On Mon, 16 Apr 2012 18:57:59 -0700 (PDT), "
> wrote:

>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.

For non-stick cookware nothing beats properly seasoned stainless
steel... only needs to be seasoned once, seasoning can't come off, is
naturally non reactive, withstands highest cooking temperatures with
ease, and needs no special care.