Hello,

A source for "seconds" of ScanPans (and also AllClad, another outstanding
cookware line) at significant discount is:

http://outletsonline.com/store_cookware/about.html

Also, when you change the name of a thread, do not put "Re:" at the front, since
"Re:" indicates a second (or higher) post in that thread.   Thus, I was looking
for the first post entitled " Pots and pans (was Allergies - Opinion) " but
could not find one until I looked closely at Richard's post and noticed that it
was actually the first one...

On Sat, 24 Apr 1999 09:01:26 -0700, Richard Geller <[log in to unmask]> wrote:

>Mary, I use ScanPans. They are from Scandinavia. They are guaranteed for life.
>REasonably non-stick though not quite as non-stick as teflon, but you can use
>metal utensils on them without worrying about scratching, because you can't
>scratch them basically. When you're done cooking you put some water on them,
>steam rises up, you clean them in 30 seconds with whatever scraper or sponge
>you want to use, and they're ready to use again.
>
>They are terrific at heat transfer, cooking evenly and holding the heat because
>they have a large amount of aluminimum in them. BUT the aluminum is completely
>and effectively covered by this space age coating which is in incredibly hard
>ceramic titanium blasted on at 28000 degrees (as a gas plasma). They are a bit
>expensive but you only buy one set your entire life, as far as I'm concerned.
>You can heat them up to whatever temperature you want, no gases because there
>are no flourocarbons (like teflon) in them. You can buy them on the Net various
>places.
>
>--Richard
>
>Mary wrote:
>
>> How can we tell what temperature our pans are at?
>>
>> Also, where do you guys find the cast iron pans?
>>
>> And, what do others on the list use? Do you use teflon, or cast iron?
>>
>> Mary
>>
>> as 285 degrees. Du Pont, a manufacturer of Teflon products, states
>> >that Teflons "continuous service temperature" is 260°C (500°F),
>> >though able to withstand highers temps for short periods of time.
>> >Therefore I'd say don't heat your Teflon over 260, to be on the safe side.

--
Cheers,

Ken                         <*>
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