Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10 5/3/83; site olivej.UUCP Path: utzoo!watmath!clyde!burl!ulysses!allegra!bellcore!decvax!tektronix!hplabs!oliveb!olivej!greg 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