prefer cast iron cookware for even heat distribution

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Post #147,441 by boxley 3/21/04 4:08:58 PM Reply	prefer cast iron cookware for even heat distribution and iron is good for you. Last trip up to northern florida stopped at a flea and found a perfect cast eggpan.4 inch diameter and 1 inch deep. No one else is allowed to use it. Cooks a single egg perfectly, sits in the middle of a piece of bread perfectly. Allmost killed a youngun who had the temerity to cook and then wash it. After water got on it I had to season the dam thing agsin. Took half a dozen eggs before it stopped sticking. thanx, bill when I was young I envisioned myself as the embodiment of Trinity, Now I realize I have turned into the Bambino questions, help? [link\|mailto:pappas@catholic.org\|email pappas at catholic.org]
Post #147,474 by Andrew Grygus 3/21/04 7:04:11 PM Reply	Cast Iron is great for frying, no economical substitute . . . . but if your cooking has a long simmering phase after frying, it's less than ideal. Enameled Iron is where it's at then. I have a general 9" frying pan which is kept properly seasoned and a sheet steel (better temperature control and shape) omelet pan. The omelet pan never sees water, but the frying pan gets scrubbed out and reseasoned when it gets too much build-up on the sides. Grape seed oil works very well for seasoning. [link\|http://www.aaxnet.com\|AAx]
Post #147,475 by boxley 3/21/04 7:06:25 PM Reply	Simmering goes into the preassure cooker, without the top on stout steel construction keeps an even temp, dont preassure cook too much anymore, just chicken when Im in a hurry. thanx, bill when I was young I envisioned myself as the embodiment of Trinity, Now I realize I have turned into the Bambino questions, help? [link\|mailto:pappas@catholic.org\|email pappas at catholic.org]

Enameled Iron isn't forever - (Andrew Grygus) - (24) - March 21, 2004, 12:10:50 PM EST

I've been happy with some stuff from Target. - (Another Scott) - (11) - March 21, 2004, 01:25:36 PM EST

Aluminum conducts heat well . . - (Andrew Grygus) - (10) - March 21, 2004, 01:57:45 PM EST

We have a 3.5qt Calphalon anodized Windsor - (admin) - March 21, 2004, 02:38:20 PM EST

dupe, sorry -NT - (Arkadiy) - March 22, 2004, 06:39:53 PM EST

Why doesn't somebody put cast iron on top of aluminium? - (Arkadiy) - (2) - March 22, 2004, 06:39:32 PM EST

Cast Iron is generally thick enough . . - (Andrew Grygus) - (1) - March 22, 2004, 08:43:16 PM EST

I was thinking "weight" - (Arkadiy) - March 23, 2004, 09:51:40 AM EST

What's wrong with Pyrex? - (deSitter) - (4) - March 22, 2004, 08:57:48 PM EST

Re: What's wrong with Pyrex? - (Andrew Grygus) - (3) - March 22, 2004, 09:06:53 PM EST

I've got some Pyrex pots and skillets. - (Another Scott) - March 22, 2004, 09:20:21 PM EST

Re: What's wrong with Pyrex? - (deSitter) - (1) - March 22, 2004, 09:47:56 PM EST

The kitchen isn't a lab - it's a production facility. - (Andrew Grygus) - March 23, 2004, 01:13:55 AM EST

Re: multi-ply stainless - (a6l6e6x) - (3) - March 21, 2004, 02:59:05 PM EST

ATTN: Alex Re: "Seal-O-Matic" waterless cookware - (twosnugglebugs) - (2) - May 31, 2006, 11:35:53 PM EDT

welcome and post often -NT - (boxley) - June 1, 2006, 07:56:33 AM EDT

Do you know anything about that? - (a6l6e6x) - June 5, 2006, 12:10:20 AM EDT

Nothing beats a well-seasoned carbon steel wok - (pwhysall) - (4) - March 21, 2004, 03:01:22 PM EST

Hallelujah! Preach it, brother! -NT - (FuManChu) - March 21, 2004, 06:14:52 PM EST

Woks are a religion . . - (Andrew Grygus) - (2) - March 21, 2004, 06:49:01 PM EST

Sink? - (pwhysall) - March 22, 2004, 01:54:49 AM EST

Wok Update - (Andrew Grygus) - June 1, 2006, 02:35:46 AM EDT

prefer cast iron cookware for even heat distribution - (boxley) - (2) - March 21, 2004, 04:08:58 PM EST

Cast Iron is great for frying, no economical substitute . . - (Andrew Grygus) - (1) - March 21, 2004, 07:04:11 PM EST

Simmering goes into the preassure cooker, without the top on - (boxley) - March 21, 2004, 07:06:25 PM EST

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