just don't die stinky
The aluminum/alzheimer's link isn't very solid at all, and the websites I'm reading talk about other sources of aluminum (cans, cookware, water, food packaging, antacids) don't mention antiperspirant/deoderant. Heck, if copper cookware was more affordable, I'd bet you'd hear more about copper poisoning/allergies than you'd ever hear about the suggested but difficult to study much less prove idea that aluminum has any kind of causal relationship to Alzheimers. And if they do prove it, you'll have a lot more to do to eliminate your aluminum intake (avg 30-50mg/day, I just read) than discontinue using an Aluminum-salt-based antiperspirant.
--LAN3 Sun Feb 12 04:18:47 2006
< What the finders found >Congratulations on your great new gift! Cast iron cworoake is considered pretty fabulous stuff because it cooks evenly and lasts forever. There are also some . Seasoning a cast iron pan (or skillet) isn't hard  just a little time consuming. It serves the dual purpose of creating a non-stick surface and also prevents it from rusting. Most cast iron pans are dark gray when new, and as they are seasoned, become darker  even black. (Shown here is the .)To everything, there is a seasonHere are some tips on properly seasoning your cast iron cworoake:If your pan is new, wash it thoroughly for its last bath with soap (well, dish detergent) and water. Be sure it's completely dry.We recommend using solid vegetable shortening to season your pan  vegetable oil, unfortunately, can make it sticky, and lard and butter run the risk of turning rancid. Use a paper towel to thoroughly coat the with the shortening (excluding a non-iron handle). Place the greasy pan on a foil-lined baking tray, upside down (to allow any grease to run out) and put it in a 300 to 350 degree oven for about two hours. Next, turn off the oven and allow the pan to cool inside, with the oven door closed, overnight or for at least six hours.Cleaning and upkeepTo clean your seasoned pan, scrape it as clean as you can, then rinse it with hot water and use a soft sponge. Dishwashing detergent  or a trip inside your dishwasher  scouring sponges and other scrubbers will remove the seasoning coat, so take it easy. (Note that if your cast iron pans aren't seasoned properly, they will leak dark liquid into food. )Other tips for cast iron pan care:Don't use high cooking temperatures  go with medium or medium-high settings.Don't keep food in the pan after it is cookedStore your pans in a warm and dry placeDon't put your lids on cast iron pans when they're in the cupboard  if you do, moisture may cause the pan to rust.Cast iron, especially when new, is best for cooking foods with a high fat content. Cook watery foods and those with a high acid content (tomatoes, for example) in other cworoake.If your pan is imparting a particularly metallic flavor, it's time to re-season the pan.This answer was adapted from an article Mrs FF wrote for ChefMom.com in April 2002, which is no longer online.GD Star Ratingloading...
--Emir Thu Jan 17 14:51:05 2013

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