[Sca-cooks] Soapstone pan or griddle?
dragon at crimson-dragon.com
Sun Jul 13 10:43:46 PDT 2008
Gretchen Beck did speak thusly:
>--On Saturday, July 12, 2008 3:32 PM -0700 Lilinah
><lilinah at earthlink.net> wrote:
>>Does anyone know more about cooking with soapstone pans? Special benefits
>>or problems with them? (well, other than potentially dropping and
>>shattering them) Where to purchase them?
>A quick websearch suggests that they heat very evenly and retain
>heat for a long time. It's also ph neutral so it won't react with food.
>Here's a couple of companies:
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They also have the nice property of being rather non-stick as well.
When properly polished and kept free of scratches (they do scratch
easily), they are wonderful to cook on.
It's also a very easy material to carve which is one reason it was
used to make pots. Griddles are easy, just get a flat slab. There are
people out there you can buy soapstone from but it is likely you will
only be able to get rough stone or prepared slabs and not finished cookware.
Venimus, Saltavimus, Bibimus (et naribus canium capti sumus)
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