Treasure Hunt! The persuit of cast iron cookware.

[Jared]

I'm in the "cast-iron or stainless" club, depending on purpose. Non-stick pans don't stay non-stick, and since the surface is just a kind of plastic, I'm not thrilled about adding burned plastic to my foods.

Aluminum is cheap and light, but it's associated with all kinds of degenerative diseases like Alzheimer's disease, which I'm not real keen on.

The cheap price of cast iron is a real plus, and the ease of cleaning it is awesome. Unless I cook meat on my pans, I just add some oil and heat, and scrape out the old stuff.

[jeff]

I believe aluminum is more of an issue when you're working in a shop with it, cutting it and breathing in the small particles. Only time it seems to be an issue in the kitchen is if you're using something like foil and leaving some form of acid on it for a long period of time or heating something up way past any normal temperatures you'd see in a kitchen.

I would like to know more about it since it seems to be a he said she said kind of thing.

[jeff]

oh and I forgot, Walmart now carries a good bit of cast iron stuff.