Re: Iron was Re: memory and sea salt

[Guest guest]

Nah, this is my Grandmother's wisdom speaking. The oil coating

prevents the oxidation of iron. It also acts as a non-stick surface

when it is done correctly. Very few people seem to know how to

properly season or care for cast iron - so I don't know if I would

trust a study unless they guarenteed the seasoning was done correctly

(so the pans don't rust and the foods don't stick).

I'll keep an eye out for one. If you find one before me, would you

kindly forward it to me?

Thanks!

-Lana

On 1/6/06, Idol <Idol@...> wrote:

> Lana-

>

> >Your cast iron pans should be well seasoned with oil. You should

> >never wash them with soap (because it ruins the oil barrier) - just

> >rinse with water and wipe clean. That will protect you from the iron.

>

> Is there any evidence of this? I seem to remember reading a study

> which showed substantially higher iron levels for cast iron users,

> maybe on this list.

>

>

>

>

> -

[Guest guest]

On 1/7/06, downwardog7 <illneverbecool@...> wrote:

>

>

>

>

> > At the moment I'm using stainless steel pans, which I think fail Ray

> > Peat's magnet test for nickel (magnets don't stick...)

>

> Stop. Stop using those pans. They are leaching nickel into your food.

>

> I will buy you a set of pans from the flea market and send them to

> you, if necessary. Tell me which sizes you need.

Well I use the big ones and the little ones. Haha. I was at one

point using some sort of ceramic that NASA invented or something like

that, but one of them broke.

Yeah, those pans probably aren't helping my health. That and that

stuff growing on the ceiling in the shower, which we cleaned up with

bleach, and just came right back. Argh.

Chris

--

Dioxins in Animal Foods:

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