Anonymous wrote:Anonymous wrote:Anonymous wrote:Get something with a ceramic/enamel coating and you should be
.
Isn't the issue of lead paint in the enamel coated pans also an issue? I might be wrong about that.
Jesus really? This is the OP. I just bought a ceramic set today...
Anonymous wrote:Anonymous wrote:Get something with a ceramic/enamel coating and you should be
.
Isn't the issue of lead paint in the enamel coated pans also an issue? I might be wrong about that.
Anonymous wrote:What about the hard anodized nonstick pans, like Calphalon or Analon? Are they a problem too?
Anonymous wrote:Anonymous wrote:Get something with a ceramic/enamel coating and you should be
.
Isn't the issue of lead paint in the enamel coated pans also an issue? I might be wrong about that.
Anonymous wrote:Get something with a ceramic/enamel coating and you should be
.
Anonymous wrote:Anonymous wrote:I love stainless steel. I use SS pots and panS and love them.
I'm the poster asking about stainless steel loaf pans for baking a few threads down.
I switched to stainless steel cookie sheets last year and they've been wonderful.
Does this work for things that would be horrible sticky wise like scrambled eggs?
Anonymous wrote:Scrambled eggs on stainless works fine with a little practice. We can't use cast iron on our glass top electric range.
Anonymous wrote:I really hate to say this, but -- try the cast iron thing. It's really great for stick-free eggs, or just about stick-free anything.
Keeping it seasoned isn't that hard--just make bacon occasionally. It doesn't make you Daniel Boone or anything.