lizard@nbires.UUCP (08/25/83)
Thanks to all of the folks that responded by mail. I appreciated nearly all of your comments except for those concerning using cotton and the like for cookware. When I asked the questions about pots and pans to use, I really had a good idea of the answer, but I wanted to see how other folks felt. Of course, most people agreed that cast iron is the best thing to use. The only problem is that those people that suggested iron, did not consider pots, only pans. For pots, the general consensus is stainless steel (and alternately, glass). Since stainless steel doesn't distribute heat as well as other metals, compounds, etc., it is advisable to get sandwiched steel -- stainless surrounding aluminum or copper. One person had only good things to say of Queen Anne cookware. It comes with a lifetime guarantee is is multi-layered -- aluminum between stainless steel. (For more information, contact me.) Someone else said that iron cookware "will not cause an overdose, since the human body was designed with the amazing capability to automatically reduce the amount of iron absorbed from the chyme moving through the gut as the amount in the body reaches the healthy level." An another talked of SALADMASTER, three-ply steel that demands waterless cooking. Another respondent claims to have owned these for 10 years and they still look great. And they don't TARNISH like aluminum or copper. <<I just can't figure out the benefit of cooking without water. Oil and grease, yes, water, no.>> Someone mentioned that studies had been done to link aluminum to Alzheimer's. No one had sources to prove aluminum can be toxic, but I've heard it from enough people to believe it's true. By the way, the new tephlon, silverstone and cephalon, is, I believe aluminum with coating. At long at the coating is preserved, the aluminum should not leak into the food. I personally won't by another of this type of cookware -- I just don't trust it. I don't remember anyone mentioning clay cookware. Someone gave me a piece for my wedding. Since we don't eat meat or chicken, it seems like a waste to bake vegetables for an hour or more in wet clay (you really don't have to use oil for wet clay cookware). Summary: The obvious choice for pans is cast iron with a second being stainless steel with aluminum or copper for heat distribution. Some folks also like silverstone and the like. Pots are a more difficult problem -- can you imagine lifting a cast iron pot to cook pasta in? Probably the stainless steel with bottoms again. If I missed anything, please respond by mail and I'll post it. Thanks again for all of your comments -- they've been interesting. Lisa