On Nov 14, 4:01 pm, "JoeSpareBedroom" > wrote:
> > The primary difference between the coating on a cast iron skillet and
> > the black bits that refuse to let go of a lasagna pan is intent. There
> > are, of course, secondary differnces since cheese is not lard.
>
> > Greg Zywicki

>Why does it matter, anyway? Seasoning works. A seasoned pan can be cleaned
> between uses. What else is there, as criteria for the usefulness of a cast
> iron pan?

The only reason it matters is that there's so much mythology built
around cast iron seasoning. "Don't keep it in the same kitchen as dish
detergeant. Don't use it when sun-spots are out. Etc. Etc."

Most of us have experience with trying to get black crud off a pan. A
quick wipe with soap won't do. A prolonged physical or chemical attack
will. So, if you're worried about your seasoning, just avoid scrubbing
it or soaking it with a caustic or a powerful degreaser.

Greg Zywicki