Eupathic Impulse

Supporters
  • Content count

    8,195
  • Joined

  • Last visited

Community Reputation

318 Excellent

About Eupathic Impulse

  • Rank
    abstract noun

Profile Information

  • Nationality Canadian
  • Gender Male
  • Interests My meaning.

Recent Profile Visitors

19,491 profile views
  1. The 2020 US Presidential candidates

    The consumer debt crisis is a mess and people are going to have to choose between "schoolyard fairness" and large scale economic stability.  As usual.
  2. So one more good thing might come out of the coalition talks.   http://www.handelsblatt.com/finanzen/immobilien/nachrichten/koalition-und-makler-mieter-zahlen-bald-keine-provision-mehr/9029050.html   The whole odd upfront Provision thing was a rather irritating aspect of the market here. This seems like a good update to the model.
  3. Ceramic-coated cookware: safety and value

    I do most of my cooking on an induction plate in a large carbon steel wok and some stainless steel pots (all bought at discount venues), and I scrub out anything that sticks immediately after use. I don't own any non-stick cookware---I am normally somewhat skeptical about health scares ("gack! chemicals! away demonic molecules! back, I say!"), but I don't trust myself not to scrape at the Teflon with metal and then eat the Teflon, heh. However, I have been looking to expand my set of cooking instruments, even if I decide to get rid of most of my implements on leaving Germany.   Now...last week, Karstadt in Saarbrücken had an excellent sale on non-stick cookware...but ceramic-coated, not Teflon, by what is normally (apparently) an expensive make, Ballarini. Specifically, Ballarini Rivarolo induction-friendly cookware (iron bottom, aluminum layers, white ceramic coating, silicone handle). I thought, "aha! not Teflon, ceramic is the epitome of safe, right?" Bought two pans of different sizes. Allegedly, you can use metal implements on it without immediately scratching it, although it's not recommended.   So, I did some quick research after I got home: "ceramic-coated" is not literally ceramic but some sort of nanotech (normally for me, yay) spatter technology, and the health characteristics and durability vary with the make. There was an Israeli consumer report that found that one brand made in Korea and sold cheaply in Israel tended to release the non-healthy sort of heavy metals into food, but the more expensive kinds did not.   Thus:   1. Is anyone familiar with Ballarini products? I don't recognize the brand (not common in Canada and probably not the USA either). How do they rate compared to e.g. WMF?   2. Anyone have any experience cooking on ceramic-coated?   I also just bought a whole lot of ingredients to try out an interesting Chinese recipe with which I wanted to inaugurate the purchase, but have held off.