Jim, I think there is quite a difference between eating cooked food from a silver plate at room temp, or using cups, bowls, spoons etc in a similar fashion, also at tolerable temps than there is in cooking at foods at very high heats with silver frying pans ~ which is what Dan is alluding too.
Were it practical, in theory to do so, there is no doubt that there would be historical evidence of people using silver for cooking....when considering the time frames, one is generally talking about wealth that spared themselves no possible pleasure or extravagance. It was the exclusively wealthy that started the trend. As people acquired means, silver eventually became more accesible and affordable to where anyone who saved their pennies could acquire a sterling silver tea sets and silverware. Jim Holmes <[email protected]> wrote: History does not show that to be the case. I do not know the dates well, but I would guess from about the 1400s onward into the 1900s one of the first things that relative wealth would buy was a set of silver plates, cups, bowls and spoons. The amount of silver leached from the silver was adequate to protect even against plague, but not enough to give Argyria. Much modern table ware is made of silver at the present time. -----Original Message----- From: Dan Nave [mailto:[email protected]] Sent: Tuesday, March 07, 2006 9:00 AM To: [email protected] Subject: Re: CS>Curing Cast Iron to As Good As Teflon Non Stick Using silver plating on a frying pan sounds like a really great and efficient idea - for getting Argyria! As "Ole Bob" might say, 'STOP THIS IDEA RIGHT NOW,' before you hurt yourself... Dan (Just my opinion...) Charles and others wrote this, and similar things: >>> "Charles Sutton" 3/6/2006 8:56:29 PM >>> ----- Original Message ----- From: Max Sanders To: [email protected] Sent: Sunday, March 05, 2006 6:00 PM Subject: Re: CS>Curing Cast Iron to As Good As Teflon Non Stick Charles Actually, I like the idea of a silver plating too! Is this practicle? How to do this if it makes sense? I have seen plating done, but don't know how to do it. Looks much like the way we make CS (electricity to the pan, and a rod of silver) Charles, how do you know really that no iron is transfered? This would seem to me to be varialble b! ased on acidity and heat, etc. Actually did some guessing here, since the carbon is between the iron and the food... maby a guru on the list can enlighten us. Charles. -- The Silver List is a moderated forum for discussing Colloidal Silver. Instructions for unsubscribing are posted at: http://silverlist.org To post, address your message to: [email protected] Address Off-Topic messages to: [email protected] The Silver List and Off Topic List archives are currently down... List maintainer: Mike Devour Carol Ann _______________________________ The Pessimist complains about the Wind; The Optimist expects it to change; The Realist adjusts the Sails. - The world needs more sailors. --------------------------------- Relax. Yahoo! Mail virus scanning helps detect nasty viruses!
