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