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Joe

Sandy, I have to be skeptical here. This page describes virtually every cooking vessel available

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Joined: Dec 14, 2005

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Posted to Thread #21874 at 4:24 pm on Apr 2, 2012

as dangerous, even stainless steel, EXCEPT the type of stainless steel they are selling. For the dangers of cast iron they describe raw cast iron but show a photo of enameled cast iron, which is entirely different. If I took this seriously I would have to throw out everything in my kitchen but the Tupperware. (And plastic really does scare me!)

I'm aware of the concerns and if I were buying a new stockpot I would upgrade, but I don't use the big one more than a few times a year. I don't use it for acidic foods like tomato sauce and I don't let food sit in it long because it doesn't fit in the fridge. I believe the risk is very minimal.

Just my two cents.


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