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Old 02-16-2007, 10:34 AM   #11
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reading through that list, there`s only Lead that would be of any concern.
Barium is toxic but that depends on it solubility, Barium sulphate for example is given as a tracer meal for G.I X-Rays.
Pepto-Bismol contains large amounts of Bismuth (it`s an OTC medicine!)

lead is highly unlikely to leech out in Any quantity capable of Harm, as for Nickel, Silver Coinage contains far more Ni than you`re likely to encounter from a Glase in the green pigment.

all the others are totaly harmless.

Chill :)

Katherine Snow. xx
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Old 02-16-2007, 10:43 AM   #12
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Please understand that the internet has been used and still is used by some people to expoit the fears of uninformed people for the purposes of disruption of normal life (practical joke), economic gain (don't use that, buy this instead), or abuse of power (only "I" can solve this problem, be the leader, etc.) Check all such issues with urban legends on line which exposed internet hoaxes. Also understand that for all the good environmentalists do, some extremists fall into the above categories. They do not publish their data or sources, only their claims. This is not scientific method; this is fear mongering.

Now this should be written in....stone.

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Old 02-16-2007, 10:54 AM   #13
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Originally Posted by suzyQ3
Now this should be written in....stone.
...and read WHILE stoned!
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Old 02-24-2007, 12:47 PM   #14
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You're doing all this worrying about how toxic your cookware is, when the food you're placing in there is also toxic. Nature provides plants with toxins to ward off insects. Even pure, organically grown fruits and vegetable contain these natural toxins. Just stick with good quality stainless, or enameled cast iron, and you will be fine! Many other more important things to worry about in this world!
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Old 03-13-2007, 11:36 PM   #15
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I think if you need answers about enamel toxicity to put your mind at ease, then you should pursue it. It never hurts to ask. That said, I personally am far more concerned about the toxicity of the food I'm putting into my pots and pans (what with all the salmonella & e coli recalls, and preservatives, waxes and insecticides on commercially grown foods), than with the pots and pans themselves.
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Old 03-14-2007, 01:08 AM   #16
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There are a dozen different kinds of enamel ... the color of the enamel on the interior of a pot like LeCruset, Staub, etc. has more to do with the temperature and time in the kiln than any artificial "metalic" coloring agents.

If these products were leaching harmful metals into the foods cooked in them - they would be banned from sale in the US.

[ FWIW - this same question was "cut-n-pasted" on several forums on the same day. ]
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
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Old 03-22-2007, 02:10 AM   #17
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my friends are glass blowers, once metal is fired into the glass it's part of the glass and there's no leaching it out.

More of what does not work will not work.
I'm not a chef but my smilie is!
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