Re: Non-stick
Joy Beeson <[email protected]> Mon, 27 May 2024 21:57:23 -0400
| Newsgroups | alt.binaries.multimedia.cooking,alt.cooking-chat |
|---|---|
| Organization | A noiseless patient Spider |
| Message-ID | <[email protected]> |
On Sun, 28 Apr 2024 23:21:04 +0300, Bob O'Dyne <[email protected]> wrote: > Binge-watching recent TV cooking show episodes I suddenly realized > that almost everybody's using non-stick nowadays; hardly anybody's > using cast or enamalled iron. What's going on? Did I not receive a > memo or something? Good cast iron is hard to find. The last time I poked a Lodge product in a store, it wasn't possible to grate a nutmeg on its inside, but the surface was still far from smooth. It used to be possible to buy good ironware more cheaply than the new stuff, but the antique stores have found out what they have. But with my recent acquisition of a deep skillet the same size as my one-egg griddle, so that they serve as lids for one another, I have a complete set, mostly antique. -- Joy Beeson joy beeson at centurylink dot net http://wlweather.net/PAGEJOY/