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From:	Deborah (Recipes.vegsource.com)
Subject:	Thank you, and good fry!
Date:	July 12, 2010 at 8:02 pm PST

In Reply to: Re: Thank you and ... posted by Crab on July 9, 2010 at 8:23 am:

I like both cast iron and stainless steel, and I use both almost every day.

It really comes down to what I am cooking.

Highly-acidic foods like tomatoes are notoriously rough on cast iron, so if I am making something like spaghetti sauce, I cook it in a stainless steel pot.

A well-seasoned cast-iron pan is good for things that require steady or high heat, like fried potatoes or pancakes. They would probably burn in a stainless steel pan.

After a while, you get a 'feeling' for which pan to use for what dish or food.

If you cook beans in cast iron, that's fine -- just be sure to add any acid foods, like tomatoes or vinegar, at the very last possible moment, to avoid any harm to the pan.

Properly cared for, cast iron pans get better and better, and they can last for a very long time.

---

On the other hand, I have made fried tomatoes in a cast iron skillet, but I made sure to get them into and out of the pan as quickly as possible, and the tomatoes were well-coated with batter, so they barely made any contact with the actual metal. :)

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