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Old 05-28-2011, 03:22 PM   #31
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I would like to know as well. I use pyrex baking pans. I recently replaced two of my mom's teflon-coated pans when I was there...same problem--peeling. Which, of course, they had been for years, but my mother no longer drives and my father never thinks to take her shopping for stuff other than stuff he wants or notices.
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Old 05-28-2011, 04:18 PM   #32
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>>I would like to know as well.

I think I missed something - what's the question?

teflon? it's entirely safe for people. overheated teflon is fatal to (pet) birds.

those snake oil salesman hawking billion dollar sets....? surgical stainless steel, eh? (there's no such thing, btw...) you know those replacement hip joint doohickies - yeah it's a ball & socket joint. the ball is stainless steel. anyone care to take a guess what the socket material was?

oops. teflon. telfon has since been obsoleted by ultra-high-molecular-weight-polyethylene (UHMWPE) - because the PE wears better than the teflon.

toss that one in the snake oil pit next county fair.
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Old 05-28-2011, 04:57 PM   #33
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Quote:
Originally Posted by justplainbill View Post
Seem s hard to believe that the Italian fritatta was traditionally made under a broiler.
Why? Do you think stoves are something new to Italy?
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Old 05-28-2011, 05:11 PM   #34
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Why? Do you think stoves are something new to Italy?
When I was in Italy most foods were prepared on top of the stove or in an oven and that was at probably at least 100 years after Italians started making frittatas. I had some pretty tasty cinghiale that was roasted in front of a vertical bed of coals with potatoes underneath that were cooked in the drippings.
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Old 05-28-2011, 05:21 PM   #35
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The question was: what's the best type of bakeware...and parchment paper is a must in every kitchen, IMO.
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Old 05-29-2011, 05:36 PM   #36
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thanx so much. just added that to my list. thanx.
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