Green Cookware Choice

Green Cookware Choice

We have recently, in association with cancer and thyroid disorders in the body of the U.S. population in general and in particular the traditional non-stick pan, and found the blog of PFOA and PTFE chemicals bad. Many readers, we are here to solve a problem, your comments, weighed.

Update Thermolon

We're already cooking silicon, silicon on the label and, therefore, GreenPan with the other ingredients are new, we are always on this information which contains a little 'nervous is not mentioned. Since then, we will show that much. GreenPan oxygen, silicon, carbon, aluminum, titanium. Thermolon representatives of companies, non-stick coating is Greenspan told us, "Silicon (Si) is not in the list of ingredients, combined with other elements of an innocent ceramic materials, instead of silicon is Thermolon ...."

OK, whatever. Ceramic coating, at least, not usually evaporation or seepage. More importantly, GreenPan its ceramics, PTFE-free and is committed to PFOA, many third-party research firms to determine whether PFOA or PTFE, the University of Hong Kong and Europe have both. The study also GreenPan consume less energy, is known to generate the production of carbon dioxide of conventional nonstick cookware.

We are not always independent third-party testing of the test that the awarded companies (Consumer Reports like this, like the Environmental Working Group and the Green Seal certification bodies, such as Cradle to Cradle like that), on the other hand, prefer to see results, the traditional non-stick coating GreenPan clear and I think you see, safer and more environmentally friendly alternative.

It was presented as PFOA-free technology, like many others of the kitchen?

It can be greenwashing. Consumers in the pot as PFOA is a carcinogen and know that the company is scrambling for new non-PFOA cookware market. But the question is: What is an alternative to PFOA?

According to a detailed report of the Environmental Working Group has alternative to PFOA, Food and Drug Administration (FDA) has approved a new eight-fluoride has been designed to replace the pots and food packaging made of PFOA in 2007 compared to 2005. However, the public safety assessment of new chemicals or those of third parties has not been authenticated. An acid perfluorohexanoic fetus to fetus (also called over PFHxA or C6), so persistent in the environment, the cross is known, at least the mother, such as PFOA, and highly toxic to aquatic organisms there.

Greenwashing of the bread industry is very intense. According to our source at GreenPan, many companies in the Teflon coating, the bread and the PTFE, the addition of small ceramic particles. And compared to the model that PFOA coated old man, between the real sounds probably like a good, free security for PFOA consumer concerns about the toxins in the food of their ceramic coating, advertising their products as style.

I will Emerilware hard anodized skillet, the website, are not used to say in a Teflon-PFOA. Other toxic chemicals they use the space available?

You can have different anodized cookware, anodized aluminum pot as I think it's better than the conventional non-stick cookware has probably been isolated from non-stick cookware products on the website from time to time. Since we were able to contact the manufacturer of Emerilware, Calphalon anodized pans are called popular dishes Company, he called them. They confirmed the presence of PFOA in either coated or PTFE. Day anodized pot, instead of the traditional non-stick, can not seem to be safe.

Green Cookware Choices

Green Cookware Choices

Archive cast iron pan: This is a popular choice for us. Now they have a lot of work experience during the preparation, since removed. Do not know is that when food is cooked in cast iron, iron partially transferred into the food? So not only is the choice of ecology, but also good for your body. Found 8 "skillet or griddle is the workhorse of our kitchen.

Eco-Smart Poly - cutting flax architecture Housewares: Probably the terminal is known, a cutting board that is connected to a thermal-heavy area of new cutting board has a soft bed clutching consumer recycled plastic octagons tow architecture mixed and produced in the United States. Dirt-resistant, dishwasher safe and reversible 12x16 inch boards are available in natural, red or green.

GreenPan cookware anodized: a complete range of pots and pans from the promises of Crate and Barrel for fifty percent of the greenhouse gases emitted during production is less. Thermaolon, patented and environmentally friendly non-stick ceramic base of the initial core, PTFE and PFOA in freely made ​​of anodized aluminum and stainless steel stay-cool handles much faster distribution of heat.

Tea Pot Sorapot: Even if you do not Sorapot sustainabiliity, plan designer Joey Roth's own beliefs - that all parties should be recycled, color and dye-free packaging, instructions for use of crude oil, must be printed on recycled cardboard - along with the green philosophy.

Vortex Blender: Although designed for picnics, camping and tailgate parties, you can place in your home can be found. Just think: you can not only save electricity, but a good workout with this gun! Read more here.

For more information, including recipes, gadgets, new kitchen appliances and anything related to nutrition, go to AMCTopfe, our sister site.

Cookware Choices for Each Material

Cookware Choices for Each Material

A chef has to cook a number of vessels with a different chef. Select a cook each dish, what happens in a cooking-based.
For example, a cast-iron skillet to cook a size of a chef wanted for recipes, how to use the recipe for corn bread and an apple pancake chef. Cast iron is porous and absorbs the oil, a natural non-stick coating. The same goes for the cast-iron Dutch oven. The problem with iron is that it reacts to heat and other materials. This is a low heat, but retain heat well, making it suitable for cooking and baking recipes.
Some manufacturers of cast-iron pots and pans, glazed ceramic with low iron content. One of the most famous brand Le Creuset ®. It's a big pot for the recipes you want to warm up slowly and for a long time, even with the heat of cast iron cooking. Because iron can with acidic foods, the enamel, which is perfect for sauces and so on react. Apply previously used in the manufacture of some of the tooth enamel. Le Creuset and other manufacturers do not use lead in their products today, though.
The best heat conductor, copper. Traditional tin-lined copper pots, because the copper reacts with acidic foods. Most copper pans are coated with a thin layer of stainless steel. There is a pan on the market are highly sophisticated products trapped by a layer of copper between stainless steel. This allows a faster response to heat copper, and provides an easy cleaning (inside and outside) in stainless steel. The chef is a shallow pan brown very quickly.
Stainless steel itself is a relatively poor conductor of heat. Most high-quality stainless steel pan has indicated a contribution from other metals, such as. Copper is one, because it is very responsive, but the other alternative is aluminum. Although not as good heat conductor such as copper, aluminum is much cheaper. Stainless steel pan, a layer of conductive material is available and inexpensive. The pots are usually printed on large sheets of steel and very thin. Because of their relative thinness, it can be heated very unexpected.
Aluminum is a good alternative because it is cheap, does not rust and has excellent thermal conductivity. Like the SS, you can buy a pot that is printed on large sheets of aluminum or cast iron. This is the best choice. A cook uses aluminum for the majority of the day to head cook today, because this is the most common material used for the pot and now a cook wanted to ensure that the reader for a simple recipe from the chef.
Many of the non-stick pan coated with today's aluminum surfaces such as Teflon or Silverstone ® ®. This work is very good to reduce the amount of fat needed for cooking. The chef has a different size coated aluminum pan with nonstick coating that A chef for various recipes.
Controversy arose recently on non-stick Teflon ®. It appears that non-stick itself is safe, but some of the chemicals used in the production of Teflon was the fact that it may have a link to cancer are called into question. There is no clear evidence it is lined with a baking sheet with respect to health. A cook be careful not to get too hot non-stick cookware and appliances boss usually use wood or plastic to prevent scratches on the surface.
There are concerns about the use of metal plate and how they affect public health. There is preliminary evidence to suggest a connection with the 1965 aluminum and Alzheimer's disease, for example. There are a number of other environmental sources of aluminum are a variety of foods, packaging, water and medical supplies, such as antacids. So far there is no convincing evidence that environmental factors to show a causal relationship between aluminum and Alzheimer's disease, to play.
Some of the treatments can help, the tendency of aluminum to react with the food. The most common is where the outer layer is thickened and hardened anodized aluminum by electrolysis at the surface is less reactive. This method works well for most of the recipes and ingredients, but the recipes can be a reaction between a metal pan, a cook is coated stainless steel or cast iron with enamel.

Kitchen Cookware Choices

 
Many kitchen cookware choices can be found in stores in two cities and more from online retailers who are passionate about selling the best place. Chefs are invited to go home, looking for the selection of cookware choices because every cooking need of some stove, cooking tools or machine can be made in the workshop. The option includes a gourmet kitchen and cooking trends must take into account the basic with a simple kitchen.
Head of the house has a wealth of tools, equipment and other items that will prove very useful in preparing culinary specialties. Hobby cooks can cook pots elective, and complement the color and texture of the metal for kitchen workers who use every day. Amateur cooks to prepare the gadgets and cookware and serving of food at times and knows that things will eventually prepared for dinner.
Kitchen cookware choices can be used for small devices that can expand to fit on a desk or cabinet. Chefs at home can be a wonderful environment for cooking on a daily basis to ensure that the food was well tolerated. Festive new colors are available in cast iron cookware today will ensure that you will take many years. The duration of cast iron can cook in the kitchen to make mistakes without worrying about damaging piece of cookware in the process.
Pots of the other options designed to show that the chefs creativity. Options in the warehouse can help home cooks bake the cream pot with little effort and the chief cook produce that everyone knows from the beginning will lead to a number of burns topless golden on the bottom. Some decisions pots work best in small appliances like toasters or microwaves. The other chefs cook at home for a decision in which the equipment at home every meal to prepare.
Choice of metal utensils can be used for the cake sale for use in the school baking trays. Kitchenware other options in the consistency of steel used to make a cake, which was outside the ship, and others, the texture of the angel food cake in a cake fit for a king to change will bake. Cook all their dreams with a kitchen cookware to explore. Taste panels can be mounted or hand poker hand, the device can be used.
Some decisions pots families to reunite at the family table and enjoy meals together. Table of equipment that is becoming popular because the food is cooked in a covered device is much healthier. Kitchen Equipment Kitchen options provide control over how much oil for food, utensils and equipment for home cooks to store oil for use in other foods that help the long list of uses is growing and purchasing food budgets in order.

Cookware and Bakeware - History (Part 5)

Cookware and Bakeware - History (Part 5)

Cookware and bakeware are types of food preparation containers commonly found in the kitchen. Cookware comprises cooking vessels, such as saucepans and frying pans, intended for use on a stove or range cooktop. Bakeware comprises cooking vessels intended for use inside an oven. Some utensils are both cookware and bakeware.


Casserole pans (for making casseroles) resemble roasters and Dutch ovens, and many recipes can be used interchangeably between them. Depending on their material, casseroles can be used in the oven or on the stovetop. Casseroles are commonly made of glazed ceramics or pyrex.

Dutch ovens are heavy, relatively deep pots with a heavy lid, designed to re-create oven conditions on the stovetop (or campfire). They can be used for stews, braised meats, soups, and a large variety of other dishes that benefit from low heat, slow cooking. Dutch ovens are typically made from cast iron, and are measured by volume.

A Wonder Pot is an Israeli invention that acts as a dutch oven but is made of aluminum. It consists of three parts: an aluminum pot shaped like a Bundt pan, a hooded cover perforated with venting holes, and a thick, round, metal disc with a center hole that is placed between the Wonder Pot and the flame to disperse heat.

Frying pans, frypans, or skillets provide a large flat heating surface and shallow sides, and are best for pan frying. Frypans with a gentle, rolling slope are sometimes called omelette pans. Grill pans are frypans that are ribbed, to let fat drain away from the food being cooked. Frypans and grill pans are generally measured by diameter (20–30 cm).

Spiders are skillets with three thin legs to keep them above an open fire. Ordinary flat-bottomed skillets are also sometimes called spiders, though the term has fallen out of general use.[20]

Griddles are flat plates of metal used for frying, grilling, and making pan breads (such as pancakes, injera, tortillas, chapatis, and crepes). Traditional iron griddles are circular, with a semicircular hoop fixed to opposite edges of the plate and rising above it to form a central handle. Rectangular griddles that cover two stove burners are now also common, as are griddles that have a ribbed area that can be used like a grill pan. Some have multiple square metal grooves enabling the contents to have a defined pattern, similar to a waffle maker. Like frypans, round griddles are generally measured by diameter (20–30 cm).

In Scotland, griddles are referred to as girdles. In some Spanish speaking countries, a similar pan is referred to as a comal. Crepe pans are similar to griddles, but are usually smaller, and made of a thinner metal.

Both griddles and frypans can be found in electric versions. These may be permanently attached to a heat source, similar to a hot plate.

Saucepans (or just "pots") are vessels with vertical sides about the same height as their diameter, used for simmering or boiling. Saucepans generally have one long handle. Larger pots of the same shape generally have two handles close to the sides of the pot (so they can be lifted with both hands), and are called sauce-pots or soup pots (3–12 liters). Saucepans and saucepots are measured by volume (usually 1–8 L). While saucepots often resemble Dutch ovens in shape, they do not have the same heat capacity characteristics. Very small saucepans used for heating milk are referred to as milk pans, such saucepans usually have a lip for pouring the heated milk.

Ironically, the saucepan is not the ideal vessel to use for making sauces. It is more efficient to use saucepans with sloping sides, called Windsor pans, or saucepans with rounded sides, called sauciers. These provide quicker evaporation than straight sided pans, and make it easier to stir a sauce while reducing.

Sauté pans, used for sauteing, have a large surface area and low sides to permit steam to escape and allow the cook to toss the food. The word "sauté" comes from the French verb "sauter", meaning to jump. Saute pans often have straight vertical sides, but may also have flared or rounded sides.

Stockpots are large pots with sides at least as tall as their diameter. This allows stock to simmer for extended periods of time without reducing too much. Stockpots are typically measured in volume (6-36 L). Stock pots come in a large variety of sizes to meet any need from cooking for a family to preparing food for a banquet. A specific type of stockpot exists for lobsters, and an all-metal stockpot usually called a caldero is used in Hispanic cultures to make rice.

Woks are wide, roughly bowl-shaped vessels with one or two handles at or near the rim. This shape allows a small pool of cooking oil in the center of the wok to be heated to a high heat using relatively little fuel, while the outer areas of the wok are used to keep food warm after it has been fried in the oil. In the Western world, woks are typically used only for stir-frying, but they can actually be used for anything from steaming to deep frying.

Bakeware
Bakeware is designed for use in the oven (for baking), and encompasses a variety of different styles of baking pans as cake pans, pie pans, and loaf pans.

Cake pans include square pans, round pans, and speciality pans such as angel food cake pans and springform pans often used for baking cheesecake.
    Sheet pans, cookie sheets, and jelly-roll pans are bakeware with large flat bottoms.
    Pie pans are flat-bottomed flare-sided pans specifically designed for baking pies.

List of cookware and bakeware
    Baking pan
    Beanpot
    Chip pan
    Cookie sheet
    Cooking pot
    Crepe pan
    Double boiler
    Doufeu
    Dutch oven
    Frying pan (also called Skillet)
    Griddle (also called Tawa in Hindi)
    Karahi
    Kettle
    Pressure cooker
    Ramekin
    Roasting pan
    Roasting rack
    Saucepan (described in current article)
    Saucier (described in current article)
    Sauté pan
    Splayed Sauté pan
    Soufflé dish
    Springform pan
    Stockpot
    Tajine
    Tube pan [types include angel food cake pan and Bundt cake (Gugelhupf) pan]
    Wok
    Wonder Pot

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** source: wikipedia.org

Cookware and Bakeware - History (Part 4)

Cookware and Bakeware - History (Part 4)

Cookware and bakeware are types of food preparation containers commonly found in the kitchen. Cookware comprises cooking vessels, such as saucepans and frying pans, intended for use on a stove or range cooktop. Bakeware comprises cooking vessels intended for use inside an oven. Some utensils are both cookware and bakeware.

Coated and composite cookware

Enameled cast iron
Enameled cast iron cooking vessels are made of cast iron covered with a porcelain surface. This creates a piece that has the heat distribution and retention properties of cast iron combined with a non-reactive, low-stick surface.


Enamel over steel
The enamel over steel technique creates a piece that has the heat distribution of carbon steel and a non-reactive, low-stick surface. Such pots are much lighter than most other pots of similar size, are cheaper to make than stainless steel pots, and do not have the rust and reactivity issues of cast iron or carbon steel. Enamel over steel is ideal for large stockpots and for other large pans used mostly for water-based cooking. Because of its light weight and easy cleanup, enamel over steel is also popular for cookware used while camping.


Clad aluminum or copper
Cladding is a technique for fabricating pans with a layer of heat conducting material, such as copper or aluminum, covered by a non-reactive material, such as stainless steel. Rather than just a heat-distributing disk on the base, the copper or aluminum extends over the entire pan.

Aluminum pans are typically clad on both their inside and the outside surfaces, providing both a stainless cooking surface and a stainless surface to contact the cooktop. Copper is typically clad on its interior surface only, leaving the more attractive copper exposed on the outside of the pan.

Some high-end cookware uses a dual-clad process, with a thin stainless layer on the cooking surface, a thick core of aluminum to provide structure and heat diffusion, and a thin layer of copper on the outside of the pot that provides additional diffusion and the "look" of a copper pot. This provides much of the functionality of tinned-copper pots for a fraction of the price.


Non-metallic cookware

Silicone food steamer to be placed in a pot of boiling water.

Silicone ladles.
Non-metallic cookware can be used in both conventional and microwave ovens. Non-metallic cookware typically can't be used on the stovetop, but some kinds of ceramic cookware, for example Corningware and Pyroflam, are an exception.

Ceramics
Glazed ceramics, such as porcelain, provide a nonstick cooking surface. Some unglazed ceramics, such as terra cotta, have a porous surface that can hold water or other liquids during the cooking process, adding moisture in the form of steam to the food. Historically some glazes used on ceramic articles have contained high levels of lead, which can possess health risks.

Glass
Borosilicate glass, such as Pyrex, is safe at oven temperatures. The clear glass also allows for the food to be seen during the cooking process. However, it can't be used on the stovetop as it cannot cope with stove's temperatures.

Glass-ceramic
Glass ceramic is used to make products such as Corningware in the USA and Pyroflam in Europe, which have many of the best properties of both glass and ceramic cookware. While Pyrex can shatter if taken between extremes of temperature too rapidly, glass-ceramics can be taken directly from deep freeze to the stove top. Their near-zero coefficient of thermal expansion makes them almost entirely immune to thermal shock.

Silicone
Silicone bakeware is light, flexible, and able to withstand sustained temperatures of 675 °F (360 °C).[18][19] It melts around 930°F (500°C), depending upon the fillers used. Its flexibility is advantageous in removing baked goods from the pan. This rubbery material is not to be confused with the silicone resin used to make hard, shatterproof children's dishware, which is not suitable for baking.

Types of cookware and bakeware
The size and shape of a cooking vessel is typically determined by how it will be used. Cooking vessels are typically referred to as "pots" and "pans," but there is great variation in their actual shapes. Most cooking vessels are roughly cylindrical.

Cookware
"Saucepan" redirects here. For the unofficial Australian astronomic term, see Pavo (constellation).
"Caldero" redirects here. For the geological term, see Caldera.
A Pyrex chicken roaster
Römertopf
A Passover brownie cake baked in a Wonder Pot.
Large and small skillets
Electric griddle with temperature control
A copper saucepot (stainless lined, with cast iron handles)
Angel Food Cake pan.
A springform pan with pizza
A gugelhupf from Alsace, Musée d'unterlinden.

Braising pans and roasting pans (also known as braisers and roasters) are large, wide and shallow, to provide space to cook a roast (chicken, beef, or pork). They typically have two loop or tab handles, and may have a cover. Roasters are usually made of heavy gauge metal so that they may be used safely on a cooktop following roasting in an oven. Unlike most other cooking vessels, roasters are usually oblong or oval. There is no sharp boundary between braisers and roasters - the same pan, with or without a cover, can be used for both functions. In Europe, a clay roaster (Swedish: Lergryta, German: Römertopf, Slovene: Rimski lonec) is still popular because it allows roasting without adding grease or liquids. This helps preserve flavor and nutrients. Having to soak the pot in water for 15 minutes before use is a notable drawback.

- to be continued -

** source: wikipedia.org

Cookware and Bakeware - History (Part 3)

Cookware and Bakeware - History (Part 3)

Cookware and bakeware are types of food preparation containers commonly found in the kitchen. Cookware comprises cooking vessels, such as saucepans and frying pans, intended for use on a stove or range cooktop. Bakeware comprises cooking vessels intended for use inside an oven. Some utensils are both cookware and bakeware.

Cast iron
Cast iron cookware is slow to heat, but once at temperature provides even heating. Cast iron can also withstand very high temperatures, making cast iron pans ideal for searing. Being a reactive material, cast iron can have chemical reactions with high acid foods such as wine or tomatoes. In addition, some foods (such as spinach) cooked on bare cast iron will turn black.

Cast iron is a porous material that rusts easily. As a result, it typically requires seasoning before use. Seasoning creates a thin layer of oxidized fat over the iron that coats and protects the surface, and prevents sticking.

Enameled cast iron cookware was developed by Le Creuset. In 1934, Le Creuset also solved the problem of excessive evaporation and scorching when using the cast iron Dutch ovens during cooking, by creating the enameled cast iron doufeu.

Stainless steel
Stainless steel is an iron alloy containing a minimum of 11.5% chromium. Blends containing 18% chromium with either 8% nickel, called 18/8, or with 10% nickel, called 18/10, are commonly used for kitchen equipment. Stainless steel's virtues are resistance to corrosion, non-reactivity with either alkaline or acidic foods, and resistance to scratching and denting. Stainless steel's drawbacks for cooking use is that it is a relatively poor heat conductor and contains chromium; a toxic metal considered unsafe when ingested as metal particles. Since the material does not adequately spread the heat itself, stainless steel cookware is generally made with a disk of copper or aluminum in or on the base to conduct the heat across the base.

Carbon steel
Carbon steel cookware can be rolled or hammered into very thin sheets of material, while still maintaining high strength and heat resistance. This allows for rapid and high heating. Carbon steel does not conduct heat as well as other materials, but this may be an advantage for woks and paella pans, where one portion of the pan is intentionally kept at a different temperature than the rest. Like cast iron, carbon steel must be seasoned before use. Rub a fat (lard is recommended) on the cooking surface only and heat the cookware over the stovetop. The process can be repeated if needed. Over time, the cooking surface will become dark and nonstick. Carbon steel will very easily get rusted if not seasoned and it should be stored seasoned to avoid rust during storage. However, such a rust is not a threat to humans' health, because it is from rust from iron, but will shorten quickly the life of the cookware. Carbon steel is often used for woks and crêpe pans.

Non-stick

Teflon coated frying pan
Steel or aluminum cooking pans can be coated with a substance such as polytetrafluoroethylene (PTFE) in order to minimize food sticking to the pan surface.

There are advantages and disadvantages to such a coating. Coated pans are easier to clean than most non-coated pans, and require little or no additional oil or fat to prevent sticking.

On the other hand, some sticking is needed to cause sucs to form, so a non-stick pan cannot be used where a pan sauce is desired. And non-stick pans must not be overheated (see below). Nonstick coatings tend to degrade over time. In order to preserve the coating, it is important never to use metal implements or harsh scouring pads or chemical abrasives when cleaning.

There is a potential danger in the use of PTFE-based coatings: while decomposition of the coating does not occur at normal cooking temperatures (below about 465 °F/240 °C), overheating can produce decomposition products that are toxic to humans and fatal to birds. Unfortunately, overheating is relatively easy. Fortunately, there are alternatives such as seasoned or enameled cast iron.

The main difference in quality levels of the coatings is in the formulas of the liquid coating, the thickness of each layer and the number of layers used. Higher quality nonsticks use powdered ceramic or titanium mixed in with the nonstick to strengthen them and to make them more resistant to abrasion and deterioration. Some nonstick coatings contain hardening agents. Some coatings are high enough in quality that they pass the strict standards of the National Sanitation Foundation for approval for restaurant use.

- to be continued -


** source: wikipedia.org