I suppose that the new line of ceramic cookware is very good, but it is also very expensive and hard to send overseas and includes unessential things. I note that Owens-Corning had a PyroCeram, a space age material, available about 50 years ago and the name was sold to United Kitchens. They degraded the product to stoneware behind the name. They have just resurrected the original as a test and a 2 cassarole set with glass lids is under $70. Some of the pieces can be found in antique stores on line. I got a small frying pan for $9. PyroCeram has similar qualities as the Mercola offering. Is it just as good from the leaching point of view?.
There is available Rena Ware, made from 18-10 surgical stainless steel, would that be any better than 316 stainless steel? What grade of stainless was used in the test?
The test for leaching with 4% acetic acid, vineger, is a severe test. Is it really appropriate.? Is iron in the food really undesirable, it is a needed mineral.
When one can't afford or get the ceramic, or ceramic coated iron utensils, which is the next best to use?
Would the following be reasonable? Avoid aluminum, teflon, copper, and white speckled blue enamel. Prefer Pyrex glass, ceramic, PyroCeram, ceramic coated iron, stainless 18-10, stainles 316, stainless 304, cast iron in that order?
Why not test all items for leaching the same minerals so we have a real comparison?