what about cast iron pans, i have a full set, handed down. as long as you keep them seoaoned there great to cook on. but the trick is the seasoning. to season a pan use bacon drippings or shortening. not veg oil. coat the inside of the pan and bake at 350 [until golden brown] for about a hour.the first time. then everytime you use it for 20 or 30 minutes after you wash.store with a little film of oil on it
we use griswold cast iron which, to me, is the best ever made,,, if/when i cause something to stick, its into the sink & scrub w/brillo,,, then paper towel dry & back onto a burner just to warm the pam,,, towel on THIN cannola & VOILA !!!,,, been doing this for over 30yrs.
What's so great about cast iron cookware? It's heavy, bulky, and hard to cook with. Not only that, but its a pain to clean afterwards. That's just my opinion.
Posts: 3 | Location: Los Angeles, CA | Registered: Jun 20, 2008
It is not coated with some chemical mixture that can poison my parrot with fumes and flake off into my food. My husband's cast iron fry pan is as non-stick as any treated pan. Monica
I LOVE my cast iron cookware! In my opinion it makes the best stews (dutch oven). Yes it is heavy but it makes the best stove top cookware I have ever had. It makes omelets like no other pan as long as it is properly seasoned I have no problem with anything sticking- I do use a little cooking spray to start something like an omelet. but no hot/cold spots like some teflon pans I have used, very even heat distribution. I originally started to use cast because of a parrot I had, but have continued even after he died 10 years ago. There is just no comparison, but you DO have to be sure and season the pan properly and allow it to heat before adding the food to cook. Because It's heavy it does take a few minutes longer to heat. I would not be with out it because I can use it on the campfire or BBQ too- no wood or plastic handle to catch fire or melt! Janet
Rubberstamping makes the world more colorful!!
Posts: 246 | Location: Valley, WA USA | Registered: Oct 21, 2003
a responce to your on why cast iron. yes they are heavy. but the advantages are, even heating,no cold spots a natural non stick pan. that teflon stuff,comes off and gets in your food. and you eat it. also teflon is toxic when it burns. and when you heat up your pot you get a nose full of toxic stuff. my cornbread tastes better in a c.i pan i've tried other pans and they don't seem to fit the bill. a dutch oven is the best at cooken a roast.or you can bake biskets in it. yeah your right,there big ,old,heavy, they also have withstood the test of time if you look at all the pots that come and go, surprise,,, c.i. is still there oh.. before i go, one more thing. it will still make your husband,behave after being rapped on the head.
as long as it is properly seasoned I have no problem with anything sticking- I do use a little cooking spray to start something like an omelet. but no hot/cold spots like some teflon pans I have used, very even heat distribution. I originally started to use cast because of a parrot I had, but have continued even after he died 10 years ago. There is just no comparison, but you DO have to be sure and season the pan properly and allow it to heat before adding the food to cook. Because It's heavy it does take a few minutes longer to heat.
