Re: Bisphenol-A in canned foods and Nickel in stainless steel now Cookware

[Guest guest]

I'm getting rid of my cast iron cookware after attending a demonstration of how

various cookware leak metals into our food. You can do the test at home.

Cook a little baking soda with water in any of your pots, let sit 10 minutes ,

then taste. The ONLY one that didn't have metallic taste was surgical steel!

Very expensive, but after the test, I got rid of my stainless and cast iron and

have a new

set of saladmaster (I'm not a salesperson, only a convinced customer!). I love

it.

The demonstrator talked about how seasoned cast iron is just iron with many

layers of rancid baked on fat! Carla

[Guest guest]

--- In , " Carla Hines " <cjhines@...>

wrote:

>

> I'm getting rid of my cast iron cookware after attending a

demonstration of how various cookware leak metals into our food.

You can do the test at home.

> Cook a little baking soda with water in any of your pots, let sit 10

minutes , then taste. The ONLY one that didn't have metallic taste

was surgical steel! Very expensive, but after the test, I got rid of

my stainless and cast iron and have a new

> set of saladmaster (I'm not a salesperson, only a convinced

customer!). I love it.

> The demonstrator talked about how seasoned cast iron is just iron

with many layers of rancid baked on fat! Carla

>

>

[Guest guest]

--- <gdawson6@...> wrote:

> Ya Cast Iron isn't ideal, but it is traditional...and has been used in

> many places for a very long time. At least I know that its mostly

> iron that would leech from it and not something like nickel.

One other point about cast iron - I've read that metallic iron is

poorly absorbed in digestion, only a few percent. I would guess that

most of the iron getting into food from a cast iron skillet would be

metallic iron, but I'm not sure. The type of food and it's acidity

might make a difference.