jes wrote:
> Cast iron. Take a look at Lodge's website.
>
> I've burned and ruined every other metal pan I've ever owned. Funny
> thing is I remember as a young bride, yeah, I can remember back that
> far -- 51 yrs.-- feeling so superior over my grandmother and her cast
> iron because *I* had the latest what's-it pan. Long since gone. But
> grandmother's has probably morphed into someone else's kitchen and is
> going strong.
>
> A few years ago I picked up an import cast iron piece. It's heavier
> than the devil, doesn't come with a heatproof handle (cut up an old
> soft leather purse if you want to make good pot holders.) Doesn't
> look grungy like my burned stainless steel.
>
> Seasoning: recently I bought a little skillet ($6.00) and started
> frying french fries, chile re~n***?? sp?? Guess what. A few batches
> and I had a wonderfully seasoned pan. Eggs slide out with the greatest
> of ease.
>
> The enameled cast iron looks really nice, but the enamel does stain and
> chip. It's really expensive.
>
> Joan

The enamel coating does chip and stain, but it takes a long time if you
take care of it. It depends upon why you are buying the cookware. If
it lasts 20 years, that can be a good thing. But, I still have old
cast iron skillets from 80 years ago too. I know folks that have Le
Creuset pots that are 30 years old and even though chipped, they use
them. I have found that even though they can stain (again not super
easy to do, IMHO) and scratch, that doesn't mean they are falling
apart. It is a gradual thing. I remember a good episode of Good Eats
where Alton uses a cast iron skillet for steak. I have tried it and it
worked great.