SoulWinner
Commander
- Joined
- Apr 16, 2002
- Messages
- 2,423
Over the past couple of years I have started a few threads about different kinds of cookware. I have had Pro grade stainless stuff (I owned a restaurant and was head chef), copper, Calphalon, and the usual bunch of stuff. On and off I have played with my old cast iron cook ware and I have decided that I like it best.....for the time being anyway. I have some Wagner, WagnerWare, and Griswold that I collected up over the years. All of it except my dutch oven was stripped in a electrolysis vat and re-seasoned. I have decided that I prefer the way cast iron cooks much better than aluminum. It heats evenly and holds it's temp, and has the most amazing non-stick surface. I was always sceptically about that because I had cooked on cast iron before with temps too high, and had food stick and make a mess. But using low temps and well seasoned cookware, I am happier with my hundred year old cast iron than I was with my brand new Calpalon. I just boxed it up sold it in a garage sale. Thanks to the iBoats folks who gave me information on using cast iron. I think OMC was one who uses cast iron and gave me some good tips on caring for it.
Anyone else cook with cast iron??
Anyone else cook with cast iron??