Cast Iron? Fireclay? Stainless? Which is best
L. B.
3 months ago
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mxk3 z5b_MI
3 months agoJoseph Corlett, LLC
3 months agoRelated Discussions
BEST?: Anodized vs. Stainless vs. Tri-ply vs. Cast iron
Comments (14)Ease of cleanup has absolutely no relationship the whether or not the pan will perform the cooking job better. I buy my pans based on how well they cook, not how easy they are to clean. Always buy high quality cookware suited to the task and buy for life. I've found properly seasoned cast iron to be superior for frying, deep frying, hearth cooking, searing meat, cooking cornbread, eggs and a number of other foods. Nothing sears better than cast iron. Cast iron's limitations are few but include reacting with highly acidic foods like tomato bases and lemons and accelerating the oxidative degradation of cooking oils at high temperature. This is remedied by using high quality enameled cast iron. Seasoned cast iron cookware gets better with time, unlike chemical non-stick coatings. For precise temperature control required in sauce making, candy making etc, stainless-lined solid copper cookware such as Falk Culinare is superior. Very few companies produce copper cookware worth buying - Falk is in my opinion the best and their bimetal process is actually used by the other major manufactures of quality copper cookware. Stoneware for baking is wonderful material and should be used more often. Same goes for clay cookery. It is always more important to have a wonderful, healthy meal than it is to save a few extra minutes doing dishes. Sleepyhollow...See MoreKohler cast iron sink vs. Whitehaus fireclay sink vs ??
Comments (15)It occurs to me, re household help, potential future babies, and a kitchen you have to baby, that given your parameters you really don't want to deal with the clay sink. The marble only needs to be babied if you hate patina. When I had marble (cheap beige in an apartment abroad) I promise I didn't baby it. It was fine. Yes, you can get scratches and pits, and if something colorful soaks in it's a pain to get it out (though sealer probably helps a heck of a lot with that), but, as the guy from The Petch House famously said here on GW, "It's ROCK!". Fireclay is more durable than vitreous china (what normal bathroom fixtures are made out of), but it's not iron. It's fine for the woman who doesn't cook, but all the ifs of who else might be dropping a heavy hot pan or banging into it on his bicycle make me think it might be a problem in the long run. Kohler's current surface is fired at extremely high temperatures which is what they say makes it so very hard to chip. If a greige (thanks, again, Casey!) chip in your dark blue won't bother you, you won't mind redoing that part of the kitchen if it has a problem, or if you're willing to chance that yours is going to be one of the ones that never gets damaged (because plenty don't), then go with the fireclay if you think it's prettiest. And in a very blue moon a Kohler gets damaged too (though I think there's a warranty). But I have a whole list of things that my housekeeper, who's very careful and conscientious, but not emotionally attached to my stuff the way I am, has nicked, misused or broken. And she's a treasure! I was mightily tempted by a V&B fireclay sink, but life's too short to worry about it....See MoreFranke fireclay v. Kohler cast iron for avoiding broken dishes?
Comments (3)I've got the Kohler cast iron (and love it.) I'm sure if you dropped a glass in either the Kohler or the fireclay, the glass would likely break. I doubt there is an appreciable difference between the two. I haven't tried dropping a cast iron pan in my sink, but I did beat a Kohler display sink with a SS frying pan-no chips or scratches-though a non-enameled cast iron surface could possible scratch (just guessing here.)...See MoreSink choice: cast iron, stainless, fireclay?
Comments (21)I also have a Kohler cast iron Whitehaven - which I love. I have the grills too, and after 3 years it still requires very little to keep it looking good. Like others have mentioned, I occasionally use Comet and gently rub when needed. I do not let food, especially fruit or fruit peels sit in the sink - every thing gets thrown in the trash or rinsed down the drain in a timely manor, reducing any staining. I have the "short apron" style and so standard doors and standard sink base cabinet. The short apron is the same inside as the tall apron. Previously I had a cast iron over mount sink for about 20 years. It was in such good shape that I moved it to the basement kitchen. It did stain easier - being much older, but a spritz of Clorox Clean up usually brought it back to shiny white. Also, I never had grills with that sink making it more susceptible to micro-abrasions - which make staining easier....See Moremxk3 z5b_MI
3 months agodarbuka
3 months agolast modified: 3 months agoM Miller
3 months agomxk3 z5b_MI
3 months agoM Miller
3 months agomxk3 z5b_MI
3 months agoJoseph Corlett, LLC
3 months agoM Miller
3 months agolast modified: 3 months agodarbuka
3 months agomxk3 z5b_MI
3 months agoL. B.
3 months agoJoseph Corlett, LLC
3 months agoJoseph Corlett, LLC
3 months agoM Miller
3 months ago
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