At 10:23 AM 3/6/2006 -0700, you wrote:

What about migration through the film?

# What would cause it to migrate anywhere at frying temps that wouldn't cause absolute carbonization of the film.... and your food?


-----Original Message-----
From: Ode Coyote [mailto:[email protected]]
Sent: Sunday, March 05, 2006 7:51 AM
To: [email protected]
Subject: Re: CS>Visionware

   Properly seasoned cast iron [or aluminum] does not have any exposed iron
[or aluminum]
..best for fry pans, not so great for boiled foods as boiling tends to
destroy the seasoning.
No soap!

Ode

At 12:29 AM 3/4/2006 -1000, you wrote:

>Hi Wendy,
>
>I remember getting the Visionware at Canadian Tire (cheap!) and at
>Zellers in Hanover, Ontario back in the 90's.  I know you weren't
>supposed to use the green scrubbies (would scratch and dull the
>finish on glass) but I got lazy and gently tried to remove the cooked
>(sometimes burned) food.  It not only dulled the glass but left a
>metallic sheen that looked like aluminum.  I got ahold of a customer
>service rep from Corningware and he said there was aluminum silicate
>in the glass as well as in the white corningware products.
>
>We also advise patients to stay away from cast iron due to the many
>problems with iron overload (hemachromatosis.) We tell them to use
>the stainless steel pots that will stick to a magnet.  Today's
>stainless steel pots and pans are made with all kinds of alloys
>(including the 5-ply, 6-ply and 7-ply ones) and do not adhere to
>magnets.  Occasionally I'll find a stainless pot or pan at a garage
>sale here in Hawaii.  When we lived in Canada, it was fairly easy to
>find these old cookware at garage sales or swap meets especially in
>the smaller towns and villages.
>
>Aloha,  Sharie
>
>
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