On Mon, 16 Apr 2012 10:51:09 -0700, Christine Dabney
> wrote:

>Heya all,
>
>Since we often have discussions about the merits of cookware, and cast
>iron, I thought this article was good.
>http://www.cookingissues.com/2010/02...-iron-cooking/
>
>Christine

A very worthwhile read. Thanks for the link.

Ross.

On Mon, 16 Apr 2012 18:32:18 -0400, Ross@home wrote:

>On Mon, 16 Apr 2012 10:51:09 -0700, Christine Dabney
> wrote:
>
>>Heya all,
>>
>>Since we often have discussions about the merits of cookware, and cast
>>iron, I thought this article was good.
>>http://www.cookingissues.com/2010/02...-iron-cooking/
>>
>>Christine
>
>A very worthwhile read. Thanks for the link.

Unfortunately much is misleading... not even once does it mention that
cast iron is highly reactive. Cast iron cookware is archiac, if one
wants its attributes carbon steel is far superior, as is cast
aluminum.

On Mon, 16 Apr 2012 20:32:05 -0400, Brooklyn1 <Gravesend1> wrote:

>On Mon, 16 Apr 2012 18:32:18 -0400, Ross@home wrote:
>
>>On Mon, 16 Apr 2012 10:51:09 -0700, Christine Dabney
> wrote:
>>
>>>Heya all,
>>>
>>>Since we often have discussions about the merits of cookware, and cast
>>>iron, I thought this article was good.
>>>http://www.cookingissues.com/2010/02...-iron-cooking/
>>>
>>>Christine
>>
>>A very worthwhile read. Thanks for the link.
>
>Unfortunately much is misleading... not even once does it mention that
>cast iron is highly reactive. Cast iron cookware is archiac, if one
>wants its attributes carbon steel is far superior, as is cast
>aluminum.

Listen to Mr "It was all better back in the olde daze!"

ROFL!!!

John Kuthe...

On Monday, April 16, 2012 7:32:05 PM UTC-5, Brooklyn1 wrote:
>
>
> >On Mon, 16 Apr 2012 10:51:09 -0700, Christine Dabney
> > wrote:
> >
> >>Heya all,
> >>
> >>Since we often have discussions about the merits of cookware, and cast
> >>iron, I thought this article was good.
> >>http://www.cookingissues.com/2010/02...-iron-cooking/
>
>
> Unfortunately much is misleading... not even once does it mention that
> cast iron is highly reactive. Cast iron cookware is archiac, if one
> wants its attributes carbon steel is far superior, as is cast
> aluminum.
>
>
True, it does not like acidic foods such as tomatoes nor long soaks in dish water but it's my 'go to' pan for cornbread and melting butter for a browned butter sauce.

On Mon, 16 Apr 2012 18:57:59 -0700 (PDT), "
> wrote:

>On Monday, April 16, 2012 7:32:05 PM UTC-5, Brooklyn1 wrote:
>>
>>
>> >On Mon, 16 Apr 2012 10:51:09 -0700, Christine Dabney
>> > wrote:
>> >
>> >>Heya all,
>> >>
>> >>Since we often have discussions about the merits of cookware, and cast
>> >>iron, I thought this article was good.
>> >>http://www.cookingissues.com/2010/02...-iron-cooking/
>>
>>
>> Unfortunately much is misleading... not even once does it mention that
>> cast iron is highly reactive. Cast iron cookware is archiac, if one
>> wants its attributes carbon steel is far superior, as is cast
>> aluminum.
>>
>>
>True, it does not like acidic foods such as tomatoes nor long soaks in dish water but it's my 'go to' pan for cornbread and melting butter for a browned butter sauce.

For non-stick cookware nothing beats properly seasoned stainless
steel... only needs to be seasoned once, seasoning can't come off, is
naturally non reactive, withstands highest cooking temperatures with
ease, and needs no special care.

On Tue, 17 Apr 2012 13:00:32 -0400, Brooklyn1 <Gravesend1> wrote:
....
>For non-stick cookware nothing beats properly seasoned stainless
>steel... only needs to be seasoned once, seasoning can't come off, is
>naturally non reactive, withstands highest cooking temperatures with
>ease, and needs no special care.

What is this majic coating that "only needs to be seasoned once,
seasoning can't come off, is naturally non reactive, withstands
highest cooking temperatures with ease, and needs no special care."?

Is it made from Unobtainium?

;-)

John Kuthe...

John Kuthe wrote:

> >For non-stick cookware nothing beats properly seasoned stainless
> >steel... only needs to be seasoned once, seasoning can't come off, is
> >naturally non reactive, withstands highest cooking temperatures with
> >ease, and needs no special care.
>
> What is this majic coating that "only needs to be seasoned once,
> seasoning can't come off, is naturally non reactive, withstands
> highest cooking temperatures with ease, and needs no special care."?
>
> Is it made from Unobtainium?

Sheldon reminds me of a fairy tale -- the golden goose. (I just
watched Puss in Boots.) He produces nuggets of crap like the goose
produced nuggets of gold. It's involuntary.

On Apr 17, 3:49*pm, George M. Middius > wrote:
> John Kuthe wrote:
> > >For non-stick cookware nothing beats properly seasoned stainless
> > >steel... only needs to be seasoned once, seasoning can't come off, is
> > >naturally non reactive, withstands highest cooking temperatures with
> > >ease, and needs no special care.
>
> > What is this majic coating that "only needs to be seasoned once,
> > seasoning can't come off, is naturally non reactive, withstands
> > highest cooking temperatures with ease, and needs no special care."?
>
> > Is it made from Unobtainium?
>
> Sheldon reminds me of a fairy tale -- the golden goose. (I just
> watched Puss in Boots.) He produces nuggets of crap like the goose
> produced nuggets of gold. It's involuntary.

And he thinks the crap is gold.

--Bryan

John Kuthe wrote:
>Brooklyn1 wrote:
>
>>For non-stick cookware nothing beats properly seasoned stainless
>>steel... only needs to be seasoned once, seasoning can't come off, is
>>naturally non reactive, withstands highest cooking temperatures with
>>ease, and needs no special care.
>
>What is this majic coating

I never said it's a coating... it's a treatment that's commonly used
for many applications to make metal [relatively] non stick. The
process has been described here in detail several times previously.
Just because you don't know something doesn't make it magic, it makes
you ignorant. You'll have to hunt and peck some but you may learn
something:
http://en.wikipedia.org/wiki/Honing_metalworking
http://en.wikipedia.org/wiki/Honing_(metalworking)
http://en.wikipedia.org/wiki/Honing_...Plateau_finish
http://en.wikipedia.org/wiki/Superfinishing
You have lots to learn, this is just a beginning:
http://bbs.homeshopmachinist.net/showthread.php?t=26134
Something between a #4 & #5 finish is a goal:
http://en.wikipedia.org/wiki/Surface_finishing
Read and note the background image of this web page:
http://www.precisiongrinding.com/Pla...ound_plate.htm

It's actually easy to make a ss pan non stick but most folks haven't
the cojones to remove the shiney/mirror factory finish.

On Tue, 17 Apr 2012 17:28:49 -0400, Brooklyn1 <Gravesend1> wrote:

>John Kuthe wrote:
>>Brooklyn1 wrote:
>>
>>>For non-stick cookware nothing beats properly seasoned stainless
>>>steel... only needs to be seasoned once, seasoning can't come off, is
>>>naturally non reactive, withstands highest cooking temperatures with
>>>ease, and needs no special care.
>>
>>What is this majic coating
>
>I never said it's a coating... it's a treatment that's commonly used
>for many applications to make metal [relatively] non stick. The
>process has been described here in detail several times previously.
>Just because you don't know something doesn't make it magic, it makes
>you ignorant. You'll have to hunt and peck some but you may learn
>something:
>http://en.wikipedia.org/wiki/Honing_metalworking
>http://en.wikipedia.org/wiki/Honing_(metalworking)
>http://en.wikipedia.org/wiki/Honing_...Plateau_finish
>http://en.wikipedia.org/wiki/Superfinishing
>You have lots to learn, this is just a beginning:
>http://bbs.homeshopmachinist.net/showthread.php?t=26134
>Something between a #4 & #5 finish is a goal:
>http://en.wikipedia.org/wiki/Surface_finishing
>Read and note the background image of this web page:
>http://www.precisiongrinding.com/Pla...ound_plate.htm
>
>It's actually easy to make a ss pan non stick but most folks haven't
>the cojones to remove the shiney/mirror factory finish.

And did you buy these majic nonstick SS pans pre-surface finished or
did you produce this wonderful majic surface finishing texture with
your majic honing stone and lots of "elbow grease" (and long exercised
stroking muscles, if you know what I mean! ;-) )

John Kuthe...

On Apr 17, 2:28*pm, Brooklyn1 <Gravesend1> wrote:
> John Kuthe wrote:
> >Brooklyn1 wrote:
>
> >>For non-stick cookware nothing beats properly seasoned stainless
> >>steel... only needs to be seasoned once, seasoning can't come off, is
> >>naturally non reactive, withstands highest cooking temperatures with
> >>ease, and needs no special care.
>
> >What is this majic coating
>
> I never said it's a coating... it's a treatment that's commonly used
> for many applications to make metal [relatively] non stick. *The
> process has been described here in detail several times previously.
> Just because you don't know something doesn't make it magic, it makes
> you ignorant. *You'll have to hunt and peck some but you may learn
> something:http://en.wikipedia.org/wiki/Honing_...Superfinishing
> You have lots to learn, this is just a beginning:http://bbs.homeshopmachinist.net/showthread.php?t=26134
> Something between a #4 & #5 finish is a goal:http://en.wikipedia.org/wiki/Surface_finishing
> Read and note the background image of this web page:http://www.precisiongrinding.com/Pla...ound_plate.htm
>
> It's actually easy to make a ss pan non stick but most folks haven't
> the cojones to remove the shiney/mirror factory finish.

All these parts will be lubricated in practice, so what does this have
to do with "non-stick"?

On Tue, 17 Apr 2012 14:40:08 -0700 (PDT), spamtrap1888
> wrote:
....
>
>All these parts will be lubricated in practice, so what does this have
>to do with "non-stick"?

Ah spamtrap!! you missed what the great BSer Sheldon said: "to make
metal [relatively] non stick"!!!

Hee hee!

John Kuthe....

spermtrap1888 wrote:
>Brooklyn1 wrote:
>> John Kuthe wrote:
>> >Brooklyn wrote:
>>
>> >>For non-stick cookware nothing beats properly seasoned stainless
>> >>steel... only needs to be seasoned once, seasoning can't come off, is
>> >>naturally non reactive, withstands highest cooking temperatures with
>> >>ease, and needs no special care.
>>
>> >What is this majic coating
>>
>> I never said it's a coating... it's a treatment that's commonly used
>> for many applications to make metal [relatively] non stick. *The
>> process has been described here in detail several times previously.
>> Just because you don't know something doesn't make it magic, it makes
>> you ignorant. *You'll have to hunt and peck some but you may learn
>> something:http://en.wikipedia.org/wiki/Honing_...Superfinishing
>> You have lots to learn, this is just a beginning:http://bbs.homeshopmachinist.net/showthread.php?t=26134
>> Something between a #4 & #5 finish is a goal:http://en.wikipedia.org/wiki/Surface_finishing
>> Read and note the background image of this web page:http://www.precisiongrinding.com/Pla...ound_plate.htm
>>
>> It's actually easy to make a ss pan non stick but most folks haven't
>> the cojones to remove the shiney/mirror factory finish.
>
>All these parts will be lubricated in practice, so what does this have
>to do with "non-stick"?

So far with George I count three (3) uneducated queer *******s.

"Brooklyn1" <Gravesend1> wrote in message
...
> On Mon, 16 Apr 2012 18:57:59 -0700 (PDT), "
> > wrote:
>
>>On Monday, April 16, 2012 7:32:05 PM UTC-5, Brooklyn1 wrote:
>>>
>>>
>>> >On Mon, 16 Apr 2012 10:51:09 -0700, Christine Dabney
>>> > wrote:
>>> >
>>> >>Heya all,
>>> >>
>>> >>Since we often have discussions about the merits of cookware, and cast
>>> >>iron, I thought this article was good.
>>> >>http://www.cookingissues.com/2010/02...-iron-cooking/
>>>
>>>
>>> Unfortunately much is misleading... not even once does it mention that
>>> cast iron is highly reactive. Cast iron cookware is archiac, if one
>>> wants its attributes carbon steel is far superior, as is cast
>>> aluminum.
>>>
>>>
>>True, it does not like acidic foods such as tomatoes nor long soaks in
>>dish water but it's my 'go to' pan for cornbread and melting butter for a
>>browned butter sauce.
>
> For non-stick cookware nothing beats properly seasoned stainless
> steel... only needs to be seasoned once, seasoning can't come off, is
> naturally non reactive, withstands highest cooking temperatures with
> ease, and needs no special care.
>

But you can't bake a real good skillet of cornbread in stainless... even if
the stainless pan did have a handle that wouldn't melt

Jill

In article >,
says...
>
> "Brooklyn1" <Gravesend1> wrote in message
> ...
> > On Mon, 16 Apr 2012 18:57:59 -0700 (PDT), "
> > > wrote:
> >
> >>On Monday, April 16, 2012 7:32:05 PM UTC-5, Brooklyn1 wrote:
> >>>
> >>>
> >>> >On Mon, 16 Apr 2012 10:51:09 -0700, Christine Dabney
> >>> > wrote:
> >>> >
> >>> >>Heya all,
> >>> >>
> >>> >>Since we often have discussions about the merits of cookware, and cast
> >>> >>iron, I thought this article was good.
> >>> >>http://www.cookingissues.com/2010/02...-iron-cooking/
> >>>
> >>>
> >>> Unfortunately much is misleading... not even once does it mention that
> >>> cast iron is highly reactive. Cast iron cookware is archiac, if one
> >>> wants its attributes carbon steel is far superior, as is cast
> >>> aluminum.
> >>>
> >>>
> >>True, it does not like acidic foods such as tomatoes nor long soaks in
> >>dish water but it's my 'go to' pan for cornbread and melting butter for a
> >>browned butter sauce.
> >
> > For non-stick cookware nothing beats properly seasoned stainless
> > steel... only needs to be seasoned once, seasoning can't come off, is
> > naturally non reactive, withstands highest cooking temperatures with
> > ease, and needs no special care.
> >
>
> But you can't bake a real good skillet of cornbread in stainless... even if
> the stainless pan did have a handle that wouldn't melt

???? All my stainless has stainless handles.

"J. Clarke" > wrote in message
n.local...
> In article >,
> says...
>>
>> "Brooklyn1" <Gravesend1> wrote in message
>> ...
>> > On Mon, 16 Apr 2012 18:57:59 -0700 (PDT), "
>> > > wrote:
>> >
>> >>On Monday, April 16, 2012 7:32:05 PM UTC-5, Brooklyn1 wrote:
>> >>>
>> >>>
>> >>> >On Mon, 16 Apr 2012 10:51:09 -0700, Christine Dabney
>> >>> > wrote:
>> >>> >
>> >>> >>Heya all,
>> >>> >>
>> >>> >>Since we often have discussions about the merits of cookware, and
>> >>> >>cast
>> >>> >>iron, I thought this article was good.
>> >>> >>http://www.cookingissues.com/2010/02...-iron-cooking/
>> >>>
>> >>>
>> >>> Unfortunately much is misleading... not even once does it mention
>> >>> that
>> >>> cast iron is highly reactive. Cast iron cookware is archiac, if one
>> >>> wants its attributes carbon steel is far superior, as is cast
>> >>> aluminum.
>> >>>
>> >>>
>> >>True, it does not like acidic foods such as tomatoes nor long soaks in
>> >>dish water but it's my 'go to' pan for cornbread and melting butter for
>> >>a
>> >>browned butter sauce.
>> >
>> > For non-stick cookware nothing beats properly seasoned stainless
>> > steel... only needs to be seasoned once, seasoning can't come off, is
>> > naturally non reactive, withstands highest cooking temperatures with
>> > ease, and needs no special care.
>> >
>>
>> But you can't bake a real good skillet of cornbread in stainless... even
>> if
>> the stainless pan did have a handle that wouldn't melt
>
> ???? All my stainless has stainless handles.
>
Mine are Revere ware... with plastic (and on the 1950's stuff, possibly
bakelite) handles. Definitely not oven safe.

Jill

"jmcquown" > wrote:
> "J. Clarke" > wrote in message
> n.local...
>> In article >,
>> says...
>>>
>>> "Brooklyn1" <Gravesend1> wrote in message
>>> ...
>>>> On Mon, 16 Apr 2012 18:57:59 -0700 (PDT), "
>>>> > wrote:
>>>>
>>>>> On Monday, April 16, 2012 7:32:05 PM UTC-5, Brooklyn1 wrote:
>>>>>>
>>>>>>
>>>>>>> On Mon, 16 Apr 2012 10:51:09 -0700, Christine Dabney
>>>>>>> > wrote:
>>>>>>>
>>>>>>>> Heya all,
>>>>>>>>
>>>>>>>> Since we often have discussions about the merits of cookware, and >> >>> >>cast
>>>>>>>> iron, I thought this article was good.
>>>>>>>> http://www.cookingissues.com/2010/02...-iron-cooking/
>>>>>>
>>>>>>
>>>>>> Unfortunately much is misleading... not even once does it mention >> >>> that
>>>>>> cast iron is highly reactive. Cast iron cookware is archiac, if one
>>>>>> wants its attributes carbon steel is far superior, as is cast
>>>>>> aluminum.
>>>>>>
>>>>>>
>>>>> True, it does not like acidic foods such as tomatoes nor long soaks in
>>>>> dish water but it's my 'go to' pan for cornbread and melting butter for >> >>a
>>>>> browned butter sauce.
>>>>
>>>> For non-stick cookware nothing beats properly seasoned stainless
>>>> steel... only needs to be seasoned once, seasoning can't come off, is
>>>> naturally non reactive, withstands highest cooking temperatures with
>>>> ease, and needs no special care.
>>>>
>>>
>>> But you can't bake a real good skillet of cornbread in stainless... even >> if
>>> the stainless pan did have a handle that wouldn't melt
>>
>> ???? All my stainless has stainless handles.
>>
> Mine are Revere ware... with plastic (and on the 1950's stuff, possibly
> bakelite) handles. Definitely not oven safe.
>
> Jill

I got corning ware with removable handles. Doesn't everyone ? I ordered
some extra stuff recently off ebay. I have to try cornbread.

Greg