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Originally Posted by Cruisingdad
T37,
As a chef, I am interested in your opinion on Stick-A-Lon (sorry, Capalon) versus cast iron... etc. Do you agree with me on the above post? Curious what a pro thinks.
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LOL...Stick-A-Lon
Cookware, like knives, is a very personal choice. I use both Calphalon and Cast Iron for different applications as well as steel, ceramic, earth ware, stainless steel, Aluminum, and combinations of.
Calphalon is:
- Relatively expensive
- Loses it anodized coating after a while (both of my sauce pans have lost their anodized coating, Calphalon is willing to replace them but I never get to sending them back because of owning a boat
) - Great conductor of heat
- Fairly easy to clean, when seasoned properly, well except when cooking eggs in them
...use Teflon for eggs! - Harder than regular aluminum
- Is non reactive with foods, specifically acidic foods
Cast Iron:
- Heavy (hurts when you drop it on your foot, and sautéing with them, you will look like Popeye when your done
) - Rust (when not properly cared for)
- Brittle (things get thrown around allot in a kitchen)
- Inexpensive
- Great conductor of heat and holds the heat for a long time comparitivly...this is good if its cold out but I wouldn't want that hot pan around on a hot summer day
- Reactive with foods
- great for baking corn bread and blackening or searing
LeCreuset makes Enameled Cast Iron cookware
http://www.lecreuset.com/usa/home.php . It is similar to Calphalon in that it combines the best of both worlds.
I agree with most everything you said. I would be hesitant to use cast iron on a boat for these two minor reasons...
- heavy - I could see it causing allot of damage if not secured in rough weather.
- because it takes a significant time to heat, your burning more fuel than may be necessary?
I hope this makes some sense...its Friday at the end of the first week of classes so my brain is dead, more than normal