Hello there from right near Disneyland.
I've been the cook of the house for the last 26 yrs of marriage, and have been through almost everything.
In the cast iron world, I'm rediscovering it's abilities, and am looking to replace my large lodge (modern) with some old iron. I've currently obtained a mi-pet #5 skillet, and an old griswold muffin pan via ebay. I'm so impressed by the cooking surface of the old iron, and am trying to find a reasonable #7 (May have one coming) and #9 or #10 skillet.
I do use often a couple staub enameled CI items for stews, bread, etc, but at some point will probably add a bare iron DO "somewhere"
I think I still find my ceramic nonstick egg pan preferable for eggs, but that may change in time. Been through the stainless time and I find I use them less and less, much to my wife's ire as I plunked a pretty penny for that set of Henckels tri-ply
I've been the cook of the house for the last 26 yrs of marriage, and have been through almost everything.
In the cast iron world, I'm rediscovering it's abilities, and am looking to replace my large lodge (modern) with some old iron. I've currently obtained a mi-pet #5 skillet, and an old griswold muffin pan via ebay. I'm so impressed by the cooking surface of the old iron, and am trying to find a reasonable #7 (May have one coming) and #9 or #10 skillet.
I do use often a couple staub enameled CI items for stews, bread, etc, but at some point will probably add a bare iron DO "somewhere"
I think I still find my ceramic nonstick egg pan preferable for eggs, but that may change in time. Been through the stainless time and I find I use them less and less, much to my wife's ire as I plunked a pretty penny for that set of Henckels tri-ply