"Zywicki" > wrote in message
oups.com...
>
>
> 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
>

I've never seen this black crud, except once when my mother in law thought
it was a good idea to put the cast iron pan on a hot burner 10 minutes
before the eggs were ready to go in.