After reading recently about the health pitfalls of teflon, can anyone give
suggestions for cooking with stainless or copper pots/pans and not having
anything stick? (like eggs, etc.?)

bob

bob wrote:
> After reading recently about the health pitfalls of teflon, can anyone give
> suggestions for cooking with stainless or copper pots/pans and not having
> anything stick? (like eggs, etc.?)
>
> bob

Hot enough oil? I would like to know too.

bob wrote:
> After reading recently about the health pitfalls of teflon, can anyone give
> suggestions for cooking with stainless or copper pots/pans and not having
> anything stick? (like eggs, etc.?)
>
> bob
>
>

use a lot of oil, or less oil and keep the pan very hot, and keep
everything moving.

--

saerah

http://anisaerah.blogspot.com/

"Peace is not an absence of war, it is a virtue, a state of mind, a
disposition for benevolence, confidence, justice."
-Baruch Spinoza

"There is a theory which states that if ever anybody discovers exactly
what the Universe is for and why it is here, it will instantly disappear
and be replaced by something even more bizarre and inexplicable. There
is another theory which states that this has already happened."
-Douglas Adams

I use Cuisinart P and P a lot. I put a fine coat of oil on the surface of
the pan, olive oil for low temp. items like eggs, etc, and canola for
steaks, etc. I have been spraying the cooking surface and the steak with
PAM. You can't cook directly on copper. With Cuisinart and AllClad the
copper or aluminum is sandwiched between and inner and an outer layer of
stainless steel.
SS is superior to non stick for steaks, etc. The meat chars on the outside,
and leaves the interior moist. You can deglaze the pan after cooking with
wine, and create a nice sauce for steak with butter, etc.
It is more difficult to saute flaky fish on SS than on non stick.

"bob" > wrote in message
.. .
> After reading recently about the health pitfalls of teflon, can anyone
> give suggestions for cooking with stainless or copper pots/pans and not
> having anything stick? (like eggs, etc.?)
>
> bob
>

bob wrote:
> After reading recently about the health pitfalls of teflon, can anyone give
> suggestions for cooking with stainless or copper pots/pans and not having
> anything stick? (like eggs, etc.?)

Only new stainless steel sticks, to become stick-free it needs to be
seasoned.

Sheldon

On Thu, 02 Feb 2006 02:29:25 +0000, sarah bennett wrote:

> bob wrote:
>> After reading recently about the health pitfalls of teflon, can anyone give
>> suggestions for cooking with stainless or copper pots/pans and not having
>> anything stick? (like eggs, etc.?)
>>
>> bob
>>
>>
> and keep everything moving.

Actually don't move it.. HOT pan, cook until free from pan, then turn.

jay wrote:
> On Thu, 02 Feb 2006 02:29:25 +0000, sarah bennett wrote:
>
>
>>bob wrote:
>>
>>>After reading recently about the health pitfalls of teflon, can anyone give
>>>suggestions for cooking with stainless or copper pots/pans and not having
>>>anything stick? (like eggs, etc.?)
>>>
>>>bob
>>>
>>>
>>
>> and keep everything moving.
>
>
> Actually don't move it.. HOT pan, cook until free from pan, then turn.
>

It depends on what you are cooking, but you are right, for the most
part. I was thinking of things like sauteed potatoes.

--

saerah

http://anisaerah.blogspot.com/

"Peace is not an absence of war, it is a virtue, a state of mind, a
disposition for benevolence, confidence, justice."
-Baruch Spinoza

"There is a theory which states that if ever anybody discovers exactly
what the Universe is for and why it is here, it will instantly disappear
and be replaced by something even more bizarre and inexplicable. There
is another theory which states that this has already happened."
-Douglas Adams

On Thu, 02 Feb 2006 02:21:42 GMT, "bob" >
wrote:

>After reading recently about the health pitfalls of teflon, can anyone give
>suggestions for cooking with stainless or copper pots/pans and not having
>anything stick? (like eggs, etc.?)

Nope. Use cast iron.

serene

serene wrote:
> On Thu, 02 Feb 2006 02:21:42 GMT, "bob" >
> wrote:
>
>
>>After reading recently about the health pitfalls of teflon, can anyone give
>>suggestions for cooking with stainless or copper pots/pans and not having
>>anything stick? (like eggs, etc.?)
>
>
> Nope. Use cast iron.
>
> serene

I use that for all eggs except for omelettes.

--

saerah

http://anisaerah.blogspot.com/

"Peace is not an absence of war, it is a virtue, a state of mind, a
disposition for benevolence, confidence, justice."
-Baruch Spinoza

"There is a theory which states that if ever anybody discovers exactly
what the Universe is for and why it is here, it will instantly disappear
and be replaced by something even more bizarre and inexplicable. There
is another theory which states that this has already happened."
-Douglas Adams

On Wed, 01 Feb 2006 19:00:48 -0800, serene >
wrote:

>On Thu, 02 Feb 2006 02:21:42 GMT, "bob" >
>wrote:
>
>>After reading recently about the health pitfalls of teflon, can anyone give
>>suggestions for cooking with stainless or copper pots/pans and not having
>>anything stick? (like eggs, etc.?)
>
>Nope. Use cast iron.
>
That was my first response, too.

modom

In article >,
"bob" > wrote:

> After reading recently about the health pitfalls of teflon, can anyone give
> suggestions for cooking with stainless or copper pots/pans and not having
> anything stick? (like eggs, etc.?)
>
> bob

Eggs? Enough fat and low enough heat if you're frying them should do
it. Not sure about scrambled eggs, though. I use cast iron with not
much sticking.
--
http://www.jamlady.eboard.com, updated 1-27-2006, The Best Dead Spread Yet

In article >, rstein6
@NOSPAMcfl.rr.com says...
> After reading recently about the health pitfalls of teflon, can anyone give
> suggestions for cooking with stainless or copper pots/pans and not having
> anything stick? (like eggs, etc.?)
>
> bob

Scanpan. They've developed a metallic non-stick coating, I think it's titanium
based from memory. It's so tough you can use a stainless scouring pad on it
without injury to the surface, yet it cooks with virtually no oil unless you
need the oil for heat transfer. I've had mine for about 8 years now and it's
just brill. You can get it much hotter than teflon, too. Very expensive to buy,
unfortunately. Somebody has just scragged my LeCreuset skillet so I'll soon own
two Scanpans, I think.

-Peter

--
=========================================
firstname dot lastname at gmail fullstop com

Melba's Jammin' wrote on 01 Feb 2006 in rec.food.cooking

> In article >,
> "bob" > wrote:
>
> > After reading recently about the health pitfalls of teflon, can
> > anyone give suggestions for cooking with stainless or copper
> > pots/pans and not having anything stick? (like eggs, etc.?)
> >
> > bob
>
> Eggs? Enough fat and low enough heat if you're frying them should do
> it. Not sure about scrambled eggs, though. I use cast iron with not
> much sticking.

I nuke scrambled...works out fine.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

Sheldon please tell us how you season stainless steel.

"Sheldon" > wrote in message
oups.com...
>
> bob wrote:
>> After reading recently about the health pitfalls of teflon, can anyone
>> give
>> suggestions for cooking with stainless or copper pots/pans and not having
>> anything stick? (like eggs, etc.?)
>
> Only new stainless steel sticks, to become stick-free it needs to be
> seasoned.
>
> Sheldon
>

Peter Huebner wrote:
> Scanpan. They've developed a metallic non-stick coating, I think it's titanium
> based from memory. It's so tough you can use a stainless scouring pad on it
> without injury to the surface, yet it cooks with virtually no oil unless you
> need the oil for heat transfer. I've had mine for about 8 years now and it's
> just brill. You can get it much hotter than teflon, too. Very expensive to buy,
> unfortunately. Somebody has just scragged my LeCreuset skillet so I'll soon own
> two Scanpans, I think.
>

Is that the one you can just wash clean by heating up some water and
soap in the pan?

"bob" > wrote in message
.. .
> After reading recently about the health pitfalls of teflon, can anyone
> give suggestions for cooking with stainless or copper pots/pans and not
> having anything stick? (like eggs, etc.?)
>
> bob
>

You'll never get complete freedom from sticking but basically it requires
enough oil or fat and a hot enough pan.


--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm