When Nestle Research Center in Lausanne, Switzerland, studied activity in caffeinated beverages, they were particularly interested in seeing what kind of levels were present in coffees and other beverages when served at standard conditions. The amounts were found to be higher in coffee than in cocoa or tea.

They found that addition of milk to coffee, as taken by many people worldwide, did not alter activity of antioxidant. The researchers also looked into link between type of beans for coffee and degree of roasting to see if either had any influence on activity of ratio. They found that Robusta coffees that were served green had twice level of antioxidants than Arabica coffees.

However, beyond this difference, roasting of coffee had little significant influence on antioxidants.

Investigating brewed coffees to assess benefit in levels was key to a recent study done at Department of Environmental Toxicology at University of California in Davis, Calfornia. Even after sitting for fifteen and thirty days, brewed coffees exhibited exceptionally high levels of antioxoidants.

You can find more articles on coffee such as Coffee and Depression and Coffee Colonics.

If you find that you seasoned pan improperly first time, or if food starts to stick to pan after a period of time in use, you may want to re-season cookware.

1.Wash cookware thoroughly with a steel wool pad (doing this while pan is warm and still safe to touch is best). 2.Make sure pan is fully dry (use a towel if needed). 3.Follow seasoning steps above to re-season pan.

Cleaning Your Cast Iron Cookware

To make your cookware last test of time, be sure to take proper care of it. Remember creed of every enthusiast of cast iron - no soap and no steel wool. Soap and steel wool will cause a breakdown in seasoning bond and should not be used to clean your cookware on a regular basis. If you’re baffled at this moment, have no fear. Cleaning cast iron cookware is a breeze.

1.You’ll need to rinse your cookware while it is still hot. If food is stuck to it, then scrape pan or pot as needed.

That’s it! Remember not to store food in your cast iron cookware because it may attach a metallic flavor to food. In addition, store your pans with lids off to prevent moisture from accumulating and rusting from occurring.

Now that you know ins and outs to cast iron cookware, you can start creating your own family heirloom – as well as some great food!

ARTICLE BIO: Mike Lansing is a retired chef who spent most of his time as a Head Chef in New Orleans after training in France. He spends his free time cooking for family and friends, as well as serving as a contributing editor for CookingSchools101.com which offers information on Cooking Schools for those wishing to enter trade.