[Sca-cooks] Queston on Basic utensils

[jenne at fiedlerfamily.net]

> I'm not sure which is better. It will probably depend on your own
> situation. Many cooks prefer the cast iron, but if you have cast
> iron you need to be prepared to season it properly and to take
> precautions so that that seasoning is not distroyed by folks doing
> the wrong things to it.

I've avoided using cast iron to cook vegetarian/non-mushroom/non-onion
foods for mass consumption as I cook with meat, onions and mushrooms in
my cast iron normally and am not entirely sure that minute traces of such
couldn't linger.

-- Jadwiga Zajaczkowa
jenne at fiedlerfamily.net OR jenne at tulgey.browser.net OR jahb at lehigh.edu
"Are you finished? If you're finished, you'll have to put down the spoon."