Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP
Path: utzoo!linus!decvax!cca!ima!johnl
From: johnl@ima.UUCP
Newsgroups: net.cooks
Subject: Re: pots and pans - (nf)
Message-ID: <374@ima.UUCP>
Date: Wed, 10-Aug-83 18:36:21 EDT
Article-I.D.: ima.374
Posted: Wed Aug 10 18:36:21 1983
Date-Received: Thu, 11-Aug-83 13:16:07 EDT
Lines: 17

#R:nbires:-21500:ima:14200007:000:660
ima!johnl    Aug 10 09:39:00 1983

I hear that cast iron pots and pans are actually good for you.  Iron
is an essential trace element (for hemoglobin among other things) and
useful amounts dissolve into what you cook.

People whose diets are low in iron, for example those who eat no red
meat, can apparently get all the iron they need by cooking in cast iron.

On an entirely different note, a well-seasoned cast iron pan is the
best kind to use anyway.  It doesn't stick, doesn't scorch, and you
can scrape it as hard as you want.  The only shortcoming is that it
retains a little taste of what you've cooked so you need a separate
pan for food with onions and garlic.

John Levine, ima!johnl