Lou Decruss > wrote:
> On Mon, 30 Jun 2008 15:27:17 -0400, "Zeppo" >
> wrote:
>
> >
> > > >
> > > > I don't have any All-Clad cast iron, but I wouldn't give up my
> > > > Emeril stainless made by All-Clad, for anything.
> > > >
> > > > Lodge is crap - y'all would be better off to haunt second-hand
> > > > stores or auctions and get old Wagner, well-seasoned, and made
> > > > to last. They don't have that pebbly finish the new Lodge has.
> > >
> > > A few of us have mentioned this more than once. It seems the
> > > Lodge die-hards won't listen. A new Lodge pan is like cooking on
> > > sandpaper.
> >
> >
> > Lou,
> > I was always put off by the Lodge finish but decide to take a
> > chance on a new Lodge Dutch oven last month as Costco had them for
> > a really good price.
> >
> > I've used it several times now and haven't had an issue with it.
> > I've browned meat, sautéed veggies, made stews and braised with
> > great success.
>
> Make something with eggs in it and report back.
>
> Lou

I don't tend to use cast iron for eggs, but if you have a really good
seasoning on the pan they come out fine, IME. It really doesn't do a lot of
good to suggest a brand (Wagner or Griswold) that's very hard to find.

Jill