On Sun, 18 Jun 2006 10:13:13 -0700, Serene wrote:

> Things rarely stick on my cast iron, because I keep it seasoned, but
> on the rare occasion they do, I scrape the living shit out of it with
> a good stiff metal spatula and use hot water -- I don't use soap,
> unless I'm willing to re-season it. Steel wool seems fine to me, too,
> but I usually have good success with a spatula and water.

I use a spatula first then a scrubbie or scrub brush, hot water and
soap. As you said, a well seasoned pan rarely needs reseasoning.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.