Date:   5/24/2013 10:47:39 AM ( 12 y ago)
Hits:   1,476
URL:   https://www.curezone.org/forums/fm.asp?i=2068435

Enamel for acid foods and hammered carbon steel for frying.
Same cookware my Grandmother used..

Cast iron is both too heavy and too prone to adding rust to your food..

That said, the amount of contaminants from a top notch SS pan like All-Clad is negligible if compared to what is in our air from rubber tires to chemtrails..

Then there are those new coatings like green pan, but I dont have one since I use fat I have little need for non stick..


 

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