On Fri, 15 Jun 2007 23:35:22 GMT, jt august > wrote:


>.... I found two.
>One was a seasoned cast iron with a non-stick surface....

Which was it? I've never heard of cast iron with a non-stick surface, other than
the non-stock qualities it develops when properly seasoned.

>...Look at any chinese restaurant and they all have round bottoms with rings. This is far
>better.

Only if you have gas burners.

-- Larry