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29.

Re: Out of the Blue

Aug 24, 2012, 21:38

jdreyer

Blue wrote on Aug 24, 2012, 17:39:
jdreyer wrote on Aug 24, 2012, 17:23:
They still sell unenameled cast iron pans. It's all I cook in, except for the occasional stainless steel pot. If properly cared for, they really do last a lifetime or longer.

I am a huge fan of Lodge pans, and own three of them. I was referring to my belief that Le Creuset no longer makes plain cast iron anymore... even the ones with black cooking surfaces are enameled.

Ah, gotcha. Yeah, I know what you mean about your project tho. I bought a rusty old iron dutch oven from Goodwill a while back and brought it back to life.

Other great things about cast iron for the uninitiated: stuff stays hot long after you kill the heat, no strange chemicals make it into your food, and they've got great heat distribution. Easy to clean too, just wash with hot water and dry.




Man is equally incapable of seeing the nothingness from which he emerges and the infinity in which he is engulfed.

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