On Thu, 17 Nov 2011 09:55:22 -0500, Brooklyn1 <Gravesend1> wrote:

>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.

I have a couple of cast iron pieces. I use the fry pan for doing
tortillas (the small amount of oil can make a mess of a traditional
pan) and hash browns and anything else where it would be helpful to
have a flat top in my home. The cast iron can take it. And I do
really like and prefer pot roast and similar done in a heavy cast iron
dutch oven. I've tried other pots throughout the years and they just
do not give the same flavor and browning. I've come to use cast iron
very late in life. It is one of my kitchen tools.
Janet US