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