On Feb 20, 2:41*pm, dsi1 > wrote:
> On 2/20/2012 9:09 AM, Gary wrote:
>
> > mkr5000 wrote:
>
> >> I have all sorts of cast iron and I've tried everything (seasonng etc)
> > and don't get how people get a non stick surface.
> > very low temps maybe? haven't tried that yet.
>
> > Main thing is NOT to clean them all so well.
> > I've got cast iron, pyrex dishes, stainless steel pans and a wok that
> > are not supposed to "season" but they are now. *Don't try to scrub things
> > perfectly clean....leave some of the residue on them.
> > * Eventually, you end up with non-stick.
>
> > Gary
>
> I love the hard carbon finish that woks and cast iron pans develop. It's
> a beautifully burnished, black finish that has a sheen to it. To get
> this, clean your pans with just cold water with light scrubbing and no
> soap. It probably helps to cook at high temperatures. The finish needs
> care and nurturing to develop and you should keep well-meaning family
> members away from your pans. No doubt they'll attack the pan with heavy
> scrubbing and detergents. A disaster.

You need to tell them ahead of time that if they ever attempt to clean
your cast iron pan, then you will take something that is dear to them,
and intentionally damage it.

--Bryan