On Sat, 04 Sep 2004 17:04:07 -0400, "Bob (this one)"
> wrote:

> > iquill is right that sitting in grease won't ruin a cast
> > iron pan...
>
> I didn't dispute that directly, but it does depend on the sort of
> grease we're discussing. Culinary grease wouldn't damage it because
> residual flavors would be acceptable. I doubt it would be good to sit
> it full of lithium grease.
>
> > you're right that water damage can't be
> > repaired, but you're living in a world of extremes if you've
> > actually had experience with a cast iron pan warping or
> > cracking due to heating and cooling,
>
> Dunno how extreme it is. We used to serve various dishes in cast iron
> skillets in my restaurants, ranging from blackened foods to
> slower-cooked items. They were used every day, rather intensively.
> Occasionally they warped or cracked. We usually had 50-60 of them on
> hand at any given moment. We had to buy maybe 10 a year.

Oh, come on... I have no idea how your fancy schmancy pans
compare to home style (I think they are thinner), but if
you're going to compare your restaurant use to someones home
use... isn't that going over the edge? As I said before, my
kitchen cast iron pans have been through the oven cleaning
cycle with no problem, and you just illustrated that you
live in a world of extremes.

sf
Practice safe eating - always use condiments