Other Cooking Equipment > Cast Iron & Campfire Cooking

Latest thoughts on my Cast Iron Cookware

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Pam Gould:
I bought a Le Creuset years ago on eBay..I love it even tho it was stained when I got it. It's the food that counts. I have learned that you just cook with a lot lower heat. I love it for tomato based stuff which is why I bought it in the first place. I can taste the iron in things in the regular cast iron.  Must be me. I have a enameled 12" skillet that I love for browning, and several pots for making soups, a couple of 3 quarts that I use for almost everything. I have learned to make small pots of veggie and potato soups this way. When I am done cooking in them, I pour water into them and let them sit while finishing dinner. It's just like deglazing a pan, nothing sticks to it and clean up is a breeze..I am the dishwasher here so I have learned. I use bamboo and a lot of silicone in my pans. I treat it gently and it likes it in return.  Pam  .☆´¯`•.¸¸. ི♥ྀ. 

Juste:
All I use anymore is CI. I got tired of pitching y skillets about once a year, especially when you get one ya like! But I like being able to go from cooktop to oven w/o switching pans. Trouble is I couldn't find a good CI for doing omelettes, until I stumbled upon a "Japanese" manufactured pan on Amazon. Normally, I'm big on made in the U.S.A., but we don't have anyone making a pan like this! Mind you, they aren't cheap, but to me well worth it! In fact I like it so much, my wife bought me the larger version for Christmas! They are called Iwachu...they have a nice sloped side, the open handle dissipates heat pretty well and the are somewhat lighter than my local pans.

Pappymn:
Very cool looking pan


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