Thanks for the kosher salt trick. I really like my cast iron and will try that.

I also use Swiss Diamond pans, and they are fantastic. They are a non-stick surface, but not a traditional one and not the type people are usually concerned about. This will tell you how good they are. I forgot to put any butter or oil in the pan a few weekends ago, before dumping my eggs in one for an omlet. Oh well. Didn't matter. Just slid right out anyway.

Are your Calphalons coated with something? Mine are tri-ply with aluminum core, stainless inside. I still use mostly a set of Revere pots that I bought at an estate sale for $10! They are all stainless.

I don't remember the details on my Calphalon pots unfortunately. They're just super thick,pretty heavy and the interior surface looks pretty impervious.

Maybe sticking just isn't such a bit deal with pots since you use a lot of liquid generally.

I do most of my cooking using cast iron. I tend to let the p[an sit on the burner between uses without cleaning it. I use a Teflon skillet for scrambled eggs and omelets.

I am addicted to the staub enameled cast iron pots and recently they were on sale on Amazon. You can get good deals there if you keep an eye out for it.

Best pots I have ever used in my life. Better than LC if you ask me!

LC? LeCrusset? Or whatever they're called?

My one trouble with cast iron is the weight! It is so hard to empty out I need to use both hands and what if you need to also use a spoon? Guess this shows I need to do some resistance exercises huh?

Yeah, LC = Le Creuset

Don't get me wrong, the Le Creuset pots are excellent, I just don't feel they are as good as the Staub pots and I find them to be overpriced.

I initially had issues with the weight too but it really isnt that bad.

It is a little difficult for me when I want to hold a pot upside down with one hand and scrape stuff out with a spatula but honestly, its almost as difficult to do with any other pot and the difference, to me is really worth it.

I love being able to go from the stove to the oven and the way the food tastes is just unbelievable.

When I was in NY a few months ago and cooking for my family I prepared a curry dish that I often make at home for them and while they raved about it, I swear it tasted completely different... it even smelled different!

I never realized that something as simple as a pot could make such a difference.

Hey, MyJourney, tried to go to your website in your sigline there, and got an "internal server error" or some such...

Just an FYI...

Thanks... it shows that its up for me now... I will look into it. Thanks :-)

Its still REALLY small but I am working on it

Wrong thread...

Hey, neato...might I suggest an About or a FAQ link? Maybe a little narrative about your stimulus for doing this, that kind of thing?

You go, girl...

I just registered on your site ... I haven't had time to really explore yet but at first impression, it looks great and I love the recipe sharing idea of it plus the ability to remark or question methods or ingredients! I already asked a question about the stuffed avocadoes!

Glenda

I am amazed at how incredible this egg dish I've been making turns out in my cast iron skillet.

Oh! I went to CostCo yesterday and saw they had a cast iron dutch oven for $25 so I bought it. Not sure what I'll make in it, but I'm glad to have it!