Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP
Posting-Version: version B 2.10.2 9/18/84; site watrose.UUCP
Path: utzoo!watmath!watnot!watrose!chmorris
From: chmorris@watrose.UUCP (chmorris)
Newsgroups: net.cooks
Subject: Re: Cast Iron pans
Message-ID: <7868@watrose.UUCP>
Date: Mon, 3-Mar-86 16:12:31 EST
Article-I.D.: watrose.7868
Posted: Mon Mar  3 16:12:31 1986
Date-Received: Tue, 4-Mar-86 02:03:05 EST
References: <2253@utcsri.UUCP>
Reply-To: chmorris@watrose.UUCP ()
Distribution: net
Organization: U of Waterloo, Ontario
Lines: 20
Summary: 

In article <2253@utcsri.UUCP> utflis!chai@utcsri.UUCP (Henry Chai) writes:
>2 fry pans and a dutch oven).  I've never used cast iron
>pots before, so can someone in net.land tell me
>
>1) do they rust?
	We have iron fry pans in the co-operative residence here and only
one or two show any signs of rust.  I suspect those may have been left
catching drips from the water pipes under the sink; even those are usable
if you're not fussy (you don't get visible rust on your pancakes).

>2) do they retain/distribute heat well?
	They seem to build up heat fairly uniformly and get hotter than
some other types I've used, given the same burner turned on to the
same degree.
>3) do they tend to stick even if they're well seasoned?
	I haven't used them with things which are most prone to stick on other
types, but for eggs and pancakes and such, if they are greased adequately
there's no problem.
--
Corinne Morris (@watrose.UUCP)