Forget about Teflon! I got a wrought-iron frying pan now!
That's the best frying I've had in my life so far.
No Teflon can do this.
I wonder why I have used stainless steel and even Teflon before?
Obviously because I didn't know how nice cooking can be with a simple chunk of iron.
What do your frying pans look like?
I have both types.
Each has their place, for different cooking styles and food types.
F'rinstance, I use a cast iron pan for baking corn bread in the oven. Can't pull that off with a steel pan.
OTOH, a nice T-Fal teflon coated aluminum pan makes great fried eggs or a beautiful western omelet on the stovetop, and it's dead easy to flip and fold them over. Cast iron? Not so much.
Did you season the iron pan before you used it (no, I don't mean salt and pepper )?
Last edited by ElectRick; Nov 06, 2007 at 12:10 PM.
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