On Tue, 27 Oct 2009 07:18:02 -0700, sf > wrote:

>On Tue, 27 Oct 2009 09:40:23 -0400, "
> wrote:
>
>>On Mon, 26 Oct 2009 15:50:57 -0400, Wilson > wrote:

>>Never let water touch the interior of the pan.
>
>Oh, fer cryin out loud... that's going overboard. You can use soap
>and water on a well seasoned pan and not hurt anything.
>
>>A cast iron frying pan is for FRYING.
>
Have to agree. My good (Read Lodge, Wagner) pans get washed
BRIEFLY with kitchen detergent and water and a plastic scrubber
and rinsed and dried out on the cooktop, againi briefly. Seasoning
glaze is and stays intact and functional.

OTOH" Simmering beans or soups in CI pots frequently leads
to loss of the seasoning layer.

Guess there's truth on both sides.

Alex