Kitchen: Cast-iron
June 19th, 2007
For those of us that use cast iron cookware it’s unimaginable to switch back to copper bottom frying pans and Teflon coated cookware, aluminum is simply out of the question.
My cast waffle iron consistently produces perfectly formed and cohesive waffles with so little effort that switching to a Teflon waffle iron would be a clear sign of mental illness.
Cast iron offers an even distribution of heat throughout the cooking surface and sides, non-stick properties, durability, and lightening fast clean up when it’s cured correctly and properly cleaned.
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