Re: Some questions about pots & pans
- From: "Rusty" <reuben_barton@xxxxxxxxx>
- Date: 31 May 2006 13:10:24 -0700
jacqueline.passey@xxxxxxxxx wrote:
For the past several years I've been cooking with a set of Calphalon
hard-anodized aluminum nonstick pots and pans and have been pretty
happy with them. But after researching cookware options for equipping
the kitchen in our summer home I've been convinced to give some other
things a try. If I end up liking them I'll probably buy a second set
for my kitchen in our winter home as well.
Cast Iron: I am thinking about trying this out for our skillets, saute
pan, wok, and dutch oven. I like how durable it is, that a seasoned
cast iron pan becomes nonstick with no worries about fragile,
potentially toxic coatings, and that the addition of some more iron to
my diet will be good my anemia. I've already read up on how to clean,
(re)season, and otherwise maintain cast iron pans, I can handle the
weight, and I know to check the thrift stores first to see if I can
find pans that have already been seasoned over the years.
ALLWAYS have a pot holder out and ready when cooking with a cast iron
pan or lid. They get too HOT to handle without one.
Rusty
.
- References:
- Some questions about pots & pans
- From: jacqueline . passey
- Some questions about pots & pans
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