Interesting article about fat...

[Tuckervill]

Call me weird, but I don't like buttered bread... I used to use butter for cooking eggs, but now that I've discovered cooking spray I'm a convert. It doesn't taste nasty like eggs cooked in oil can and it actually works better for releasing fried eggs too. It's also super easy to apply to a waffle iron and my husband likes making whole grain waffles .

I never eat butter on bread, either, unless it's at a restaurant with special herbed butter or something. Then just a taste. I don't eat gravy, either--not since I was a child, but I make good gravy.

I've used real butter for about 8 years, too, and olive oil.

You're no so weird.

I have trouble getting enough protein in my diet since I started seriously losing weight. I never hit the goal, so I've taken to eating 4 slices of lean deli ham as a snack. I will always eat meat, too, but as a "condiment", like Christianne Northrup says.

Karen

Karen

[bmccasland]

But there is something about butter melted on a warm slice of whole wheat bread fresh from the oven... aaaah. which is why it doesn't occur very often

My problem with the sprays is two things - the spray can, and inhaling the aerosol oils. When I used them, I had to go outside to spray, sticking my nose up wind. Now I don't bother. But I don't cook eggs for breakfast either. For sauteing veggies or other things I use some olive oil in a non-stick pan. If I'm going to bake I use paper muffin tin liners (for muffins) or crisco to grease the pan. Heck if I'm going to bake a cake, what's a little crisco when there's a couple of sticks of butter involved anyway? Moderation folks, in moderation, and share!

[Wahine]

My Dad had one of these and swore by it.

http://www.amazon.com/Endurance-RSVP...d_sbs_gf_img_3

No aerosol, can still use olive oil, or my favorite, walnut oil.

[Flybye]

I have started to use light tasting olive oil and salt on my popcorn instead of butter and salt. I have my whole family hooked.

Come to the other side............. I will have you converted in no time!

[OakLeaf]

Yup, I use those pump sprayers too. I used to have another one for hair spray, and I'd fill them with spray that came in the regular non-aerosol bottles. I can't stand the waste, toxics and greenhouse gases involved in single-use aerosol cans.

Only thing is they're a real PITA to clean. It can be done though. Very warm water and a lot of dish soap, pump and spray through about a kawillion times, repeat with plain rinse water.

But I don't obsess over the amount of oil I use for sauteeing, and more often than not I'm cooking beans in the pressure cooker which requires a tablespoon or two of oil to keep the foaming down. So mostly I use the oil sprayer for greasing my silicone baking pans. Not that I do a lot of baking... and that's pretty much the only time I use butter (never margarine or crisco)

[kelownagirl]

You're supposed to wash them??

[OakLeaf]

You're supposed to wash them??

I guess if you're using them pretty constantly they stay flushed out. I don't worry about it until the oil starts smelling rancid

[Tuckervill]

I don't use non-stick pans anymore--they have some serious health issues of their own. No aluminum, either. Either stainless steel (with things that won't stick in the first place), or for eggs, gravy, etc., a very well-seasoned 30-year-old cast iron skillet, and its smaller companions. I got an enameled cast iron soup pot for xmas and I'm very pleased with it.

Karen

[Jolt]

I don't use non-stick pans anymore--they have some serious health issues of their own. No aluminum, either. Either stainless steel (with things that won't stick in the first place), or for eggs, gravy, etc., a very well-seasoned 30-year-old cast iron skillet, and its smaller companions. I got an enameled cast iron soup pot for xmas and I'm very pleased with it.

Karen

Yeah, I'm trying to get away from the nonstick pans myself after hearing about the problems with Teflon. As far as aluminum, the only time I cook in that is if I'm backpacking (the weight difference between that and stainless steel is quite significant when you're carrying everything on your back!). The only thing that stinks about avoiding the nonstick skillets is that the stainless steel one I've been using is the PITS to clean after cooking eggs etc. in it!!!

[OakLeaf]

stainless steel one I've been using is the PITS to clean after cooking eggs etc. in it!!!

Try old fashioned cast iron. It's a bit of work to get it properly seasoned, but once you've got a season on it, it's as non-stick as Teflon.

Most of my cookware is Le Creuset (enameled cast iron). Not nonstick, but way easy to clean. Scour it, soak it, throw it in the dishwasher. Love the stuff.

As far as bakeware, silicone! silicone! Totally nonstick, flexible and nontoxic.

I still long for a skillet I can abuse, though, and as much as I love it, cast iron ain't it. Does anyone know anything about Calphalon One?

[kelownagirl]

Hey I was looking at the silicone stuff the other day. Does it change the way you bake at all ie length of time, temp etc?

As far as the teflon etc thing - I'm not afraid. I gave up on worrying about every little thing, for better or worse. If the govt says it's bad and takes it off the market, then I'll stop using it. Maybe I got my head in the sand but it isn't worth the worry to me...

[smilingcat]

love butter. Used to buy it case at a time(30lb to a case) unsalted for cooking.

My cookies do not use crisco, or vegetable oil nor do my brownies. My palmiers only use real butter and so does my brioch. Come to think about it I DON'T USE CRISCO or the spray on stuff. I only use old fashioned unsalted butter, olive oil, canola, peanut and sesame. I've learned not to use lard.

my pancake recipe has butter. so does my bread, muffin, ...

The trick is like Beth says: IN MODERATION. I use butter to season not to drown my food in it.

Most all of my sauces start with butter or use butter to "polish" the sauce. The sauce I make are really flavorful and wonderful. You only need a dab. You don't have to drown your food in it.

my fav sauces: Bechamel, Mornay (adulterated Bechamel), Hollandaise, Bernaise, mayo (and its variation) all use butter.

Gravy is a sauce. I only use small amount of dripping to give it depth. Use the dripping to make a roux. brown or dark is fine. then I use strong stock and DRINKING wine. I polish the gravy with little bit of butter and lemon juice for that sparkle in taste.

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fried eggs: its not fried if ain't fried in butter or bacon drippings. If you don't want it stuck on the pan and not use a cast iron or teflon, have it poached. Eggs Benedict with terragon hollandaise sauce.

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who was asking about the silpads or the silicon mold. DON'T GREASE them. Silicon molds and silpads are there to release your cupcake, bread, cake etc without the need of butter or oil. I wash my "silpads" with strong detergent at the end of the day.

Temperature setting and baking time varies with the brand you use.
If the pad is thick add about 5 minutes. if it is dark brown or dark orange drop the temperature. And if you are using a convection oven, drop the temperature a minimum of 25 degrees and reduce your cooking time. Unfortunately, only way to know for sure is trial and error. Oh the only exception is when I'm baking choux pastries as in puff pastry or eclair shells. Those have to be baked at 425F

smilingcat

[Tuckervill]

Lodge sells pre-seasoned cast iron these days. However, it's not difficult to season cast iron. Grease it up and put it in a low oven. I cook outdoors with cast iron Dutch ovens and I seasoned those in the fire. The best way to season them is to use them. Don't use soap to clean them (gets in the seasoning and "flavors" your food). Dry thoroughly before putting away. I do it the old fashioned way by putting it on the stove and turning on the heat until hot, then let it sit there until cool.

I spray Pam on my Dutch ovens before I put them away in their cases until next time. I never oil the pans I use daily, because they live on the stove top and don't have time to rust.

I lusted after the Le Creuset, but settled for a cheaper alternative.

Karen

[Eden]

Crisco is pure hydrogenated oil.... I wouldn't even use it to grease a pan....

My brownie recipe has applesauce in it ... no oil or butter needed. The only added fat is from the egg yolks and you'd never know. I've recently discovered that in some baking recipes applesauce is a great substitute. It will not work in recipes that use fat to create flakiness - so no biscuits, pies etc, but it does work really well in brownies and quickbreads.

[Jolt]

Crisco is pure hydrogenated oil.... I wouldn't even use it to grease a pan....

I agree--YUCK! When I'm home, I always give my mother a hard time if I see her use it.