'AS cookware becomes more expensive and the kinds available become more varied, it's increasingly clear to me that most "new" pots and pans are about marketing. For most tasks, old-style cookware is best. So these days when I'm asked for a recommendation, I reply with an old-fashioned answer: cast iron.
My personal return to cast iron began less than a year ago when I began to heed the warnings against preheating chemically treated pans and putting them in hot ovens, which could create potentially harmful fumes.'
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