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Posted by Cheri on April 14, 2008, 5:51 pm
>On Mon, 14 Apr 2008 10:59:26 -0700, z wrote:
>
>>> > wheels pulled by a yoke of oxen. I've yet to see a professional
>>> > kitchen that uses cast iron pots and pans. Cast iron cookware
makes
>
>One of the kitchens I worked in used cast iron as a back up when the
>griddle failed.
>
>The primary advantages of cast iron are indestructibility and even
heat
>distribution. Those can useful characteristics.
>
>I use primarily no-stick stuff, but I get annoyed with the durability
>issue. Sometimes I want to be able to use a nice this metal spatula.
On
>those occasions I'd like to have a cast iron pan, but not with my
current
>stove, which just sucks. Cast iron and gas stoves are a nice
>combination.
And you can't beat a well broken in and seasoned cast iron pan for
non-stick. I love them for eggs and things like that.
Cheri
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