On Thu, 17 Nov 2011 16:07:33 -0000, "Ophelia" >
wrote:

>
>"Janet Bostwick" > wrote in message
.. .
>> 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.
>
>I am with you on that one. I love mine and use it most days for a lot of
>things. I have some enamelled cast iron but as someone else here
>commented, it stains and takes a lot of cleaning.

IMO, the cleaning problem is a result of cooking at too high a heat.
The first time I used my enameled pot I made a mess that took a lot of
cleaning. Now I use a lower heat and still get good browning and
cooking but not that cooked on mess on the sides nor sticking on the
bottom. Stovetop I use less than medium heat. Oven I use 325F. I
use a Dobie pad for stubborn spots.
Janet US

"Janet Bostwick" > wrote in message
...
> On Thu, 17 Nov 2011 16:07:33 -0000, "Ophelia" >
> wrote:
>
>>
>>"Janet Bostwick" > wrote in message
. ..
>>> 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.
>>
>>I am with you on that one. I love mine and use it most days for a lot of
>>things. I have some enamelled cast iron but as someone else here
>>commented, it stains and takes a lot of cleaning.
>
> IMO, the cleaning problem is a result of cooking at too high a heat.
> The first time I used my enameled pot I made a mess that took a lot of
> cleaning. Now I use a lower heat and still get good browning and
> cooking but not that cooked on mess on the sides nor sticking on the
> bottom. Stovetop I use less than medium heat. Oven I use 325F. I
> use a Dobie pad for stubborn spots.

Thanks, Janet. I might dig it out again

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