I really don't care where a product is made; quality, cost, and 
availability are my criteria.  I think I'd be ok with enameled aluminum 
and glass for baking works for me as well.

As to uncoated cast iron, I already get enough iron and have no desire 
to get any more than necessary since too much iron is pro-aging.  Hence, 
I plan to avoid all uncoated cast iron products.

Steve

Alec Wood wrote:
> Isn't Mercola's stuff made in China?
>
> What about old fashion uncoated Lodge Cast Iron made in the USA?
> http://www.lodgemfg.com/
>
>
> ----- Original Message ----
> From: steve <[log in to unmask]>
> To: [log in to unmask]
> Sent: Sunday, March 16, 2008 8:22:35 PM
> Subject: Re: Enamel cook ware
>
> Ashley Moran wrote:
>   
>> Hi
>>
>> I hate using foil and just discovered enamel baking trays.  It's 
>> better non-stick than teflon and looks pretty hard wearing.
>>
>> But since pretty much everything today releases some sort of deadly 
>> toxin, I wondered if there was any reason I shouldn't be using it?  I 
>> have better things to do with my life than scour steel cooking 
>> equipment but I try to avoid things that are outright poisonous.  
>> According to Wikipedia though, it's just melted glass powder.
>>
>> Thanks
>> Ashley
>>
>>
>>     
> This is Mercola take on it.
>
> http://products.mercola.com/cast-iron-cookware/?aid=cd83
>
> 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.
>
> Steve
>
>
>