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From: Lew Hodgett (no email)
Date: Thu Jan 04 2007 - 00:54:05 EST
Ken James wrote:
> It is NOT coated, it is pure rubber.
I stand corrected. I assumed (you know what that does<G>) they were
rubber coated metal.
My mistake.
> It may not last that long, I don't
> know, they seem to be well made, but that is one reason I was asking.
Understand. Silicone is a high temp rubber, just have to see how it ages.
> Cast iron is good, but I find it rusts badly on my boat, takes a
lot of
> heat/fuel, is bulky, and makes a lot of noise banging about, and never
> gets clean without a lot of water unless you use it often, and I am
only
> a sometimes baker except for biskets.-Ken
Sounds like you need an update on the handling and using of cast iron
cooking equipment.
Once a C/I pot has been cleaned and "seasoned", you don't ever need
water to clean it again.
You simply wipe it out, I use a plastic pot scrubber, re-season, and
you are ready to use it again.
They provide the best heat distribution of any cooking material, thud
you actually use less cooking fuel than with other materials such as
clad S/S or Aluminum.
To paraphrase somebody else, you can pry my C/I chicken fryer from my
cold dead hand. It is about the only cooking appliance I use<G>.
Lew
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