Comments on: Lightweight Alternative to High Maintence Cast Iron Cookware

By: Tomas

Tomas — Wed, 16 Mar 2011 13:53:42 +0000

Titanium cookware is also a good option; it is light and tough, making it ideal for cooking, especially for those who have trouble using heavy utensils. Titanium cookware is healthy and safe because it is non-porous and therefore food does not stick to it or react with it.

Here is a link that might be useful:
http://www.helpful-kitchen-tips.com/kitchen-blog/2008/11/28/titanium-cookware-review/

By: Andre Shores

Andre Shores — Tue, 15 Mar 2011 08:21:20 +0000

It truly is wonderful here. great study. I\\\’re been looked this kind of details for a while. thanks

By: John Poynton

John Poynton — Fri, 02 Apr 2010 09:04:43 +0000

I swear by a cast iron skillet that I’ve been breaking in for a year … you’re right the seasoning process can be a hassle but the heat-retention of cast iron can’t be beat.
I used to have a cast iron ‘dutch oven’ that would have stood up against any of the modern slow-cookers – sadly it was the victim of one-too-many shared households – hope they are enjoying it!

By: Evangelina Linear

Evangelina Linear — Wed, 17 Mar 2010 13:09:44 +0000

This topic was very informative and well written. I plan to do some more research on this. Thanks for sharing this timely information. We need more like this.

By: Eugenio Boreland

Eugenio Boreland — Tue, 16 Mar 2010 04:29:25 +0000

You know, I gotta tell you, I genuinely savor this blog and the great insight. I find it to be refreshing and very enlightening. I wish there were more blogs like it. Anyway, I felt it was about time I posted a comment on Healthy non-toxic cookware alternative to cast iron that is ceramic and lightweight | Health Miracles – I just wanted to tell you that you did a nice job on this. Cheers mate!

By: Karin

Karin — Tue, 09 Mar 2010 06:32:47 +0000

Asithi, Instead of buying new cast iron, look for old pans in thrift stores or garage sales. They are by far superior then the new ones. The new ones seem to have a rough surface, but the old ones have a smooth surface. You can clean them up and then re-season them. I prefer to send them through my self-cleaning oven to take them back down to bare metal, then re-season them on the stove. They will last for generations.

By: pat evans

pat evans — Sat, 13 Feb 2010 21:04:47 +0000

Excellent! So many people don’t realize that they are cooking with toxic cookware.

By: Cast iron cooking utensils

Cast iron cooking utensils — Fri, 25 Dec 2009 06:33:41 +0000

Some have a copper disk located between layers of steel, less expensive and less effective as compared to an aluminum coating.

By: admin

admin — Thu, 09 Apr 2009 20:17:22 +0000

I liked your site too! Where did it go?

By: Diane O'connor

Diane O'connor — Mon, 19 Jan 2009 02:37:32 +0000

I really like your website. Your history sounds a tiny bit like mine. I grew up with a Grandfather who was a chiroprator, naprapath, aquarian age healer. My grandmother cooked really healthy food and gave us all sage tea!

Just starting to learn this blog/website stuff. Feeling like I have so much more to learn. I will return.

Oh, I’m also a fan of Dr. Mercola!