IRON suggestions???

Sarah448
on 11/11/09 10:23 pm, edited 11/11/09 10:24 pm - Friendswood, TX

On November 12, 2009 at 5:46 AM Pacific Time, JodieBlonde wrote: I suggest cast, 12" round, 2" deep, long handle ..... oh, sorry - wrong iron!

LOL. Actually, we switched over to cast iron skillets a few years ago and I have heard that you DO get some iron in your food from them. Probably not enough tto bring up a low iron count, but better than absorbing teflon! My hubbie is fond of his cast iron dutch oven and is always making some kind of meat/stew concoction in them and since it comes out moist it is easier for me to eat and not get anything stuck.

Sandi B.
on 11/12/09 7:22 am - Haltom City, TX

RNY on 05/12/08

LOL JODIE!!! I needed that smile! THANK YOU!
Speaking of Cast Iron... I lost mine in the divorce... guess I need to get another one.... hmmmm I haven't had one in this long so do I really need one? lol