Jeßus > wrote in
:

> Yes, same here. Usually a paper towel suffices but
> occasionally it needs very hot water and/or soap.

When I need to clean cast iron or carbon steel, I use coarse salt
and a small amount of oil, then scrape vigorously with a copper pan
cleaner.

--

Socialism never took root in America because the
poor there see themselves not as an exploited
proletariat but as temporarily embarassed
millionaires. - John Steinbeck

On Saturday, November 8, 2014 9:52:47 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> >
> > Actually, we do throw salt in our paths - you guys toss the stuff to get
> > rid of ice, we do it to ward off evil spirits.
>
> It's all good
>
>
> --
> http://www.helpforheroes.org.uk/shop/

We're a superstitious lot over here. When I went to a funeral with my Chinese friend and his mom, I had to step over some burning paper when entering his house to prevent evil spirits from coming in. A spirit that gets stopped by a little flame does seem to be kinda pansy but I guess they ain't taking any chances.

OTOH, I once went to a blessing ceremony where a Hawaiian priest was used to get rid of bad vibes in a house where a friend was murdered. Now that was money well spent!

On Saturday, November 8, 2014 11:35:01 AM UTC-10, wrote:
> On Sat, 8 Nov 2014 13:00:04 -0800 (PST), dsi1 <>
> wrote:
>
> >On Saturday, November 8, 2014 9:52:47 AM UTC-10, Ophelia wrote:
> >> "dsi1" wrote in message
> >> >
> >> > Actually, we do throw salt in our paths - you guys toss the stuff to get
> >> > rid of ice, we do it to ward off evil spirits.
> >>
> >> It's all good
> >>
> >>
> >> --
> >> http://www.helpforheroes.org.uk/shop/
> >
> >We're a superstitious lot over here. When I went to a funeral with my Chinese friend and his mom, I had to step over some burning paper when entering his house to prevent evil spirits from coming in. A spirit that gets stopped by a little flame does seem to be kinda pansy but I guess they ain't taking any chances.
> >
>
> It's symbolic

Well, we view and interpret our world through symbols but I see this in the realm of being afraid to step on a crack on the sidewalk. Decorating a Christmas tree is symbolic - being afraid to not decorate a tree is something else.

> >OTOH, I once went to a blessing ceremony where a Hawaiian priest was used to get rid of bad vibes in a house where a friend was murdered. Now that was money well spent!

On Sat, 08 Nov 2014 14:58:57 -0600, Michel Boucher
> wrote:

>Jeßus > wrote in
:
>
>> Yes, same here. Usually a paper towel suffices but
>> occasionally it needs very hot water and/or soap.
>
>When I need to clean cast iron or carbon steel, I use coarse salt
>and a small amount of oil, then scrape vigorously with a copper pan
>cleaner.

Never heard of a copper pan cleaner, will have to look into that.

On Sat, 08 Nov 2014 17:32:35 -0400, wrote:

>On Sun, 09 Nov 2014 07:52:01 +1100, Jeßus > wrote:
>
>>On Sat, 08 Nov 2014 10:28:27 -0400, wrote:
>>
>>>On Sat, 08 Nov 2014 09:09:14 -0500, Ed Pawlowski > wrote:
>>>
>>>>On 11/8/2014 8:35 AM, wrote:
>>>>
>>>>>>
>>>>>> Why bother with that when you're washing the other pots & pans anyway.
>>>>>
>>>>> Huh ? I am only talking about cast iron pans, others go in the
>>>>> dishwasher.
>>>>>
>>>>
>>>>Maybe. If it was only used for boiling and egg or pasta, it is easy
>>>>enough to clean with a sponge and save a lot of real estate in the
>>>>dishwasher.
>>>>
>>>>As for cast iron, a seasond pan is not harmed by water. If I have
>>>>something sticking on the bottom, I may put a little water and let it
>>>>soak a while, then clean with hot water and a paper towel or sponge
>>>>Never did any harm.
>>>
>>>So why are posters talking rust ?
>>
>>Their pans must not be properly seasoned? Mine never rust when washed
>>in water. Sometimes I let them soak overnight on the odd occasion that
>>there is stuff stuck to the bottom, no problems at all with rust. I do
>>ensure that they are dried after washing them though.
>
>A couple of people mentioned after cooking tomatoes, I don't like
>cooked tomatoes that much so maybe that's why I don't have a problem
>with stuff sticking, I can see the acid from tomatoes could alter
>things.

Yeah, I imagine it could. I often cut a tomato in half and cook it in
my CI pan, no problems with that so far after many years.

On Sat, 08 Nov 2014 17:33:52 -0400, wrote:

>On Sun, 09 Nov 2014 07:55:52 +1100, Jeßus > wrote:
>
>>On Sat, 08 Nov 2014 11:56:10 -0500, Boron Elgar
> wrote:
>>
>>>On Sat, 08 Nov 2014 08:52:24 -0400, wrote:
>>>
>>>>On Sat, 08 Nov 2014 07:47:20 -0500, Boron Elgar
> wrote:
>>>>
>>>>>On Fri, 07 Nov 2014 22:29:39 +1100, Jeßus > wrote:
>>>>>
>>>>>>On Thu, 06 Nov 2014 17:39:03 -0400, wrote:
>>>>>>
>>>>>>>Nooooooo water pls !!
>>>>>>
>>>>>>I do, very hot water occasionally.
>>>>>
>>>>>Some of my cast iron pans are *so* old and *so* well seasoned, that I
>>>>>can wash them in soap and hot water with a nylon sponge and suffer no
>>>>>consequences.
>>>>
>>>>Why would you though ? Mine are old, youngest would be around thirty
>>>>plus, oldest was my fathers and probably dates from 1920s or so, paper
>>>>towel is all I ever need on any of them. In the wild event something
>>>>sticks, a sprinkle of coarse salt, rub with paper towel then dust with
>>>>oil.
>>>
>>>Because sometimes smelly things get fried in it. It is a 30 second
>>>wash out at the sink. No salt or re-oiling needed.
>>
>>Yeah, such as when cooking fish in it, I'll drain the oil and give it
>>a good rinse in very hot water - that's usually enough. No need for
>>salt or oil.
>
>I use salt particularly after fish, number one way to rid the pan, or
>your hands of the fishy smell. If I fillet fish I always tip a little
>salt on my hands and rinse, no more fish.

Thanks for the tip. With any luck we'll have loads of fish in a couple
of days, we're off camping at a place called Waterhouse for a couple
of days. Taking the boat, nets and rods. Hoping to get lots of
flathead and a gummy shark would be nice.

On Mon, 10 Nov 2014 08:00:29 -0400, wrote:

>On Mon, 10 Nov 2014 13:12:27 +1100, Jeßus > wrote:
>>>
>>>I use salt particularly after fish, number one way to rid the pan, or
>>>your hands of the fishy smell. If I fillet fish I always tip a little
>>>salt on my hands and rinse, no more fish.
>>
>>Thanks for the tip. With any luck we'll have loads of fish in a couple
>>of days, we're off camping at a place called Waterhouse for a couple
>>of days. Taking the boat, nets and rods. Hoping to get lots of
>>flathead and a gummy shark would be nice.
>
>What is a gummy shark ?

A type of shark, probably better known on mainland Aus as 'flake', but
the latter name is fairly generic and includes other types of shark.

http://en.wikipedia.org/wiki/Gummy_shark

"Jeßus" wrote:
>
> wrote:
> >What is a gummy shark ?
>
> A type of shark, probably better known on mainland Aus as 'flake', but
> the latter name is fairly generic and includes other types of shark.

You can also find them in the candy section of my grocery store.

G.

On Tue, 11 Nov 2014 15:31:40 -0500, Gary > wrote:

>"Jeßus" wrote:
>>
>> wrote:
>> >What is a gummy shark ?
>>
>> A type of shark, probably better known on mainland Aus as 'flake', but
>> the latter name is fairly generic and includes other types of shark.
>
>You can also find them in the candy section of my grocery store.

Chocolate favoured shark, coming to a store near you soon.

On 11/6/2014 11:57 AM, Janet Bostwick wrote:
> On Thu, 06 Nov 2014 10:45:19 -0600, Gerald Lasco >
> wrote:
>
>> On Wed, 05 Nov 2014 17:40:50 -0800, sf > wrote:
>>
>>> On Wed, 5 Nov 2014 15:20:22 -0800 (PST), ImStillMags
>>> > wrote:
>>>
>>>> If you are starting with a new or not well seasoned pan, bake it in the oven with oil a couple of times.
>>>
>>> Agree!
>>
>>
>> Have tried the bake in oven method...food still stuck in it....will
>> try the frying bacon method...thanks for all the help and advice
>
> what I did: I rubbed a good coating of Crisco over both the inside
> and outside of the pan. I fired up my BBQ grill and put the pan
> (upside-down) on the rack, and left it in there for a couple of hours.
> I did a pan once in the oven, but that was too smoky and messy. Wipe
> dry with paper towels if necessary.
> Janet US
>

I second this approach. I do this with all my cast iron and the
results are excellent. Plus, it's easy. Leave it on the grill while
you're off doing other stuff.

On Wed, 12 Nov 2014 06:50:29 -0600, Moe DeLoughan >
wrote:

> On 11/6/2014 11:57 AM, Janet Bostwick wrote:
> > On Thu, 06 Nov 2014 10:45:19 -0600, Gerald Lasco >
> > wrote:
> >
> >> On Wed, 05 Nov 2014 17:40:50 -0800, sf > wrote:
> >>
> >>> On Wed, 5 Nov 2014 15:20:22 -0800 (PST), ImStillMags
> >>> > wrote:
> >>>
> >>>> If you are starting with a new or not well seasoned pan, bake it in the oven with oil a couple of times.
> >>>
> >>> Agree!
> >>
> >>
> >> Have tried the bake in oven method...food still stuck in it....will
> >> try the frying bacon method...thanks for all the help and advice
> >
> > what I did: I rubbed a good coating of Crisco over both the inside
> > and outside of the pan. I fired up my BBQ grill and put the pan
> > (upside-down) on the rack, and left it in there for a couple of hours.
> > I did a pan once in the oven, but that was too smoky and messy. Wipe
> > dry with paper towels if necessary.
> > Janet US
> >
>
> I second this approach. I do this with all my cast iron and the
> results are excellent. Plus, it's easy. Leave it on the grill while
> you're off doing other stuff.

I season mine in the oven. I use oil with a high smoke point, but I
don't crank up the oven... it's 300-325° and I let it sit in there for
a couple of hours. No smoke, no mess and it's not upside down because
I cook on the inside of the pan, not the outside, so I want whatever
slips down the side to stay inside - specifically on the bottom. The
rest of the pan only needs a slight seasoning because it is not the
workhorse the bottom of the pan is. Of course oven seasoning only
happens once or twice and you're still building up the seasoning the
next few times you use it, so frying bacon or fatty chicken is on my
menu.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.