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From: reid@Glacier.ARPA
Newsgroups: net.cooks
Subject: Re: Cookware
Message-ID: <2021@Glacier.ARPA>
Date: Fri, 21-Dec-84 12:23:54 EST
Article-I.D.: Glacier.2021
Posted: Fri Dec 21 12:23:54 1984
Date-Received: Sun, 23-Dec-84 04:58:28 EST
References: <184@faron.UUCP> <1626@drutx.UUCP>
Organization: Stanford University, Computer Systems Lab
Lines: 18

As usual, Betsy Cvetic is right. Different kinds of pans for different
purposes. I am partial to ultra-heavy (40-pound) copper frying pans and
enamelware stockpots and roasters. If I didn't use copper frying pans I would
use cast iron.

One caveat--there is a large but not universally accepted body of recent
scientific evidence that the ingestion of aluminum is related to Alzheimer's
disease (a degenerative brain disorder). Specifically, there is
incontrovertible evidence that persons suffering from Alzheimer's disease
have an unusually high level of aluminum in their brains, and there is
conjecture that this high level of aluminum is caused by dietary aluminum. 

Calphalon is a surface-treated aluminum alloy. The documentation that comes
with it says that the treating reduces the chemical reactions and the
leaching of aluminum into the food. I remain skeptical.

	Brian Reid	decwrl!glacier!reid	Reid@SU-Glacier.ARPA
	Stanford