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From: gary@rochester.UUCP (Gary Cottrell)
Newsgroups: net.cooks
Subject: Re: pots and pans
Message-ID: <2544@rochester.UUCP>
Date: Thu, 11-Aug-83 10:47:27 EDT
Article-I.D.: rocheste.2544
Posted: Thu Aug 11 10:47:27 1983
Date-Received: Thu, 11-Aug-83 17:39:33 EDT
References: <948@burdvax.UUCP>
Organization: U. of Rochester, CS Dept.
Lines: 10

Why haven't I seen anyone mention my favorite type of pan - cast iron?
These require little maintenance, are practically non-stick (when properly
seasoned, although I have yet to see one that won't stick to scrambled eggs -
omelettes are another story), save on dishwashing detergent (I only use hot
water and a plastic scrubbie), and are very inexpensive. Rumor has it that the
iron in the pan is actually good for you, but I have yet to hear from a real
nutritional chemist whether or not your body can absorb iron this way.
                  
/gary cottrell rochester!gary gary@rochester