Well if that doesn’t make a sound case for getting back to good old fashioned cast iron cookware I don’t know what will.  Convenient, cheap and easily replaced, non-stick cooking surfaces coated with a variety of toxic metals are killing birds all over the world.  Now we know that breathing in the Teflon kills birds.  I wonder what breathing in Teflon does to people?

A lot of people who think they can’t cook because they burn food or their food just doesn’t come out looking right.  What many of these people don’t realize is that the cookware they use could potentially be the cause of their kitchen conundrum.  Most pots and pans sold today in department stores and discount department stores don’t heat evenly, or anywhere near it.  As a result food cooked in these pots and pans comes out inconsistent.

With cast iron pots and pans that worry is erased.  Because of the way cast iron is made, and what it’s made of, cast iron is far and away one of the best heat condusctors you’ll ever find in cookware.  When it comes to even heating and consistent quality it’s tough to be cast iron.  Non-stick surfaces can be somewhat convenient but they yield unpredictable results.  Try cast iron cookware for yourself and see the difference!

The New England Journal of Medicine published an alert to the dangers of cooking with aluminum citing growing evidence that aluminum is directly linked to the occurence of Alzhemier’s diease.  Aluminum is found in almost all cookware, especially non-stick, with the exceptions of cast iron pots and pans or stainless steel.  The worst part is, these non-stick surfaces don’t need to be old, scratched or flaking to leech poisonous metals into food.  They do it from day one.