[rescue] SCRAPPLE

[Amy]

On Mon, 12 Nov 2001, George Adkins wrote:
> Aww, Hell no!
> You gotta be kidding me.
> I use a sharp (as in you can slice meat and vegetables with it) spatula both
> on my stove griddle-top, and on all kinds of cast Iron Frypans and the like
> that I have, and they work _Just_Fine_.  If it's properly seasoned, (the
> frypan) scratches and dings don't matter.  It would take a hammer and cold
> chisel to damage the cooking surface on _Real_ cookware...

or my husband and ten minutes. iron skillets and a quality stainless
frypan are two different animals. yes, an iron skillet is theoretically
indestructible..until you give it to bill.

--a