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With the exception of the spaghetti pot, we got rid of the non-stick cookware. We mainly use cast iron and old copper bottomed Revere Ware. I've got cast iron that belonged to great-great grandmother that we use nearly daily.
After the learning curve with my daughter on the newer CI pieces, she finally graduated to using the old Griswold and Erie pieces. She ruined the seasoning on the Wagner somewhat often in the beginning. The nice thing is that it was easy to repair...bake it off, re-season, and the pan was back in rotation.
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 1987 560SL
85,000 miles
Meet on the level, leave on the square. Great words to live by
Were we directed from Washington when to sow and when to reap, we should soon want bread. - Thomas Jefferson: Autobiography, 1821.
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