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» babble   » walking the talk   » labour and consumption   » Pass the teflon... NOT!

   
Author Topic: Pass the teflon... NOT!
exiled armadillo
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posted 25 July 2004 04:53 PM      Profile for exiled armadillo   Author's Homepage     Send New Private Message      Edit/Delete Post
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  |  IP: Logged
Privateer
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posted 25 July 2004 05:50 PM      Profile for Privateer     Send New Private Message      Edit/Delete Post
And if Teflon is handled badly, little chips will break off, often into food and than get ingested. I'm sure that's not good.

We're slowly replacing our teflon pots and pans.


From: Haligonia | Registered: Dec 2002  |  IP: Logged
Socrates
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posted 25 July 2004 11:18 PM      Profile for Socrates   Author's Homepage     Send New Private Message      Edit/Delete Post
If you have small birds like budgies cooking with teflon will kill them from the fumes.

Remind you of canary in the mine much?

Evil stuff Teflon


From: Viva Sandinismo! | Registered: Jun 2004  |  IP: Logged
exiled armadillo
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posted 25 July 2004 11:39 PM      Profile for exiled armadillo   Author's Homepage     Send New Private Message      Edit/Delete Post
Wow, it can kill your budgies? I just threw out a teflon pot a month or so ago, I have no idea how long it had been flaking, but since I did the kids aren't getting sick once a month.

I can't find anything other than teflon to replace my frying pans though. I've even been looking for cast iron in the camping section.


From: Politicians and diapers should be changed frequently and for the same reason | Registered: Jul 2004  |  IP: Logged
faith
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posted 25 July 2004 11:53 PM      Profile for faith     Send New Private Message      Edit/Delete Post
I just bought a great cast iron fying pan in a cooking utensil store , one of the Chinese ones - the store not the pan. The only trick is getting the people in your house to wash them out by hand instead of the dishwasher once they're cured. The dishwasher soap and temperatures will force you to cure the pans all over again to avoid the food sticking to the bottom of the pan.
From: vancouver | Registered: Aug 2003  |  IP: Logged
faith
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posted 25 July 2004 11:55 PM      Profile for faith     Send New Private Message      Edit/Delete Post
I see by your post you're in Surrey . The store if I remember correctly was at the Willowbrook Mall in Langley.
From: vancouver | Registered: Aug 2003  |  IP: Logged
exiled armadillo
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posted 26 July 2004 12:03 AM      Profile for exiled armadillo   Author's Homepage     Send New Private Message      Edit/Delete Post
I will try and find it when I go out there next weekend. It is one of those stores that are in all the malls? ie would there be one in Guildford Mall (those two malls are a lot alike).

Did they ahve any kind of selection or different sizes? I am the only one in my house that does the dishes so that's no problem. Do they come with instruxtions? I've no idea how to cure them. (yeah, I know child of the new millenium or what!)


From: Politicians and diapers should be changed frequently and for the same reason | Registered: Jul 2004  |  IP: Logged
Amy
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posted 26 July 2004 12:13 AM      Profile for Amy   Author's Homepage     Send New Private Message      Edit/Delete Post
I suggest Value Village or the sally ann or any other sort of thrift store. Thick stainless steel pans are wonderful too, but they're way more pricey than second hand cast iron ones.
From: the whole town erupts and/ bursts into flame | Registered: Feb 2002  |  IP: Logged
exiled armadillo
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posted 26 July 2004 12:36 AM      Profile for exiled armadillo   Author's Homepage     Send New Private Message      Edit/Delete Post
That's a great idea whiz! I never seem to think about the second hand stores though I should being a poor student now!
From: Politicians and diapers should be changed frequently and for the same reason | Registered: Jul 2004  |  IP: Logged
Socrates
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posted 26 July 2004 01:49 AM      Profile for Socrates   Author's Homepage     Send New Private Message      Edit/Delete Post
You can get some stainless steel ones for fairly cheap, I always thought cast iron pans were the ones that were expensive.

Also, they have frying pans that are kinda rounded squares, you plug them in. I have one of those and they're really useful (mainly cuz I only have one functional burner ) I don't know how much they cost though, mine is practically an antique!


From: Viva Sandinismo! | Registered: Jun 2004  |  IP: Logged
Mr. Anonymous
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posted 26 July 2004 03:09 AM      Profile for Mr. Anonymous     Send New Private Message      Edit/Delete Post
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  |  IP: Logged
Mr. Anonymous
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posted 26 July 2004 03:10 AM      Profile for Mr. Anonymous     Send New Private Message      Edit/Delete Post
[double post]

[ 26 July 2004: Message edited by: Mr. Anonymous ]


From: Somewhere out there... Hey, why are you logging my IP address? | Registered: Jan 2004  |  IP: Logged
Socrates
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posted 26 July 2004 05:03 AM      Profile for Socrates   Author's Homepage     Send New Private Message      Edit/Delete Post
you know, I've heard about those before, there was a guy at a whose economy conference i went to telling me about them.

In some circles it's considered a conspiracy theory but I wouldn't be so quick to discount it. There seemed to be some pretty convincing evidence.

Do you have any sources or websites about this Mr. Anonymous?


From: Viva Sandinismo! | Registered: Jun 2004  |  IP: Logged
lagatta
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posted 26 July 2004 05:10 AM      Profile for lagatta     Send New Private Message      Edit/Delete Post
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  |  IP: Logged
Socrates
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posted 26 July 2004 05:20 AM      Profile for Socrates   Author's Homepage     Send New Private Message      Edit/Delete Post
The problem isn't just the flaking. Obviously the flakes are the worst part but the fumes released from cooking with it are extremely harmful too.

It's all a trade off, it's not going to kill you tommorow but it's not great for your health either.

I have a teflon wok too which I use occasionally, not having money to get a different one being a consideration, I try to use it sparingly though.


From: Viva Sandinismo! | Registered: Jun 2004  |  IP: Logged
Mr. Magoo
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posted 26 July 2004 10:25 AM      Profile for Mr. Magoo   Author's Homepage     Send New Private Message      Edit/Delete Post
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: `,_,`,_,,_,, | Registered: Dec 2002  |  IP: Logged
Trisha
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posted 26 July 2004 12:28 PM      Profile for Trisha     Send New Private Message      Edit/Delete Post
Conditioning a cast iron pan involves greasing it well and cooking the grease into it, then wiping away the excess. I did it so long ago that I can't remember the times required. The process does need to be redone occasionally but rarely if the pan is cleaned properly. Very little will stick to it.

My wok was conditioned the same way and sits on a ring on the electric stove. I don't like the flat bottomed ones at all. I can usually get away with almost no oil when cooking in it as the constant moving of the food keeps it from sticking.


From: Thunder Bay, Ontario | Registered: Apr 2001  |  IP: Logged
skdadl
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posted 26 July 2004 12:39 PM      Profile for skdadl     Send New Private Message      Edit/Delete Post
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  |  IP: Logged
Loony Bin
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posted 26 July 2004 01:21 PM      Profile for Loony Bin   Author's Homepage     Send New Private Message      Edit/Delete Post
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  |  IP: Logged
exiled armadillo
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posted 26 July 2004 02:02 PM      Profile for exiled armadillo   Author's Homepage     Send New Private Message      Edit/Delete Post
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  |  IP: Logged
Kinetix
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posted 06 May 2007 03:24 PM      Profile for Kinetix     Send New Private Message      Edit/Delete Post
*bump*

The perfect hard boiled egg, and useful tips for seasoning cast iron

More cast iron seasoning


From: Montral, Qubec | Registered: Mar 2004  |  IP: Logged
M.Gregus
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posted 06 May 2007 05:16 PM      Profile for M.Gregus     Send New Private Message      Edit/Delete Post
Alright, that clinches it: this is the year I get a cast iron pan at the Great Glebe Yard Sale. Seasoning sounds like a mad, black magic art, but I'm more than willing to try it if the baking of a greased pan helps side-step one source of toxin ingestion. But most importantly, I have a budgie in my living quarters who is NOT a canary in a coal-mine.
From: capital region | Registered: Oct 2006  |  IP: Logged
M.Gregus
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posted 06 May 2007 05:46 PM      Profile for M.Gregus     Send New Private Message      Edit/Delete Post
Looking back over this thread, it strikes me as better suited to the body and soul forum, so I'm moving it there.
From: capital region | Registered: Oct 2006  |  IP: Logged

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