is it considered to be reactive? My pan is seasoned.

nancy

"Nancy Young" > wrote in message
...
>
> is it considered to be reactive? My pan is seasoned.
>
> nancy

IIRC Yes it is, I have had my cast skillet impart a "special" flavor into a
tomato sauce.

"Nancy Young" > wrote in message
...
>
> is it considered to be reactive? My pan is seasoned.
>
> nancy

IIRC Yes it is, I have had my cast skillet impart a "special" flavor into a
tomato sauce.

Mikol wrote:
>
> "Nancy Young" > wrote in message
> ...
> >
> > is it considered to be reactive? My pan is seasoned.
> >
> > nancy
>
> IIRC Yes it is, I have had my cast skillet impart a "special" flavor into a
> tomato sauce.

Thank you!!

Mikol wrote:
>
> "Nancy Young" > wrote in message
> ...
> >
> > is it considered to be reactive? My pan is seasoned.
> >
> > nancy
>
> IIRC Yes it is, I have had my cast skillet impart a "special" flavor into a
> tomato sauce.

Thank you!!

Nancy Young wrote:
> is it considered to be reactive? My pan is seasoned.
>
> nancy

Generally the answer is yes. But it depends on what you're putting in
it. If in doubt or concerned, use another pan.

Personally, I don't do things that are acidic in mine.

--
Steve

It's not a good idea to squat while wearing spurs.

>is it considered to be reactive? My pan is seasoned.
>
>nancy

Yes. Cooking reactive foods will remove the seasoning.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>is it considered to be reactive? My pan is seasoned.
>
>nancy

Yes. Cooking reactive foods will remove the seasoning.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

Nancy Young > wrote in
:

>
> is it considered to be reactive? My pan is seasoned.
>
> nancy
>

yes


--
Starchless in Manitoba.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl

Steve Calvin wrote:
>
> Nancy Young wrote:
> > is it considered to be reactive? My pan is seasoned.
> >
> > nancy
>
> Generally the answer is yes. But it depends on what you're putting in
> it. If in doubt or concerned, use another pan.
>
> Personally, I don't do things that are acidic in mine.

yeah, i picked another pan. it's got some balsamic vinegar in it
(the dish, not the pan). thanks for everyone's help.

nancy

Steve Calvin wrote:
>
> Nancy Young wrote:
> > is it considered to be reactive? My pan is seasoned.
> >
> > nancy
>
> Generally the answer is yes. But it depends on what you're putting in
> it. If in doubt or concerned, use another pan.
>
> Personally, I don't do things that are acidic in mine.

yeah, i picked another pan. it's got some balsamic vinegar in it
(the dish, not the pan). thanks for everyone's help.

nancy

In article >,
Nancy Young > wrote:

> is it considered to be reactive? My pan is seasoned.
>
> nancy

It's Iron.
Iron oxidizes.

It will always react with acids such as tomatoes...
--
K.