[CH] Re: Iron (was still cooking...)

Alex Silbajoris (asilbajo@hotmail.com)
Sun, 05 May 2002 02:44:35 +0000

I have both iron and non-stick.  Both have their nice points, so I'll choose 
according to the job to be done.  If it's a vegetable stir-fry, I'll use the 
nonstick wok and the gas burner.  If it's hard-slam meat frying session, 
I'll use iron, and wail on it with a metal spatula, exactly  what you should 
not do with non-stick.  My pieces are still too new to have the smooth 
finish; I'm actually still breaking them in by scraping scraping scraping.

On the midwestern board at chowhound, I use the handle Ironpepper for my 
affinity for iron cookware and peppers.

- A





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