Comments on: dear clusterflock

By: Marilee

Marilee — Sat, 13 Jun 2009 18:34:11 +0000

thank you for the comment on hemochromatosis. I am wondering if an enamel coated skillet would be safe for one with this disease?

By: MileHigh

MileHigh — Fri, 05 Dec 2008 05:00:58 +0000

Wait a second — need to reply to this statement: “Iron pots also can leach some iron – but that’s good for you. ” No, it’s NOT good for everyone and, in many cases, it’s deadly. The human body does not expel iron as it does other supplements and minerals. Hemochromatosis (casually known as “iron overload”) is a serious illness and is worsened in our society of overly-fortified breads and cereals, etc. Wikipedia it and you’ll see. It’s extremely common in those of Northern European descent yet most folks don’t even know they have it until years later during autopsy, when it’s determined as the root cause of their heart/liver/pancreatic failure or cancer. Also, it’s a common root cause of liver cirrhosis. My son was just diagnosed with this (in his twenties) and it’s genetic — i.e., there’s a DNA marker that confirms it. The ongoing/lifelong treatment is not fun, and you must avoid iron in every way you can. So, cast iron would be a huge no for many people. Medical science is only now realizing how iron-overloaded our society is, so if you’re in doubt get your ferritin levels checked in your next routine blood test. It’s really disturbing how common this is, yet so few know about it.

By: Alison Thorne

Alison Thorne — Thu, 13 Nov 2008 20:31:40 +0000

consider your health first and DONT buy aluminum pots – both can leach metal at high temperatures that you don’t need. Iron pots also can leach some iron – but that’s good for you. Teflon pots can leach chemicals into the food and air that the USEPA is investigating still (and there are several lawsuits in the works about the chemical in water supplies and over 90% of the adult population in this country – an animal and likely human carcinogen and endocrine distruptor, miscarriages, etc.). Dr. Mercola and other websites sell quality enamelized cast iron cookware and even unseasoned iron cookware can last a lifetime unlike the nonstick cheaper and deadlier alternatives. The less ingredients in cookware the less likely they will come off into our air or body. Amazon has some great reviews on brands and types………

By: yogiwan

yogiwan — Thu, 10 Apr 2008 03:52:40 +0000

I like your thinking even if it is not totally informed. The cast iron is the hardest to really mess up and it can always be scrapped clean if you really burn things to a crisp. The enamel coated cast iron is a good alternative. Both of these are fairly heavy so do not expect a lot of help in the kitchen from your girl friends.

On the other hand, there are some really good aluminum clad items (see all clad) which are good but can be expensive. Also three clad stainless steel when properly conditioned is hard to beat and offers a lot more flexibility than cast iron. In addition, depending on how good of a cook you want to be, you might consider one small copper sauce pan which is a much better alternative for those special sauces and for melting chocolate and such things.

As a wrap, if all you want to do is cook up some pot roast, some great stews, or boil some pasta the cast iron choice will work. If you want to cook, then get one or two really good stainless steel skillets and some special items.

yogiwan

By: Brachinus

Brachinus — Wed, 09 Apr 2008 20:49:24 +0000

For a frying pan, get a used (but not rusted) cast-iron pan at a garage sale or antiques store, and re-season it really well before you start using it (and don’t ever use soap on it, just wipe it down and coat it lightly with oil after using).

For a stewpot or dutch oven, get an enameled iron pot like Le Creuset (but you can probably get a different brand that’s just as good for less money — I think Calphalon makes them for under $100). Get a big one (8 quart), leave it on or near the stove (unless you need the exercise), and only get a smaller (and lighter) one if you really feel a need.

By: Deron Bauman

Deron Bauman — Wed, 09 Apr 2008 15:46:49 +0000

“I can change my life by cooking healthier; and help change other lives by sharing saladmaster healthy cooking solutions.”

it’s like an amway cult. I love it.

By: India

India — Wed, 09 Apr 2008 14:57:50 +0000

Wow! What a persuasive comment advocating a product sold through multilevel marketing!

By: Lyndell

Lyndell — Wed, 09 Apr 2008 13:05:18 +0000

If you have done some research into metals and their effects on the body you most likely will want to go with the highest quality on the market. I experienced bad cramps after eating out of aluminum cookware years ago so we invested in Saladmaster cookware. The best investment we ever made. I have used it for over 18 years and even if I burn stuff in it I still serve it because it don’t taste bad. It is a pure surgical stainless steel. Easy to clean (if burnt just soak in hot soapy water and it comes out great) I have never had another stomach cramp since using it. All my food tastes great and has given me a “good cook” name.

By: India

India — Wed, 09 Apr 2008 02:32:25 +0000

Incidentally, you might want to also check out this old post which you'd never find unless you knew it was there, because our archives is all brokened: The No-Frills Kitchen.

By: India

India — Wed, 09 Apr 2008 02:24:30 +0000

My main pots are a set of Meyer anodized aluminum pans that I got at a tag sale in 1993. They have been just plain great. Best $14 I ever spent. I don’t think Meyer makes them anymore, but they’re very similar to Calphalon. I have a few Calphalon pans, too, and though I don’t like them as much, they’re pretty close. Heavier, with more of a fingernails-on-blackboard texture, but close.

The one pan I really couldn’t stand and finally gave to the Sally Ann? A little All-Clad stainless skillet. Water would stick to that thing, man. I couldn’t do nothing with it.