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Discussion in 'Food Preparation, Camp Cooking and Recipes' started by Lady Hunter, Apr 20, 2018.
I get agressive when sautéeing and have scratched and cracked one... but i still do it. Lol
Coming in late on the canning question. I use pressure canners on my flat top. Prestos because they're flat bottomed & lighter than All-Americans. I just use the smaller ones though - not sure about loading a 22 or 23 quart up with double layers of jars on a flat top due to the weight... And I've run 2 at once but figure every time I do it, I'm shortening the life expectancy of my stove. Oh well... At this point, like with the cast iron, I just don't care!!!!
Been using cast iron on ours for over 10 years with no problems. Have one cast iron we use that is over 100 yrs old.