cast iron pans

[Guest guest]

cast iron pans

 

MY pans are a combination of cast iron and stainless steel. I do feel

comfortable usuing them. I was using a cecaphalon (spelling?) and it

reminded me of an expensive teflon pan so I got rid of that one. Does

anyone know about the non-stick one I mentioned above???

Marsha

 

mARSHA,

 

i'M WITH YOU GUYS ON THISONE. I only use cast iron and stainless steel.

However, I think there is one caveat. you will tend to get a metalic taste with

something acidic (like tomatos) in a cast iron pan. i don't think theree is

wrong with it healthwise but you do get that taste. I do think that enameled

pans are good though. I wouldn't throw yours out Paul. It's even more metalic

if you store a dish in cast iron. ( as I have done). Caphalon has some kind of

compound they add to aluminum that makes it harder.. it probably is not as bad

as a regular aluminum pan but I think you would still get lots of aluminum from

it. You can probably get a nice set of stainless pans cheaper than Caphalon.

People like Caphalon because they heat on all sides. Some stainless pans have

aluminum or copper sandwiched inside so they heat evenly and faster on both the

sides and bottoms.

 

GB

 

 

 

Messenger with Voice. PC-to-Phone calls for ridiculously low rates.

 

 

[Guest guest]

> Some stainless pans have aluminum or copper sandwiched inside so they

> heat evenly and faster on both the sides and bottoms.

 

Guru's right on the money here. Look for a heavy bottom stainless

steel pan... ya know - KMart has some from Martha Stewart - good pans,

not too expensive either! Farberware has some good ones too.

Cuisinarts are good but more expensive. If y'all have a Marshall's,

check their kitchen department for some great deals.