Re: porcelain enameled cast iron Vs enameled cast iron

[Guest guest]

Hi, Vijay

I see you didn't receive an answer. I admit to being a little confused and

am wondering if you can clarify. When you compared ECI to " plain enameled

cast iron " , to me, they are one in the same. Le Creuset, which I have is

enameled cast iron. But I also have Lodge pans which are regular, plain,

barenaked, if you will, cast iron with no enamel coating. I find I have

specific purposes for both. My Le Creuset makes gratins that are amazing.

Plain cast iron? Not so much. I cannot make a crepe with enameled cast

iron, but my 10-inch tortilla Lodge cast iron is the most amazing non-stick

surfac3 and I regularly make 10-inch crepes using ghee. Does that help

clarify the differences between enameled cast-iron or plain cast iron? Did

I misread your question? HTH!

Sharon

On Fri, Jul 11, 2008 at 4:53 PM, Vijay Chellathurai <vchell@...>

wrote:

> Greetings

>

> Can anyone suggest any reason to get the porcelain ECI (from companies

> like Le Creuset,Heuck etc) instead of the plain enameled cast iron.

>

> Is porcelain just porcelain always, or is there difference of quality

> with different companies.

>

> Thanks for any input.

> Vijay

>

> ... also the Strength of Israel will not lie nor repent: for He is not

> a man, that He should repent. 1 Sam 15:29

>

>

>

--

When the people fear their government, there is tyranny; when the government

fears the people, there is liberty. - Jefferson

Deut 11:15 He will put grass in the fields for your cattle, and you will

have plenty to eat.

Check out my blog - www.ericsons.net - Food for the Body and Soul

[Guest guest]

Sharon,

How do you care for the cast-iron. Is it true it's best just to rub it down

and not wash it? I want to buy some but I do not understand the not washing

thing but I remember my aunt getting very cross with me for washing her cast

iron skillet when I was visiting and did the dishes.

Dawn

Pendraig Siberian Cats

<http://www.pendraig.com> http://www.pendraig.com Kittens born on July

4th! Happy Independence Day!

Show you care - Donate to the Siberian Cat Research Fund

www.siberiancatresearchfunding.org

From:

[mailto: ] On Behalf Of Sharon son

Sent: Sunday, July 13, 2008 7:29 PM

Subject: Re: porcelain enameled cast iron Vs enameled cast iron

Hi, Vijay

I see you didn't receive an answer. I admit to being a little confused and

am wondering if you can clarify. When you compared ECI to " plain enameled

cast iron " , to me, they are one in the same. Le Creuset, which I have is

enameled cast iron. But I also have Lodge pans which are regular, plain,

barenaked, if you will, cast iron with no enamel coating. I find I have

specific purposes for both. My Le Creuset makes gratins that are amazing.

Plain cast iron? Not so much. I cannot make a crepe with enameled cast

iron, but my 10-inch tortilla Lodge cast iron is the most amazing non-stick

surfac3 and I regularly make 10-inch crepes using ghee. Does that help

clarify the differences between enameled cast-iron or plain cast iron? Did

I misread your question? HTH!

Sharon

On Fri, Jul 11, 2008 at 4:53 PM, Vijay Chellathurai <vchell@...

<mailto:vchell%40> >

wrote:

> Greetings

>

> Can anyone suggest any reason to get the porcelain ECI (from companies

> like Le Creuset,Heuck etc) instead of the plain enameled cast iron.

>

> Is porcelain just porcelain always, or is there difference of quality

> with different companies.

>

> Thanks for any input.

> Vijay

>

> ... also the Strength of Israel will not lie nor repent: for He is not

> a man, that He should repent. 1 Sam 15:29

>

>

>

--

When the people fear their government, there is tyranny; when the government

fears the people, there is liberty. - Jefferson

Deut 11:15 He will put grass in the fields for your cattle, and you will

have plenty to eat.

Check out my blog - www.ericsons.net - Food for the Body and Soul

[Guest guest]

Hi, Dawn

It does sound odd to consider not washing it, doesn't it. That's true, in

general - most foods can simply be wiped out because of the natural

non-stick qualities of cast iron. And foods that do remain can be baked off

- just heat the cast iron until the foods dry up, and you're able to gently

rub them off, using a paper towel and kosher salt. On rare occasions, it

might be necessary to wash the cast iron, but if that should occur, it has

to be done very qiuckly - no soaking. I can't think of any times I've

needed to wash my cast iron, though, when a paper towel wipe or salt rub

wasn't adequate to clean it out. If you do rinse it out, cast iron has to

be heated to a high temp - stovetop - to ensure it is completely dry,

otherwise you risk rust. Air or towel drying will NEVER ensure you have a

perfectly dry cast iron pan, imo. I washed my grandmother's cast iron pan

one time, and boy howdy, like your Aunt, it does not bring out the best in

people. LOL. HTH!

Sharon

On Sun, Jul 13, 2008 at 11:44 PM, Pendraig Siberians <blaidd2@...>

wrote:

> Sharon,

>

> How do you care for the cast-iron. Is it true it's best just to rub it down

> and not wash it? I want to buy some but I do not understand the not washing

> thing but I remember my aunt getting very cross with me for washing her

> cast

> iron skillet when I was visiting and did the dishes.

>

> Dawn

>

> Pendraig Siberian Cats

>

> <http://www.pendraig.com> http://www.pendraig.com Kittens born on July

> 4th! Happy Independence Day!

>

> Show you care - Donate to the Siberian Cat Research Fund

>

> www.siberiancatresearchfunding.org

>

> From: < %40>

> [mailto: < %40>]

> On Behalf Of Sharon son

> Sent: Sunday, July 13, 2008 7:29 PM

> < %40>

> Subject: Re: porcelain enameled cast iron Vs enameled cast iron

>

>

> Hi, Vijay

> I see you didn't receive an answer. I admit to being a little confused and

> am wondering if you can clarify. When you compared ECI to " plain enameled

> cast iron " , to me, they are one in the same. Le Creuset, which I have is

> enameled cast iron. But I also have Lodge pans which are regular, plain,

> barenaked, if you will, cast iron with no enamel coating. I find I have

> specific purposes for both. My Le Creuset makes gratins that are amazing.

> Plain cast iron? Not so much. I cannot make a crepe with enameled cast

> iron, but my 10-inch tortilla Lodge cast iron is the most amazing non-stick

> surfac3 and I regularly make 10-inch crepes using ghee. Does that help

> clarify the differences between enameled cast-iron or plain cast iron? Did

> I misread your question? HTH!

> Sharon

>

> On Fri, Jul 11, 2008 at 4:53 PM, Vijay Chellathurai

<vchell@...<vchell%40>

> <mailto:vchell%40 <vchell%2540>> >

> wrote:

>

> > Greetings

> >

> > Can anyone suggest any reason to get the porcelain ECI (from companies

> > like Le Creuset,Heuck etc) instead of the plain enameled cast iron.

> >

> > Is porcelain just porcelain always, or is there difference of quality

> > with different companies.

> >

> > Thanks for any input.

> > Vijay

> >

> > ... also the Strength of Israel will not lie nor repent: for He is not

> > a man, that He should repent. 1 Sam 15:29

> >

> >

> >

>

> --

> When the people fear their government, there is tyranny; when the

> government

> fears the people, there is liberty. - Jefferson

> Deut 11:15 He will put grass in the fields for your cattle, and you will

> have plenty to eat.

> Check out my blog - www.ericsons.net - Food for the Body and Soul

>

>

[Guest guest]

I do think you are supposed to wash your cast iron, just without using

any soap. We wash it with mildly hot water and a tampico wooden

handled brush. Then apply a little coconut oil to lightly reseason.

[Guest guest]

I do the whole no-wash thing with my cast iron... my Mom on the other hand

uses soap on hers and even soaks it!! I used to think that would totally

ruin the pan, but outside of needing to be greased and brillo'ed more often

(due to slight rust development) - I'm not seeing the big difference between

her pans and mine.

I still can't bring myself to treat my cast iron like that though...

-Lana

" There is nothing more useful than sun and salt. " - Latin proverb

[Guest guest]

Wow, Lana...how old is her cast iron?? I remember my mother soaking her

once and it came OUT of the soak water rusted. Oy vey and brillo'ed. Makes

my hand sweat and tummy twinge. LOL. I'm with you......

Sharon

On Mon, Jul 14, 2008 at 4:21 PM, Lana Gibbons <lana.m.gibbons@...>

wrote:

> I do the whole no-wash thing with my cast iron... my Mom on the other

> hand

> uses soap on hers and even soaks it!! I used to think that would totally

> ruin the pan, but outside of needing to be greased and brillo'ed more often

> (due to slight rust development) - I'm not seeing the big difference

> between

> her pans and mine.

>

> I still can't bring myself to treat my cast iron like that though...

>

> -Lana

>

> " There is nothing more useful than sun and salt. " - Latin proverb

>

>

>

[Guest guest]

Sigh sorry about the sig line.

Dawn

From:

[mailto: ] On Behalf Of Pendraig Siberians

Sent: Sunday, July 13, 2008 10:44 PM

Subject: RE: porcelain enameled cast iron Vs enameled cast iron

Sharon,

How do you care for the cast-iron. Is it true it's best just to rub it down

and not wash it? I want to buy some but I do not understand the not washing

thing but I remember my aunt getting very cross with me for washing her cast

iron skillet when I was visiting and did the dishes.

Dawn

Pendraig Siberian Cats

<http://www.pendraig.com> http://www.pendraig.com Kittens born on July

4th! Happy Independence Day!

Show you care - Donate to the Siberian Cat Research Fund

www.siberiancatresearchfunding.org

From:

<mailto: %40>

[mailto:

<mailto: %40> ] On Behalf Of Sharon son

Sent: Sunday, July 13, 2008 7:29 PM

<mailto: %40>

Subject: Re: porcelain enameled cast iron Vs enameled cast iron

Hi, Vijay

I see you didn't receive an answer. I admit to being a little confused and

am wondering if you can clarify. When you compared ECI to " plain enameled

cast iron " , to me, they are one in the same. Le Creuset, which I have is

enameled cast iron. But I also have Lodge pans which are regular, plain,

barenaked, if you will, cast iron with no enamel coating. I find I have

specific purposes for both. My Le Creuset makes gratins that are amazing.

Plain cast iron? Not so much. I cannot make a crepe with enameled cast

iron, but my 10-inch tortilla Lodge cast iron is the most amazing non-stick

surfac3 and I regularly make 10-inch crepes using ghee. Does that help

clarify the differences between enameled cast-iron or plain cast iron? Did

I misread your question? HTH!

Sharon

On Fri, Jul 11, 2008 at 4:53 PM, Vijay Chellathurai <vchell@...

<mailto:vchell%40>

<mailto:vchell%40> >

wrote:

> Greetings

>

> Can anyone suggest any reason to get the porcelain ECI (from companies

> like Le Creuset,Heuck etc) instead of the plain enameled cast iron.

>

> Is porcelain just porcelain always, or is there difference of quality

> with different companies.

>

> Thanks for any input.

> Vijay

>

> ... also the Strength of Israel will not lie nor repent: for He is not

> a man, that He should repent. 1 Sam 15:29

>

>

>

--

When the people fear their government, there is tyranny; when the government

fears the people, there is liberty. - Jefferson

Deut 11:15 He will put grass in the fields for your cattle, and you will

have plenty to eat.

Check out my blog - www.ericsons.net - Food for the Body and Soul

[Guest guest]

At least 5 years old, AFAIK. I cringe every time I see it in the sink.

LOL!

-Lana

" There is nothing more useful than sun and salt. " - Latin proverb

On Mon, Jul 14, 2008 at 3:48 PM, Sharon son <skericson@...> wrote:

> Wow, Lana...how old is her cast iron?? I remember my mother soaking her

> once and it came OUT of the soak water rusted. Oy vey and brillo'ed.

> Makes

> my hand sweat and tummy twinge. LOL. I'm with you......

> Sharon

>

[Guest guest]

--- <louisvillewapf@...> wrote:

> I do think you are supposed to wash your cast iron, just without using

> any soap. We wash it with mildly hot water and a tampico wooden

> handled brush. Then apply a little coconut oil to lightly reseason.

, that's about what I do with my cast iron skillet. I rinse it in

hot water and clean off any residue with a metal scouring pad. Then I

dry it and coat it with coconut oil.

I'm not too concerned about getting excess iron from the food I cook

in the skillet (mainly ground meat or eggs) because I've read that

metallic iron is very poorly absorbed by the digestive system.

[Guest guest]

Fwiw, tallow seems to do the best job on my skillets. I like the

versatility of the smoke point versus coconut oil, and the seasoning

seems to take abuse better.

Desh

____________________________________________________________

Beauty Advice Just Got a Makeover

Read reviews about the beauty products you have always wanted to try

http://thirdpartyoffers.juno.com/TGL2141/fc/JKFkuJi7UzvNtcdu1CVXnFDSLysenCmXTrGJ\

9t4TzWvmxa1R3QXEbk/

[Guest guest]

My husband got me a couple of cast iron pans at the grocery store that are

" pre-seasoned " which means they have some kind of coating on them that is

flaking off now?? If I used a brilo pad on it I'd definitely have a ton of

flaking.

Should I trash them and buy the Lodge Pans?

Thanks,

Dawn

From:

[mailto: ] On Behalf Of

Sent: Tuesday, July 15, 2008 7:26 AM

Subject: Re: porcelain enameled cast iron Vs enameled cast iron

--- <louisvillewapf@...> wrote:

> I do think you are supposed to wash your cast iron, just without using

> any soap. We wash it with mildly hot water and a tampico wooden

> handled brush. Then apply a little coconut oil to lightly reseason.

, that's about what I do with my cast iron skillet. I rinse it in

hot water and clean off any residue with a metal scouring pad. Then I

dry it and coat it with coconut oil.

I'm not too concerned about getting excess iron from the food I cook

in the skillet (mainly ground meat or eggs) because I've read that

metallic iron is very poorly absorbed by the digestive system.

[Guest guest]

All the lodge ones are preseasoned too. It is hard to find ones that

haven't been.

Basically unless you get the enameled you are stuck removing the coatings

and starting over.

-----Original Message-----

My husband got me a couple of cast iron pans at the grocery store that are

" pre-seasoned " which means they have some kind of coating on them that is

flaking off now?? If I used a brilo pad on it I'd definitely have a ton of

flaking.

Should I trash them and buy the Lodge Pans?

Thanks,

Dawn

..

<http://geo./serv?s=97359714/grpId=386954/grpspId=1705060950/msgId=

102323/stime=1216146961/nc1=5191951/nc2=5191948/nc3=4763760>

[Guest guest]

Thanks! I want the enameled ones too but I hear they don't work for

everything.

Cooking eggs is difficult for sure. Sticks like crazy to the cast iron and

I hear it sticks to the enameled ones too. And I use a lot of coconut oil

whenever I make eggs.

Dawn

Pendraig Siberian Cats

<http://www.pendraig.com> http://www.pendraig.com Kittens born on July

4th! Happy Independence Day!

Show you care - Donate to the Siberian Cat Research Fund

www.siberiancatresearchfunding.org

From:

[mailto: ] On Behalf Of

Sent: Tuesday, July 15, 2008 1:41 PM

Subject: RE: porcelain enameled cast iron Vs enameled cast iron

All the lodge ones are preseasoned too. It is hard to find ones that

haven't been.

Basically unless you get the enameled you are stuck removing the coatings

and starting over.

-----Original Message-----

My husband got me a couple of cast iron pans at the grocery store that are

" pre-seasoned " which means they have some kind of coating on them that is

flaking off now?? If I used a brilo pad on it I'd definitely have a ton of

flaking.

Should I trash them and buy the Lodge Pans?

Thanks,

Dawn

..

<http://geo./serv?s=97359714/grpId=386954/grpspId=1705060950/msgId=

102323/stime=1216146961/nc1=5191951/nc2=5191948/nc3=4763760>

[Guest guest]

Lots of things stick to cast iron and steel when I use coconut oil.

Try using butter or a mix of coconut/butter, and I bet your eggs will

not stick nearly as much if at all.

There is something about the short chain fatty acids of coconut oil

that really doesn't stop food from sticking, so I always mix coconut

oil with another oil and it usually works much better.

-

>

> Thanks! I want the enameled ones too but I hear they don't work for

> everything.

>

>

>

> Cooking eggs is difficult for sure. Sticks like crazy to the cast

iron and

> I hear it sticks to the enameled ones too. And I use a lot of

coconut oil

> whenever I make eggs.

>

>

>

> Dawn

>

>

>

> Pendraig Siberian Cats

>

> <http://www.pendraig.com> http://www.pendraig.com Kittens born on

July

> 4th! Happy Independence Day!

>

> Show you care - Donate to the Siberian Cat Research Fund

>

> www.siberiancatresearchfunding.org

>

>

>

>

>

> From:

> [mailto: ] On Behalf Of

> Sent: Tuesday, July 15, 2008 1:41 PM

>

> Subject: RE: porcelain enameled cast iron Vs enameled cast iron

>

>

>

> All the lodge ones are preseasoned too. It is hard to find ones that

> haven't been.

>

> Basically unless you get the enameled you are stuck removing the

coatings

> and starting over.

>

>

>

>

> -----Original Message-----

>

> My husband got me a couple of cast iron pans at the grocery store

that are

> " pre-seasoned " which means they have some kind of coating on them

that is

> flaking off now?? If I used a brilo pad on it I'd definitely have a

ton of

> flaking.

>

> Should I trash them and buy the Lodge Pans?

>

> Thanks,

>

> Dawn

>

> .

>

>

<http://geo./serv?s=97359714/grpId=386954/grpspId=1705060950/msgId=

> 102323/stime=1216146961/nc1=5191951/nc2=5191948/nc3=4763760>

>

>

>

[Guest guest]

Coconut oil has its uses, but using it the way you are hasn't ever worked

for me - not with cast iron or enameled. Ghee works beautifully, though.

That's why I can make crepes that are paperthin but peel, without any

effort, off the cast-iron pan. Same with the enameled - when I'm frying

eggs, ghee is awesome. HTH!

Sharon

On Tue, Jul 15, 2008 at 3:10 PM, Pendraig Siberians <blaidd2@...>

wrote:

> Thanks! I want the enameled ones too but I hear they don't work for

> everything.

>

> Cooking eggs is difficult for sure. Sticks like crazy to the cast iron and

> I hear it sticks to the enameled ones too. And I use a lot of coconut oil

> whenever I make eggs.

>

>

> Dawn

>

> Pendraig Siberian Cats

>

> <http://www.pendraig.com> http://www.pendraig.com Kittens born on July

> 4th! Happy Independence Day!

>

> Show you care - Donate to the Siberian Cat Research Fund

>

> www.siberiancatresearchfunding.org

>

> From: < %40>

> [mailto: < %40>]

> On Behalf Of

> Sent: Tuesday, July 15, 2008 1:41 PM

> < %40>

> Subject: RE: porcelain enameled cast iron Vs enameled cast iron

>

> All the lodge ones are preseasoned too. It is hard to find ones that

> haven't been.

>

> Basically unless you get the enameled you are stuck removing the coatings

> and starting over.

>

>

>

> -----Original Message-----

>

> My husband got me a couple of cast iron pans at the grocery store that are

> " pre-seasoned " which means they have some kind of coating on them that is

> flaking off now?? If I used a brilo pad on it I'd definitely have a ton of

> flaking.

>

> Should I trash them and buy the Lodge Pans?

>

> Thanks,

>

> Dawn

>

> .

>

> <

> http://geo./serv?s=97359714/grpId=386954/grpspId=1705060950/msgId=

> 102323/stime=1216146961/nc1=5191951/nc2=5191948/nc3=4763760>

>

>

[Guest guest]

--- <gdawson6@...> wrote:

> Lots of things stick to cast iron and steel when I use coconut oil.

> Try using butter or a mix of coconut/butter, and I bet your eggs will

> not stick nearly as much if at all.

and Dawn, that's been my experience too. I use a pad of butter

now when I cook eggs on my cast iron skillet. When I cook ground

meat, I let it cook in it's own juices. I find that if I put a little

water in the skillet while it's still hot, right after I take the food

out, the clean up is a lot easier.

I have to admit that I like the taste of coconut oil with ground meat,

especially ground lamb, and will sometimes put up with the more

difficult cleanup for the extra flavor.

[Guest guest]

Dawn, I get old cast iron skillets at thrift stores to steer clear of

preseasoned.

[Guest guest]

Sharon, Thanks for your reply, and asking me to clarify.

Sorry for the confusion, when i used the word 'plain'-No, I was not

referring to the regular cast iron.

I was interested to know the difference between the enameled cast

iron and the porcelain enameled cast iron. (ECI vs PECI)

When I called one of Le Creuset's outlet, they said they have plenty

of PECI, but only a couple of ECI models.

That made me think they were 2 different things. The salesperson did

not know more technically, to tell what was the difference between

the two, and what may be the benefit of having or not having the

porcelain in the enameled cast iron cookwares.

My understanding of porcelain is that it is a ceramic material.

Thanks much

Regards

Vijay

For what is a man profited, if he shall gain the whole world, and

lose his own soul? or what shall a man give in exchange for his

soul?

16:26

>

> > Greetings

> >

> > Can anyone suggest any reason to get the porcelain ECI (from

companies

> > like Le Creuset,Heuck etc) instead of the plain enameled cast

iron.

> >

> > Is porcelain just porcelain always, or is there difference of

quality

> > with different companies.

> >

> > Thanks for any input.

> > Vijay

> >

> > ... also the Strength of Israel will not lie nor repent: for He

is not

> > a man, that He should repent. 1 Sam 15:29

> >

> >

> >

>

>

>

> --

> When the people fear their government, there is tyranny; when the

government

> fears the people, there is liberty. - Jefferson

> Deut 11:15 He will put grass in the fields for your cattle, and

you will

> have plenty to eat.

> Check out my blog - www.ericsons.net - Food for the Body and Soul

>

>

>

[Guest guest]

Hi, Vijay

I'm taking a stab at this that there's a couple of things going on, but the

primary issue is that porcelain enamel cast iron has just become shortened

to " enameled cast iron " to differentiate it from cast iron. I have always

assumed all enamel on cookware was porcelain in order to be food grade.

But, I know for industrial applications, there is a non-porcelain enamel

process for steel. Some steel cookware IS enameled, but again, from what

I've seen, it is still porcelain enameled. Bottom line for cookware, I

think all enameled cast iron is porcelain. I think the days of truly

knowledgeable sales people is a thing of the past.

I'm curious - have you see this site:

http://silangit-mental-health.blogspot.com/

This entire thread is appearing there....................

Sharon

On Wed, Jul 16, 2008 at 11:45 PM, Vijay Chellathurai <vchell@...>

wrote:

> Sharon, Thanks for your reply, and asking me to clarify.

>

> Sorry for the confusion, when i used the word 'plain'-No, I was not

> referring to the regular cast iron.

>

> I was interested to know the difference between the enameled cast

> iron and the porcelain enameled cast iron. (ECI vs PECI)

>

> When I called one of Le Creuset's outlet, they said they have plenty

> of PECI, but only a couple of ECI models.

>

> That made me think they were 2 different things. The salesperson did

> not know more technically, to tell what was the difference between

> the two, and what may be the benefit of having or not having the

> porcelain in the enameled cast iron cookwares.

>

> My understanding of porcelain is that it is a ceramic material.

>

> Thanks much

> Regards

> Vijay

>

> For what is a man profited, if he shall gain the whole world, and

> lose his own soul? or what shall a man give in exchange for his

> soul?

> 16:26

>

>

> >

> > > Greetings

> > >

> > > Can anyone suggest any reason to get the porcelain ECI (from

> companies

> > > like Le Creuset,Heuck etc) instead of the plain enameled cast

> iron.

> > >

> > > Is porcelain just porcelain always, or is there difference of

> quality

> > > with different companies.

> > >

> > > Thanks for any input.

> > > Vijay

> > >

> > > ... also the Strength of Israel will not lie nor repent: for He

> is not

> > > a man, that He should repent. 1 Sam 15:29

> > >

> > >

> > >

> >

> >

> >

> > --

> > When the people fear their government, there is tyranny; when the

> government

> > fears the people, there is liberty. - Jefferson

> > Deut 11:15 He will put grass in the fields for your cattle, and

> you will

> > have plenty to eat.

> > Check out my blog - www.ericsons.net - Food for the Body and Soul

> >

> >

> >

[Guest guest]

Thanks Sharon, for straightening the issue..

Next time, I will let the salespeople know what I found..!!

No, I am not aware of that thread (silangit-mental-health) ..

perhaps someone else would know..

Thanks again

Vijay

And in thy seed shall all the nations of the earth be blessed.

Genesis 22:18

> > >

> > > > Greetings

> > > >

> > > > Can anyone suggest any reason to get the porcelain ECI (from

> > companies

> > > > like Le Creuset,Heuck etc) instead of the plain enameled cast

> > iron.

> > > >

> > > > Is porcelain just porcelain always, or is there difference of

> > quality

> > > > with different companies.

> > > >

> > > > Thanks for any input.

> > > > Vijay

> > > >

> > > > ... also the Strength of Israel will not lie nor repent: for

He

> > is not

> > > > a man, that He should repent. 1 Sam 15:29

> > > >

> > > >

> > > >

> > >

> > >

> > >

> > > --

> > > When the people fear their government, there is tyranny; when

the

> > government

> > > fears the people, there is liberty. - Jefferson

> > > Deut 11:15 He will put grass in the fields for your cattle, and

> > you will

> > > have plenty to eat.

> > > Check out my blog - www.ericsons.net - Food for the Body and

Soul

> > >

> > >

> > >