Dave Smith wrote:
>
> Julianne wrote:
>
> > My BF has a camp with plenty of cast iron cookware. It seems very difficult
> > to clean and very heavy. I have some lighter things up there but the guy who
> > does a lot of the cooking prefers the cast iron stuff and it is used at
> > almost every meal. When I use it, things tend to stick on the bottom.
> > Also, a lot of times when I first get to the camp, there are pieces in the
> > oven that have been left there with oil in them? Is this how they are
> > seasoned?
> >
> > Are there any good rules for cooking with this stuff?
> >
>
> Do you scrub them clean before using them? That would explain why things stick.
> The pans that were left with a little oil on them were probably left that way to
> prevent them from rusting. Just wipe out the excess oil and heat them up. The
> heat will kill any germs in them. You can cool them off a bit and wipe them
> with a wet rag and dry them, even over low heat. Bt for good ness sake, do not
> use soap on them. A properly seasoned pan should not stick if you are using the
> right heat under them. A nice heavy pan will distribute heat evenly and retain
> heat for proper cooking.

If my pans get really messy, I DO use a little dish soap in them,
but never, ever soak them! It does not damage the seasoning, but
I always re-oil with a little oil and a paper towel between uses.

Even eggs don't stick. :-)

K.

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