>I'm 63 and have lost 1 1/2". In past few years I make soup from beef
>bone stock....
>Modern problems is that the acidic liquid is said to also leach
>inorganic metal(s) from metal pot, so cast iron is better than stainless
>steel. I use enamel pot.....

>William


I agree about the value of the soup, but I had understood that the metal to
avoid in cases of acid is aluminium. What would be the difference between
stainless steel and cast iron. I would have thought that stainless is
fairly impervious, as one sees it in medical uses a lot.

ginny and Tomo

All stunts performed without a net!