FoodBanter.com - View Single Post - Making cast iron skillet non-stick (revisited)

On Sat, 29 Jan 2005 20:34:23 -0600, Alan
wrote:

> On Mon, 24 Jan 2005 22:30:47 GMT, "Paul M. Cook" > wrote:
> >
> >Getting it properly seasoned takes time. Months of use to be exact. Once
> >well seasoned it is very easy to maintain. Never scrub it out or let it
> >soak. Just wipe it clean with a paper towel. If you have to wash it use
> >very little soap and a soft sponge only. Always dry it so it does not rust.
> >
> >Once seasoned they are practically carefree.
> >
> >Paul
> >
> You know, I've done all that. And I regularly use my cast iron frying pan,
> which I like, but it has NEVER been non-stick. Never.
>
> Nice pan, but. . . . . .
>
You've actually taken the time... months?

No pan is completely nonstick, including nonstick pans if
you don't use them correctly. But - IMO a properly seasoned
cast iron pan is the next best thing to a nonstick surfice
and I certainly prefer my well seasoned cast iron over the
nonstick in most cases.

sf