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Author
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Topic: Pass the teflon... NOT!
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exiled armadillo
rabble-rouser
Babbler # 6389
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posted 25 July 2004 04:53 PM
Time top break out the aluminum or cast iron pans.
"The same show also reported on a disturbing short-term side effect caused by using Teflon-treated pans. The sickness, known as "Teflon Flu," occurs from exposure to fumes released from an overheated Teflon-coated pan. The symptoms include headache, chills, backache, and a temperature between 100 and 104 degrees.http://www.ewg.org/news/story.php?id=2864 Among the more troubling topics are evidence of elevated levels of liver enzymes, prostate cancer and reproductive problems - and that some of the liver problems were present no matter how low the level of C-8 in the blood. Even worse is the fact that C-8 and its relatives never break down in the environment, so even if production stopped immediately, people would keep being exposed to it far into the future. http://www.delawareonline.com/newsjournal/local/mascitti/06272004.html Man I knew non-stick was too good to be true!
From: Politicians and diapers should be changed frequently and for the same reason | Registered: Jul 2004
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Mr. Anonymous
rabble-rouser
Babbler # 4813
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posted 26 July 2004 03:09 AM
Aluminum is not that safe either. Aluminum can contribute to dementia, and is can be leached from aluminum cookware when cooking acidic foods. Cast iron is good though, should last forever, and can contribute iron to your food, which can be beneficial.For another possible source of aluminum (poisoning), see: http://www.google.ca/search?q=%22chemtrails&ie=ISO-8859-1&hl=en&btnG=Google+Search&meta= http://www.rense.com/general11/chemtrailproveit.htm
http://www.rense.com/politics6/chemdatapage.html As in any matter, not every source is impeccable, but put together they do make for interesting and worthwhile research.
From: http://www.rense.com/general4/fre.htm
What's the difference between a jet contrail and a chemtrail? According to the U.S. Air Force, jet contrails form above 33,000 feet when hot engine exhaust momentarily condenses ice crystals into pencil-thin vapor trails that quickly vanish like the wake behind a boat [chem-trails form in these and other conditions as well]. Chemtrails (CTs) look like contrails initially, but are much thicker, extend across the sky and are often laid down in varying patterns of Xs, tick-tack-toe grids, cross-hatched and parallel lines. Instead of quickly dissipating, chemtrails expand and drip feathers and mare s tails. In 30 minutes or less, they open into wispy formations which join together, forming a thin white veil or a "fake cirrus-type cloud" that persists for hours.
Why should we be so concerned about Chemtrails?
A "flu-like" epidemic is on the rise which the Centers for Disease Control says may be due to some "unknown pathogen". From their May 6, 2000 Influenza Summary Update, 11 out of every 100 newly dead people have died from this "Influenza-Like Illness", but 99% of sick patients have tested negative for the flu. The most prevalent symptoms reported by witnesses in the wake of these white plumes are: Persistent hacking coughs, upper respiratory and intestinal distress, pneumonia, extreme fatigue, lethargy,
dizziness, disorientation, splitting headaches, aching joints and muscles, nosebleeds, diarrhea, bloody stools, depression, anxiety, loss of bladder control and nervous tics. The elderly, young and those weakened by disease or in poor physical condition are the first to feel the CT effects.
From: Somewhere out there... Hey, why are you logging my IP address? | Registered: Jan 2004
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lagatta
rabble-rouser
Babbler # 2534
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posted 26 July 2004 05:10 AM
Doesn't the quality of the teflon and the pan matter? I have a "Joyce Chen Peking Pan" (like a small wok with a flattened bottom - alas I haven't got a gas stove for a real wok) the teflon is guaranteed not to flake off. I'd like to see some more reliable sources on the teflon allegations. The reason I got that pan was that it enables me to stir-fry with far less fat - I can do a stir-fry with about a teaspoon of oil. That is another important health consideration. [ 26 July 2004: Message edited by: lagatta ]
From: Se non ora, quando? | Registered: Apr 2002
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Mr. Magoo
guilty-pleasure
Babbler # 3469
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posted 26 July 2004 10:25 AM
I got a really nice 9" cast iron pan from Goodwill, and the bonus was that it was already nicely seasoned. Black as the ace of spades, in fact.I also have a 12" that I'm in the process of seasoning, and the big 16 (16", 16 lb.) but it really wants a campfire — the burner's too small to properly heat it. Look for a company called "Lodge". They make a huge variety of cast cookware, including dutch ovens, griddles, specialty items, etc. quote:
The reason I got that pan was that it enables me to stir-fry with far less fat
A good, cheap, carbon-steel wok will do the same, once (like the cast iron), it's seasoned. A few years ago when I was shopping in cooking stores more frequently, I decided to replace my old cheap wok, but didn't find anything appealing immediately. At the same time, I started using my wok a little more often, and noticed how noting ever stuck to it. That's when I realized that tossing this wok would be like tossing a catcher's mitt just after breaking it in! Silly me. Naturally I kept the wok. I used it on electric occassionally with the ring, but I also dropped $20 on a butane caterer's stove — basically a one-burner portable stove that runs on a can of butane. It kicks the heat when needed, so I do a lot of my stir-frying and deep-frying on it. It also goes up on the roof with us when needed, and went camping. In fact, it was the sole source of hot food in our building when the blackout hit last summer. 
From: ø¤°`°¤ø,¸_¸,ø¤°`°¤ø,¸_¸,ø¤°°¤ø,¸_¸,ø¤°°¤ø, | Registered: Dec 2002
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skdadl
rabble-rouser
Babbler # 478
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posted 26 July 2004 12:39 PM
I heard about the danger to small birds from the original forms of Teflon in 1985 -- for other reasons, that happened in an encounter I shall never forget, but that's how I can date it.  I think that lagatta may be right to question how the science applies to the (obviously) much updated forms of non-stick surfaces. I've got a muddle of different generations of cookware in my kitchen. Cured cast iron, I agree, is good, but my favourite pots are a couple of tin-lined copper pots I bought at a lawn sale twenty years ago -- they need re-lining, but even with corrupting linings, they cook best of all. But I've got a deep-sided non-stick pan as well that I just love for stir-fries, and so far, the kitties and I are ok. I don't have any birds, mind.
From: gone | Registered: May 2001
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Loony Bin
rabble-rouser
Babbler # 4996
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posted 26 July 2004 01:21 PM
I've got a really nice set of stainless steel pots (lagostina, even) that I inherited from my Oma's kitchen, and a perfectly black heavy iron skillet. They're all I use for stovetop cooking. And since I'm usually just cooking for one, I can do my stirfries in the skillet too (though I would like to have a good wok).I absolutely hate teflon, since I'm used to the thicker skillet and find that stuff burns way more easily and cooks way less evenly on a skinny teflon frying pan. And I have yet to see one that's not scratched or stinky. I like to stick with what I know, most of the time. Like many things, I have no idea what goes into teflon, or where it comes from. I know where they get iron and steel, and I know that with the exception of perhaps adding iron content to my food, they're not leeching anything toxic into my dindin. This is also why I most often cook from scratch, with what I like to call 'real' food (that is, stuff that's not mass produced with artificial ingredients and chemical colours/preservatives/flavourings). If I can't pronounce it, or imagine how it's procured, I don't wanna eat it.
From: solitary confinement | Registered: Feb 2004
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exiled armadillo
rabble-rouser
Babbler # 6389
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posted 26 July 2004 02:02 PM
One of the biggest issues with teflon right now is one of the chemicals that go into making it C-8. There is a suit before the EPA that has to do with birth defects and amounts of C-8 that have leached into umbilical cords. As for oil, most oils aren't good for you once they reach a high temperature which is like.. gee... cooking. I have done some searching and found out that coconut oil is good for you and doesn't suffer the same effects when at a high temperature. Every one knows hydrogenated oils are bad for you (at least I hope they do) but all that is is an oil that had been hardened to resemble butter I haven't yet had time to look at the other side though, and so cannot say for sure that this is not just the next gimick down the block. but the sources I did see looked fairly creditable.
From: Politicians and diapers should be changed frequently and for the same reason | Registered: Jul 2004
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Topic Closed
) I don't know how much they cost though, mine is practically an antique!
