On Feb 4, 12:43 pm, wrote:
> On 2 Feb 2007 22:10:09 -0800, "Dee Dee" > wrote:
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> >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.
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> >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
>
> If you're that afraid (or anal ), stop using cast iron and get
> some good non-stick pans - or stainless if you like to have good fond
> develop. If you have to wash with soap and scrub after each use, you
> will never have seasoned cast iron. Seasoning develops over time as
> fat and yes food particles work down into the pores in the cast iron
> to form that smooth, shiny, black, non-stick surface. Since soap (I
> assume you're actually using detergent) is designed to dissolve and
> remove fat, that will never happen to your cast iron.
>
> Enjoy cooking with whatever pots and pans make you happy!
>
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Thanks for your advice.
Appreciated.
Dee