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Stainless steel vs cast iron

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  • #16
    Originally posted by RichMahogany View Post
    Men don't need extra iron, but we need polytetrafluoroethylene? I'll take my chances with the iron.
    And women don't need it either (I mean non-stick coatings). It wears off eventually, and guess where it went....
    Last edited by jojohaligo; 11-09-2012, 04:05 PM.
    Female, age 51, 5' 9"
    SW - 183 (Jan 22, 2012), CW - 159, GW - healthy.

    Met my 2012 goals by losing 24 pounds.
    2013 goals are to get fit and strong!

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    • #17
      Get some of both. I like Revere Ware for stainless pots. Try finding old cast iron pans at yard sales and 2nd hand stores. The best were made more than 50 years ago.

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      • #18
        Originally posted by workinprogress View Post
        Try finding old cast iron pans at yard sales and 2nd hand stores. The best were made more than 50 years ago.
        The best old cast are Griswold and Wagner. The reason these were better is the that there were basically two levels of cast iron pans. The lower quality were sold directly out of the mold and were rougher on the cooking surface. The better pans were machined after they were cast. Its pretty easy to spot the difference.

        With that said, the newer lodge cast irons that I have seen are being machined after the mold.
        Male, 32y, 6'0" tall
        SW 306lbs (6/1/12)
        CW 244lbs (1/17/13)

        BP down from 120/80 to 110/74

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