In article >,
says...
>
> "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

???? All my stainless has stainless handles.