"J. Clarke" > wrote in message
n.local...
> 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.
>
Mine are Revere ware... with plastic (and on the 1950's stuff, possibly
bakelite) handles. Definitely not oven safe.

Jill