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copper chef
Gotta new non-stick fry pan, Itsa Copper Chef from WW.
Apparently, "ceramic" is the new thing. No "ptfe" or "pfoa", plus stainless steel. . I expect Bruce to fill me in. I baught it at Walmart (as seen on TV), but have learned (thnx to Gobble), it's all the rage. (Green, white, copper colored) Even Calaphon and yer fave girl --Rachael Ray-- is onboard. I use it only fer scranbled eggs. Ceramic, the new dog on the block, (since 2005!). ;) nb |
copper chef
On Sunday, January 26, 2020 at 1:12:17 PM UTC-5, notbob wrote:
> Gotta new non-stick fry pan, Itsa Copper Chef from WW. > > Apparently, "ceramic" is the new thing. No "ptfe" or "pfoa", plus > stainless steel. . > > I expect Bruce to fill me in. > > I baught it at Walmart (as seen on TV), but have learned (thnx to Gobble), it's all > the rage. (Green, white, copper colored) Even Calaphon and yer fave > girl --Rachael Ray-- is onboard. > > I use it only fer scranbled eggs. Ceramic, the new dog on the block, > (since 2005!). ;) > > nb Let us know how it goes. I still prefer these: <https://www.amazon.com/Vollrath-Z4012-Wear-Ever-CeramiGuard-Handle/dp/B003ZTNLL8> Even putting them in the dishwasher, they last for years. I've got one I bought in 2014 and it's still slick. Cindy Hamilton |
copper chef
On Sunday, January 26, 2020 at 8:12:17 AM UTC-10, notbob wrote:
> Gotta new non-stick fry pan, Itsa Copper Chef from WW. > > Apparently, "ceramic" is the new thing. No "ptfe" or "pfoa", plus > stainless steel. . > > I expect Bruce to fill me in. > > I baught it at Walmart (as seen on TV), but have learned (thnx to Gobble), it's all > the rage. (Green, white, copper colored) Even Calaphon and yer fave > girl --Rachael Ray-- is onboard. > > I use it only fer scranbled eggs. Ceramic, the new dog on the block, > (since 2005!). ;) > > nb I saw a bunch of ceramic pans at Macy's. It is going to be trending. The word on the street is that teflon pans release deadly gasses. My guess is people will be buying ceramic in droves. My guess is that people will abandon them after using them for a while. |
copper chef
On Sunday, January 26, 2020 at 3:30:46 PM UTC-5, dsi1 wrote:
> On Sunday, January 26, 2020 at 8:12:17 AM UTC-10, notbob wrote: > > Gotta new non-stick fry pan, Itsa Copper Chef from WW. > > > > Apparently, "ceramic" is the new thing. No "ptfe" or "pfoa", plus > > stainless steel. . > > > > I expect Bruce to fill me in. > > > > I baught it at Walmart (as seen on TV), but have learned (thnx to Gobble), it's all > > the rage. (Green, white, copper colored) Even Calaphon and yer fave > > girl --Rachael Ray-- is onboard. > > > > I use it only fer scranbled eggs. Ceramic, the new dog on the block, > > (since 2005!). ;) > > > > nb > > I saw a bunch of ceramic pans at Macy's. It is going to be trending. The word on the street is that teflon pans release deadly gasses. The word on the street is often full of shit. Which deadly gasses? In what concentrations? Every time you exhale you release a deadly gas. Just not in sufficient concentrations to do any harm unless you're in a very small enclosed space. Cindy Hamilton |
copper chef
On Sunday, January 26, 2020 at 11:06:25 AM UTC-10, Cindy Hamilton wrote:
> On Sunday, January 26, 2020 at 3:30:46 PM UTC-5, dsi1 wrote: > > On Sunday, January 26, 2020 at 8:12:17 AM UTC-10, notbob wrote: > > > Gotta new non-stick fry pan, Itsa Copper Chef from WW. > > > > > > Apparently, "ceramic" is the new thing. No "ptfe" or "pfoa", plus > > > stainless steel. . > > > > > > I expect Bruce to fill me in. > > > > > > I baught it at Walmart (as seen on TV), but have learned (thnx to Gobble), it's all > > > the rage. (Green, white, copper colored) Even Calaphon and yer fave > > > girl --Rachael Ray-- is onboard. > > > > > > I use it only fer scranbled eggs. Ceramic, the new dog on the block, > > > (since 2005!). ;) > > > > > > nb > > > > I saw a bunch of ceramic pans at Macy's. It is going to be trending. The word on the street is that teflon pans release deadly gasses. > > The word on the street is often full of shit. > > Which deadly gasses? In what concentrations? > > Every time you exhale you release a deadly gas. Just not in sufficient > concentrations to do any harm unless you're in a very small enclosed > space. > > Cindy Hamilton The word on the street is the word on the street. Who ever said that the word on the street was real? What deadly gasses? The same deadly gasses that were released when Teflon pans were introduced. These deadly gasses will kill hundreds of birds in a room. Well, at least, that's the word on the street. |
copper chef
On 26 Jan 2020 18:12:13 GMT, notbob > wrote:
>Gotta new non-stick fry pan, Itsa Copper Chef from WW. > >Apparently, "ceramic" is the new thing. No "ptfe" or "pfoa", plus >stainless steel. . > >I expect Bruce to fill me in. > >I baught it at Walmart (as seen on TV), but have learned (thnx to Gobble), it's all >the rage. (Green, white, copper colored) Even Calaphon and yer fave >girl --Rachael Ray-- is onboard. > >I use it only fer scranbled eggs. Ceramic, the new dog on the block, >(since 2005!). ;) > >nb Its crap. Well not complete crap. If you take very very good care of it you can expect 2-4 years out of it before the non stick wears out. If you keep it free of scratches then it will work great for about a year then the non stick will start to fade slowly. The dish washer is a NO NO. Abrasive cleaning pads and steel wool is a NO NO Only clean with soft sponges. Do not ever store anything on top of it. Not pots, lids (unless properly fit), cups (plastic or glass), silver wear.. anything at all. After use and gentle cleaning use a paper towel to smear a little oil along the inside then cover with a cloth. Rinse when ready to use. -- ____/~~~sine qua non~~~\____ |
copper chef
On Sun, 26 Jan 2020 12:30:43 -0800 (PST), dsi1
> wrote: >On Sunday, January 26, 2020 at 8:12:17 AM UTC-10, notbob wrote: >> Gotta new non-stick fry pan, Itsa Copper Chef from WW. >> >> Apparently, "ceramic" is the new thing. No "ptfe" or "pfoa", plus >> stainless steel. . >> >> I expect Bruce to fill me in. >> >> I baught it at Walmart (as seen on TV), but have learned (thnx to Gobble), it's all >> the rage. (Green, white, copper colored) Even Calaphon and yer fave >> girl --Rachael Ray-- is onboard. >> >> I use it only fer scranbled eggs. Ceramic, the new dog on the block, >> (since 2005!). ;) >> >> nb > >I saw a bunch of ceramic pans at Macy's. It is going to be trending. The word on the street is that teflon pans release deadly gasses. My guess is people will be buying ceramic in droves. My guess is that people will abandon them after using them for a while. Seriously trending? Dude you know the copper cookware has been in existence for about 12,000 years. Ceramics for much longer, using copper really went mainstream in the 19th century (1800's). So there is nothing new at all about them. Ceramic coating has been around for 10 or so years so still nothing new about that https://www.xtrema.com/blogs/blog/a-history-of-cookware -- ____/~~~sine qua non~~~\____ |
copper chef
On Sunday, January 26, 2020 at 1:02:27 PM UTC-10, wrote:
> On Sun, 26 Jan 2020 12:30:43 -0800 (PST), dsi1 > > wrote: > > >On Sunday, January 26, 2020 at 8:12:17 AM UTC-10, notbob wrote: > >> Gotta new non-stick fry pan, Itsa Copper Chef from WW. > >> > >> Apparently, "ceramic" is the new thing. No "ptfe" or "pfoa", plus > >> stainless steel. . > >> > >> I expect Bruce to fill me in. > >> > >> I baught it at Walmart (as seen on TV), but have learned (thnx to Gobble), it's all > >> the rage. (Green, white, copper colored) Even Calaphon and yer fave > >> girl --Rachael Ray-- is onboard. > >> > >> I use it only fer scranbled eggs. Ceramic, the new dog on the block, > >> (since 2005!). ;) > >> > >> nb > > > >I saw a bunch of ceramic pans at Macy's. It is going to be trending. The word on the street is that teflon pans release deadly gasses. My guess is people will be buying ceramic in droves. My guess is that people will abandon them after using them for a while. > > > Seriously trending? Dude you know the copper cookware has been in > existence for about 12,000 years. Ceramics for much longer, using > copper really went mainstream in the 19th century (1800's). So there > is nothing new at all about them. Ceramic coating has been around for > 10 or so years so still nothing new about that > > https://www.xtrema.com/blogs/blog/a-history-of-cookware > > -- > > ____/~~~sine qua non~~~\____ Everything that you know is a subset of everything that I know so you got no call to be condescending. Copper Chef has nothing to do with copper cookware. It's just a marketing gimmick. Ceramic coating has indeed been around for a while. Teflon type coatings have been around for a while. The idea that Teflon pans, when overheated, will release a toxic gas that can be fatal to boids is nothing new. What is new is that younger generation's awareness of the release of semi-toxic gas. Evidently, some sort of critical tipping point has been reached. I predict that ceramic coated pans will be trending. When they find out that ceramic coatings are not that durable, they'll switch back to Teflon coated pans. That's just my opinion. If you have an opinion of your own then please let it be known to all. Just don't make the mistake that your opinion has anything to do with my opinion. The reality is that I've never heard of anybody being kilt by Teflon gas - just a few boids. |
copper chef
On Mon, 27 Jan 2020 00:00:31 -0800 (PST), dsi1
> wrote: >On Sunday, January 26, 2020 at 1:02:27 PM UTC-10, wrote: >> On Sun, 26 Jan 2020 12:30:43 -0800 (PST), dsi1 >> > wrote: >> >> >I saw a bunch of ceramic pans at Macy's. It is going to be trending. The word on the street is that teflon pans release deadly gasses. My guess is people will be buying ceramic in droves. My guess is that people will abandon them after using them for a while. >> >> Seriously trending? Dude you know the copper cookware has been in >> existence for about 12,000 years. Ceramics for much longer, using >> copper really went mainstream in the 19th century (1800's). So there >> is nothing new at all about them. Ceramic coating has been around for >> 10 or so years so still nothing new about that >> >> https://www.xtrema.com/blogs/blog/a-history-of-cookware >> >Everything that you know is a subset of everything that I know so you >got no call to be condescending. That's very condescending of you. But of course you already knew that. |
copper chef
On Sunday, January 26, 2020 at 10:11:25 PM UTC-10, Bruce wrote:
> On Mon, 27 Jan 2020 00:00:31 -0800 (PST), dsi1 > > wrote: > > >On Sunday, January 26, 2020 at 1:02:27 PM UTC-10, wrote: > >> On Sun, 26 Jan 2020 12:30:43 -0800 (PST), dsi1 > >> > wrote: > >> > >> >I saw a bunch of ceramic pans at Macy's. It is going to be trending. The word on the street is that teflon pans release deadly gasses. My guess is people will be buying ceramic in droves. My guess is that people will abandon them after using them for a while. > >> > >> Seriously trending? Dude you know the copper cookware has been in > >> existence for about 12,000 years. Ceramics for much longer, using > >> copper really went mainstream in the 19th century (1800's). So there > >> is nothing new at all about them. Ceramic coating has been around for > >> 10 or so years so still nothing new about that > >> > >> https://www.xtrema.com/blogs/blog/a-history-of-cookware > >> > >Everything that you know is a subset of everything that I know so you > >got no call to be condescending. > > That's very condescending of you. But of course you already knew that. I pretty much know everything that ever was important enough to know. |
copper chef
On Mon, 27 Jan 2020 00:18:50 -0800 (PST), dsi1
> wrote: >On Sunday, January 26, 2020 at 10:11:25 PM UTC-10, Bruce wrote: >> On Mon, 27 Jan 2020 00:00:31 -0800 (PST), dsi1 >> > wrote: >> >> >On Sunday, January 26, 2020 at 1:02:27 PM UTC-10, wrote: >> >> >> >> Seriously trending? Dude you know the copper cookware has been in >> >> existence for about 12,000 years. Ceramics for much longer, using >> >> copper really went mainstream in the 19th century (1800's). So there >> >> is nothing new at all about them. Ceramic coating has been around for >> >> 10 or so years so still nothing new about that >> >> >> >> https://www.xtrema.com/blogs/blog/a-history-of-cookware >> >> >> >Everything that you know is a subset of everything that I know so you >> >got no call to be condescending. >> >> That's very condescending of you. But of course you already knew that. > >I pretty much know everything that ever was important enough to know. Are the Hawaiians aware who they have in their midst? |
copper chef
On Mon, 27 Jan 2020 19:42:21 +1100, Bruce >
wrote: >On Mon, 27 Jan 2020 00:18:50 -0800 (PST), dsi1 > wrote: > >>On Sunday, January 26, 2020 at 10:11:25 PM UTC-10, Bruce wrote: >>> On Mon, 27 Jan 2020 00:00:31 -0800 (PST), dsi1 >>> > wrote: >>> >>> >On Sunday, January 26, 2020 at 1:02:27 PM UTC-10, wrote: >>> >> >>> >> Seriously trending? Dude you know the copper cookware has been in >>> >> existence for about 12,000 years. Ceramics for much longer, using >>> >> copper really went mainstream in the 19th century (1800's). So there >>> >> is nothing new at all about them. Ceramic coating has been around for >>> >> 10 or so years so still nothing new about that >>> >> >>> >> https://www.xtrema.com/blogs/blog/a-history-of-cookware >>> >> >>> >Everything that you know is a subset of everything that I know so you >>> >got no call to be condescending. >>> >>> That's very condescending of you. But of course you already knew that. >> >>I pretty much know everything that ever was important enough to know. > >Are the Hawaiians aware who they have in their midst? I think he has just smoked a bit too much chronic. When/if he reads this tomorrow he will be like WTF was I trying to say. -- ____/~~~sine qua non~~~\____ |
copper chef
dsi1 wrote:
> I pretty much know everything that ever was important enough to know. "He who knows it all, knows nothing" |
copper chef
On 1/27/2020 3:00 AM, dsi1 wrote:
> > Everything that you know is a subset of everything that I know so you got no call to be condescending. > > Copper Chef has nothing to do with copper cookware. It's just a marketing gimmick. Ceramic coating has indeed been around for a while. Teflon type coatings have been around for a while. The idea that Teflon pans, when overheated, will release a toxic gas that can be fatal to boids is nothing new. > > What is new is that younger generation's awareness of the release of semi-toxic gas. Evidently, some sort of critical tipping point has been reached. I predict that ceramic coated pans will be trending. When they find out that ceramic coatings are not that durable, they'll switch back to Teflon coated pans. > > That's just my opinion. If you have an opinion of your own then please let it be known to all. Just don't make the mistake that your opinion has anything to do with my opinion. > > The reality is that I've never heard of anybody being kilt by Teflon gas - just a few boids. > The Teflon problem is really a poor cook problem. If gives off the gas when heated to about 500 degrees. A lot of things give off toxic fumes when heated to 500 degrees. No reason to heat it that high. |
copper chef
On Monday, January 27, 2020 at 5:18:52 AM UTC-10, Gary wrote:
> dsi1 wrote: > > I pretty much know everything that ever was important enough to know. > > "He who knows it all, knows nothing" "There's always an exception to the rule." |
copper chef
On Monday, January 27, 2020 at 5:30:09 AM UTC-10, Ed Pawlowski wrote:
> On 1/27/2020 3:00 AM, dsi1 wrote: > > > > > Everything that you know is a subset of everything that I know so you got no call to be condescending. > > > > Copper Chef has nothing to do with copper cookware. It's just a marketing gimmick. Ceramic coating has indeed been around for a while. Teflon type coatings have been around for a while. The idea that Teflon pans, when overheated, will release a toxic gas that can be fatal to boids is nothing new.. > > > > What is new is that younger generation's awareness of the release of semi-toxic gas. Evidently, some sort of critical tipping point has been reached. I predict that ceramic coated pans will be trending. When they find out that ceramic coatings are not that durable, they'll switch back to Teflon coated pans. > > > > That's just my opinion. If you have an opinion of your own then please let it be known to all. Just don't make the mistake that your opinion has anything to do with my opinion. > > > > The reality is that I've never heard of anybody being kilt by Teflon gas - just a few boids. > > > The Teflon problem is really a poor cook problem. If gives off the gas > when heated to about 500 degrees. A lot of things give off toxic fumes > when heated to 500 degrees. No reason to heat it that high. Some of the best cooks in the world cook at very high temperatures. I was looking at a bunch of non-stick pan sets and they all said to cook at low to moderate temperatures. That pretty much turned me off to them because that's cooking for sissies. The Martha Stewart pan set said that high heat could cause the pans to liquify. I have no idea what that means but it was certainly alarming! |
copper chef
On 2020 Jan 27, , dsi1 wrote
(in >): > I pretty much know everything that ever was important enough to know. Nearly everything I needed to know, I learned by the first grade. How to make a living took a bit longer. leo |
copper chef
On 2020 Jan 27, , Ed Pawlowski wrote
(in article >): > The Teflon problem is really a poor cook problem. If gives off the gas > when heated to about 500 degrees. A lot of things give off toxic fumes > when heated to 500 degrees. No reason to heat it that high. Ill bet that some random guy would give off toxic gases if heated to 500 degrees. I got a million of "em, and Ill be here all week. Thank you! leo |
copper chef
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copper chef
On Mon, 27 Jan 2020 16:39:07 -0800, Leo >
wrote: >On 2020 Jan 26, , wrote > ><snip other warnings> > >> Do not ever store anything on top of it. >> Not pots, lids (unless properly fit), cups (plastic or glass), silver >> wear.. anything at all. After use and gentle cleaning use a paper >> towel to smear a little oil along the inside then cover with a cloth. >> Rinse when ready to use. > >Sounds like a pain. Don’t have a baby at the same time. Too much! > >leo > which is why my first words were >Its crap. Stop editing the previous message, it is relevant -- ____/~~~sine qua non~~~\____ |
copper chef
On Mon, 27 Jan 2020 10:20:34 -0500, Gary > wrote:
>dsi1 wrote: >> I pretty much know everything that ever was important enough to know. > >"He who knows it all, knows nothing" Do you even understand what you just said? -- ____/~~~sine qua non~~~\____ |
copper chef
On Sunday, January 26, 2020 at 5:51:37 PM UTC-5, wrote:
> On 26 Jan 2020 18:12:13 GMT, notbob > wrote: > > >Gotta new non-stick fry pan, Itsa Copper Chef from WW. > > > >Apparently, "ceramic" is the new thing. No "ptfe" or "pfoa", plus > >stainless steel. . > > > >I expect Bruce to fill me in. > > > >I baught it at Walmart (as seen on TV), but have learned (thnx to Gobble), it's all > >the rage. (Green, white, copper colored) Even Calaphon and yer fave > >girl --Rachael Ray-- is onboard. > > > >I use it only fer scranbled eggs. Ceramic, the new dog on the block, > >(since 2005!). ;) > > > >nb > Its crap. > > Well not complete crap. > If you take very very good care of it you can expect 2-4 years out of > it before the non stick wears out. > If you keep it free of scratches then it will work great for about a > year then the non stick will start to fade slowly. > > The dish washer is a NO NO. I've been putting my nonstick pans in the dishwasher for years. I've got some that are more than 6 years old. > Abrasive cleaning pads and steel wool is a NO NO Don't need them on nonstick. > Only clean with soft sponges. Or the dishwasher. > Do not ever store anything on top of it. All of my pots and pans hang on the wall. > Not pots, lids (unless properly fit), cups (plastic or glass), silver > wear.. anything at all. I don't store anything that way. Lids hang up; cups have their own place in the cupboard, silverware in the silverware drawer. A place for everything and everything in its place. > After use and gentle cleaning use a paper > towel to smear a little oil along the inside then cover with a cloth. No need to gum up nonstick pans by storing them with oil. > Rinse when ready to use. No need. Cindy Hamilton |
copper chef
Leo wrote:
> > On 2020 Jan 27, , Ed Pawlowski wrote > (in article >): > > > The Teflon problem is really a poor cook problem. If gives off the gas > > when heated to about 500 degrees. A lot of things give off toxic fumes > > when heated to 500 degrees. No reason to heat it that high. > > I'll bet that some random guy would give off toxic gases if heated to 500 > degrees. We should experiment with that. Let's cook Bruce at 500F and see what happens. Bet you that creates many deadly gases. oh man |
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