Hey, if you're still looking there are 89 positions currently vacant in the Vaucluse, the French Department where I live, for the equivalent of line cooks. Check http://www.anpe.fr
I use cast iron on mine without a problem, although I am careful not to drag them round on the top. And I'm worried about banging pots round like I do on the gas stove.
We serve it in a small glass on a jellified consome with a very fine vegetable brunoise inside, a dollop of whipped creme fraiche on top and then the caviar on that.
Yeah, they work as advertised Dorothy, I use one from time to time here to make bread, even though there's the World's Greatest French Boulangerie (TM) just round the corner.
You have to follow the recipes pretty carefully, in particular...
My Chef's looking for a new Seconde de Cuisine at the moment - the last one left to have a baby. He liked her a LOT, he says, because she cooked stuff EXACTLY as he did, so when customers came in and ate they didn't know Chef wasn't on...
