Re: Question about cast iron..
- From: Wayne Boatwright <wayneboatwright@xxxxxxx>
- Date: Fri, 08 Aug 2008 13:03:27 GMT
On Fri 08 Aug 2008 05:45:44a, Michael "Dog3" told us...
Sheldon <PENMART01@xxxxxxx>
news:f3221bad-6964-45e2-9776-01311428aabe@xxxxxxxxxxxxxxxxxxxxxxxxxxxx:
in rec.food.cooking
Porcelain enamel is glass fired on metal. Porcelainized steel
cookware is very inexpensive; the cookware of choice for shellfish as
it imparts no metalic taste, is also excellent for cooking tomato
sauce and braising, especially with kraut. Its only drawback is that
it chips easily and once chipped it must be discarded because it will
continue to shed glass slivers... porcelain requires careful hand
washing and is not for klutzes. I have a few porcelainized steel
pieces I've been using for more than 30 years, I love my oval
roaster. Every cook needs one of these:
http://www.bizrate.com/cooking_baking/oid325300565.html
OMG... I have one of these and have used it for maybe 25 years? I can't
even remember where I got it. I don't have any chips on it but thanks
for the link. At least now I know what it is if I want to replace it
sometime. I'm guessing the thing will outlive me ;)
Michael
I have a couple of those in different sizes. They always goin the
diswasher and have been for longer than you've had yours. No hand washing
necessary. I have a large graniteware stock pot, too.
--
Wayne Boatwright
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Friday, 08(VIII)/08(VIII)/08(MMVIII)
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Cat Game #10: Hide and go puke.
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