On Monday, April 16, 2012 7:32:05 PM UTC-5, Brooklyn1 wrote:
>
>
> >On Mon, 16 Apr 2012 10:51:09 -0700, Christine Dabney
> > wrote:
> >
> >>Heya all,
> >>
> >>Since we often have discussions about the merits of cookware, and cast
> >>iron, I thought this article was good.
> >>http://www.cookingissues.com/2010/02...-iron-cooking/
>
>
> Unfortunately much is misleading... not even once does it mention that
> cast iron is highly reactive. Cast iron cookware is archiac, if one
> wants its attributes carbon steel is far superior, as is cast
> aluminum.
>
>
True, it does not like acidic foods such as tomatoes nor long soaks in dish water but it's my 'go to' pan for cornbread and melting butter for a browned butter sauce.