[Sca-cooks] Copper cookware prevents food poisoning
drakey at internode.on.net
Mon Jul 16 18:51:55 PDT 2012
So what foods do you avoid with copper pans? Low acidity, high acidity, or just foods high in certain things?
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On 17/07/2012, at 11:46, Sharon Palmer <ranvaig at columbus.rr.com> wrote:
>> Oh, I'm well aware of the problems with copper cookware, as also were the medieval Islamic cooks. al-Warraq discusses the off flavors that copper can impart, and attributes to it some less than salubrious humoural characteristics. He further recommends using it only for a very limited selection of foods, unless it's tinned. Nevertheless, I'd like to try cooking in it just for the experience. And it's my understanding that you get the stuff tinned if you look around a bit.
> If you have it tinned, I'm sure it will eliminate any anti-bacterial effects.
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