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tert in seattle

wrote:
> All my life I have heard that with cast iron frying pans, you never
> wash them with soap, you just wipe them with a paper towel, and put them
> away until they are needed. I personally find that absolutely repulsive.
> In fact thats worse than a bachelor I once met who never washed his
> dinner plate, he just wiped off any solids, and stuck it in the fridge
> till his next meal.
>
> The oils, animal fats, and who knows what else is on that cast iron pan
> is a breeding ground for bacteria, and God only knows what else. On top
> of that, the greasyness attracts mice, insects, and dust from the air
> will stick to it. Absolutely repulsive!!!!
>
> Hey, I listened to the so called "experts" on this subject. I gave it a
> try some 40+ years ago, and I will admit that food did not stick to it
> (most of the time), but I always felt like I was eating food
> contaminated with filth. Even if I heated the pan prior to placing food
> in it, and heating to a temperature which will kill any bacteria, the
> thought of eating dead bacteria, minute bits and pieces of old meals
> from weeks ago, possible insect and rodent droppings, and if nothing
> else, rancid oil, was enough to ruin every meal I cooked on it.
>
> I began washing these pans with soap, water, and brillo pads. That's
> when I found the food sticking terribly, and sometimes even some rust. I
> finally gave them to a friend who goes camping regularly and said they
> work best on a campfire. Then I bought myself some teflon coated pans,
> which have since been replaced by enamel coated cookware like those
> often advertised on tv.
>
> While cast iron is probably the most durable cookware made, it requires
> far too much work to keep it seasoned, but even putting aside the work,
> it's disgusting and repulsive. It may have worked well for cooks in the
> 19th century, we have since learned a lot about health, disease, and
> bacteria, and cast iron is not a healty type of cookware.

you took a wrong turn on your way to alt.support.ocd