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?

On 8/23/2004, 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.

3 days? Have you washed the dishes from that meal yet, or
are you going to have to throw the dishes away and buy new
ones? You do use dishes, don't you?

OK, enough of that, but it was just too tempting. If you do
a search on cast iron pans, you'll find lots of sites that discuss
caring for and restoring cast iron. There's more than one way
to do this, but you may need some patience and elbow grease.
I'll assume - because you don't say - the "black flakes" are dried, scorched
food residue.

I would wipe the pan out with a wadded paper towel as best as
you can and discard any loosened flakes. Apply a light coating of shortening
or vegetable oil to the pan and gradually warm the pan
over low heat. This is not reseasoning yet. This is just a cleaning process and
what you're trying to do is soften the crusty surface.
When the pan is warm - not hot - remove it from the heat, let it cool
a bit until it's comfortable to work with. Wipe the pan with a paper
towel. You may have to do this more than once. At some point, you
will get as far as you're going to get with this process.

If you're not satisfied, I'd go through one more cycle of greasing and warming.
You can either try to remove additional crust by lightly
rubbing the surface with fine steel wool. I wouldn't be too aggressive about
this. Alternatively, apply a nice coating of salt - any relatively
fine salt would be ok - table salt, sea salt, plain or fancy, cheap or
expensive. I just wouldn't use, for example, a coarse sea salt. Again,
use a wadded paper towel, but you can rub very aggressively. Wipe
the pan out. Depending on whether you're satisfied, you can repeat
this process. At some point, you will get as far as you're reasonably going to
get. If you're satisfied, reseason. If not, replace the pan. I'm
sure you know that you can restore used pans which are often available at
thrift stores and garage/estate sales. If money's no object, go to
Sur La Table or another fancier retailer.

Your pan will never be "perfectly" clean, particularly if it has raised
grill ridges. For myself, I don't use water to clean my pans. I use the
salt method, applying the salt while the pan is still warm so it can
start to absorb the pan residue while it's still hot.

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.

Kevintsheehy wrote:

> On 8/23/2004, 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.
>
>
> 3 days? Have you washed the dishes from that meal yet, or
> are you going to have to throw the dishes away and buy new
> ones? You do use dishes, don't you?
>
> OK, enough of that, but it was just too tempting. If you do
> a search on cast iron pans, you'll find lots of sites that discuss
> caring for and restoring cast iron. There's more than one way
> to do this, but you may need some patience and elbow grease.
> I'll assume - because you don't say - the "black flakes" are dried, scorched
> food residue.
>
> I would wipe the pan out with a wadded paper towel as best as
> you can and discard any loosened flakes. Apply a light coating of shortening
> or vegetable oil to the pan and gradually warm the pan
> over low heat. This is not reseasoning yet. This is just a cleaning process and
> what you're trying to do is soften the crusty surface.
> When the pan is warm - not hot - remove it from the heat, let it cool
> a bit until it's comfortable to work with. Wipe the pan with a paper
> towel. You may have to do this more than once. At some point, you
> will get as far as you're going to get with this process.
>
> If you're not satisfied, I'd go through one more cycle of greasing and warming.
> You can either try to remove additional crust by lightly
> rubbing the surface with fine steel wool. I wouldn't be too aggressive about
> this. Alternatively, apply a nice coating of salt - any relatively
> fine salt would be ok - table salt, sea salt, plain or fancy, cheap or
> expensive. I just wouldn't use, for example, a coarse sea salt. Again,
> use a wadded paper towel, but you can rub very aggressively. Wipe
> the pan out. Depending on whether you're satisfied, you can repeat
> this process. At some point, you will get as far as you're reasonably going to
> get. If you're satisfied, reseason. If not, replace the pan. I'm
> sure you know that you can restore used pans which are often available at
> thrift stores and garage/estate sales. If money's no object, go to
> Sur La Table or another fancier retailer.
>
> Your pan will never be "perfectly" clean, particularly if it has raised
> grill ridges. For myself, I don't use water to clean my pans. I use the
> salt method, applying the salt while the pan is still warm so it can
> start to absorb the pan residue while it's still hot.

Or you can forego all this bullshit and scour and reseason the pan and
be done with it. And never have to raise your pinkie when talking ever
so aristocratically about it.

HTH

Pastorio

Kevintsheehy wrote:
> On 8/23/2004, 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.
>
>
> 3 days? Have you washed the dishes from that meal yet, or
> are you going to have to throw the dishes away and buy new
> ones? You do use dishes, don't you?

She cleaned up everything except for the pan. Like I
said... she doesn't like it. She wanted me to buy a
new non-stick pan and I came home with cast iron. Now
it's kinda "my baby". "You bought it, you clean it."

On Mon, 23 Aug 2004 11:07:08 -0400, Psychotron > wrote:

>Kevintsheehy wrote:
>> On 8/23/2004, 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.
>>
>>
>> 3 days? Have you washed the dishes from that meal yet, or
>> are you going to have to throw the dishes away and buy new
>> ones? You do use dishes, don't you?
>
>She cleaned up everything except for the pan. Like I
>said... she doesn't like it. She wanted me to buy a
>new non-stick pan and I came home with cast iron. Now
>it's kinda "my baby". "You bought it, you clean it."
>


For under $25 dollars you can get her a very nice non-stick pan. Of
course, she is perfectly capable of purchasing one, too, I suppose.

Buy her one as a present & use yours when you want to & don't put her
in the position of having to use a pan she does not like.

Boron

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

Boron Elgar wrote:
> On Mon, 23 Aug 2004 11:07:08 -0400, Psychotron > wrote:
>
>
>>Kevintsheehy wrote:
>>
>>>On 8/23/2004, 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.
>>>
>>>
>>>3 days? Have you washed the dishes from that meal yet, or
>>>are you going to have to throw the dishes away and buy new
>>>ones? You do use dishes, don't you?
>>
>>She cleaned up everything except for the pan. Like I
>>said... she doesn't like it. She wanted me to buy a
>>new non-stick pan and I came home with cast iron. Now
>>it's kinda "my baby". "You bought it, you clean it."
>>
>
>
>
> For under $25 dollars you can get her a very nice non-stick pan. Of
> course, she is perfectly capable of purchasing one, too, I suppose.
>
> Buy her one as a present & use yours when you want to & don't put her
> in the position of having to use a pan she does not like.
>
> Boron
>
>
She'd be mighty impressed if I bought her a frying pan
for a present. She's kind of a diamonds type girl. But
that's ok since she just let me get a new welder and
band saw for my shop. She's not a cook but she tries
every now and again. Plus she's pretty good in bed.

Psychotron > wrote in news:xKnWc.6007$il.4407
@fe39.usenetserver.com:

>>>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.
>>
>> 3 days? Have you washed the dishes from that meal yet, or
>> are you going to have to throw the dishes away and buy new
>> ones? You do use dishes, don't you?
>
> She cleaned up everything except for the pan. Like I
> said... she doesn't like it. She wanted me to buy a
> new non-stick pan and I came home with cast iron. Now
> it's kinda "my baby". "You bought it, you clean it."

Don't worry. It's not ruined with bacon grease. Just heat it up a
bit, then scrape it with a copper or steel wool pad (not a soap pad)
then dry it and just lightly oil it. It'll be fine.

--

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

Psychotron wrote:

> She cleaned up everything except for the pan. Like I
> said... she doesn't like it. She wanted me to buy a
> new non-stick pan and I came home with cast iron. Now
> it's kinda "my baby". "You bought it, you clean it."

Dang. I am beginning to think that some women should not be allowed in
the kitchen, or that they should have their own utensils and leave ours
alone. My wife has a bad habit of using high heat settings for non stick
fry pans. She ruined every inexpensive non stick pan we had. I bought
myself a really nice one and kept it hidden from her. She found it one
day and was upset when I told her she couldn't use it. A few weeks later
she used it. She ruined it. It now has a rounded bottom instead of
flat. My mother gave me a nicer and much larger non stick pan. Despite
being told not to use it on high heat, she went ahead and scorched the
bottom of that one too.

I told her to be careful of the ceramic top on the stove, not to slam
stuff down on it and to be careful about water. One day, despite
repeated warnings not to dump water into hot pans or pyrex, she dumped a
bunch of water into a very hot cast iron fry pan. The water slopped all
over, and now my ceramic stove top is cracked.

Dave Smith wrote:
> Psychotron wrote:
>
>
>>She cleaned up everything except for the pan. Like I
>>said... she doesn't like it. She wanted me to buy a
>>new non-stick pan and I came home with cast iron. Now
>>it's kinda "my baby". "You bought it, you clean it."
>
>
> Dang. I am beginning to think that some women should not be allowed in
> the kitchen, or that they should have their own utensils and leave ours
> alone. My wife has a bad habit of using high heat settings for non stick
> fry pans. She ruined every inexpensive non stick pan we had. I bought
> myself a really nice one and kept it hidden from her. She found it one
> day and was upset when I told her she couldn't use it. A few weeks later
> she used it. She ruined it. It now has a rounded bottom instead of
> flat. My mother gave me a nicer and much larger non stick pan. Despite
> being told not to use it on high heat, she went ahead and scorched the
> bottom of that one too.
>
> I told her to be careful of the ceramic top on the stove, not to slam
> stuff down on it and to be careful about water. One day, despite
> repeated warnings not to dump water into hot pans or pyrex, she dumped a
> bunch of water into a very hot cast iron fry pan. The water slopped all
> over, and now my ceramic stove top is cracked.
>
Wow! I would keep her out of the kitchen.

Dave Smith > wrote in
:

> Psychotron wrote:
>
>> She cleaned up everything except for the pan. Like I
>> said... she doesn't like it. She wanted me to buy a
>> new non-stick pan and I came home with cast iron. Now
>> it's kinda "my baby". "You bought it, you clean it."
>
> Dang. I am beginning to think that some women should not be
> allowed in the kitchen, or that they should have their own
> utensils and leave ours alone.

[kitchen horrors excised]

I have a medium-sized non-stick frying pan that my wife has been
instructed to use when she feels the urge to cook herself something.
She is not allowed to use my knives or my pans or my bowls or my pots
(and I say mine because I bought them with my money, not household
money). To her credit, she went and bought an IKEA 5$ set of knives
for herself which of course now end up everywhere in the kitchen. On
the down side, she insists on using the spaghetti fork to serve salads
(instead of the salad servers I bought) and trying to cut bread with
her cheapo IKEA knives, while using the bread knife to slice meat or
spread peanut butter...you get the idea. And *she* took Home Ec
classes in school while I had to take shop. You'd think an economist
would be able to get a clue...

My main gripe is that I have a specific area where I work (between the
stove, the fridge and the sink). This is also where everyone else will
come and drop everything they can, empty beer bottles, dirty dishes and
cutlery, dirty cups, bags of nuts, teapots, empty coffee pots...not all
at once, but in sizeable groupings. Cleaning up for every meal is an
uphill frikkin battle and somehow the annoyance of it is not ever
registered as a bad thing. To make matters worse, the dishwasher (a
roll-up unit) sits between the stove and the fridge (there really is no
other place to put in when it's not in use) and is often open when I
start supper which means that if I don't think about closing it, I can
bang myself on the door, as the many bruises on my shins attest.

Should we ever be so conspicuously bourgeois as to feel compelled to
own a house, I will have a separate guest kitchen set up with a small
stove and some cheapo implements and a sink. The non-cooks (and that's
every female in our family) will not be allowed in the kitchen proper
to cook.

This week she's abroad at a conference. The kitchen is still fairly
tidy and the only thing in my work area is what I put there myself.

--

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

Psychotron wrote:

> Plus she's pretty good in bed.

In that case, get rid of the cast iron skillet,
while you still have that choice.

Psychotron wrote:

> Plus she's pretty good in bed.

In that case, get rid of the cast iron skillet,
while you still have that choice.

>She cleaned up everything except for the pan. Like I
>said... she doesn't like it. She wanted me to buy a
>new non-stick pan and I came home with cast iron. Now
>it's kinda "my baby". "You bought it, you clean it."

Heh. Go easy on her.

>
>
>
>
>
>
>
>

Michel Boucher wrote:

> [kitchen horrors excised]
>
> I have a medium-sized non-stick frying pan that my wife has been
> instructed to use when she feels the urge to cook herself something.
> She is not allowed to use my knives or my pans or my bowls or my pots
> (and I say mine because I bought them with my money, not household
> money). To her credit, she went and bought an IKEA 5$ set of knives
> for herself which of course now end up everywhere in the kitchen. On
> the down side, she insists on using the spaghetti fork to serve salads
> (instead of the salad servers I bought) and trying to cut bread with
> her cheapo IKEA knives, while using the bread knife to slice meat or
> spread peanut butter...you get the idea. And *she* took Home Ec
> classes in school while I had to take shop. You'd think an economist
> would be able to get a clue...

The only reason I forbade her from using my good non stick pans is that,
despite repeated instruction not to use them on high heat, she has gone
ahead and done so and ruined them. Our stainless pats and pans also came
with instructions not to leave them on high. She cooks like she drivers,
foot on the floor or on the brake. I tried pointing out that there is heat
level adjustment on the stove, from high to low. Once a pot is boiling it
can be turned down low enough to maintain a boil without wasting as power
and endangering the pots and their contents.


> My main gripe is that I have a specific area where I work (between the
> stove, the fridge and the sink). This is also where everyone else will
> come and drop everything they can, empty beer bottles, dirty dishes and
> cutlery, dirty cups, bags of nuts, teapots, empty coffee pots...not all
> at once, but in sizeable groupings. Cleaning up for every meal is an
> uphill frikkin battle and somehow the annoyance of it is not ever
> registered as a bad thing. To make matters worse, the dishwasher (a
> roll-up unit) sits between the stove and the fridge (there really is no
> other place to put in when it's not in use) and is often open when I
> start supper which means that if I don't think about closing it, I can
> bang myself on the door, as the many bruises on my shins attest.

Kitchen incompatibility is a common problem. My biggest problem is her
deciding to empty the dishwasher while I am cooking. I always figured that
that sort of thing should be done some time after a meal, not as you are
preparing the next one. Yeah, yeah, shame on me for not checking it and
emptying it myself before I started cooking, but I was usually out at work
all day and stupidly assumed that it had been done. 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.

My coping strategy has been to assign her tasks. I will get her to get
things out of the panty or the fridge, both of which are on the other side
of the kitchen. She resents being my errand runner, but it keeps her out of
the way.

I realized a long time ago that I work better alone in the kitchen,
especially when we are entertaining. Since she has problems organizing,
timing and multi tasking, I almost always do cooking for company. She was
banned from the kitchen on those occasions because of a stunt she pulled on
me once. I had a roast of beef in the oven and had everything under
control. I like to let the roast rest for 15-20 minutes before carving. The
beef was progressing nicely and I figured it was time to put on the
potatoes, and about 10 minutes after I started them I would take the roast
out of the oven. When I went into the kitchen to do that I discovered that
the beans were already cooking. Maybe it was a test of my composure to see
if I would freak out in front of the guests. Hell, if she had an
uncontrollable urge to start on of the vegetables, she should have done the
potatoes.



> Should we ever be so conspicuously bourgeois as to feel compelled to
> own a house, I will have a separate guest kitchen set up with a small
> stove and some cheapo implements and a sink. The non-cooks (and that's
> every female in our family) will not be allowed in the kitchen proper
> to cook.

You need to buy a house that has been owned by an immigrant family with the
requisite "Italian kitchen". :-)


> This week she's abroad at a conference. The kitchen is still fairly
> tidy and the only thing in my work area is what I put there myself.

I can't throw stones about mess, because I am not good at cleaning up. I
can live with my mess. It's other people's mess that I have trouble with.

LOL.. what IS it that makes a person, male or female, think that maximum
heat is the universal setting to cook with? I have a whole collection of
warped and de-laminated saucepans and skillets that were used without my
supervision. ROFL Even worse with electric ranges.. you wind up with a
glob of aluminum and a burner that is fused to the whole mess if you leave
unattended.

Maybe a peek at the recent news of toxins released from teflon at high-heat
will curb the habit. http://www.ewg.org/reports/toxicteflon/es.php Not
likely, just wishful thinking...

By the way - Oil with a load of coarse salt makes a good waterless scouring
agent for iron skillets.


> > Dang. I am beginning to think that some women should not be allowed in
> > the kitchen, or that they should have their own utensils and leave ours
> > alone. My wife has a bad habit of using high heat settings for non stick
> > fry pans. She ruined every inexpensive non stick pan we had.

[snip]

"zuuum" > wrote in message news:...

> Maybe a peek at the recent news of toxins released from teflon at
high-heat
> will curb the habit. http://www.ewg.org/reports/toxicteflon/es.php

and http://www.ewg.org/reports/toxicteflon/toxicpans.php

"Psychotron" > wrote in message
...

> Wow! I would keep her out of the kitchen.

And what makes you think that's not her ultimate aim? Early in our marriage
I ironed my husband's military uniform pants -- badly. He never *let* me
iron his uniform again. My mission in life is to teach every military bride
my trick.

Gabby

"Gabby" > wrote in message
...
>
> "Psychotron" > wrote in message
> ...
>
> > Wow! I would keep her out of the kitchen.
>
> And what makes you think that's not her ultimate aim? Early in our
marriage
> I ironed my husband's military uniform pants -- badly. He never *let* me
> iron his uniform again. My mission in life is to teach every military
bride
> my trick.
>
> Gabby
>
rofl.... effective strategy!!

Gabby wrote:

>
>
> And what makes you think that's not her ultimate aim? Early in our marriage
> I ironed my husband's military uniform pants -- badly. He never *let* me
> iron his uniform again. My mission in life is to teach every military bride
> my trick.

LOL. My wife used to get upset about the way I did laundry. I thought that I
had a good system. Whites went with whites in hot water, bright colours went
with other bright colours in cold, and darks also got cold water. I used to do
my own laundry. It was rare to have anything white, so all the rest went into a
cold water wash. Apparently, I was supposed to separate the towels and other
heavy things that took longer to dry. I am still trying to figure out why she
cared. I would have thought that any woman would be happy that her husband was
doing laundry.

One day I screwed up and was the biggest idiot in the world, or so she would
have me believe. I went through he laundry hamper, took out her dainties,
separated the darks from the whites and did a load of laundry. After it was
washed I stuck it in the dryer. I thought that I was doing her a favour by
throwing her good wool skirt in with my load of darks. How was I supposed to
know that it was not to be machine washed or worse... dried in the drier.
Apparently, it had to be dry cleaned. AFAIAC, anything that is not supposed to
be washed should not be thrown into a laundry hamper.

:-)

Gabby wrote:

>
>
> And what makes you think that's not her ultimate aim? Early in our marriage
> I ironed my husband's military uniform pants -- badly. He never *let* me
> iron his uniform again. My mission in life is to teach every military bride
> my trick.

LOL. My wife used to get upset about the way I did laundry. I thought that I
had a good system. Whites went with whites in hot water, bright colours went
with other bright colours in cold, and darks also got cold water. I used to do
my own laundry. It was rare to have anything white, so all the rest went into a
cold water wash. Apparently, I was supposed to separate the towels and other
heavy things that took longer to dry. I am still trying to figure out why she
cared. I would have thought that any woman would be happy that her husband was
doing laundry.

One day I screwed up and was the biggest idiot in the world, or so she would
have me believe. I went through he laundry hamper, took out her dainties,
separated the darks from the whites and did a load of laundry. After it was
washed I stuck it in the dryer. I thought that I was doing her a favour by
throwing her good wool skirt in with my load of darks. How was I supposed to
know that it was not to be machine washed or worse... dried in the drier.
Apparently, it had to be dry cleaned. AFAIAC, anything that is not supposed to
be washed should not be thrown into a laundry hamper.

:-)

>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.

So why did she use the skillet if she doesn't like cleaning it? Was it the
only skillet in the house? Also was she fixing the sausage for herself or for
you? If she was fixing it for herself then she should have definitely cleaned
up her own mess. It sounds like she's a control freak.

"Dave Smith" > wrote in message
...
> Gabby wrote:

> > And what makes you think that's not her ultimate aim? Early in our
marriage
> > I ironed my husband's military uniform pants -- badly. He never *let*
me
> > iron his uniform again. My mission in life is to teach every military
bride
> > my trick.
>
> LOL.

I have to admit that I had never set out to screw it up but since the
results were so satisfying I never said "Let me try again, I swear I'll do
better." Besides, he'd been ironing his uniforms for years before we got
married and MY uniforms didn't need ironing, I always bought permanent
press.

> My wife used to get upset about the way I did laundry. I thought that I
> had a good system. Whites went with whites in hot water

Ouch! That hot load could include would include bras and fine undies.

, bright colours went
> with other bright colours in cold, and darks also got cold water. I used
to do
> my own laundry. It was rare to have anything white, so all the rest went
into a
> cold water wash. Apparently, I was supposed to separate the towels and
other
> heavy things that took longer to dry. I am still trying to figure out why
she
> cared. I would have thought that any woman would be happy that her husband
was
> doing laundry.

I'd be more than happy if mine did -- or at least told me he needed
something done before the weekend.

> One day I screwed up and was the biggest idiot in the world, or so she
would
> have me believe. I went through he laundry hamper, took out her dainties,
> separated the darks from the whites and did a load of laundry. After it
was
> washed I stuck it in the dryer. I thought that I was doing her a favour
by
> throwing her good wool skirt in with my load of darks. How was I supposed
to
> know that it was not to be machine washed or worse... dried in the drier.

So, was your daughter happy with Barbie's new skirt?

> Apparently, it had to be dry cleaned. AFAIAC, anything that is not
supposed to
> be washed should not be thrown into a laundry hamper.

As a rule I wash towels separately since they don't dry fast but if I only
have a few I'll throw them in to top off a load -- unless said load has knit
shirts that I don't want to have 'pill'. I usually do everything in warm
except clothes that specifically say 'cold'. So my loads are

lights (with delicate undies in mesh bags and hung to dry)
brights
darks
towels
lights cold
darks cold
Dish rags & towels hot with bleach

My sons do their own laundry. Both have learned that, should they come upon
a freshly washed load still in the washer, they are to look at the water
selection dial. If it says cold wash they are not ever to throw that load
in the drier, they are to hang every piece on the clothes drying rack.

The younger one washes all his clothes in cold and hangs most of it. He
still lives at home and can do that easily.

The older one buys all his clothes at thrift shops and washes everything in
warm and throws it in the drier. Since he's at university, living in
residence, it's the only option that makes sense else he'd have wet clothes
hanging all over his dorm room.

Gabby

"K. Reece" > wrote in
:

> "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.
>
> How is a cast iron pan "ruined" with grease? You season it with
> grease and you leave the seasoning in the pan.

My question exactly.

> 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.

As long as the surface is smooth. I wouldn't use one that had a gouge
in it from rust.

--
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 in
:

> "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.
>
> How is a cast iron pan "ruined" with grease? You season it with
> grease and you leave the seasoning in the pan.

My question exactly.

> 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.

As long as the surface is smooth. I wouldn't use one that had a gouge
in it from rust.

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

"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

On 23 Aug 2004 23:38:35 GMT, ospam (DJS0302)
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.
>
> So why did she use the skillet if she doesn't like cleaning it? Was it the
> only skillet in the house? Also was she fixing the sausage for herself or for
> you? If she was fixing it for herself then she should have definitely cleaned
> up her own mess. It sounds like she's a control freak.

She's not a control freak, she's passive resistive and
completely self absorbed.

That said, the OP reeks of troll. A good one, but trolling
all the same.


sf
Practice safe eating - always use condiments

On 23 Aug 2004 23:38:35 GMT, ospam (DJS0302)
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.
>
> So why did she use the skillet if she doesn't like cleaning it? Was it the
> only skillet in the house? Also was she fixing the sausage for herself or for
> you? If she was fixing it for herself then she should have definitely cleaned
> up her own mess. It sounds like she's a control freak.

She's not a control freak, she's passive resistive and
completely self absorbed.

That said, the OP reeks of troll. A good one, but trolling
all the same.


sf
Practice safe eating - always use condiments

"Bob (this one)" > wrote in message >
> Or you can forego all this bullshit and scour and reseason the pan and
> be done with it. And never have to raise your pinkie when talking ever
> so aristocratically about it.
>


Exactly. I used to fuss about my Le Creuset skillet, but now, it goes
in the dishwasher, comes out nice and clean. I then heat up some oil
in it for a few minutes, drain, wipe and put it away.

Hasn't affected its performance at all.

"Bob (this one)" > wrote in message >
> Or you can forego all this bullshit and scour and reseason the pan and
> be done with it. And never have to raise your pinkie when talking ever
> so aristocratically about it.
>


Exactly. I used to fuss about my Le Creuset skillet, but now, it goes
in the dishwasher, comes out nice and clean. I then heat up some oil
in it for a few minutes, drain, wipe and put it away.

Hasn't affected its performance at all.

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."

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."

<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.

<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.

On 8/23/2004, Bob (this one) wrote:

<snip>

>Or you can forego all this bullshit and scour and reseason
>the pan and be done with it. And never have to raise your pinkie
>when talking ever so aristocratically about it.

Aristocratically? I feel like Senator Kerry now. He's not my guy,
but there could be worse things. I suspect he might have replied
to Psychotron in a similar spirit, of course using a pseudonym,
and then he would be even freer to change his mind. (I'm John
Kerry and I approved this post because I believe the masses
should have pristine cooking paraphenalia) Interesting to think
how Mrs. Kerry might have replied, probably less nuanced.

Actually, I feel a bit badly about the little poke in the ribs I
administered to old Psycho (cheap shot perhaps?), but some
things are too good to resist. As an aside, Psycho seems to have
taken it with great equanimity.

Seriously, though, I would have replied sooner but I was too
busy reviewing the plans for my new yacht with my marine
architect.

On 8/23/2004, Bob (this one) wrote:

<snip>

>Or you can forego all this bullshit and scour and reseason
>the pan and be done with it. And never have to raise your pinkie
>when talking ever so aristocratically about it.

Aristocratically? I feel like Senator Kerry now. He's not my guy,
but there could be worse things. I suspect he might have replied
to Psychotron in a similar spirit, of course using a pseudonym,
and then he would be even freer to change his mind. (I'm John
Kerry and I approved this post because I believe the masses
should have pristine cooking paraphenalia) Interesting to think
how Mrs. Kerry might have replied, probably less nuanced.

Actually, I feel a bit badly about the little poke in the ribs I
administered to old Psycho (cheap shot perhaps?), but some
things are too good to resist. As an aside, Psycho seems to have
taken it with great equanimity.

Seriously, though, I would have replied sooner but I was too
busy reviewing the plans for my new yacht with my marine
architect.

On 8/23/2004, Psychotron wrote:

>Well... Not exactly ruined, but I think I have to start over with
>seasoning.

<snip>

Hey, Psych, sorry for the cheap shot in my reply yesterday.
Thanks for taking it with good grace.

On 8/23/2004, Psychotron wrote:

>Well... Not exactly ruined, but I think I have to start over with
>seasoning.

<snip>

Hey, Psych, sorry for the cheap shot in my reply yesterday.
Thanks for taking it with good grace.

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