Why eat farmed ? As I said, farmed salmon has color added in the feed. Natural feed he suggests is ok. So what wild salmon eat are tiny crustaceans along the ocean bottom. Natural for a farmed fish are these products.Farmed salmon are fed dry pellets. They contain around 70 percent vegetable ingredients and 30 percent marine raw materials like fishmeal and fish oil. … Vegetable ingredients in fish feed are derived from plants like soy, sunflowers, rapeseed, corn, broad beans and wheat. They are not naturally that color. The color is in the feed. Read up on it. I buy wild Pacific salmon from any of the Pacific coast areas of the US and Canada. There are 5 kinds of Pacific salmon and and not all are as pricey as king (chinook) or sockeye (red).

I did read that Costco stopped buying their farmed salmon from Faroe Islands due to pressure from the public because apparently they also do whaling as well. Around 800 long-finned pilot whales and some Atlantic white-sided dolphins are slaughtered annually, mainly during the summer. Google it and it is very disturbing. Hard to believe HSN does not know this. Costco now buys from Norway. However color is added to the feed and it says that on the label.

I always use parchment paper when I roast vegetables. Just something I learned in my cooking classes. I think that the pans just do not stand up to the high temps of 400 and above. They just are really too thin. I also think that is why they buckle at those temps. I use made in USA Nordic ware.commercial grade I have been able to get stains out using a cleaner I also use on my glasstop range. It is Campanelli’s Cleaning Paste . They used to sell it on QVC but now I get it on Amazon. Also cleans inside of oven and oven doors as well.

I,too, have switched to mostly stainless steel with the exception of Curtis Stone skillets. I use his skillets when I am cooking something that will take total prep and cook in less than 30 minutes. However most of my cookware is either 5 ply AllClad or Le Creuset smaller pieces (big ones are too heavy for me). Yes they cost more money but they are made in the US or France for the most part and I like the quality. BTW look up how to season your stainless to make them basically nonstick. It is similar to seasoning a cast iron skillet but not so much heat to do it. However I do find that most folks use too high a heat. I got on the Q a small nonstick cast iron skillet from an Iron Chef and it came with the directions to only use low or medium heat. I get my pieces either on sale on the Q, on a sale and free shipping from one of the better cookware store or the best source is a seconds online store for AllClad. If it has a small ding or dent they cannot sell it, so it goes to the seconds store.