I second that, Jerry. The only problem is the weight - gets a bit cumbersome
to handle sometimes.
There is a new cast iron pan on the market which weighs considerably less.
I'll look up the name.
Sally
From: Jerry Durand <[email protected]>
To: [email protected]
Sent: Tuesday, May 31, 2016 7:17 PM
Subject: Re: CS>Non Stick Cookware
I thought I should expand on this since the concept of cast iron seems foreign
to many modern people.
Never, ever use soap/detergent!
You clean with a stainless scrubby ball (get from most grocery or hardware
stores for $1 or two) and warm to hot water. Dry completely and put away.
New cast iron (even pre-seasoned) needs to be fully seasoned, you can either
do this by just using it with a little extra oil/fat in it or do it all at once
by baking in oil. You can find instructions on the web.
No soap!
On 05/31/2016 09:08 AM, Jerry Durand wrote:
Seasoned cast iron. Best non-stick ever if you take care of it (like not
washing the seasoning off).
-- Jerry Durand, Durand Interstellar, Inc. http://www.interstellar.com/tel: +1
408 356-3886, USA toll free: 1 866 356-3886Skype: jerrydurand
