All my life I have heard that with cast iron frying pans, you never
wash them with soap, you just wipe them with a paper towel, and put them
away until they are needed. I personally find that absolutely repulsive.
In fact thats worse than a bachelor I once met who never washed his
dinner plate, he just wiped off any solids, and stuck it in the fridge
till his next meal.

The oils, animal fats, and who knows what else is on that cast iron pan
is a breeding ground for bacteria, and God only knows what else. On top
of that, the greasyness attracts mice, insects, and dust from the air
will stick to it. Absolutely repulsive!!!!

Hey, I listened to the so called "experts" on this subject. I gave it a
try some 40+ years ago, and I will admit that food did not stick to it
(most of the time), but I always felt like I was eating food
contaminated with filth. Even if I heated the pan prior to placing food
in it, and heating to a temperature which will kill any bacteria, the
thought of eating dead bacteria, minute bits and pieces of old meals
from weeks ago, possible insect and rodent droppings, and if nothing
else, rancid oil, was enough to ruin every meal I cooked on it.

I began washing these pans with soap, water, and brillo pads. That's
when I found the food sticking terribly, and sometimes even some rust. I
finally gave them to a friend who goes camping regularly and said they
work best on a campfire. Then I bought myself some teflon coated pans,
which have since been replaced by enamel coated cookware like those
often advertised on tv.

While cast iron is probably the most durable cookware made, it requires
far too much work to keep it seasoned, but even putting aside the work,
it's disgusting and repulsive. It may have worked well for cooks in the
19th century, we have since learned a lot about health, disease, and
bacteria, and cast iron is not a healty type of cookware.

On Fri, 28 Oct 2016 01:55:23 -0500, Alan Holbrook >
wrote:

wrote in news:fci51chj95ih36a5kjgee612fv9oogmh3o@
>4ax.com:
>
>> All my life I have heard that with cast iron frying pans, you never
>> wash them with soap, you just wipe them with a paper towel, and put them
>> away until they are needed.
>
>Not necessarily true. Lots of knowlegable people wash their cast iron with
>soap and water, and if done properly, there's no damage to the seasoning
>and there's no rust. Here's the method I follow: wash the pan in hot,
>soapy water just as you would anything else. Dry it thoroughly, using
>paper towels. Put a little bit of oil (I use olive oil) on another paper
>towel and thoroughly coat the inside of the pan. Put the pan in a 200
>degree oven, upside down (so that if you used too much oil, it'll drain),
>for ten minutes. Remove from the oven and let cool completely before
>storing. I've been cleaning all my cast iron that way for years, and the
>pans are still very much non-stick.
>

This sounds like a safe and sensible method. However I sure would not
want to go thru this whole ordeal after each and every use of the pan,
which would likely be almost daily. Particularly when I can just take my
modern pan, wash it, dry it, and put it away. When a meal is done, I
like to clean up and get out of the kitchen as quick as I can.

>I've heard, but can't verify, that the "do not wash" thing is based on the
>fact that chuck wagons used on cattle drives and covered wagons used by
>settlers couldn't carry enough water to "waste" any on washing cast iron,
>and that stuck and became apart of cooking legend.

What you are saying makes sense, and I would tend to agree that this is
true. Water was scarce and could not be wasted. Heck, they did not even
have paper towels, so what did they use??? (including wiping their
plates, cups, and utensils).

wrote in news:fci51chj95ih36a5kjgee612fv9oogmh3o@
4ax.com:

> All my life I have heard that with cast iron frying pans, you never
> wash them with soap, you just wipe them with a paper towel, and put them
> away until they are needed.

Not necessarily true. Lots of knowlegable people wash their cast iron with
soap and water, and if done properly, there's no damage to the seasoning
and there's no rust. Here's the method I follow: wash the pan in hot,
soapy water just as you would anything else. Dry it thoroughly, using
paper towels. Put a little bit of oil (I use olive oil) on another paper
towel and thoroughly coat the inside of the pan. Put the pan in a 200
degree oven, upside down (so that if you used too much oil, it'll drain),
for ten minutes. Remove from the oven and let cool completely before
storing. I've been cleaning all my cast iron that way for years, and the
pans are still very much non-stick.

I've heard, but can't verify, that the "do not wash" thing is based on the
fact that chuck wagons used on cattle drives and covered wagons used by
settlers couldn't carry enough water to "waste" any on washing cast iron,
and that stuck and became apart of cooking legend.

On Friday, October 28, 2016 at 1:22:48 AM UTC-4, wrote:
> All my life I have heard that with cast iron frying pans, you never
> wash them with soap, you just wipe them with a paper towel, and put them
> away until they are needed. I personally find that absolutely repulsive.
> In fact thats worse than a bachelor I once met who never washed his
> dinner plate, he just wiped off any solids, and stuck it in the fridge
> till his next meal.
>
> The oils, animal fats, and who knows what else is on that cast iron pan
> is a breeding ground for bacteria, and God only knows what else. On top
> of that, the greasyness attracts mice, insects, and dust from the air
> will stick to it. Absolutely repulsive!!!!
>
> Hey, I listened to the so called "experts" on this subject. I gave it a
> try some 40+ years ago, and I will admit that food did not stick to it
> (most of the time), but I always felt like I was eating food
> contaminated with filth. Even if I heated the pan prior to placing food
> in it, and heating to a temperature which will kill any bacteria, the
> thought of eating dead bacteria, minute bits and pieces of old meals
> from weeks ago, possible insect and rodent droppings, and if nothing
> else, rancid oil, was enough to ruin every meal I cooked on it.
>
> I began washing these pans with soap, water, and brillo pads. That's
> when I found the food sticking terribly, and sometimes even some rust. I
> finally gave them to a friend who goes camping regularly and said they
> work best on a campfire. Then I bought myself some teflon coated pans,
> which have since been replaced by enamel coated cookware like those
> often advertised on tv.
>
> While cast iron is probably the most durable cookware made, it requires
> far too much work to keep it seasoned, but even putting aside the work,
> it's disgusting and repulsive. It may have worked well for cooks in the
> 19th century, we have since learned a lot about health, disease, and
> bacteria, and cast iron is not a healty type of cookware.

Heat up the pan before using. Bacteria gone.

Cindy Hamilton

"Cindy Hamilton" wrote in message
...

On Friday, October 28, 2016 at 1:22:48 AM UTC-4, wrote:
> All my life I have heard that with cast iron frying pans, you never
> wash them with soap, you just wipe them with a paper towel, and put them
> away until they are needed. I personally find that absolutely repulsive.
> In fact thats worse than a bachelor I once met who never washed his
> dinner plate, he just wiped off any solids, and stuck it in the fridge
> till his next meal.
>
> The oils, animal fats, and who knows what else is on that cast iron pan
> is a breeding ground for bacteria, and God only knows what else. On top
> of that, the greasyness attracts mice, insects, and dust from the air
> will stick to it. Absolutely repulsive!!!!
>
> Hey, I listened to the so called "experts" on this subject. I gave it a
> try some 40+ years ago, and I will admit that food did not stick to it
> (most of the time), but I always felt like I was eating food
> contaminated with filth. Even if I heated the pan prior to placing food
> in it, and heating to a temperature which will kill any bacteria, the
> thought of eating dead bacteria, minute bits and pieces of old meals
> from weeks ago, possible insect and rodent droppings, and if nothing
> else, rancid oil, was enough to ruin every meal I cooked on it.
>
> I began washing these pans with soap, water, and brillo pads. That's
> when I found the food sticking terribly, and sometimes even some rust. I
> finally gave them to a friend who goes camping regularly and said they
> work best on a campfire. Then I bought myself some teflon coated pans,
> which have since been replaced by enamel coated cookware like those
> often advertised on tv.
>
> While cast iron is probably the most durable cookware made, it requires
> far too much work to keep it seasoned, but even putting aside the work,
> it's disgusting and repulsive. It may have worked well for cooks in the
> 19th century, we have since learned a lot about health, disease, and
> bacteria, and cast iron is not a healty type of cookware.

Heat up the pan before using. Bacteria gone.

Cindy Hamilton

====================

"the thought of eating dead bacteria"



--
http://www.helpforheroes.org.uk

Cindy Hamilton wrote:
> On Friday, October 28, 2016 at 1:22:48 AM UTC-4, wrote:
>> All my life I have heard that with cast iron frying pans, you never
>> wash them with soap, you just wipe them with a paper towel, and put them
>> away until they are needed. I personally find that absolutely repulsive.
>> In fact thats worse than a bachelor I once met who never washed his
>> dinner plate, he just wiped off any solids, and stuck it in the fridge
>> till his next meal.
>>
>> The oils, animal fats, and who knows what else is on that cast iron pan
>> is a breeding ground for bacteria, and God only knows what else. On top
>> of that, the greasyness attracts mice, insects, and dust from the air
>> will stick to it. Absolutely repulsive!!!!
>>
>> Hey, I listened to the so called "experts" on this subject. I gave it a
>> try some 40+ years ago, and I will admit that food did not stick to it
>> (most of the time), but I always felt like I was eating food
>> contaminated with filth. Even if I heated the pan prior to placing food
>> in it, and heating to a temperature which will kill any bacteria, the
>> thought of eating dead bacteria, minute bits and pieces of old meals
>> from weeks ago, possible insect and rodent droppings, and if nothing
>> else, rancid oil, was enough to ruin every meal I cooked on it.
>>
>> I began washing these pans with soap, water, and brillo pads. That's
>> when I found the food sticking terribly, and sometimes even some rust. I
>> finally gave them to a friend who goes camping regularly and said they
>> work best on a campfire. Then I bought myself some teflon coated pans,
>> which have since been replaced by enamel coated cookware like those
>> often advertised on tv.
>>
>> While cast iron is probably the most durable cookware made, it requires
>> far too much work to keep it seasoned, but even putting aside the work,
>> it's disgusting and repulsive. It may have worked well for cooks in the
>> 19th century, we have since learned a lot about health, disease, and
>> bacteria, and cast iron is not a healty type of cookware.
>
> Heat up the pan before using. Bacteria gone.
>
> Cindy Hamilton
>
I wash with just a brush and hot water when finished and again before
use and always heat before putting stuff in.

On Fri, 28 Oct 2016 00:16:39 -0400, wrote:

>All my life I have heard that with cast iron frying pans, you never
>wash them with soap, you just wipe them with a paper towel, and put them
>away until they are needed. I personally find that absolutely repulsive.
>In fact thats worse than a bachelor I once met who never washed his
>dinner plate, he just wiped off any solids, and stuck it in the fridge
>till his next meal.
>
>The oils, animal fats, and who knows what else is on that cast iron pan
>is a breeding ground for bacteria, and God only knows what else. On top
>of that, the greasyness attracts mice, insects, and dust from the air
>will stick to it. Absolutely repulsive!!!!
>
>Hey, I listened to the so called "experts" on this subject. I gave it a
>try some 40+ years ago, and I will admit that food did not stick to it
>(most of the time), but I always felt like I was eating food
>contaminated with filth. Even if I heated the pan prior to placing food
>in it, and heating to a temperature which will kill any bacteria, the
>thought of eating dead bacteria, minute bits and pieces of old meals
>from weeks ago, possible insect and rodent droppings, and if nothing
>else, rancid oil, was enough to ruin every meal I cooked on it.
>
>I began washing these pans with soap, water, and brillo pads. That's
>when I found the food sticking terribly, and sometimes even some rust. I
>finally gave them to a friend who goes camping regularly and said they
>work best on a campfire. Then I bought myself some teflon coated pans,
>which have since been replaced by enamel coated cookware like those
>often advertised on tv.
>
>While cast iron is probably the most durable cookware made, it requires
>far too much work to keep it seasoned, but even putting aside the work,
>it's disgusting and repulsive. It may have worked well for cooks in the
>19th century, we have since learned a lot about health, disease, and
>bacteria, and cast iron is not a healty type of cookware.
>
>

If I were this concerned about the bacteria in my cooking vessel, I
would not attempt to cook. There is bacteria everywhere.

This reminds me of a story my son told me. He really enjoyed eating at
Chinese Restaurants. In the course of his daily work activities he
wound up in the kitchen of his favorite Chinese buffet restaurant. He
happened to see some foods in the preparatory stages in the sink. It
grossed him out so bad he won't go back there to eat.

I got past this at the young age of five when my Dad took me with him
Squirrel hunting. We went into the woods, shot a Squirrel, field
stripped the Squirrel in the woods, went straight home and butchered
the Squirrel for pan frying then fried it and ate it for lunch.

There ain't no tellin how much bacteria we encountered that day!

William

On Friday, October 28, 2016 at 7:14:31 AM UTC-4, Ophelia wrote:
> "Cindy Hamilton" wrote in message
> ...
>
> On Friday, October 28, 2016 at 1:22:48 AM UTC-4, wrote:
> > All my life I have heard that with cast iron frying pans, you never
> > wash them with soap, you just wipe them with a paper towel, and put them
> > away until they are needed. I personally find that absolutely repulsive.
> > In fact thats worse than a bachelor I once met who never washed his
> > dinner plate, he just wiped off any solids, and stuck it in the fridge
> > till his next meal.
> >
> > The oils, animal fats, and who knows what else is on that cast iron pan
> > is a breeding ground for bacteria, and God only knows what else. On top
> > of that, the greasyness attracts mice, insects, and dust from the air
> > will stick to it. Absolutely repulsive!!!!
> >
> > Hey, I listened to the so called "experts" on this subject. I gave it a
> > try some 40+ years ago, and I will admit that food did not stick to it
> > (most of the time), but I always felt like I was eating food
> > contaminated with filth. Even if I heated the pan prior to placing food
> > in it, and heating to a temperature which will kill any bacteria, the
> > thought of eating dead bacteria, minute bits and pieces of old meals
> > from weeks ago, possible insect and rodent droppings, and if nothing
> > else, rancid oil, was enough to ruin every meal I cooked on it.
> >
> > I began washing these pans with soap, water, and brillo pads. That's
> > when I found the food sticking terribly, and sometimes even some rust. I
> > finally gave them to a friend who goes camping regularly and said they
> > work best on a campfire. Then I bought myself some teflon coated pans,
> > which have since been replaced by enamel coated cookware like those
> > often advertised on tv.
> >
> > While cast iron is probably the most durable cookware made, it requires
> > far too much work to keep it seasoned, but even putting aside the work,
> > it's disgusting and repulsive. It may have worked well for cooks in the
> > 19th century, we have since learned a lot about health, disease, and
> > bacteria, and cast iron is not a healty type of cookware.
>
> Heat up the pan before using. Bacteria gone.
>
> Cindy Hamilton
>
> ====================
>
> "the thought of eating dead bacteria"

I totally missed that. If he can't tolerate the thought of eating
dead bacteria, I wonder how he feels about eating the millions of
live bacteria present in all foods. Or that about half of his
body weight is bacterial cells.

Cindy Hamilton

On 10/28/2016 7:59 AM, William wrote:
> On Fri, 28 Oct 2016 00:16:39 -0400, wrote:

>> The oils, animal fats, and who knows what else is on that cast iron pan
>> is a breeding ground for bacteria, and God only knows what else. On top
>> of that, the greasyness attracts mice, insects, and dust from the air
>> will stick to it. Absolutely repulsive!!!!

>> Hey, I listened to the so called "experts" on this subject. I gave it a
>> try some 40+ years ago, and I will admit that food did not stick to it
>> (most of the time), but I always felt like I was eating food
>> contaminated with filth. Even if I heated the pan prior to placing food
>> in it, and heating to a temperature which will kill any bacteria, the
>> thought of eating dead bacteria, minute bits and pieces of old meals
>>from weeks ago, possible insect and rodent droppings, and if nothing
>> else, rancid oil, was enough to ruin every meal I cooked on it.

Some people have a problem thinking about germs. Even dead germs.

>> I began washing these pans with soap, water, and brillo pads. That's
>> when I found the food sticking terribly, and sometimes even some rust. I
>> finally gave them to a friend who goes camping regularly and said they
>> work best on a campfire. Then I bought myself some teflon coated pans,
>> which have since been replaced by enamel coated cookware like those
>> often advertised on tv.

Unless you've re-washed them right before using them, they've been
repopulated with household germs. Reminds me of a doctor on some
morning show who said to wash your hands for two minutes. Lady, we're
not gloving up for surgery, you're going to have germs on your hands
sooner rather than later.

> If I were this concerned about the bacteria in my cooking vessel, I
> would not attempt to cook. There is bacteria everywhere.

Better to develop some resistance than go overboard trying to live
in a sterile world.

> This reminds me of a story my son told me. He really enjoyed eating at
> Chinese Restaurants. In the course of his daily work activities he
> wound up in the kitchen of his favorite Chinese buffet restaurant. He
> happened to see some foods in the preparatory stages in the sink. It
> grossed him out so bad he won't go back there to eat.

I believe that. I try to avoid thinking what goes on in some kitchens.

> I got past this at the young age of five when my Dad took me with him
> Squirrel hunting. We went into the woods, shot a Squirrel, field
> stripped the Squirrel in the woods, went straight home and butchered
> the Squirrel for pan frying then fried it and ate it for lunch.
>
> There ain't no tellin how much bacteria we encountered that day!

Even I don't want to think about that. Heh. Not to mention that
couldn't have been much of a meal unless your squirrels are a heck
of a lot bigger than mine.

nancy

"Cindy Hamilton" wrote in message
...

On Friday, October 28, 2016 at 7:14:31 AM UTC-4, Ophelia wrote:
> "Cindy Hamilton" wrote in message
> ...
>
> On Friday, October 28, 2016 at 1:22:48 AM UTC-4, wrote:
> > All my life I have heard that with cast iron frying pans, you never
> > wash them with soap, you just wipe them with a paper towel, and put them
> > away until they are needed. I personally find that absolutely repulsive.
> > In fact thats worse than a bachelor I once met who never washed his
> > dinner plate, he just wiped off any solids, and stuck it in the fridge
> > till his next meal.
> >
> > The oils, animal fats, and who knows what else is on that cast iron pan
> > is a breeding ground for bacteria, and God only knows what else. On top
> > of that, the greasyness attracts mice, insects, and dust from the air
> > will stick to it. Absolutely repulsive!!!!
> >
> > Hey, I listened to the so called "experts" on this subject. I gave it a
> > try some 40+ years ago, and I will admit that food did not stick to it
> > (most of the time), but I always felt like I was eating food
> > contaminated with filth. Even if I heated the pan prior to placing food
> > in it, and heating to a temperature which will kill any bacteria, the
> > thought of eating dead bacteria, minute bits and pieces of old meals
> > from weeks ago, possible insect and rodent droppings, and if nothing
> > else, rancid oil, was enough to ruin every meal I cooked on it.
> >
> > I began washing these pans with soap, water, and brillo pads. That's
> > when I found the food sticking terribly, and sometimes even some rust. I
> > finally gave them to a friend who goes camping regularly and said they
> > work best on a campfire. Then I bought myself some teflon coated pans,
> > which have since been replaced by enamel coated cookware like those
> > often advertised on tv.
> >
> > While cast iron is probably the most durable cookware made, it requires
> > far too much work to keep it seasoned, but even putting aside the work,
> > it's disgusting and repulsive. It may have worked well for cooks in the
> > 19th century, we have since learned a lot about health, disease, and
> > bacteria, and cast iron is not a healty type of cookware.
>
> Heat up the pan before using. Bacteria gone.
>
> Cindy Hamilton
>
> ====================
>
> "the thought of eating dead bacteria"

I totally missed that. If he can't tolerate the thought of eating
dead bacteria, I wonder how he feels about eating the millions of
live bacteria present in all foods. Or that about half of his
body weight is bacterial cells.

Cindy Hamilton

=================

Good question!

--
http://www.helpforheroes.org.uk

wrote:
> All my life I have heard that with cast iron frying pans, you never
> wash them with soap, you just wipe them with a paper towel, and put them
> away until they are needed. I personally find that absolutely repulsive.
> In fact thats worse than a bachelor I once met who never washed his
> dinner plate, he just wiped off any solids, and stuck it in the fridge
> till his next meal.
>
> The oils, animal fats, and who knows what else is on that cast iron pan
> is a breeding ground for bacteria, and God only knows what else. On top
> of that, the greasyness attracts mice, insects, and dust from the air
> will stick to it. Absolutely repulsive!!!!
>
> Hey, I listened to the so called "experts" on this subject. I gave it a
> try some 40+ years ago, and I will admit that food did not stick to it
> (most of the time), but I always felt like I was eating food
> contaminated with filth. Even if I heated the pan prior to placing food
> in it, and heating to a temperature which will kill any bacteria, the
> thought of eating dead bacteria, minute bits and pieces of old meals
> from weeks ago, possible insect and rodent droppings, and if nothing
> else, rancid oil, was enough to ruin every meal I cooked on it.
>
> I began washing these pans with soap, water, and brillo pads. That's
> when I found the food sticking terribly, and sometimes even some rust. I
> finally gave them to a friend who goes camping regularly and said they
> work best on a campfire. Then I bought myself some teflon coated pans,
> which have since been replaced by enamel coated cookware like those
> often advertised on tv.
>
> While cast iron is probably the most durable cookware made, it requires
> far too much work to keep it seasoned, but even putting aside the work,
> it's disgusting and repulsive. It may have worked well for cooks in the
> 19th century, we have since learned a lot about health, disease, and
> bacteria, and cast iron is not a healty type of cookware.

you took a wrong turn on your way to alt.support.ocd

tert in seattle wrote:

> wrote:
> > All my life I have heard that with cast iron frying pans, you never
> > wash them with soap, you just wipe them with a paper towel, and put them
> > away until they are needed. I personally find that absolutely repulsive.
> > In fact thats worse than a bachelor I once met who never washed his
> > dinner plate, he just wiped off any solids, and stuck it in the fridge
> > till his next meal.
> >
> > The oils, animal fats, and who knows what else is on that cast iron pan
> > is a breeding ground for bacteria, and God only knows what else. On top
> > of that, the greasyness attracts mice, insects, and dust from the air
> > will stick to it. Absolutely repulsive!!!!
> >
> > Hey, I listened to the so called "experts" on this subject. I gave it a
> > try some 40+ years ago, and I will admit that food did not stick to it
> > (most of the time), but I always felt like I was eating food
> > contaminated with filth. Even if I heated the pan prior to placing food
> > in it, and heating to a temperature which will kill any bacteria, the
> > thought of eating dead bacteria, minute bits and pieces of old meals
> > from weeks ago, possible insect and rodent droppings, and if nothing
> > else, rancid oil, was enough to ruin every meal I cooked on it.
> >
> > I began washing these pans with soap, water, and brillo pads. That's
> > when I found the food sticking terribly, and sometimes even some rust. I
> > finally gave them to a friend who goes camping regularly and said they
> > work best on a campfire. Then I bought myself some teflon coated pans,
> > which have since been replaced by enamel coated cookware like those
> > often advertised on tv.
> >
> > While cast iron is probably the most durable cookware made, it requires
> > far too much work to keep it seasoned, but even putting aside the work,
> > it's disgusting and repulsive. It may have worked well for cooks in the
> > 19th century, we have since learned a lot about health, disease, and
> > bacteria, and cast iron is not a healty type of cookware.
>
> you took a wrong turn on your way to alt.support.ocd


The windiness of this post indicates that this may be an "avatar" of our very own Dave Smith (who comes to us via SCTV)...

Anyways this peep should go to Goldblatt's and get a new set of cast iron, prolly get a set 'o three for like $3.98...


--
Best
Greg

If have always used soap and water, and it has stayed seasoned. That
doesn't mean you let it soak for hours or use a Brillo pad on it.

N.

tert in seattle wrote:

> wrote:
> > All my life I have heard that with cast iron frying pans, you never
> > wash them with soap, you just wipe them with a paper towel, and put them
> > away until they are needed. I personally find that absolutely repulsive.
> > In fact thats worse than a bachelor I once met who never washed his
> > dinner plate, he just wiped off any solids, and stuck it in the fridge
> > till his next meal.
> >
> > The oils, animal fats, and who knows what else is on that cast iron pan
> > is a breeding ground for bacteria, and God only knows what else. On top
> > of that, the greasyness attracts mice, insects, and dust from the air
> > will stick to it. Absolutely repulsive!!!!
> >
> > Hey, I listened to the so called "experts" on this subject. I gave it a
> > try some 40+ years ago, and I will admit that food did not stick to it
> > (most of the time), but I always felt like I was eating food
> > contaminated with filth. Even if I heated the pan prior to placing food
> > in it, and heating to a temperature which will kill any bacteria, the
> > thought of eating dead bacteria, minute bits and pieces of old meals
> > from weeks ago, possible insect and rodent droppings, and if nothing
> > else, rancid oil, was enough to ruin every meal I cooked on it.
> >
> > I began washing these pans with soap, water, and brillo pads. That's
> > when I found the food sticking terribly, and sometimes even some rust. I
> > finally gave them to a friend who goes camping regularly and said they
> > work best on a campfire. Then I bought myself some teflon coated pans,
> > which have since been replaced by enamel coated cookware like those
> > often advertised on tv.
> >
> > While cast iron is probably the most durable cookware made, it requires
> > far too much work to keep it seasoned, but even putting aside the work,
> > it's disgusting and repulsive. It may have worked well for cooks in the
> > 19th century, we have since learned a lot about health, disease, and
> > bacteria, and cast iron is not a healty type of cookware.
>
> you took a wrong turn on your way to alt.support.ocd


"The Winnipeg Police are complicit in mass murdering the poor at the Health Sciences Center Hospital 'Comfort Care' - save lives.. warn everyone..."


--
Best
Greg

On Friday, October 28, 2016 at 5:31:56 AM UTC-5, Cindy Hamilton wrote:
> On Friday, October 28, 2016 at 1:22:48 AM UTC-4, wrote:
> > All my life I have heard that with cast iron frying pans, you never
> > wash them with soap, you just wipe them with a paper towel, and put them
> > away until they are needed. I personally find that absolutely repulsive.
> > In fact thats worse than a bachelor I once met who never washed his
> > dinner plate, he just wiped off any solids, and stuck it in the fridge
> > till his next meal.
> >
> > The oils, animal fats, and who knows what else is on that cast iron pan
> > is a breeding ground for bacteria, and God only knows what else. On top
> > of that, the greasyness attracts mice, insects, and dust from the air
> > will stick to it. Absolutely repulsive!!!!
> >
> > Hey, I listened to the so called "experts" on this subject. I gave it a
> > try some 40+ years ago, and I will admit that food did not stick to it
> > (most of the time), but I always felt like I was eating food
> > contaminated with filth. Even if I heated the pan prior to placing food
> > in it, and heating to a temperature which will kill any bacteria, the
> > thought of eating dead bacteria, minute bits and pieces of old meals
> > from weeks ago, possible insect and rodent droppings, and if nothing
> > else, rancid oil, was enough to ruin every meal I cooked on it.
> >
> > I began washing these pans with soap, water, and brillo pads. That's
> > when I found the food sticking terribly, and sometimes even some rust. I
> > finally gave them to a friend who goes camping regularly and said they
> > work best on a campfire. Then I bought myself some teflon coated pans,
> > which have since been replaced by enamel coated cookware like those
> > often advertised on tv.
> >
> > While cast iron is probably the most durable cookware made, it requires
> > far too much work to keep it seasoned, but even putting aside the work,
> > it's disgusting and repulsive. It may have worked well for cooks in the
> > 19th century, we have since learned a lot about health, disease, and
> > bacteria, and cast iron is not a healty type of cookware.
>
> Heat up the pan before using. Bacteria gone.
>
> Cindy Hamilton

Bacteria not gone, just dead. Of course any exotoxins they produce may or many NOT be inactivated/destroyed.

John Kuthe...

On 2016-10-28 12:16 AM, wrote:

> Hey, I listened to the so called "experts" on this subject. I gave it a
> try some 40+ years ago, and I will admit that food did not stick to it
> (most of the time), but I always felt like I was eating food
> contaminated with filth. Even if I heated the pan prior to placing food
> in it, and heating to a temperature which will kill any bacteria, the
> thought of eating dead bacteria, minute bits and pieces of old meals
> from weeks ago, possible insect and rodent droppings, and if nothing
> else, rancid oil, was enough to ruin every meal I cooked on it.

So.... the "thought" of eating that dead stuff is your problem? Maybe
you should try thinking about it rationally when you cook your dead
animal flesh in other types of pans.

On Friday, October 28, 2016 at 8:20:30 AM UTC-5, Cindy Hamilton wrote:
> On Friday, October 28, 2016 at 7:14:31 AM UTC-4, Ophelia wrote:
> > "Cindy Hamilton" wrote in message
> > ...
> >
> > On Friday, October 28, 2016 at 1:22:48 AM UTC-4, wrote:
> > > All my life I have heard that with cast iron frying pans, you never
> > > wash them with soap, you just wipe them with a paper towel, and put them
> > > away until they are needed. I personally find that absolutely repulsive.
> > > In fact thats worse than a bachelor I once met who never washed his
> > > dinner plate, he just wiped off any solids, and stuck it in the fridge
> > > till his next meal.
> > >
> > > The oils, animal fats, and who knows what else is on that cast iron pan
> > > is a breeding ground for bacteria, and God only knows what else. On top
> > > of that, the greasyness attracts mice, insects, and dust from the air
> > > will stick to it. Absolutely repulsive!!!!
> > >
> > > Hey, I listened to the so called "experts" on this subject. I gave it a
> > > try some 40+ years ago, and I will admit that food did not stick to it
> > > (most of the time), but I always felt like I was eating food
> > > contaminated with filth. Even if I heated the pan prior to placing food
> > > in it, and heating to a temperature which will kill any bacteria, the
> > > thought of eating dead bacteria, minute bits and pieces of old meals
> > > from weeks ago, possible insect and rodent droppings, and if nothing
> > > else, rancid oil, was enough to ruin every meal I cooked on it.
> > >
> > > I began washing these pans with soap, water, and brillo pads. That's
> > > when I found the food sticking terribly, and sometimes even some rust. I
> > > finally gave them to a friend who goes camping regularly and said they
> > > work best on a campfire. Then I bought myself some teflon coated pans,
> > > which have since been replaced by enamel coated cookware like those
> > > often advertised on tv.
> > >
> > > While cast iron is probably the most durable cookware made, it requires
> > > far too much work to keep it seasoned, but even putting aside the work,
> > > it's disgusting and repulsive. It may have worked well for cooks in the
> > > 19th century, we have since learned a lot about health, disease, and
> > > bacteria, and cast iron is not a healty type of cookware.
> >
> > Heat up the pan before using. Bacteria gone.
> >
> > Cindy Hamilton
> >
> > ====================
> >
> > "the thought of eating dead bacteria"
>
> I totally missed that. If he can't tolerate the thought of eating
> dead bacteria, I wonder how he feels about eating the millions of
> live bacteria present in all foods. Or that about half of his
> body weight is bacterial cells.
>
> Cindy Hamilton

Not half one's weight. Couple of pounds of bacteria maybe, mostly in the gut.

John Kuthe...

On 2016-10-28 6:31 AM, Cindy Hamilton wrote:

> Heat up the pan before using. Bacteria gone.
>

OP 's issue seemed to be the thought of eating dead bacteria.

Nancy2 > wrote:
> If have always used soap and water, and it has stayed seasoned. That
> doesn't mean you let it soak for hours or use a Brillo pad on it.
>
> N.
>

I always wash mine too, and so does my mother. There's a fight in the
family who will get her pans someday, because those things make magic out
of whatever is put in them.

--
jinx the minx

On Fri, 28 Oct 2016 08:05:29 -0700 (PDT), John Kuthe
> wrote:

>On Friday, October 28, 2016 at 8:20:30 AM UTC-5, Cindy Hamilton wrote:
>> On Friday, October 28, 2016 at 7:14:31 AM UTC-4, Ophelia wrote:
>> > "Cindy Hamilton" wrote in message
>> > ...
>> >
>> > On Friday, October 28, 2016 at 1:22:48 AM UTC-4, wrote:
>> > > All my life I have heard that with cast iron frying pans, you never
>> > > wash them with soap, you just wipe them with a paper towel, and put them
>> > > away until they are needed. I personally find that absolutely repulsive.
>> > > In fact thats worse than a bachelor I once met who never washed his
>> > > dinner plate, he just wiped off any solids, and stuck it in the fridge
>> > > till his next meal.
>> > >
>> > > The oils, animal fats, and who knows what else is on that cast iron pan
>> > > is a breeding ground for bacteria, and God only knows what else. On top
>> > > of that, the greasyness attracts mice, insects, and dust from the air
>> > > will stick to it. Absolutely repulsive!!!!
>> > >
>> > > Hey, I listened to the so called "experts" on this subject. I gave it a
>> > > try some 40+ years ago, and I will admit that food did not stick to it
>> > > (most of the time), but I always felt like I was eating food
>> > > contaminated with filth. Even if I heated the pan prior to placing food
>> > > in it, and heating to a temperature which will kill any bacteria, the
>> > > thought of eating dead bacteria, minute bits and pieces of old meals
>> > > from weeks ago, possible insect and rodent droppings, and if nothing
>> > > else, rancid oil, was enough to ruin every meal I cooked on it.
>> > >
>> > > I began washing these pans with soap, water, and brillo pads. That's
>> > > when I found the food sticking terribly, and sometimes even some rust. I
>> > > finally gave them to a friend who goes camping regularly and said they
>> > > work best on a campfire. Then I bought myself some teflon coated pans,
>> > > which have since been replaced by enamel coated cookware like those
>> > > often advertised on tv.
>> > >
>> > > While cast iron is probably the most durable cookware made, it requires
>> > > far too much work to keep it seasoned, but even putting aside the work,
>> > > it's disgusting and repulsive. It may have worked well for cooks in the
>> > > 19th century, we have since learned a lot about health, disease, and
>> > > bacteria, and cast iron is not a healty type of cookware.
>> >
>> > Heat up the pan before using. Bacteria gone.
>> >
>> > Cindy Hamilton
>> >
>> > ====================
>> >
>> > "the thought of eating dead bacteria"
>>
>> I totally missed that. If he can't tolerate the thought of eating
>> dead bacteria, I wonder how he feels about eating the millions of
>> live bacteria present in all foods. Or that about half of his
>> body weight is bacterial cells.
>>
>> Cindy Hamilton
>
>Not half one's weight. Couple of pounds of bacteria maybe, mostly in the gut.
>
>John Kuthe...

Be careful Cindy, some of them come from China

On Fri, 28 Oct 2016 10:20:45 -0500, jinx the minx
> wrote:

>Nancy2 > wrote:
>> If have always used soap and water, and it has stayed seasoned. That
>> doesn't mean you let it soak for hours or use a Brillo pad on it.
>>
>> N.
>>
>
>I always wash mine too, and so does my mother. There's a fight in the
>family who will get her pans someday, because those things make magic out
>of whatever is put in them.

I have my fathers cast iron pan - also one I seasoned for myself
before I had his. For my kids, since they all used it, to avoid a
fight as each one left I seasoned a cast iron pan and gave it to them,
seemed one way to avoid a fight

> wrote:
> On Fri, 28 Oct 2016 10:20:45 -0500, jinx the minx
> > wrote:
>
>> Nancy2 > wrote:
>>> If have always used soap and water, and it has stayed seasoned. That
>>> doesn't mean you let it soak for hours or use a Brillo pad on it.
>>>
>>> N.
>>>
>>
>> I always wash mine too, and so does my mother. There's a fight in the
>> family who will get her pans someday, because those things make magic out
>> of whatever is put in them.
>
> I have my fathers cast iron pan - also one I seasoned for myself
> before I had his. For my kids, since they all used it, to avoid a
> fight as each one left I seasoned a cast iron pan and gave it to them,
> seemed one way to avoid a fight
>

That is a great idea! Fortunately for me, I don't have to worry about
multiples. ;-)

--
jinx the minx

Ophelia wrote:
>
> "Cindy Hamilton wrote:

> @none.no wrote:
> > While cast iron is probably the most durable cookware made, it requires
> > far too much work to keep it seasoned, but even putting aside the work,
> > it's disgusting and repulsive. It may have worked well for cooks in the
> > 19th century, we have since learned a lot about health, disease, and
> > bacteria, and cast iron is not a healty type of cookware.
>
> Heat up the pan before using. Bacteria gone.
> Cindy Hamilton
>
> ====================
>
> "the thought of eating dead bacteria"

That thought has always bothered me too. I'm not a fan of eating dead
bacteria. Keep in mind too that some leave behind toxins so even that
might not be so fun to eat.

jinx the minx wrote:
>
> Nancy2 > wrote:
> > If have always used soap and water, and it has stayed seasoned. That
> > doesn't mean you let it soak for hours or use a Brillo pad on it.
> >
> > N.
> >
>
> I always wash mine too, and so does my mother. There's a fight in the
> family who will get her pans someday, because those things make magic out
> of whatever is put in them.

I gave away my cast iron pans. Worthless utensils. Gave them all to my
daughter and I'll bet you she doesn't use them either.

On 10/28/2016 1:00 PM, Gary wrote:

>>
>> Heat up the pan before using. Bacteria gone.
>> Cindy Hamilton
>>
>> ====================
>>
>> "the thought of eating dead bacteria"
>
> That thought has always bothered me too. I'm not a fan of eating dead
> bacteria. Keep in mind too that some leave behind toxins so even that
> might not be so fun to eat.
>

I usually rinse the pan with hot water Never got sick so I doubt it
mattered what was left.

Gary > wrote:
> jinx the minx wrote:
>>
>> Nancy2 > wrote:
>>> If have always used soap and water, and it has stayed seasoned. That
>>> doesn't mean you let it soak for hours or use a Brillo pad on it.
>>>
>>> N.
>>>
>>
>> I always wash mine too, and so does my mother. There's a fight in the
>> family who will get her pans someday, because those things make magic out
>> of whatever is put in them.
>
> I gave away my cast iron pans. Worthless utensils. Gave them all to my
> daughter and I'll bet you she doesn't use them either.
>

I wouldn't call them worthless as they are definitely better for some
things than other pans. That said, I use my stainless steel Revere Ware
pans equally as much. Maybe even more.

--
jinx the minx

jinx the minx wrote:
>
> Gary wrote:
> > I gave away my cast iron pans. Worthless utensils. Gave them all to my
> > daughter and I'll bet you she doesn't use them either.
> >
>
> I wouldn't call them worthless as they are definitely better for some
> things than other pans. That said, I use my stainless steel Revere Ware
> pans equally as much. Maybe even more.

I have a huge set of RevereWare pots and pans. Doubles of many of the
saucepans. I use them exclusively now and never any problems with
cooking whatever.

I've tried the cast iron, the aluminum, the non-stick. Got rid of them
all.

:-D

On 10/28/2016 1:01 PM, Gary wrote:
> jinx the minx wrote:


>>
>> I always wash mine too, and so does my mother. There's a fight in the
>> family who will get her pans someday, because those things make magic out
>> of whatever is put in them.
>
> I gave away my cast iron pans. Worthless utensils. Gave them all to my
> daughter and I'll bet you she doesn't use them either.
>

We used to use them a lot but have found better alternatives in most
cases. Most used are the Woll aluminum with non-stick, next is a 10"
copper pan for smaller meals, a 14" All Clad when larger is needed.

The CI comes out when high heat is desired for searing a steak. That
normally is done on the grill, but not when it is 2 degrees and a foot
of snow just fell.

I don't see that they have any magic in them.

On Fri, 28 Oct 2016 03:31:53 -0700 (PDT), Cindy Hamilton
> wrote:

> Heat up the pan before using. Bacteria gone.

End of story.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Fri, 28 Oct 2016 13:07:54 -0400, Ed Pawlowski > wrote:

>On 10/28/2016 1:00 PM, Gary wrote:
>
>>>
>>> Heat up the pan before using. Bacteria gone.
>>> Cindy Hamilton
>>>
>>> ====================
>>>
>>> "the thought of eating dead bacteria"
>>
>> That thought has always bothered me too. I'm not a fan of eating dead
>> bacteria. Keep in mind too that some leave behind toxins so even that
>> might not be so fun to eat.
>>
>
>I usually rinse the pan with hot water Never got sick so I doubt it
>mattered what was left.

There's the old peck 'o dirt wisdom, think it works lol

On Fri, 28 Oct 2016 00:16:39 -0400, wrote:

>All my life I have heard that with cast iron frying pans, you never
>wash them with soap, you just wipe them with a paper towel, and put them
>away until they are needed. I personally find that absolutely repulsive.

Well, your bait worked well by the looks of it.

On Thursday, October 27, 2016 at 7:22:48 PM UTC-10, wrote:
> All my life I have heard that with cast iron frying pans, you never
> wash them with soap, you just wipe them with a paper towel, and put them
> away until they are needed. I personally find that absolutely repulsive.
> In fact thats worse than a bachelor I once met who never washed his
> dinner plate, he just wiped off any solids, and stuck it in the fridge
> till his next meal.
>
> The oils, animal fats, and who knows what else is on that cast iron pan
> is a breeding ground for bacteria, and God only knows what else. On top
> of that, the greasyness attracts mice, insects, and dust from the air
> will stick to it. Absolutely repulsive!!!!
>
> Hey, I listened to the so called "experts" on this subject. I gave it a
> try some 40+ years ago, and I will admit that food did not stick to it
> (most of the time), but I always felt like I was eating food
> contaminated with filth. Even if I heated the pan prior to placing food
> in it, and heating to a temperature which will kill any bacteria, the
> thought of eating dead bacteria, minute bits and pieces of old meals
> from weeks ago, possible insect and rodent droppings, and if nothing
> else, rancid oil, was enough to ruin every meal I cooked on it.
>
> I began washing these pans with soap, water, and brillo pads. That's
> when I found the food sticking terribly, and sometimes even some rust. I
> finally gave them to a friend who goes camping regularly and said they
> work best on a campfire. Then I bought myself some teflon coated pans,
> which have since been replaced by enamel coated cookware like those
> often advertised on tv.
>
> While cast iron is probably the most durable cookware made, it requires
> far too much work to keep it seasoned, but even putting aside the work,
> it's disgusting and repulsive. It may have worked well for cooks in the
> 19th century, we have since learned a lot about health, disease, and
> bacteria, and cast iron is not a healty type of cookware.

We live in an ocean of microbes and it's doubtful that you'll ever be able to escape from this sea. Trying to wipe your pan free of these microorganisms would be like trying to dry dishes at the bottom a swimming pools. Luckily, for the most part, we've learned to coexist and benefit with the help of our little friends. Embrace our friends!

On Fri, 28 Oct 2016 13:00:15 -0400, Gary > wrote:

>Ophelia wrote:
>>
>> "Cindy Hamilton wrote:
>
>> @none.no wrote:
>> > While cast iron is probably the most durable cookware made.

Cast iron is probably the LEAST durable cookware made, it can rust
away in less than a lifetime... earthenware is far more durable, will
survive thousands of years. Aluminum will easily outlast cast iron.
Stainless steel will last as long as earthenware, probably much
longer.

On 2016-10-28 4:07 PM, Brooklyn1 wrote:

> Cast iron is probably the LEAST durable cookware made.

Oh bullshit.... enough said.

On Fri, 28 Oct 2016 17:53:42 -0400, Dave Smith
> wrote:

>On 2016-10-28 4:07 PM, Brooklyn1 wrote:
>
>> Cast iron is probably the LEAST durable cookware made.
>
>Oh bullshit.... enough said.

He's so greasy, you wouldn't think he'd ever have rust problems.

On 2016-10-28 6:02 PM, Je�us wrote:
> On Fri, 28 Oct 2016 17:53:42 -0400, Dave Smith
> > wrote:
>
>> On 2016-10-28 4:07 PM, Brooklyn1 wrote:
>>
>>> Cast iron is probably the LEAST durable cookware made.
>>
>> Oh bullshit.... enough said.
>
> He's so greasy, you wouldn't think he'd ever have rust problems.
>
LOL

On Fri, 28 Oct 2016 18:31:10 -0400, Dave Smith
> wrote:

>On 2016-10-28 6:02 PM, Je?us wrote:
>> On Fri, 28 Oct 2016 17:53:42 -0400, Dave Smith
>> > wrote:
>>
>>> On 2016-10-28 4:07 PM, Brooklyn1 wrote:
>>>
>>>> Cast iron is probably the LEAST durable cookware made.
>>>
>>> Oh bullshit.... enough said.
>>
>> He's so greasy, you wouldn't think he'd ever have rust problems.
>>
>LOL

Yes, I quite like the Trailer Park Boys. One of Canada's better
exports.

On Friday, October 28, 2016 at 3:53:00 PM UTC-6, Dave Smith wrote:
> On 2016-10-28 4:07 PM, Brooklyn1 wrote:
>
> > Cast iron is probably the LEAST durable cookware made.
>
> Oh bullshit.... enough said.

Good Khrist, I am using cast iron frying pans and a waffle iron my great grandmother used back in the 19th century. Certainly durable compared to the NO-Stick crap produced today most of which lasts a year at best.
=====

In article >, Roy
says...
>
> On Friday, October 28, 2016 at 3:53:00 PM UTC-6, Dave Smith wrote:
> > On 2016-10-28 4:07 PM, Brooklyn1 wrote:
> >
> > > Cast iron is probably the LEAST durable cookware made.
> >
> > Oh bullshit.... enough said.
>
> Good Khrist, I am using cast iron frying pans and a waffle iron my great grandmother used back in the 19th century.

The same applies to your mindset.

On Fri, 28 Oct 2016 15:39:56 -0700 (PDT), Roy >
wrote:

>On Friday, October 28, 2016 at 3:53:00 PM UTC-6, Dave Smith wrote:
>> On 2016-10-28 4:07 PM, Brooklyn1 wrote:
>>
>> > Cast iron is probably the LEAST durable cookware made.
>>
>> Oh bullshit.... enough said.
>
>Good Khrist, I am using cast iron frying pans and a waffle iron my great grandmother used back in the 19th century. Certainly durable compared to the NO-Stick crap produced today most of which lasts a year at best.
>=====

My cast iron pan is the one cooking utensil I use the most.