On 17 Mar 2008, at 03:22, steve wrote:
> While one must keep in mind that mercola always has something sell,
> I found his bit sufficiently interesting to start doing some
> research. Right now I'm inclined to start converting all the
> families cookware to this cast iron enamel cookware or glass.
I'm pretty sold on the idea that teflon=evil, aluminum=evil, stainless
steel=maybe not a good idea. Enamel cookware seems a relatively safe
bet.
What about carbon steel? Traditional chinese woks are carbon steel,
not stainless steel. You have to season them with oil to give them a
protective coating. I guess they still release iron, but do they have
the other metals Mercola warns are present as stainless steel alloys?
Ashley