Cast iron is the best thing for pancakes. My only problem with cast iron is that I am too impatient to use it properly. It needs to be heated slowly to the proper temperature. I have this tendency to heat it up fast and then burn things because it is too hot on the bottom, but then I do not burn my hands because the handle is still cool. If I am cooking for company, everything has to be just right, for just myself I mostly go for quick. Maybe I need to rethink that, after all I am worth the effort.
Anyway I have a small skillet, a large skillet, a griddle that I also use as a lid for the large skillet, and a dutch oven, all by Lodge. I used to have some imported stuff, but the bottoms were so smooth the seasoning kept peeling off the bottoms, the rough iron of the Lodges holds it for ever. My pots are teflon lined cast aluminum junk, not cheap, all teflon cookware is junk. Shel Belinkoff wrote: > Properly seasoned and cared for cast iron is great for some cooking tasks. > > Shel > > > >> [Original Message] >> From: David Savage > >> I use a couple of $5 cast iron fry pans that are seasoned just right. >> Nothing sticks to them. > > > -- PDML Pentax-Discuss Mail List [email protected] http://pdml.net/mailman/listinfo/pdml_pdml.net
