Silicone bakeware and iron skillets
Since starting chelation we’ve rid of all the aluminum pots and pansand bakeware and replaced everything with iron skillets and siliconebakeware. I bought most of my stuff at wal-mart which was expensiveb/c it’s $10 per piece of silicone bakeware and we spent $60 on 2muffin pans, 1 cake pan, 2 flat pan covers, and a bread square thing.
Did anyone else replace their cookware and if so did you find cheapersilicone bakeware? For Christmas I’m planning to purchase this for mymom, grandmother, in-laws, and my sister so that they will havesomething to cook Sasha food with. I found Iron Skillets at Rich’s for$9.99 for 3 skillets so that was a great deal. It’s the siliconebakeware that’s breaking us.
This post tagged as: chelation
Matthew Lourence said,
Wrote on February 13, 2007 @ 2:21 pm
Have you considered glass? I love it & have used itfor about 15 years, both stove top and oven. Visionscookware is inexpensive, enough so it’s easy toreplace if you happen to break something, which rarelyhappens. It’s pretty durable.
Luna Kernell said,
Wrote on February 14, 2007 @ 8:31 am
I’m coming in late on this. Is it okay to use silicone bakeware? Does it emitany toxins incooking?
Shane Dearmond said,
Wrote on February 14, 2007 @ 1:17 pm
Silicone bakeware does not have any metals in it where as normalpots and pans that you may use usually has aluminum or sometimeslead in them. Silicone bakeware is safe to use. So is iron skilletsand glass dishes. I only use glass for casseroles though. Not a bigfan of the glass b/c of how much I have to grease them to get foodto not stick and I’m still scrubbing a day later.
Santina Winkelbauer said,
Wrote on February 15, 2007 @ 8:04 pm
At least as I understand it, it isn’t the metal issue that people areconcerned with when dealing with silicone stuff, but the silicone itself. Thequestions are whether, over time, the silicone leaches into the food, possiblycausing problems like with the silicone breast implants, as well as the originalquestion regarding toxic fumes. I’m still not convinced it’s safe enough to buyfor our family, but am open to discussion.
Shane Dearmond said,
Wrote on February 16, 2007 @ 8:07 pm
Well from what I understand silicone is safer than the metals in thepots and pans that we were currently using. There is always going tobe an issue with something. you just have to pick your battles andsettle sometimes. My grandmother has used silicone bakeware foryears and I always though she was crazy but it’s a different type ofsilicone combination than what is found in breast implants so itsnot really fair to compare the two. From all the studies I’vepersonally seen on silicone bakeware there has never been anysilicone leakage into foods. The stucy was done by the brandcalled “King Silicone Bakeware” and they used the same bakeware inthe study over a 5+ year period of time to see how “durable” itwould be but in the end they found it to be more than just durableover a long period of time and to hold up in heat 500 degrees butthat no contamination was ever administered into the foods.
Even glass cookware have concerns with many people b/c of what isused in the glass (added things other than glass). Same for Ironskillets. They is always soemthing and in our case this is theoption I chose as a safer way to cook while chelating. I guess it’smore of a personal choice than anything. I just can’t imaginechelating and using the aluminum/lead/heavy metal pots and pans.
Winfred Berno said,
Wrote on February 17, 2007 @ 2:58 am
I had a silpat sheet for about 8 years and it doesn’t even have ascratch on it. Recently, as part of my research, I got curious aboutthe silicone bakeware that resulted in the wake of the silpatintroduction. I went out to investigate it’s saftey and theinformation I found time and time again was quite complellngly in itsfavor… It’s molecular bond is so strong under heat and pressure itmakes those microwave proof dishes look like saran wrap. It reallydoes hold up to heat over a long period of time, but as withanything, if you are skeptical stick with the tried and true forsafety: iron, stainless steal, stoneware, and glass.
Luna Kernell said,
Wrote on February 18, 2007 @ 6:33 pm
This is what I was wondering. I figured it would emit a gas afterawhile, just like plastic does. I’ve read warnings on freezing foodin certain types of plastic because it emits a toxic gas into thestored foods. That’s why it’s recommended not to freeze bottledwater.
Thank you for the information
I’ve been eye-balling it to replacemy muffin tins. 
Shane Dearmond said,
Wrote on February 19, 2007 @ 10:18 am
I have some glass but silicone is better in my opinion. I reallylike how you never have to grease it and the food just clides rightoff of it. Food never sticks to ours. I use as little greasing,butter (soy butter that is), and salt as possible. Not having togrease it was a huge deal to me. Also Glass to me doesn’t make greatcup cakes. I’m just hooked on the silicone.