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[email protected] mmeggs@nospam.iglou.com is offline
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Default Crisco for seasoning cast-iron pans

On 2 Feb 2007 22:10:09 -0800, "Dee Dee" > wrote:

>On Feb 2, 11:42 pm, "Edwin Pawlowski" > wrote:
>> "Dee Dee" > wrote in message
>> > I don't have a lot of cast iron to be seasoned, but DH hasn't a knack
>> > for seasoning and without my supervision (tee hee), I wonder how many
>> > re-seasonings will have to be done before it comes out to MY
>> > satisfaction. :-))

>>
>> Once seasoned, the cast iron is good for decades of use with no
>> re-seasoning. Find out what you are doing wrong and you never need Crisco
>> again. I just made pork chops in two pans tonight. They are at least 20
>> and 30 years old and have never been re-seasoned since new.

>
>
>Ed, referring to your making pork chops, what I am doing wrong is
>this: I cannot rinse out with or without a brush and no soap any pot
>that meat (and veggies) has cooked in. I would not put away other pot
>I own without washing it with soap, and hoping that high heat would be
>enough to destroy bacteria. (How high heat do you dry out your pots
>in the oven after washing them?).
>Thanks.
>Dee
>
>
>


If you're that afraid (or anal ), stop using cast iron and get
some good non-stick pans - or stainless if you like to have good fond
develop. If you have to wash with soap and scrub after each use, you
will never have seasoned cast iron. Seasoning develops over time as
fat and yes food particles work down into the pores in the cast iron
to form that smooth, shiny, black, non-stick surface. Since soap (I
assume you're actually using detergent) is designed to dissolve and
remove fat, that will never happen to your cast iron.

Enjoy cooking with whatever pots and pans make you happy!

- Mark