🚀 go-pugleaf

In article <55bq4b$eaa@news.sas.ab.ca>,  <ljp@freenet.edmonton.ab.ca> wrote:

>Derek R. Larson (drlarson@copper.ucs.indiana.edu) wrote:
>
>: Better still, throw the junk out and buy cast iron.  Sure it's heavy, but
>: it will last forever, performs better than silly non-stick coatings (if
>: properly seasoned) and cooks better and more evenly due to its greater
>: thermal mass.
>
>I bought my wife a set of cast iron pans for the iron anniversary.  Even 
>though it was one of the early anniversaries, I still bear the scars.  

Yowch!  

>I 
>have never gotten the set properly seasoned and they are unsuitable for 
>boiling water.  

My main problem with cast iron is that it is heavy and I am small.  A
small cast-iron saucepan is terrific for stewing prunes, though, as it
actually imparts extra iron to whatever you're cooking.

>Unfortunately, they haven't worn out in 20 years.

But you're still together?  Congrats.

Next you might try anodized aluminum (Calphalon or one of its imitators)
-- lightweight, heats gorgeously, *never* wears out, rarely sticks, 
doesn't need seasoning, you can stir it with knives and scrub it with 
Ajax and steel wool if you like .... 


 
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Suzanne Lucia Demitrio                      demitrio@netcom.com