Welcome • User Guide
ToS • Privacy • Canary
Donate • Bugs • License

©2025 Poal.co

750

I used to cook with aluminum all the time. Putting it under fish, chicken,and meat baking it in the oven or doing hobo dinners in the fire but then I heard that it causes memory loss. That it could be a path for dementia so I haven't done it since a couple years ago. Is this just propaganda or the real deal?

I used to cook with aluminum all the time. Putting it under fish, chicken,and meat baking it in the oven or doing hobo dinners in the fire but then I heard that it causes memory loss. That it could be a path for dementia so I haven't done it since a couple years ago. Is this just propaganda or the real deal?

(post is archived)

You are currently inside a comment thread.
Click here to see all the comments (55).
[–] • 5 pts

I cook 98 percent of things in my cast iron pan. It's so seasoned you could ice skate on it.

[–] • 3 pts (edited )

This is the way (or carbon steel). For those that don't know, watch a few youtube videos on how to season pans and the difference between cast iron and carbon steel pans.

Strangely, cast iron has more carbon in it than carbon steel. It's like parking on a driveway and driving on a parkway.

[–] • 1 pt

I love my assortment of (+/-80 year old) cast iron pans! My folks and grandparents used them before me. Much better quality than the newer cast iron.

[–] • 1 pt

Nice score. The one I have is from Lodge so no history in that, just a little etching that says "help us" in it. Probably from the 'slave' labor from Bangladesh who made it for them.

[–] • 1 pt

just a little etching that says "help us"

Seriously?!

I first remember seeing the Lodge brand in stores around 1990 IIRC. They may have been around way before, IDK.

The pores in the iron are much smaller in the old US made cast iron pans. I bought some modern cast iron for an ex years ago, the cooking surface was unusually rough much like 80 grit sandpaper. Oiled them up and cooked them in the oven but still a pretty rough surface after seasoning. They felt a bit lighter than the old same size pans too. I formed an opinion then that old American cast iron from yard sales and estate sales were better than the new stuff - as long as they weren't warped from overheating.