Does a teflon-free oven exist these days?
h2olilee
12 years ago
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guadalupe
12 years agowilltv
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Comments (51)I don't have a problem with mine and my water pressure is pretty good on it too. There's several types and sizes. Get the thicker type and the 5/8in inside diameter. Then get a male and female ends like these: Male hose end Female hose end It's better if you also connect a swivel neck like this one from Amazon and attach it with the female end to the faucet: Swivel hose gooseneck and if you want to extend your hose in the future, it's relatively easy. Just get one of these barbed couplings and clamp the hoses together: barbed hose coupling Make sure you use teflon tape on all threaded connections to prevent any leaks. this is essentially my setup here, but I have a coupling valve key connected on mine instead of the female hose end. I installed coupling valves (It's that valve inside that black hole) all over my yard for quick access to water without having a faucet near by. My hose is also isn't very long (only 20ft) easy to carry and connect at each spot of the yard. This way I don't have to drag a 50ft-75ft hose and try to get around obstacles around the yard....See MoreKeep existing oven or upgrade?
Comments (3)It seems to work. I did use Easy Off for a few minutes today and that seemed to get off most of the baked on areas. There are still some stubborn places that aren't coming clean, but I can live with that. The enamel is definitely worn on the bottom and one of the sides. There is a place on the side where it is gone completely and rusted, but only about a 1/2" diameter. There is also a quarter sized section under the bottom burner in the back that is not coming up. It is rust colored. Maybe a scorch from a fire? Just the little bit I played with it, the oven seems to work fine. It preheated to 350 in less than ten minutes. I would prefer not to replace it right now as the dishwasher does need to be replaced and we can only afford to do one right now!...See MoreDoes the Capital Connoisseurian actually exist?
Comments (19)teachmkt1 Contrary to the unsubstantiated claims that it didn't recover well from from temperature drops, it does great: took about 5-6 minutes to gain 50F at 300 up to 500F with 2 or 3 stops along the way on a preheat. ____ Unsubstantiated claims? I like to differentiate between --information provided by the manufacturer --unsubstantiated claims which may be a person's stated experience but unaccompanied by independent supporting data --personal opinion Each may be helpful but has to be taken for what it is. Here are some examples. This information is from Capital in the User Guide and may be found HERE It is not my "claim" but Capital's own words. "IMPORTANT: If the oven door is left open for a period of time while cooking or the temperature setting is increased by 150° or more, the oven will go into a rapid recovery mode. This is the same heating as PRE HEAT and uses intense heat from the BROIL, BAKE, and CONVECTION Elements as well as the Convection Fan to heat the oven quickly. This may cause foods to burn." "Open the oven door only when required! Opening the door allows heat to escape and requires the oven to recover which can affect cooking. Check food by using the oven light and viewing through the door glass whenever possible" PERSONAL OPINION HERE>>>Not a "claim" but I wrote on a previous thread that this statement would give me pause because there are times I open the door frequently when using my oven. Trevor Lawson posted a response from Capital on this thread. HERE This is it. Again not my "claim", words from the manufacturer. "Trevor Lawson (Eurostoves Inc) This is the answer I received from the factory due to the last thread. There are two sides to this question and the complaints for each is shown below: COMPLAINT: My oven doesn’t recover quickly when I reset the temperature to a higher setting (+150° F) or leave the door open for overly extended periods of time and takes too long to regain the set temperature. a. SETTING: No quick recovery. Oven will cycle normally despite large temperature drops due to the door being left open, or the oven set temperature being reset to a much higher temperature. The recovery time can be very long for large differentials between oven temp and set temp. COMPLAINT: My oven goes into a quick recovery mode when I reset the temperature (+150° F) or <b>leave the door open for excessive periods of time</b>, and burns my food. a. SETTING: Quick recovery is set. Oven will go into PRE-HEAT mode if the difference between the oven temp and set temp is 150° or more. This reduces recovery time if the door is left open or if the set temp is increased." There is a very prolonged discussion HERE that includes comments by the engineer and many opinions. If you want to have some idea of how long it takes to move the temperature up if you need to raise it, without the preheat, again the user guide linked above answers in the delay bake section. A quote from the user manual (not a personal claim). "IMPORTANT When using the DELAY COOK, the PRE-HEAT cycle is eliminated to prevent food from burning. The oven will take an additional 20-40 minutes to heat to the set temperature. Please take note of the additional time it will take to heat the oven when using DELAY COOK." >>>>>using very basic math and the numbers supplied from the user guide. <<<< Assuming the oven is at 72F to start and you used mid range 30 min as the time required to get to a mid range temperature of 350F, add to the normal preheat again given by Capital as 10 minutes, it takes about 40 minutes to come up 278F. This is 7-8 minutes to come up 50F. Here is an unsubstantiated claim. No test data supplied. >>>My Electrolux oven takes about 60 seconds to raise the temperature 50F. I used an oven a couple of weeks ago that had a digital read out of the temperature and it was surprising how much the temp dropped every time the oven was opened even briefly but the oven kicked on and the temperature was restored in seconds. teachmkt1--"it does great: took about 5-6 minutes to gain 50F at 300 up to 500F with 2 or 3 stops along the way on a preheat" I am not sure what this means. Was this in the preheat mode or do you mean you preheated the oven to 300F and then the preheat went off and you turned it up 50F? Either way we have differing opinions on what is great. MY OPINION VVVV This would not be the oven for me because sometimes I open the oven for many batches of cookies or appetizers, stirring, adding something, taking something out or leave the oven open slightly for some types of baking. Open it three quick times and I can be down 100F and then you are looking at 12-15 minutes(using the variation of teachmkt1's, however the number was obtained vs user's guide numbers) for it to come back up if you don't open again....See MoreFor Claire_de_Luna re: Teflon
Comments (2)Last year one of our columnists, Gary Craig, posted his story of relieving a long standing health challenge which resolved nearly immediately after he threw out his Teflon pans. His story results in many dozens of others who wrote us of similar stories. So, this guy gets "cured" the minute he throws out his Teflon pans, huh? Doesn't that sound completely RIDICULOUS to you? Anyway, here's what a chemistry professor has to say about Teflon: From the current online edition of The Washington Post (you'll probably need to register to read the articles, that's why I'm pasting it here - if you want to see the original article click the link below) BEGIN QUOTE: Don't Toss That Teflon Pan -- Yet By Robert L. Wolke Special to The Washington Post Wednesday, February 1, 2006; F01 Last week's news about U.S. manufacturers' gradual elimination of a certain chemical from their factory emissions and products with nonstick coating caused home cooks to look askance at some of their kitchen equipment. We asked "Food 101" columnist and chemistry professor Robert L. Wolke for his take on the matter. Maybe it's a sign of our times, but who would have expected stories about a chemical compound called perfluorooctanoic acid to strike fear in the hearts of cooks? But the recent news led one authority to say, "I certainly wouldn't use a Teflon fry pan." What's the connection? PFOA is used in the manufacture of fluorine-containing polymers, materials such as Teflon that repel water and resist staining by oil and grease. In addition to nonstick cooking surfaces, consumer applications include microwave popcorn bags and pizza delivery boxes. Although many chemists would be hard-pressed to tell you exactly what PFOA is, it hit the front page of The Post and other newspapers around the world Thursday, after the U.S. Environmental Protection Agency asked eight U.S. chemical companies to substantially reduce and eventually eliminate the chemical from its products and plant emissions. They agreed to do so. Why? Because PFOA -- a synthetic industrial chemical that as far as we know does not exist in nature -- is, according to the EPA, "very persistent in the environment, [has been] found at very low levels both in the environment and in the blood of the general U.S. population, and [has] caused developmental and other adverse effects in laboratory animals." Although research on the environmental and health implications of PFOA has been fragmentary and no correlation between PFOA exposure and human cancer has been found, calls are being made in the United States and as far away as Australia to ban the chemical entirely. Most nonstick cooking surfaces are made of Teflon, or polytetrafluoroethylene. And PFOA is one of the intermediate chemicals used in the chain of chemical-reaction steps that produce it. But the PFOA is virtually all gone before the final material comes off the production line. Intermediate chemicals of one kind or another are part of virtually all chemical manufacturing processes and are not allowed to contaminate the final product. Teflon is microscopically smooth and nonporous (one of the reasons nothing sticks to it). Even if it does harbor trace amounts of PFOA, which is all anyone has suggested, the PFOA is unlikely to seep into food or escape into the air in kitchens -- unless, of course, an empty nonstick pan were abandoned on a hot burner, because above 600 degrees or so (a temperature rarely reached in cooking), the Teflon would begin to decompose into toxic fumes. Before we even see a nonstick pan in the store, its coating already has been heated to high temperatures during manufacturing, partly to get rid of any residual PFOA. In my opinion, PFOA in the environment probably came from factory emissions, perhaps during the high-temperature phases of manufacturing. That's certainly more plausible than blaming me for frying an egg in my nonstick pan. Susan B. Hazen, acting assistant administrator of the EPA's Office of Prevention, Pesticides and Toxic Substances, has been quoted as saying, "The science is still coming in." But she adds that eliminating PFOA "is the right thing to do for our health and our environment." So should we throw away all our nonstick cookware, eschew microwaved popcorn and stop ordering delivery pizza? Some historical parallels exist. On the theory that the mercury in silver-amalgam tooth fillings causes an array of illnesses, some people have had all their fillings removed. And believing that aluminum causes Alzheimer's disease, some people have thrown away all their aluminum pots and pans. If we also throw away our nonstick pots and pans, how are we ever going to cook food to be chewed by our mercury-free teeth? I quote from the EPA's Web page ( http://www.epa.gov/oppt/pfoa/pfoainfo.htm ): "At present, there are no steps that EPA recommends that consumers take to reduce exposures to PFOA because the sources of PFOA in the environment and the pathways by which people are exposed are not known. Given the scientific uncertainties, EPA has not yet made a determination as to whether PFOA poses an unreasonable risk to the public. At the present time, EPA does not believe there is any reason for consumers to stop using any consumer or industrial related products that contain PFOA." So please excuse me while I go fry an egg in my Teflon pan. 2006 The Washington Post Company END QUOTE....See Morekaseki
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