On Monday, December 3, 2018 at 12:36:31 AM UTC-5, Wayne Boatwright wrote:
> On Fri 30 Nov 2018 10:24:57a, Ed Pawlowski told us...
>
> > On 11/30/2018 11:29 AM, wrote:
> >> No idea whether this is good advice or not.
> >>
> >> https://www.msn.com/en-us/foodanddri.../4-things-you-
> >> should-never-cook-in-cast-iron/ar-BBQhaSA?li=BBnb7Kz&ocid=mailsign
> >> out
> >>
> >
> > Pretty valid. I once made something with tomato sauce and it
> > cooked in the CI pan for a while. It has a little metallic taste
> > to it. Other times I added some sauce and the end and it made no
> > difference.
> >
> > As for the eggs, you do need some lubricant or they stick. I've
> > not tried using one for eggs in many years. Teflon pans are very
> > good for that.
>
> I had a friend back in Ohio, a reasonably good cook, who askaed to
> borrow my 10" cast iron skillet. This skillet had been handed down
> from my great great gramdmother. My friend did not own any cast iron
> nor had ever cooked with it.
>
> My friend baked a pan of cornbread in the skillet and burned it
> terribly, to the point that she resorted to scraping it with a heavy
> duty putty knife. When that didin't work she soaked it with a
> copious amount of Dawn dishwashing detergent and water overnight.
> There was still residue in the pan and she then put it through a
> cycle in her dishwasher.
>
> Needless to say the pan was totally covered in rust that I could't
> remove in any normal way. I took it to a metal worker who sandblsted
> it right down to the bare iron. Then I began seasoning the skillet,
> but it took the better part of a year to build up enough coating to
> render in virtuaolly non-stick.
>
> I've since learned that many people are very careless in the kitchen
> and I will not loan cookware or kitchen apliances to anyone ever
> again.
>

The last time my husband made blackened fish in my cast iron pan, he
took very literally the recipe's statement that it was not possible
to get the pan too hot.

He put it on the burner of the turkey fryer and blasted the seasoning
right off it.

He now has his own cast iron pan, and I'm patiently re-seasoning my pan.

Cindy Hamilton