Green Living
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Trying to decrease my use of foil
I have a glass nonstick pan - although it is considered "green" and not traditional teflon or whatnot.
I have recently been trying to cook as much as possible in these pans instead of lining stuff with aluminum foil. I don't know why this didn't occur to me before!
I guess my only question is, is stuff going to cook differently on a glass/ceramic surface compared to metal/foil.
Re: Trying to decrease my use of foil
Glass does conduct heat better, so food may cook slightly faster.
I like my glass pans. Although I never line anything with foil... I just grease the heck out of any baking pan.
Some things might, but not just typical browning and roasting or casseroles.
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