On Sun, 30 Nov 2003 18:14:27 -0700, randee > wrote:

>As far as I can tell all the 'seasoning' business is so much hooey, I
>just throw the cast iron pots and pans into the dishwasher with all the
>rest, can't stand that fried on grease of seen on some of them.

How do you deal with the resulting rust?

If you treat them that way, why not use enameled cast iron?

-- Larry