In article >,
"Jessica V." > wrote:

> JimLane wrote:
> > Katra wrote:
> >
> >> In article >,
> >> JimLane > wrote:
> >>
> >>
> >>> Katra wrote:
> >>>
> >>>> In article >,
> >>>> tenplay > wrote:
> >>>>
> >>>>
> >>>>
> >>>>> I'm looking for a good quality skillet. The saleswoman at a local
> >>>>> department store recommended Lodge iron skillets even though they
> >>>>> don't sell them. That was impressive in itself. Does anyone own
> >>>>> one? If so, what do you think? I see them on sale at Amazon for
> >>>>> just $14.99. Thanks.
> >>>>
> >>>>
> >>>>
> >>>> I would not buy one on a bet... They weigh a damned TON and are
> >>>> rough as sandpaper,
> >>>>
> >>>> but then I've been spoilt by antique Griswolds. ;-)
> >>>>
> >>>> Cast Iron will last a lifetime. Get the best you can afford, not the
> >>>> cheapest you can buy!
> >>>
> >>>
> >>>
> >>> Here's a thought: did women suffer from iron deficiency as much when
> >>> they cooked with cast iron as they do now because of using non-iron
> >>> pans?
> >>
> >>
> >>
> >> That's kind of a moot point.
> >> Griswold IS cast iron and I seldom cook in anything else...
> >>
> >> and I'm anything but iron deficient. ;-) My hematocrit runs a solid 45%.
> >> Can you say the same?
> >>
> >>
> >>> Wondering if the decline in use of cast iron use coincided with a
> >>> rise in iron deficiency in women.
> >>
> >>
> >>
> >> No, our stupid idiot FDA preaching that "meat is evil" is the cause!
> >>
> >> It's the best source of absorbable iron.
> >>
> >>
> >>>
> >>> jim
> >
> >
> > You missed the point, katra, about iron by talking about Griswold. I
> > could care less about what cast iron you use. It was about using iron
> > cookware, REGARDLESS OF BRAND.
> >
> > My question still stands on whether or not there is a relationship
> > between the decline in the use of cast iron and the rise of iron
> > deficiency in women.
> >
> > I am very happy you have a lot of iron. Can you say the same for all
> > other women? Not a chance. The rise in iron deficiency predates the FDA
> > stance on meat by many, MANY, years, so I don't think meat is the
> > primary cause. Could be, but that is after the fact.
> >
> >
> > I could care less about the Griswold. If they are lighter, then they are
> > thinner, are they not? And one of the very best things about cast iron
> > is that it is a great heat sink, especially if you are frying. Your
> > Griswold would be inferior in that capacity to the old Lodge stuff I have.
> >
> >
> > jim
>
>
> Try a Griswold before you make anymore statements like this Jim. They
> realy are good pans. Better than Wagner and exponentially better than
> Lodge. A good old Griswold pan is not thin but it is lighter in weight
> than the mammoth has to be huge, heavy and cheap pans that Lodge sells.
>
> Cooks don't spent the upwards of $1000 for certain Griswold pans because
> they are inferior to Lodge.
>
> Jessica

Thank you! :-)
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell--you
see, I have friends in both places." --Mark Twain