On Friday, October 28, 2016 at 8:20:30 AM UTC-5, Cindy Hamilton wrote:
> On Friday, October 28, 2016 at 7:14:31 AM UTC-4, Ophelia wrote:
> > "Cindy Hamilton" wrote in message
> > ...
> >
> > On Friday, October 28, 2016 at 1:22:48 AM UTC-4, 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 which have since been replaced by enamel coated cookware like those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.
> >
> > Heat up the pan before using. Bacteria gone.
> >
> > Cindy Hamilton
> >
> > ====================
> >
> > "the thought of eating dead bacteria"
>
> I totally missed that. If he can't tolerate the thought of eating
> dead bacteria, I wonder how he feels about eating the millions of
> live bacteria present in all foods. Or that about half of his
> body weight is bacterial cells.
>
> Cindy Hamilton

Not half one's weight. Couple of pounds of bacteria maybe, mostly in the gut.

John Kuthe...