!!! One man said his took too long to heat up and it stayed hot
> > for too long after he was done cooking and the vegetables turned to
> > mush!!! I don't see why they would if you remove them as soon as they're
> > done cooking. I remove the food I cook in my carbon steel wok as soon as
> > it's done and never have mush! I'm hoping those of you who have ever
> > used them will give me your honest opinions! I have searched the area I
> > live in high and low and I finally found a camping store that has just 1
> > left in stock. It's only $30 but I hate to throw money away that could
> > better be used on something else and while we're on the subject of woks,
> > how about the aluminum anodized ones that cost anywhere from $50 to
> > $150.What kind of results do they produce ???? All opinions and any
> > advice is very much welcomed! Thanks again folks!!!!!
> > Niki
> >

>
>



  #10 (permalink)   Report Post  
Cape Cod Bob
 
Posts: n/a
Default Cast Iron vs Carbon Steel

On Thu, 05 Feb 2004 06:11:37 GMT, "Clarence" >
wrote:

>Niki,
>
>My problem with my steel wok is in using it with a conventional gas stove
>burner with a ring of fire. The bottom of the wok at the center never gets
>hot enough.


I am getting one of these when we redo our kitchen this spring:
http://www.vikingrange.com/cooking/cooking_main.html

That's a gloat in case you didn't notice. ;-)


  #11 (permalink)   Report Post  
 
Posts: n/a
Default Cast Iron vs Carbon Steel

On Thu, 05 Feb 2004 06:11:37 GMT, "Clarence" >
wrote:

>Niki,
>
>My problem with my steel wok is in using it with a conventional gas stove
>burner with a ring of fire. The bottom of the wok at the center never gets
>hot enough.
>


If your gas stove has only single ring burners then you are gonna have
that problem as there is no fire in the middle. You need a three ring
burner for a wok


SIAOGU

The husband is the head of the house. The wife is the neck. And the neck turns the head.
  #12 (permalink)   Report Post  
KWR
 
Posts: n/a
Default Cast Iron vs Carbon Steel

Peter Dy wrote:

> "Peter Dy" > wrote in message
> om...
> [...]
>
>>I don't like them, mostly cause you don't season them. Food sticks

>
> easily,
>
>>and I don't like the interaction between the food and the metal--it

>
> doesn't
>
>>seem smooth.

>
>
>
> BTW, I recently got two non-non-stick aluminum frying pans, Western style,
> one large, one small. I love them! Way cheaper than the fancy non-stick
> pans. They need to be seasoned. I really like how the food interacts with
> the metal--things brown very nicely if you want them to, but the brown bits
> come off easily. I don't like how food browns in non-stick pans. I've had
> similar problems making these very thin, brittle Dutch cookies, called
> Kletskoppen, in non-stick baking sheets--the cookies didn't properly
> interact with the teflon and never got properly dry and brittle.
>
> Peter
>
>


My biggest issue with coated non-stick frying pans is the way the
surface starts to send off fumes when it reaches cooking temperature. I
had a small rectangular frypan once (japanese omelette) which I was
giddily pleased to have purchased, until I found it was a worst offender
on that count. I couldn't take the plasticy odor and think I got rid of
the pan. I'm given to understand now that vapors from burning teflon
compounds will take out small pet birds.

Best - krnntp
  #13 (permalink)   Report Post  
Chris
 
Posts: n/a
Default Cast Iron vs Carbon Steel

I have a carbon steel wok and a cast iron wok. Frankly I prefer the cast
iron wok over the carbon steel for most stir frying. Yes the carbon
steel is lighter but the cast iron one can build up heat in the center
while the side stay relatively cool and food can stay warm when placed on
the upper sided of the wok. The problem I had with the carbon steel wok
is that the seasoning just won't stay on even when I treat it very
delicately, never use soap, and highly acidic foods or liguids. I still
get the seasoning peeling off and I have to re-season. The cast iron wok
never seems to have that problem.
  #14 (permalink)   Report Post  
 
Posts: n/a
Default Cast Iron vs Carbon Steel

On Tue, 10 Feb 2004 22:59:57 GMT, KWR > wrote:

>
>My biggest issue with coated non-stick frying pans is the way the
>surface starts to send off fumes when it reaches cooking temperature. I
>had a small rectangular frypan once (japanese omelette) which I was
>giddily pleased to have purchased, until I found it was a worst offender
>on that count. I couldn't take the plasticy odor and think I got rid of
>the pan. I'm given to understand now that vapors from burning teflon
>compounds will take out small pet birds.
>


Teflon is made from a compound called PTFE (polytetrafluoroethylene),
which, when heated beyond a certain temperature (I can't recall the
figure), will give off toxic fumes.


>Best - krnntp


SIAOGU

The husband is the head of the house. The wife is the neck. And the neck turns the head.
  #15 (permalink)   Report Post  
Peter Dy
 
Posts: n/a
Default Cast Iron vs Carbon Steel


> wrote in message
...
> On Tue, 10 Feb 2004 22:59:57 GMT, KWR > wrote:
>
> >
> >My biggest issue with coated non-stick frying pans is the way the
> >surface starts to send off fumes when it reaches cooking temperature. I
> >had a small rectangular frypan once (japanese omelette) which I was
> >giddily pleased to have purchased, until I found it was a worst offender
> >on that count. I couldn't take the plasticy odor and think I got rid of
> >the pan. I'm given to understand now that vapors from burning teflon
> >compounds will take out small pet birds.
> >

>
> Teflon is made from a compound called PTFE (polytetrafluoroethylene),
> which, when heated beyond a certain temperature (I can't recall the
> figure), will give off toxic fumes.



Yeah. That's the funny thing. The directions on the pan usually say not to
use it on high heat, but TV cooking personalities all say it is fine. Never
understood that. I'll stick with my pure aluminum pans, no pun intended.


Peter




  #16 (permalink)   Report Post  
Domenick Amato
 
Posts: n/a
Default Cast Iron vs Carbon Steel


"Peter Dy" > wrote in message
. com...
>
> > wrote in message
> ...
> > On Tue, 10 Feb 2004 22:59:57 GMT, KWR > wrote:
> >
> > >
> > >My biggest issue with coated non-stick frying pans is the way the
> > >surface starts to send off fumes when it reaches cooking temperature. I
> > >had a small rectangular frypan once (japanese omelette) which I was
> > >giddily pleased to have purchased, until I found it was a worst

offender
> > >on that count. I couldn't take the plasticy odor and think I got rid of
> > >the pan. I'm given to understand now that vapors from burning teflon
> > >compounds will take out small pet birds.
> > >

> >
> > Teflon is made from a compound called PTFE (polytetrafluoroethylene),
> > which, when heated beyond a certain temperature (I can't recall the
> > figure), will give off toxic fumes.

>
>
> Yeah. That's the funny thing. The directions on the pan usually say not

to
> use it on high heat, but TV cooking personalities all say it is fine.

Never
> understood that. I'll stick with my pure aluminum pans, no pun intended.
>
>
> Peter
>
>


First of all, you are very unlikely to cause the generation of toxic gas
from a Teflon cooker. If any were to be generated, the source is so small
(the thin layer on the pan) that you are likely to be in more danger from a
fart.

Dom Amato


  #17 (permalink)   Report Post  
Chef!
 
Posts: n/a
Default Cast Iron vs Carbon Steel

Does the same apply to Analon pans? They're professionally rated ones and
I've used and abused mine for over a year now and it still performs the
same. By comparision, my previous Teflon coated ones would have given up
after a couple of months.

"Peter Dy" > wrote in message
. com...
>
> > wrote in message
> ...
> > On Tue, 10 Feb 2004 22:59:57 GMT, KWR > wrote:
> >
> > >
> > >My biggest issue with coated non-stick frying pans is the way the
> > >surface starts to send off fumes when it reaches cooking temperature. I
> > >had a small rectangular frypan once (japanese omelette) which I was
> > >giddily pleased to have purchased, until I found it was a worst

offender
> > >on that count. I couldn't take the plasticy odor and think I got rid of
> > >the pan. I'm given to understand now that vapors from burning teflon
> > >compounds will take out small pet birds.
> > >

> >
> > Teflon is made from a compound called PTFE (polytetrafluoroethylene),
> > which, when heated beyond a certain temperature (I can't recall the
> > figure), will give off toxic fumes.

>
>
> Yeah. That's the funny thing. The directions on the pan usually say not

to
> use it on high heat, but TV cooking personalities all say it is fine.

Never
> understood that. I'll stick with my pure aluminum pans, no pun intended.
>
>
> Peter
>
>



  #18 (permalink)   Report Post  
Dan Logcher
 
Posts: n/a
Default Cast Iron vs Carbon Steel

Domenick Amato wrote:

> "Peter Dy" > wrote in message
> . com...
>
> wrote in message
. ..
>>
>>>On Tue, 10 Feb 2004 22:59:57 GMT, KWR > wrote:
>>>
>>>
>>>>My biggest issue with coated non-stick frying pans is the way the
>>>>surface starts to send off fumes when it reaches cooking temperature. I
>>>>had a small rectangular frypan once (japanese omelette) which I was
>>>>giddily pleased to have purchased, until I found it was a worst
>>>>

> offender
>
>>>>on that count. I couldn't take the plasticy odor and think I got rid of
>>>>the pan. I'm given to understand now that vapors from burning teflon
>>>>compounds will take out small pet birds.
>>>>
>>>>
>>>Teflon is made from a compound called PTFE (polytetrafluoroethylene),
>>>which, when heated beyond a certain temperature (I can't recall the
>>>figure), will give off toxic fumes.
>>>

>>
>>Yeah. That's the funny thing. The directions on the pan usually say not
>>

> to
>
>>use it on high heat, but TV cooking personalities all say it is fine.
>>

> Never
>
>>understood that. I'll stick with my pure aluminum pans, no pun intended.
>>
>>
>>Peter
>>
>>
>>

>
> First of all, you are very unlikely to cause the generation of toxic gas
> from a Teflon cooker. If any were to be generated, the source is so small
> (the thin layer on the pan) that you are likely to be in more danger from a
> fart.


Than I am in constant danger from myself *blappp*

--
Dan

  #19 (permalink)   Report Post  
KWR
 
Posts: n/a
Default Cast Iron vs Carbon Steel

Domenick Amato wrote:

> "Peter Dy" > wrote in message
> . com...
>
> wrote in message
. ..
>>
>>>On Tue, 10 Feb 2004 22:59:57 GMT, KWR > wrote:
>>>
>>>
>>>>My biggest issue with coated non-stick frying pans is the way the
>>>>surface starts to send off fumes when it reaches cooking temperature. I
>>>>had a small rectangular frypan once (japanese omelette) which I was
>>>>giddily pleased to have purchased, until I found it was a worst

>
> offender
>
>>>>on that count. I couldn't take the plasticy odor and think I got rid of
>>>>the pan. I'm given to understand now that vapors from burning teflon
>>>>compounds will take out small pet birds.
>>>>
>>>
>>>Teflon is made from a compound called PTFE (polytetrafluoroethylene),
>>>which, when heated beyond a certain temperature (I can't recall the
>>>figure), will give off toxic fumes.

>>
>>
>>Yeah. That's the funny thing. The directions on the pan usually say not

>
> to
>
>>use it on high heat, but TV cooking personalities all say it is fine.

>
> Never
>
>>understood that. I'll stick with my pure aluminum pans, no pun intended.
>>
>>
>>Peter
>>
>>

>
>
> First of all, you are very unlikely to cause the generation of toxic gas
> from a Teflon cooker. If any were to be generated, the source is so small
> (the thin layer on the pan) that you are likely to be in more danger from a
> fart.
>
> Dom Amato
>


A fart won't kill your parakeet. ( ....Dan?... )
  #20 (permalink)   Report Post  
Dan Logcher
 
Posts: n/a
Default Cast Iron vs Carbon Steel

KWR wrote:

> Domenick Amato wrote:
>
>> "Peter Dy" > wrote in message
>> . com...
>>
>>> > wrote in message
>>> ...
>>>
>>>> On Tue, 10 Feb 2004 22:59:57 GMT, KWR > wrote:
>>>>
>>>>
>>>>> My biggest issue with coated non-stick frying pans is the way the
>>>>> surface starts to send off fumes when it reaches cooking
>>>>> temperature. I
>>>>> had a small rectangular frypan once (japanese omelette) which I was
>>>>> giddily pleased to have purchased, until I found it was a worst
>>>>

>>
>> offender
>>
>>>>> on that count. I couldn't take the plasticy odor and think I got
>>>>> rid of
>>>>> the pan. I'm given to understand now that vapors from burning teflon
>>>>> compounds will take out small pet birds.
>>>>>
>>>>
>>>> Teflon is made from a compound called PTFE (polytetrafluoroethylene),
>>>> which, when heated beyond a certain temperature (I can't recall the
>>>> figure), will give off toxic fumes.
>>>
>>>
>>>
>>> Yeah. That's the funny thing. The directions on the pan usually say
>>> not

>>
>>
>> to
>>
>>> use it on high heat, but TV cooking personalities all say it is fine.

>>
>>
>> Never
>>
>>> understood that. I'll stick with my pure aluminum pans, no pun
>>> intended.
>>>
>>>
>>> Peter
>>>
>>>

>>
>>
>> First of all, you are very unlikely to cause the generation of toxic gas
>> from a Teflon cooker. If any were to be generated, the source is so
>> small
>> (the thin layer on the pan) that you are likely to be in more danger
>> from a
>> fart.
>>
>> Dom Amato
>>

>
>
> A fart won't kill your parakeet. ( ....Dan?... )


I _used_ to have parakeets.. *blaaappp*

--
Dan



  #21 (permalink)   Report Post  
 
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Default Cast Iron vs Carbon Steel

On Wed, 18 Feb 2004 14:07:12 -0000, "Chef!" >
wrote:

>Does the same apply to Analon pans? They're professionally rated ones and
>I've used and abused mine for over a year now and it still performs the
>same. By comparision, my previous Teflon coated ones would have given up
>after a couple of months.
>


Unfortunately, I have not heard of Analon pans. I know about PTFE as I
was in the air force


SIAOGU

The husband is the head of the house. The wife is the neck. And the neck turns the head.
  #22 (permalink)   Report Post  
blake murphy
 
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Default Cast Iron vs Carbon Steel

On Thu, 19 Feb 2004 14:28:49 GMT, KWR > wrote:
>
>A fart won't kill your parakeet. ( ....Dan?... )


only if carefully administered...

your pal,
blake
  #23 (permalink)   Report Post  
kalanamak
 
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Default

Wazza wrote:

> Its true that ptfe fumes can cause problems, a colleague of mine ended up in
> hospital with what the doctors called 'polymer fever', I suppose its their
> way of saying 'lets dumb it down, these poor people won't understand
> anaphylactic shock!
> cheers
> Wazza


I disagree. Lots of laymen toss about "anaphylatic shock" or "had an
allergic reaction and went into shock" but polymer is not a word I hear
tossed about. Anyway, most docs find it difficult to quickly and
smoothly translate their words into laymen's terms, especially in tense
situations, and naturally laspe into medicalese. I got tongue tied just
this week trying to explain that a burn wound was avascular and that
debridement removed the infected dead tissue, not i.v. antibiotics. Of
course, I was being yelled at at the time, and could probably have
recided the preamble to the constitution and the family member wouldn't
have known the difference. Later on she yelled at the other doctor
because the facility the patient was coming from insisted on ambulance
transport, not the family car, like it was our fault they made that
decision.

"a physician is one we pin our hopes on when sick, and our dogs on when
well"...in this case the yeller was well. The sick one was very happy to
see us.
blacksalt
  #24 (permalink)   Report Post  
mroo philpott-smythe
 
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Default

kalanamak > wrote in
:

> Wazza wrote:



>> Its true that ptfe fumes can cause problems, a colleague of mine
>> ended up in hospital with what the doctors called 'polymer fever', I
>> suppose its their way of saying 'lets dumb it down, these poor people
>> won't understand anaphylactic shock!



> I disagree. Lots of laymen toss about "anaphylatic shock" or "had an
> allergic reaction and went into shock" but polymer is not a word I
> hear tossed about. Anyway, most docs find it difficult to quickly and
> smoothly translate their words into laymen's terms, especially in
> tense situations, and naturally laspe into medicalese. I got tongue
> tied just this week trying to explain that a burn wound was avascular
> and that debridement removed the infected dead tissue, not i.v.
> antibiotics. Of course, I was being yelled at at the time, and could
> probably have recided the preamble to the constitution and the family
> member wouldn't have known the difference. Later on she yelled at the
> other doctor because the facility the patient was coming from insisted
> on ambulance transport, not the family car, like it was our fault they
> made that decision.


> "a physician is one we pin our hopes on when sick, and our dogs on
> when well"...in this case the yeller was well. The sick one was very
> happy to see us.


People are always happy to touch a doctor's toes when ill.

However, Science News did carry a report this year, I think. I forget who
did the research, but the pointer should be on their website. I think it
was the Karolinska Institute.

They said that people exposed to very low levels of fumes from nonstick
pans were showing up with a range of symptoms from headaches through
lassitude and fevers - rather like the flu. I'm paraphrasing and don't
have the article at hand.

Since most of the food I cook requires high temps, I tossed my nonstick
pans in a paranoid frenzy. Of course, it was the perfect excuse to go
down to Sur La Table and buy a bunch of nice copper pans, so I'm not
overcome by regret.

sq
  #25 (permalink)   Report Post  
mroo philpott-smythe
 
Posts: n/a
Default

kalanamak > wrote in
:

> Wazza wrote:



>> Its true that ptfe fumes can cause problems, a colleague of mine
>> ended up in hospital with what the doctors called 'polymer fever', I
>> suppose its their way of saying 'lets dumb it down, these poor people
>> won't understand anaphylactic shock!



> I disagree. Lots of laymen toss about "anaphylatic shock" or "had an
> allergic reaction and went into shock" but polymer is not a word I
> hear tossed about. Anyway, most docs find it difficult to quickly and
> smoothly translate their words into laymen's terms, especially in
> tense situations, and naturally laspe into medicalese. I got tongue
> tied just this week trying to explain that a burn wound was avascular
> and that debridement removed the infected dead tissue, not i.v.
> antibiotics. Of course, I was being yelled at at the time, and could
> probably have recided the preamble to the constitution and the family
> member wouldn't have known the difference. Later on she yelled at the
> other doctor because the facility the patient was coming from insisted
> on ambulance transport, not the family car, like it was our fault they
> made that decision.


> "a physician is one we pin our hopes on when sick, and our dogs on
> when well"...in this case the yeller was well. The sick one was very
> happy to see us.


People are always happy to touch a doctor's toes when ill.

However, Science News did carry a report this year, I think. I forget who
did the research, but the pointer should be on their website. I think it
was the Karolinska Institute.

They said that people exposed to very low levels of fumes from nonstick
pans were showing up with a range of symptoms from headaches through
lassitude and fevers - rather like the flu. I'm paraphrasing and don't
have the article at hand.

Since most of the food I cook requires high temps, I tossed my nonstick
pans in a paranoid frenzy. Of course, it was the perfect excuse to go
down to Sur La Table and buy a bunch of nice copper pans, so I'm not
overcome by regret.

sq
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