Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/18/84; site Glacier.ARPA Path: utzoo!linus!decvax!decwrl!Glacier!reid 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