Re: Question about cast iron..
- From: Sheldon <PENMART01@xxxxxxx>
- Date: Fri, 8 Aug 2008 05:34:50 -0700 (PDT)
On Aug 7, 5:39�pm, "kilikini" <kiliki...@xxxxxxxxxxxxxxxxx> wrote:
Peter wrote:
"kilikini" <kiliki...@xxxxxxxxxxxxxxxxx> wrote in message
news:g7fdji$bb3$1@xxxxxxxxxxxxxxxxxx
Okay, good tip, Sheldon, thanks. �I was thinking of after the braise,
putting the ribs into a glass dish anyway. �I'm glad you confirmed
that. kili
Kili., I have a porcelainized dutch oven. �Some will argue that it's
not the same. �I would agree for some methods, but it can carry the
heat and I love it for braising. �It cleans to a polish after every
use, and as far as I know, no iron gets into the food.
I'll have to look for one; I've never had one before. �Thanks!
kili
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
Granite ware makes excellent cookware:
http://www.amazon.com/Chantal-Enamel-Steel-Omelette-Chili/dp/B000HZDWGC/ref=pd_bbs_sr_8?ie=UTF8&s=home-garden&qid=1218198371&sr=8-8
Chantal is another very good brand:
http://www.amazon.com/b/ref=amb_link_1433022_1?ie=UTF8&node=4174481&pf_rd_m=ATVPDKIKX0DER&pf_rd_s=center-6&pf_rd_r=087CZM21209ZVPM7T1YT&pf_rd_t=101&pf_rd_p=246293301&pf_rd_i=293314
.
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