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I've done most of my cooking over the past 20 years on cast iron, and continued using them even after giving up meat. As long as I was using some oil they did just fine. Even a little oil will keep a cast iron pan seasoned nicely. But now that I'm using no added oil.. and cooking mostly whole foods, I just don't use the cast iron any more. It's all precious to me so it won't be going far, but it has to give up it's room in my small kitchen for things I do use.fulenn wrote:About the only thing I use my cast iron pans for now is to make hash browns. I put the shredded potatoes and maybe 1/3 cup of water in the pan and let it cook on medium-low for 10-15 minutes, then turn and repeat. It gives the potatoes a great crust.
Spiral wrote:I read up thread about how you ate a boat load of soup. Keep it up. I think Jeff "Calorie Density" Novick would support you in your desire for soup, especially his patented longevity soup.
Melinda wrote:Good for you Norm! What a difference - can you imagine the difference 6 months from now when you have lost so much more weight?! Take care.
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