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Nov 18, 2018
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While I love cast iron for use on stoves with weak burners/coils, it does take a long time to heat up and can be too heavy for some people. I really learned to love cast iron in an apartment where I could put a skillet or dutch oven in the 'oven' for a half hour to heat up which then let me brown meat or sear a steak. Today, I use a Bialetti Como aluminum teflon skillet a lot becase it heats up fast and is very non-stick. The sides are a bit tall for omlettes so, the Swiss Diamond with its low sides gets the call for those. The current generation of Lodge cast iron, while cheap, is not nearly as good as older Lodge cast iron and other brands. As mentioned, Lodge today is a very rough texture which causes a lot of things to stick. If it must be ceramic, Le Crueset and Staub enameled cookware is a good way to go. All the benefits of cast iron (minus extra iron in your diet) and a slick surface that won't react with acidic cooking (thinking of tomatoes and various citrus/fruits mainly). You will generally still need to use a bit of butter and oil but, that is also true of most ceramic pans too.
Nov 18, 2018
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