"jmcquown" > wrote:
> "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

I got corning ware with removable handles. Doesn't everyone ? I ordered
some extra stuff recently off ebay. I have to try cornbread.

Greg