Its great to see that you are promoting the use of cast iron cookware.
Non-Stick (teflon) is the WORST thing you can use to cook with. Not only is it toxic, but your food will never taste right being cooked in it.
A few comments on your article...
First off, it is perfectly OK to use modern soaps to clean your seasoned cast iron. Way back when everyone used cast iron most soap was made with lye, and lye will dissolve the seasoning. In fact I use a lye bath to safely strip cast iron of its seasoning. Modern soaps have 0 lye, and dish detergent such as Dawn will not do any damage to your seasoning.
Secondly you can use pretty much any oil to season your cast iron, but you have to use a much higher temp to keep it from gumming up. Crisco (shortening) has a very low smoke point, and that is why you are able to season your cast iron with it using low temps. I usually use shortening as well, but I use my outdoor grill and between 400° to 450° temps. Vegetable oils like canola carbonize just fine at those temps. Cast iron has no problem handling temperatures at and above 500°, as long as its not heated or cooled too rapidly.
They have great articles written by guys/gals who have been collecting and using cast iron for decades. Also they are very helpful in answering any questions you have.
Jeremy
jackin
September 06, 2007
Do not try the self cleaning oven rumor, I did and now my pot is messed up, I've got to start all over now.
el_wombato
June 15, 2007
Another technique to strip cast iron is to run it through the self-cleaning cycle on your oven. So I've heard.
DesigningMom
June 02, 2007
I loved my cast iron cookware until I injured both my wrists hand watering tons of container plants last summer and I had to give up using them. I did pass them on to our daughter for her first apartment though.
I have a different way of cleaning them...
Once the food was removed and the pan was still very hot (leave the burner on until later) I poured a cup of cool water into the pan.
I then scraped the inside of the pan with a sturdy, but inexpensive metal spatula. This is not the time to use your best chrome plated utensils.
Next give the pan a good rince in the sink, using of a dish brush if necessary to remove any remaining food particles.
Wipe off any excess water with a clean lint free towel.
Last, but a very important step, would be to replace the damp pan back on the still hot burner. You may now turn off the burner.
Once your pan is cool and dry you may choose to rub it with a bit of olive oil placing a paper towel over it and store it in a place of your choosing.
kadeline
May 26, 2007
forget oven cleaner. Max out the temp on your oven and pop your cast iron in there for at least an hour to burn off the rust
Caya123
May 26, 2007
I once cracked a cast-iron griddle, by putting it on two burners, and having one on high and forgetting to turn on the other burner. Amazingly enough, the crack didn't go all the way to the other side, and I could still use the griddle. But I have a hard time imagining how a cast-iron skillet could get warped- wow.
felisaudis
May 25, 2007
I've bought some good cast iron from flea markets, but then I also got a few skillets that were warped. Always be sure that it will sit level unles you are only going to be using it on a camp fire/grill. It drives me nuts on my stovetop!
Livens
Hi,
Its great to see that you are promoting the use of cast iron cookware.
Non-Stick (teflon) is the WORST thing you can use to cook with. Not only is it toxic, but your food will never taste right being cooked in it.
A few comments on your article...
First off, it is perfectly OK to use modern soaps to clean your seasoned cast iron. Way back when everyone used cast iron most soap was made with lye, and lye will dissolve the seasoning. In fact I use a lye bath to safely strip cast iron of its seasoning. Modern soaps have 0 lye, and dish detergent such as Dawn will not do any damage to your seasoning.
Secondly you can use pretty much any oil to season your cast iron, but you have to use a much higher temp to keep it from gumming up. Crisco (shortening) has a very low smoke point, and that is why you are able to season your cast iron with it using low temps. I usually use shortening as well, but I use my outdoor grill and between 400° to 450° temps. Vegetable oils like canola carbonize just fine at those temps. Cast iron has no problem handling temperatures at and above 500°, as long as its not heated or cooled too rapidly.
If you need help with your cast iron I would recommend this forum, http://www.griswoldandwagner.com/cgi-bin/yabb/YaBB.pl
They have great articles written by guys/gals who have been collecting and using cast iron for decades. Also they are very helpful in answering any questions you have.
Jeremy
jackin
el_wombato
DesigningMom
I loved my cast iron cookware until I injured both my wrists hand watering tons of container plants last summer and I had to give up using them. I did pass them on to our daughter for her first apartment though.
I have a different way of cleaning them...
Once your pan is cool and dry you may choose to rub it with a bit of olive oil placing a paper towel over it and store it in a place of your choosing.
kadeline
Caya123
felisaudis
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