Jaclyn wrote:
> First I want to thank everyone for their helpful replies to my first
> post, about trying to decide on a brand of cookware.
>
> I've noticed on this newsgroup, as well as several message boards on the
> web, people often recommend a cast-iron frying pan and a cast-iron dutch
> oven as pieces of essential kitchen equipment. I've never used cast-iron
> before, so I hope you don't mind my asking, why is this so highly
> recommended? Is it better than other materials, for these two cookware
> items?
>
> I usually stay away from non-stick cookware, but was thinking of getting
> a non-stick pan just for scrambing eggs. Would a cast-iron pan be better
> for this purpose? Also, I've heard about how you have to "season" your
> pan, which also makes it almost like nonstick. But if you're not
> supposed to use soap to clean the pan (because it will ruin the
> seasoning) how do you clean it when you are done cooking?
>
> Thanks again.
>
> -Jaclyn

Clean cast iron only as much as needed, no more. Don't use soap.
Avoid cooking with acids, alcohols, or other degreasers. Cast iron is
designed to be oil-based cookware. Usually hot water and a brush will
clean properly seasoned. If some food is hard to get out, get water in
the pan hotter on a burner until the food gives way under a brush. The
cooktop is the most underutilized cleaning instrument in the kitchen.
Again, the less you clean it, the better. It will avoid thinning the
seasoned coating.

Secondly, when you season the pan, most cast-iron enthusiasts have
learned that higher temperature seasonings produces better results,
without the sticky, gummy coating that you get from the woefully
inadequate instructions that come from the manufacturers. You'll have
a little more smoke seasoning at 425F-450F, but the results are vastly
better. Vary the temperature with the smoking point of the oil you
use. I like the results peanut oil give.

It's nice to have a non-stick piece of cookware that is renewable, can
take high heat (broiling), and doesn't give off toxic chemicals. Its
weight is a drawback, but it reduces hotspots.

Wood utensils just feel better on cast iron.