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[quote=Anonymous][quote]Everything EXCEPT cream sauces or acidic (tomato or vinegar or lemon) sauces.

I only use nonstick for extremely delicate fish.

Why not cream sauces or acidic sauces?[/quote]

Iron reacts with acids, high temperatures speed the reaction(and may add an iron taste to your meal). More likely will expose the cast iron and cause some rust b/t use. So the next time you use it, you get rusty taste.

The enamel coated cast iron is more popular for braising, stewing and use of acids.

As for the cream sauces and delicate fish, people cook that all the time in cast iron with no problems. (Not right or wrong) Just look up recipes for cast iron, lots of cream based stuff. Once the seasoning/carbon forms, it's a non stick surface.

I got a large 12" and small one 9". The small is for corn bread. The trick is to preheat the pan to 375 or what every the recipe calls for, melt the butter for the batter in the pan, mix up your batter using the butter from the pan, keep the pan hot, pour the batter in the hot pan(it should sizzle as it goes into the pan). Cook as per the recipe. When it comes out, you have that nice buttery crust on the cornbread.[/quote]

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