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From: greg@olivej.UUCP
Newsgroups: net.cooks
Subject: Re: Cookware
Message-ID: <264@olivej.UUCP>
Date: Wed, 19-Dec-84 20:05:06 EST
Article-I.D.: olivej.264
Posted: Wed Dec 19 20:05:06 1984
Date-Received: Sat, 22-Dec-84 01:17:12 EST
References: <184@faron.UUCP> <1626@drutx.UUCP>
Organization: Olivetti ATC, Cupertino, Ca
Lines: 25

I agree in general with Betsy Cvetic's cookware recommendations.
For sauces, casseroles, dishes to be braised, and general dishes
which require longer cooking periods over a medium heat rather
than brief cooking over a very high heat, I like enamelized
cast-iron.  Of this, I have a number of "Le Creuset" pieces that
I've had for nearly 4 years now and have found very good.

In terms of non-stick cookware, I agree that it all wears off
sooner or later but I accept that.  It means to me that I'll
have to recycle these pieces more often.  I still find them
very valuable, particularly for such things as a potato
galette (shredded potatoes cooked in somewhat the form of a
large, flat pancake).  With a non-stick skillet, after half
the cooking time is up I can pick up the skillet and with a
light toss flip over the entire thing to cook the other side.

The Magnalite recommendation is also a good one.  I find it
excellent for roasting, and also find that it is better than
most roasting pans for transferring to the stove, if you
want to incorporate the drippings which have browned onto
the pan in your sauce (AFTER degreasing, please).

	- Greg Paley