On Tue, 4 Mar 2008 10:07:41 -0600, "HeyBub" > wrote:

>Don't wash wooden salad bowls either.

You can wash salad bowls, but not for prolonged periods in hot water.
I have one that is decades old that I use both hot water and soap on
to clean (I mix the dressing in with my greens inside the bowl). The
bowl is clean and seasoned, with no cracks.

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On Tue, 4 Mar 2008 14:04:22 -0800, "Bob F" >
wrote:

>I never use soap on my cast iron

I do, but I've learned how to do it w/o removing the seasoning.


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On Tue, 4 Mar 2008 16:49:53 -0600, "HeyBub" > wrote:

>Bob F wrote:
>>>
>>> How are you "cleaning" it? Wiping it out with a paper towel should be
>>> sufficient. Do not ever subject an iron utensil (or maybe your
>>> skillet) to water.
>>
>> Water is not the problem, as long as you dry it after rinsing. I set
>> it on the still hot burner after rinsing. I never use soap on my cast
>> iron. I put a little hot water in it, scrub with a brush, rinse and
>> dry it on the burner. Then I rub it with a little oil or butter
>> before the next use. Soap will quickly remove the seasoning.
>
>Okay, I'll play. WHY are you washing the thing in the first place?

Why not after you've fried/sauteed and made gravy? A little soap
doesn't hurt anything.



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"HeyBub" > wrote in message
...
> jt august wrote:
>> In article >,
>> "HeyBub" > wrote:
>>
>>> Don't wash wooden salad bowls either.
>>
>> How, then, does one get salad dressing and other residues off salad
>> bowls? Put them in the fireplace and season them? Just kidding,
>> sorry, I couldn't resist. But I am honestly curious how to clean
>> wooden salad bowls.
>
> You don't get the dressings out. Just wipe the bowls. The oils and spices
> from prior uses flavor subsequent salads with a unique palette of flavors
> and aromas.
>
> If you're not into adventures in sublime delights for the nuanced nose,
> use styrofoam.
>


As usual, you are a complete idiot.

On Tue, 4 Mar 2008 18:00:11 -0500, Peter A > wrote:


>Soap does not - repeat, DOES NOT - remove seasoning from cast iron when
>used properly.... The seasoning is polymerized oil, not subject to
>dissolving in mild detergent used for short periods.

Agreed.

>Also, using butter to season cast iron is a bad idea. Butter contains
>not only oil (butterfat) but milk solids (protein), which you certainly
>do not want on the surface of your pan.

I use a lot of _clarified_ butter in my cast iron, often cut with oil, with no
problems.

-- Larry

jt august wrote:
> In article >,
> "HeyBub" > wrote:
>
>> Don't wash wooden salad bowls either.
>
> How, then, does one get salad dressing and other residues off salad
> bowls? Put them in the fireplace and season them? Just kidding, sorry,
> I couldn't resist. But I am honestly curious how to clean wooden salad
> bowls.
>
> jt
Sandpaper?

(Well, somebody had to say it...)

But seriously, yeah, you can wash wood- you just don't wanna SOAK it.
Get the semi-soft brush wet and soapy, run the bowl under the sink,
scrub briefly with the brush, rinse, and put in drainer upside down. Not
a big deal, if it is made of the right naturally-oily wood, or has been
treated with food-grade oil. I have an old laminated-wood cutting board
that I have been washing for 20 years, and it is only now starting to
fall apart.

aem sends...

In article >,
PaPaPeng > wrote:

> On Tue, 04 Mar 2008 14:01:05 -0800, Oren > wrote:
>
> >On Tue, 04 Mar 2008 21:27:37 GMT, PaPaPeng > wrote:
> >
> >>I am amazed so many white folks use the wok.
> >
> >Some even speak three languages: English, Redneck and Profanity.
> >
> >So! WOK off!
>
>
> Spoken like a true abused kitchen slave. Wife trouble?

"My wife's cooking is so bad (how bad is it?), the flies have all
chipped in to buy us a screen door!"
--Rodney Dangerfield

sf wrote:
>
> On Tue, 4 Mar 2008 14:04:22 -0800, "Bob F" >
> wrote:
>
> >I never use soap on my cast iron
>
> I do, but I've learned how to do it w/o removing the seasoning.
>
> --


Same here. Have had more than one chef say it's fine to clean cast iron
frying pans with soap if needed. And yes it does not remove the
seasoning. If simple washing-up liquid removes the seasoning from such
pans, they weren't well-seasoned in the first place. Same for woks;
well-seasoned wok can take a bit of detergent when needed. Just rinse
well and dry thoroughly.

JoeSpareBedroom wrote:
>>
>> You don't get the dressings out. Just wipe the bowls. The oils and
>> spices from prior uses flavor subsequent salads with a unique
>> palette of flavors and aromas.
>>
>> If you're not into adventures in sublime delights for the nuanced
>> nose, use styrofoam.
>>
>
>
> As usual, you are a complete idiot.

No, I am a gourmet.

It is admittedly sometimes difficult, surrounded as I am by Philistines who
find picking hair out of their weevil-flavored rice balls the epitome of
culinary accomplishments.

For those whose sensibilites are not as finely honed, the whole issue can
easily be resolved by choosing salad bowls made of Aluminum, preferably with
a pop-top to match the other china and utensils.

You can't go wrong watching Martha Stewart.

HeySchlub wrote:
> jt august wrote:
> > "HeySchlub" wrote:
>
> >> Don't wash wooden salad bowls either.
>
> > How, then, does one get salad dressing and other residues off salad
> > bowls? �Put them in the fireplace and season them? �Just kidding,
> > sorry, I couldn't resist. �But I am honestly curious how to clean
> > wooden salad bowls.
>
> You don't get the dressings out. Just wipe the bowls. The oils and spices
> from prior uses flavor subsequent salads with a unique palette of flavors
> and aromas.


Yes, the lovely stench of rancidity... if you want your salad bowl to
stink you must be another one of those fetid dago slobs.

HeyBub has a soiled undies sniffing fetish.

If one insists on wooden salad bowls they'd best learn how they're
properly sealed and accept adhering to a regimen of high maintenence.
Products for protecting wooden kitchen implements are readily
available, essentially a paste of beeswax and mineral oil. A properly
maintained wooden salad bowl should harbor no odor whatsoever.
Anytime a restaurant serves my salad in a wooden bowl I send it back,
I'm not really interested in experiencing the scent glands of the
prior patrons.

Hey Schlub, get your stinky butt outta here, you filthy cross posting
douchebag.

SHELDON

HeyBub wrote:

> Robert Allison wrote:
>
>>The problem is that the metal is very prone to rusting, so I have
>>to oil it after every cleaning, and temper it like a cast iron
>>pan. Since I mostly use it on a fish fryer grill (although I
>>will use it on the stove), it has held up pretty well. It ain't
>>pretty by any means, but useful.
>
>
> How are you "cleaning" it? Wiping it out with a paper towel should be
> sufficient. Do not ever subject an iron utensil (or maybe your skillet) to
> water.
>
> Don't wash wooden salad bowls either.

I use a combination of methods to clean it. Usually by pouring
some water in it when it is hot and letting it boil for a minute
or so, then wiping it out and oiling it. When it has been in the
cabinet for a while, I take a paper towel and wipe out the rust
and then oil it, but sometimes the rust is too bad, so I have to
use an SOS pad and some water, then oil, then seasoning.

Being as this is not a standard wok, but one that has had the
teflon removed, it is way more prone to rusting than a standard
(real) wok. For example, I can season it, oil it and put it in
the cabinet. After 2or 3 weeks, it will be rusted (high humidity
here).

That is why I warned the OP about it. My other woks do not do
this, but none of them are as big as this one.

--
Robert Allison
Rimshot, Inc.
Georgetown, TX

On Tue, 04 Mar 2008 21:59:35 -0700, Arri London >
wrote:

>
>
>sf wrote:
>>
>> On Tue, 4 Mar 2008 14:04:22 -0800, "Bob F" >
>> wrote:
>>
>> >I never use soap on my cast iron
>>
>> I do, but I've learned how to do it w/o removing the seasoning.
>>
>> --
>
>
>Same here. Have had more than one chef say it's fine to clean cast iron
>frying pans with soap if needed. And yes it does not remove the
>seasoning. If simple washing-up liquid removes the seasoning from such
>pans, they weren't well-seasoned in the first place. Same for woks;
>well-seasoned wok can take a bit of detergent when needed. Just rinse
>well and dry thoroughly.

well, you might say a well-seasoned wok shouldn't need any soap to
clean. i soak briefly in water and then use a green plastic(?)-fiber
scouring pad dedicated to that task. dry and then very light coating
of oil.

your pal,
blake

On Tue, 04 Mar 2008 20:57:58 GMT, notbob > wrote:

>On 2008-03-04, Lou Decruss > wrote:
>
>> Or wear it as a dunce cap for shopping at walmart.
>
>Hey, just because Walmart is the scum of the Earth and may become the ruin
>of the USA as a superpower, not to mention the downfall of civilzation as we
>know it, and the worst thing to come along since Microsoft. Walmart DOES
>have a few good points. I can't think of any, so lets move along.
>
>So the gloves I bought there last Fall have already unraveled and are
>falling apart after 4 mos light use and the thermal underwear I bought
>ripped after 2 days use. Look at the bright side. It gives almost gainful
>employment to those who lack the brain power required to flip a burger.
>18 out of 19 clerks (NEVER on the same day, despite lines back to the
>automotive dept) don't know how to generate a hardcopy CC receipt (press ESC
>twice) so you don't have your signature digitized for easy access by 11 yr
>old and/or Russian hackers. No, none of that counts.
>
>Walmart should be appreciated for what it is. CHEAP! I just bought last
>yrs fly fishing outfit for $25, marked down from $60. Wow! (I hope it will
>last till after the first cast) I can buy Spring fashions only 3 days after
>the beginning of Winter. Jinkies! I can meet dozens of eligible 70 yrs old
>ladies in the laxative section of the pharmacy. (Hubba-hubba!) It keeps my
>mom busy for hours. (thank you, God) It's a good place to find out where
>to go for govt funded health care. (talk to the gimps). Last, but not
>least, it sweeps the town clean of those pesky small businesses that plague
>any thriving community.
>
>Let's hear it for Wally World! (yeah!)
>
>nb

LOLOL. Great post. Do you mind if I pass it along?

Lou

On Tue, 04 Mar 2008 21:34:03 GMT, notbob > wrote:

>["Followup-To:" header set to rec.food.cooking.]
>
>> temperature and that heat is concentrated on the bottom only.
>
>That's pretty much the ideal. Some food items can be pushed up on the sides to retard
>cooking while the bottom still provides mucho heat for other food items.
>
>> Only a gas range or open fire does a wok justice.
>
>True, but a flat bottomed wok can be used on an electric. Get a Turkey
>fryer and put your wok on that burner. Those suckers are typically in the
>100-170K btu range. Way more than enough to drive a wok. I got mine at
>Lowes at an end-of-season sale forr $19! You can hardly get a lone burner
>that cheap.
>
>nb

A turkey fryer is something no foodie with a yard should be without.
(IMO) I don't like turkey but I use it for steaming crab legs, frying
chicken and fish, and stir fry in the summer. Keeping oil hot enough
for many pieces of fried chicken is a breeze with 175,000 btu.

Lou

On Tue, 4 Mar 2008 18:00:11 -0500, Peter A >
wrote:

>Soap does not - repeat, DOES NOT - remove seasoning from cast iron when
>used properly.

Exactly!

>So many people get all silly about cleaning cast iron.

My favorite example of silliness is using salt. I tried it once and
found it useless.

>I have 2 cast iron pans each about a decade old. They have great
>seasoning, and I regularly clean them with a weak detergent solution and
>a soft brush.

Everyone has their collecting vices. Mine is cast iron. I've got
well over 40 pieces. Including me, I've got 4 generations worth.
They ALL get cleaned with soap. My older Wagner and Griswold pans are
the choice always used for eggs. Just as non-stick as anything else
without the chemical smell.

Lou

On Tue, 4 Mar 2008 21:36:18 -0600, "HeyBub" > wrote:

>Peter A wrote:
>>>>
>>>> How are you "cleaning" it? Wiping it out with a paper towel should
>>>> be sufficient. Do not ever subject an iron utensil (or maybe your
>>>> skillet) to water.
>>>
>>> Water is not the problem, as long as you dry it after rinsing. I set
>>> it on the still hot burner after rinsing. I never use soap on my
>>> cast iron. I put a little hot water in it, scrub with a brush, rinse
>>> and dry it on the burner. Then I rub it with a little oil or butter
>>> before the next use. Soap will quickly remove the seasoning.
>>>
>>>
>>
>> I have 2 cast iron pans each about a decade old. They have great
>> seasoning, and I regularly clean them with a weak detergent solution
>> and a soft brush.
>
>Why?

Prove why soap shouldn't be used.

Lou

On Tue, 4 Mar 2008 21:40:45 -0600, "HeyBub" > wrote:

>jt august wrote:
>> In article >,
>> "HeyBub" > wrote:
>>
>>> Don't wash wooden salad bowls either.
>>
>> How, then, does one get salad dressing and other residues off salad
>> bowls? Put them in the fireplace and season them? Just kidding,
>> sorry, I couldn't resist. But I am honestly curious how to clean
>> wooden salad bowls.
>
>You don't get the dressings out. Just wipe the bowls. The oils and spices
>from prior uses flavor subsequent salads with a unique palette of flavors
>and aromas.

There's something wrong with you.

Lou

On Wed, 05 Mar 2008 03:46:51 GMT, "JoeSpareBedroom"
> wrote:

>"HeyBub" > wrote in message
...
>> jt august wrote:
>>> In article >,
>>> "HeyBub" > wrote:
>>>
>>>> Don't wash wooden salad bowls either.
>>>
>>> How, then, does one get salad dressing and other residues off salad
>>> bowls? Put them in the fireplace and season them? Just kidding,
>>> sorry, I couldn't resist. But I am honestly curious how to clean
>>> wooden salad bowls.
>>
>> You don't get the dressings out. Just wipe the bowls. The oils and spices
>> from prior uses flavor subsequent salads with a unique palette of flavors
>> and aromas.
>>
>> If you're not into adventures in sublime delights for the nuanced nose,
>> use styrofoam.
>>
>
>
>As usual, you are a complete idiot.
>

I agree with the idiot part. What group does this thread come from?

Lou

On Wed, 05 Mar 2008 02:56:06 GMT, jt august > wrote:

>In article >,
> "HeyBub" > wrote:
>
>> Don't wash wooden salad bowls either.
>
>How, then, does one get salad dressing and other residues off salad
>bowls? Put them in the fireplace and season them? Just kidding, sorry,
>I couldn't resist. But I am honestly curious how to clean wooden salad
>bowls.

Soap and water.

Lou

On Wed, 5 Mar 2008 07:50:46 -0600, "HeyBub" > wrote:

>JoeSpareBedroom wrote:
>>>
>>> You don't get the dressings out. Just wipe the bowls. The oils and
>>> spices from prior uses flavor subsequent salads with a unique
>>> palette of flavors and aromas.
>>>
>>> If you're not into adventures in sublime delights for the nuanced
>>> nose, use styrofoam.
>>>
>>
>>
>> As usual, you are a complete idiot.
>
>No, I am a gourmet.
>
>It is admittedly sometimes difficult, surrounded as I am by Philistines who
>find picking hair out of their weevil-flavored rice balls the epitome of
>culinary accomplishments.
>
>For those whose sensibilites are not as finely honed, the whole issue can
>easily be resolved by choosing salad bowls made of Aluminum, preferably with
>a pop-top to match the other china and utensils.
>
>You can't go wrong watching Martha Stewart.

LOL. Her obnoxiousness has worn off on you.

"Lou Decruss" > wrote in message
...
> On Tue, 4 Mar 2008 18:00:11 -0500, Peter A >
> wrote:
>
>>Soap does not - repeat, DOES NOT - remove seasoning from cast iron when
>>used properly.
>
> Exactly!
>
>>So many people get all silly about cleaning cast iron.
>
> My favorite example of silliness is using salt. I tried it once and
> found it useless.


That's the only way I clean my cast iron pan. I use coarse kosher salt and a
paper towel. I only use the pan for eggs, and always at medium heat levels,
so stuff never gets REALLY stuck on. Salt works fine.

"Lou Decruss" > wrote in message
...
> On Wed, 05 Mar 2008 03:46:51 GMT, "JoeSpareBedroom"
> > wrote:
>
>>"HeyBub" > wrote in message
...
>>> jt august wrote:
>>>> In article >,
>>>> "HeyBub" > wrote:
>>>>
>>>>> Don't wash wooden salad bowls either.
>>>>
>>>> How, then, does one get salad dressing and other residues off salad
>>>> bowls? Put them in the fireplace and season them? Just kidding,
>>>> sorry, I couldn't resist. But I am honestly curious how to clean
>>>> wooden salad bowls.
>>>
>>> You don't get the dressings out. Just wipe the bowls. The oils and
>>> spices
>>> from prior uses flavor subsequent salads with a unique palette of
>>> flavors
>>> and aromas.
>>>
>>> If you're not into adventures in sublime delights for the nuanced nose,
>>> use styrofoam.
>>>
>>
>>
>>As usual, you are a complete idiot.
>>
>
> I agree with the idiot part. What group does this thread come from?
>
> Lou


I first saw it in alt.home.repair.

On Mar 5, 12:45*pm, Lou Decruss > wrote:
> On Tue, 4 Mar 2008 18:00:11 -0500, Peter A >
> wrote:
>
> >Soap does not - repeat, DOES NOT - remove seasoning from cast iron when
> >used properly.
>
> Exactly!
>
> >So many people get all silly about cleaning cast iron.
>
> My favorite example of silliness is using salt. *I tried it once and
> found it useless.
>
> >I have 2 cast iron pans each about a decade old. They have great
> >seasoning, and I regularly clean them with a weak detergent solution and
> >a soft brush.
>
> Everyone has their collecting vices. *Mine is cast iron. *I've got
> well over 40 pieces. *Including me, I've got 4 generations worth.
> They ALL get cleaned with soap. *My older Wagner and Griswold pans are
> the choice always used for eggs. *Just as non-stick as anything else
> without the chemical smell.
>
> Lou

I've got well over 40 pieces (of cast iron)

Did you have to beef up your floor joists to support all that weight?
<g>

On Mar 4, 10:21�am, Doc > wrote:
> I've got this wok from WalMart that's coated with Xylan, which I
> gather is a first cousin of Teflon. �Big mistake. It's non-stick
> properties aren't very good.
>
> I don't like the idea of simply throwing it out and dumping more money
> into a non-coated wok. I'm sure I could strip the coating off with one
> of these fibrous abrasive wheels that you bolt onto a hand drill -
> wearing a dust mask of course - but is the surface that's exposed
> going to be suitable for cooking? Wondering if there's some pre-
> treating that's done to the metal that might render it toxic if used
> as a cooking surface.
>
> Further, should it be possible to thoroughly remove all the coating
> abrasively like that? Obviously I don't want to leave behind small
> particles since I assume it's toxic.

You bought a Chinese wok knock off... Hunka Junk!

Real Chinese woks are cheap, need I say more.

Were I in the market for a wok I'd try this:
http://www.wokshop.com/HTML/products...-hammered.html

On Wed, 05 Mar 2008 11:45:37 -0600, Lou Decruss
> wrote:

>My favorite example of silliness is using salt. I tried it once and
>found it useless.
>
>>I have 2 cast iron pans each about a decade old. They have great
>>seasoning, and I regularly clean them with a weak detergent solution and
>>a soft brush.

Howdy,

Yes, silliness abounds...

I know that I am about to tread on religious matters, but
here goes:

I've used cast iron happily for about 50 years, but have
always thought the whole seasoning thing to be, well, (for
want of a better word), silly.

In terms of sticking, I could not detect a difference
between a brand new, unseasoned pan, and one that I had
carefully seasoned for years.

Then, a few years ago, Consumer's Reports tested cast iron
cookware.

Among other aspects of their testing, they asked staff
members to contact elderly relatives to see if they could
find generations old, super-well seasoned pans, for
comparison.

As has been my experience, they could detect no difference
between those, and brand new off the shelf un-seasoned pans.

All the best,
--
Kenneth

If you email... Please remove the "SPAMLESS."

"Kenneth" > wrote in message
...
> On Wed, 05 Mar 2008 11:45:37 -0600, Lou Decruss
> > wrote:
>
>>My favorite example of silliness is using salt. I tried it once and
>>found it useless.
>>
>>>I have 2 cast iron pans each about a decade old. They have great
>>>seasoning, and I regularly clean them with a weak detergent solution and
>>>a soft brush.
>
> Howdy,
>
> Yes, silliness abounds...
>
> I know that I am about to tread on religious matters, but
> here goes:
>
> I've used cast iron happily for about 50 years, but have
> always thought the whole seasoning thing to be, well, (for
> want of a better word), silly.
>
> In terms of sticking, I could not detect a difference
> between a brand new, unseasoned pan, and one that I had
> carefully seasoned for years.
>
> Then, a few years ago, Consumer's Reports tested cast iron
> cookware.
>
> Among other aspects of their testing, they asked staff
> members to contact elderly relatives to see if they could
> find generations old, super-well seasoned pans, for
> comparison.
>
> As has been my experience, they could detect no difference
> between those, and brand new off the shelf un-seasoned pans.
>
> All the best,
> --
> Kenneth
>
> If you email... Please remove the "SPAMLESS."


Unseasoned pans will discolor some food, and leave a metallic taste. But,
some people may not notice.

Kenneth wrote:
>
> I've used cast iron happily for about 50 years, but have
> always thought the whole seasoning thing to be, well, (for
> want of a better word), silly.
>
> In terms of sticking, I could not detect a difference
> between a brand new, unseasoned pan, and one that I had
> carefully seasoned for years.
>
> Then, a few years ago, Consumer's Reports tested cast iron
> cookware.
>
> Among other aspects of their testing, they asked staff
> members to contact elderly relatives to see if they could
> find generations old, super-well seasoned pans, for
> comparison.
>
> As has been my experience, they could detect no difference

Except the elderly could no longer lift them.

I don't know why anyone needs cookware from the iron age, it's a
kitchen for cripe's sake... you wanna pump iron join Gold's Gym.

On Wed, 05 Mar 2008 17:56:23 GMT, "JoeSpareBedroom"
> wrote:

>"Lou Decruss" > wrote in message
.. .
>> On Tue, 4 Mar 2008 18:00:11 -0500, Peter A >
>> wrote:
>>
>>>Soap does not - repeat, DOES NOT - remove seasoning from cast iron when
>>>used properly.
>>
>> Exactly!
>>
>>>So many people get all silly about cleaning cast iron.
>>
>> My favorite example of silliness is using salt. I tried it once and
>> found it useless.
>
>
>That's the only way I clean my cast iron pan.

As I said, I have more than one.

> I use coarse kosher salt and a
>paper towel. I only use the pan for eggs, and always at medium heat levels,
>so stuff never gets REALLY stuck on.

I use some of mine at heat levels that would immediately destroy
non-stick.

>Salt works fine.

So does soap.

Lou

On Wed, 5 Mar 2008 10:27:01 -0800 (PST), DerbyDad03
> wrote:

>On Mar 5, 12:45*pm, Lou Decruss > wrote:
>> On Tue, 4 Mar 2008 18:00:11 -0500, Peter A >
>> wrote:
>>
>> >Soap does not - repeat, DOES NOT - remove seasoning from cast iron when
>> >used properly.
>>
>> Exactly!
>>
>> >So many people get all silly about cleaning cast iron.
>>
>> My favorite example of silliness is using salt. *I tried it once and
>> found it useless.
>>
>> >I have 2 cast iron pans each about a decade old. They have great
>> >seasoning, and I regularly clean them with a weak detergent solution and
>> >a soft brush.
>>
>> Everyone has their collecting vices. *Mine is cast iron. *I've got
>> well over 40 pieces. *Including me, I've got 4 generations worth.
>> They ALL get cleaned with soap. *My older Wagner and Griswold pans are
>> the choice always used for eggs. *Just as non-stick as anything else
>> without the chemical smell.
>>
>> Lou
>
> I've got well over 40 pieces (of cast iron)
>
>Did you have to beef up your floor joists to support all that weight?
><g>

They're not all in the same place. But you're right. They are heavy.

Lou

On Wed, 05 Mar 2008 13:53:25 -0500, Kenneth
> wrote:

>On Wed, 05 Mar 2008 11:45:37 -0600, Lou Decruss
> wrote:
>
>>My favorite example of silliness is using salt. I tried it once and
>>found it useless.
>>
>>>I have 2 cast iron pans each about a decade old. They have great
>>>seasoning, and I regularly clean them with a weak detergent solution and
>>>a soft brush.
>
>Howdy,
>
>Yes, silliness abounds...
>
>I know that I am about to tread on religious matters, but
>here goes:
>
>I've used cast iron happily for about 50 years, but have
>always thought the whole seasoning thing to be, well, (for
>want of a better word), silly.
>
>In terms of sticking, I could not detect a difference
>between a brand new, unseasoned pan, and one that I had
>carefully seasoned for years.
>
>Then, a few years ago, Consumer's Reports tested cast iron
>cookware.
>
>Among other aspects of their testing, they asked staff
>members to contact elderly relatives to see if they could
>find generations old, super-well seasoned pans, for
>comparison.
>
>As has been my experience, they could detect no difference
>between those, and brand new off the shelf un-seasoned pans.

The new Lodge pans have a different finish than the older ones. I've
got lodge pans over 10 years old that aren't as good as the older
ones. For cooking meat on high heat there's no difference. But try
making eggs in a new Lodge pan.

Lou

On Wed, 5 Mar 2008 11:03:29 -0800 (PST), Sheldon >
wrote:

>Kenneth wrote:
>>
>> I've used cast iron happily for about 50 years, but have
>> always thought the whole seasoning thing to be, well, (for
>> want of a better word), silly.
>>
>> In terms of sticking, I could not detect a difference
>> between a brand new, unseasoned pan, and one that I had
>> carefully seasoned for years.
>>
>> Then, a few years ago, Consumer's Reports tested cast iron
>> cookware.
>>
>> Among other aspects of their testing, they asked staff
>> members to contact elderly relatives to see if they could
>> find generations old, super-well seasoned pans, for
>> comparison.
>>
>> As has been my experience, they could detect no difference
>
>Except the elderly could no longer lift them.

That's how I got some of mine.
>
>I don't know why anyone needs cookware from the iron age, it's a
>kitchen for cripe's sake... you wanna pump iron join Gold's Gym.

Maybe some of us are younger and stronger than you shemp.

Lou

Lou Decruss wrote:
>>
>> You don't get the dressings out. Just wipe the bowls. The oils and
>> spices from prior uses flavor subsequent salads with a unique
>> palette of flavors and aromas.
>
> There's something wrong with you.
>

Everything I am I owe to using unwashed salad bowls.

And an ant farm I had as a kid.

On Wed, 05 Mar 2008 17:01:04 -0600, Lou Decruss
> wrote:

>The new Lodge pans have a different finish than the older ones. I've
>got lodge pans over 10 years old that aren't as good as the older
>ones. For cooking meat on high heat there's no difference. But try
>making eggs in a new Lodge pan.
>
>Lou

Hi Lou,

If they are coated with something, I would remove it.

Then, with an iron surface, when the pan is hot enough for
water droplets to "dance" rather than boil, and with some
butter tossed in, eggs will slide right out of the pan.

All the best,
--
Kenneth

If you email... Please remove the "SPAMLESS."

On 2008-03-05, Lou Decruss > wrote:
> For cooking meat on high heat there's no difference. But try
> making eggs in a new Lodge pan.

I'm with you, Lou. All that stuff about cast iron seasoning is nonsense.
I clean mine with a tad bit of detergent and a brush and wipe it dry. Works
just fine the next time. Like you say, the big diff is the finish. My large
Wagner skillet has a smooth ground finish on the bottom. Lodge pans look like they
were cast on the beach.


nb

On Wed, 05 Mar 2008 23:55:41 GMT, notbob
> wrote:

>On 2008-03-05, Lou Decruss > wrote:
>> For cooking meat on high heat there's no difference. But try
>> making eggs in a new Lodge pan.
>
>I'm with you, Lou. All that stuff about cast iron seasoning is nonsense.
>I clean mine with a tad bit of detergent and a brush and wipe it dry. Works
>just fine the next time. Like you say, the big diff is the finish. My large
>Wagner skillet has a smooth ground finish on the bottom. Lodge pans look like they
>were cast on the beach.
>
>
>nb

Hi again,

I may have misinterpreted Lou's comment...

I thought he was saying that the new Lodge stuff was coated
with something.

If they are rough, of course that would be a problem with
sticking.

All the best,
--
Kenneth

If you email... Please remove the "SPAMLESS."

On Wed, 05 Mar 2008 19:31:46 -0500, Kenneth
> wrote:

>On Wed, 05 Mar 2008 23:55:41 GMT, notbob
> wrote:
>
>>On 2008-03-05, Lou Decruss > wrote:
>>> For cooking meat on high heat there's no difference. But try
>>> making eggs in a new Lodge pan.
>>
>>I'm with you, Lou. All that stuff about cast iron seasoning is nonsense.
>>I clean mine with a tad bit of detergent and a brush and wipe it dry. Works
>>just fine the next time. Like you say, the big diff is the finish. My large
>>Wagner skillet has a smooth ground finish on the bottom. Lodge pans look like they
>>were cast on the beach.
>>
>>
>>nb
>
>Hi again,
>
>I may have misinterpreted Lou's comment...
>
>I thought he was saying that the new Lodge stuff was coated
>with something.
>
>If they are rough, of course that would be a problem with
>sticking.
>
>All the best,

Yup...

He used the word "finish", and I took that to mean
"coating."

With the re-read, I suspect you have it right.

All the best,
--
Kenneth

If you email... Please remove the "SPAMLESS."

blake murphy wrote:
>
> On Tue, 04 Mar 2008 21:59:35 -0700, Arri London >
> wrote:
>
> >
> >
> >sf wrote:
> >>
> >> On Tue, 4 Mar 2008 14:04:22 -0800, "Bob F" >
> >> wrote:
> >>
> >> >I never use soap on my cast iron
> >>
> >> I do, but I've learned how to do it w/o removing the seasoning.
> >>
> >> --
> >
> >
> >Same here. Have had more than one chef say it's fine to clean cast iron
> >frying pans with soap if needed. And yes it does not remove the
> >seasoning. If simple washing-up liquid removes the seasoning from such
> >pans, they weren't well-seasoned in the first place. Same for woks;
> >well-seasoned wok can take a bit of detergent when needed. Just rinse
> >well and dry thoroughly.
>
> well, you might say a well-seasoned wok shouldn't need any soap to
> clean. i soak briefly in water and then use a green plastic(?)-fiber
> scouring pad dedicated to that task. dry and then very light coating
> of oil.
>
> your pal,
> blake

That's true of course, but I do let other people cook in our kitchen and
they don't always handle the pans 'properly'. We also usually soak and
use the plastic-mesh pads to clean. However life intervenes and the
occasional light touch of detergent is needed. Don't have enough frying
pans to dedicate one to the crepes, one to the fish etc, which would be
ideal.

Lou Decruss wrote:
> Sheldon wrote:
> >Kenneth wrote:
>
> >> I've used cast iron happily for about 50 years, but have
> >> always thought the whole seasoning thing to be, well, (for
> >> want of a better word), silly.
>
> >> In terms of sticking, I could not detect a difference
> >> between a brand new, unseasoned pan, and one that I had
> >> carefully seasoned for years.
>
> >> Then, a few years ago, Consumer's Reports tested cast iron
> >> cookware.
>
> >> Among other aspects of their testing, they asked staff
> >> members to contact elderly relatives to see if they could
> >> find generations old, super-well seasoned pans, for
> >> comparison.
>
> >> As has been my experience, they could detect no difference
>
> >Except the elderly could no longer lift them.
>
> That's how I got some of mine.
>
> >I don't know why anyone needs cookware from the iron age, it's a
> >kitchen for cripe's sake... you wanna pump iron join Gold's Gym.
>
> Maybe some of us are younger and stronger than you shemp. �

Thanks for proving my point... those of us with real life experience
and measurable IQs don't need to work as fork lifts. My momma taught
me that no one pays much for jackass labor. That said I have no doubt
I can out muscle two of you.

The only reason folks buy cast iron cookware is because it's cheap,
and they are too poor or miserly to buy real cookware or they enjoy
playing pilgrim. It makes as much sense cooking with cast iron
cookware in 2008 as it does commuting to work in a cart with wooden
wheels pulled by a yoke of oxen. I've yet to see a professional
kitchen that uses cast iron pots and pans. Cast iron cookware makes
steel wheel roller skates and wooden golf clubs seem like state of the
art. Cast iron cookware went out of vogue before the Wright Brothers
flew at Kitty Hawk, before Edison's light bulb.

Sheldon wrote:
> Lou Decruss wrote:
>
>>Sheldon wrote:
>>
>>>Kenneth wrote:
>>
>>>>I've used cast iron happily for about 50 years, but have
>>>>always thought the whole seasoning thing to be, well, (for
>>>>want of a better word), silly.
>>
>>>>In terms of sticking, I could not detect a difference
>>>>between a brand new, unseasoned pan, and one that I had
>>>>carefully seasoned for years.
>>
>>>>Then, a few years ago, Consumer's Reports tested cast iron
>>>>cookware.
>>
>>>>Among other aspects of their testing, they asked staff
>>>>members to contact elderly relatives to see if they could
>>>>find generations old, super-well seasoned pans, for
>>>>comparison.
>>
>>>>As has been my experience, they could detect no difference
>>
>>>Except the elderly could no longer lift them.
>>
>>That's how I got some of mine.
>>
>>
>>>I don't know why anyone needs cookware from the iron age, it's a
>>>kitchen for cripe's sake... you wanna pump iron join Gold's Gym.
>>
>>Maybe some of us are younger and stronger than you shemp. �
>
>
> Thanks for proving my point... those of us with real life experience
> and measurable IQs don't need to work as fork lifts. My momma taught
> me that no one pays much for jackass labor. That said I have no doubt
> I can out muscle two of you.
>
> The only reason folks buy cast iron cookware is because it's cheap,
> and they are too poor or miserly to buy real cookware or they enjoy
> playing pilgrim. It makes as much sense cooking with cast iron
> cookware in 2008 as it does commuting to work in a cart with wooden
> wheels pulled by a yoke of oxen. I've yet to see a professional
> kitchen that uses cast iron pots and pans. Cast iron cookware makes
> steel wheel roller skates and wooden golf clubs seem like state of the
> art. Cast iron cookware went out of vogue before the Wright Brothers
> flew at Kitty Hawk, before Edison's light bulb.
>

Two advantages to cast iron:

1) thermal mass. Sometimes that's a benefit, sometimes it's not, but
sometimes you want even cooking over the ability to heat/cool quickly.

2) you have to work very, very hard to render a cast iron skillet
unusable. You have one, you have a skillet for life. That appeals to
my chea^H^H^H^Hfrugal side.

nate

--
replace "roosters" with "cox" to reply.
http://members.cox.net/njnagel

On Tue, 04 Mar 2008 21:34:03 GMT, notbob > wrote:

>> temperature and that heat is concentrated on the bottom only.
>
>That's pretty much the ideal. Some food items can be pushed up on the sides to retard
>cooking while the bottom still provides mucho heat for other food items.
>
>> Only a gas range or open fire does a wok justice.
>
>True, but a flat bottomed wok can be used on an electric. Get a Turkey
>fryer and put your wok on that burner. Those suckers are typically in the
>100-170K btu range. Way more than enough to drive a wok. I got mine at
>Lowes at an end-of-season sale forr $19! You can hardly get a lone burner
>that cheap.
>
>nb


I missed the wok when I first emigrated to Canada. I missed the gas
range that could bring up heat fast and directly onto the wok. But we
adapt and home cooking isn't exactly the most important thing in life.
There's no The Zen of Woking. Delicious food is always better at
Wong's restaurant anyway. But now that this thread has come up I think
this is why I miss the wok.

A wok is wide enough that one does not have to worry about stirred
food or juices spilling outside the wok. No mess. No multiple pots,
pans and dishes to wash up. Stirring allows more controlled cooking of
the ingredients and evens up the cooking process. For example you
won't get an overcooked veggy stalk on one side that is almost raw on
the other side. Western style steaming of veggies just doesn't bring
out the crunchy texture or full flavor of veggies. Any size cook pot
cover will self center in a wok and you can braise veggies lightly in
sauce under a cover. Or you can cover meats to cook them faster,
steep them more effectively in the sauce or allow crisp frying in oil
without spatter. The juices from all the ingredients together with
the sauces accumulate on the bottom where one can braise meat or
veggies in the sauce. One can maintain enough volume in sauce to
deeply steep the meats and veggies as they cook and the sauce extracts
and concentrates the full flavors from the ingredients. A wok allows
one to park on various warm spots higher up from the bottom, the
veggies and meats (e.g. seafood) that are sensitive to overcooking
from veggie stalks and meats that require longer cooking times. This
parking also allows one to arrange different foods as distinct parts
in a multi ingredient platter. You can't achieve this level of
control in a saucepan or a wannabe wok with a flat bottom.