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CAst Iron cookware?
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15 Jul 2009 Wed 08:05 pm |
A Turkish friend of mine, who recently moved to Istanbul, requested I bring some cast iron cookware. I was sad to decline the request because transporting them in my luggage through airport security and all would have been just about impossible.
In looking through photos here I noticed the cookware in this photo. Cast iron cookware must be used in Turkey, but what is it called? I think recently more modern cookware probably was introduced, but cast iron is still preferable due to the heat retention and the natural none stick nature of a properly seasoned cast iron pots and pans.
Benefits of cast iron
Edited (7/15/2009) by alameda
[found better link]
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15 Jul 2009 Wed 09:30 pm |
A Turkish friend of mine, who recently moved to Istanbul, requested I bring some cast iron cookware. I was sad to decline the request because transporting them in my luggage through airport security and all would have been just about impossible.
In looking through photos here I noticed the cookware in this photo. Cast iron cookware must be used in Turkey, but what is it called? I think recently more modern cookware probably was introduced, but cast iron is still preferable due to the heat retention and the natural none stick nature of a properly seasoned cast iron pots and pans.
Benefits of cast iron
I don´t know the answer to your question. I do enjoy cooking with cast iron, but decided a few months ago to get rid of my cast iron & teflon..They now make teflon free greenware pots http://www.amazon.com/Cuisinart-Greenware-Eco-Friendly-Nonstick-Stainless/dp/B001NIZ7C4/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1247682426&sr=8-1
I read several articles were teflon releases toxic compounds in the air and food if heated at a high enough heat. I know cast iron also increases the amount of iron in food and releases toxic compounds as well.
I have no idea how to insert a link with a word...like you did above?
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15 Jul 2009 Wed 09:38 pm |
I am totally addicted to Le Creuset. Its made in France, so it is possibly available in Turkey. I love that it is cast iron in the middle and ceramic on the outside. It retains both hot and cold temps wonderfully. In fact, I like to put one of the pans in the refrigerator and make it very cold, then put a salad in it. When entertaining, it can stay cold for hours. They do exactly the same for hot things.
Here is the link to the website.
http://www.lecreuset.com/global-landing-page/?ReturnID=3
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15 Jul 2009 Wed 10:37 pm |
I have no idea how to insert a link with a word...like you did above?
To insert a link with a word all you do is highlight the word. Two little chain links on the top bar will appear, one unbroken and the other broken. Pick the unbroken one. A dialogue box will appear, from there you can then insert the link, and specify opening the (target) the link in a new page or on the same page.
I hope this helps. I like to specify opening the link in a new page so I don´t loose my place here.
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15 Jul 2009 Wed 10:40 pm |
I am totally addicted to Le Creuset. Its made in France, so it is possibly available in Turkey. I love that it is cast iron in the middle and ceramic on the outside. It retains both hot and cold temps wonderfully. In fact, I like to put one of the pans in the refrigerator and make it very cold, then put a salad in it. When entertaining, it can stay cold for hours. They do exactly the same for hot things.
Here is the link to the website.
http://www.lecreuset.com/global-landing-page/?ReturnID=3
Yes I know many really swear by Le Creuset, I am not particularly fond of them because the enamel can be too easily damaged. Cast iron I season myself is more work in the begining, but offers a longer life. I use olive oil to season mine.
I never thought about the fact that they retain cold too....now if I could not drop them and retain the intact enamel longer this is really something to consider. Thanks for your input
Edited (7/15/2009) by alameda
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16 Jul 2009 Thu 09:01 pm |
Just what toxic compounds have you read cast iron releases? I have heard it releases iron, which can or can not be good, bepending on the iron needs of the person, but in all I have heard nothing bad about cast iron. The information regarding teflon was very upsetting to say the least.
I try to keep it simple regarding food preparation and use time tested methods . I have cast iron, stainless steel, glass and terracotta.
One of my favorite cooking tools is my tajine. You cook on a very low flame for hours. The vapor circulates up the chimney and down again to the food being prepared. The results are spectacular (of the mechanics of proper use of the tajine, not my cooking), however it is rather time consuming. All the flavors melt together into a nice thick sauce.
Some substitute dutch ovens for a real tajine, but in my opinion, from experience, there is no comparison to the difference in flavor.
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17 Jul 2009 Fri 05:28 am |
à dont know, but i also think it may be harmful, thats why i use stainless steel and Pyrex cookware, i dont know if any of them would be harmful in anyway, but i havent heard of such
So using them sound to be healther to me.
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