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From: Crab (158.59.127.249)
Subject:         Difficulty cooking Brown Lentils
Date: July 8, 2010 at 8:46 am PST

Hello. I used to cook brown lentils in a 3 quart stainless steel saucepan on the stovetop. And the lentils were nice and tender every time.

A week ago I started using a 2 quart enamel coated cast iron French oven on the stove top and about 1/3 of the lentils remain hard and crunchy even after 2 hours of cooking!!! I even soaked them for 12 hours prior to cooking.

What's going wrong? Do you think the problem is the material of the cooking vessel (cast iron vs. stainless steel)? Or do you think the problem is the size of the vessel (2 qt. vs. 3 qt.)?

Thank you VERY much!!

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