On Jun 13, 9:53*am, blake murphy > wrote:
> On Thu, 12 Jun 2008 19:36:26 -0400, "cybercat" >
> wrote:
> > [snips]
> >Still haven't tried browning in the enamelware, it seems like a bad idea to
> >me.
>
> browning (at least at high temps) in enamelware seems dicey to me as
> well, but i can't really say why. *but i don't use enamelware, so i'm
> doubly ignorant.
>
Enamel coated cast iron is fine for browning. I don't know why you
would think otherwise. Certainly does a better job than nonstick.
Follow the same guideline as for browning in stainless steel: heat
the pan, add just enough oil to coat the bottom, add meat, let sit
without poking or pushing for a few minutes. -aem