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Jun 14, 2011 07:41 AM

Best Bread machine and Rice Cooker WITHOUT Teflon lined pans?

All, I'm looking to replace my rice cooker and bread machines because the ones I have are a) crappy, b) 500 years old, and c) have Teflon coated pans. I'm trying to ditch all the Teflon in my kitchen for health reasons.

I found this thread on rice cookers, but if you have any more recommendations to add, I'd love to hear them.

Any recommendations for a bread machine without a Teflon lined pan? I don't know what they could use instead. Silicone?

Thank you!


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  1. Can't say if its the "best" or not, but I like my 1+ yr old Aroma rice cooker very well, and they do have a line of rice cookers with stainless steel pots.
    In the past I've had Zojirushi and way back a Tatong rice cooker, the Aroma has proven to be at least as reliable.

    3 Replies
    1. re: qianning

      Funny but I don't see many--if any--ss inserts among the Aroma cookers. I'm not a fan of low-end rice cookers. Uncertain you'll be able to eliminate teflon but you can reduce it--not sure, though, that rice cookers are the easiest place to start.

      1. re: Kagemusha

        Yeah, I know it might not be the best place to start (actually, it appears the very worst place to start is bread machines...) , but I just feel very committed to getting rid of teflon.

        The Aroma ss rice cooker is apparently part of a line called NutriWare:


      2. re: qianning

        does the rice stick to the pot at the bottom? my concern with stainless is the difficulty of clean up afterwards.

      3. I don't use non-stick much, but I would suggest making an exception for rice cookers. Rice cookers are unlikely to be heated past the point where you'd normally see a problem, and the alternatives (uncoated stainless, earthenware) aren't really that convenient. There have also been some safety scandals with slow cookers using the type of clay used by most of the rice cookers with clay / earthenware pots, which is probably your main alternative. I usually rinse my rice in the rice cooker pot, but if you're really concerned about safety, rinsing the rice separately would be one good place to start (rinsing the rice in the pot can wear down the coating over time).

        As far as bread machines, maybe not a helpful response, but would you consider just making bread in the oven?

        13 Replies
        1. re: will47

          The problem with making bread in the oven is that it's really an energy hog. And I wouldn't dare heat up my house like that in summer. No way. Heating up the oven in winter is no problem, though.

          I might consider baking bread in the toaster oven in small loaves, though. I wonder if I could get my toaster oven to the right temp and a consistent temp?

          Can you please tell me a little more about the safety scandals with slow cookers? I use my slow cooker quite a bit...


          1. re: The Dairy Queen

            I mean specifically some things made out of a specific type of earthenware. I don't think it would affect any slow-cookers commonly sold in the US. The only articles I know of about it are in Chinese.

            1. re: will47

              Check out Amazon. They have the Miracle and the Oyama rice cookers. Both have the stainless steel inserts. I have one of each because I wanted different sizes. The Oyama is smaller. I probably did not need the larger Miracle one but I do like both of them.

              1. re: barb2007

                barb, aside from size, are there any features of one you prefer over the other?


                1. re: The Dairy Queen

                  FWIW, I just ordered the Miracle rice cooker.

                  1. re: Rella

                    I can't wait to hear how you like it. I'm still sitting on the fence, and now you've given me a reason to sit a little longer. Please report back!


                    1. re: The Dairy Queen

                      I cooked only brown basmati Tilda brand so far. Reason: I believe brown basmati is the most difficult rice to get done to one's liking.
                      Many times with brown basmati, or white basmati, I will soak it for one-half hour, and then drain for one-half hour. But this trial/test, I just rinsed it and put it in water. My safeguard was that I put a tablespoon of butter (1-1/2 cups rice) because I'd rather have burnt buttered rice than stuck-to-the-pan rice.

                      I'm glad I bought it. And I'm glad I saved my un-opened bag of brown basmati for its initiation. Absolutely dee-lish.

                      1. re: Rella

                        Re: Rella

                        I was interested in your response about the Miracle rice cooker. It is nice to get feedback when someone takes a chance and purchases a recommendation from a member - good or bad.

                        1. re: barb2007

                          Another feedback: I finally made a white basmati in the Miracle Rice Cooker. This time I decided NOT to use butter, and to use the same amount of water:rice ratio that I've used for decades, but no where else have I seen this ratio used; but it always works for me.

                          2 cups (not soaked) white basmati

                          2-1/2 cups distilled water

                          1/3 tsp sea salt

                          I had no sticking on the bottom of the pan. No crust. I could have let the pan soak a few minutes before washing, or not.

            2. re: The Dairy Queen

              I can't recall the toaster oven I bought that was large enough to make a loaf of bread the size of the pyrex bread loaf pan. BUT, it did not make adequate bread for my tastes. However, I don't know about even smaller loaves.

              I bought the toaster oven for the reason: energy hog.
              However, now I 'always' combine the heating of the oven on my baking day with other oven-related menus.

              1. re: The Dairy Queen

                use your convection oven (the one that doubles as a microwave)

              2. re: will47

                I'm giving up on looking for a breadmaker with a stainless steel insert. :).


                1. re: The Dairy Queen

                  Let us/me know if you ever do find one.
                  I would think a breadmaker used for dough or pizza dough would not stick in a stainless steel insert.

              3. I really like them both. The Miracle rice cooker is larger and very easy to clean. FYI I really do not cook much brown rice - prefer white and the cooker does a great job. The Oyama is smaller and has a small plastic thing on the outside back that you have to remove, empty out and clean after each use. No big deal - but different. Also, attached to the lid (on the inside) is a removable disc that also need cleaning after each use. The Miracle cooker only has the interior pot to clean and a glass lid which allows you to see the rice cooking. Have attached a link:

                1. As much as I hate teflon I'm not giving up my zojirushi rice cooker

                  1 Reply
                  1. re: rasputina

                    I won't give up my Zojirushi either. I'll keep it around, but I wonder why at this point, because if the Miracle works out for me, I'll probably never use it again.

                  2. I don't know what they could use instead. Silicone?

                    6 Replies
                    1. re: goodhealthgourmet

                      Excellent point. You wouldn't happen to know any bread machines that have ceramic pans?


                      1. re: The Dairy Queen

                        actually i don't think anyone has done it yet. but you could just bake bread in a slow cooker with a ceramic insert...

                        1. re: goodhealthgourmet

                          Here is a pannetone (made with yeast) I made some years back - scroll down to "pannetone" - in a crock pot. It looks like I made two recipes in a crock pot.


                          I haven't done that ever again (that I can recall), but as you can see, it worked wonderfully well.

                          1. re: Rella

                            That's great. What was the texture like?

                            1. re: ninrn

                              Smiling - as you can see by the date, it's been a long, long time. But in my memory, it was similar to the ready-made boxed pannetones.

                              As I recall, using the crock pot for a pannetone was spurred on by my need for a store-bought pannetone that didn't give me GERD. I went on a search for unsulfured citron and other unsulfured fruits for it, but never found any unsulfured after KingArthur stopped carrying them. Hence, no more crockpot baking.

                              I did go through a period of thinking of candy-ed some fruit myself, but it's just not something I would do.

                            2. re: Rella

                              it's ALL beautiful. moments like this really make me hate having Celiac ;)