![]() ![]() But I got to pondering the baking dishes. I know the 5 quart Casserole ( P-84-B, A-84-B) is heavy. It's non-reactive, non-porous, doesn't stain ( unless mistreated), it's easy to clean ( though I don't do much shallow oil frying) and acts a lot like cast iron.īut that brings me back to my original point. That is why I love my Corningware as "heavy" as some of the pieces may be. Such a waste of room in the landfill as well as the consumer's money. ![]() Most of it will have to be replaced in 2-4 years. Let's face it, the amount of cheap cookware/bakeware ( made in China) on the market boggles the mind. Part of me thinks it's just an excuse to put a "Green" label on an aluminum pan and charge more money for it. True, there are new ones that are "supposedly safe", but I am still not completely convinced. Non-stick coatings freak me out even more. I simply do too much acidic cooking ( Tomato, Citrus, Vinegar, Wine) to be able to get away with aluminum cookware. The idea of cooking in aluminum freaks me out. Granted, it's not as light as aluminum, that's for sure. So to me, Corningware seems fairly light, or at least, not any heavier than a copper pan. Not to sound like a chauvinist, but I am a male and I use a lot of copper and cast iron. This may be true, but I think it's a relative matter. I have heard, from several people, ( my mother included) that Corningware is too heavy for everyday use.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |