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KWR
 
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Default Cast Iron vs Carbon Steel

Peter Dy wrote:

> "Peter Dy" > wrote in message
> om...
> [...]
>
>>I don't like them, mostly cause you don't season them. Food sticks

>
> easily,
>
>>and I don't like the interaction between the food and the metal--it

>
> doesn't
>
>>seem smooth.

>
>
>
> BTW, I recently got two non-non-stick aluminum frying pans, Western style,
> one large, one small. I love them! Way cheaper than the fancy non-stick
> pans. They need to be seasoned. I really like how the food interacts with
> the metal--things brown very nicely if you want them to, but the brown bits
> come off easily. I don't like how food browns in non-stick pans. I've had
> similar problems making these very thin, brittle Dutch cookies, called
> Kletskoppen, in non-stick baking sheets--the cookies didn't properly
> interact with the teflon and never got properly dry and brittle.
>
> Peter
>
>


My biggest issue with coated non-stick frying pans is the way the
surface starts to send off fumes when it reaches cooking temperature. I
had a small rectangular frypan once (japanese omelette) which I was
giddily pleased to have purchased, until I found it was a worst offender
on that count. I couldn't take the plasticy odor and think I got rid of
the pan. I'm given to understand now that vapors from burning teflon
compounds will take out small pet birds.

Best - krnntp