On Sat, 16 Aug 2008 08:39:32 -1000, dsi1 wrote:

> sf wrote:
>> On Sat, 16 Aug 2008 16:57:35 GMT, blake murphy
>> > wrote:
>>
>>> in any case, your reasoning would seem to apply more to the le crueset
>>> brand than to the lodge.
>>
>> Basically, I'm tired of hearing brand names bandied about as it
>> matters one tiny bit to the end product. I don't care if your black
>> cast iron is Lodge or the one that starts with G or not. Same with
>> any other cookware. I don't need or want to know what brand it is.
>> If you used a souffle dish, I don't care what brand it is (which
>> makes as much difference as what color it is)... give me the important
>> details like size.
>>
>>
>
> I've noticed that. It seems that brand names don't make any difference
> in the foods we prepare. The experience of the cook seems to be the most
> important factor. I'm picky about my fry pans but I couldn't tell you
> who the heck makes 'em. Mostly I pick them off a rack of the near-by
> off-price store based on construction, weight and price.

of course skill is the most important. but while 'it's a poor workman who
blames his tools,' good tools can make things a little easier.

your pal,
blake