HomeRoast Digest


Topic: Pan Roasting Question (13 msgs / 326 lines)
1) From: Maureen Azcoitia
Has anyone tried pan roasting with a coated cast iron
pan (Le Creuset)?  Are there any adjustments that need
to be made because of the coating?

2) From: john
i'm no expert, but it has been noted that some non-stick coatings give off 
toxic fumes at high temperatures if the pan is empty. anyone else want to 
comment?
john

3) From: Stephen Niezgoda
The dangers of Teflon pans is greatly exaggerated. Most of the warning
websites you see have no references and even if they do it is usually to
some EPA or FDA study that has no name or date attached to it.  I would not
worry about using a coated pan for normal cooking.
There are some dangers in working with Fluorpolymers though, at high
temperatures the polymer will degrade just like any other plastics.  One of
the nastier products is HF acid which is used to etch glass.  Really anytim=
e
you expose a fluoropolymer to temperatures above 500 degrees, you run the
risks of fumes.  For people building new SCTO I would recommend taking it
outside and leaving it on full bast for about 1/2 hour  to burn off  the
coating on the stir-crazy.
There are some reports of "Polymer Fume Fever"  most of these cases involve
people working with Teflon products for long periods of time (like a plumbe=
r
working with Teflon tape all day, or people in the plastics industry workin=
g
with PTFE or ETFE powders) then smoking.  The small pieces of plastic on
their hands get transferred to the cigarette and then they inhale the fumes
while smoking.
The true long term problems with these materials is the fact that they are
so inert at normal temperatures they never degrade in the environment.
For pan roasting I think plain old cast iron would be the way to go.
On 5/4/06, john  wrote:
<Snip>
f
<Snip>

4) From: Richard Hoffbeck
My impression is that we really don't know. Most of the references note 
that Teflon can produce toxic gases at high temperature (one at the 
upper 400 degree level and a couple of others in the 600 degree level), 
but I haven't seen anything that provides the details on the amounts of 
the gas relative to known exposure limits. It can be very toxic to birds 
(as is chocolate and guacamole) so you may want to keep that in mind if 
you have a feathered pet.
I occasionally bird sit for a friend who is ex-EPA. I'll see if she can 
point me to anything more detailed.
--rick
john wrote:
<Snip>

5) From: Reed Taylor
Hi all - been lurking for a while and I guess this is as good a time as 
any to jump in!
One point to note is that most of the Le Creuset pans Maureen was asking 
about are not Teflon / Non-stick coated, but rather use a baked-on 
enamel coating that (I think) should be safe at very high temperatures.  
Generally, I think the knobs and handles are the first things to give 
out on these pans at high temperature.
Thanks for all the valuable info!
Reed
Richard Hoffbeck wrote:
<Snip>

6) From: Aaron
Telfon will give off fumes when heated on a stove if it is empty (ie 
nothing in it to absorb the heat ...ie nothing on it cooking)
coffee might fall into this category given the actual 'contact' surface 
area of the beans to the pan.
If you have birds the fumes will probably kill them.  Birds are very 
sensitive to this kind of thing.  Then again the smoke from roasting is 
probably not going to do very well for polly either.
Chocolate is also toxic to dogs too.  Quacamole it's actually the 
avacado that is the problem, avacado's contain a fairly large amount of 
caffeine.  I had an iquana who'd turn into a real ritalyn child when Id 
feed him avacado.  Don't do it anymore but it wound him up big time 
heh.  A 22 pound 6 foot iguana on a 'buzz' was not always as 
'entertaining' as it might sound.  That little buzzard could break some 
stuff if he started running around and getting into stuff, and would 
usually get locked in his room at that point.
Most any 'non stick' coatings can cause problems if heated up in the mid 
500 to 600 range....  Remember, some of this stuff also goes into ovens 
which can be heated to 450 / 475 degrees.  The real problem is with the 
stove top because the contact area where the pan hits the flame / 
electric burner can be much hotter than that as the hit dissipates out 
through the pan.
Aaron

7) From: Heat + Beans --all the rest is commentary
I don't believe that all Le Creuset coatings are teflon.  You might check.
Regardless, whatever you use for cooking other food shouldn't have worse
health effects for coffee.  I'd be more concerned with wrecking a pricey pa=
n
with an improper stiring utensil than the health effects.  BTW, I'd sure
suggest that you try out a wok for similiar roasting effects but more
efficient stirring/mixing.  Woks are cheap.
Martin
Heat + Beans
On 5/3/06, Maureen Azcoitia  wrote:
<Snip>
--
    all the rest is commentary

8) From: Reed Taylor
Hi all - been lurking for a while and I guess this is as good a time as
any to jump in!
While I don't have any experience with pan-roasting, one point to note 
is that most of the Le Creuset pans Maureen was asking about are not 
Teflon / Non-stick coated, but rather use a baked-on enamel coating that 
(I think) should be safe at very high temperatures.  Generally, I think 
the knobs and handles are the first things to give out on these pans at 
high temperature.
Reed
Richard Hoffbeck wrote:
<Snip>

9) From: Brian Kamnetz
Pecan Jim used to recommend, IIRC, 14 ga carbon steel woks. Should be
approximately the thickness of a nickel.
Brian
On 5/4/06, Heat + Beans --all the rest is commentary
 wrote:
<Snip>
.
<Snip>
pan
<Snip>

10) From: Richard Hoffbeck
My friend did a quick search of PubMed and didn't find anything 
interesting on the issue. She said she thought that most of the stuff 
EPA had on the subject were case reports, i.e. my bird died when I 
burned my eggs, and so on.
She did pass on this link to an article from the Washington Post that 
was written by a chemistry professor at Pitt she thought summarized the 
thinking on the subject.
--rickhttp://www.washingtonpost.com/wp-dyn/content/article/2006/04/25/AR2006042500346.htmlReed Taylor wrote:
<Snip>

11) From: Vince Doss
On 5/4/06, Aaron  wrote:
.....SNIPPAGE....  I had an iquana who'd turn into a real ritalyn child whe=
n
Id
feed him avacado.  Don't do it anymore but it wound him up big time
heh.  A 22 pound 6 foot iguana on a 'buzz' was not always as
'entertaining' as it might sound.  That little buzzard could break some
stuff if he started running around and getting into stuff, and would
usually get locked in his room at that point.
I am still laughing out loud...I blew coca-cola out of my nose when I read
this...I work in a school and one of the teachers has a baby iquana in his
class...have also seen a "ritalyn child" or two.

12) From: Sandy Andina
--Apple-Mail-6-954491455
Content-Transfer-Encoding: 7bit
Content-Type: text/plain;
	charset-ASCII;
	delsp=yes;
	format=flowed
I thought the coating on LeCreuset was vitreous porcelain enamel-- 
AFAIK, inert.  Now, the nonstick LeCreuset is a different story, and  
I think that might be some form of PTFE (Teflon, T-Fal, Silverstone,  
etc.).
On May 4, 2006, at 10:52 AM, Heat + Beans --all the rest is  
commentary wrote:
<Snip>
Sandy
www.sandyandina.com
--Apple-Mail-6-954491455
Content-Transfer-Encoding: quoted-printable
Content-Type: text/html;
	charsetO-8859-1
I thought the coating on =
LeCreuset was vitreous porcelain enamel--AFAIK, inert.  Now, the =
nonstick LeCreuset is a different story, and I think that might be some =
form of PTFE (Teflon, T-Fal, Silverstone, etc.).
On May 4, =
2006, at 10:52 AM, Heat + Beans --all the rest is commentary =
wrote:
I don't believe that all Le Creuset coatings are teflon.  = You might check.  Regardless, whatever you use for cooking other food = shouldn't have worse health effects for coffee.  I'd be more concerned = with wrecking a pricey pan with an improper stiring utensil than the = health effects.  BTW, I'd sure suggest that you try out a wok for = similiar roasting effects but more efficient stirring/mixing.  Woks = are cheap. Martin Heat + Beans On 5/3/06, Maureen = Azcoitia <mauazc> = wrote: Has anyone tried pan roasting with a coated cast iron pan (Le = Creuset)?  Are there any adjustments that need to be made because = of the = coating? homeroast = mailing list http://li=sts.sweetmarias.com/mailman/listinfo/homeroast To change your = personal list settings (digest options, vacations, unsvbscribes) go to = =">http://sweetmarias.com/maillistinfo.html#personalsettings
--     all the rest is = commentary = --Apple-Mail-6-954491455--

13) From: rnkyle
This is a multi-part message in MIME format.
here is a nice link on pan Roasting.http://snipurl.com/l17r


HomeRoast Digest