Enamelware
July 8th, 2009
I know that some people swear by cast iron cooking pots and pans. Yes, they are non-stick when properly seasoned. And yes, they keep temperatures fairly stable. I like cooking in cast iron pots and pans only if somebody else is doing the clean-up. I prefer to cook in cast iron cookware that is coated with porcelain enamel.
It is perfect for cooking foods that need to simmer for a long time like stews and sauces. You can leave them be, with minimal stirring. Enamelware is corrosion resistant and does not absorb flavors. The smooth glassy finish is easy to clean and they come in attractive colors, too. When cooking with enamelware, remember that they are not metal and therefore will not be able to take extreme temperature.