On Friday, August 28, 2015 at 6:08:05 PM UTC-7, Brooklyn1 wrote:

> But why... enameled cast iron is crap or Gold's Gym would enamel their
> barbell plates. Why anyone uses cast iron cookware is an enigma.

Enameled cast iron is great for stews. The heavy lid locks in the moisture,
and the thick metal maintains the temperature. And enamel lets you cook
acidic foods without worrying about the seasoning.

But Brokelyn should know this -- isn't he an Acidic Jew?

On 8/28/2015 11:15 PM, wrote:
> But Brokelyn should know this -- isn't he an Acidic Jew?


Oooh...Yassir, is that you, ya old Jew-hater?

On Fri, 28 Aug 2015 22:15:19 -0700 (PDT),
wrote:
snip
>
>Enameled cast iron is great for stews. The heavy lid locks in the moisture,
>and the thick metal maintains the temperature. And enamel lets you cook
>acidic foods without worrying about the seasoning.
>

Yes to all of that!
Janet US

On 8/29/15 2:38 PM, Janet B wrote:

>> Enameled cast iron is great for stews. The heavy lid locks in the moisture,
>> and the thick metal maintains the temperature. And enamel lets you cook
>> acidic foods without worrying about the seasoning.
>
> Yes to all of that!

Sorry, Janet, but I have to disagree.

The heavy lid matters not for "locking in the moisture." Any lid will be
cooler, thus causing the steam to condense, and drip back into the stew.

And the thick metal does not matter for a stew, as it would for
sauteeing; maintaining the temperature is mainly a matter for the burner
(of whatever type) setting.

Making stew is probably the least demanding and equipment critical
cooking challenge there is. Cheap Revere Ware will make a fantastic stew
just as well as Le Creuset.

-- Larry

On Sunday, August 30, 2015 at 7:27:47 PM UTC-7, pltrgyst wrote:
> On 8/29/15 2:38 PM, Janet B wrote:
>
> >> Enameled cast iron is great for stews. The heavy lid locks in the moisture,
> >> and the thick metal maintains the temperature. And enamel lets you cook
> >> acidic foods without worrying about the seasoning.
> >
> > Yes to all of that!
>
> Sorry, Janet, but I have to disagree.
>
> The heavy lid matters not for "locking in the moisture." Any lid will be
> cooler, thus causing the steam to condense, and drip back into the stew.
>
> And the thick metal does not matter for a stew, as it would for
> sauteeing; maintaining the temperature is mainly a matter for the burner
> (of whatever type) setting.
>
> Making stew is probably the least demanding and equipment critical
> cooking challenge there is. Cheap Revere Ware will make a fantastic stew
> just as well as Le Creuset.

Liquid never boils away in Larry's world. Stews never scorch in Larry's
world. I don't live in Larry's world.

On Sun, 30 Aug 2015 22:27:42 -0400, pltrgyst > wrote:

>On 8/29/15 2:38 PM, Janet B wrote:
>
>>> Enameled cast iron is great for stews. The heavy lid locks in the moisture,
>>> and the thick metal maintains the temperature. And enamel lets you cook
>>> acidic foods without worrying about the seasoning.
>>
>> Yes to all of that!
>
>Sorry, Janet, but I have to disagree.
>
>The heavy lid matters not for "locking in the moisture." Any lid will be
>cooler, thus causing the steam to condense, and drip back into the stew.
>
>And the thick metal does not matter for a stew, as it would for
>sauteeing; maintaining the temperature is mainly a matter for the burner
>(of whatever type) setting.
>
>Making stew is probably the least demanding and equipment critical
>cooking challenge there is. Cheap Revere Ware will make a fantastic stew
>just as well as Le Creuset.
>
>-- Larry

When you braise meat over a period of hours, the liquid will
eventually disappear due to steam escaping. A heavy lid keeps this
from happening. I find this to be true whether I am doing meat/stew
on the stove top or in the oven.
Janet US

On 8/31/15 1:01 AM, Janet B wrote:
>
> When you braise meat over a period of hours, the liquid will
> eventually disappear due to steam escaping. A heavy lid keeps this
> from happening.

This is simply not true. The weight of the lid does not matter at all --
a thin stainless steel or glass lid is just as waterproof as a heavy
cast iron lid.

What matters is the tightness of fit of the lid to the pot, and that has
nothing to do with the material. In fact, if you look at Le Creuset cast
iron lids, the edges are not enameled. They're rough metal, which is
more likely to have channels that allow steam to escape. If you want
them to seal well for a long braise, yo should add a layer of aluminum
foil between the lid and the pot.

-- Larry

On 8/30/15 10:45 PM, wrote:

>> Making stew is probably the least demanding and equipment critical
>> cooking challenge there is. Cheap Revere Ware will make a fantastic stew
>> just as well as Le Creuset.
>
> Liquid never boils away in Larry's world. Stews never scorch in Larry's
> world. I don't live in Larry's world.

As I said in another response, no metal or glass lid is any less water
or steam-proof than any other; it's the fit that matters.

If you make stew over high enough heat to scorch, you don't know how to
cook.

No, you don't live in my world. You live in stupidworld.

-- Larry

pltrgyst wrote:
>
> On 8/31/15 1:01 AM, Janet B wrote:
> >
> > When you braise meat over a period of hours, the liquid will
> > eventually disappear due to steam escaping. A heavy lid keeps this
> > from happening.
>
> This is simply not true. The weight of the lid does not matter at all --
> a thin stainless steel or glass lid is just as waterproof as a heavy
> cast iron lid.
>
> What matters is the tightness of fit of the lid to the pot, and that has
> nothing to do with the material. In fact, if you look at Le Creuset cast
> iron lids, the edges are not enameled. They're rough metal, which is
> more likely to have channels that allow steam to escape. If you want
> them to seal well for a long braise, yo should add a layer of aluminum
> foil between the lid and the pot.
>
> -- Larry

To seal well, just use a pressure cooker on low heat.

"Gary" > wrote in message ...
> pltrgyst wrote:
>>
>> On 8/31/15 1:01 AM, Janet B wrote:
>> >
>> > When you braise meat over a period of hours, the liquid will
>> > eventually disappear due to steam escaping. A heavy lid keeps this
>> > from happening.
>>
>> This is simply not true. The weight of the lid does not matter at all --
>> a thin stainless steel or glass lid is just as waterproof as a heavy
>> cast iron lid.
>>
>> What matters is the tightness of fit of the lid to the pot, and that has
>> nothing to do with the material. In fact, if you look at Le Creuset cast
>> iron lids, the edges are not enameled. They're rough metal, which is
>> more likely to have channels that allow steam to escape. If you want
>> them to seal well for a long braise, yo should add a layer of aluminum
>> foil between the lid and the pot.
>>
>> -- Larry
>
> To seal well, just use a pressure cooker on low heat.

Now THAT is what I call a real seal ... )



--
http://www.helpforheroes.org.uk/shop/

Janet B wrote in rec.food.cooking:

> On Sun, 30 Aug 2015 22:27:42 -0400, pltrgyst > wrote:
>
> > On 8/29/15 2:38 PM, Janet B wrote:
> >
> >>> Enameled cast iron is great for stews. The heavy lid locks in the
> moisture, >>> and the thick metal maintains the temperature. And
> enamel lets you cook >>> acidic foods without worrying about the
> seasoning.
> > >
> >> Yes to all of that!
> >
> > Sorry, Janet, but I have to disagree.
> >
> > The heavy lid matters not for "locking in the moisture." Any lid
> > will be cooler, thus causing the steam to condense, and drip back
> > into the stew.
> >
> > And the thick metal does not matter for a stew, as it would for
> > sauteeing; maintaining the temperature is mainly a matter for the
> > burner (of whatever type) setting.
> >
> > Making stew is probably the least demanding and equipment critical
> > cooking challenge there is. Cheap Revere Ware will make a fantastic
> > stew just as well as Le Creuset.
> >
> > -- Larry
>
> When you braise meat over a period of hours, the liquid will
> eventually disappear due to steam escaping. A heavy lid keeps this
> from happening. I find this to be true whether I am doing meat/stew
> on the stove top or in the oven.
> Janet US

Crockpots work even better at that and are cheaper to use, reducing our
energy footprint.

--

pltrgyst > wrote:
> As I said in another response, no metal or glass lid is any less water or
> steam-proof than any other; it's the fit that matters.

Actually the weight and fit both affect the vessel's ability to contain
steam. We could get into the physics of it if you like but I think you can
use simple deduction to figure out why.

On Tue, 1 Sep 2015 09:58:32 +0000 (UTC), Oregonian Haruspex
> wrote:

>pltrgyst > wrote:
>> As I said in another response, no metal or glass lid is any less water or
>> steam-proof than any other; it's the fit that matters.
>
>Actually the weight and fit both affect the vessel's ability to contain
>steam. We could get into the physics of it if you like but I think you can
>use simple deduction to figure out why.

The physics of it is that only a pressurized vessel produces steam...
ordinary cookware cannot be pressurized therefore can only produce
water vapor, which will escape equally from a cast iron pot as a
repurposed coffee tin... some French cooks claim to seal a pot lid
with bread dough, but it really doesn't seal in water vapor, only
gives the illusion of sealing. I prefer to braise on the cooktop, I
can lift the lid to taste, reseason, and stir... can also add more
liquid as needed, and quickly bring the pot back to temperature.
Originally braising was done with solid fuel cook stoves that had no
thermostat, temperature control was achieved by banking the fire
and/or moving the pot to a cooler spot on the stove top... or in a
tri-legged pot set directly in the hot embers of an open fire (Dutch
oven). What folks call a Dutch oven nowadays is not, it's just an
ordinary largish soup pot.... the Dutch oven was actually used for
baking, liquids were cooked in a kettle suspended over the same open
fire. Oven braising is an indication of someone who thinks they can
cook but can't. I have a large pot (16 qts) containing a couple dozen
of various sausages and a #10 can of Bush's original baked beans
braising on the stove top right now... started at 7 AM and will keep
going at a low simmer until guests arrive at around 5 PM... cooking
for guests doesn't get easier or more satisfying.

On 9/1/2015 7:58 PM, Oregonian Haruspex wrote:
> pltrgyst > wrote:
>> As I said in another response, no metal or glass lid is any less water or
>> steam-proof than any other; it's the fit that matters.
>
> Actually the weight and fit both affect the vessel's ability to contain
> steam. We could get into the physics of it if you like but I think you can
> use simple deduction to figure out why.
>
Mmmm hmmm...

Ayup...

On 8/30/2015 4:38 AM, Janet B wrote:
> On Fri, 28 Aug 2015 22:15:19 -0700 (PDT),
> wrote:
> snip
>>
>> Enameled cast iron is great for stews. The heavy lid locks in the moisture,
>> and the thick metal maintains the temperature. And enamel lets you cook
>> acidic foods without worrying about the seasoning.
>>
>
> Yes to all of that!
> Janet US
>


Mmmm hmmm...

Ayup...

On 8/31/2015 10:27 PM, Gary wrote:
> pltrgyst wrote:
>>. They're rough metal, which is
>> more likely to have channels that allow steam to escape. If you want
>> them to seal well for a long braise, yo should add a layer of aluminum
>> foil between the lid and the pot.
>>
>> -- Larry
>
> To seal well, just use a pressure cooker on high heat.
>

Mmmm hmmm...

Ayup...

On 9/2/2015 2:09 AM, Brooklyn1 wrote:
> On Tue, 1 Sep 2015 09:58:32 +0000 (UTC), Oregonian Haruspex
> <bob_davis_retition of someone who thinks they can
> cook but can't. I have a large pot (16 qts) containing a couple dozen
> of various sausages and a #10 can of Bush's original baked beans
> braising on the stove top right now... started at 7 AM and will keep
> going at a low simmer until guests arrive at around 5 PM... cooking
> for guests doesn't get easier or more satisfying.
>
Mmmm hmmm...

Ayup...

On 8/31/2015 12:27 PM, pltrgyst wrote:
> On 8/29/15 2:38 PM, Janet B wrote:
>
>>> Enameled cast iron is great for stews. The heavy lid locks in the
>>> moisture,
>>> and the thick metal maintains the temperature. And enamel lets you cook
>>> acidic foods without worrying about the seasoning.
>>
>> Yes to all of that!
>
> Sorry, Janet, but I have to disagree.
>
> The heavy lid matters not for "locking in the moisture." Any lid will be
> cooler, thus causing the steam to condense, and drip back into the stew.
>
> And the thick metal does not matter for a stew, as it would for
> sauteeing; maintaining the temperature is mainly a matter for the burner
> (of whatever type) setting.
>
> Making stew is probably the least demanding and equipment critical
> cooking challenge there is. Cheap Revere Ware will make a fantastic stew
> just as well as Le Creuset.
>
> -- Larry
>
Mmmm hmmm...

Ayup...

On Tue, 01 Sep 2015 12:09:55 -0400, Brooklyn1 >
wrote:

>On Tue, 1 Sep 2015 09:58:32 +0000 (UTC), Oregonian Haruspex
> wrote:
>
>>pltrgyst > wrote:
>>> As I said in another response, no metal or glass lid is any less water or
>>> steam-proof than any other; it's the fit that matters.
>>
>>Actually the weight and fit both affect the vessel's ability to contain
>>steam. We could get into the physics of it if you like but I think you can
>>use simple deduction to figure out why.
>
>The physics of it is that only a pressurized vessel produces steam...

THAT is so clearly NOT true, and why you belong back in my kill file.

<sigh>

On Tue, 01 Sep 2015 20:15:36 -0700, The New Other Guy
> wrote:

>On Tue, 01 Sep 2015 12:09:55 -0400, Brooklyn1 >
>wrote:
>
>>On Tue, 1 Sep 2015 09:58:32 +0000 (UTC), Oregonian Haruspex
> wrote:
>>
>>>pltrgyst > wrote:
>>>> As I said in another response, no metal or glass lid is any less water or
>>>> steam-proof than any other; it's the fit that matters.
>>>
>>>Actually the weight and fit both affect the vessel's ability to contain
>>>steam. We could get into the physics of it if you like but I think you can
>>>use simple deduction to figure out why.
>>
>>The physics of it is that only a pressurized vessel produces steam...
>
>THAT is so clearly NOT true, and why you belong back in my kill file.
>
><sigh>
>
You guys do know that we are talking about a kitchen here and not a
NASA lab? I reported my experience. The heavy cast iron lid is more
successful in keeping moisture in the pot long term than stainless or
glass lids. To make you all more comfortable, YMMV
Janet US

On Wednesday, September 2, 2015 at 10:23:32 AM UTC-4, Janet B wrote:
>
> You guys do know that we are talking about a kitchen here and not a
> NASA lab? I reported my experience. The heavy cast iron lid is more
> successful in keeping moisture in the pot long term than stainless or
> glass lids. To make you all more comfortable, YMMV
> Janet US

That's the point, what really happens. For whatever reason the heavy cast iron lids do better at sealing. With mine I also add an aluminum foil layer. This acts as an excellent water vapor barrier. Any steam created that increases the pressure inside the pot will always escape. But this is small compared to vapor loss.

http://www.richardfisher.com

On Wed, 2 Sep 2015 07:52:48 -0700 (PDT), Helpful person
> wrote:

> On Wednesday, September 2, 2015 at 10:23:32 AM UTC-4, Janet B wrote:
> >
> > You guys do know that we are talking about a kitchen here and not a
> > NASA lab? I reported my experience. The heavy cast iron lid is more
> > successful in keeping moisture in the pot long term than stainless or
> > glass lids. To make you all more comfortable, YMMV
> > Janet US
>
> That's the point, what really happens. For whatever reason the heavy cast iron lids do better at sealing. With mine I also add an aluminum foil layer. This acts as an excellent water vapor barrier. Any steam created that increases the pressure inside the pot will always escape. But this is small compared to vapor loss.
>
I don't care because it's minimal. Besides, I'm the type that opens
the oven door and lifts the pot lid to turn whatever is inside, so
that's going to cause steam to escape anyway. The item that is super
well sealed and I don't bother to disturb what's inside is my crock
pot. It has a glass lid and a ceramic insert, but that baby doesn't
lose anything.

--
Elitist Snob

"Janet B" > wrote in message
...

> You guys do know that we are talking about a kitchen here and not a
> NASA lab? I reported my experience. The heavy cast iron lid is more
> successful in keeping moisture in the pot long term than stainless or
> glass lids. To make you all more comfortable, YMMV
> Janet US

I find that to be true too.

Cheri

On 9/2/15 10:23 AM, Janet B wrote:

> I reported my experience. The heavy cast iron lid is more
> successful in keeping moisture in the pot long term than stainless or
> glass lids. To make you all more comfortable, YMMV

OK, Janet -- you keep using your heavy cast iron lid with the unsanitary
unfinished rim, and I'll keep using my nice light glass lid that
accomplished exactly the same things, plus goes in the dishwasher and
lets me to see what's going on in the pot without lifting the lid and
losing heat. 8

Of course, ymmv.

-- Larry

On Wednesday, September 2, 2015 at 1:54:47 PM UTC-4, pltrgyst wrote:
> On 9/2/15 10:23 AM, Janet B wrote:
>
> > I reported my experience. The heavy cast iron lid is more
> > successful in keeping moisture in the pot long term than stainless or
> > glass lids. To make you all more comfortable, YMMV
>
> OK, Janet -- you keep using your heavy cast iron lid with the unsanitary
> unfinished rim, and I'll keep using my nice light glass lid that
> accomplished exactly the same things, plus goes in the dishwasher and
> lets me to see what's going on in the pot without lifting the lid and
> losing heat. 8
>
> Of course, ymmv.

Mine certainly does. I braise in All-Clad, which has pretty lightweight
lids, and everything works just fine.

Cindy Hamilton

On 9/3/2015 3:54 AM, pltrgyst wrote:
I have, on at least three prior occasions, written posts that delve into
the “alleged” lurid past of one of our former presidents, George Herbert
Walker Bush (GHWB), the current but ailing patriarch of the Bush Family
Dynasty – I refer to them as the Bush Family Crime Syndicate, certainly
not in terms of endearment – but rather more like the Mafia Godfather
who prepares his sons to take over the family business upon his death.
This particular post references an article by Stew Webb, a contributor
of Veterans Today.

In his life-time, George H. W. Bush (GHWB) has controlled every
clandestine (hidden from view) and secret organization/operation within
the arsenal of the United States government as either 1) Director of the
CIA, 2) Vice President to Ronald Reagan (who was an unwitting puppet to
the Bush controlled cabal – GHWB secretly gave Reagan poisons that
hastened his fall into Alzheimer’s Disease and evidence suggests he
helped plan Reagan’ attempted assassination by John Hinckley, whose
family were close friends of the Bush family – a coincidence?) and 3)
ultimately as President of the United States before Bill Clinton took
office.

On 9/3/2015 4:53 AM, Cindy Hamilton wrote:

I have, on at least three prior occasions, written posts that delve into
the “alleged” lurid past of one of our former presidents, George Herbert
Walker Bush (GHWB), the current but ailing patriarch of the Bush Family
Dynasty – I refer to them as the Bush Family Crime Syndicate, certainly
not in terms of endearment – but rather more like the Mafia Godfather
who prepares his sons to take over the family business upon his death.
This particular post references an article by Stew Webb, a contributor
of Veterans Today.

In his life-time, George H. W. Bush (GHWB) has controlled every
clandestine (hidden from view) and secret organization/operation within
the arsenal of the United States government as either 1) Director of the
CIA, 2) Vice President to Ronald Reagan (who was an unwitting puppet to
the Bush controlled cabal – GHWB secretly gave Reagan poisons that
hastened his fall into Alzheimer’s Disease and evidence suggests he
helped plan Reagan’ attempted assassination by John Hinckley, whose
family were close friends of the Bush family – a coincidence?) and 3)
ultimately as President of the United States before Bill Clinton took
office.

Barbara J Llorente 71 Cerritos Ave San Francisco, CA 94127.
Age 65 (Born 1950) (415) 239-7248. Background Check - Available. Record

ID: 47846596.