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Jan 14, 2007 04:40 PM


This morning scrambling my eggs I almost grabbed another pan. All week in the news about toxic fumes etc. when cooking at high temp. Anyone stopped using? I don't know if I could throw them out. Stopped using aluminum years ago.

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  1. I threw out all of my non-stick pans close to a year ago. Reports of birds dropping dead from inhaling fumes were all I needed to hear. As someone who went through breast cancer 5 years ago, I've since attempted to be as proactive as possible in protecting myself and my family from known and/or suspected carcinogens, not to mention hormones, antibiotics, and pesticides in our food supply.

    I know a lot of people who've done the same.

    By the way, when used properly (which is to heat the EMPTY pan prior to adding any oil or other ingredients), good-quality stainless steel pans are virtually non-stick. Even for eggs - just a slight bit of effort is required to clean the pan.

    2 Replies
    1. re: FlavoursGal

      Oil in scrambled eggs? Blaghhhhhhhhh

      1. re: chezlamere

        I agree - blaghhhhhhhhhh to oil in scrambled eggs. I was using the word "oil" as a generic term for fat, and not specifically with regard to scrambled eggs.

    2. Three politicians recently had their blood tested and all three came back with high count of fire retardents. Freaky!
      Abviously exposed through the skin. Couches, carpets, clothes etc.

      1. I have one 10" teflon crepe pan that I use for eggs and omelets--sometimes twice a week; sometimes none.

        Other than that, all of my cooking is in either stainless, cast iron, enameled cast iron or glazed clay.

        1. What about silicone coated pans. I have alot of utensils too. I've got so much teflon bakeware. Ugh I use it all the time.

          1. Well the aluminum nonsense was a myth, my DH and I were just remarking how some of these myths which have been proven to be wrong go on and on. Ina Garten just said on her show about a hour ago, never wash mushrooms, they soak up lots of water, which of course is nonsense, they are full of water when fresh. Dried will of course soak up water you want them too..I digress...I'm keeping my non-stick pans and am using them. I've been cooking too long to buy into a lot of this nonsense. If you have true scientific proof I will consider it. But beyond 4 different non-stick skillets I do cook with Calphalon, Le Creuset, cast iron, pottery, Corning etc.

            9 Replies
              1. re: FlavoursGal

                In the head line it says "possible" that does not equal irrefutable proof.

              2. re: Candy

                Aluminum myth is nonsense? That's news to me. As far as I know the jury is still very much out on this one. Until there's a definite ruling I will not take the risk.

                1. re: andreas

                  It is. Avoid aluminum cookware because of Alzheimer's disease

                  This myth got its start a number of years ago when medical researchers found elevated levels of aluminum in diseased tissue from the brains of Alzheimer's patients. One logical possibility (but not the only one) was that the raised aluminum level was responsible for causing the disease. Get exposed to too much aluminum, from your job perhaps or your cookware, and you would have a better chance of coming down with this awful disease. People started avoiding aluminum cookware, and some still are - unnecessarily it turns out. Subsequent research has failed to show any connection between aluminum exposure and Alzheimer's, and it is believed that the elevated aluminum in the brains of Alzheimer's patients is a result of the disease process. In other words, high aluminum levels do not cause Alzheimer's, but rather Alzheimer's causes high aluminum levels.

                  Source: Alzheimer's Society


                  1. re: Candy

                    I thought one of the original objections (aside from reactivity) was that Aluminum made men sterile. It was also disproved.

                  2. re: andreas

                    Restaurant kitchens still have so much aluminum fry pans. We weren't allowed to use foil wrap without first apply cling wrap. For years in longterm care. Stock pots all changed to stainless steel.

                    1. re: chezlamere

                      Yeah, but it was not a health issue, but that acidic foods in contact with foil caused the foil to corrode amd develop holes, the food was not protected. If you are covering something like lasagne or tomato sauce with foil it is a bad idea. I use plastic wrap for that and it seals better anyway. Aluminum is so susceptible to pitting from acidic foods it makes more sense to use stainless for stocks and sauces so that they don't need to be replaced.

                      I received a gorgeous highly polished spun aluminum skillet for a wedding gift 30+ years ago. It looked like sterling silver until the day, about a minth after receiveibg it my DH decided to make a Spanish Omelette in it and leave it for clean up later. It was totally destroyed after that. I just had to pitch it and it had been quite expensive. Sigh! Even now I am sorry I don't have it anymore. It was gorgeous!

                      1. re: chezlamere

                        And it was thought that cling wrap was safer than aluminum foil? Pretty funny.

                        1. re: FlavoursGal

                          Look at the Alzheimer's site....maybe we can start a new line of hystria about Aspartame!