How To Grow Tomatoes By Seed

young woman holding a tomato plant - How To Grow Tomatoes By Seed

The decision to grow tomatoes from seed is a personal one, as many gardeners prefer to simply purchase plants to transplant directly into their vegetable garden or containers. Those who choose to plant by seeds are a bit more adventurous and prefer the more hands-on of growing tomatoes from seed. Of course, this is a much more time-intensive process than simply buying an established plant at the nursery.

Growing tomatoes from seed isn’t too difficult, and it is tough to beat the contentment that comes from seeing the materialization of your patient efforts taking shape.

Using The Right Seeds

For starters, you have to start with the right kind of seeds. If you’re going to use seeds that produce a hybrid tomato variety you won’t have much results. Why? They just don’t grow true to the parent plant the way a good, old-fashioned heirloom will.

According to Mother Earth News, hybrids are more productive and disease-resistant than open-pollinated tomato varieties or heirloom tomato varieties. But open-pollinated tomatoes generally offer the richest flavors, and the great thing about planting heirloom seeds, you can dry out and save the seeds to plant in future seasons. Hybrid tomato breeding focuses on the needs of commercial producers who favor tomatoes that resist diseases and ship well, often allowing flavor to take a back seat.

Here are a few on-line sources were you can purchase tomato seeds.

After you have bought your favorite heirloom seed varieties, just follow the steps outlined below.

How To Germinate Your Seeds

USDA Plant Hardiness Zone MapYou’ll want to germinate the seeds indoors, roughly 6 to 8 weeks before the last spring frost in your area. If you aren’t sure when to start, click the image to the right to be taken to the USDA Plant Hardiness Zone Map to check out the “last frost in your.”

To get started, purchase several containers of sterile seed growing mix. Moisten your containers, and make shallow holes about 1/4 inch deep. Then, drop the seeds into the hole and gently cover with dirt.

If you are using larger containers, that allow planting several seeds, you will need to make furlongs 1/4 inch deep. Place seeds into furlongs, at 1/2 inch apart.

large heated propagatorWater the containers very gently, and then place them in an area which consistently reaches and holds between 75 to 80-degrees Fahrenheit, such as on top of your refrigerator.

If you happen to have a heated greenhouse, or a propagator to germinate your seeds, then even better.

As soon as you see the seeds begin to sprout, immediately add a strong light source from either a florescent grow bulb or natural sunlight.

true identifiable tomato leaves appearingAfter about a month you will notice the first “true” and identifiable tomato leaves begin to appear.

This tells you that it is time to transplant your seedlings to bigger containers. This is known as “pricking out” your seedlings.

With a spoon or fork, scoop out each individual tomato seedling. Transplant individual seedlings into containers at least 3 to 4 inches in diameter filled with moistened potting mix.

Gently water in the seedling after planting. When spring weather reaches and holds 55-degree temperatures at nights, move your plants out into the sun for a few hours at a time to harden them off. Gradually increase sunlight exposure daily over a week, until they can sit outside all day.

soil test kitBefore transplanting your seedlings, be sure to check the pH level of your soil to ensure it is not too acidic or alkaline.

Growing Garden Tomatoes says that your soil pH should be between 5.5 to 6.8 for tomatoes. Home soil testing kits can be purchased at gardening and home improvement centers, and many major cities offer soil testing for a fee.

When you are ready to transplant your plants, remove the bottom branches and plant up to just below the bottom leaves to ensure healthy growth and a strong root system.

Add  a tomato support in the form of cages or stakes and water gently. As your tomato plants grow, simply water soil when dry and enjoy your harvest!

Here’s a few recipes you can use your ripe home grown tomatoes in.

Garden Fresh Tomatoes and Salsa

Sweet Tomato Chutney

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The Mobile Cooking Teacher – Inspiring A New Generation Of Cooks

The Mobile Cooking Chef - Inspiring A New Generation Of CooksWe continue our interview with Keisha T. Prosser – The Mobile Cooking Teacher (view first interview here: Using Your Cooking Skills To Teach Others About Good Nutrition).

Keisha T. ProsserSplendid Recipes: Welcome back Keisha.

Keisha: Hi Randy and thanks, I am glad to be here again.

Splendid Recipes: Would it be fair to say that you as an instructor in cooking are inspiring a new generation of cooks?

Keisha: Yes I feel that I am. Young children and teens today are exposed to a lot of unhealthy foods, such as junk food as it is referred to.

Splendid Recipes: Tell us what are the first things that you are teaching this new generation of cooks?

Keisha: I am teaching them the basics to good cooking.

Splendid Recipes: And what are the basics Keisha?

Keisha: Well, there are five things all cooks should know and incorporate regularly when it comes to preparing a wholesome meal.

young boy in a cooking class

A Young Boy Learning To Cook With Keisha T. Prosser – The Mobile Cooking Teacher

Splendid Recipes: I like the way you say “wholesome meal.” Besides teaching these young children and teens to cook, you are also passionate about the food being wholesome.

Keisha: Yes Randy that is correct. They need to learn that they can make great food for themselves without depending on ordering food out from a fast food establishment.

Splendid Recipes: Okay, so explain to us the five things you explain to your students before you start cooking.

washing hands before cooking

A Cook Or Food Server Should Always Wash Their Hands BEFORE – DURING – and AFTER Preparing Food

Keisha: The very first things you need to do before you even touch your cooking utensils, recipe card or book, and food items, is wash your hands. Washing your hands cannot be overemphasized, as it can prevent food borne illnesses.

A lot of food borne illness come from cooks and food servers who are not washing their hands properly.  A cook, either it be one working in public food serve or a home cook needs to always make sure they wash their hands just before they get started.

That includes after touching raw meats, taking out the trash, going to the bathroom, smoking a cigarette, and even answering the cell phone.

Splendid Recipes: Remind us the proper washing of the hands before, during and after preparing food.

Keisha: Wash your hands under running water for 20 seconds, and be sure it is warm water. You also need to use an anti-bacteria soap and a single paper towel.

Splendid Recipes: Okay now your students have their hands washed. What instructions do you teach about preparing raw uncooked foods?

Keisha: Always make sure to wash your fruits and vegetables before using them to cook with. Also a meat thermometer is not only for use during Thanksgiving. We need to use a meat thermometer all year around, every time you cook with meat.

Food, and that includes raw meat and produce, needs to be cooked at its proper temperature.

Splendid Recipes: Can you tell us the proper use of a thermometer in cooking?

Keisha: Sure. First I would like to say that it is very important to make use of a cooking thermometer, because in the United States alone, 1 in 6 Americans or about 3,000 individuals will get sick and die from food poisoning this year.

Splendid Recipes: And all because a food preparer failed to take precautions and wash their hands. Wow, it’s so important to do that. Okay now tell us about the proper cooking temperatures.

Keisha: The proper way to use a cooking or meat thermometer is to place it in the thickest part of the meat, away from the bone, fat or gristle. Wait for 3 to 5 seconds to read the thermometer.

Splendid Recipes: What are the proper cooking temperatures for the different types of raw meat cooked.

Meat ThermometerKeisha: Well, for beef, pork, or veal it needs to be cooked to 145 degrees Fahrenheit (62.78 °C). Ground Meats need cooking to 160 degrees Fahrenheit (71.1 °C), poultry to 165 degrees Fahrenheit (73.8 °C), that includes a chicken that is either whole, cut into sections or ground.

Eggs and any dish that is made with eggs should be cooked to 160 degrees Fahrenheit (71.1 °C), and fish needs only be cooked to 145 F. Fahrenheit (62.7 °C).

Splendid Recipes: What about leftovers?

Keisha: Thanks for asking that question. Even left overs, though they have been properly cooked, still need to be warmed to 165 degrees Fahrenheit (73.8 °C) to kill any possible illness causing bacteria.

Not cooking or rewarming your food properly is another way to get a food borne illness.

Splendid Recipes: Okay, so we have discussed two tips that are important to cooking. 1. Washing your hands, before, during, and after food preparations. And 2. Cooking foods to their proper temperature.

Both of these tips help to avoid food borne illnesses. I think you have 3 more tips Keisha?

cooking-class-students-following-recipe-directionsKeisha: Yes I do. The third one makes reference to a French culinary phrase, which is Misen En Place, which means, putting in place. I explain to my students that being a good cook requires everything to be in its place.

You also need to read the recipe through to make sure you have all the ingredients and cooking utensils needed. Because it’s not fun when you’re ready to start baking some cookies and you don’t have any baking soda, vanilla extract or eggs.

Splendid Recipes: So, once the student cooks have their, Misen En Place as you called it, what’s next?

Keisha: A good cook needs to keep their kitchen area and prep area organized and clean. A cook needs to make sure they keep raw meat and ready to eat foods separate. I recommend that you start prepping your vegetables first. Place them in a bowl off to the side and then start on your raw meat.

It is also important to have separate cutting boards, that is one for your raw meat and another for your vegetables. You can buy color coded cutting board for this very purpose.

color coded culinary cutting boards

Color Coded Cutting Boards

Splendid Recipes: Yes, we have written about that here at Splendid Recipes and More. Our article was Stocking the Kitchen with Useful Gadgets for Healthy Cooking. We wrote that to reduce the chance of cross contamination, why not use flexible cutting boards, which are of different colors for use with different types of food such as raw meat, cooked meat, dairy and vegetables.

Keisha: Yes that is right. I show my students the different colors they need, such as a beige colored cutting board for fish, blue for cooked foods, green for fruits and vegetables, red for raw meat, white for dairy products, and yellow for uncooked or raw poultry.

Splendid Recipes: You mentioned Keisha at the start of our interview that you are teaching your young students the basics to good cooking. Would it be fair to say your hope is, after your students have gone through your cooking classes, that they will rely on their own kitchen, fresh food and their cooking skills to eat healthy.

 Keisha: Oh yes, that is so right.

Splendid Recipes: Okay, that is 4 tips. What is the fifth tip?

shopping listKeisha: The fifth one is making a shopping list. The wasteful thing to do is to go to the super market without a shopping list and even on a hungry stomach.

If you go to the market hungry, then your stomach will actually be your shopping list. You are so hungry, that you may just walk up and down all the wrong aisles. And you end up going home with over 95% of your shopping bags filled with process foods and junk foods.

The best thing is to always make sure you go shopping on a full stomach, and with a shopping list. Having one will help you to avoid walking down the aisles that have boxed cereals, candy, canned foods, bagged chips and other foods.

Splendid Recipes: So the secret to shopping for food, is go to the store on a full stomach, and have a shopping list to buy only what you need, and too avoid the canned and boxed food aisles.

Keisha: Yes, that’s right. The secret is to walk the parameter of the store, and do you know why?

Splendid Recipes: I have an idea, but tell us why?

Keisha: The parameter of the store contains the food you need, which includes fresh vegetables, fruits, meats, and dairy.

Splendid Recipes: So to recap the 5 tips you shared.

Keisha: Yes, the tips included…

  1. Wash your hands with soap and warm water.
  2. Cooking foods to their proper temperature.
  3. Misen En Place or make sure you kitchen area and prep area organized and clean. Also make sure you have everything before cooking or baking.
  4. To prevent cross contamination and food borne illnesses, use color coded flexible cutting boards.
  5.  Have a shopping list, don’t go to the store on a empty stomach, and shop the  parameter of the store.

Splendid Recipes: Will Keisha, that is all the time we have. What will you share with us next?

Keisha: I would like to share about cooking together as a family.

Splendid Recipes: Great we look forward to that. Return March 20, 2016 to hear what Keisha will share with us on cooking together as a family.

Follow Keisha “The Mobile Cooking Teacher” on any one of the following social networks:

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How To Use Avocados In Your Culinary Adventures

Avocado salad and tuna. Isolated on a white background.Avocados are a popular fruit, though used like a vegetable, can find its way into almost any dish. It just seems that when adding avocados to a culinary or baked good, the dish has been enriched. Like this one at Tracy’s Culinary Adventures – Fudgy Triple Chocolate Avocado Brownies, Bobby Flay‘s Crunchy Avocado Salad, or how about pairing avocado slices with grapefruit as in Simply RecipesGrapefruit Avocado Salad.

Avocados have a lot of descriptive words to explain its flavor. Such as a creamy, buttery, and smooth fruit, with distinctive colors like bright yellow and green. Their aroma can be described as floral, green, grassy, freshness, and earthy.

The texture of the fruit is a butter rich melt in your mouth taste and feeling.

How To Pit An Avocado

Pitting an avocado is not hard at all. As a matter of fact you can become a pro in no time once you know the technique.

Avocado Trivia

list with pictures of avocado varieties

Image Credit: 17 Park Side

Do all avocado varieties taste the same? What do you think, yes they do, or no they do not? If you decided on, “No they do not,” you are correct.

There are taste variations between the different varieties of avocados available for consumption.

Not only does the variety determine the taste but it is also affected by the season and how ripe the avocado well get.

It is recommended to taste test the avocados that come into season and are fully ripe, so that you can see which ones you prefer to use in your recipes.

The summer and Fall season avocado favorite among many individuals is the Hass, and the spring season avocado favorite is the Fuerte.

Just remember you can get these avocados out of season because of international trading of produce, but they will not taste the same as when having them in season.

Tips To Selecting A Ripe Avocado

The appearance of a ripe avocado will vary based on the avocado you are selecting.

The Hass variety is one of the creamiest, making it suitable for spreads, dips, and any recipe requiring mashed avocado. Other varieties are firmer and better when consumed in whole slices or chunks.

man shopping for produceThe way to tell if the avocado is ripe or not is to hold the avocado in one hand, and place the thumb of the other hand over the small stem, then gently try and see if you can move the stem.

If stem is firmly in place and cannot be easily removed, that is an indication that the avocado is still not ripe.

The fruit should be fairly heavy and free of blemishes.

To ripen an unripe avocado for use, place it on the counter at room temperature for 3 to 5 days. It would be best not to refrigerate it, as refrigeration halts the ripening process, so you should not store unripe avocados in the refrigerator unless they have already been cut open.

Avocados ripen after they are harvested and not on the tree. If you are picking an avocado off a tree, you should pick a large one with even, dark coloring and a firm texture. After picking it, you will need to let the fruit harden on the counter for 2 to 7 days before it will be ripe and be ready to eat.

If you do not plan to eat the avocado immediately, it is in your best interest to buy an avocado that is still unripened. A ripe avocado will usually only last for a few days in the refrigerator.

To speed up the ripening process, place the avocado in a brown bag with an apple or a banana. These two fruits will release a gas called ethylene, a chemical linked to the ripening process.

Here is our featured recipe using an avocado.

Tuna Salad Stuffed Avocado

1 avocado

Avocado salad and tuna. Isolated on a white background.1 lemon, juiced, to taste

1 tablespoon chopped onion, to taste

5 ounces cooked or canned wild tuna

2 sprigs fresh dill, chopped

Himalayan salt and fresh black pepper to taste

Cut the avocado in half and scoop the middle of both avocado halves into a bowl, leaving a shell of avocado flesh about ¼-inch thick on each half. Cut removed flesh into small chunks.

Add lemon juice and onion to the avocado in the bowl and mash together. Add tuna, avocado chunks, dill, salt and pepper, and stir to combine. Taste and adjust if needed.

Fill avocado shells with tuna salad and serve.

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Enjoy Warm and Tasty Winter Vegetables

Enjoy Warm and Tasty Winter Vegetables

Just because the weather is cold shouldn’t keep you from enjoying in season fresh produce. Nature gives us a collection of its best winter vegetables that have proven to be flavorful. Winter root vegetables can contribute an interdependent, sweet flavor to a hearty winter soup recipe, like carrots, or sweet potatoes.

Roasting most winter vegetables brings out their best flavors. Even using complementary herbs and spices helps add some extra exceptional tastes.

Available In Season Winter Vegetables

Brussels sproutsAlthough Brussels sprouts are available year-round, their peak season is from September to February.

When looking to purchase them, remember to look for small firm sprouts with compact bright-green heads, and the smaller the head the sweeter the taste. Roasting Brussels sprouts lightly caramelizes their edges but keeps them tender inside.

To view a few recipes using Brussels sprouts one of the following links:

Roasted Root Vegetables with Brussels sprouts and Bacon – includes a video

Warm Brussels sprouts and Dilled Potato Salad –  includes a video

Brown Butter and Brussels Sprout with Fennel

At All Recipes (allrecipes.com) they call Broccoli the star vegetable in stir-fries, soups, salads, and casseroles. Broccoli can be purchased year round. But when in season, as a winter vegetable when roasted retains its entire flavor and even gains deliciously crisp bits when.

preparing broccoli to eatWhen asked the question – How Do You Describe Broccoli? – to a community of online people at answers.com, one member answered saying, “Broccoli is good chopped into small pieces or cut into larger piece and cooked until tender.

It’s delicious to eat as it is when cooked naturally and also in recipes. The popular dish, broccoli and cheese is made with cooked, tender broccoli before draining and stirring in cheese until it melts and mixes in with the broccoli. You can also make cheese sauces, which you serve, poured over the broccoli on a plate. Either way it is cooked or served, broccoli is a favorite among vegetables and nutritionally powerful” (Answers).

To view a recipe using broccoli click here: Baked Garlic and Broccoli

The Sweet Potato is a dicotyledonous plant that belongs to the Convolvulaceae family. This species of plants are known commonly as the bindweed or morning glory family, which has more than 1,650 species of mostly herbaceous vines, but also trees, shrubs and herbs.

Stuffed Sweet Potato with Chipotle Black Bean and Corn SaladThe sweet potato is a starchy, sweet-tasting, tuberous root. There are about 1,000 species of sweet potatoes, with some varieties sold at market for food, while others are not for consumption, as they are poisonous. The sweet potato is only distantly related to the common potato, though it is not part the nightshade family.

The website – “The Worlds Healthiest Foods” – has this to say about sweet potatoes when preparing to eat them, “It can be helpful to include some fat in your sweet potato-containing meals if you want to enjoy the full beta-carotene benefits of this root vegetable.

Recent research has shown that a minimum of 3-5 grams of fat per meal significantly increases our uptake of beta-carotene from sweet potatoes. Of course, this minimal amount of fat can be very easy to include.

In our Healthy Mashed Sweet Potatoes recipe, for example, we include 1 tablespoon of extra virgin olive oil, and with just this one tablespoon, each of our 4 servings for this delicious recipe provides 3.5 grams of fat (whfoods).

To view a few recipes using sweet potatoes click one of the following links:

Sweet Potato Pilaf with Cranberries and Pecans

Southwestern Black Bean and Sweet Potato Soup

Baked Beets and Sweet Potato Chips

KaleKale is considered to be the most robust of the cabbage family. Its high nutritional worth and intense flavor make kale an exceptional addition too many vegetable recipes. At Mind Body Green, Alison Lewis makes note of kale as “the new beef,” “the queen of greens,” and “a nutritional powerhouse”(MBG).

To view a few recipes using kale click one of the following links:

Red Kale Cannellini Beans and Chorizo Soup

Moroccan Three Bean and Kale Soup

Red Kale Beets and Sweet Cilantro Vinaigrette

Leeks are winter root vegetable that looks much similar to onions, and to which they are also related. Their flavor is onion-like but much milder, mellower, and not overpowering, as onions sometimes can be.

The darker green parts have plenty of flavor. They can either be cooked longer then the root parts to tenderize them, or used when making homemade soup stock, like chicken broth base soup along with potatoes, carrots, and herbs.

They can also be eaten raw or joined with a salad of leafy greens to divulge a wonderful crisp crunchy flavor.

Link here for a recipe using leeks: Endive and Fruit Salad with Chicken –  includes a video

Turnips are a a round, light-colored root related to the mustard family. Though the vegetable is grown for its eatable root, the top green parts are also enjoyed in salads. Turnip greens are a common side dish in southeastern U.S. cooking, primarily during late fall and winter months.

Smaller leaves are preferred when boiling them in water, as the larger the leaf the stronger the flavor. However, if you find yourself cooking with larger turnip greens, any bitter taste can be reduced by pouring off the water from initial boiling and replacing it with fresh water.

The natural sweetness of Parsnips comes alive when they’re roasted and caramelized. The addition of fresh rosemary, balsamic vinegar, and brown sugar makes a sweet, aromatic glaze. Roasted parsnips make a great side dish for pork tenderloin.

Link here for a recipe using parsnips :  Roasted Root Vegetables with Brussels sprouts and Bacon

Belgian EndiveThe genuine Belgian endive is deeply rooted in its country of origin – Belgian, were it was discovered in 1830. This compact white colored small cylindrical shaped leaf vegetable with light green tips is a tangy, but tender and delicious vegetable.

Some cooks add the leafy vegetable to soups, while others use it in salads.

Link here for more about endives discovery and for a recipe: Endive and Fruit Salad with Chicken –  includes a video

Other winter vegetables that can still be found in your local market are…

Buttercup Squash – Collard Greens – Delicata Squash – Sweet Dumpling Squash – Winter Squash

What Others Are Reading:

Chicken Tortilla Soup

Chicken Tortilla Soup

This soup is quick to prepare, very flavorful, and fills the tummy! It’s served with warm toasted yellow corn tortillas. Mexican Tortilla Soup is spicy and will warm you on a cold winter day or any time of the year.

This is a basic chicken soup dish, but taken to the next level here at Splendid Recipes and More. Just go light on the jalapenos, making sure to remove the seeds and ribs, and mince them very fine.

Jalapeño peppers have capsaicin, which is a great compound for making a healthy body.  Of the many health benefits the peppers provide, we thought you would enjoy this one: Studies have shown that jalapeños can provide pain relief for migraine headaches. The compound found in the peppers, capsaicin which is what makes the peppers hot, is known to inhibit a key neuropeptide, Substance P, which is the key brain pain transmitter.

Just mince the pepper with the ribs, excluding the seeds and eat down. Your palate will catch fire, so have a swig of milk to put it out.

Other benefits of the peppers include congestion relief, cardiovascular benefits, weight-loss, cancer prevention, and acts as an anti-inflammatory.

Here is what you will need:

Ingredients for - Chicken Tortilla Soup

2 medium yellow onions, chopped

2 tablespoons extra virgin olive oil

2 garlic cloves, minced

2 jalapeños, seeded and de-vained (ribs removed for less heat), and minced

1 28-ounce can whole, peeled tomatoes, cut into chunks

3 tablespoons tomato paste

4 cups chicken stock

1/2 teaspoon Himalayan salt

1 teaspoon ground cumin

2-3 tablespoons avocado oil

8 yellow corn tortilla, cut into strips 1/8 inch wide

1 1/2 cups shredded, cooked chicken breast ( you can also use breast meat of a rotisserie cooked chicken).

First prepare the tortilla strips. Preheat the oven to 400 degrees.  Toss the strips in a large bowl with oil, salt and pepper to taste. Grease a rimmed baking sheet with unsalted butter, or use a line of parchment paper, and spread the strips of yellow corn tortillas on the sheet.

Place the baking sheet in the oven and bake until browned and crisp, about 10 minutes. Shake the pan once after 5 minutes. Remove from oven and set aside.

saute the onions for - Chicken Tortilla SoupIn a large saucepan, saute the onions in oil over medium-high heat until translucent, about 5 minutes. Add the garlic and saute until you can smell the aroma of garlic, about 2 minutes.

add tomato, broth, and chillies - Chicken Tortilla SoupNext add the peppers, tomatoes, tomato paste, chicken broth, salt, and cumin. Add some black pepper to taste if you wish.

Simmer over medium heat, stirring occasionally, until thickened, about 15 minutes.

Chicken Tortilla Soup (2)Serve by ladling the soup into bowls, and topping a half of cup of the shredded cooked chicken and a handful of tortilla strips. Serve and enjoy!!

 

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Using Ceramic Cookware

cooking-with-ceramic

This is a posted article at our web-site Savor the Food and Your health .

Non stick ceramic cookware uses a non-stick technology that is a healthier choice over traditional petroleum-based non-stick surfaces. The Ceramic coating is applied at a lower temperature than conventional non-sticks and is free of polytetrafluoroethylene (PTFE), commonly known as Teflon, and perfluorooctanoic acid (PFOA), which is used in the manufacture of Teflon and other non-stick surfaces.

 Teflon Cookware is Safe, Experts Say
–Teflon has the petroleum-based polytetrafluoroethylene and perfluorooctanoic acid, but yet the manufacture stands by their product as safe to cook with.–
According to DuPont, the finished product of Teflon does not contain any of the production-process chemicals linked to health problems in factory workers. And the U.S. Environmental Protection Agency says that ingesting small particles of Teflon flaked off into food is not known to cause any health maladies.
Even so, would you want something in your food that you did not intend for or was not an ingredient in your recipe?
They go on to say: With proper use and care, such pots and pan—which constitute more than half of all cookware sales in the U.S.—should be safe to use for years to come.
I don’t know how you feel, but should be safe…has a different meaning than is safe to use. Should be safe leaves a question mark.
In 2004, DuPont agreed to pay up to $343 million to settle a lawsuit alleging that PFOA, used in the manufacture of Teflon at a certain plant, had contaminated drinking water nearby.
In 2006, pots and pans with this special coating (Teflon is the best-known version) constituted 90 percent of all aluminum cookware sold, according to industry numbers. Yet despite nonstick advantages (its surface makes cleanup easy and also allows cooks to use less oil and butter), it has come under fire in recent years over concerns about toxic chemical emissions
The EPA has reached an agreement with eight companies, including DuPont, to phase out the use of PFOA completely by 2015.
The Good Housekeeping Research Institute put three pieces of non stick cookware to the test: a cheap, lightweight pan (weighing just 1 lb., 3 oz.); a mid-weight pan (2 lbs., 1 oz.); and a high-end, heavier pan (2 lbs., 9 oz.). They cooked five dishes at different temperatures on a burner that’s typical in most homes. The results: Even they were surprised by how quickly some of the pans got way too hot.
This statement: different temperatures on a burner that’s typical in most homes. What is typical in most homes? When I was growing up a gas range was what my mother used. But when I got married and bought my first home, we had an electoral range oven. I found gas heats faster than electoral ranges. Is that your opinion?
At 680 degrees Fahrenheit, Teflon releases at least six toxic gases, including two carcinogens, according to a study by the Environmental Working Group, a nonprofit watchdog organization.
Maybe you won’t cook your stove top food that high. But did you know at the moment you pass your food from pan to plate, the pan is hotter than the food? If your frying chicken and you have done so to an internal temperature of 165 degrees (the chicken meat) the pan is from 100 to 250 degrees hotter. I don’t know if I would want a pan that as the ability to kill me with a toxic gas.
Most non stick manufacturers, including DuPont, now advise consumers not to go above medium. (DuPont maintains, however, that Teflon does not pose any health risks, and that its guideline is simply meant to maximize the life of the product.)
But how hot is medium? Since the range top gas or electric is not calibrated like your oven, every stove that you set at medium will be different degrees.
So for now it seems that non stick ceramic cookware is the better choice for healthy cooking. Keep in mind that non stick ceramic cookware was used years, many years ago for cooking before stainless steel or these petroleum based non-stick pans came along.

 

Read more: http://www.savorthefood.com/2013/10/07/non-stick-ceramic-cookware-versus-non-stick-teflon/#ixzz2r3vTwIwe

Read What Other’s are Saying About Ceramic Cookware or non-stick

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