CAUTION CAUTION -- THIS IS A FOOD RELATED TOPIC -- CAUTION CAUTION

I have purchased a carbon steel frying pan, two-person omelet sized. I
already had a carbon steel crêpière.

Concurrently, there was a show on the Food Network (Cookworks, I
believe) this week where the chef indicated that her carbon steel pans
were seasoned with heated oil and coarse salt and that she never washes
the pans nor put water in them. Coarse salt is used for all cleaning
of food stuck to the surface. I have used it and found it worked quite
well to remove the gunk on the surface of the pan. Obviously, once the
pan has developed a patina, it will require less vigorous cleaning than
the first times it gets used. My guess is you avoid water because the
steel tends to rust.

Does anyone else have carbon steel? How do you clean yours.

--
"The problem with the French is they have no
word for entrepreneur."

attributed to George W. Bush by Tony Blair
via Baroness Williams

Michel Boucher wrote:

CAUTION CAUTION -- THIS IS A FOOD RELATED TOPIC -- CAUTION CAUTION
=20
I have purchased a carbon steel frying pan, two-person omelet sized. I=
=20
already had a carbon steel cr=EApi=E8re.=20
=20
Concurrently, there was a show on the Food Network (Cookworks, I=20
believe) this week where the chef indicated that her carbon steel pans =

were seasoned with heated oil and coarse salt and that she never washes=
=20
the pans nor put water in them. Coarse salt is used for all cleaning=20
of food stuck to the surface. I have used it and found it worked quite=
=20
well to remove the gunk on the surface of the pan. Obviously, once the=
=20
pan has developed a patina, it will require less vigorous cleaning than=
=20
the first times it gets used. My guess is you avoid water because the =

steel tends to rust.
=20
Does anyone else have carbon steel? How do you clean yours.
=20

I do have a carbon steel wok and have cleaned it with water and a wok=20
bamboo brush 'cause that's what the instructions that came with it=20
said. Maybe I shouldn't, dunno but I'll I'lll check it out. It hasn't=20
hurt yet though and it's about 10 years old. It's never seen any=20
detergent though.

--=20
Steve

Men are from Earth. Women are from Earth. Deal with it.

On 14 Dec 2003 20:13:24 GMT, Michel Boucher
wrote:

CAUTION CAUTION -- THIS IS A FOOD RELATED TOPIC -- CAUTION CAUTION

I have purchased a carbon steel frying pan, two-person omelet sized. I
already had a carbon steel crêpière.

Concurrently, there was a show on the Food Network (Cookworks, I
believe) this week where the chef indicated that her carbon steel pans
were seasoned with heated oil and coarse salt and that she never washes
the pans nor put water in them. Coarse salt is used for all cleaning
of food stuck to the surface. I have used it and found it worked quite
well to remove the gunk on the surface of the pan. Obviously, once the
pan has developed a patina, it will require less vigorous cleaning than
the first times it gets used. My guess is you avoid water because the
steel tends to rust.

Does anyone else have carbon steel? How do you clean yours.

I believe a crepe pan I purchased years ago may be carbon steel. It
says "made in France" on the bottom and "18" is stamped on the top of
the handle. I was *very* careful of it for some time, but never heard
of cleaning with salt. I'm fairly sure I washed it and dried over a
stove burner (as I do my wok) 'til all water was evaporated. Now I use
a non-stick for crepes and the French pan is my choice for toasting
nuts and sesame seeds, after which I don't clean it at all, except to
wipe out with a paper towel. It *has* developed a "patina" inside and
a couple of teensy spots of rust outside. I don't see how one could
prevent *all* liquids from contacting a cooking pan. Crepes have
moisture; even pan-broiling a steak releases moisture.

IMO, these "rules* about how to treat cookware are not very useful. I
can see where coarse salt could "scrub" a pan, but the real point is
that many iron/steel utensils acquire a comfortable 'non-stick'
surface through use and baked-on fat. This doesn't mean one never
wants to remove ordinary cooking residue. Just that we should be aware
of 'natural' non-stick, and not try to make thoroughly used pans look
like new.

"Michel Boucher" wrote in message
...
Bullshi#

Your the sorriest troll that erver infeested this news froup.

"The problem with the French is they have no
word for entrepreneur."

attributed to George W. Bush by Tony Blair
via Baroness Williams

Never happened.
You mite spew this bullshit but we never will.

The Real People





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"Michel Boucher" wrote in message
...
CAUTION CAUTION -- THIS IS A FOOD RELATED TOPIC -- CAUTION CAUTION

I have purchased a carbon steel frying pan, two-person omelet sized. I
already had a carbon steel crêpière.

Concurrently, there was a show on the Food Network (Cookworks, I
believe) this week where the chef indicated that her carbon steel pans
were seasoned with heated oil and coarse salt and that she never washes
the pans nor put water in them. Coarse salt is used for all cleaning
of food stuck to the surface. I have used it and found it worked quite
well to remove the gunk on the surface of the pan. Obviously, once the
pan has developed a patina, it will require less vigorous cleaning than
the first times it gets used. My guess is you avoid water because the
steel tends to rust.

Does anyone else have carbon steel? How do you clean yours.

--
"The problem with the French is they have no
word for entrepreneur."

attributed to George W. Bush by Tony Blair
via Baroness Williams

We don't need lying shitworms like you to advance our ideas.
Take the mis-qoute out of your sig and deal with the world
on an even keel.
Your a bungmuncher,
Howard the First




----== Posted via Newsfeed.Com - Unlimited-Uncensored-Secure Usenet News==----
http://www.newsfeed.com The #1 Newsgroup Service in the World! 100,000 Newsgroups
---= 19 East/West-Coast Specialized Servers - Total Privacy via Encryption =---

"Mr. Wizard" wrote in
:

"Michel Boucher" wrote in message
...
Bullshi#

Your the sorriest troll that erver infeested this news froup.

Yeah, the froup will never recover. You don't even know what a troll
is, do you.

"The problem with the French is they have no
word for entrepreneur."

attributed to George W. Bush by Tony Blair
via Baroness Williams

Never happened.

Never said it did, but knowing Georgie Porgie it probably did anyway.

You mite spew this bullshit but we never will.

Mite? At any rate you reserve your bullshit for targets of vacuous
opportunity, like people who post humourous comment about George
Bush. Bravo. Huzzah! A real point I can get behind. Don't
criticize the source of the shit, criticize the receiver of the shit.
So much wisdom in so few words...

The Real People

Bwahaha!!! Don't make me laugh...my lips are chapped.

--
"The problem with the French is they have no
word for entrepreneur."

attributed to George W. Bush by Tony Blair
via Baroness Williams

"Howard Dean" wrote in
:


"Michel Boucher" wrote in message
...
CAUTION CAUTION -- THIS IS A FOOD RELATED TOPIC -- CAUTION
CAUTION

I have purchased a carbon steel frying pan, two-person omelet
sized. I already had a carbon steel crêpière.

Concurrently, there was a show on the Food Network (Cookworks, I
believe) this week where the chef indicated that her carbon steel
pans were seasoned with heated oil and coarse salt and that she
never washes the pans nor put water in them. Coarse salt is used
for all cleaning of food stuck to the surface. I have used it
and found it worked quite well to remove the gunk on the surface
of the pan. Obviously, once the pan has developed a patina, it
will require less vigorous cleaning than the first times it gets
used. My guess is you avoid water because the steel tends to
rust.

Does anyone else have carbon steel? How do you clean yours.

--
"The problem with the French is they have no
word for entrepreneur."

attributed to George W. Bush by Tony Blair
via Baroness Williams

We don't need lying shitworms like you to advance our ideas.
Take the mis-qoute out of your sig and deal with the world
on an even keel.
Your a bungmuncher,
Howard the First

Yegads, another one...Dean...go **** yourself.

--
"The problem with the French is they have no
word for entrepreneur."

attributed to George W. Bush by Tony Blair
via Baroness Williams

"Mr. Wizard" wrote in message
...

"Michel Boucher" wrote in message
...
Bullshi#

Your the sorriest troll that erver infeested this news froup.

"The problem with the French is they have no
word for entrepreneur."

attributed to George W. Bush by Tony Blair
via Baroness Williams

Never happened.
You mite spew this bullshit but we never will.

The Real People



It's working though. I love seeing conservatives twisting and writhing over
what's said about their hero. Real people, my ass. You idiots couldn't
fall out of a tree.

OB Food, helped butcher a coupla pigs today; one named Dick Cheney and the
other was named GWB. At least the pigs hadda heart that worked. ;-P I
ended up with some good bacon and a coupla hams. Smoke, smoke, smoke that
belly-ret.

Jack Retributathon