Sage

So, my mother in law gave me a nice new 10" enamel over aluminum (I think) pan- so what do I do with it? What's the diff between it and my T-Fal? Does it cook some foods better/worse? How hot can I get it? Should i never heat it dry? Can I put it in the dishwasher? Anybody got any recipies that are better in an enamel pan than in others?

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maleficent

I have a few pieces of Le Crueset cookware, which is enamel over cast iron (and it's danged heavy)

the largest pot is great for soups and stews or for making a pot roast meal because it easily goes from the stovetop to the oven.

I don't cook on a very high heat with any good cookware (I have a gas stove) I'll usually keep everything on medium to low.

Dishwasher? I don't put any cookware in the dishwasher... though I'm sure it's perfectly safe to -- regular pans I think it does something to the 'seasoning' of it -- enamel pans don't need to be seasoned -- so I probably could put it in the dishwasher without worry.

Biggest difference between your enamel pan and your T-Fal? I'm guessing the T-Fal is non stick -- enamel pans aren't non-stick, so when you are cooking somethings that get pan sauted, you get lots more sticky bits at the bottom of the pan.. Then if you throw in some wine or broth - -when you take out what you sauted - those sticky bits really add to the quality of the sauce.

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Cynthetiq

read: that's what makes it taste so good...

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