Iron was Re: memory and sea salt

[Guest guest]

Lana-

>I'll take iron anyday over teflon, aluminum or copper. My last option

>is stainless and that doesn't do non-stick so well. So my frying pans

>will remain cast iron and my pots stainless steel.

Don't forget enameled cast iron.

As for nonstick, you're partly right, but Sitram makes this great

line of coated stainless steel called Cybernox which becomes

effectively nonstick once it heats up. I don't know for a fact that

the coating is benign, unfortunately, but it's some sort of

supposedly indestructible space-age crystal, and since I've yet to

make even the faintest visible scratch, mark or dent in either of my

pieces of Cybernox, I'll provisionally accept that it's inert and

immune to any kind of force I'm likely to bring to bear in the

kitchen, anyway. I can't say the same of any plain stainless steel

cookware I've ever had -- collectively it's seemingly donated a

nontrivial amount of material to my food over the years.

-

[Guest guest]

... and is just more

> visible in the bathroom becasue the steam from the shower fuels the

> growth.

What about a de-humidifier?

B.