On Fri, 28 Oct 2016 08:05:29 -0700 (PDT), John Kuthe
> wrote:

>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 which have since been replaced by enamel coated cookware like those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...

Be careful Cindy, some of them come from China