On Tue, 24 Aug 2004 09:08:53 -0400, "A.C."
> wrote:

> <snip>
>
> > That said, the OP reeks of troll. A good one, but trolling
> > all the same.
> >
>
> i really don't see how someone asking of they need to reseason a cast iron
> pan is trolling.
>
Perhaps you would if you read the accompanying "story".


sf
Practice safe eating - always use condiments

sf wrote:
> On Tue, 24 Aug 2004 09:08:53 -0400, "A.C."
> > wrote:
>
>
>> <snip>
>>
>> > That said, the OP reeks of troll. A good one, but trolling
>> > all the same.
>> >
>>
>> i really don't see how someone asking of they need to reseason a cast iron
>> pan is trolling.
>>
>
> Perhaps you would if you read the accompanying "story".

You're looking too hard to find trolls. Being the
op I can assure you it was only a request for help
and had nothing to do with trolling.

sf wrote:
> On Tue, 24 Aug 2004 09:08:53 -0400, "A.C."
> > wrote:
>
>
>> <snip>
>>
>> > That said, the OP reeks of troll. A good one, but trolling
>> > all the same.
>> >
>>
>> i really don't see how someone asking of they need to reseason a cast iron
>> pan is trolling.
>>
>
> Perhaps you would if you read the accompanying "story".

You're looking too hard to find trolls. Being the
op I can assure you it was only a request for help
and had nothing to do with trolling.

"Psychotron" > wrote in message
news
> K. Reece wrote:
> > "Psychotron" > wrote in message
> > ...
> >
> >>Well... Not exactly ruined, but I think I have to
> >>start over with seasoning. She fried up some sausage
> >>and left the grease standing in it for about 3 days.
> >>She doesn't like my iron skillet and expected me to
> >>clean it. I left it assuming she would do it. I
> >>finally gave in and cleaned it. I seasoned it after
> >>I bought it and only cleaned it with hot water and
> >>a brush since. Now since it it had grease standing in
> >>it for 3 days the black is starting to flake off. I
> >>scrub it very hard and when I wipe it there is always
> >>black flakes. It's noticably flaking off. Do I have
> >>to burn it now and start over or do you think the
> >>flaking will stop? Will the flaked off parts fill
> >>back in with a black surface?
> >>
> >
> >
> > How is a cast iron pan "ruined" with grease? You season it with grease
and
> > you leave the seasoning in the pan.
> >
> > As far as I know the only way to actually ruin a cast iron pan is to
break
> > it into pieces. Even after they've been sitting around for years
covered
> > with rust they're not ruined.
> >
> > Kathy
> >
>
> Did you read the post? I said... "Not exactly ruined,
> but I think I have to start over with seasoning."

Uhhh, yeah. Grease will ruin the grease seasoning and need to be reseasoned
with grease. Yeah, sure, that makes sense.

Kathy

"Psychotron" > wrote in message
news
> K. Reece wrote:
> > "Psychotron" > wrote in message
> > ...
> >
> >>Well... Not exactly ruined, but I think I have to
> >>start over with seasoning. She fried up some sausage
> >>and left the grease standing in it for about 3 days.
> >>She doesn't like my iron skillet and expected me to
> >>clean it. I left it assuming she would do it. I
> >>finally gave in and cleaned it. I seasoned it after
> >>I bought it and only cleaned it with hot water and
> >>a brush since. Now since it it had grease standing in
> >>it for 3 days the black is starting to flake off. I
> >>scrub it very hard and when I wipe it there is always
> >>black flakes. It's noticably flaking off. Do I have
> >>to burn it now and start over or do you think the
> >>flaking will stop? Will the flaked off parts fill
> >>back in with a black surface?
> >>
> >
> >
> > How is a cast iron pan "ruined" with grease? You season it with grease
and
> > you leave the seasoning in the pan.
> >
> > As far as I know the only way to actually ruin a cast iron pan is to
break
> > it into pieces. Even after they've been sitting around for years
covered
> > with rust they're not ruined.
> >
> > Kathy
> >
>
> Did you read the post? I said... "Not exactly ruined,
> but I think I have to start over with seasoning."

Uhhh, yeah. Grease will ruin the grease seasoning and need to be reseasoned
with grease. Yeah, sure, that makes sense.

Kathy

Psychotron wrote:

> >
> >> <snip>
> >>
> >> > That said, the OP reeks of troll. A good one, but trolling
> >> > all the same.
> >> >
> >>
> >> i really don't see how someone asking of they need to reseason a cast
iron
> >> pan is trolling.
> >>
> >
> > Perhaps you would if you read the accompanying "story".
>
> You're looking too hard to find trolls. Being the
> op I can assure you it was only a request for help
> and had nothing to do with trolling.
>

i agree with you psychotron. i didn't see anything in your post that would
lead me to think you were trolling. however, you may want to admit to
trolling to satisfy those who search so hard for them ;-)

that aside, i'd scrub and reseason that pan. i've had a mistreated cast iron
pan that flaked off black shit like you stated. it don't make for tasty
food.

Psychotron wrote:

> >
> >> <snip>
> >>
> >> > That said, the OP reeks of troll. A good one, but trolling
> >> > all the same.
> >> >
> >>
> >> i really don't see how someone asking of they need to reseason a cast
iron
> >> pan is trolling.
> >>
> >
> > Perhaps you would if you read the accompanying "story".
>
> You're looking too hard to find trolls. Being the
> op I can assure you it was only a request for help
> and had nothing to do with trolling.
>

i agree with you psychotron. i didn't see anything in your post that would
lead me to think you were trolling. however, you may want to admit to
trolling to satisfy those who search so hard for them ;-)

that aside, i'd scrub and reseason that pan. i've had a mistreated cast iron
pan that flaked off black shit like you stated. it don't make for tasty
food.

Psychotron wrote:

> >
> >> <snip>
> >>
> >> > That said, the OP reeks of troll. A good one, but trolling
> >> > all the same.
> >> >
> >>
> >> i really don't see how someone asking of they need to reseason a cast
iron
> >> pan is trolling.
> >>
> >
> > Perhaps you would if you read the accompanying "story".
>
> You're looking too hard to find trolls. Being the
> op I can assure you it was only a request for help
> and had nothing to do with trolling.
>

i agree with you psychotron. i didn't see anything in your post that would
lead me to think you were trolling. however, you may want to admit to
trolling to satisfy those who search so hard for them ;-)

that aside, i'd scrub and reseason that pan. i've had a mistreated cast iron
pan that flaked off black shit like you stated. it don't make for tasty
food.

On Mon, 23 Aug 2004 16:08:09 -0400, Dave Smith
> wrote:

>The only reason I forbade her from using my good non stick pans

You guys have more balls then I do. I don't think that I could get
away with forbidding my wife to do any thing.
And she has bought most of the kitchen ware as gifts for me.


>Kitchen incompatibility is a common problem.
Agreed . In any kitchen one cooks the other is the helper. If you
want to cook I will get out of the way, and you can handle it.
If your not cooking don't mess with the pots.

> The worst is when I am
>picking up a hot pan or pot to drain it or put it somewhere and she
>suddenly scoots in behind me.

And the common answer is "but honey I'm helping".
Thats when a statment of "Get the &**%$# out of the kitchen" is heard.
Pan Ohco

On Mon, 23 Aug 2004 16:08:09 -0400, Dave Smith
> wrote:

>The only reason I forbade her from using my good non stick pans

You guys have more balls then I do. I don't think that I could get
away with forbidding my wife to do any thing.
And she has bought most of the kitchen ware as gifts for me.


>Kitchen incompatibility is a common problem.
Agreed . In any kitchen one cooks the other is the helper. If you
want to cook I will get out of the way, and you can handle it.
If your not cooking don't mess with the pots.

> The worst is when I am
>picking up a hot pan or pot to drain it or put it somewhere and she
>suddenly scoots in behind me.

And the common answer is "but honey I'm helping".
Thats when a statment of "Get the &**%$# out of the kitchen" is heard.
Pan Ohco

Psychotron wrote:

> You're looking too hard to find trolls. Being the
> op I can assure you it was only a request for help
> and had nothing to do with trolling.

That's what all trolls say. Now we _know_ you're
a troll.

Psychotron wrote:

> You're looking too hard to find trolls. Being the
> op I can assure you it was only a request for help
> and had nothing to do with trolling.

That's what all trolls say. Now we _know_ you're
a troll.

K. Reece wrote:
> "Psychotron" > wrote in message
> news >
>>K. Reece wrote:
>>
>>>"Psychotron" > wrote in message
.. .
>>>
>>>
>>>>Well... Not exactly ruined, but I think I have to
>>>>start over with seasoning. She fried up some sausage
>>>>and left the grease standing in it for about 3 days.
>>>>She doesn't like my iron skillet and expected me to
>>>>clean it. I left it assuming she would do it. I
>>>>finally gave in and cleaned it. I seasoned it after
>>>>I bought it and only cleaned it with hot water and
>>>>a brush since. Now since it it had grease standing in
>>>>it for 3 days the black is starting to flake off. I
>>>>scrub it very hard and when I wipe it there is always
>>>>black flakes. It's noticably flaking off. Do I have
>>>>to burn it now and start over or do you think the
>>>>flaking will stop? Will the flaked off parts fill
>>>>back in with a black surface?
>>>>
>>>
>>>
>>>How is a cast iron pan "ruined" with grease? You season it with grease
>
> and
>
>>>you leave the seasoning in the pan.
>>>
>>>As far as I know the only way to actually ruin a cast iron pan is to
>
> break
>
>>>it into pieces. Even after they've been sitting around for years
>
> covered
>
>>>with rust they're not ruined.
>>>
>>>Kathy
>>>
>>
>>Did you read the post? I said... "Not exactly ruined,
>>but I think I have to start over with seasoning."
>
>
> Uhhh, yeah. Grease will ruin the grease seasoning and need to be reseasoned
> with grease. Yeah, sure, that makes sense.
>
> Kathy
>

Well... If you believe that a pan becomes _seasoned_ then you should
believe that it is process that takes time and is a thin buildup of
grease and baked on food scale (very thin). It's not entirely grease
or we would not have to wait for the seasoning and therefore it would
not be called seasoning. We'd just wipe on more grease. I theorized
that the seasoning layer was lifted by leaving grease set in the
pan too long possible softening it this layer causing it to flake.

Why when we want to start over with seasoning do we burn the pan
in a fire? Just to remove grease? No! We could do that with soap.
There's more to seasoning than just grease. You can ruin the seasoning
on a pan causing it to need re-seasoned.

K. Reece wrote:
> "Psychotron" > wrote in message
> news >
>>K. Reece wrote:
>>
>>>"Psychotron" > wrote in message
.. .
>>>
>>>
>>>>Well... Not exactly ruined, but I think I have to
>>>>start over with seasoning. She fried up some sausage
>>>>and left the grease standing in it for about 3 days.
>>>>She doesn't like my iron skillet and expected me to
>>>>clean it. I left it assuming she would do it. I
>>>>finally gave in and cleaned it. I seasoned it after
>>>>I bought it and only cleaned it with hot water and
>>>>a brush since. Now since it it had grease standing in
>>>>it for 3 days the black is starting to flake off. I
>>>>scrub it very hard and when I wipe it there is always
>>>>black flakes. It's noticably flaking off. Do I have
>>>>to burn it now and start over or do you think the
>>>>flaking will stop? Will the flaked off parts fill
>>>>back in with a black surface?
>>>>
>>>
>>>
>>>How is a cast iron pan "ruined" with grease? You season it with grease
>
> and
>
>>>you leave the seasoning in the pan.
>>>
>>>As far as I know the only way to actually ruin a cast iron pan is to
>
> break
>
>>>it into pieces. Even after they've been sitting around for years
>
> covered
>
>>>with rust they're not ruined.
>>>
>>>Kathy
>>>
>>
>>Did you read the post? I said... "Not exactly ruined,
>>but I think I have to start over with seasoning."
>
>
> Uhhh, yeah. Grease will ruin the grease seasoning and need to be reseasoned
> with grease. Yeah, sure, that makes sense.
>
> Kathy
>

Well... If you believe that a pan becomes _seasoned_ then you should
believe that it is process that takes time and is a thin buildup of
grease and baked on food scale (very thin). It's not entirely grease
or we would not have to wait for the seasoning and therefore it would
not be called seasoning. We'd just wipe on more grease. I theorized
that the seasoning layer was lifted by leaving grease set in the
pan too long possible softening it this layer causing it to flake.

Why when we want to start over with seasoning do we burn the pan
in a fire? Just to remove grease? No! We could do that with soap.
There's more to seasoning than just grease. You can ruin the seasoning
on a pan causing it to need re-seasoned.

"Psychotron" > wrote in message
...
> K. Reece wrote:
> > Uhhh, yeah. Grease will ruin the grease seasoning and need to be
reseasoned
> > with grease. Yeah, sure, that makes sense.
> >
> > Kathy
> >
>
> Well... If you believe that a pan becomes _seasoned_ then you should
> believe that it is process that takes time and is a thin buildup of
> grease and baked on food scale (very thin). It's not entirely grease
> or we would not have to wait for the seasoning and therefore it would
> not be called seasoning. We'd just wipe on more grease. I theorized
> that the seasoning layer was lifted by leaving grease set in the
> pan too long possible softening it this layer causing it to flake.
>
> Why when we want to start over with seasoning do we burn the pan
> in a fire? Just to remove grease? No! We could do that with soap.
> There's more to seasoning than just grease. You can ruin the seasoning
> on a pan causing it to need re-seasoned.
>

Actually if your pan has burnt on food it's not clean. Seasoning in cast
iron skillets is not a "coating." It's grease that has permeated the iron,
cast iron is porous. The black crap that flaked off wasn't seasoning, it
was crud.

Kathy

"Psychotron" > wrote in message
...
> K. Reece wrote:
> > Uhhh, yeah. Grease will ruin the grease seasoning and need to be
reseasoned
> > with grease. Yeah, sure, that makes sense.
> >
> > Kathy
> >
>
> Well... If you believe that a pan becomes _seasoned_ then you should
> believe that it is process that takes time and is a thin buildup of
> grease and baked on food scale (very thin). It's not entirely grease
> or we would not have to wait for the seasoning and therefore it would
> not be called seasoning. We'd just wipe on more grease. I theorized
> that the seasoning layer was lifted by leaving grease set in the
> pan too long possible softening it this layer causing it to flake.
>
> Why when we want to start over with seasoning do we burn the pan
> in a fire? Just to remove grease? No! We could do that with soap.
> There's more to seasoning than just grease. You can ruin the seasoning
> on a pan causing it to need re-seasoned.
>

Actually if your pan has burnt on food it's not clean. Seasoning in cast
iron skillets is not a "coating." It's grease that has permeated the iron,
cast iron is porous. The black crap that flaked off wasn't seasoning, it
was crud.

Kathy

Pan Ohco > wrote in
:

>>The only reason I forbade her from using my good non stick pans
>
> You guys have more balls then I do. I don't think that I could get
> away with forbidding my wife to do any thing.
> And she has bought most of the kitchen ware as gifts for me.

That was your first mistake. Ny wife and I maintain separate financial
accounts and have for over 15 years. It was practical, seeing as both
of us had two children when entering the relationship. So what I buy
with my money is mine and she buys with her money is hers and what we
buy together (each pay half) is ours. I have purchased or inherited
90% the kitchen stuff so I get to say what happens to it and how it
will be handled.

You have to plan these things ahead of time...can't just go rushing in
to a relationship sharing everything halfsies. That's the cause of a
lot of cuisine misery.

--

German to Picasso in front of Guernica: Did you do this?
Picasso to German in front of Guernica: No, it was you.

Pan Ohco > wrote in
:

>>The only reason I forbade her from using my good non stick pans
>
> You guys have more balls then I do. I don't think that I could get
> away with forbidding my wife to do any thing.
> And she has bought most of the kitchen ware as gifts for me.

That was your first mistake. Ny wife and I maintain separate financial
accounts and have for over 15 years. It was practical, seeing as both
of us had two children when entering the relationship. So what I buy
with my money is mine and she buys with her money is hers and what we
buy together (each pay half) is ours. I have purchased or inherited
90% the kitchen stuff so I get to say what happens to it and how it
will be handled.

You have to plan these things ahead of time...can't just go rushing in
to a relationship sharing everything halfsies. That's the cause of a
lot of cuisine misery.

--

German to Picasso in front of Guernica: Did you do this?
Picasso to German in front of Guernica: No, it was you.

"K. Reece" > wrote:

>Uhhh, yeah. Grease will ruin the grease seasoning and need to be reseasoned
>with grease. Yeah, sure, that makes sense.

Uhhh yea, the congealed grease will bond with and soften the
seasoning, and will damage it when the grease is removed. (The
seasoning isn't grease, but polymerized fats.) I'm currently
reseasoning a pan to which exactly this happened.

D.
--
Touch-twice life. Eat. Drink. Laugh.

K. Reece wrote:
> "Psychotron" > wrote in message
> ...
>
>>K. Reece wrote:
>
> > > Uhhh, yeah. Grease will ruin the grease seasoning and need to be
> reseasoned
>
>>>with grease. Yeah, sure, that makes sense.
>>>
>>>Kathy
>>>
>>
>>Well... If you believe that a pan becomes _seasoned_ then you should
>>believe that it is process that takes time and is a thin buildup of
>>grease and baked on food scale (very thin). It's not entirely grease
>>or we would not have to wait for the seasoning and therefore it would
>>not be called seasoning. We'd just wipe on more grease. I theorized
>>that the seasoning layer was lifted by leaving grease set in the
>>pan too long possible softening it this layer causing it to flake.
>>
>>Why when we want to start over with seasoning do we burn the pan
>>in a fire? Just to remove grease? No! We could do that with soap.
>>There's more to seasoning than just grease. You can ruin the seasoning
>>on a pan causing it to need re-seasoned.
>>
>
>
> Actually if your pan has burnt on food it's not clean. Seasoning in cast
> iron skillets is not a "coating." It's grease that has permeated the iron,
> cast iron is porous. The black crap that flaked off wasn't seasoning, it
> was crud.
>
> Kathy
>

That's the first step. Then like it or not there is an actual
coating that builds up. If you were correct then the seasoning
would never get better with time. Once you greased it and
baked it it would be at it's best.

K. Reece wrote:
> "Psychotron" > wrote in message
> ...
>
>>K. Reece wrote:
>
> > > Uhhh, yeah. Grease will ruin the grease seasoning and need to be
> reseasoned
>
>>>with grease. Yeah, sure, that makes sense.
>>>
>>>Kathy
>>>
>>
>>Well... If you believe that a pan becomes _seasoned_ then you should
>>believe that it is process that takes time and is a thin buildup of
>>grease and baked on food scale (very thin). It's not entirely grease
>>or we would not have to wait for the seasoning and therefore it would
>>not be called seasoning. We'd just wipe on more grease. I theorized
>>that the seasoning layer was lifted by leaving grease set in the
>>pan too long possible softening it this layer causing it to flake.
>>
>>Why when we want to start over with seasoning do we burn the pan
>>in a fire? Just to remove grease? No! We could do that with soap.
>>There's more to seasoning than just grease. You can ruin the seasoning
>>on a pan causing it to need re-seasoned.
>>
>
>
> Actually if your pan has burnt on food it's not clean. Seasoning in cast
> iron skillets is not a "coating." It's grease that has permeated the iron,
> cast iron is porous. The black crap that flaked off wasn't seasoning, it
> was crud.
>
> Kathy
>

That's the first step. Then like it or not there is an actual
coating that builds up. If you were correct then the seasoning
would never get better with time. Once you greased it and
baked it it would be at it's best.

Derek Lyons wrote:

> "K. Reece" > wrote:
>
>
>>Uhhh, yeah. Grease will ruin the grease seasoning and need to be reseasoned
>>with grease. Yeah, sure, that makes sense.
>
>
> Uhhh yea, the congealed grease will bond with and soften the
> seasoning, and will damage it when the grease is removed. (The
> seasoning isn't grease, but polymerized fats.) I'm currently
> reseasoning a pan to which exactly this happened.
>
> D.

There ya go Kathy... He used some big words that I don't
know anything about but that is what happens.

Derek Lyons wrote:

> "K. Reece" > wrote:
>
>
>>Uhhh, yeah. Grease will ruin the grease seasoning and need to be reseasoned
>>with grease. Yeah, sure, that makes sense.
>
>
> Uhhh yea, the congealed grease will bond with and soften the
> seasoning, and will damage it when the grease is removed. (The
> seasoning isn't grease, but polymerized fats.) I'm currently
> reseasoning a pan to which exactly this happened.
>
> D.

There ya go Kathy... He used some big words that I don't
know anything about but that is what happens.

Mark Thorson wrote:
> Psychotron wrote:
>
>
>>You're looking too hard to find trolls. Being the
>>op I can assure you it was only a request for help
>>and had nothing to do with trolling.
>
>
> That's what all trolls say. Now we _know_ you're
> a troll.
>

Do you even know what a troll is?

Mark Thorson wrote:
> Psychotron wrote:
>
>
>>You're looking too hard to find trolls. Being the
>>op I can assure you it was only a request for help
>>and had nothing to do with trolling.
>
>
> That's what all trolls say. Now we _know_ you're
> a troll.
>

Do you even know what a troll is?

Psychotron wrote:
>
> Well... Not exactly ruined, but I think I have to
> start over with seasoning. She fried up some sausage
> and left the grease standing in it for about 3 days.
> She doesn't like my iron skillet and expected me to
> clean it. I left it assuming she would do it. I
> finally gave in and cleaned it.

There was an "Everybody Loves Raymond" episode just like
this that I thought was hilarious. In that episode it
was a suitcase left half way up the stairs instead of
a frying pan.

She doesn't like it but she used it anyways. Childish.
She used it but she didn't clean it. Childish. You
refused to clean it. Equally childish. Day two, both
are childish on the topic. Day three same.

It took you 3 days to get past your huff and clean it?
You have much worse problems than a pan with sick
seasoning. It took her 3 days and she never got over
her huff and clean it? She has much worse problems
than a pan with sick seasoning.

You should watch that episode of "Everybody Loves
Raymond".

Psychotron wrote:
>
> Well... Not exactly ruined, but I think I have to
> start over with seasoning. She fried up some sausage
> and left the grease standing in it for about 3 days.
> She doesn't like my iron skillet and expected me to
> clean it. I left it assuming she would do it. I
> finally gave in and cleaned it.

There was an "Everybody Loves Raymond" episode just like
this that I thought was hilarious. In that episode it
was a suitcase left half way up the stairs instead of
a frying pan.

She doesn't like it but she used it anyways. Childish.
She used it but she didn't clean it. Childish. You
refused to clean it. Equally childish. Day two, both
are childish on the topic. Day three same.

It took you 3 days to get past your huff and clean it?
You have much worse problems than a pan with sick
seasoning. It took her 3 days and she never got over
her huff and clean it? She has much worse problems
than a pan with sick seasoning.

You should watch that episode of "Everybody Loves
Raymond".

On Wed, 25 Aug 2004 09:16:16 -0400, Psychotron
> wrote:

> Mark Thorson wrote:
> > Psychotron wrote:
> >
> >
> >>You're looking too hard to find trolls. Being the
> >>op I can assure you it was only a request for help
> >>and had nothing to do with trolling.
> >
> >
> > That's what all trolls say. Now we _know_ you're
> > a troll.
> >
>
> Do you even know what a troll is?
>
This is rfc. We know trolls - they are appetisers.


sf
Practice safe eating - always use condiments

Dear Psycho,

Is that flaking on the inside or the outside of your beloved
cast iron pan????

```````````````````````````

On Tue, 24 Aug 2004 16:05:04 -0400, Psychotron
> wrote:

> K. Reece wrote:
> > "Psychotron" > wrote in message
> > news > >
> >>K. Reece wrote:
> >>
> >>>"Psychotron" > wrote in message
> .. .
> >>>
> >>>
> >>>>Well... Not exactly ruined, but I think I have to
> >>>>start over with seasoning. She fried up some sausage
> >>>>and left the grease standing in it for about 3 days.
> >>>>She doesn't like my iron skillet and expected me to
> >>>>clean it. I left it assuming she would do it. I
> >>>>finally gave in and cleaned it. I seasoned it after
> >>>>I bought it and only cleaned it with hot water and
> >>>>a brush since. Now since it it had grease standing in
> >>>>it for 3 days the black is starting to flake off. I
> >>>>scrub it very hard and when I wipe it there is always
> >>>>black flakes. It's noticably flaking off. Do I have
> >>>>to burn it now and start over or do you think the
> >>>>flaking will stop? Will the flaked off parts fill
> >>>>back in with a black surface?
> >>>>
> >>>
> >>>
> >>>How is a cast iron pan "ruined" with grease? You season it with grease
> >
> > and
> >
> >>>you leave the seasoning in the pan.
> >>>
> >>>As far as I know the only way to actually ruin a cast iron pan is to
> >
> > break
> >
> >>>it into pieces. Even after they've been sitting around for years
> >
> > covered
> >
> >>>with rust they're not ruined.
> >>>
> >>>Kathy
> >>>
> >>
> >>Did you read the post? I said... "Not exactly ruined,
> >>but I think I have to start over with seasoning."
> >
> >
> > Uhhh, yeah. Grease will ruin the grease seasoning and need to be reseasoned
> > with grease. Yeah, sure, that makes sense.
> >
> > Kathy
> >
>
> Well... If you believe that a pan becomes _seasoned_ then you should
> believe that it is process that takes time and is a thin buildup of
> grease and baked on food scale (very thin). It's not entirely grease
> or we would not have to wait for the seasoning and therefore it would
> not be called seasoning. We'd just wipe on more grease. I theorized
> that the seasoning layer was lifted by leaving grease set in the
> pan too long possible softening it this layer causing it to flake.
>
> Why when we want to start over with seasoning do we burn the pan
> in a fire? Just to remove grease? No! We could do that with soap.
> There's more to seasoning than just grease. You can ruin the seasoning
> on a pan causing it to need re-seasoned.


sf
Practice safe eating - always use condiments

Dear Psycho,

Is that flaking on the inside or the outside of your beloved
cast iron pan????

```````````````````````````

On Tue, 24 Aug 2004 16:05:04 -0400, Psychotron
> wrote:

> K. Reece wrote:
> > "Psychotron" > wrote in message
> > news > >
> >>K. Reece wrote:
> >>
> >>>"Psychotron" > wrote in message
> .. .
> >>>
> >>>
> >>>>Well... Not exactly ruined, but I think I have to
> >>>>start over with seasoning. She fried up some sausage
> >>>>and left the grease standing in it for about 3 days.
> >>>>She doesn't like my iron skillet and expected me to
> >>>>clean it. I left it assuming she would do it. I
> >>>>finally gave in and cleaned it. I seasoned it after
> >>>>I bought it and only cleaned it with hot water and
> >>>>a brush since. Now since it it had grease standing in
> >>>>it for 3 days the black is starting to flake off. I
> >>>>scrub it very hard and when I wipe it there is always
> >>>>black flakes. It's noticably flaking off. Do I have
> >>>>to burn it now and start over or do you think the
> >>>>flaking will stop? Will the flaked off parts fill
> >>>>back in with a black surface?
> >>>>
> >>>
> >>>
> >>>How is a cast iron pan "ruined" with grease? You season it with grease
> >
> > and
> >
> >>>you leave the seasoning in the pan.
> >>>
> >>>As far as I know the only way to actually ruin a cast iron pan is to
> >
> > break
> >
> >>>it into pieces. Even after they've been sitting around for years
> >
> > covered
> >
> >>>with rust they're not ruined.
> >>>
> >>>Kathy
> >>>
> >>
> >>Did you read the post? I said... "Not exactly ruined,
> >>but I think I have to start over with seasoning."
> >
> >
> > Uhhh, yeah. Grease will ruin the grease seasoning and need to be reseasoned
> > with grease. Yeah, sure, that makes sense.
> >
> > Kathy
> >
>
> Well... If you believe that a pan becomes _seasoned_ then you should
> believe that it is process that takes time and is a thin buildup of
> grease and baked on food scale (very thin). It's not entirely grease
> or we would not have to wait for the seasoning and therefore it would
> not be called seasoning. We'd just wipe on more grease. I theorized
> that the seasoning layer was lifted by leaving grease set in the
> pan too long possible softening it this layer causing it to flake.
>
> Why when we want to start over with seasoning do we burn the pan
> in a fire? Just to remove grease? No! We could do that with soap.
> There's more to seasoning than just grease. You can ruin the seasoning
> on a pan causing it to need re-seasoned.


sf
Practice safe eating - always use condiments

Doug Freyburger wrote:
> Psychotron wrote:
>
>>Well... Not exactly ruined, but I think I have to
>>start over with seasoning. She fried up some sausage
>>and left the grease standing in it for about 3 days.
>>She doesn't like my iron skillet and expected me to
>>clean it. I left it assuming she would do it. I
>>finally gave in and cleaned it.
>
>
> There was an "Everybody Loves Raymond" episode just like
> this that I thought was hilarious. In that episode it
> was a suitcase left half way up the stairs instead of
> a frying pan.
>
> She doesn't like it but she used it anyways. Childish.
> She used it but she didn't clean it. Childish. You
> refused to clean it. Equally childish. Day two, both
> are childish on the topic. Day three same.
>
> It took you 3 days to get past your huff and clean it?
> You have much worse problems than a pan with sick
> seasoning. It took her 3 days and she never got over
> her huff and clean it? She has much worse problems
> than a pan with sick seasoning.
>
> You should watch that episode of "Everybody Loves
> Raymond".

I was more like laziness on her part and patience
on my part. No one was in a "huff".

Doug Freyburger wrote:
> Psychotron wrote:
>
>>Well... Not exactly ruined, but I think I have to
>>start over with seasoning. She fried up some sausage
>>and left the grease standing in it for about 3 days.
>>She doesn't like my iron skillet and expected me to
>>clean it. I left it assuming she would do it. I
>>finally gave in and cleaned it.
>
>
> There was an "Everybody Loves Raymond" episode just like
> this that I thought was hilarious. In that episode it
> was a suitcase left half way up the stairs instead of
> a frying pan.
>
> She doesn't like it but she used it anyways. Childish.
> She used it but she didn't clean it. Childish. You
> refused to clean it. Equally childish. Day two, both
> are childish on the topic. Day three same.
>
> It took you 3 days to get past your huff and clean it?
> You have much worse problems than a pan with sick
> seasoning. It took her 3 days and she never got over
> her huff and clean it? She has much worse problems
> than a pan with sick seasoning.
>
> You should watch that episode of "Everybody Loves
> Raymond".

I was more like laziness on her part and patience
on my part. No one was in a "huff".

sf > wrote:

>On Mon, 23 Aug 2004 14:14:06 GMT, Mark Thorson
> wrote:
>
>> Psychotron wrote:
>>
>> > Well... Not exactly ruined, but I think I have to
>> > start over with seasoning. She fried up some sausage
>> > and left the grease standing in it for about 3 days.
>> > She doesn't like my iron skillet and expected me to
>> > clean it. I left it assuming she would do it.
>>
>> Sounds like you got more important problems
>> than the darn skillet.
>>
>I think you're absolutely right! These two need to grow up.
>Mom's rule is: clean up after yourself. So if they can't do
>it for each other, they should do it for their mothers.
>
>No kitchen is so small it can only accomodate a single
>skillet, so His cast iron & Her nonstick will work until the
>divorce.
>
>
>sf
>Practice safe eating - always use condiments

I can't figure out why, if she wants a non-stick skillet she doesn't
go to the store and buy one.
--
Susan N.

There are 10 types of people in the world. Those who understand binary and those who do not.

sf > wrote:

>On Mon, 23 Aug 2004 14:14:06 GMT, Mark Thorson
> wrote:
>
>> Psychotron wrote:
>>
>> > Well... Not exactly ruined, but I think I have to
>> > start over with seasoning. She fried up some sausage
>> > and left the grease standing in it for about 3 days.
>> > She doesn't like my iron skillet and expected me to
>> > clean it. I left it assuming she would do it.
>>
>> Sounds like you got more important problems
>> than the darn skillet.
>>
>I think you're absolutely right! These two need to grow up.
>Mom's rule is: clean up after yourself. So if they can't do
>it for each other, they should do it for their mothers.
>
>No kitchen is so small it can only accomodate a single
>skillet, so His cast iron & Her nonstick will work until the
>divorce.
>
>
>sf
>Practice safe eating - always use condiments

I can't figure out why, if she wants a non-stick skillet she doesn't
go to the store and buy one.
--
Susan N.

There are 10 types of people in the world. Those who understand binary and those who do not.

Even though she did not like the pan, she may demand custody...and even
support for it, just to hurt you. People can get very nasty in a divorce.
Just stay with her and make it work...for the pan's sake.

> wrote in message
...
> Dump the wife and have sex with the pan in the future. A well greased
> pan should be ready for some great sex. When you divorce the wife, be
> sure you get to keep the pan in the settlement. So what if she gets
> the house and car, as long as you get the pan.
>
> Ron
>
>
> On Mon, 23 Aug 2004 08:12:32 -0400, Psychotron > wrote:
>
> >Well... Not exactly ruined, but I think I have to
> >start over with seasoning. She fried up some sausage
> >and left the grease standing in it for about 3 days.
> >She doesn't like my iron skillet and expected me to
> >clean it. I left it assuming she would do it. I
> >finally gave in and cleaned it. I seasoned it after
> >I bought it and only cleaned it with hot water and
> >a brush since. Now since it it had grease standing in
> >it for 3 days the black is starting to flake off. I
> >scrub it very hard and when I wipe it there is always
> >black flakes. It's noticably flaking off. Do I have
> >to burn it now and start over or do you think the
> >flaking will stop? Will the flaked off parts fill
> >back in with a black surface?
>

A cast iron skillet can never be "ruined"..and letting it lay with
grease certainly won't hurt it...only water can damage it but even that
is fixable....

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..

remove cooled pan from oven and gently scrape off any remaining black
flakes...then coat inside and out with canola oil.....hang it on the
wall or a hook until you need to use it again...regrease it b/4 using it
with your choice of bacon fat, olive oil, butter, etc. every time you
use it.

NEVER, NEVER, NEVER wipe, rinse or clean it with water....after it
cools down from cooking, just wipe it out with a few paper towels til
the towel looks clean...

If you find one at a garage sale that is rusty, just use spain steel
wool and oil and scrub til all signs of rust are gone then generously
use the canola oil inside and out.....now you have another one to add to
your collection...don't pass them up just kuz they look bad...

I have a wall full of every size shape and use...from griddles, to corn
bread, to 4" to 12" fry pans, kettles, huge roasters and a sauce pot
which I use to bake bread in.....only one was purchased new !!!!! It
becomes an addictive hobby.....

http://community.webtv.net/R-J-Q/FIRSTANNUALALLYEAR

http://www.wtv-zone.com/cal555/index.html

A cast iron skillet can never be "ruined"..and letting it lay with
grease certainly won't hurt it...only water can damage it but even that
is fixable....

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..

remove cooled pan from oven and gently scrape off any remaining black
flakes...then coat inside and out with canola oil.....hang it on the
wall or a hook until you need to use it again...regrease it b/4 using it
with your choice of bacon fat, olive oil, butter, etc. every time you
use it.

NEVER, NEVER, NEVER wipe, rinse or clean it with water....after it
cools down from cooking, just wipe it out with a few paper towels til
the towel looks clean...

If you find one at a garage sale that is rusty, just use spain steel
wool and oil and scrub til all signs of rust are gone then generously
use the canola oil inside and out.....now you have another one to add to
your collection...don't pass them up just kuz they look bad...

I have a wall full of every size shape and use...from griddles, to corn
bread, to 4" to 12" fry pans, kettles, huge roasters and a sauce pot
which I use to bake bread in.....only one was purchased new !!!!! It
becomes an addictive hobby.....

http://community.webtv.net/R-J-Q/FIRSTANNUALALLYEAR

http://www.wtv-zone.com/cal555/index.html

wrote:

> A cast iron skillet can never be "ruined"..and letting it lay with
> grease certainly won't hurt it...only water can damage it but even that
> is fixable....

Baloney. Deeply pitted cast iron ware can, indeed, be ruined. Cast
iron cookware that has had petroleum distillates in it is ruined. Cast
iron heated and rapidly cooled can warp or even crack, and either of
these mean it's ruined.

> 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..

Nonsense. At most, it burns off the prior seasoning. Cast iron needs
no retempering. Full burner temperature is hotter than the oven can
ever reach.

> remove cooled pan from oven and gently scrape off any remaining black
> flakes...then coat inside and out with canola oil.....hang it on the
> wall or a hook until you need to use it again...regrease it b/4 using it
> with your choice of bacon fat, olive oil, butter, etc. every time you
> use it.

This is a good way to get stuff to stick to it. The whole point of
seasoning a pan is to develop a polymerized oil coating on it. Canola
will work, but there's certainly no reason to prefer it to any other
oil. And it needs to be heated onto and into the surface.

> NEVER, NEVER, NEVER wipe, rinse or clean it with water....after it
> cools down from cooking, just wipe it out with a few paper towels til
> the towel looks clean...

Nonsense. A rinse in water with a little detergent will clean the
loose stuff off. Rinse and dry. No soaking and certainly no dishwasher.

That towel business will get loose surface stuff, but not cooked-on
bits. If you want to do it dry, throw a handful of salt in the pan and
scour with the towels. Dump the salt and rinse the residue out. Dry
and store.

Pastorio

> If you find one at a garage sale that is rusty, just use spain steel
> wool and oil and scrub til all signs of rust are gone then generously
> use the canola oil inside and out.....now you have another one to add to
> your collection...don't pass them up just kuz they look bad...
>
> I have a wall full of every size shape and use...from griddles, to corn
> bread, to 4" to 12" fry pans, kettles, huge roasters and a sauce pot
> which I use to bake bread in.....only one was purchased new !!!!! It
> becomes an addictive hobby.....
>
> http://community.webtv.net/R-J-Q/FIRSTANNUALALLYEAR
>
> http://www.wtv-zone.com/cal555/index.html
>

wrote:

> A cast iron skillet can never be "ruined"..and letting it lay with
> grease certainly won't hurt it...only water can damage it but even that
> is fixable....

Baloney. Deeply pitted cast iron ware can, indeed, be ruined. Cast
iron cookware that has had petroleum distillates in it is ruined. Cast
iron heated and rapidly cooled can warp or even crack, and either of
these mean it's ruined.

> 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..

Nonsense. At most, it burns off the prior seasoning. Cast iron needs
no retempering. Full burner temperature is hotter than the oven can
ever reach.

> remove cooled pan from oven and gently scrape off any remaining black
> flakes...then coat inside and out with canola oil.....hang it on the
> wall or a hook until you need to use it again...regrease it b/4 using it
> with your choice of bacon fat, olive oil, butter, etc. every time you
> use it.

This is a good way to get stuff to stick to it. The whole point of
seasoning a pan is to develop a polymerized oil coating on it. Canola
will work, but there's certainly no reason to prefer it to any other
oil. And it needs to be heated onto and into the surface.

> NEVER, NEVER, NEVER wipe, rinse or clean it with water....after it
> cools down from cooking, just wipe it out with a few paper towels til
> the towel looks clean...

Nonsense. A rinse in water with a little detergent will clean the
loose stuff off. Rinse and dry. No soaking and certainly no dishwasher.

That towel business will get loose surface stuff, but not cooked-on
bits. If you want to do it dry, throw a handful of salt in the pan and
scour with the towels. Dump the salt and rinse the residue out. Dry
and store.

Pastorio

> If you find one at a garage sale that is rusty, just use spain steel
> wool and oil and scrub til all signs of rust are gone then generously
> use the canola oil inside and out.....now you have another one to add to
> your collection...don't pass them up just kuz they look bad...
>
> I have a wall full of every size shape and use...from griddles, to corn
> bread, to 4" to 12" fry pans, kettles, huge roasters and a sauce pot
> which I use to bake bread in.....only one was purchased new !!!!! It
> becomes an addictive hobby.....
>
> http://community.webtv.net/R-J-Q/FIRSTANNUALALLYEAR
>
> http://www.wtv-zone.com/cal555/index.html
>

Far as I can tell, someone wrote:
>Baloney. Deeply pitted cast iron ware can, indeed, be ruined. Cast
>iron cookware that has had petroleum distillates in it is ruined. Cast
>iron heated and rapidly cooled can warp or even crack, and either of
>these mean it's ruined.

Years ago, I found a skillet in a garage that must have been there for
at least a few decades. Rust, bugs, you name it.

I scoured it with 40 grit, then 80 grit cloth, then finally 280, then
steel wool (4 ought). Then I washed it a few times and then re-seasoned
it.

Still using it today.

If it isn't warped or cracked, it's still good. Bar nothing!