Re: Non metal cookware & silverware

[Guest guest]

Not so sure about some of the advise. Replace metal with plastic? I think

plastic is much more likely to leach undesirable chemical toxins that metal

utensils. Glass is the most inert. Ceramic is good too but poor quality

imported ceramics have caused lead poisoning. Lead is the worst of the metals.

At 10:18 PM 5/23/2002 -0700, you wrote:

>Anyone also concerned about the harmful metal content

>that we may be consuming via our cooking appliances??

>

>I found a good starting link and I am going to replace

>all of my pots & pans & silverware with non-toxic

>stuff.

>

><http://rd.mailshell.com/www.electroherbalism.com/Naturopathy/Therapies/Toxins/\

Toxin%20Avoidance/Metals.htm>http://www.electroherbalism.com/Naturopathy/Therapi\

es/Toxins/Toxin%20Avoidance/Metals.htm

>

>THAT is my next purchase in addition to filters for

>the kitchen and bathroom.

>

>

>

>

>__________________________________________________

>

[Guest guest]

> I found a good starting link and I am going to replace

> all of my pots & pans & silverware with non-toxic

> stuff.

,

Personally, I wouldn't do that. That sites recommendations seem way

off-base to me. Plastic is just about the most undesirable material

to have around you or your food. Aluminum isn't good either. Glass

and quality ceramics are fine. I have great difficulty believing

that steel and iron are problematic...although I'd certainly avoid

using acidic foods in iron cookware.

The problem with the plastics is that they leach chemicals that mimic

hormones...especially when exposed to heat.

[Guest guest]

In a message dated 5/24/2002 10:01:06 AM Central Daylight Time,

scott@... writes:

>

> > My mother gave me this claybake pot from the seventies. It isn't

> glazed and

> > it wasn't imported, but I'm wondering if it might have other nasty

> stuff in

> > it? Has anybody ever seen or used one?

> > Astrid

>

> Hi Astrid,

>

> I haven't, but there are lead testers that are available quite

> cheaply that are like a little disposable stick. You press them

> against the material being tested. If there's lead present, the

> stick changes color or something. You might want to see if your

> hardware store carries these and test it to find out if there's any

> lead in it...

>

>

>

You might even try your USDA extension office, those folks are good about

these types of things. Ours offers cooking classes and all sorts of things so

they might be able to test it for you.

Belinda

[Guest guest]

My mother gave me this claybake pot from the seventies. It isn't glazed and

it wasn't imported, but I'm wondering if it might have other nasty stuff in

it? Has anybody ever seen or used one?

Astrid

----- Original Message -----

From: Alec <me@...>

< >

Sent: Friday, May 24, 2002 2:41 AM

Subject: Re: Non metal cookware & silverware

> Not so sure about some of the advise. Replace metal with plastic? I think

> plastic is much more likely to leach undesirable chemical toxins that

metal

> utensils. Glass is the most inert. Ceramic is good too but poor quality

> imported ceramics have caused lead poisoning. Lead is the worst of the

metals.

>

> At 10:18 PM 5/23/2002 -0700, you wrote:

> >Anyone also concerned about the harmful metal content

> >that we may be consuming via our cooking appliances??

> >

> >I found a good starting link and I am going to replace

> >all of my pots & pans & silverware with non-toxic

> >stuff.

> >

>

><http://rd.mailshell.com/www.electroherbalism.com/Naturopathy/Therapies/Tox

ins/Toxin%20Avoidance/Metals.htm>http://www.electroherbalism.com/Naturopathy

/Therapies/Toxins/Toxin%20Avoidance/Metals.htm

> >

> >THAT is my next purchase in addition to filters for

> >the kitchen and bathroom.

> >

> >

> >

> >

> >__________________________________________________

> >

[Guest guest]

--- In @y..., " Astrid Froese " <astrid.froese@s...>

wrote:

> My mother gave me this claybake pot from the seventies. It isn't

glazed and

> it wasn't imported, but I'm wondering if it might have other nasty

stuff in

> it? Has anybody ever seen or used one?

> Astrid

Hi Astrid,

I haven't, but there are lead testers that are available quite

cheaply that are like a little disposable stick. You press them

against the material being tested. If there's lead present, the

stick changes color or something. You might want to see if your

hardware store carries these and test it to find out if there's any

lead in it...

[Guest guest]

At 09:10 AM 5/24/2002 -0400, you wrote:

>My mother gave me this claybake pot from the seventies. It isn't glazed and

>it wasn't imported, but I'm wondering if it might have other nasty stuff in

>it? Has anybody ever seen or used one?

>Astrid

I used one for a long time -- they are great! Basically if they are not

glazed then oils from your food glom onto the clay and nothing sticks.

Which sounds gross, but it's basically the same for cast iron and woks.

They clean really easily: Just rinse with water. You are not supposed to

use dish soap because it goes into the pores and things can taste like soap

-- but I used baking soda on mine from time to time.

The lead problem is mainly in glazes, which are full of all kinds of heavy

metals. Clay is just dirt -- it wouldn't have much lead in it unless it was

contaminated. And the high-fired (cone 12) clay is basically almost glass

and doesn't leach much of anything. And it's a moot point once all those

oils are baked onto it.

If it isn't high-fired, then the main danger is that they break easily. You

can kind of tell by tapping them: the really hard, stoneware kind of " ping "

means high-fired.

Now, whether or not the OILS become carcinogenic or something after all

that baking is another question! In general though, clay-pot cooking is

always water-based, so the temps would be below 212 or so.

Heidi Schuppenhauer

Trillium Custom Software Inc.

heidis@...

[Guest guest]

Heidi-

>Now, whether or not the OILS become carcinogenic or something after all

>that baking is another question!

Jeez, that's a good question, particularly about cast iron pots and pans,

which are exposed to higher temperatures.

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