Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP
Path: utzoo!linus!decvax!harpo!seismo!hao!cires!nbires!lizard
From: lizard@nbires.UUCP
Newsgroups: net.cooks
Subject: pots and pans
Message-ID: <215@nbires.UUCP>
Date: Mon, 8-Aug-83 11:58:57 EDT
Article-I.D.: nbires.215
Posted: Mon Aug  8 11:58:57 1983
Date-Received: Tue, 9-Aug-83 06:09:16 EDT
Lines: 11


	With all of the worry these days about carcinogens, what type of pots
and pans should one use?  Copper bottoms lead to copper poisoning.  Aluminum
leads to an overabundant supply of aluminum in the system, besides that acidic
foods absorb lots of it (notice your aluminum pot after cooking tomato sauce).
Silverstone, wonderful for non-stick cooking, has no known effects,
YET.  Does iron cookware lead to iron poisoning?  What type of pots should
I be using?
	Please reply by mail and I will post a consensus to the net.

			lizard@nbires