On 8/30/2015 8:02 AM, Gary wrote:
> On the other hand, I exclusively use Revereware pots and pans.
> Stainless steel with copper bottom. Thin and cheap layer of copper, no
> doubt.
>
> That said, I take my large frying pan to very hot to sear meat and
> I've never had any problem. The only thing I don't do is put it into
> the oven to finish a meat. I just turn the stovetop heat down to
> finish with no problem.
>
> Don't put into oven as I don't know if their handles would be ok in
> the oven. I suspect they are not good for the oven.
>
> I've got a set of 3 seasoned cast iron pans but I never use them. I
> never see the need to use them.
>
I've got Revereware, too. Two generations of it. Nope, those handles
are not designed to go in the oven.

Jill

wrote:
>
> The Revere pans I have that can go stove top to oven have metal
> handles which can clearly take it. I have one small one that has a
> plastic handle, wouldn't put that in the oven. (It's black and looks
> like some form of plastic, used to be shiny but has dulled over the
> years in the dishwasher)

Mine are mostly from early 1980's and have those black plastic
handles.

I just looked at my main frying pan. It's 10" around the rim and the
handle has two screws (not rivets). I'll bet I could unscrew the black
handle, make and fit a wooden handle to work but I probably won't ever
get to that. Add it to my Honey do list that I'll never get around to.
heheh

On 8/30/2015 8:12 AM, jmcquown wrote:

> Thank goodness for lawyers, Ed! CYA. As I said, I transfer the
> (Descoware) enameled cast iron from stovetop to a hot oven, no problems.
> The cookware is at least as old as I am.

Of course you can do that with Le Creuset, as well. If you want
to have a really hot oven, which isn't something that comes up
with things I'd make in my dutch oven, you can swap out the lid
knob for a heat tolerant one for a few bucks.

> I should look for the wooden handle for the large covered frying pan.
> The one that came with it eventually got stripped.

Do you like the enameled frying pan? People didn't seem to
care for that, in comments I've seen over the years.

nancy

Gary wrote in rec.food.cooking:

> Ed Pawlowski wrote:
> >
> > On 8/28/2015 11:02 PM, jmcquown wrote:
> >
> > > I like them a lot and they cook very well. But yes, they're
> > > extremely heavy. I don't know about Le Crueset saying only use
> > > on medium or low heat. I use these old pots on the stove and can
> > > easily transfer them to a hot oven. Then again, mine are
> > > antiques. Le Crueset probably doesn't make 'em like that anymore.
> > >
> > > Jill
> >
> > You get those instruction on any cookware made with dissimilar
> > materials. Extreme heat can cause de-lamination or cracking of the
> > glaze as they expand and contract at different rates. My copper
> > pans have stainless steal on the inside and they tell you medium
> > heat is best.
>
> On the other hand, I exclusively use Revereware pots and pans.
> Stainless steel with copper bottom. Thin and cheap layer of copper, no
> doubt.
>
> That said, I take my large frying pan to very hot to sear meat and
> I've never had any problem. The only thing I don't do is put it into
> the oven to finish a meat. I just turn the stovetop heat down to
> finish with no problem.
>
> Don't put into oven as I don't know if their handles would be ok in
> the oven. I suspect they are not good for the oven.
>
> I've got a set of 3 seasoned cast iron pans but I never use them. I
> never see the need to use them.

My big one is in the oven right now. Here's an example:

We made sausage up for breakfast (remind me later and I'll post my
sausage mix again if interested) plus some extras for mini-breakfast
stuff later in the week. We had about 3 TB of pork love in the pan.

I added about 1/4 cup of bacon fat to that then made of a batter of
corn bread (pure stuff, no flour other than corn with a bit of baking
soda). I kept the pan hot and poured in the batter to sizzle a little
then put the pan in the oven at 375F for about 20 minutes (chopstick
comes out clean and it's done).

It's been cut to wedges and I have only 1/2 of it left now. This is
not a northern corn bread (i have no problem with them, and like them
too) but a deeper south version than Hampton Roads makes in general.

From what I have gathered, the version I made this morning is very old
time colonial where wheat was hard to come by and reserved for dinner.
Pork lard however was reasonably available especially to the small
farmer. The cornbread was sweetened with beet sugar or sourghum sugar
(a by product that left livestock feed). You'd pretty much float the
dough in pork lard which prevented sticking (note it's fast seared at
the bottom in a hot pan so the oil doesnt mix in that much) and it also
is one of the reasons for the deeper cure of yore.

Later versions try to recreate this taste by adding pork based fat to
the dough (and believe it or not, are less healthy because there is
more actual fat consumed).

Anyways, it was lifted out easily and put on paper towels and the rest
of the fat will be used (most of it still there) for something else.
Carol

--

On 8/30/2015 10:25 AM, Nancy Young wrote:
> On 8/30/2015 8:12 AM, jmcquown wrote:
>
>> Thank goodness for lawyers, Ed! CYA. As I said, I transfer the
>> (Descoware) enameled cast iron from stovetop to a hot oven, no problems.
>> The cookware is at least as old as I am.
>
> Of course you can do that with Le Creuset, as well. If you want
> to have a really hot oven, which isn't something that comes up
> with things I'd make in my dutch oven, you can swap out the lid
> knob for a heat tolerant one for a few bucks.
>
>> I should look for the wooden handle for the large covered frying pan.
>> The one that came with it eventually got stripped.
>
> Do you like the enameled frying pan? People didn't seem to
> care for that, in comments I've seen over the years.
>
> nancy
>
I like it but I only use it occasionally. It's nice to be able to go
from stovetop to oven and it has a lid that fits.

Jill

On 8/29/15 11:48 AM, Janet B wrote:

> It shouldn't stick because of the enamel.

Actually, it does, because you can't build up a layer of polymerized oil
on an enamel surface, as you can with cast iron.

-- Larry

On Sun, 30 Aug 2015 22:27:47 -0400, pltrgyst > wrote:

> On 8/29/15 11:48 AM, Janet B wrote:
>
> > It shouldn't stick because of the enamel.
>
> Actually, it does, because you can't build up a layer of polymerized oil
> on an enamel surface, as you can with cast iron.
>
Agree.

--
Elitist Snob

On 8/31/2015 12:27 PM, pltrgyst wrote:
> On 8/29/15 11:48 AM, Janet B wrote:
>
>> It shouldn't stick because of the enamel.
>
> Actually, it does, because you can't build up a layer of polymerized oil
> on an enamel surface, as you can with cast iron.
>
> -- Larry
>
>
Mmmm hmmm...

Ayup...

On 8/30/2015 4:31 AM, graham wrote:
> On 29/08/2015 9:48 AM, Janet B wrote:
>> On Sat, 29 Aug 2015 09:4serole. The only cast iron pan is a
> Lodge dutch oven used exclusively for bread baking.
> Graham

Mmmm hmmm...

Ayup...

On 8/29/2015 9:32 AM, DreadfulBitch wrote:
> Is there much difference in the cooked food between plain cast-iron
> cookware and enameled cast-iron?

Mmmm hmmm...

Ayup...

On 8/30/2015 1:49 AM, William wrote:
> On Fri, 28 Aug 2015 21:20:42 -0400, pltrgyst > wrote:
>
>> On 8/28/15 7:32 PM, Dbbler on the Campfire in a plain old
> cast iron Dutch Oven just sitting it on hot coals. The blacker it
> burns the better it cooks!
>
> William
>
>
Mmmm hmmm...

Ayup...