From: Tom (d60-65-206-163.col.wideopenwest.com)
Subject: Question about Cookware
Date: February 5, 2006 at 8:18 am PST
Hi All,
I posted this question on the other board with no response but I thought I'd try it here too.
I see in the video's & books that this program recommends both non stick pans and stainless steel. Non stick is really under the gun right now as unsafe due to the leaking of toxic materials into the food & air. Even stainless steel is under investigation due to the fact that it leeches nickel into the food, a very unhealthy thing. I know there are recommendations in place for cookware manufacturers to use non nickel containing alloys but this hasn't happened yet in the industry.
Has anyone found a way to use traditional cast iron pans and/or carbon steel wok type cookware and keep the oil low? I love cooking with these pans and throughout Asia people are able to stay healthy using them.
Anyone using this kind of cookware successfully on the McDougall plan??
Thanks
Tom
