<http://schema.org/articleBody>
" Living Without Teflon  Q: I&amp;#039;m shopping for new cookware. I&amp;#039;m thinking maybe stainless. We want to toss the Teflon. My problem is that I have never cooked on anything other than Teflon-coated pots and pans. I&amp;#039;m worried that everything is going to stick, or I&amp;#039;ll have to use more oils when cooking. Any suggestions would be a great help. Thanks to all.  mselmerfud   A: You are likely to find that foods stick to pans that do not have a nonstick finish and that you will need to use additional oil to prevent sticking. With stainless steel cookware, the problem will be most noticeable. We suggest that you try anodized aluminum cookware or cast iron with or without an interior matte finish. These types of materials, while not nonstick, are stick resistant and may require less fat to prevent sticking and will be easier to clean. You may want to consider keeping one nonstick pan just for omelets, which are extremely difficult to prepare in a pan that is not coated with Teflon or another nonstick finish.  Convection Ovens  Q: I am considering getting a new gas range. However, I am confused about regular gas heat, convection and true convection. Can someone help me decide which model range is best?  mamaboslew2   A: A convection oven uses a fan to circulate hot air in the oven to speed up cooking and promote browning. Ovens with true convection or European convection also have a third heating element in the rear of the oven near or around the fan. Most gas ovens do not have this third heating element. In our tests, we have seen good results from convection ovens using both gas and electricity when roasting meats and poultry. There are significant time savings, and the foods come out well-browned and extra-crispy. In general, we are less satisfied with baking results. Sometimes cookies or cakes will show a &amp;quot;sand drift&amp;quot; pattern from the moving air. And as baked goods are in the oven for a shorter time, the time savings are less significant. Therefore, we would recommend a convection oven if you often prepare roasts but not if you use your oven almost exclusively for baking.  Slow Cooker Burns  Q: I am hoping someone can help me! I recently received a new slow cooker as a gift because I have to do so much cooking from scratch. I accidentally brushed up against the outside while it was cooking and received a nasty burn. Needless to say, I have returned it and went back to my tiny but non-burning slow cooker that I have had for many years. Is there a slow cooker out there that is safe to have with kids (or klutzy adults) around? If so, does it also do a good job and keep a decent seal and not lose too much moisture? I greatly appreciate any suggestions.  noglutenhomecookin  A: Unfortunately, there are no slow cookers on the market that stay cool on the exterioror while they are operating. Manufacturers are aware of consumer concern and are working on addressing the problem. In the meantime, slow cookers need to be handled like all heat-producing appliances with care. They should be pushed to the rear of the countertop when they are in use, and children should be taught to keep away from them just as they are instructed to stay away from the stove. All slow cookers need to have a way for some steam to escape to prevent them from rocking and sputtering. We have found in our tests that Rival brand Crock-Pots allow steam to escape but not so much that a good deal of liquid is lost, leaving the cooker difficult to clean.  Copper in a Teapot  Q: I have a silver-plated teapot, and the inside shows a little green in a dot shape, showing copper. Can I still make tea in the pot, or does the acid from the tea react with the copper? Thank you for your words of advice.  Twizette  A: We suggest that you replace your teapot for boiling water. The FDA cautions against using unlined copper for general cooking because the metal is relatively easily dissolved by some foods with which it comes in contact and, in sufficient quantities, can cause nausea, vomiting and diarrhea. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/institute/a12767/ghri-franke-food-appliances/>