Shislik

[HelenaZF]

Good advice from a professional chef. Where else can you get that, folks? *Shameless plug for ZionFireFriends here*



I used to use a cast iron skillet all the time. Still have it buried in the cabinets somewhere. I may have to pull it out again. I've come to detest teflon finishes because they eventually flake, no matter how much you pay for the pan. I'm trying one of the ceramic finish ones now. It's pretty good, actually, but not nearly as non-stick as proclaimed. It does clean up pretty well though.