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From: bmcjmp@burdvax.UUCP (Barb Puder)
Newsgroups: net.cooks
Subject: Re: pots and pans
Message-ID: <948@burdvax.UUCP>
Date: Wed, 10-Aug-83 04:43:52 EDT
Article-I.D.: burdvax.948
Posted: Wed Aug 10 04:43:52 1983
Date-Received: Thu, 11-Aug-83 04:44:37 EDT
References: nbires.215
Lines: 18

Copper "bottomed" pots and pans do not introduce copper into the system, as
they are usually copper clad onto stainless steel. Also, copper is not a
carcinogen, but just a plain, ordinary poisonous substance when ingested in
sufficient quantaties. A carcinogen is a substance shown to have a causal
relationship with the occurance of cancer.

The best kind of pots and pans to use, as well as the most expensive, seem
to be the ones made of two layers of stainless steel surrounding a layer of
copper. The stainless on the inside protects you from copper poisoning, and
the stainless on the outside is much easier to keep clean than copper is.
The copper layer goes through the entire pot or pan, ensuring an even
distribution of heat.

As I mentioned, this kind of cookware is expensive. Copper bottomed pots and
pans are almost as good, and more affordable to the average person's budget.


Barb Puder, burdvax!bmcjmp