bulka > wrote in message >...
<snipped>
>
> What do you all use? All my other CI pots are 30 to 100 years old, and
> have ground insides. I scrape the hell out of them with metal objects if
> things burn. But most of the time they clean up after a few seconds of
> hot
> water and a wipe with a paper towel. And they are ready to use after 3
> or
> 4 seconds on a burner, and a wipe with butter.

I use olive oil.

>
> I have spent 4 afternoons over the last few weeks looking for the old
> type
> of pan. In Salvation Army stores, resale shops, department stores.

One word: eBay. ;-)
I got all my antique Griswolds off of ebay. The interior is smooth as
silk.
Gotta love it.

http://search.ebay.com/search/search...query=Griswold

>
> I will experiment with this new one. Is this the new style? Will it work
> as well? I read some directions on the packaging of various pots. The
> seasoning is still the same operation. But there are hints about the
> pots
> turning black after repeated use (and it being 'OK'). Mine are all
> shiny.

Give them time. The black finish is desirable.
Really, just cooking with them with oil over time will give you a
decent season if you don't soak them when you wash them. My pans are
pretty well seasoned now and I DO use soap, every time, to clean them
and it's not hurting the finish! I drop a little bit of dish soap into
the pan and use a soft scrub brush if there is anything stuck on them
(which is rare) then rinse well and dry, then rub a light coat of
olive oil into the surface between uses to prevent rusting.

If the pan is only slightly dirty, I just wipe them out with a paper
towel.

If you've roasted something particularly sticky in them and end up
with a messy pan, let your dogs do the gross work. <G> I DO use my
cast iron to roast in. It's convenient. And I have a #14 Griswold that
will hold a 15 lb. turkey!

>
> So what is up with the 'new' unfinished pans?

Uh, they suck? ;-)

>
> /jno "a kitchen neophyte"

C. (a cast iron lover)