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An advantage to using cast iron
My wife was cooking supper tonight.... grilled chicken breasts. She was
doing the chicken on a cast iron grill pan. She had leftover garlic mashed potatoes in the microwave and a pot of water heating to do the broccoli. The power went off. Taters were warm. The cast iron pan stayed hot enough to finish cooking the chicken breast. Grilled chicken, reheated garlic mashed, green salad and a roll. |
An advantage to using cast iron
On Tue, 04 Nov 2014 20:14:28 -0500, Dave Smith
> wrote: >My wife was cooking supper tonight.... grilled chicken breasts. She was >doing the chicken on a cast iron grill pan. She had leftover garlic >mashed potatoes in the microwave and a pot of water heating to do the >broccoli. The power went off. Taters were warm. The cast iron pan >stayed hot enough to finish cooking the chicken breast. Grilled >chicken, reheated garlic mashed, green salad and a roll. I use cast iron every single day, usually my large skillet. |
An advantage to using cast iron
On Tue, 04 Nov 2014 20:14:28 -0500, Dave Smith
> wrote: >My wife was cooking supper tonight.... grilled chicken breasts. She was >doing the chicken on a cast iron grill pan. She had leftover garlic >mashed potatoes in the microwave and a pot of water heating to do the >broccoli. The power went off. Taters were warm. The cast iron pan >stayed hot enough to finish cooking the chicken breast. Grilled >chicken, reheated garlic mashed, green salad and a roll. Slight off topic.....see all the posts on pos of cast iron use. have tried many times...how do I season or be able to cook without food sticking to pan or pot.Just cannot get it to happen. Have read what the internet has to say and tried I seem to not have the talent. thanks for your time...... |
An advantage to using cast iron
On Wednesday, November 5, 2014 3:04:02 PM UTC-8, Gerald Lasco wrote:
> On Tue, 04 Nov 2014 20:14:28 -0500, Dave Smith > > wrote: > > >My wife was cooking supper tonight.... grilled chicken breasts. She was > >doing the chicken on a cast iron grill pan. She had leftover garlic > >mashed potatoes in the microwave and a pot of water heating to do the > >broccoli. The power went off. Taters were warm. The cast iron pan > >stayed hot enough to finish cooking the chicken breast. Grilled > >chicken, reheated garlic mashed, green salad and a roll. > > Slight off topic.....see all the posts on pos of cast iron use. have > tried many times...how do I season or be able to cook without food > sticking to pan or pot.Just cannot get it to happen. Have read what > the internet has to say and tried I seem to not have the talent. > thanks for your time...... You are probably cooking without preheating the pan and you probably are using too high a heat. Cast iron is a wonderful conductor of heat, it doesn't take really high heat to cook something. Too high and everything sticks. The trick to cast iron is continual usage, the more you use it ( and don't scrub off all the seasoning) the better it is seasoned. If you are starting with a new or not well seasoned pan, bake it in the oven with oil a couple of times. |
An advantage to using cast iron
On Wed, 05 Nov 2014 17:04:08 -0600, Gerald Lasco >
wrote: >On Tue, 04 Nov 2014 20:14:28 -0500, Dave Smith > wrote: > >>My wife was cooking supper tonight.... grilled chicken breasts. She was >>doing the chicken on a cast iron grill pan. She had leftover garlic >>mashed potatoes in the microwave and a pot of water heating to do the >>broccoli. The power went off. Taters were warm. The cast iron pan >>stayed hot enough to finish cooking the chicken breast. Grilled >>chicken, reheated garlic mashed, green salad and a roll. > >Slight off topic.....see all the posts on pos of cast iron use. have >tried many times...how do I season or be able to cook without food >sticking to pan or pot.Just cannot get it to happen. Have read what >the internet has to say and tried I seem to not have the talent. >thanks for your time...... > > Don't wash it. -- Susan N. "Moral indignation is in most cases two percent moral, 48 percent indignation, and 50 percent envy." Vittorio De Sica, Italian movie director (1901-1974) |
An advantage to using cast iron
On 2014-11-05 18:04, Gerald Lasco wrote:
>> My wife was cooking supper tonight.... grilled chicken breasts. She was >> doing the chicken on a cast iron grill pan. She had leftover garlic >> mashed potatoes in the microwave and a pot of water heating to do the >> broccoli. The power went off. Taters were warm. The cast iron pan >> stayed hot enough to finish cooking the chicken breast. Grilled >> chicken, reheated garlic mashed, green salad and a roll. > > Slight off topic.....see all the posts on pos of cast iron use. have > tried many times...how do I season or be able to cook without food > sticking to pan or pot.Just cannot get it to happen. Have read what > the internet has to say and tried I seem to not have the talent. > thanks for your time...... > > Cast iron needs to be seasoned. You can heat up the pan and rub it with oil, or you can coat it with oil and heat it up in the oven. Once seasoned, do not scrub it off because that will wash off the seasoning. |
An advantage to using cast iron
On 11/5/2014 6:04 PM, Gerald Lasco wrote:
> Slight off topic.....see all the posts on pos of cast iron use. have > tried many times...how do I season or be able to cook without food > sticking to pan or pot.Just cannot get it to happen. Have read what > the internet has to say and tried I seem to not have the talent. > thanks for your time...... Many methods work. One of the simplest is to fry some bacon. Pour out the grease and wipe it out with a paper towel. Repeat once or twice more and it will be all set to use. |
An advantage to using cast iron
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An advantage to using cast iron
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! -- Avoid cutting yourself when slicing vegetables by getting someone else to hold them. |
An advantage to using cast iron
"Ed Pawlowski" > wrote in message ... > On 11/5/2014 5:52 AM, wrote: > >> >> I love my cast iron pans, one was my fathers and is still as good as >> new, except better cos it's well seasoned. What I like is that they >> never bend out of shape. As the kids left home I broke in and >> seasoned a cast iron pan per kid, they are converts too. >> > > We use the CI for many things, including as a roasting pan. > > They used to be the kitchen workhorse until I got a Woll alumiunm pan. > That is used probably 85% of the time. Oh yes, I love my Woll pans and use them most of the time. -- http://www.helpforheroes.org.uk/shop/ |
An advantage to using cast iron
"graham" > wrote in message ... > On 05/11/2014 5:17 PM, wrote: >> On Wed, 05 Nov 2014 18:52:04 -0500, Ed Pawlowski > wrote: >> >>> On 11/5/2014 5:52 AM, wrote: >>> >>>> >>>> I love my cast iron pans, one was my fathers and is still as good as >>>> new, except better cos it's well seasoned. What I like is that they >>>> never bend out of shape. As the kids left home I broke in and >>>> seasoned a cast iron pan per kid, they are converts too. >>>> >>> >>> We use the CI for many things, including as a roasting pan. >>> >>> They used to be the kitchen workhorse until I got a Woll alumiunm pan. >>> That is used probably 85% of the time. >> >> >> Lol I looked up the Delia Smith pan, and like yours it's aluminum >> >> http://www.deliaonline.com/news-and-...ilverwood.html >> >> I also have the saucepan below that, superb. >> > It's very famous! The factory was going on short time when she happened to > mention it on TV. Over-night, they had to work 3 shifts to keep up with > the demand. Such is her power. As each of the kids left home, I gave them Delia's 'Complete Cookery Course'! They have had a lot of use over the years:)) -- http://www.helpforheroes.org.uk/shop/ |
An advantage to using cast iron
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 |
An advantage to using cast iron
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 I cleaned up an old 10" cast iron skillet, did the oil and oven thing, then I started using it frequently so it can build up a seasoning. I'm also breaking in a "pre-seasoned" cast iron skillet. Yes, frying bacon in them helps a lot. koko -- Food is our common ground, a universal experience James Beard |
An advantage to using cast iron
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 |
An advantage to using cast iron
On 06/11/2014 10:14 AM, koko 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 > > I cleaned up an old 10" cast iron skillet, did the oil and oven thing, > then I started using it frequently so it can build up a seasoning. I'm > also breaking in a "pre-seasoned" cast iron skillet. > Yes, frying bacon in them helps a lot. > > koko > My mother re-seasoned a cast iron pan by boiling potato peelings in it and then just wiping it out. I have never tried it. Graham |
An advantage to using cast iron
On Thu, 06 Nov 2014 10:57:37 -0700, graham > wrote:
>On 06/11/2014 10:14 AM, koko 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 >> >> I cleaned up an old 10" cast iron skillet, did the oil and oven thing, >> then I started using it frequently so it can build up a seasoning. I'm >> also breaking in a "pre-seasoned" cast iron skillet. >> Yes, frying bacon in them helps a lot. >> >> koko >> >My mother re-seasoned a cast iron pan by boiling potato peelings in it >and then just wiping it out. I have never tried it. >Graham I was in the shed this morning and found two rusty ol' cast iron skillets. I might just try that on them. koko -- Food is our common ground, a universal experience James Beard |
An advantage to using cast iron
On Thu, 06 Nov 2014 09:14:34 -0800, koko > 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 > > I cleaned up an old 10" cast iron skillet, did the oil and oven thing, > then I started using it frequently so it can build up a seasoning. I'm > also breaking in a "pre-seasoned" cast iron skillet. > Yes, frying bacon in them helps a lot. > Agree. You can't do it one time and consider the pan seasoned. It's a process that you don't hurry. but you can certainly help it along with the oven method. -- Avoid cutting yourself when slicing vegetables by getting someone else to hold them. |
An advantage to using cast iron
On Thu, 06 Nov 2014 10:52:41 -0800, koko > wrote:
> On Thu, 06 Nov 2014 10:57:37 -0700, graham > wrote: > > >On 06/11/2014 10:14 AM, koko 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 > >> > >> I cleaned up an old 10" cast iron skillet, did the oil and oven thing, > >> then I started using it frequently so it can build up a seasoning. I'm > >> also breaking in a "pre-seasoned" cast iron skillet. > >> Yes, frying bacon in them helps a lot. > >> > >> koko > >> > >My mother re-seasoned a cast iron pan by boiling potato peelings in it > >and then just wiping it out. I have never tried it. > >Graham > > I was in the shed this morning and found two rusty ol' cast iron > skillets. I might just try that on them. > How do you plan to get the rust off? -- Avoid cutting yourself when slicing vegetables by getting someone else to hold them. |
An advantage to using cast iron
On 11/5/2014 1:04 PM, Gerald Lasco wrote:
> On Tue, 04 Nov 2014 20:14:28 -0500, Dave Smith > > wrote: > >> My wife was cooking supper tonight.... grilled chicken breasts. She was >> doing the chicken on a cast iron grill pan. She had leftover garlic >> mashed potatoes in the microwave and a pot of water heating to do the >> broccoli. The power went off. Taters were warm. The cast iron pan >> stayed hot enough to finish cooking the chicken breast. Grilled >> chicken, reheated garlic mashed, green salad and a roll. > > Slight off topic.....see all the posts on pos of cast iron use. have > tried many times...how do I season or be able to cook without food > sticking to pan or pot.Just cannot get it to happen. Have read what > the internet has to say and tried I seem to not have the talent. > thanks for your time...... > > > Use no detergents on the surface - just plain old water. Dry the pan with a towel or just heat it up to remove the water off the surface. It takes only a few cooking cycles to develop a nice finish. |
An advantage to using cast iron
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An advantage to using cast iron
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An advantage to using cast iron
The ONLY benefit derived from cooking with cast iron is building
masturbatory stamina. |
An advantage to using cast iron
On 2014-11-06 6:10 PM, Brooklyn1 wrote:
> The ONLY benefit derived from cooking with cast iron is building > masturbatory stamina. > I will defer to your superior experience. |
An advantage to using cast iron
On 11/6/2014 1:24 PM, wrote:
> On Thu, 06 Nov 2014 12:07:49 -1000, dsi1 > > wrote: > >> On 11/6/2014 11:39 AM, wrote: >>> On Thu, 06 Nov 2014 10:56:52 -1000, dsi1 >>> > wrote: >>>> Use no detergents on the surface - just plain old water. Dry the pan >>>> with a towel or just heat it up to remove the water off the surface. It >>>> takes only a few cooking cycles to develop a nice finish. >>> >>> Nooooooo water pls !! >>> >> >> I don't use water unless I have to. OTOH, there's a lot of times that I >> have to. I suppose I could use kitty litter instead. :-) > > No use coarse salt. > I'm not likely to waste good salt over this. OTOH, I did dump a bag of Himalayan salt due to too much quartz and other hard minerals in the salt. It was not fit for human consumption but at least I could have used it. The funny part is that before this planet is done, the salt will probably find it's way back to the sea and perhaps it will be mined again in a 100 million years from now. |
An advantage to using cast iron
On 06/11/2014 4:34 PM, dsi1 wrote:
> On 11/6/2014 1:24 PM, wrote: >> On Thu, 06 Nov 2014 12:07:49 -1000, dsi1 >> > wrote: >> >>> On 11/6/2014 11:39 AM, wrote: >>>> On Thu, 06 Nov 2014 10:56:52 -1000, dsi1 >>>> > wrote: >>>>> Use no detergents on the surface - just plain old water. Dry the pan >>>>> with a towel or just heat it up to remove the water off the >>>>> surface. It >>>>> takes only a few cooking cycles to develop a nice finish. >>>> >>>> Nooooooo water pls !! >>>> >>> >>> I don't use water unless I have to. OTOH, there's a lot of times that I >>> have to. I suppose I could use kitty litter instead. :-) >> >> No use coarse salt. >> > > I'm not likely to waste good salt over this. OTOH, I did dump a bag of > Himalayan salt due to too much quartz and other hard minerals in the > salt. It was not fit for human consumption but at least I could have > used it. The funny part is that before this planet is done, the salt > will probably find it's way back to the sea and perhaps it will be mined > again in a 100 million years from now. But that Himalayan salt is supposed to have spiritual properties, whatever that word means:-) Graham |
An advantage to using cast iron
On 11/6/2014 1:45 PM, graham wrote:
> > But that Himalayan salt is supposed to have spiritual properties, > whatever that word means:-) > Graham There is no doubt that the spirit is strong in the pink salt. Unfortunately, the karma level of my teeth was not up to snuff and the enamel was unable to process quartz particles without fracturing. The monks in Tibet are said to be able to bite through solid quartz fruit. We should all have teeth like that. |
An advantage to using cast iron
On 11/6/2014 2:08 PM, wrote:
> On Thu, 06 Nov 2014 13:34:04 -1000, dsi1 > > wrote: > >> On 11/6/2014 1:24 PM, wrote: >>> On Thu, 06 Nov 2014 12:07:49 -1000, dsi1 >>> > wrote: >>> >>>> On 11/6/2014 11:39 AM, wrote: >>>>> On Thu, 06 Nov 2014 10:56:52 -1000, dsi1 >>>>> > wrote: >>>>>> Use no detergents on the surface - just plain old water. Dry the pan >>>>>> with a towel or just heat it up to remove the water off the surface. It >>>>>> takes only a few cooking cycles to develop a nice finish. >>>>> >>>>> Nooooooo water pls !! >>>>> >>>> >>>> I don't use water unless I have to. OTOH, there's a lot of times that I >>>> have to. I suppose I could use kitty litter instead. :-) >>> >>> No use coarse salt. >>> >> >> I'm not likely to waste good salt over this. OTOH, I did dump a bag of >> Himalayan salt due to too much quartz and other hard minerals in the >> salt. It was not fit for human consumption but at least I could have >> used it. The funny part is that before this planet is done, the salt >> will probably find it's way back to the sea and perhaps it will be mined >> again in a 100 million years from now. > > I don't think anything resembling us will be around then, nor do we > deserve to be. > My guess is that it will be mined by robots who will export the salt to mermen on Neptune who will use it to make weapons of mass destruction. |
An advantage to using cast iron
On 11/6/2014 2:29 PM, wrote:
> On Thu, 06 Nov 2014 14:23:16 -1000, dsi1 > > wrote: > >> On 11/6/2014 2:08 PM, wrote: >>> On Thu, 06 Nov 2014 13:34:04 -1000, dsi1 >>> > wrote: >>> >>>> On 11/6/2014 1:24 PM, wrote: >>>>> On Thu, 06 Nov 2014 12:07:49 -1000, dsi1 >>>>> > wrote: >>>>> >>>>>> On 11/6/2014 11:39 AM, wrote: >>>>>>> On Thu, 06 Nov 2014 10:56:52 -1000, dsi1 >>>>>>> > wrote: >>>>>>>> Use no detergents on the surface - just plain old water. Dry the pan >>>>>>>> with a towel or just heat it up to remove the water off the surface. It >>>>>>>> takes only a few cooking cycles to develop a nice finish. >>>>>>> >>>>>>> Nooooooo water pls !! >>>>>>> >>>>>> >>>>>> I don't use water unless I have to. OTOH, there's a lot of times that I >>>>>> have to. I suppose I could use kitty litter instead. :-) >>>>> >>>>> No use coarse salt. >>>>> >>>> >>>> I'm not likely to waste good salt over this. OTOH, I did dump a bag of >>>> Himalayan salt due to too much quartz and other hard minerals in the >>>> salt. It was not fit for human consumption but at least I could have >>>> used it. The funny part is that before this planet is done, the salt >>>> will probably find it's way back to the sea and perhaps it will be mined >>>> again in a 100 million years from now. >>> >>> I don't think anything resembling us will be around then, nor do we >>> deserve to be. >>> >> >> My guess is that it will be mined by robots who will export the salt to >> mermen on Neptune who will use it to make weapons of mass destruction. > > And they will all bow to a holographic image of GWB ! > OK, now that's wacky beyond words. :-) |
An advantage to using cast iron
On 11/6/2014 2:53 PM, wrote:
> On Thu, 06 Nov 2014 14:32:17 -1000, dsi1 > > wrote: > >> On 11/6/2014 2:29 PM, wrote: >>> On Thu, 06 Nov 2014 14:23:16 -1000, dsi1 >>> > wrote: >>> >>>> On 11/6/2014 2:08 PM, wrote: >>>>> On Thu, 06 Nov 2014 13:34:04 -1000, dsi1 >>>>> > wrote: >>>>> >>>>>> On 11/6/2014 1:24 PM, wrote: >>>>>>> On Thu, 06 Nov 2014 12:07:49 -1000, dsi1 >>>>>>> > wrote: >>>>>>> >>>>>>>> On 11/6/2014 11:39 AM, wrote: >>>>>>>>> On Thu, 06 Nov 2014 10:56:52 -1000, dsi1 >>>>>>>>> > wrote: >>>>>>>>>> Use no detergents on the surface - just plain old water. Dry the pan >>>>>>>>>> with a towel or just heat it up to remove the water off the surface. It >>>>>>>>>> takes only a few cooking cycles to develop a nice finish. >>>>>>>>> >>>>>>>>> Nooooooo water pls !! >>>>>>>>> >>>>>>>> >>>>>>>> I don't use water unless I have to. OTOH, there's a lot of times that I >>>>>>>> have to. I suppose I could use kitty litter instead. :-) >>>>>>> >>>>>>> No use coarse salt. >>>>>>> >>>>>> >>>>>> I'm not likely to waste good salt over this. OTOH, I did dump a bag of >>>>>> Himalayan salt due to too much quartz and other hard minerals in the >>>>>> salt. It was not fit for human consumption but at least I could have >>>>>> used it. The funny part is that before this planet is done, the salt >>>>>> will probably find it's way back to the sea and perhaps it will be mined >>>>>> again in a 100 million years from now. >>>>> >>>>> I don't think anything resembling us will be around then, nor do we >>>>> deserve to be. >>>>> >>>> >>>> My guess is that it will be mined by robots who will export the salt to >>>> mermen on Neptune who will use it to make weapons of mass destruction. >>> >>> And they will all bow to a holographic image of GWB ! >>> >> >> OK, now that's wacky beyond words. :-) > > Well hopefully it's as wacky as your mermen on Neptune :) > Merman on Neptune are wacky alright but GWB is totally scary wacky because it's real! |
An advantage to using cast iron
On Thu, 06 Nov 2014 14:17:38 -1000, dsi1
> wrote: > On 11/6/2014 1:45 PM, graham wrote: > > > > But that Himalayan salt is supposed to have spiritual properties, > > whatever that word means:-) > > Graham > > There is no doubt that the spirit is strong in the pink salt. > Unfortunately, the karma level of my teeth was not up to snuff and the > enamel was unable to process quartz particles without fracturing. The > monks in Tibet are said to be able to bite through solid quartz fruit. > We should all have teeth like that. Try "Real Salt" from Utah. It's pink too... and it's ground fine. http://www.realsalt.com/ -- Avoid cutting yourself when slicing vegetables by getting someone else to hold them. |
An advantage to using cast iron
"dsi1" > wrote in message ... > On 11/6/2014 1:24 PM, wrote: >> On Thu, 06 Nov 2014 12:07:49 -1000, dsi1 >> > wrote: >> >>> On 11/6/2014 11:39 AM, wrote: >>>> On Thu, 06 Nov 2014 10:56:52 -1000, dsi1 >>>> > wrote: >>>>> Use no detergents on the surface - just plain old water. Dry the pan >>>>> with a towel or just heat it up to remove the water off the surface. >>>>> It >>>>> takes only a few cooking cycles to develop a nice finish. >>>> >>>> Nooooooo water pls !! >>>> >>> >>> I don't use water unless I have to. OTOH, there's a lot of times that I >>> have to. I suppose I could use kitty litter instead. :-) >> >> No use coarse salt. >> > > I'm not likely to waste good salt over this. OTOH, I did dump a bag of > Himalayan salt due to too much quartz and other hard minerals in the salt. > It was not fit for human consumption but at least I could have used it. > The funny part is that before this planet is done, the salt will probably > find it's way back to the sea and perhaps it will be mined again in a 100 > million years from now. Of course you could have used that salt on your paths when it snows and freezes over ... oh wait ... ;-) -- http://www.helpforheroes.org.uk/shop/ |
An advantage to using cast iron
> wrote in message ... > On Thu, 06 Nov 2014 16:45:11 -0700, graham > wrote: > >>On 06/11/2014 4:34 PM, dsi1 wrote: >>> On 11/6/2014 1:24 PM, wrote: >>>> On Thu, 06 Nov 2014 12:07:49 -1000, dsi1 >>>> > wrote: >>>> >>>>> On 11/6/2014 11:39 AM, wrote: >>>>>> On Thu, 06 Nov 2014 10:56:52 -1000, dsi1 >>>>>> > wrote: >>>>>>> Use no detergents on the surface - just plain old water. Dry the pan >>>>>>> with a towel or just heat it up to remove the water off the >>>>>>> surface. It >>>>>>> takes only a few cooking cycles to develop a nice finish. >>>>>> >>>>>> Nooooooo water pls !! >>>>>> >>>>> >>>>> I don't use water unless I have to. OTOH, there's a lot of times that >>>>> I >>>>> have to. I suppose I could use kitty litter instead. :-) >>>> >>>> No use coarse salt. >>>> >>> >>> I'm not likely to waste good salt over this. OTOH, I did dump a bag of >>> Himalayan salt due to too much quartz and other hard minerals in the >>> salt. It was not fit for human consumption but at least I could have >>> used it. The funny part is that before this planet is done, the salt >>> will probably find it's way back to the sea and perhaps it will be mined >>> again in a 100 million years from now. >> >>But that Himalayan salt is supposed to have spiritual properties, >>whatever that word means:-) >>Graham > > Here I thought red wine was the thing with spiritual properties :) No dear, that's gin ;-) -- http://www.helpforheroes.org.uk/shop/ |
An advantage to using cast iron
"dsi1" > wrote in message ... > On 11/6/2014 2:29 PM, wrote: >> On Thu, 06 Nov 2014 14:23:16 -1000, dsi1 >> > wrote: >> >>> On 11/6/2014 2:08 PM, wrote: >>>> On Thu, 06 Nov 2014 13:34:04 -1000, dsi1 >>>> > wrote: >>>> >>>>> On 11/6/2014 1:24 PM, wrote: >>>>>> On Thu, 06 Nov 2014 12:07:49 -1000, dsi1 >>>>>> > wrote: >>>>>> >>>>>>> On 11/6/2014 11:39 AM, wrote: >>>>>>>> On Thu, 06 Nov 2014 10:56:52 -1000, dsi1 >>>>>>>> > wrote: >>>>>>>>> Use no detergents on the surface - just plain old water. Dry the >>>>>>>>> pan >>>>>>>>> with a towel or just heat it up to remove the water off the >>>>>>>>> surface. It >>>>>>>>> takes only a few cooking cycles to develop a nice finish. >>>>>>>> >>>>>>>> Nooooooo water pls !! >>>>>>>> >>>>>>> >>>>>>> I don't use water unless I have to. OTOH, there's a lot of times >>>>>>> that I >>>>>>> have to. I suppose I could use kitty litter instead. :-) >>>>>> >>>>>> No use coarse salt. >>>>>> >>>>> >>>>> I'm not likely to waste good salt over this. OTOH, I did dump a bag of >>>>> Himalayan salt due to too much quartz and other hard minerals in the >>>>> salt. It was not fit for human consumption but at least I could have >>>>> used it. The funny part is that before this planet is done, the salt >>>>> will probably find it's way back to the sea and perhaps it will be >>>>> mined >>>>> again in a 100 million years from now. >>>> >>>> I don't think anything resembling us will be around then, nor do we >>>> deserve to be. >>>> >>> >>> My guess is that it will be mined by robots who will export the salt to >>> mermen on Neptune who will use it to make weapons of mass destruction. >> >> And they will all bow to a holographic image of GWB ! >> > > OK, now that's wacky beyond words. :-) Meanwhile, back on planet earth with its pesky rusted cast iron pans ... -- http://www.helpforheroes.org.uk/shop/ |
An advantage to using cast iron
On Thu, 06 Nov 2014 17:39:03 -0400, wrote:
> >Nooooooo water pls !! I do, very hot water occasionally. |
An advantage to using cast iron
On Thu, 06 Nov 2014 18:10:00 -0500, Brooklyn1
> wrote: >The ONLY benefit derived from cooking with cast iron is building >masturbatory stamina. You're an imbecile. |
An advantage to using cast iron
On Thu, 06 Nov 2014 18:11:28 -0500, Dave Smith
> wrote: >On 2014-11-06 6:10 PM, Brooklyn1 wrote: >> The ONLY benefit derived from cooking with cast iron is building >> masturbatory stamina. >> > >I will defer to your superior experience. And undoubtedly it is extremely superior. Someone who harasses women over the phone surely has a heavily blistered hand. |
An advantage to using cast iron
On Tue, 04 Nov 2014 20:14:28 -0500, Dave Smith
> wrote: Just came across this article on how to clean a cast iron pan... worst advice I've ever seen! Here's how the article begins: "When a cast iron item from your kitchen becomes messy it doesn’t necessarily mean that it can’t be used anymore and has to be thrown out" Very Bovian-like logic... It continues: " As everything can be reconditioned in a more or less simple way, so are cast iron items too. So here is a great way of how to recondition cast iron, without using chemicals, special tools or making a huge effort. You will need: aerosol oven cleaner" http://www.goodshomedesign.com/easy-...comment-621195 |
An advantage to using cast iron
On Tue, 04 Nov 2014 20:14:28 -0500, Dave Smith
> wrote: Just came across this article on how to clean a cast iron pan... worst advice I've ever seen! Here's how the article begins: "When a cast iron item from your kitchen becomes messy it doesn’t necessarily mean that it can’t be used anymore and has to be thrown out" Very Bovian-like logic... It continues: " As everything can be reconditioned in a more or less simple way, so are cast iron items too. So here is a great way of how to recondition cast iron, without using chemicals, special tools or making a huge effort. You will need: aerosol oven cleaner" http://www.goodshomedesign.com/easy-...comment-621195 |
An advantage to using cast iron
On Thursday, November 6, 2014 4:12:50 PM UTC-10, sf wrote:
> On Thu, 06 Nov 2014 14:17:38 -1000, dsi1 > > wrote: > > > On 11/6/2014 1:45 PM, graham wrote: > > > > > > But that Himalayan salt is supposed to have spiritual properties, > > > whatever that word means:-) > > > Graham > > > > There is no doubt that the spirit is strong in the pink salt. > > Unfortunately, the karma level of my teeth was not up to snuff and the > > enamel was unable to process quartz particles without fracturing. The > > monks in Tibet are said to be able to bite through solid quartz fruit. > > We should all have teeth like that. > > Try "Real Salt" from Utah. It's pink too... and it's ground fine. > http://www.realsalt.com/ > > > -- > Avoid cutting yourself when slicing vegetables by getting someone else to hold them. They say that the force of the Latter Day Saints is strong in the pink salt. :-) |
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