Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP
Posting-Version: Notesfiles $Revision: 1.6.2.17 $; site uiucdcsb.UUCP
Path: utzoo!watmath!clyde!cbosgd!ihnp4!inuxc!pur-ee!uiucdcsb!leimkuhl
From: leimkuhl@uiucdcsb.UUCP
Newsgroups: net.cooks
Subject: Re: Pots and Pans
Message-ID: <7000036@uiucdcsb.UUCP>
Date: Thu, 17-Jan-85 15:53:00 EST
Article-I.D.: uiucdcsb.7000036
Posted: Thu Jan 17 15:53:00 1985
Date-Received: Fri, 18-Jan-85 10:33:39 EST
Lines: 18
Nf-ID: #N:uiucdcsb:7000036:000:628
Nf-From: uiucdcsb!leimkuhl    Jan 17 14:53:00 1985



   My mother gave me a very excellent small skillet last year.  It's
french and is made of cast iron, but the outside is enameled and the inside
is coated with some bizarre black miracle lining that has many of the
properties of silverstone (though not as smooth) but is completely
undamageable!

   My roomates didn't believe me when I told them this, so I challenged
them to scratch it with brillo pads or steel wool.  It really is not possible.

   Furthermore, the pan heats very evenly and rapidly.  I use it almost every
night for sauteeing small amounts of mushrooms or onions.  My vote for best
pan!


-Ben Leimkuhler