Written by admin on March 5, 2011 – 10:14 pm -
Nonstick cookware is a great tool to have for healthy cooking.
The nonstick surface - Teflon is the most well-known version - allows less fat to be used in cooking and makes the pans easy to clean.
But the coatings have been the subject of much debate in recent years because of fears that they may emit toxic chemicals while you cook.
A careful look at research on this subject shows mixed results, according to dietitian Sarah-Jane Bedwell, owner of Nashville’s Nutrition Expert. Most uses are safe. It seems that chemicals are at risk of being emitted if a nonstick pan becomes too hot or is heated too quickly.
So certain precautions should be taken to use the cookware safely. Some recommendations from Bedwell for using non-stick cookware in the safest way possible:
— Don’t let nonstick pans get hotter than 500 degrees, so don’t cook with them over high heat. Your safest bet is to use nonstick pans only over low or medium heat.
— Never leave nonstick pans - or any pan, for that matter - unattended while on a heat source.
— Never preheat an empty nonstick pan. Empty pans can reach temperatures above 500 degrees very quickly, which could pose a risk.
— Keep your kitchen ventilated at all times while cooking with nonstick cookware by turning on the exhaust fan.
— Don’t use nonstick pans for cooking techniques such as broiling or searing, as these techniques usually require heating the pan to high temperatures.
— Invest in heavier nonstick cookware. Lighter-weight nonstick pans reach high temperatures much quicker, which could pose risks.
— Guard against chipping and damage. Don’t use metal utensils, don’t wash with steel wool or abrasive cleaners and don’t stack nonstick pans on top of each other. If you see that your pan is scratched or chipping, throw it out and get a new pan.
— Plan on replacing nonstick cookware every two to three years.
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Written by admin on February 2, 2011 – 8:47 am -
Scanpan's premium Professional series combines the same pressure-cast aluminum technology of Scanpan Classic pans, but with the gleam of superior stainless-steel handles and lids. Made in Denmark, this 10-piece Professional set makes an exceptional gift and includes 1- and 3-quart covered sauce pans; 6-1/2-quart (10-1/4-inch diameter) covered stock pot; 8- and 10-1/4-inch open fry pans; and10-1/4-inch covered sauté pan. Each heavy-gauge pot or pan sits perfectly flat, distributes and retains heat evenly for hotspot-free cooking, and features a ceramic-titanium nonstick finish that stands up to metal spatulas. Cast of 18/10 stainless steel for stay-cool stovetop use, the handles are ergonomic for comfort and riveted for strength. Both the handles and stainless-steel lids stylishly present a dual matte/polished finish that handsomely contrasts with the black pan body. Scanpan Professional pans are safe for any burner type, including induction; oven-use up to 500 degrees F; and dishwasher-cleaning, although washing by hand will best preserve the nonstick finish.
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Written by admin on February 2, 2011 – 8:36 am -
Scanpan is the first producer of nonstick cookware certified PFOA free, so it’s safe for you and the earth. Skillet is safe for all cooking surfaces and allows for browning, searing and deglazing—things you can’t do with traditional nonstick. It requires little to no fat for cooking, so you can enjoy a healthy meal with minimal cleanup.
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