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Nov 10, 2008 02:51 PM

Tramontina Eco Friendly PTFE-free non-stick cookware

Eight piece set is on sale at Walmart right now at half price, $50. Does anybody have any experience with this? The very few reviews I've managed to google up were favorable.

I'm replacing my good old cast iron cookware after reading about the dangers of iron in the diet.

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  1. Uh oh, just found this. Maybe that's why it's half price. That's what I was afraid of...

    "Not ready for service, 09/20/2008
    By SenatorPedes Read all reviews by this reviewer Read all reviews by this reviewer
    Overall Rating: 1 out of 5 1 out of 5
    Product Attributes:
    Value: 1 out of 5 1 out of 5
    Meets Expectations: 1 out of 5 1 out of 5
    Features: 4 out of 5 4 out of 5
    Durability: 1 out of 5 1 out of 5
    Appearance: 4 out of 5 4 out of 5

    This set look gorgeous but unfortunately this set of green cookware wilts and dies easily. Despite the claims that its nonstick coating is superior to the standard and more chemically intensive method it just does not perform. Even if you follow the instructions diligently, season the pans and use non-abrasive tools it will still fail with regular use in less than a month. The pans in the set wear worse than the pots. The last attempt at using the large pan lead to stuck potato bits and a nice soak for the pan to remove them. Oddly, food is easily removed after soaking. It's also worth mentioning that solid metal pan handles can lead to burns if gripped too close to the body of the cookware.

    Wait for something better if you desire to go green with your cookware. This set just isn't worth the cost.

    Recommends this product? No "

    1. Your cast iron cookware is safe.

      1. According to this
        excess iron is only a problem for rare people with a genetic disorder, and children who take too many iron supplement tablets. Iron deficiency is a more common problem, especially for women.

        8 Replies
        1. re: paulj

          But some say that, depending on your age and sex, iron in the diet is very unhealthy, like here:

          And cooking with cast iron adds a lot of iron to your food.

          Also, I came across a review of those pans that was very negative. The reviewer said that the coating wears off within a month, so that's what I was afraid of, and maybe that's why it's half price. I posted that review here, but it disappeared. I suppose I wasn't supposed to copy it here...

          1. re: werewolf

            Without digging very far, that Imminst place appears to lie at the speculative end of alternative medicine.

            I am aware, though, that post-menopausal women take mineral supplements without the extra iron that they did when younger; basically the same ones intended for men.

            Are there any good figures on how much iron is absorbed from food cooked in cast iron cookware? I think that would vary widely with the seasoning of the pan, and type of food, and its cooking time. A tomato sauce cooked till bare metal shows will have a lot more iron than a steak that has been pan-grilled in a well season skillet.

            1. re: paulj

              Woops, that negative review is back again...

              Last night I came across a chart that showed the iron content of foods before and after cooking in cast iron. The latter was radically higher. Unfortunately, I can't find that chart again.

              1. re: werewolf

                How about this 1986 study
                As I suspected amounts varied with type food, cooking time, and seasoning of the skillet. In that article, iron addition is viewed as a good thing.

                Americans now get less iron from cookware than in the past. Iron cookware used to dominate; now most use nonstick and stainless steel. The is only one American manufacturer, Lodge, where as in the past, you could pickup noname pans from any hardware store.

                1. re: paulj

                  Good work, Paulj! That's the chart I saw last night.

                  Here's Dr Weil referring to that chart:


                  One thing he says that I never heard before is not to use cast iron for deep frying.

                  1. re: werewolf

                    When researching choices for healthy cooking pans, most articles will tell you to pick cast iron. The iron is viewed as a health benefit 90% of the time. Very rarely would the iron you get from the pan be a cause concern in your health. Most of us do not get enough iron in our diets.

                    Why don't you go to the doctor's office and have a blood test and see what your doctor says?

                    In addition, please don't be worried about deep frying in cast iron. Think of all of the southerners who have deep fried chicken over the generations! Rancidity/oxidation, if it were to occur, will not be a health concern- it would just be an off-taste.

                    Lastly - if you REALLY want to find articles about dangers from your cooking pans - look up the dangers of cooking with teflon or nonstick (which most nonstick is teflon). That will give you a real good scare.

                    1. re: warneral

                      Should Werewolf ask his doctor about the dangers of cooking with Teflon, or should he just accept the articles at face value? Maybe he could ask if the doctor uses Teflon free medical supplies.

                      Also keep in mind that it is PFOA, a chemical sometimes used in the manufacture of Teflon, that may be carcinogenic. The other dangers of Teflon have about the same (conventional) medical footing as the excess iron idea.

                      But we are missing a piece of information - this cookware is supposed to be PTFE-free. That means, no Teflon, nor a non-Teflon brand of PTFE. In most other threads I've argued that non-Teflon, non-stick still has PTFE, possibly with a superior application method. So what is the nature of Tramontina's alternative? Even if the supposed dangers of Teflon are real, do they apply to this?

                      1. re: paulj

                        Actually I was suggesting asking the doctor where her iron levels are since cast iron cooking could only possibly be a health issue for someone on the high end. IMO cast iron is highly safe and my personal choice for healthy cooking.


        2. From all reports, actual "non-stick" cookware all seems to be cased on Teflon by that and any other name. While it's well known that copper is foxic, I haven't seen any warnings that cast iron whould be lined with some other material.

          1. I bought the Tramontina Eco Friendly 10 in. saute pan, at WalMart, about three weeks ago. I would not recommend it. It may be eco-friendly, but it certainly is not non-stick.

            Just about everything I cook in it, especially eggs, sticks. I've always washed it by hand, and seasoned it according to instructions. All to no avail.

            Guess I'll wait for a better replacement for bad old Teflon!