My reply to my previous posts: 1. My preferred cooking in GAS (of course) 2. My preferred cooking surface (this is a little more involved). Enamel on Steel for Pasta (light weight, conducts heat well), Enamel on Cast Iron for Soups and Stews (stable on cook surface, retains heat very very well so I can turn the fire off), Sauté pans tri-ply stainless with copper or aluminum core (distributes heat evenly and cleans perfectly with an SOS), Sauce pans (same as above), a MUST HAVE skillet is cast iron (you just have to have a cast iron skillet, I think there is a LAW). 3. My surplus of tomatoes... drum roll please.... Tomato, Basil Quiche and a tomato bisque! BAM!!! I appreciate everyone for their contribution to the questions! HUGS! R
Posted on: Fri, 16 Aug 2013 00:09:55 +0000