On Oct 23, 9:21*am, "John Smythe" > wrote:
> Jerry Avins wrote:
> > On Oct 23, 1:06 am, Ed Pawlowski > wrote:
> >> On Sat, 22 Oct 2011 21:10:25 -0700 (PDT), phaeton
>
> >> > wrote:
> >>> So the gist I'm getting is that ceramic coated cookware is great if
> >>> you want to simmer an acidic tomato sauce, but as a skillet where
> >>> you will fry or brown meats and vegetables, everything will stick
> >>> to it?
>
> >> Pretty much my experience. We have a ceramic coated Dutch oven and
> >> use it for browning, but after, liquids are added that will loosed
> >> the stuck stuff. I'd never use one for frying. That is best done in a
> >> plain metal pan or a thick non-stick pan. Just avoid the cheap stuff.
>
> > Enameled and ceramic are different materials. Are you and Phaeton
> > discussing the same thing? I've never used a Bialetti Aeternum skillet
> > and I don't take ads at face value, but the video blurb at
> >http://tinyurl.com/3rne5dqis interesting.
>
> > Jerry
>
> I don't know about in your newsreader, but in MINE, they are both using the
> same words, "ceramic coated". *You are the first one to bring up
> "enameled".

I don't know of any ceramic-coated Dutch oven. There are plenty of
enameled ones, though (Le Creuset, Lodge, more). I wondered if Ed
equated the two. Still do, until we hear from him.

Jerry
--
Engineering is the art of making what you want from things you can get.