My two cents worth: in Japan the iron Nanbu testsu kettles are revered
for their beneficial health effects. These may have been more
pronounced in previous decades and centuries when anemia was more
likely. I have a nutritionist friend (phD), who believes that in
fact the ferrous minerals from these teapots is bio-available and
beneficial. I suppose, though, that only a blood test would tell
for sure.
JBB
On Monday, Nov 1, 2004, at 22:03 Asia/Tokyo, Ode Coyote wrote:
The rainbow effect is due to heating. When drawing the temper on any
steel, the color of the rainbow can be used to determine the
temperature of
the draw starting with a straw or golden color and going to purple.
With a
uniform temperature , you get solid colors. Stove top heating isn't
uniform. The effect shows up better on stainless due to a better
contrast.
Artists in my neighborhood who make stainless steel sculptures use
that
effect to color their work. Solid colors are done in a big oven,
while non
solid colors are done with a torch and look like they were painted on.
The coloring does not affect the integrity of the steel though some
oxidation of the surface is likely.
Were it a high carbon heat treatable steel that had been heated to
critical
and quenched to harden it, the purple areas would be drawn softer than
the
golden areas.
Iron is not generally a health problem. In most of it's forms, it's
not
very bioavailable. The well water around here is sometimes brown with
iron
and has caused no problems in all the hundreds of years of people
drinking
it ...except for staining the laundry and sinks etc and tasting nasty.
Various compounds of chromium as found in chrome plating baths can be
very
poisonous but the chromium in stainless steel is locked up in the iron
really well and not likely to make those compounds.
Both nickle and chromium are highly resistant to making spontaneous
compounds which is why they are used to make stainless steel stainless
and
plated over steel to prevent corrosion.
Ode
At 09:04 AM 10/31/2004 -0700, you wrote:
That was a concern for me with enamel pans too. They also get quite
large chips, and I wondered if the edges and cracks of those chips
would
not be continually fracturing off tiny shards of glass. Plus at the
point they are cracked or chipped I assume the metal underneath (what
is
it?) would be leaching.
Le Creuset was mentioned, but all I have seen in that for years is
teflon coated. Perhaps anodized aluminum is the way to go?
Aluminum despite concerns in recent decades was at one time thought to
be a "pass through" metal, anything leached into food was just
excreted.
Plus, as Ken said, aluminum is not avoidable as it is one of the most
common metals on earth.
I do have some SS pans with the "rainbow", so I would really like to
know if it in fact does mean the metal is leaching more than it would
otherwise------and since I am allergic to nickel, am wondering if I am
getting enough to be a problem that might possibly be making all my
other health issues worse. Trying to reconstruct when exactly I went
to
SS pans.......never thought I'd need to remember that, god what I'd
give
for a functioning memory!
sol
Tony Moody wrote:
I feel much happer using SS than enamel ware. The enamel
develops tiny cracks in which germs lurk i am sure and also those
tiny chips of glass have to go into the food. Right?
Stainless steel in general does not lose surface unless abraded, so
be gentle with it. I would guess that more nickel/chrome comes off
the edge of knife and ends of fork tines than is 'cooked' off into
the
food in a stainless pot.
Why not 'silver plate' the inside of your SS ware after cleaning it.
Any
methods out there?
Tony
On 29 Oct 2004 at 15:41, sol wrote:
So if I get this stuff and use it a couple months a year, do I still
have to throw out my brand new set of SS pans?
And here was me, thinking I was doing good by gradually getting rid
of
aluminum pans over the years.........
sol
twllLL wrote:
IP6 This stuff is suppose to chelate heavy metals from your body
&
lots of other stuff.Its made from rice bran extract. You don't
need to
take it all year long.
Take it for a couple of months twice a year.
Hulda Clark says SS gets into womens breast & causes
breast cancer too.
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