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    • Rick

      Members Only Fluid Forum View   08/08/2017

      Fluid forum view allows members only to get right to the meat of this community; the topics. You can toggle between your preferred forum view just below to the left on the main forum entrance. You will see three icons. Try them out and see what you prefer.   Fluid view allows you, if you are a signed up member, to see the newest topic posts in either all forums (select none or all) or in just your favorite forums (select the ones you want to see when you come to Fishing Minnesota). It keeps and in real time with respect to Topic posts and lets YOU SELECT YOUR FAVORITE FORUMS. It can make things fun and easy. This is especially true for less experienced visitors raised on social media. If you, as a members want more specific topics, you can even select a single forum to view. Let us take a look at fluid view in action. We will then break it down and explain how it works in more detail.   The video shows the topic list and the forum filter box. As you can see, it is easy to change the topic list by changing the selected forums. This view replaces the traditional list of categories and forums.   Of course, members only can change the view to better suit your way of browsing.   You will notice a “grid” option. We have moved the grid forum theme setting into the main forum settings. This makes it an option for members only to choose. This screenshot also shows the removal of the forum breadcrumb in fluid view mode. Fluid view remembers your last forum selection so you don’t lose your place when you go back to the listing. The benefit of this feature is easy to see. It removes a potential barrier of entry for members only. It puts the spotlight on topics themselves, and not the hierarchical forum structure. You as a member will enjoy viewing many forums at once and switching between them without leaving the page. We hope that fluid view, the new functionality is an asset that you enjoy .
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Anyone using ceramic cookware?

 

We got rid of our Teflon stuff years ago and have been using stainless steel for quite a while. We still seem to have a hard time with certain things sticking in the SS if you are not super careful. My wife picked up the ceramic pan pictured below a couple months ago and we have been using it a lot. 

 

Anyone using ceramic? Anyone ever heard of this brand? It seams cheap to me, looks like I can buy an entire set of it for about $80.00. Any downfalls to ceramic cookware?

cookware ceramic 1.jpg

cookware ceramic 2.jpg

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Like the old Teflon coated stuff chipping from years ago. It will be the next thing we're all going to die from in a few years! :D

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never used ceramic, been thinkin of trying that cooper whatever its called frying pans!!!!!!!

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At that price I would wonder about the quality of the metal construction and how evenly heat will be distributed.  

 

Not sure why you are avoiding "teflon" pans, but a well seasoned cast iron or carbon steel pan comes pretty close to being non-stick.   Gotta be careful with how you clean them and minimize cooking stuff like tomato sauce in them, but otherwise they work great.  

Getting the seasoning on them can be a little bit of a pain, but not that bad. 

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3 hours ago, delcecchi said:

At that price I would wonder about the quality of the metal construction and how evenly heat will be distributed.  

 

I thought that too but the one that we have had for a couple of months now seems to work just as good as our more expensive SS pans and so far is holding up great and looks as good as new despite daily use.

 

3 hours ago, delcecchi said:

 

Not sure why you are avoiding "teflon" pans,

 

I'm sure you are attempting to bait me into a debate here but I'm dumb enough so I'll be your huckleberry.....

 

I understand that for the most part Teflon pans and the PFOA's they contain are generally safe to use but you need to take some precautions like not over heating the pan,  ventilating the cooking area well, taking care not to chip or scratch the coating so it doesn't end up in your food, etc.


The problem is, I want my family to be safe and I don't always do the cooking so I am not always in control of the above conditions. 

I worked in a place for a short period of time back in the early 90's that worked with Teflon coated plastics. We had to machine, heat, bend and work this plastic using all sorts of methods. Whenever we had to use any heating method on the plastic we wore masks that ventilated air in from the outside. Still, once or twice a year, most everyone in the plant would get something they called "The Teflon Flu" where you would be sick for a day or so. That didn't seem too healthy to me so I avoid Teflon.

 

3 hours ago, delcecchi said:

 

but a well seasoned cast iron or carbon steel pan comes pretty close to being non-stick.   Gotta be careful with how you clean them and minimize cooking stuff like tomato sauce in them, but otherwise they work great.  

 

Yep, I've been using them for years but I'd like to try something easier if it exists.

 

3 hours ago, delcecchi said:

Getting the seasoning on them can be a little bit of a pain, but not that bad. 

 

Keeping the seasoning on them is even harder sometimes.

 

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Sounds like you have it under control.    I'm not convinced about the teflon thing, since it needs to be heated into the 600 degree range to be a problem.   Not trying to get into a debate here at all, I was just wondering, since I have not heard much recently about any issues.  

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1 hour ago, delcecchi said:

Sounds like you have it under control.    I'm not convinced about the teflon thing, since it needs to be heated into the 600 degree range to be a problem.   Not trying to get into a debate here at all, I was just wondering, since I have not heard much recently about any issues.  

 

Me neither.

That's why my post was just asking if anyone here had any experience with ceramic cookware.

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We switched to the copper stuff and stainless steel. Looked at the ceramic and stonewear stuff but haven't been too successful at finding anything that works with induction and is in the right price point. 

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