Snails - Response on Threads Part 3

[AttyPops]

Yeah, we are an...unappreciated bunch.

 

[FranC]

Pepper hangs out in another thread.

 

[tiburonfirst]

Yeah, we are an...unappreciated bunch.

must be something wrong with us!

 

[FranC]

Ain't nuttin wrong with us!!

 

[tiburonfirst]

wanna bet?

 

[FranC]

Not a lot...............

 

[AttyPops]

You tell her Fran!

And on that note................

Goodnight snails.

 

[FranC]

Sweet dreams,Atty

 

[tiburonfirst]

Not a lot...............

smart frannie!

 

[tiburonfirst]

goodnight and sweet dreams!


my favorite smiley place didn't renew its domain - gotta go searching all over again!

 

[FranC]

What a bummer!!

Sweet dreams,Tib

 

[SilverBear]

Haven't tried it. But it's something that I WOULD try. I'd get one good pan or pot and see how it does over a year. The casseroles/Dutch Ovens are interesting.

The thing is, with cast iron, you don't want to simmer acidic stuff in it because you lose all the "natural non-stick" carbon coating. That's also why you don't want to use much soap when you clean them.

But the enameled stuff....doesn't have that problem. IDK about how non-stick it is though. I imagine that over time it get's marred and sticks just like any other pan, so you'd say to yourself "should have gotten stainless".

Basically, you want the cast iron for even heat and heat retention or for natural non-stick, particularly high-heat non-stick. That's why a Dutch Oven is appealing for this application.

So for "frying" you don't need it as much you do for browning-then-simmering.

I'd also check reviews.

Since you do not have any, then my question about which brand you own is moot (unless anybody else here has ENAMELED cast iron cookware).

It's as non-stick as anything else non-Teflon. (Completely uninterested in "naked" cast iron.) All depends on what you use to cook in (butter, oil, whatever) and watching closely.

A vendor on Amazon is having a 2-month "super sale" on sets which ends some time in August. Very good prices compared to open stock. Hus and I have talked before about upgrading the cookware to that style. My personal BIG problem is the shipping cost. One set (which does not even include ANY sauce pans) is 185 POUNDS and costs $244 shipping alone. But I noticed that brand's sauce pans (in a different set) have phenolic riveted handles. No no no. *I* want completely 1-piece pans. ...which then leads to a different brand that has HORRID customer service reviews.

So... back to pondering. ::shrug!!!::

 

[FranC]

No local kitchen stores,Bear?

 

[FranC]

 

[CES]

Since you do not have any, then my question about which brand you own is moot (unless anybody else here has ENAMELED cast iron cookware).

It's as non-stick as anything else non-Teflon. (Completely uninterested in "naked" cast iron.) All depends on what you use to cook in (butter, oil, whatever) and watching closely.

A vendor on Amazon is having a 2-month "super sale" on sets which ends some time in August. Very good prices compared to open stock. Hus and I have talked before about upgrading the cookware to that style. My personal BIG problem is the shipping cost. One set (which does not even include ANY sauce pans) is 185 POUNDS and costs $244 shipping alone. But I noticed that brand's sauce pans (in a different set) have phenolic riveted handles. No no no. *I* want completely 1-piece pans. ...which then leads to a different brand that has HORRID customer service reviews.

So... back to pondering. ::shrug!!!::

Dang, that's all it costs to ship something that is basically the weight of an entire person?

(being an non-chef, i obviously have no opinion about the actual cookware)

good night y'all

 

[TomCatt]

 

[FranC]

 

[tiburonfirst]

morning, frannie!

 

[FranC]

Good morning,Tib

 

[tiburonfirst]

hiya! i see a catt lurking