Calphalon is considered safe due to its FDA approval. However, Calphalon cookware uses a non-stick finish that overlays anodized aluminum. According to Your Cookware Helper, if the non-stick surface wears off, acids can react with the aluminum and create toxicity.
Anodization is an electro-chemical process which makes aluminum, a naturally soft metal, harder and more durable. Through this process, aluminum becomes 30 percent harder than stainless steel. The end result is a product which resists the rigors of cooking, such as abrasion, corrosion and high temperatures. If properly maintained, anodized cookware does not lose its non-stick surface and can last for decades.Learn More
According to the Mayo Clinic, stool softeners are generally considered to be safe when taken during pregnancy. Stool softeners are not likely to harm a developing baby because little of the active ingredient in stool softeners is absorbed by the body.Full Answer >
Season, clean and care for a new cast-iron frying pan by covering the surface with cooking oil, baking it for an hour, and removing the remaining oil with paper towels. After using the pan, scrub off stuck-on food with a nonmetal brush, and rinse it with water.Full Answer >
There are many different methods used to open the lid of a jar. Using a combination of these methods in a step-by-step process, including running the lid under water and using a towel to get a stronger grip is the easiest way to get the jar open.Full Answer >
Wash stainless steel pots by hand washing with mild soap and water, drying carefully and avoiding damaging cleaners. Try baking soda, nylon pads or heat to remove tough, burned-on foods.Full Answer >