Beware of really old pans- they used to use lead as a non-stick lining-
probably until the 1930's. In Eastern Europe it was until much later than
that ( the gypsies would come around each year and reline the pots and pans-
next year they'd be back as the lead had worn off- much of it ingested in
food!!).
Ben Balzer
----- Original Message -----
From: b2black <[log in to unmask]>
To: <[log in to unmask]>
Sent: Thursday, June 17, 1999 11:44 PM
Subject: Re: [P-F] cast iron pans seasoning


> Mary wrote:
> >
> > Is there anything toxic in a new pan?
> >
> > >My Mother and myself have always cooked bacon in a new pan but don't
> > >wash it with soap, use salt.
>
> If the pan is standard cast iron you will leach a bit of iron from the
> cooking process to the benefit of your body. Any excess is readily
> handled with no build up. (Not true of Copper or Aluminum). I have found
> Kosher, or canning salt to be the best for cleaning. Don't worry, just
> use the pan often so it doesn't rust.
>
> Helen