[Bruce Paine]

Ciara,

Sure you can do some or all of your cooking on cast iron, but it sure is inconvenient.

First of all you must season each cast iron pot and depending on how you use the pot, you might have have to season again and again, because you don't want it to get rusty and add rust to the food.

Seasoning the pot is quite a trip because it usually involves onions (or garlic) and cooking oil, and sometimes it also involves cooking off the packing oil.

Are you interested in the long warming or yang energy?


Does that answer any of your questions?

Thank you, very much.

_||_

Bruce Paine