On Feb 2, 11:42 pm, "Edwin Pawlowski" > wrote:
> "Dee Dee" > wrote in message
> > I don't have a lot of cast iron to be seasoned, but DH hasn't a knack
> > for seasoning and without my supervision (tee hee), I wonder how many
> > re-seasonings will have to be done before it comes out to MY
> > satisfaction. :-))
>
> Once seasoned, the cast iron is good for decades of use with no
> re-seasoning. Find out what you are doing wrong and you never need Crisco
> again. I just made pork chops in two pans tonight. They are at least 20
> and 30 years old and have never been re-seasoned since new.


Ed, referring to your making pork chops, what I am doing wrong is
this: I cannot rinse out with or without a brush and no soap any pot
that meat (and veggies) has cooked in. I would not put away other pot
I own without washing it with soap, and hoping that high heat would be
enough to destroy bacteria. (How high heat do you dry out your pots
in the oven after washing them?).
Thanks.
Dee