"Jaclyn" > wrote in message

>
I've never used cast-iron
> before, so I hope you don't mind my asking, why is this so highly
> recommended? Is it better than other materials, for these two cookware
> items?

It will distribute and hold heat well. It is durable, bowns food well, can
double as a roasting pan and goes right in the oven. The Dutch oven is
super for pot roast. PUt meatloaf in the cunder, cut up some potatoes and
place around the moundof meat. Put in a 350 degree oven for about an hour
and dinnere is done.

>
> I usually stay away from non-stick cookware, but was thinking of getting a
> non-stick pan just for scrambing eggs. Would a cast-iron pan be better for
> this purpose?

It will work OK, but I use a Teflon coated pan for eggs most times.

> Also, I've heard about how you have to "season" your pan, which also makes
> it almost like nonstick. But if you're not supposed to use soap to clean
> the pan (because it will ruin the seasoning) how do you clean it when you
> are done cooking?

Hot water and a paper towel does 90% of it. If you have stuff stuck on the
bottom, put water in the an and let it sit a few hours, then hot water and a
paper towel, or one of those green scrubbie things.

To answer your other question posted we use metal utensils all the time.

The seasoning is what happens wien the oils from cooking polymerize in the
pan and make a durable coating.