Cookware Info?

Q: Our experience is different from Brian's. If it is seasoned properly (different from just wiping with oil -- see many past posts on subject), it does not rust in storage and it does not get anything else oily and it is no harder to clean than any other pan. And it is the least expensive cookware that performs well. Maybe I should add that our experience with cast iron is limited to skillets / frypans. We agree that coated cast iron such as Le Creuset is very good indeed (particularly the dutch/french ovens for braises, stews and casseroles), but of course it is much more expensive.

A: I'm not too sure about this one either, but Le Creuset also comes with a non-stick surface for certain pans. BTW, I agree with other LC enthusiasts for stews, soups, etc. I love my 5q dutch oven, but I also have a grill pan that has a non stick surface. A little spray and it does a great job. I can get it really hot and get those nice little lines in my burgers, chops and whatever. Now all I need is a good ventilation system to get the smoke out of my house, but, alas, that's another thread and issue. I cooked for many years with the stuff; it took about that long for it to get seasoned properly. IMO, it's *far* too demanding a cookware categorically (though I still have a 12" skillet, for certain applications). It's heavy w/out being especially ergonomic. (Tiny, twisty handles). It needs to be cleaned *immediately* after cooking, while it's still hot; it's no fun when you have food plated, and guests, and you have to stop, and scrub out the reduction sauce....Cast-iron is fragile, too -- ever have a friend or relative leave a pan in the sink, or scratch one up using a fork and a tomato-based sauce? :( Finally it needs to be oiled and, even wiped, the surface remains sticky enough to attract dust. Cast-iron is, however, cheap and amazingly effective. But you pay a certain price in labor.

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