On Sun, 18 Jun 2006 15:32:22 -0700, Serene wrote:

> On Sun, 18 Jun 2006 17:14:43 -0500, "hob" >
> wrote:
>
> > Using only cool water, always clean the cast iron when pretty hot -
> >med-high hot, like it is when "searing" or finishing the meat at the end of
> >frying.
>
> Ack. Putting cool water into a hot pan is just asking to warp it,
> isn't it?
>
> I use hot water.
>
Cast iron is too thick to warp from a little cold water.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.