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James Silverton[_1_]

wrote on 8 Apr 2007 13:49:57 -0700:

j> I have two cast iron skillets almost older than me, and I
j> love them, use them often. But recently I purchased a
j> Lodge brand cast iron dutch oven. Love to use it.
j> However, I went too fast. A few concoctions evidently
j> burned in the pan. While the metal has turned from its
j> initial grey into that "seasoned" black look, I suspect
j> what I really have is burnt carbon. Lately, anything cooked
j> in it comes out with a burnt taste. There is no visible
j> "layer" of burnt residue on the inside surface. So the
j> burnt stuff might be ingrained into the pan.

I have used a blow torch to burn the carbon some in a pan that
was forgotten on the stove. I followed by a wire brush on a
drill. This restored a stainless steel pot. I guess a cast-iron
pot would have to be re-seasoned.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.comcast.not