|
Posted to rec.food.cooking
|
|
|
Bacteria on "seasoned" cast iron pans
barbie gee wrote in rec.food.cooking:
>
>
> On Sun, 30 Oct 2016, Dave Smith wrote:
>
> > On 2016-10-30 6:05 PM, Bruce wrote:
> > > In article
> > > >, Nancy2
> > > says...
> > > >
> > > > If heating destroyed all the harmful bacteria, then it would
> > > > also destroy botulism...but it doesn't...explain that.
> > >
> > > Not all bacteria are the same.
> > >
> > > Heating to more than 185F, for more than 5 minutes, kills
> > > botulism. https://en.wikipedia.org/wiki/Botulism
> >
> > Read it again. Heating it to 185 for 5 minutes destroys the toxin
> > that is produced by the spore but not the organism itself. It is
> > still there so if conditions are right (or wrong?) it can produce
> > more toxin.
> >
>
> but a cast iron pan, with maybe some grease "seasoned" into it, isn't
> a really hospitable place for much to grow on/in, in the first place.
Correct
--
|