[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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