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On 1 Jan 2005 18:32:09 -0800, wrote:
>What I like best about CI is the way it "seasons". When you are
>browning floured meat, the surface of the pan picks up much less of the
>flour coating than other surfaces that I have used, mainly heavy
>aluminium and enameled cast iron. They tend to accumulate the
>maillardized flour on the bottom of the pan. What this amounts to is
>that you can use higher heat with cast iron and work faster. Uncoated
>spun steel saute pans also do this well.
>
>D.M.
Howdy,
I know that I am touching upon religious matters here,
but...
First:
You wrote: "you can use higher heat with cast iron and work
faster."
Why can not other pans be heated to the same temperature?
Also:
A few years ago, Consumers Reports did a big piece on cast
iron. In it, they compared many "very well seasoned" pieces
to brand new ones of similar quality. They could detect no
difference.
Neither can I.
If I heat a brand new CI pan, put in some butter, and crack
in an egg, it slides off the pan just as it would with
"Grandma's carefully seasoned since the Lincoln
administration" pan. <g>
All the best,
--
Kenneth
If you email... Please remove the "SPAMLESS."
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