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Unread 06-24-2006, 04:13 PM   #8
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Join Date: 02-15-06
Location: Waynesville, Ohio
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Cast iron is great if you want the material to hold a lot of heat... good for steaks, beans, stuff you're going to cook in the over over time. Copper and aluminum (hard anodized is better, I think, than cast aluminum) are better for things you want faster reaction to heat changes (sauces in particular). However, I like my copper stock pot a lot more than my coated cast iron one... looks cooler. :)
Curt McAdams
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