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ravkesef
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Mar 20, 2017
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Nothing--but nothing cooks like cast iron, be it plain (e.g., Lodge,) or enameled, (e.g., Le Creuset.) Add carbon steel cookware to the list and you've got it made. The uninitiated would be shocked to learn that the old-fashioned black cast-iron may be the best non-stick you ever bought, and that goes for eggs as well. Treat it right and your grandchildren will be cooking with it. Oh, and did someone mention pressure cookers? How about a 4 pound chuck-eye pot roast ready in just one hour, and as tender as it gets. The newer models are easy to use, can't transfer your dinner to the kitchen ceiling, and are totally safe. I'm partial to Fagor, running about $100.
Mar 20, 2017
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