Re: Pots, plans and floors?

And, there is nothing like them for making corn bread/sticks.
Bonnie ETN Zone 7


> [Original Message]
> From: Christopher P. Lindsey <lindsey@mallorn.com>
> To: <gardenchat@hort.net>
> Date: 2/24/2006 3:20:30 PM
> Subject: Re: [CHAT] Pots, plans and floors?
>
> > I used to swear by cast iron pots and pans, but lately I've taken a
liking
> > to copper bottomed steel pots and pans.  Even if something does stick
(and
> > with a little light oil it seldom does) all I need to do is soak for
five
> > minutes on low temperature with a little water and liquid dish soap,
swish
> > and nothing is left.  I've found it much lighter and when trying to run
the
> > gauntlet of 4 burly bulldogs around one's legs getting to the table,
weight
> > for a "little person" is a big deal! 
>
> I generally use large stainless pans and stuff too, but there are some 
> times when you really want to use cast iron.
>
> For example, I always sear steaks for two minutes on each side in a cast
> iron skillet, then move them to the grill.  It prevents the steak from 
> drying out and helps seal in the flavor of the sea salt and black pepper
> rub...
>
> > Bill and I hope to use either stone or ceramic tiles on the kitchen
floor
> > when we can catch up financially.  My folks had tiny little mosaic sized
> > ceramic tiles laid in their house when I was in grade school.  It
turned out
> > to be a lifetime floor and was one of the few thing that had to be
fixed or
> > renovated when we sold her house.  It does mean you need to pick the
style
> > and color so that you won't get tired of it, but boy is it durable! 
LOL!!!
>
> I guess I won't discount it just yet.  But linoleum sure sounds easy.  :)
>
> Chris
>
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