You are viewing an obsolete version of the DU website which is no longer supported by the Administrators. Visit The New DU.

Latest

Greatest

Lobby

Journals

Options

Help

Reply #5: yup [View All]

Printer-friendly format

Email this thread to a friend

Bookmark this thread

This topic is archived.

Home » Discuss » The DU Lounge

appal_jack

(1000+ posts) Send PM | Profile | Ignore

Mon Jan-25-10 09:01 PM
Response to Reply #3

5. yup

cast iron for eggs, bacon, sausage, caramelized onions, grilled cheeses, the frying stage of polenta, lots of other things that are gently browned...

stainless steel for long-simmering greens (turnips, etc.), especially when they are in an acidic sauce (tomato-based, vinegar, etc.), and also for super-high heat/flash frying.

-app

Printer Friendly | Permalink | | Top

Home » Discuss » The DU Lounge

Powered by DCForum+ Version 1.1 Copyright 1997-2002 DCScripts.com
Software has been extensively modified by the DU administrators

Important Notices: By participating on this discussion board, visitors agree to abide by the rules outlined on our Rules page. Messages posted on the Democratic Underground Discussion Forums are the opinions of the individuals who post them, and do not necessarily represent the opinions of Democratic Underground, LLC.

Home | Discussion Forums | Journals | Store | Donate

About DU | Contact Us | Privacy Policy

Got a message for Democratic Underground? Click here to send us a message.