sf wrote:
> On Fri, 03 Sep 2004 18:53:16 -0400, Kenneth
> > wrote:
>=20
>> >Put it in the oven with the hottest setting you stove has....leave it=

>> >for about 45 mins to an hour..turn off oven and let the pan cool down=

>> >with the oven......this retempers the pan..
>>=20
>> Howdy,
>> You are apparently aware of some very "creative" metallurgy...
>=20
> I don't think you know how a cast iron pan reacts under
> those mild conditions. =20

I think the reference was to "retempers the pan." A splendid=20
irrelevance. It assumes that somehow the pan has lost its original=20
temper. Cast iron for culinary applications isn't tempered. It's cast,=20
finished, coated and shipped. Tempering of some different types of=20
cast iron proceeds at more than 1500=B0F, but they're for commercial=20
applications other than cooking.

Pastorio

> I put one in my oven for the "clean" cycle.... 20+ years ago
> and did not ruin it. I'm still using the pan and it's not
> warped or cracked.