On Thu, 06 Feb 2014 18:44:44 -0500, Brooklyn1
> wrote:

>DreadfulBitch wrote:
>>DreadfulBitch wrote:
>>
>>> I want my own piece of iron in case I ever have to slay a star.
>>
>>Thank you all for your help & info! This gives me an excuse to go
>>shopping on eBay, Amazon and anywhere else I can find online. There are
>>a few "junk"/antique shops around here so I now have an excuse to cruise
>>through them - not that I really needed an excuse.
>
>You don't need cast iron cookware, not unless you're in need of a door
>stop or need to build up your arm muscles for more masturbation
>stamina... your boy friend will be happy to buy you a twenty pound
>chicken fryer, one for each arm. Cast iron cookware is heavy, it
>rusts, you will need to constantly be concerned with its being
>seasoned, and it's reactive so you can't use it with anything acetic.
>But mostly cast iron is the dinosaur of cookware, it's only a baby
>step away from the stone age. If you really want non-stick without
>plastic coatings, then you will be far, FAR better off with carbon
>steel cookware; it's lighter, looks more attractive, and most
>importantly it cooks better. You want cast iron, join Gold's Gym.
>Even the priciest cast iron cookware is made from recycled bath tubs,
>old auto engines, and whatever junk yard salvage can be bought for
>cheap... cast iron cookware is the lowest grade cast iron there is...
>you wanna pay big bucks for fancy schmancy La Cru-Shit colors you're a
>friggin' fool. There is no way cast iron can make you a better cook,
>no way, no how. The only cast iron cookware I own is a mold for a
>gingerbread house, I bought it some 35 years ago, to date I've never
>used it. Many years ago someone gave me a gift of cast iron cookware,
>like te3n pieces, I lugged it about for like five years and finally
>left it in a rental house in San Diego... I used a piece once for
>stew, it sucked. I much prefer stainless steel... and stainless steel
>can indeed be seasoned so that nothing will stick. Some folks have no
>problem with fried eggs sticking on porcelainized carbon steel,
>speckleware looks pretty too, I have a red oval roaster, excellent for
>oven braising. I suggest you rethink your cast iron fetish... even
>millions of Chinese prefer carbon steel woks.

100% pure rubbish. From beginning to end.