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Kickaha
Veteran Member
 
Join Date: May 2004
 
2008-08-02, 16:10

Quote:
Originally Posted by Banana View Post
so that just leaves me needing a enameled cast iron roasting pan (why enameled, and not plain jane cast iron, I wonder?)
Because I can wait for it to cool, put some water in it, let it sit for an hour, and then basically wipe it clean. The enamel lets go of roasted meat juice/bits easily with a bit of water. Can't do that as easily with cast iron.
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