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Hi,
Many "scare" stories are posted on the web about excessive iron leaching from cast iron pans. They point to results from lab tests where they soak the pans in an acidic solution for as long as 24 hours. Do you have any reports, lab tests, etc., where they measured the amount of leaching under normal cooking conditions like fried eggs, steaks, or making tortillas.
I would appreciate any info you can provide - I need to save my pans before they get exiled. Thanks.
Posted by: Edmond Chin | September 02, 2009 at 08:57 AM