Monday, January 24, 2011
I suppose that these are meant for use with those pots that have the stick-free coatings that you have to baby or they might give you serious medical problems. Maybe no-stick is not entirely useless, but I prefer my cast iron fry pans and my two All-Clad pots.
With a good seasoning, cast iron pans are pretty stick-proof. I do clean mine with salt and hot water once in a while and re-season. They are heavy and they can leach some iron into food (which may be good or bad, depending). All-Clad is expensive, but I pretty much use two pot sizes so that's all I invested in AND I got the larger size at a deep discount because it was scratched. Everything I own is scratched or marred in some way eventually so I wasn't about to be fussy about that.
It sounds like I am missing my home kitchen, but not really. If I were home right now, I would be baking up a storm--just to keep the kitchen warm since the roaring of the wood stove does not quite reach that particular corner of the house. It was six degrees below zero at our VT house this morning. No, a brisk walk on the beach and a fresh salad for lunch is a healthier, happier way for me to spend the winter in my old age.