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<blockquote data-quote="TAFKAP" data-source="post: 5270030" data-attributes="member: 7776"><p>I like enameled stuff because it gives you all the benefits of cast iron, plus a smooth finish and much easier care. Soap and water cleans it up easily, it's about as non-stick as you can get without getting a teflon pan. With plain cast iron, it's not advisable to cook acidic foods or things that are tomato heavy. If you use enameled cast iron, it doesn't matter. You can also use (but not advisable) metal utensils in cast iron, although wood or silicone is better. </p><p></p><p>The bad: lightweight non-stick cookwear is just crap. The thin and flimsy pans are easy to overheat, and even if you are flawless in not overheating them, they'll end up eventually bubbling or peeling off the questionably safe nonstick lining. There is nothing made in non-stick that couldn't otherwise easily be done in a cast iron pan. If you require something for delicate non-stick work, consider maybe a small copper omelet pan....that's about the only thing I can think of that would require a truly nonstick surface. Non-stick for anything else just gives bad cooks a lazy crutch for improper cooking techniques.</p><p></p><p>If your meat sticks to the pan, you're likely cramming too much meat in, using too hot a flame, or not enough oil (or all three). Use butter in a cast iron pan, brown your meat in batches over medium heat, and allow it to brown enough to release on its own.</p></blockquote><p></p>
[QUOTE="TAFKAP, post: 5270030, member: 7776"] I like enameled stuff because it gives you all the benefits of cast iron, plus a smooth finish and much easier care. Soap and water cleans it up easily, it's about as non-stick as you can get without getting a teflon pan. With plain cast iron, it's not advisable to cook acidic foods or things that are tomato heavy. If you use enameled cast iron, it doesn't matter. You can also use (but not advisable) metal utensils in cast iron, although wood or silicone is better. The bad: lightweight non-stick cookwear is just crap. The thin and flimsy pans are easy to overheat, and even if you are flawless in not overheating them, they'll end up eventually bubbling or peeling off the questionably safe nonstick lining. There is nothing made in non-stick that couldn't otherwise easily be done in a cast iron pan. If you require something for delicate non-stick work, consider maybe a small copper omelet pan....that's about the only thing I can think of that would require a truly nonstick surface. Non-stick for anything else just gives bad cooks a lazy crutch for improper cooking techniques. If your meat sticks to the pan, you're likely cramming too much meat in, using too hot a flame, or not enough oil (or all three). Use butter in a cast iron pan, brown your meat in batches over medium heat, and allow it to brown enough to release on its own. [/QUOTE]
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