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  1. #11


    Quote Originally Posted by RTB View Post
    Not to encourage you, but if you drink tea a cast iron tea pot is wonderful - keeps your tea warm forever.
    Oooh, that sounds good! I just make my tea using an electric kettle to heat the water but after I have brewed it, I usually end up reheating it multiple times (in the microwave ) before I drink it.

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  3. #12


    Quote Originally Posted by alexsmom View Post
    @NZmama - shipping overseas... so expensive, and these things are heavy! $150+ is what the le creusets cost here... and thats how much you have to pay for simple cast iron.
    Yes the joys of living on a relatively isolated small island! I think pretty much just double all your USA prices to get ours. I just looked at Le Creuset prices in NZ and they ranged from $300 to $800 ish (NZ) per piece.

    I imagine the enamel ones are easier to take care of?

  4. #13


    The enamel ones you hwve to hand wash as well... and didnt we have this discussion a year ago about not being confident about the chemicals the chinese use to enamel with?
    Its the same line of thought to me as not wanting the "pre-seasoned" one as well... just give me the damn metal, no extra shiit added, please!
    (Pisses me off just like heavy cream in the stores now all has gum added to it.... and oh the crap added to coconut milk anymore, ya damn anti-dairy freaks ruining everything!)

    When we have poetry teas, or Im uncloggimg a drain, I break out the electric kettle. It heats up 1.5 liters (I think) in about three minutes.

    There is also a Le Creuset outlet store nearby where I live - if I go that route (and theyre not enamelled in China), I may consider getting one. But the Lodges are 20-$30, and other than reactive foods, Im not sure theyre worth the difference in price. I have a stainless steel skillet and dutch oven that cover my regular cooking needs.
    It was just the whole 9" thing...
    Im going to check out the other brands, see where theyre made.
    Homeschooling DS13, DS6.


    My spelling was fine, then my brain left me.

  5. #14


    I am definitely in the less is better camp and prefer the uncoated Lodge stuff.

  6. #15


    From a quick look on Google Scholar about metal leaching from cookware. It can occur, but should be at levels that don't pose a significant risk to health. Colored enamels are the issue (colored pigments contain metals), and they should not be on the food-contacting surface (i.e. the inside). Stainless steel cookware also leaches metals into foods.

  7. #16
    Senior Member Arrived RTB's Avatar
    Join Date
    Feb 2012


    You still have to use your kettle to boil water for the cast iron tea pots, at least for the Japanese style one I use. I'm sure someone makes a stove top one.
    DS 15, DD 13
    Year 9

  8. #17


    Ive seen those cute japanese tea pots! So adorable!

    What leaches from stainless steel?
    I was hunting around for info on my Caphalon SS 3 ply ones, all I could find was this:
    No. Our current stainless steel is comprised of varying alloys which are widely used in food/human contact products. They have been chose based on their resistance to corrosion as well as appearance to ensure a durable ans long lasting product. The allowance for nickel is between 8% and 10 %. Calphalon does extensive testing to ensure all materials meet our strict quality and performance standards. We no longer designate cookware as being 10/10 due to the variance in production runs and the need to make adjustments for induction cooking. see less
    By Calphalon Consumer Services MANUFACTURER on November 12, 2015
    Homeschooling DS13, DS6.


    My spelling was fine, then my brain left me.

  9. #18


    Nickel, chromium, and iron apparently. Mainly nickel and others in smaller amounts. From cookware and utensils. Particularly when heated, and under acidic conditions. Not sure if it is in amounts that would actually have an effect.

  10. #19
    Senior Member Arrived lakshmi's Avatar
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    Mar 2011
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    lol lol lol.. Do people have multiple cast iron skillets.. I have THREE on the stove all the time.. and about .. 4 in the cabinet!!

    I love them.

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  11. #20


    If you can find them, I would get a 9" Griswold pan. I found one at a yard sale once. They are the originals, super heavy, and will last forever. Always season yourself. Um, I would NEVER put a cast iron pan in a dishwasher...
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