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From: Rudy and Jill Sechez (no email)
Date: Sun Jun 03 2007 - 12:27:07 EDT
Hi Lee-
We have been using our cast iron 12 inch frying pan for over eight years now and have no plans to deep six it. In fact, we are planning on adding a cast iron pot. Yea, they are "heavier", but it does not matter to us, since we are not a ultra-light racing boat anyways.
One advantage, if you are looking for one, is that it takes less water to wash, compared to other types of cook wear- we usually just wipe it clean.
Rust? Whatever occurs is just light surface rust and comes off easily; usually, we just go ahead and cook with it anyways, we just ignore whatever remains after a quick wipe with a paper towel. On the other hand, if you are using it daily, especially if it is seasoned, there is not enough time for rust to form.
We like the way it cooks too, "nicer" cooking than the other thinner steels.
But then you alluded to all this yourself, we are just mentioning all this for those that are not aware of it.
Down side? We just do not see any, other than the heaviness that you mentioned, but then we use heavy anchors also.
Rudy and Jill Sechez
Briney Bug- A traveling repair shop, currently in Sanford, Fl.
LA Licata <> wrote:
Dear list,
I must be missing something...
I know that cast iron cookware is heavy, and can rust, but my
experience shoreside is that it is easier to cook with them than
stainless and usually, just a snap to clean.
What is the downside, other than heavy, and need to keep oiled, using
them while cruising?
Sincerely,
Lee
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