Soapstone Pots and Pans, Cast Iron or enameled
Judy
11/06/08 		Hi, I am trying to find the healthiest way to cook my families food. I don't want Non-stick, visions, aluminum or stainless steel. I'm trying to decide between Soapstone, cast iron and enameled cast iron. What is the safest option? Does cast iron leach too much iron into the food for males and children? I heard enameled cookware can chip and lead to pieces in the food - is that common? Finally do you know anything about soapstone cookware? I was a little worried about it containing talc and mica. Which is the healthiest and safest way to cook?
Any info would help - I am tired of researching and getting more confused by the day. I actually got rid of my pots already and have been doing cooking in my corning ware.
Thanks in advance.
ellen
11/06/08 		Plain cast iron, with one (good, expensive) enameled cast iron in a large size for things you don't want to discolor, would be the least expensive choice. Americans do not get enough iron in their diets for the cast off to be a problem; in fact it is a plus for many.
Judy
11/08/08 		Thanks for your reply -

What is a good brand of enameled cast iron? Do you know anything about soapstone? Also my friend just purchased the green pan cookware - how are they?

ellen
11/09/08 		Don't know green pan. Soapstone is slow to heat, but retains heat well, can be used for oven or stovetop, is very heavy and it is good not to drop it on your foot. Le Creuset is the classic brand of enameled cast iron and comes in grand colors. Watch for sales, or buy at factory outlet.
MileHigh
12/04/08 		Please be aware of this! Many Americans get way, way too much iron and they die from it - particularly those of Northern European heritage. Look up "hemochromatosis" on Wikipedia - my son was diagnosed this year, in his twenties. Very common yet few know about it, and we could already see liver cirrhosis in his scans due to iron overload. Please share this with those you care about who are of Irish/British descent, as it can be determined via ferritin levels on a blood test and confirmed via DNA test. It's discouraging how the medical community is only now discovering it via autopsies yet so few of us have ever heard of it. Hope this helps someone.
ellen
12/05/08 		MileHigh, hemochromatosis occurs, and this is a very sad situation for your son, but it is NOT very common; it is only found in about 0.5% of folks with the correct northern European genetic background. It is caused by a genetic condition (both parents must be carriers) or a genetic mutation. Iron deficiency anemia is much more common (in my non-online life I am a pediatric nurse, and have also worked in public health for years). So using iron pans is a no risk situation for most people and a genuine benefit for some.
philly guy
03/12/09 		Hemochomotosis/Iron Overload can occur if only one parent is a carrier of the genetic marker, and a person may only have one marker and still have hemochomotosis. New genetic markers are being discovered. Some countries consider too much iron to be such a public health risk that they no longer fortify grain products with iron. Im not looking for an arguement.. Ive just been going throught the hemochomotosis thing for the last 7 years or so. I only have one genetic marker, I no longer use iron cookware... and I give blood a few times a year to keep my iron levels low. Even more a risk than iron cookware... are multi-vitamins and cereals with are over fortified with iron... Iron overload is the most commom genentic inherited disease disease.
If a blood relative has it... get yourself tested.