My go-to utensil for chili, soups, braising and bread is an enameled
cast iron dutch oven. The enameled is the best choice when cooking
something acidic. I did have one that chipped for no explicable reason,
but the company (Lodge) replaced it a no charge. The enameled cast iron
is nice but it never achieves the great non-stick qualities of a well
seasoned regular cast iron skillet.
-p
On 3/10/2020 2:29 AM, Larry Colen wrote:
On Mar 9, 2020, at 9:52 AM, Paul Sorenson <pentax1...@gmail.com> wrote:
Hot damn...another aficionado of cooking with cast iron!!
I love cast iron, but I love enameled cast iron even more.
-p
On 3/9/2020 11:39 AM, John wrote:
It's been a while since I kvetched about how the work is going on my kitchen.
I'm almost finished (for man-cave values of finished).
I have a NEW stove. Now I'm "Cookin' with Gas!"
https://www.flickr.com/photos/jb_sessoms/49640315542
Close-up of the NEW stove. I'm not actually cooking the shrimp here, they're
just sitting in a pot of water defrosting before being added to the dish in the
Crock Pot.
https://www.flickr.com/photos/jb_sessoms/49640042671
Very nice! That burner setup isn’t entirely dissimilar to my old wedgewood,
but the middle of my wedgewood has a large griddle surface, can you get one of
those for your middle burner of yours? Granted, so far as I know my griddle
can’t be reconfigured as just a plain long burner.
But gas & having a completely cook surface makes a wonderful difference. First
time in this house I've been able to cook rice where it didn't stick to the pot.
... and the finished product.
https://www.flickr.com/photos/jb_sessoms/49640043341
Just for fun, here's a song to celebrate the occasion:
https://www.youtube.com/watch?v=xnKOVPXhlnE
--
Paul Sorenson
Studio1941
Sooner or later "different" scares people.
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Larry Colen
l...@red4est.com
--
Paul Sorenson
Studio1941
Sooner or later "different" scares people.
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