"NonStick" news and stories

Nonstick cookware is so convenient, but how do you clean it without damaging the coating?

A nonstick pan is essential for making omelets, easy stir-frying and other dishes. Here's a guide to caring for it.

I have always thought of myself as a waffle iron connoisseur. I was raised to believe that any consumer-level waffle iron constructed after approximately 1965 wasn't worth the raw materials from which it was made. So I scoured the thrift stores for vintage waffle irons, buying them for five and seven bucks when the opportunity struck and squirreling them away in closets and under beds. However, I've recently experienced a waffle maker that makes me begin to rethink my vintage waffle iron ways.

I recently got a chance to try out Calphalon's new non-stick, No Peek Belgian Waffle Maker and I am officially smitten. I ran it side-by-side with my favorite, vintage waffle iron and was floored by its superiority. It cooks more quickly than my old iron and bakes up a waffle that is fluffy on the inside and crunchy on the outside. The waffle wells are deep and can hold lots of butter and syrup (or, as I like to dress my waffle, jam and yogurt). You can set it for the exact level of darkness you want, and when the bell dings, the waffle releases from the griddle easily and without tearing. You don't have to grease the iron prior to adding the batter, so to clean up, all you have to do is give it a quick wipe down.

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This month's Everyday Food magazine has an article about the five essential pots and pans that should be in every kitchen. They definitely picked out the right things, too. If you are missing one of these, or perhaps haven't gotten around to breaking in your kitchen after moving out of the dorms, you will be able to cook most things if you pick up all five items. On the list are:

• 10-inch nonstick skillet - Nonsticks are great because they don't requite much cleanup, but stick to anodized aluminum brands, like Analon and Calphalon, if you want to avoid potentially toxic PFOAs. Use it for scrambling eggs and searing delicate meats, like seafood.
• 12-inch skillet - The best choice for sauteing because you'll have lots of room to work, large skillets will allow for higher surface heat and better searing. Make sure that it balances well on your stove and isn't off balance by a too-heavy handle.
• Large saucepan - A 3 or 4-quart saucepan is the most versatile kitchen pot because it can be used for sauces, small batches of soups or pasta for one for a quick  lunch. Don't get an aluminum one (unless its anodized) because its reactivity with utensils and metal cooking implements can quickly lend an unwelcome taste to your sauces.
• Large pot - Stocks, soups and stews can all be made in a big 8 or 10-quart pot, but the most common use for a pot like this is to make pasta. Lots of pasta.
• Dutch oven - These can work both in the oven and on the stove top. They retain heat better than most other cookware, too, so they're ideal for slow cooking and making soups or chili. Look for enameled cast iron, anodized aluminum or stainless steel with a copper/aluminum base.

A chemical in Teflon and other cookware serves up more than just food. The US Environmental Protection Agency announced that they have asked the 8 largest manufacturers that use chemicals known as perfluorooctanoic acid, or PFOA, to reduce production by 95 per cent by 2010 and to stop using it completely by 2015 because they have been shown to cause cancer and reproductive problems. They are classifying the chemicals in the same way that they classify mercury and lead - as a poison that remains in the body forever - but it is disturbing to note that these are found in almost every American. It is possible that it is present in far more people around the world, but some countries do not monitor the presence of perfluorochemicals (PFCs). The chemicals are used in nonstick cookware, water and grease resistant products and packaging, microwave popcorn bags, in addition to non-food related items, such as textiles and carpeting.

Companies such as Dupont, which has been involved in lawsuits before regarding their use of the PFOA known as C8, have up until this time stood by a claim that their perfluorochemicals are nonhazardous, despite evidence that they knew it was harmful. Dupont and others are now publicly pledging their support to eliminate the use of potentially hazardous chemicals in their products.

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