While frolicking around in rec.food.cooking, Bud Holly of SBC
http://yahoo.sbc.com said:

>> 2) I've been told that you should never re-heat spinach, but I've done
>> so a few times without any noticeable harm being caused by it. Is there
>> any truth to this, or is it just an old wive's tale?
>>
>If it is cooked in stainless or glass and as long as the remainder is
>refrigerated COVERED in the same vessel soon after serving
>it is it is usually quite good if re-heated within three days.
>If it was cooked in aluminum or cast iron toss the remainder.
>
Is that for taste-reasons, or for safety-reasons?
--
Nikitta a.a. #1759 Apatriot(No, not apricot)#18
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