On Thu, 17 Nov 2011 04:23:54 -0600, heyjoe >
wrote:

>On Tue, 15 Nov 2011 21:57:22 -0800 (PST), phaeton wrote:
>
>> I know that both types will make a pot roast, pulled pork roast, or
>> carnitas pretty much the same, but when it comes to cleaning and
>> upkeep, what is the RFC recommendation?
>
>
>Get something that is lighter. Enameled or not, those things are heavy.
>Add their large size to the weight and you've got a pan that is a pain
>to wash (doesn't fit easily in the sink or under the faucet, takes two
>hands to support,etc.) In other words, a nightmare for cleanup, no
>matter how nonstick the surfaace is.
>
>Get it full of meat, vegtables and liquid - you don't need to go to a
>gym for weight lifting - all the exercise you could possibly want is
>right there at your stove.
>
>Yes, they are absolutely the right tool for some things, but are not a
>panacea.

Agreed, you want cast iron visit Gold's Gym. Cast iron cookware is
archaic, practically Neanderthal... serves no good purpose
whatsoever... did ya ever think why professional kitchens use no cast
iron? Professional cooks use carbon steel cookware for non stick, has
the same nonstick properties of seasoned cast iron at a tenth the
weight. Personally I have no sticking problems with stainless steel.
I have a few pieces of non stick coated bakeware but I have no non
stick coated cookware. I threw all my cast iron cookware into the
trash some forty years ago... someone gave me a set but I hated it.
The only cast iron kitchenware I own is a mold for making a
gingerbread house, so far in more than forty years I've used it once.
I do like cast aluminum non stick bakeware (Nordicware), I have quite
a few pieces.