Martha Stewart Green pans?

[cece]

Does anyone know how safe these are to cook in ?

http://www1.macys.com/catalog/produc...rGreen#reviews

I could really use a non stick pan, but I won't use regular ones. Any suggestions? Thanks!

[Ophelia]

I just bought a Calaphon "green" nonstick pan from Bed Bath and Beyond. They had either that or cast iron and DH wanted the nonstick so that is what I got. It is made out of some kind of special ceramic non-stick material. It does not contain the main chemicals you hear about in Teflon, although I don't know what exactly is in there, there may be some kind of chemical anyways but at least it's not the Teflon crap and I think hard adonized is not much better than Teflon.

I didn't see the pan on their website, I think it is a new product. We've used it twice so far, for eggs, and the eggs just slid right off, I didn't need to use any cooking spray or oil.

[Ophelia]

Sorry, wrong brand! It's Cuisinart

http://www.bedbathandbeyond.com/prod...=-1&SKU=113717

it does say hard adonized, but not with the Teflon chemicals. Says it's ceramic based.

[cece]

Thanks, Ophelia. I can use one of those coupons. Now to build up the courage to walk into that crazy store (I am always overwhelmed there). Say hi to MN for me, that's where I'm from...I miss the beautiful pop of spring there.

[Ophelia]

You're welcome, and the weather is teasing us here. It's still cold and it snowed the other day :!

If you really want to stay away from chemicals your best best is a plain cast iron pan, and they are also cheaper. But I do think the green Cuisinart is better than Teflon if you want to go non-stick.

[alysmommy2004]

Ditto about the cast iron. With a good seasoning it becomes non stick and IMO cooks soooo much better than Teflon.

[cece]

Well, I hope it's gorgeous and green out there for you soon, Ophelia. (oh, and for me too, my girlfriend is due any day now and I can't wait to get out there!)

On cast iron- I do have itand use it but I still have issues with stickage, rust, and seasoning. I think I need to figure out what I'm doing wrong with seasoning, but my eggs and some other things definitely stick and or create a mess.

I think I'll head out and check out this "green" nonstick and see what it's all about. Thanks mamas!

[alsoSarah]

I've been wondering how safe these pans are, too...

alsoSarah

[rach03]

I've been wanting one of those "green" pans from BB&B as well...I wasn't sure about them, though. Guess it's better than the teflon non-stick I have now!

[tea4tamara]

I vote for the cast iron pans -- we have one and it cooks up everything really well. I think it has something to do with the even heat distribution. I use our cast iron pan for EVERYTHING now, I haven't used our other pans in months.

[Juvysen]

I'm another supporter of cast iron. Ours is practically nonstick now that it's so seasoned. However I do have some nonstick ones, too :

[neveryoumindthere]

So, how do we 'season' them?