Guest guest Posted June 5, 2001 Report Share Posted June 5, 2001 Yes, I love mine. I also love my stainless steel. I have my favorit things to use each for.. a Augustine I wish you enough sun to keep your attitude bright.I wish you enough rain to appreciate the sun more.I wish you enough happiness to keep your spirit alive.I wish you enough pain so that the smallest joys in life appear much bigger.I wish you enough gain to satisfy your wanting.I wish you nough loss to appreciate all that you possess.I wish you enough ''Hello's" to get you through the final goodbye. ----- Original Message ----- From: klyoung2424@... Sent: Monday, June 04, 2001 9:30 PM Subject: Cast Iron Pans Does anyone out there use cast iron pots or pans? Would you advise in buying them? Is stainless steel better?Thanks, Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 5, 2001 Report Share Posted June 5, 2001 > Does anyone out there use cast iron pots or pans? Would you advise > in buying them? Is stainless steel better? > > Thanks, > I use both. one works better one some dishes. Cast iron is great for eggs potatoes etc. I like the stainless stell for veggies. All-clad makes good stainless. Salad master makes wonderful surgical stainless steel that are supposed to keep food at the optimal 118 degrees F. I'm currently doing some research on that to see if this claim is true. The only problem with salad master is they are VERY pricey. But I truley love mine. There are stainless steel pots that are cheap, but they tend to be very thin and your food will burn and scorch. I have not had this problem with salad master or all-clad. Good luck. Jo Lynn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 5, 2001 Report Share Posted June 5, 2001 I like cast Iron. It has a better heat distribution than stainless. Stainless tends to burn thick soups. Iron does get heavy. Especially in the larger pans. It is probably cheaper than the thick stainless. The handles on the iron pans are iron. They last forever. The handles on stainless are plastic and don't go into the oven at higher temperatures. I cut the handle off a medium iron skillet and made a casserole pan out of it that fits into my counter top electric oven. Best Regards, Ratliffbobratliff@...ICQ 1495914AIM mtncurr22Msn Msgr. RatliffSE Tenn.Get Paltalk at www.paltalk.com and look for TennRascal. Text and great voice chat. See you there.=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=<*> Good Health is merely the slowest possible rate at which one can die. <*> -----Original Message-----From: klyoung2424@... [mailto:klyoung2424@...]Sent: Monday, June 04, 2001 10:31 PM Subject: Cast Iron PansDoes anyone out there use cast iron pots or pans? Would you advise in buying them? Is stainless steel better?Thanks, Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 5, 2001 Report Share Posted June 5, 2001 I feel the same as a. I use them and love them. I also use stainless steel. Different things work better in each. The one cast iron pan I use the most is the square ribbed pan. Works great for steaks and burgers. You get the charcoal marks on the meat just like it's been grilled in a fancy restaurant then you finish it in the oven. The stainless cookward I use is All-Clad. I only have four pans but they cover it all. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 5, 2001 Report Share Posted June 5, 2001 I really struggled with getting my cast iron pans to season correctly. Finally I tried some Spectrum Organic Shortening (palm oil) and it worked wonderfully. No problems since. BRenda Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 5, 2001 Report Share Posted June 5, 2001 I love cast iron for certain things, and stainless for others. Stainless sauce pans and stock pots are good for liquid things, and skillets for sauteeing, stewing and the like. Cast iron is great for things like stir frying, searing meats, frying potatoes, etc., because they get really hot and hold the heat well, and things don't stick if you season the pans well. Any cast iron you buy new should come with instructions for seasoning and cleaning (Lodge is a good brand that's widely available at hardware and kitchen stores). Acidic things like tomato dishes should not be cooked in cast iron, because you'll end up with a metallic taste in the food and it will also strip the seasoned surface off the pan. Stainless cookware for the stovetop needs to have a very heavy bottom of another kind of metal clad to the bottom (outside, where it never touches the food), such as copper or aluminum, which both conduct heat well and keep it evenly distributed so foods don't burn and stick as easily. Quality ss cookware won't have plastic handles but metal, so they can also go in the oven. I heard that K-Mart has a decent brand at a good price, nice and heavy, I think it was made by Ecko. I haven't seen them myself, though. Revereware isn't heavy enough and is only good for a very limited range of tasks. Aubin __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 6, 2001 Report Share Posted June 6, 2001 I have Lodge simply because that's all I could find when it got time to buy some. If you can get the others for free go for it. Like you said they are bound to be better than the nonstick ones you are currently using. One morning we tried cooking some eggs in a castiron skillet, a stainless skillet and a nonstick one to see if there was a difference. Provided you preheat the stainless pan, then add the grease and heat it again, when you add the eggs they will slide out just like in a non-stick omelet pan. Anyway, when we tasted each, the ones in the nonstick pan had a slight chemical flavor to them. We were surprised. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 6, 2001 Report Share Posted June 6, 2001 Here's spectrums website www.spectrumorganic.com I tried to order directly from them but couldn't. What I found out is that supposedly you can special order the organic shortening from any store that carries spectrum products. Luckily, one of the local health food stores started it and I didn't have to find out if that actually was a possibility or not. If you don't have any success special ordering let us know...maybe a or carry this product. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 6, 2001 Report Share Posted June 6, 2001 , Do you know of anyplace I can order Spectrum Organic Shortening? I have not found any in the stores around where I live. Thanks, > I really struggled with getting my cast iron pans to season correctly. > Finally I tried some Spectrum Organic Shortening (palm oil) and it worked > wonderfully. No problems since. BRenda Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 6, 2001 Report Share Posted June 6, 2001 Thank you all for your great advice on cast iron! I think this may be a good alternative to those terrible non-stick pans my husband loves (yikes). Has anyone heard of and Medwin brand cast iron pans? Does it matter on the brand? I have noticed that Lodge brand is widely available, but I have an opportunity get some and Medwin pans for free. > I love cast iron for certain things, and stainless for > others. Stainless sauce pans and stock pots are good > for liquid things, and skillets for sauteeing, stewing > and the like. Cast iron is great for things like stir > frying, searing meats, frying potatoes, etc., because > they get really hot and hold the heat well, and things > don't stick if you season the pans well. Any cast > iron you buy new should come with instructions for > seasoning and cleaning (Lodge is a good brand that's > widely available at hardware and kitchen stores). > Acidic things like tomato dishes should not be cooked > in cast iron, because you'll end up with a metallic > taste in the food and it will also strip the seasoned > surface off the pan. > > Stainless cookware for the stovetop needs to have a > very heavy bottom of another kind of metal clad to the > bottom (outside, where it never touches the food), > such as copper or aluminum, which both conduct heat > well and keep it evenly distributed so foods don't > burn and stick as easily. Quality ss cookware won't > have plastic handles but metal, so they can also go in > the oven. I heard that K-Mart has a decent brand at a > good price, nice and heavy, I think it was made by > Ecko. I haven't seen them myself, though. Revereware > isn't heavy enough and is only good for a very limited > range of tasks. > > Aubin > > __________________________________________________ > Quote Link to comment Share on other sites More sharing options...
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