i have nutri stahl and it's great . It's supposed to be better than clad and royal prestige my mom bought them on special and they are great stainless steel cookware
It was nice to share your happiness with us. Just I need to know whether it is wise to bake my loaf of bread in the cast iron pots or not. If it is good for this purpose, how can I avoid sticking of my loaf to the bottom of the pot. Last time when I baked my sourdough bread, I almost lost 50% of it at the bottom of my brand new cast iron pot and had a hard time to get it removed.
Just a little flour or corn meal on the bottom of the pan is all you need. Since the bread expands (rise) during the cooking process, there is little danger of it sticking and burning against the pan.
Hello Jaybobed.. What's your take on the enamal coated cast iron verses just plain old cast iron? Does the the original work better or is there really no difference?
You really don't season them so much - the enamel will scratch and stain somewhat through normal use - Just like we do with normal cast, a light coat of oil is fine on the inside. The outside can be wiped down with oil then white vinegar (That's how I do it anyway). They are pretty tough - Just don't like being dropped. If you add a cast Dutch Oven and a medium cast sauce pan to your collection, the rest of them are just gravy. They're best at oven-to-fridge, fridge-to-stove work. great for acid
The best thing about enamel cast iron is allowing you to cook tomato sauce, high-acid meals (With a lot of lemon for example), or melted cheese sauces without leaching or jeopardizing the nice patina of a seasoned pan.
Heat distribution is actually better because the enamel acts as an insulator, keeping the transferred heat within its walls. (Heat from the burner, through the enamel, into the cast core).
Nice! Thanks for subbing ....looking forward to sharing vids with you.
curiosidadesextrano 10 months ago
i have nutri stahl and it's great . It's supposed to be better than clad and royal prestige my mom bought them on special and they are great stainless steel cookware
amadenada 3 years ago
Clad is great stuff. Have you tried Cutco? Its better than anything else I know.
Colombian305man 3 years ago
Great stuff. I just did a vid on my cookware as well :)
svtcontour 3 years ago
Ultra-Cool Cookware. You can never have enough quality equipment!
tastygarlic 3 years ago
It was nice to share your happiness with us. Just I need to know whether it is wise to bake my loaf of bread in the cast iron pots or not. If it is good for this purpose, how can I avoid sticking of my loaf to the bottom of the pot. Last time when I baked my sourdough bread, I almost lost 50% of it at the bottom of my brand new cast iron pot and had a hard time to get it removed.
Thanks,
Farah
fkhazani 4 years ago
Can't help ya with that one, I really don't do much baking, sorry.
PaganLiberty 4 years ago
Just a little flour or corn meal on the bottom of the pan is all you need. Since the bread expands (rise) during the cooking process, there is little danger of it sticking and burning against the pan.
tastygarlic 3 years ago
WOW Thats bad to the bone dude! Very good price! I like the cast iron too!
jaybobed 4 years ago
Hello Jaybobed.. What's your take on the enamal coated cast iron verses just plain old cast iron? Does the the original work better or is there really no difference?
ukspankedyank 4 years ago
I dont have any that is enamal coated. I would like to have a couple though and try them out. I wonder about the seasoning though?
jaybobed 4 years ago
You really don't season them so much - the enamel will scratch and stain somewhat through normal use - Just like we do with normal cast, a light coat of oil is fine on the inside. The outside can be wiped down with oil then white vinegar (That's how I do it anyway). They are pretty tough - Just don't like being dropped. If you add a cast Dutch Oven and a medium cast sauce pan to your collection, the rest of them are just gravy. They're best at oven-to-fridge, fridge-to-stove work. great for acid
tastygarlic 3 years ago
The best thing about enamel cast iron is allowing you to cook tomato sauce, high-acid meals (With a lot of lemon for example), or melted cheese sauces without leaching or jeopardizing the nice patina of a seasoned pan.
Heat distribution is actually better because the enamel acts as an insulator, keeping the transferred heat within its walls. (Heat from the burner, through the enamel, into the cast core).
tastygarlic 3 years ago