On 3/12/2020 10:02 AM, John wrote:
On 3/11/2020 10:24:59, Larry Colen wrote:
On Mar 10, 2020, at 7:35 PM, John <[email protected]> wrote:
I had a beautiful Le Crueset omelet pan I got from the PX down at Ft
Bragg
while I was still on active duty after I got home from Iraq; enameled
cast iron
with a non-stick coating.
Interesting, I’ve never known them to have anything but the enamel on
them.
Just looked at their web site & they say the pan I now have is a "matte
black enamel". I remember noticing when I got it that the inside surface
didn't look quite like the inside surface on the old one.
Non-stick coatings may not have worked out on enameled cast iron. I
don't think they can take high heat the way cast iron can. So if you
cooked like it was just plain cast iron, you'd probably ruin it. I never
had a problem because it was an omelet pan and the last thing you want
with an omelet is high heat.
The last thing you want with cast iron is high heat.
Cast iron likes butter, and butter doesn't like more than 160ºC.
Most people cook at way too high a heat.
I actually did pick up a few useful tidbits from when I was learning to
be a chef.
bill
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