We returned yesterday from a week-long visit with my husband's sister. She's a nice person but doesn't cook much so her kitchen space and supplies are limited. All her pans are Teflon - not the improved Autograph stuff but the old kind with dubious safety claims and (of course) a few scratches. Ugh, scratches mean the coating can flake off into your food.
My alternative was microwaving food in ceramic dishes. I'm not a big fan of microwave cooking - it can yield unappetizing stuff, and it can degrade vitamin B12.
I wound up alternating between the two methods. Neither is ideal, but with the Teflon I was careful not to overheat the pan, which is particularly risky.
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