On 2/28/2010 11:42 PM, Steve B wrote:
> "Steve > wrote in message
> ...
>> > wrote:
>>
>>> Okay, I just don't get this! A cast iron pan is not that big of a
>>> freakin' deal to care for. I will scrub mine gently with a nylon
>>> scrubbie, a bit of soap and warm water right after I finish using it,
>>> rinse and dry it, then take a paper towel and a little olive or peanut
>>> or grapeseed oil and wipe the entire inside. Takes me maybe 3 minutes...
>>>
>>> Geeze!
>>
>> The nylon scrubbie is important. I've run into people who
>> have never used these, and who have trouble cleaning various items
>> of cookware easily.
>>
>> I like the one called Tuffy:
>>
>> http://ecx.images-amazon.com/images/...60__SS120_.jpg
>>
>>
>> Steve
>
> Sometimes, like when I cook a roast in it, and it has "stuff" on it from
> browning that's stuck, I fill it half full of water and boil. It makes the
> "stuff" soft, and comes right off. I may be loosening the seasoning though.
> Eh?

Horrors. That's good stuff you're tossing. Put some wine in the pan,
heat it while you scrape off the fond, when you've boiled off about half
the wine then dump the whole mess into your gravy.