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post #37 of Old 12-17-2008
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Nothing makes corn bread like a #5 cast iron skillet! If seasoned properly it is covered with a black carbon coating that is nonstick and will take heat better than most others.
I have lots of SS pans, but they have to be scrubbed after use, the cast iron pans only have to be wiped and properly dried over heat. I have not problems with rust on properly cured pots and pans, but you have to dry them properly over a hot fire and then oil them lightly before storing. Cast iron is just like steel knives, they sharpen easy but you have to care for them or they rust.

Drop a cast iron, SS, or Alum on your foot and it will hurt!

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