Reddit mentions of Principles of Corrosion Engineering and Corrosion Control

This is an interesting problem. To make any sense of this we would need to consider the chemical content of the food, particularly it's acidity, as well as the temperature you are cooking at. Iron as a metal will be prone to corrode into solution with a acidity particularly. I suspect for example, that simmering tomato sauce in an iron pan at high heat for an extended period of time would yield a particularly iron-rich solution. I'm interested in working out the kinetics of this and I'll report back when I have more information.

http://www.amazon.ca/Principles-Corrosion-Engineering-Control/dp/0750659246/ref=sr_1_4?ie=UTF8&qid=1331455651&sr=8-4