"Brooklyn1" <Gravesend1> wrote in message
...
> 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.
>

But you can't bake a real good skillet of cornbread in stainless... even if
the stainless pan did have a handle that wouldn't melt

Jill