Re: CS>Non Stick Cookware

[Jerry Durand]

Cast iron is inherently porous, that's what you fill up with the
seasoned oil.  When seasoned, it will be pretty smooth.

If you have large lumps or holes, that's a problem. 

On 06/06/2016 12:28 PM, Dan Nave wrote:
> When I bought my cast iron skillet several years back I noticed that
> the surface was quite uneven, not flat and smooth like you would
> expect.  After using it seems pretty flat but I wondered if it would
> have been better if the frying surface was buffed down to make it
> flatter before seasoning.  A
> Anybody do this?

-- 
Jerry Durand, Durand Interstellar, Inc.  http://interstellar.com
tel: +1 408 356-3886, USA toll free: 1 866 356-3886

Re: CS>Non Stick Cookware

[Dan Nave]

When I bought my cast iron skillet several years back I noticed that the
surface was quite uneven, not flat and smooth like you would expect.  After
using it seems pretty flat but I wondered if it would have been better if
the frying surface was buffed down to make it flatter before seasoning.  A
Anybody do this?


On Sat, Jun 4, 2016 at 10:16 AM,  wrote:

> Thanks, Cassidy!
>
> The link was helpful.   The skillet I seasoned yesterday turned out sticky
> and the link u gave told me why, too much lard.   So now I'm doing the
> smaller skillet with less lard.   Practice makes perfect.
>
> Thank both u and Lola for all the input!
>
> Appreciatively,
>
> Gail
>
> Sent from my iPhone
>
> > On Jun 4, 2016, at 6:35 AM, cassidy  wrote:
> >
> > Gail,
> > I think that is a good idea... seems I saw that somewhere also... it
> just allows the oil to drip onto your baking sheet or foil lined rack.  The
> thing about iron skillets is you can't really mess up ... unless you wash
> with soap or leave it sitting in water.   and IF you do mess up - all you
> gotta do is re-season it.  I abused my terribly as a newly wed and it has
> survived beautifully after years of abuse - finally I learned what to do.
> > This is a good link:
> https://www.lodgemfg.com/use-and-care/seasoned-cast-iron-use-and-care.asp
> > I seasoned mine for several hours .. that link says just one ?? :/
> good luck and enjoy  :)
> >
> >> On 6/3/2016 10:55 AM, wanda85...@yahoo.com wrote:
> >> Cassidy,
> >>
> >> The skillets are old/used and don't even know where I got them, maybe a
> yard sale or something.
> >
> >
> > --
> > The Silver List is a moderated forum for discussing Colloidal Silver.
> > Rules and Instructions: http://www.silverlist.org
> >
> > Unsubscribe:
> > 
> > Archives:
> http://www.mail-archive.com/silver-list@eskimo.com/maillist.html
> >
> > Off-Topic discussions: 
> > List Owner: Mike Devour 
> >
> >
>
>

Re: CS>Non Stick Cookware

[wanda85929]

Thanks, Cassidy!

The link was helpful.   The skillet I seasoned yesterday turned out sticky and 
the link u gave told me why, too much lard.   So now I'm doing the smaller 
skillet with less lard.   Practice makes perfect.  

Thank both u and Lola for all the input!

Appreciatively,

Gail

Sent from my iPhone

> On Jun 4, 2016, at 6:35 AM, cassidy  wrote:
> 
> Gail,
> I think that is a good idea... seems I saw that somewhere also... it just 
> allows the oil to drip onto your baking sheet or foil lined rack.  The thing 
> about iron skillets is you can't really mess up ... unless you wash with soap 
> or leave it sitting in water.   and IF you do mess up - all you gotta do is 
> re-season it.  I abused my terribly as a newly wed and it has survived 
> beautifully after years of abuse - finally I learned what to do.
> This is a good link: 
> https://www.lodgemfg.com/use-and-care/seasoned-cast-iron-use-and-care.asp
> I seasoned mine for several hours .. that link says just one ?? :/good 
> luck and enjoy  :)
> 
>> On 6/3/2016 10:55 AM, wanda85...@yahoo.com wrote:
>> Cassidy,
>> 
>> The skillets are old/used and don't even know where I got them, maybe a yard 
>> sale or something.
> 
> 
> --
> The Silver List is a moderated forum for discussing Colloidal Silver.
> Rules and Instructions: http://www.silverlist.org
> 
> Unsubscribe:
> 
> Archives:  http://www.mail-archive.com/silver-list@eskimo.com/maillist.html
> 
> Off-Topic discussions: 
> List Owner: Mike Devour 
> 
> 

Re: CS>Non Stick Cookware

[cassidy]

Gail,
I think that is a good idea... seems I saw that somewhere also... it 
just allows the oil to drip onto your baking sheet or foil lined rack.  
The thing about iron skillets is you can't really mess up ... unless you 
wash with soap or leave it sitting in water.   and IF you do mess up - 
all you gotta do is re-season it.  I abused my terribly as a newly wed 
and it has survived beautifully after years of abuse - finally I learned 
what to do.
This is a good link: 
https://www.lodgemfg.com/use-and-care/seasoned-cast-iron-use-and-care.asp
I seasoned mine for several hours .. that link says just one ?? :/
good luck and enjoy  :)


On 6/3/2016 10:55 AM, wanda85...@yahoo.com wrote:

Cassidy,

The skillets are old/used and don't even know where I got them, maybe a yard 
sale or something.




--
The Silver List is a moderated forum for discussing Colloidal Silver.
 Rules and Instructions: http://www.silverlist.org

Unsubscribe:
 
Archives: 
 http://www.mail-archive.com/silver-list@eskimo.com/maillist.html


Off-Topic discussions: 
List Owner: Mike Devour 

Re: CS>Non Stick Cookware

[phoenix23...@tds.net]

Gail.. I agree about it not necessarily hurting anything (upside down).  Just 
doesn't
seem very logical to me.  But.. what do I know?  LOL.  Let us know how your 
skillet turns
out, okay?
Lola
- Original Message -
From: wanda85...@yahoo.com
To: silver-list@eskimo.com
Sent: Fri, 03 Jun 2016 15:22:57 -0400 (EDT)
Subject: Re: CS>Non Stick Cookware

Lola,

Thank u again!   My grandson says u can learn how to do anything u need to do 
on the internet,  but I like to be able to interact with the person and ask 
question back and forth.  I was thinking the same thing as u about why season 
the outside of the pan but did it cuz they said to.  I doubt if it really hurts 
one way or the other.  No clue tho as why u turn it upside down.  I'm going to 
go turn it right side up now. Lol

Gail

Sent from my iPhone

> On Jun 3, 2016, at 12:10 PM, "phoenix23...@tds.net" <phoenix23...@tds.net> 
> wrote:
> 
> Gail. I have never seasoned my skillet(s) by putting them in the oven, 
> upside-down.  When
> I googled 'seasoning an iron skillet' and read a few posts, I saw that most 
> of them suggested
> this upside down thing.  They also recommended 'oiling' the skillet both on 
> the inside and
> on the outside of the pan.  I think that is why they suggest turning the 
> skillet upside down. 
> .. to catch any drips from this outside application. This seems kind of 
> defeating the point
> of seasoning the inside of the skillet which is to let the oil/grease soak 
> into the cooking area,
> right?  But, maybe that is just me and my reasoning.   
> 
> They also recommend some high temps but
> less 'baking' time.  To be honest, I have never heard of seasoning the 
> outside of an iron 
> skillet.  Maybe someone else in the group has but I never have.  Not that it 
> is wrong necessarily,
> but it sure is different.  lol  Remember, whatever you do, whichever method 
> you choose, you can
> always reseason the skillet as often as you like.  Just don't let the 
> oil/grease build up and get
> 'tacky' on you.
> Lola
> - Original Message -
> From: wanda85...@yahoo.com
> To: silver-list@eskimo.com
> Sent: Fri, 03 Jun 2016 14:50:43 -0400 (EDT)
> Subject: Re: CS>Non Stick Cookware
> 
> Lola,
> 
> Thank u for the response.   But do u put ur skillet in the oven upside down 
> or right side up was what I really wanted to know?
> 
> I did Google as well and decided to put it upside down at 250 degrees.   But 
> is upside down actually necessary I'm wonderingly?
> 
> Gail
> 
> Sent from my iPad
> 
>> On Jun 3, 2016, at 11:07 AM, "phoenix23...@tds.net" <phoenix23...@tds.net> 
>> wrote:
>> 
>> I googled 'seasoning iron skillet'  and there are all kinds of instructions 
>> 'out there'.
>> As I said, I am just a city transplant to the country and have had to depend 
>> on mother-in
>> -law and friends to 'educate' me about tending livestock, gardening, 
>> canning, sewing and
>> crocheting and cooking from scratch.  And I thank them all for their 
>> patience and 
>> expertise.  
>> 
>> There was a learning curve of course and, looking back, I am sure I was the 
>> source of 
>> politely concealed amusement at times. The most consistent response that I 
>> would receive
>> to my questions was usually met with the question   "You did what?"  
>> Best advice?
>> Get how-to information before tackling something, not afterwards or in the 
>> middle of. 
>> 
>> So.. no internet 30 - 40 yrs ago, just word of mouth and sharing.  The low 
>> temp and long
>> 'bake' time was from my mother-in-law and it has worked so far for me.  I am 
>> sure that, as
>> they say, there is more than one way to 'skin a cat' or season a skillet so 
>> what ever works 
>> for a person is the protocol they should follow.
>> 
>> Oh.. just another hint that mother-in-law shared with me.  She always said 
>> to never give up
>> on a piece of cast iron cookware.  If a piece seems to have hopelessly caked 
>> on old frying
>> crud, especially on the outside, she said you could put it in a fire (like a 
>> fireplace) and
>> when the skillet/piece gets really, really hot, the crud will be baked off 
>> and any residue that
>> is left can be easily scraped off.  Now, I have never had to try that but I 
>> never forgot
>> her telling me that.   I have often wondered what the melt point is for an 
>> iron skillet and at
>> what temperature it would become a blob of molten metal? I don't think most 
>> fireplaces or wood-
>> stoves can get that hot tho.
>> Lola
>> - Original Message -
>

Re: CS>Non Stick Cookware

[wanda85929]

Lola,

Thank u again!   My grandson says u can learn how to do anything u need to do 
on the internet,  but I like to be able to interact with the person and ask 
question back and forth.  I was thinking the same thing as u about why season 
the outside of the pan but did it cuz they said to.  I doubt if it really hurts 
one way or the other.  No clue tho as why u turn it upside down.  I'm going to 
go turn it right side up now. Lol

Gail

Sent from my iPhone

> On Jun 3, 2016, at 12:10 PM, "phoenix23...@tds.net" <phoenix23...@tds.net> 
> wrote:
> 
> Gail. I have never seasoned my skillet(s) by putting them in the oven, 
> upside-down.  When
> I googled 'seasoning an iron skillet' and read a few posts, I saw that most 
> of them suggested
> this upside down thing.  They also recommended 'oiling' the skillet both on 
> the inside and
> on the outside of the pan.  I think that is why they suggest turning the 
> skillet upside down. 
> .. to catch any drips from this outside application. This seems kind of 
> defeating the point
> of seasoning the inside of the skillet which is to let the oil/grease soak 
> into the cooking area,
> right?  But, maybe that is just me and my reasoning.   
> 
> They also recommend some high temps but
> less 'baking' time.  To be honest, I have never heard of seasoning the 
> outside of an iron 
> skillet.  Maybe someone else in the group has but I never have.  Not that it 
> is wrong necessarily,
> but it sure is different.  lol  Remember, whatever you do, whichever method 
> you choose, you can
> always reseason the skillet as often as you like.  Just don't let the 
> oil/grease build up and get
> 'tacky' on you.
> Lola
> - Original Message -
> From: wanda85...@yahoo.com
> To: silver-list@eskimo.com
> Sent: Fri, 03 Jun 2016 14:50:43 -0400 (EDT)
> Subject: Re: CS>Non Stick Cookware
> 
> Lola,
> 
> Thank u for the response.   But do u put ur skillet in the oven upside down 
> or right side up was what I really wanted to know?
> 
> I did Google as well and decided to put it upside down at 250 degrees.   But 
> is upside down actually necessary I'm wonderingly?
> 
> Gail
> 
> Sent from my iPad
> 
>> On Jun 3, 2016, at 11:07 AM, "phoenix23...@tds.net" <phoenix23...@tds.net> 
>> wrote:
>> 
>> I googled 'seasoning iron skillet'  and there are all kinds of instructions 
>> 'out there'.
>> As I said, I am just a city transplant to the country and have had to depend 
>> on mother-in
>> -law and friends to 'educate' me about tending livestock, gardening, 
>> canning, sewing and
>> crocheting and cooking from scratch.  And I thank them all for their 
>> patience and 
>> expertise.  
>> 
>> There was a learning curve of course and, looking back, I am sure I was the 
>> source of 
>> politely concealed amusement at times. The most consistent response that I 
>> would receive
>> to my questions was usually met with the question   "You did what?"  
>> Best advice?
>> Get how-to information before tackling something, not afterwards or in the 
>> middle of. 
>> 
>> So.. no internet 30 - 40 yrs ago, just word of mouth and sharing.  The low 
>> temp and long
>> 'bake' time was from my mother-in-law and it has worked so far for me.  I am 
>> sure that, as
>> they say, there is more than one way to 'skin a cat' or season a skillet so 
>> what ever works 
>> for a person is the protocol they should follow.
>> 
>> Oh.. just another hint that mother-in-law shared with me.  She always said 
>> to never give up
>> on a piece of cast iron cookware.  If a piece seems to have hopelessly caked 
>> on old frying
>> crud, especially on the outside, she said you could put it in a fire (like a 
>> fireplace) and
>> when the skillet/piece gets really, really hot, the crud will be baked off 
>> and any residue that
>> is left can be easily scraped off.  Now, I have never had to try that but I 
>> never forgot
>> her telling me that.   I have often wondered what the melt point is for an 
>> iron skillet and at
>> what temperature it would become a blob of molten metal? I don't think most 
>> fireplaces or wood-
>> stoves can get that hot tho.
>> Lola
>> - Original Message -
>> From: wanda85...@yahoo.com
>> To: silver-list@eskimo.com
>> Sent: Fri, 03 Jun 2016 11:55:25 -0400 (EDT)
>> Subject: Re: CS>Non Stick Cookware
>> 
>> Cassidy,
>> 
>> The skillets are old/used and don't even know where I got them, maybe a yard 
>> sale or something.   
>> 
>> I'm trying to season one

Re: CS>Non Stick Cookware

[phoenix23...@tds.net]

Gail. I have never seasoned my skillet(s) by putting them in the oven, 
upside-down.  When
I googled 'seasoning an iron skillet' and read a few posts, I saw that most of 
them suggested
this upside down thing.  They also recommended 'oiling' the skillet both on the 
inside and
on the outside of the pan.  I think that is why they suggest turning the 
skillet upside down. 
.. to catch any drips from this outside application. This seems kind of 
defeating the point
of seasoning the inside of the skillet which is to let the oil/grease soak into 
the cooking area,
right?  But, maybe that is just me and my reasoning.   

They also recommend some high temps but
less 'baking' time.  To be honest, I have never heard of seasoning the outside 
of an iron 
skillet.  Maybe someone else in the group has but I never have.  Not that it is 
wrong necessarily,
but it sure is different.  lol  Remember, whatever you do, whichever method you 
choose, you can
always reseason the skillet as often as you like.  Just don't let the 
oil/grease build up and get
'tacky' on you.
Lola
- Original Message -
From: wanda85...@yahoo.com
To: silver-list@eskimo.com
Sent: Fri, 03 Jun 2016 14:50:43 -0400 (EDT)
Subject: Re: CS>Non Stick Cookware

Lola,

Thank u for the response.   But do u put ur skillet in the oven upside down or 
right side up was what I really wanted to know?

I did Google as well and decided to put it upside down at 250 degrees.   But is 
upside down actually necessary I'm wonderingly?

Gail

Sent from my iPad

> On Jun 3, 2016, at 11:07 AM, "phoenix23...@tds.net" <phoenix23...@tds.net> 
> wrote:
> 
> I googled 'seasoning iron skillet'  and there are all kinds of instructions 
> 'out there'.
> As I said, I am just a city transplant to the country and have had to depend 
> on mother-in
> -law and friends to 'educate' me about tending livestock, gardening, canning, 
> sewing and
> crocheting and cooking from scratch.  And I thank them all for their patience 
> and 
> expertise.  
> 
> There was a learning curve of course and, looking back, I am sure I was the 
> source of 
> politely concealed amusement at times. The most consistent response that I 
> would receive
> to my questions was usually met with the question   "You did what?"  Best 
> advice?
> Get how-to information before tackling something, not afterwards or in the 
> middle of. 
> 
> So.. no internet 30 - 40 yrs ago, just word of mouth and sharing.  The low 
> temp and long
> 'bake' time was from my mother-in-law and it has worked so far for me.  I am 
> sure that, as
> they say, there is more than one way to 'skin a cat' or season a skillet so 
> what ever works 
> for a person is the protocol they should follow.
> 
> Oh.. just another hint that mother-in-law shared with me.  She always said to 
> never give up
> on a piece of cast iron cookware.  If a piece seems to have hopelessly caked 
> on old frying
> crud, especially on the outside, she said you could put it in a fire (like a 
> fireplace) and
> when the skillet/piece gets really, really hot, the crud will be baked off 
> and any residue that
> is left can be easily scraped off.  Now, I have never had to try that but I 
> never forgot
> her telling me that.   I have often wondered what the melt point is for an 
> iron skillet and at
> what temperature it would become a blob of molten metal? I don't think most 
> fireplaces or wood-
> stoves can get that hot tho.
> Lola
> - Original Message -
> From: wanda85...@yahoo.com
> To: silver-list@eskimo.com
> Sent: Fri, 03 Jun 2016 11:55:25 -0400 (EDT)
> Subject: Re: CS>Non Stick Cookware
> 
> Cassidy,
> 
> The skillets are old/used and don't even know where I got them, maybe a yard 
> sale or something.   
> 
> I'm trying to season one now but wanted to sake r u suppose to put the 
> skillet upside down in the over or right side up?  The reason I'm asking is 
> because I just googled what temp to use as there were a couple suggestion and 
> I wanted to get it right.  The website I just looked at said 325, so now I 
> have three options. Lol.  But it was suggested turning the skillet upside 
> down in the oven.  The thought never occurred to me.
> 
> Anybody that seasons their skillets are also welcomed to chime in.  Y'all 
> know more than me for sure.
> 
> Gail
> 
> Sent from my iPad
> 
>> On Jun 2, 2016, at 7:42 PM, cassidy <pcassi...@tx.rr.com> wrote:
>> 
>> there should be instructions on the iron skillet when you purchase it.  You 
>> just coat it with crisco or coconut oil . inside and outside - .be sure to 
>> set it on a baking pan when you put in the oven so no drips on your oven..  
>> I seasoned mine at a higher temperature... seems like 400-450 for ab

Re: CS>Non Stick Cookware

[wanda85929]

Lola,

Thank u for the response.   But do u put ur skillet in the oven upside down or 
right side up was what I really wanted to know?

I did Google as well and decided to put it upside down at 250 degrees.   But is 
upside down actually necessary I'm wonderingly?

Gail

Sent from my iPad

> On Jun 3, 2016, at 11:07 AM, "phoenix23...@tds.net" <phoenix23...@tds.net> 
> wrote:
> 
> I googled 'seasoning iron skillet'  and there are all kinds of instructions 
> 'out there'.
> As I said, I am just a city transplant to the country and have had to depend 
> on mother-in
> -law and friends to 'educate' me about tending livestock, gardening, canning, 
> sewing and
> crocheting and cooking from scratch.  And I thank them all for their patience 
> and 
> expertise.  
> 
> There was a learning curve of course and, looking back, I am sure I was the 
> source of 
> politely concealed amusement at times. The most consistent response that I 
> would receive
> to my questions was usually met with the question   "You did what?"  Best 
> advice?
> Get how-to information before tackling something, not afterwards or in the 
> middle of. 
> 
> So.. no internet 30 - 40 yrs ago, just word of mouth and sharing.  The low 
> temp and long
> 'bake' time was from my mother-in-law and it has worked so far for me.  I am 
> sure that, as
> they say, there is more than one way to 'skin a cat' or season a skillet so 
> what ever works 
> for a person is the protocol they should follow.
> 
> Oh.. just another hint that mother-in-law shared with me.  She always said to 
> never give up
> on a piece of cast iron cookware.  If a piece seems to have hopelessly caked 
> on old frying
> crud, especially on the outside, she said you could put it in a fire (like a 
> fireplace) and
> when the skillet/piece gets really, really hot, the crud will be baked off 
> and any residue that
> is left can be easily scraped off.  Now, I have never had to try that but I 
> never forgot
> her telling me that.   I have often wondered what the melt point is for an 
> iron skillet and at
> what temperature it would become a blob of molten metal? I don't think most 
> fireplaces or wood-
> stoves can get that hot tho.
> Lola
> ----- Original Message -
> From: wanda85...@yahoo.com
> To: silver-list@eskimo.com
> Sent: Fri, 03 Jun 2016 11:55:25 -0400 (EDT)
> Subject: Re: CS>Non Stick Cookware
> 
> Cassidy,
> 
> The skillets are old/used and don't even know where I got them, maybe a yard 
> sale or something.   
> 
> I'm trying to season one now but wanted to sake r u suppose to put the 
> skillet upside down in the over or right side up?  The reason I'm asking is 
> because I just googled what temp to use as there were a couple suggestion and 
> I wanted to get it right.  The website I just looked at said 325, so now I 
> have three options. Lol.  But it was suggested turning the skillet upside 
> down in the oven.  The thought never occurred to me.
> 
> Anybody that seasons their skillets are also welcomed to chime in.  Y'all 
> know more than me for sure.
> 
> Gail
> 
> Sent from my iPad
> 
>> On Jun 2, 2016, at 7:42 PM, cassidy <pcassi...@tx.rr.com> wrote:
>> 
>> there should be instructions on the iron skillet when you purchase it.  You 
>> just coat it with crisco or coconut oil . inside and outside - .be sure to 
>> set it on a baking pan when you put in the oven so no drips on your oven..  
>> I seasoned mine at a higher temperature... seems like 400-450 for about 6 
>> hrs ..never wash with soap .  and when you clean it .. then sit it on a 
>> hot burner to dry it and wipe with oil before putting away.  Awesome.  My 
>> skillet is really old... about 50 yrs.  they never wear out .. this is 
>> something you pass on to your kids .  I have some of my mom's pieces.
>> 
>>> On 6/2/2016 5:50 PM, wanda85...@yahoo.com wrote:
>>> Hi Lola,
>>> 
>>> I'm just curious, when baking the skillet, does the Crisco smoke up the 
>>> oven?   If so, do u cover the skillet to keep it from escaping?
>>> 
>>> Thanks,
>>> 
>>> Gail
>>> 
>>> Anyhow, she showed me how to season a cast iron skillet.  Used to... you 
>>> would
>>> slather up the skillet up real good with Crisco (this was back before 
>>> trans-fats were
>>> frowned upon) and put it in a 200 - 250 degree oven for  4 - 6  hours.  You 
>>> would
>>> wipe out any excess, unabsorbed Crisco and you would be good to go. You 
>>> never
>>> wanted that skillet to 'dry out' during that baking time and would add 
>>> extra Crisco

Re: CS>Non Stick Cookware

[phoenix23...@tds.net]

I googled 'seasoning iron skillet'  and there are all kinds of instructions 
'out there'.
As I said, I am just a city transplant to the country and have had to depend on 
mother-in
-law and friends to 'educate' me about tending livestock, gardening, canning, 
sewing and
crocheting and cooking from scratch.  And I thank them all for their patience 
and 
expertise.  

There was a learning curve of course and, looking back, I am sure I was the 
source of 
politely concealed amusement at times. The most consistent response that I 
would receive
to my questions was usually met with the question   "You did what?"  Best 
advice?
Get how-to information before tackling something, not afterwards or in the 
middle of. 

So.. no internet 30 - 40 yrs ago, just word of mouth and sharing.  The low temp 
and long
'bake' time was from my mother-in-law and it has worked so far for me.  I am 
sure that, as
they say, there is more than one way to 'skin a cat' or season a skillet so 
what ever works 
for a person is the protocol they should follow.

Oh.. just another hint that mother-in-law shared with me.  She always said to 
never give up
on a piece of cast iron cookware.  If a piece seems to have hopelessly caked on 
old frying
crud, especially on the outside, she said you could put it in a fire (like a 
fireplace) and
when the skillet/piece gets really, really hot, the crud will be baked off and 
any residue that
is left can be easily scraped off.  Now, I have never had to try that but I 
never forgot
her telling me that.   I have often wondered what the melt point is for an iron 
skillet and at
what temperature it would become a blob of molten metal? I don't think most 
fireplaces or wood-
stoves can get that hot tho.
Lola
- Original Message -
From: wanda85...@yahoo.com
To: silver-list@eskimo.com
Sent: Fri, 03 Jun 2016 11:55:25 -0400 (EDT)
Subject: Re: CS>Non Stick Cookware

Cassidy,

The skillets are old/used and don't even know where I got them, maybe a yard 
sale or something.   

I'm trying to season one now but wanted to sake r u suppose to put the skillet 
upside down in the over or right side up?  The reason I'm asking is because I 
just googled what temp to use as there were a couple suggestion and I wanted to 
get it right.  The website I just looked at said 325, so now I have three 
options. Lol.  But it was suggested turning the skillet upside down in the 
oven.  The thought never occurred to me.

Anybody that seasons their skillets are also welcomed to chime in.  Y'all know 
more than me for sure.

Gail

Sent from my iPad

> On Jun 2, 2016, at 7:42 PM, cassidy <pcassi...@tx.rr.com> wrote:
> 
> there should be instructions on the iron skillet when you purchase it.  You 
> just coat it with crisco or coconut oil . inside and outside - .be sure to 
> set it on a baking pan when you put in the oven so no drips on your oven..  I 
> seasoned mine at a higher temperature... seems like 400-450 for about 6 hrs 
> ..never wash with soap .  and when you clean it .. then sit it on a hot 
> burner to dry it and wipe with oil before putting away.  Awesome.  My skillet 
> is really old... about 50 yrs.  they never wear out .. this is something you 
> pass on to your kids .  I have some of my mom's pieces.
> 
>> On 6/2/2016 5:50 PM, wanda85...@yahoo.com wrote:
>> Hi Lola,
>> 
>> I'm just curious, when baking the skillet, does the Crisco smoke up the 
>> oven?   If so, do u cover the skillet to keep it from escaping?
>> 
>> Thanks,
>> 
>> Gail
>> 
>> Anyhow, she showed me how to season a cast iron skillet.  Used to... you 
>> would
>> slather up the skillet up real good with Crisco (this was back before 
>> trans-fats were
>> frowned upon) and put it in a 200 - 250 degree oven for  4 - 6  hours.  You 
>> would
>> wipe out any excess, unabsorbed Crisco and you would be good to go. You never
>> wanted that skillet to 'dry out' during that baking time and would add extra 
>> Crisco
>> if need be.
>> 
>> Sent from my iPhone
>> 
>>> On May 31, 2016, at 8:41 PM, "phoenix23...@tds.net" <phoenix23...@tds.net> 
>>> wrote:
>>> 
>>> Anyhow, she showed me how to season a cast iron skillet.  Used to... you 
>>> would
>>> slather up the skillet up real good with Crisco (this was back before 
>>> trans-fats were
>>> frowned upon) and put it in a 200 - 250 degree oven for  4 - 6  hours.  You 
>>> would
>>> wipe out any excess, unabsorbed Crisco and you would be good to go. You 
>>> never
>>> wanted that skillet to 'dry out' during that baking time and would add 
>>> extra Crisco
>>> if need be.
>> 
>> --
>> The Silver List is a moderated forum for discussing Colloidal Silver.
>>   Rules and Instructions: http://www.silverlist.org
>> 
>> Unsubscribe:
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>> List Owner: Mike Devour <mailto:mdev...@eskimo.com>
> 

Re: CS>Non Stick Cookware

[wanda85929]

Cassidy,

The skillets are old/used and don't even know where I got them, maybe a yard 
sale or something.   

I'm trying to season one now but wanted to sake r u suppose to put the skillet 
upside down in the over or right side up?  The reason I'm asking is because I 
just googled what temp to use as there were a couple suggestion and I wanted to 
get it right.  The website I just looked at said 325, so now I have three 
options. Lol.  But it was suggested turning the skillet upside down in the 
oven.  The thought never occurred to me.

Anybody that seasons their skillets are also welcomed to chime in.  Y'all know 
more than me for sure.

Gail

Sent from my iPad

> On Jun 2, 2016, at 7:42 PM, cassidy  wrote:
> 
> there should be instructions on the iron skillet when you purchase it.  You 
> just coat it with crisco or coconut oil . inside and outside - .be sure to 
> set it on a baking pan when you put in the oven so no drips on your oven..  I 
> seasoned mine at a higher temperature... seems like 400-450 for about 6 hrs 
> ..never wash with soap .  and when you clean it .. then sit it on a hot 
> burner to dry it and wipe with oil before putting away.  Awesome.  My skillet 
> is really old... about 50 yrs.  they never wear out .. this is something you 
> pass on to your kids .  I have some of my mom's pieces.
> 
>> On 6/2/2016 5:50 PM, wanda85...@yahoo.com wrote:
>> Hi Lola,
>> 
>> I'm just curious, when baking the skillet, does the Crisco smoke up the 
>> oven?   If so, do u cover the skillet to keep it from escaping?
>> 
>> Thanks,
>> 
>> Gail
>> 
>> Anyhow, she showed me how to season a cast iron skillet.  Used to... you 
>> would
>> slather up the skillet up real good with Crisco (this was back before 
>> trans-fats were
>> frowned upon) and put it in a 200 - 250 degree oven for  4 - 6  hours.  You 
>> would
>> wipe out any excess, unabsorbed Crisco and you would be good to go. You never
>> wanted that skillet to 'dry out' during that baking time and would add extra 
>> Crisco
>> if need be.
>> 
>> Sent from my iPhone
>> 
>>> On May 31, 2016, at 8:41 PM, "phoenix23...@tds.net"  
>>> wrote:
>>> 
>>> Anyhow, she showed me how to season a cast iron skillet.  Used to... you 
>>> would
>>> slather up the skillet up real good with Crisco (this was back before 
>>> trans-fats were
>>> frowned upon) and put it in a 200 - 250 degree oven for  4 - 6  hours.  You 
>>> would
>>> wipe out any excess, unabsorbed Crisco and you would be good to go. You 
>>> never
>>> wanted that skillet to 'dry out' during that baking time and would add 
>>> extra Crisco
>>> if need be.
>> 
>> --
>> The Silver List is a moderated forum for discussing Colloidal Silver.
>>   Rules and Instructions: http://www.silverlist.org
>> 
>> Unsubscribe:
>>   
>> Archives:
>>   http://www.mail-archive.com/silver-list@eskimo.com/maillist.html
>> 
>> Off-Topic discussions: 
>> List Owner: Mike Devour 
> 

Re: CS>Non Stick Cookware

[S Khanna]

Dear Folks,I called one cast iron company re: the oil they use for seasoning (I 
think it was Lodge, but not sure) and they use coconut oil.
I've used it for re seasoning ever since and it works fine.
Just mentioning it as another option, as it's also better for ingestion.
Sally

  From: "phoenix23...@tds.net" <phoenix23...@tds.net>
 To: silver-list@eskimo.com 
 Sent: Thursday, June 2, 2016 7:22 PM
 Subject: Re: CS>Non Stick Cookware
   
Hi, Gail...  when you are seasoning the skillet, the low temp (200 - 250) 
doesn't seem to 
generate enough heat to make the Crisco smoke or, at least, that has been my 
experience.
The skillet will be absorbing the oil/grease etc and you really don't want a 
smoky flavor
imparted to the skillet.  You don't want the skillet to be 'dry' but you don't 
want the
oil/grease to be in puddles either. You don't want to use an oil or grease that 
has a 
low smoke point regardless.

Lola 
- Original Message -
From: wanda85...@yahoo.com
To: silver-list@eskimo.com
Sent: Thu, 02 Jun 2016 18:50:28 -0400 (EDT)
Subject: Re: CS>Non Stick Cookware

Hi Lola,

I'm just curious, when baking the skillet, does the Crisco smoke up the oven?  
If so, do u cover the skillet to keep it from escaping?

Thanks,

Gail

Anyhow, she showed me how to season a cast iron skillet.  Used to... you would
slather up the skillet up real good with Crisco (this was back before 
trans-fats were
frowned upon) and put it in a 200 - 250 degree oven for  4 - 6  hours.  You 
would
wipe out any excess, unabsorbed Crisco and you would be good to go. You never 
wanted that skillet to 'dry out' during that baking time and would add extra 
Crisco
if need be. 

Sent from my iPhone

> On May 31, 2016, at 8:41 PM, "phoenix23...@tds.net" <phoenix23...@tds.net> 
> wrote:
> 
> Anyhow, she showed me how to season a cast iron skillet.  Used to... you would
> slather up the skillet up real good with Crisco (this was back before 
> trans-fats were
> frowned upon) and put it in a 200 - 250 degree oven for  4 - 6  hours.  You 
> would
> wipe out any excess, unabsorbed Crisco and you would be good to go. You never 
> wanted that skillet to 'dry out' during that baking time and would add extra 
> Crisco
> if need be. 


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Re: CS>Non Stick Cookware

[cassidy]

there should be instructions on the iron skillet when you purchase it.  
You just coat it with crisco or coconut oil . inside and outside - .be 
sure to set it on a baking pan when you put in the oven so no drips on 
your oven..  I seasoned mine at a higher temperature... seems like 
400-450 for about 6 hrs ..never wash with soap .  and when you clean 
it .. then sit it on a hot burner to dry it and wipe with oil before 
putting away.  Awesome.  My skillet is really old... about 50 yrs.  they 
never wear out .. this is something you pass on to your kids .  I have 
some of my mom's pieces.


On 6/2/2016 5:50 PM, wanda85...@yahoo.com wrote:

Hi Lola,

I'm just curious, when baking the skillet, does the Crisco smoke up the oven?   
If so, do u cover the skillet to keep it from escaping?

Thanks,

Gail

Anyhow, she showed me how to season a cast iron skillet.  Used to... you would
slather up the skillet up real good with Crisco (this was back before 
trans-fats were
frowned upon) and put it in a 200 - 250 degree oven for  4 - 6  hours.  You 
would
wipe out any excess, unabsorbed Crisco and you would be good to go. You never
wanted that skillet to 'dry out' during that baking time and would add extra 
Crisco
if need be.

Sent from my iPhone


On May 31, 2016, at 8:41 PM, "phoenix23...@tds.net"  
wrote:

Anyhow, she showed me how to season a cast iron skillet.  Used to... you would
slather up the skillet up real good with Crisco (this was back before 
trans-fats were
frowned upon) and put it in a 200 - 250 degree oven for  4 - 6  hours.  You 
would
wipe out any excess, unabsorbed Crisco and you would be good to go. You never
wanted that skillet to 'dry out' during that baking time and would add extra 
Crisco
if need be.


--
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Re: CS>Non Stick Cookware

[phoenix23...@tds.net]

Hi, Gail...  when you are seasoning the skillet, the low temp (200 - 250) 
doesn't seem to 
generate enough heat to make the Crisco smoke or, at least, that has been my 
experience.
The skillet will be absorbing the oil/grease etc and you really don't want a 
smoky flavor
imparted to the skillet.  You don't want the skillet to be 'dry' but you don't 
want the
oil/grease to be in puddles either. You don't want to use an oil or grease that 
has a 
low smoke point regardless.

Lola 
- Original Message -
From: wanda85...@yahoo.com
To: silver-list@eskimo.com
Sent: Thu, 02 Jun 2016 18:50:28 -0400 (EDT)
Subject: Re: CS>Non Stick Cookware

Hi Lola,

I'm just curious, when baking the skillet, does the Crisco smoke up the oven?   
If so, do u cover the skillet to keep it from escaping?

Thanks,

Gail

Anyhow, she showed me how to season a cast iron skillet.  Used to... you would
slather up the skillet up real good with Crisco (this was back before 
trans-fats were
frowned upon) and put it in a 200 - 250 degree oven for  4 - 6  hours.  You 
would
wipe out any excess, unabsorbed Crisco and you would be good to go. You never 
wanted that skillet to 'dry out' during that baking time and would add extra 
Crisco
if need be. 

Sent from my iPhone

> On May 31, 2016, at 8:41 PM, "phoenix23...@tds.net" <phoenix23...@tds.net> 
> wrote:
> 
> Anyhow, she showed me how to season a cast iron skillet.  Used to... you would
> slather up the skillet up real good with Crisco (this was back before 
> trans-fats were
> frowned upon) and put it in a 200 - 250 degree oven for  4 - 6  hours.  You 
> would
> wipe out any excess, unabsorbed Crisco and you would be good to go. You never 
> wanted that skillet to 'dry out' during that baking time and would add extra 
> Crisco
> if need be. 


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Re: CS>Non Stick Cookware

[wanda85929]

Hi Lola,

I'm just curious, when baking the skillet, does the Crisco smoke up the oven?   
If so, do u cover the skillet to keep it from escaping?

Thanks,

Gail

Anyhow, she showed me how to season a cast iron skillet.  Used to... you would
slather up the skillet up real good with Crisco (this was back before 
trans-fats were
frowned upon) and put it in a 200 - 250 degree oven for  4 - 6  hours.  You 
would
wipe out any excess, unabsorbed Crisco and you would be good to go. You never 
wanted that skillet to 'dry out' during that baking time and would add extra 
Crisco
if need be. 

Sent from my iPhone

> On May 31, 2016, at 8:41 PM, "phoenix23...@tds.net"  
> wrote:
> 
> Anyhow, she showed me how to season a cast iron skillet.  Used to... you would
> slather up the skillet up real good with Crisco (this was back before 
> trans-fats were
> frowned upon) and put it in a 200 - 250 degree oven for  4 - 6  hours.  You 
> would
> wipe out any excess, unabsorbed Crisco and you would be good to go. You never 
> wanted that skillet to 'dry out' during that baking time and would add extra 
> Crisco
> if need be. 


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Re: CS>Non Stick Cookware

[Beth Toraason]

Me too!  A banana layer cake with coffee icing!  Who knew you needed to strain 
out the grounds?  Wow! 1950 something…….
Beth T
> On Jun 1, 2016, at 7:17 PM, cassidy  wrote:
> 
> LOL and I made a coffee cake for my new husband with ground coffee right out 
> of the container... bwahahaha
> 
> On 6/1/2016 2:48 PM, slickpic...@cox.net wrote:
>> "Of course this is from a person who once proudly cooked their first
>> Thanksgiving turkey for the whole family, not knowing there were innards
>> in there..."
>> 
>> Haha...that's great - I'm sure you're not the first (or last)!
>> 
>> Terry
>> 
>>  Jean Baugh  wrote:
> 
> 
> --
> The Silver List is a moderated forum for discussing Colloidal Silver.
> Rules and Instructions: http://www.silverlist.org
> 
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> 
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> 
> Off-Topic discussions: 
> List Owner: Mike Devour 
> 
> 

Re: CS>Non Stick Cookware

[cassidy]

LOL and I made a coffee cake for my new husband with ground coffee right 
out of the container... bwahahaha


On 6/1/2016 2:48 PM, slickpic...@cox.net wrote:

"Of course this is from a person who once proudly cooked their first
Thanksgiving turkey for the whole family, not knowing there were innards
in there..."

Haha...that's great - I'm sure you're not the first (or last)!

Terry

 Jean Baugh  wrote:



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Re: CS>Non Stick Cookware

[Dave Darrin]

That's the one
I bought the round skillet and my wife bought two  square ones , they (the
ones my wife bought) are different depths but the same otherwise.
Dave

On Wed, Jun 1, 2016 at 2:21 PM, Paul Steel <pste...@yahoo.com> wrote:

> Think this is the one there talking about
>
> http://www.copperchef.com/
>
>
>
>
> --
> *From:* Jerry Durand <jdur...@interstellar.com>
> *To:* silver-list@eskimo.com
> *Sent:* Wednesday, June 1, 2016 5:19 PM
> *Subject:* Re: CS>Non Stick Cookware
>
> By the way, what are these "television ads" you speak of?  I think I
> remember something from the days we watched TV off the air, but that's
> been some time.
>
> Oh, wait, I've seen advertisements for things like cigarettes on the
> "Olde Tyme TV" channels.  :)
>
> --
> Jerry Durand, Durand Interstellar, Inc.  http://interstellar.com
> tel: +1 408 356-3886, USA toll free: 1 866 356-3886
>
>
> --
> The Silver List is a moderated forum for discussing Colloidal Silver.
>   Rules and Instructions: http://www.silverlist.org
>
> Unsubscribe:
>   <mailto:silver-list-requ...@eskimo.com?subject=unsubscribe>
> Archives:
>   http://www.mail-archive.com/silver-list@eskimo.com/maillist.html
>
> Off-Topic discussions: <mailto:silver-off-topic-l...@eskimo.com>
> List Owner: Mike Devour <mailto:mdev...@eskimo.com>
>
>
>
>
>
>

Re: CS>Non Stick Cookware

[phoenix23...@tds.net]

Jean.. too funny.  I thought I was a pretty good cook until hubby moved us all
to the country.  Boy, did I find out how much I didn't know.  Thank goodness for
my sweet mother-in-law.  She had the patience of a saint.  
Lola  
- Original Message -
From: Jean Baugh 
To: silver-list@eskimo.com
Sent: Wed, 01 Jun 2016 15:34:39 -0400 (EDT)
Subject: CS>Non Stick Cookware

Hi,

I eliminate browning the bottom of cornbread by letting the cast iron
skillet get to smoking (using bacon grease), pouring the cornbread into
the skillet and letting it bubble before placing it in the oven.  Cook
until the top is the color you like and that¹s it; top and bottom are done.

Of course this is from a person who once proudly cooked their first
Thanksgiving turkey for the whole family, not knowing there were innards
in there, and no clue that cloves in the pumpkin pie meant ground cloves.

Jean

**

> 
>I have an iron skillet that is dedicated to baking cornbread and
>cornbread only.  You
>melt a good blob of lard/butter/coconut oil (the times have changed..lol)
> in a hot oven in
>your iron skillet, pull it out of the oven, pour in your batter.  Let it
>bake for 20 - 
>25 mins til set, remove from oven.  Cover the pan with a plate, invert
>the cake of 
>cornbread onto the plate and slip the cornbread back into the skillet,
>bottom-side up now.
>Continue to bake for another 10 - 15 mins.  Slide the cornbread out of
>the skillet onto 
>the serving plate.  Brush any crumbs out of the skillet and let cool
>before putting the
>skillet up.  I usually let it cool completely and then store it in a
>large Ziploc bag.  And
>I just dare anybody to use that skillet for anything but
>cornbread...lol.. After 30 years,
>it is perfect.
>Lola
>
>Lola, what temperature to u set the oven for this recipe?   Cast iron
>does seem to make things taste better.
>
>Gail
>
>Sent from my iPad
>
>> On May 31, 2016, at 8:41 PM, "phoenix23...@tds.net"
>> wrote:
>> 
>>  
>> I have an iron skillet that is dedicated to baking cornbread and
>>cornbread only.  You
>> melt a good blob of lard/butter/coconut oil (the times have
>>changed..lol)  in a hot oven in
>> your iron skillet, pull it out of the oven, pour in your batter.  Let
>>it bake for 20 -
>> 25 mins til set, remove from oven.  Cover the pan with a plate, invert
>>the cake of
>> cornbread onto the plate and slip the cornbread back into the skillet,
>>bottom-side up now.
>> Continue to bake for another 10 - 15 mins.  Slide the cornbread out of
>>the skillet onto
>> the serving plate.  Brush any crumbs out of the skillet and let cool
>>before putting the
>> skillet up.  I usually let it cool completely and then store it in a
>>large Ziploc bag.  And
>> I just dare anybody to use that skillet for anything but
>>cornbread...lol.. After 30 years,
>> it is perfect.
>>
>




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Re: CS>Non Stick Cookware

[phoenix23...@tds.net]

Jerry... I was just reading up on those solar ovens and they sound intriguing 
and they are certainly reasonably priced.  I would have loved to have had one 
of those things when a hurricane blew thru here a few years back and we were
without electricity for 4 - 5 days.  They say to just think of it like it is
a slow cooker/crock pot but no wires...lol
Lola
- Original Message -
From: Jerry Durand <jdur...@interstellar.com>
To: silver-list@eskimo.com
Sent: Wed, 01 Jun 2016 14:08:05 -0400 (EDT)
Subject: Re: CS>Non Stick Cookware

As long as we're on healthy, good tasting cooking...

We have a Sun Oven and can't believe what a nice job it does on things. 
Meats just somehow taste better!

Things like toss in a whole chicken* with next to nothing else in the
enameled covered rectangular pot, and after a few hours the skin is
browned, the chicken is falling off the bones (sometimes hart to pick it
up).

Important thing with solar ovens, forget everything you know about
cooking temperatures (unless you have an Aga or such stove), just think
"cook until it's done" with maybe some version of "hot cooking" vs "cool
cooking".

* (humor) I've found it is much better to take the chicken out of the
plastic bag first.  :)

-- 
Jerry Durand, Durand Interstellar, Inc.  http://interstellar.com
tel: +1 408 356-3886, USA toll free: 1 866 356-3886


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Re: CS>Non Stick Cookware

[phoenix23...@tds.net]

Wanda.. just pulled Nannie's cornbread recipe card and read where you can also 
heat the 
skillet on the range top and melt the butter/coconut oil ect.  You want the 
butter/oil 
hot enough so the cornbread mixture sizzles when you pour it into the  skillet.
You bake it at 350 degrees for 35 - 45 mins.
Lola  

- Original Message -
From: wanda85...@yahoo.com
To: silver-list@eskimo.com
Sent: Wed, 01 Jun 2016 13:57:36 -0400 (EDT)
Subject: Re: CS>Non Stick Cookware

 
I have an iron skillet that is dedicated to baking cornbread and cornbread 
only.  You
melt a good blob of lard/butter/coconut oil (the times have changed..lol)  in a 
hot oven in
your iron skillet, pull it out of the oven, pour in your batter.  Let it bake 
for 20 - 
25 mins til set, remove from oven.  Cover the pan with a plate, invert the cake 
of 
cornbread onto the plate and slip the cornbread back into the skillet, 
bottom-side up now.  
Continue to bake for another 10 - 15 mins.  Slide the cornbread out of the 
skillet onto 
the serving plate.  Brush any crumbs out of the skillet and let cool before 
putting the 
skillet up.  I usually let it cool completely and then store it in a large 
Ziploc bag.  And
I just dare anybody to use that skillet for anything but cornbread...lol.. 
After 30 years, 
it is perfect.
Lola

Lola, what temperature to u set the oven for this recipe?   Cast iron does seem 
to make things taste better.

Gail

Sent from my iPad

> On May 31, 2016, at 8:41 PM, "phoenix23...@tds.net" <phoenix23...@tds.net> 
> wrote:
> 
>  
> I have an iron skillet that is dedicated to baking cornbread and cornbread 
> only.  You
> melt a good blob of lard/butter/coconut oil (the times have changed..lol)  in 
> a hot oven in
> your iron skillet, pull it out of the oven, pour in your batter.  Let it bake 
> for 20 -
> 25 mins til set, remove from oven.  Cover the pan with a plate, invert the 
> cake of
> cornbread onto the plate and slip the cornbread back into the skillet, 
> bottom-side up now. 
> Continue to bake for another 10 - 15 mins.  Slide the cornbread out of the 
> skillet onto
> the serving plate.  Brush any crumbs out of the skillet and let cool before 
> putting the
> skillet up.  I usually let it cool completely and then store it in a large 
> Ziploc bag.  And
> I just dare anybody to use that skillet for anything but cornbread...lol.. 
> After 30 years,
> it is perfect.
> Lola


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Re: CS>Non Stick Cookware

[Paul Steel]

Think this is the one there talking about
http://www.copperchef.com/




  From: Jerry Durand <jdur...@interstellar.com>
 To: silver-list@eskimo.com 
 Sent: Wednesday, June 1, 2016 5:19 PM
 Subject: Re: CS>Non Stick Cookware
   
By the way, what are these "television ads" you speak of?  I think I
remember something from the days we watched TV off the air, but that's
been some time.

Oh, wait, I've seen advertisements for things like cigarettes on the
"Olde Tyme TV" channels.  :)

-- 
Jerry Durand, Durand Interstellar, Inc.  http://interstellar.com
tel: +1 408 356-3886, USA toll free: 1 866 356-3886


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Re: CS>Non Stick Cookware

[Jerry Durand]

By the way, what are these "television ads" you speak of?  I think I
remember something from the days we watched TV off the air, but that's
been some time.

Oh, wait, I've seen advertisements for things like cigarettes on the
"Olde Tyme TV" channels.  :)

-- 
Jerry Durand, Durand Interstellar, Inc.  http://interstellar.com
tel: +1 408 356-3886, USA toll free: 1 866 356-3886


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Re: CS>Non Stick Cookware

[MaryAnn Helland]

Thank you for the information Dave -- I've been vacillating... 
:-) 

On Wednesday, June 1, 2016 1:15 PM, Da Darrin  wrote:
 

 I bought a 12" skillet from the ad on tv and tried the melted cheese first and 
was amazed that it swished around just as advertised. Next I fried two eggs and 
tried the flip with the pan handle and I won't try that again as the eggs ended 
up on the stove top but the pan did as it is advertised. My wife liked it so 
well that she ordered two square pans with glass lids and is very happy with 
them.Dave
On Wed, Jun 1, 2016 at 6:36 AM, MaryAnn Helland  wrote:

Has anyone used the new copper ceramic pans being advertised on television?MA 

On Wednesday, June 1, 2016 6:30 AM, Ode Coyote  
wrote:
 

 My Mom gave me a 12"  Slip Stone pan about a year ago and it still does a 
great job. Seems indestructable.
 The Orgreenic pan I have was good for about 2 weeks than reverted to basically 
the same as cast iron.

ode

On Tue, May 31, 2016 at 9:12 AM, Teri Kavakos  wrote:

  Ceramic is good not totally non sick but use butter and it will do the job 
just fine.
 
 Teri
 
 On 5/31/2016 8:46 AM, Paul Steel wrote:
  
  Hey All 
  I recently bought mercola's cookware and for certain things its greatBUT 
for making eggs its terrible...Even putting in a ton of butter doesn't help.
  
  So my question is- Is there such a thing as a good nonstick pan?...If so, 
which one?? 
  Thanks Paul
  
   
 
 



   



  

Re: CS>Non Stick Cookware

[slickpicker]

"Of course this is from a person who once proudly cooked their first 
Thanksgiving turkey for the whole family, not knowing there were innards 
in there..."

Haha...that's great - I'm sure you're not the first (or last)!

Terry

 Jean Baugh  wrote: 

=
Hi,

I eliminate browning the bottom of cornbread by letting the cast iron
skillet get to smoking (using bacon grease), pouring the cornbread into
the skillet and letting it bubble before placing it in the oven.  Cook
until the top is the color you like and that¹s it; top and bottom are done.

Of course this is from a person who once proudly cooked their first
Thanksgiving turkey for the whole family, not knowing there were innards
in there, and no clue that cloves in the pumpkin pie meant ground cloves.

Jean

**

> 
>I have an iron skillet that is dedicated to baking cornbread and
>cornbread only.  You
>melt a good blob of lard/butter/coconut oil (the times have changed..lol)
> in a hot oven in
>your iron skillet, pull it out of the oven, pour in your batter.  Let it
>bake for 20 - 
>25 mins til set, remove from oven.  Cover the pan with a plate, invert
>the cake of 
>cornbread onto the plate and slip the cornbread back into the skillet,
>bottom-side up now.
>Continue to bake for another 10 - 15 mins.  Slide the cornbread out of
>the skillet onto 
>the serving plate.  Brush any crumbs out of the skillet and let cool
>before putting the
>skillet up.  I usually let it cool completely and then store it in a
>large Ziploc bag.  And
>I just dare anybody to use that skillet for anything but
>cornbread...lol.. After 30 years,
>it is perfect.
>Lola
>
>Lola, what temperature to u set the oven for this recipe?   Cast iron
>does seem to make things taste better.
>
>Gail
>
>Sent from my iPad
>
>> On May 31, 2016, at 8:41 PM, "phoenix23...@tds.net"
>> wrote:
>> 
>>  
>> I have an iron skillet that is dedicated to baking cornbread and
>>cornbread only.  You
>> melt a good blob of lard/butter/coconut oil (the times have
>>changed..lol)  in a hot oven in
>> your iron skillet, pull it out of the oven, pour in your batter.  Let
>>it bake for 20 -
>> 25 mins til set, remove from oven.  Cover the pan with a plate, invert
>>the cake of
>> cornbread onto the plate and slip the cornbread back into the skillet,
>>bottom-side up now.
>> Continue to bake for another 10 - 15 mins.  Slide the cornbread out of
>>the skillet onto
>> the serving plate.  Brush any crumbs out of the skillet and let cool
>>before putting the
>> skillet up.  I usually let it cool completely and then store it in a
>>large Ziploc bag.  And
>> I just dare anybody to use that skillet for anything but
>>cornbread...lol.. After 30 years,
>> it is perfect.
>>
>




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Re: CS>Non Stick Cookware

[Jerry Durand]

Oh, and if you're one who needs it cooked NOW, has to constantly
stir/look at things, or expect to set a timer and come back in 3 hours
without adjusting the oven angle...  solar cooking is not for you.  Once
you put the food in the oven, maybe with a remote thermometer stuck in
and fished out through the door, you do NOT open the door until it's done.

Also get some long oven gloves, the type that go up your arm a ways. 
You're reaching down into a 300F metal box and do NOT want to brush your
hand/arm against it.

-- 
Jerry Durand, Durand Interstellar, Inc.  http://interstellar.com
tel: +1 408 356-3886, USA toll free: 1 866 356-3886


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Re: CS>Non Stick Cookware

[Da Darrin]

I bought a 12" skillet from the ad on tv and tried the melted cheese first
and was amazed that it swished around just as advertised. Next I fried two
eggs and tried the flip with the pan handle and I won't try that again as
the eggs ended up on the stove top but the pan did as it is advertised.
 My wife liked it so well that she ordered two square pans with glass lids
and is very happy with them.
Dave

On Wed, Jun 1, 2016 at 6:36 AM, MaryAnn Helland 
wrote:

> Has anyone used the new copper ceramic pans being advertised on television?
> MA
>
>
> On Wednesday, June 1, 2016 6:30 AM, Ode Coyote 
> wrote:
>
>
> My Mom gave me a 12"  Slip Stone pan about a year ago and it still does a
> great job. Seems indestructable.
>  The Orgreenic pan I have was good for about 2 weeks than reverted to
> basically the same as cast iron.
>
> ode
>
> On Tue, May 31, 2016 at 9:12 AM, Teri Kavakos 
> wrote:
>
> Ceramic is good not totally non sick but use butter and it will do the job
> just fine.
>
> Teri
>
> On 5/31/2016 8:46 AM, Paul Steel wrote:
>
> Hey All
>
> I recently bought mercola's cookware and for certain things its
> greatBUT for making eggs its terrible...Even putting in a ton of butter
> doesn't help.
>
> So my question is- Is there such a thing as a good nonstick pan?...If so,
> which one??
>
> Thanks
> Paul
>
>
>
>
>
>

Re: CS>Non Stick Cookware

[Jerry Durand]

As long as we're on healthy, good tasting cooking...

We have a Sun Oven and can't believe what a nice job it does on things. 
Meats just somehow taste better!

Things like toss in a whole chicken* with next to nothing else in the
enameled covered rectangular pot, and after a few hours the skin is
browned, the chicken is falling off the bones (sometimes hart to pick it
up).

Important thing with solar ovens, forget everything you know about
cooking temperatures (unless you have an Aga or such stove), just think
"cook until it's done" with maybe some version of "hot cooking" vs "cool
cooking".

* (humor) I've found it is much better to take the chicken out of the
plastic bag first.  :)

-- 
Jerry Durand, Durand Interstellar, Inc.  http://interstellar.com
tel: +1 408 356-3886, USA toll free: 1 866 356-3886


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Re: CS>Non Stick Cookware

[wanda85929]

 
I have an iron skillet that is dedicated to baking cornbread and cornbread 
only.  You
melt a good blob of lard/butter/coconut oil (the times have changed..lol)  in a 
hot oven in
your iron skillet, pull it out of the oven, pour in your batter.  Let it bake 
for 20 - 
25 mins til set, remove from oven.  Cover the pan with a plate, invert the cake 
of 
cornbread onto the plate and slip the cornbread back into the skillet, 
bottom-side up now.  
Continue to bake for another 10 - 15 mins.  Slide the cornbread out of the 
skillet onto 
the serving plate.  Brush any crumbs out of the skillet and let cool before 
putting the 
skillet up.  I usually let it cool completely and then store it in a large 
Ziploc bag.  And
I just dare anybody to use that skillet for anything but cornbread...lol.. 
After 30 years, 
it is perfect.
Lola

Lola, what temperature to u set the oven for this recipe?   Cast iron does seem 
to make things taste better.

Gail

Sent from my iPad

> On May 31, 2016, at 8:41 PM, "phoenix23...@tds.net"  
> wrote:
> 
>  
> I have an iron skillet that is dedicated to baking cornbread and cornbread 
> only.  You
> melt a good blob of lard/butter/coconut oil (the times have changed..lol)  in 
> a hot oven in
> your iron skillet, pull it out of the oven, pour in your batter.  Let it bake 
> for 20 -
> 25 mins til set, remove from oven.  Cover the pan with a plate, invert the 
> cake of
> cornbread onto the plate and slip the cornbread back into the skillet, 
> bottom-side up now. 
> Continue to bake for another 10 - 15 mins.  Slide the cornbread out of the 
> skillet onto
> the serving plate.  Brush any crumbs out of the skillet and let cool before 
> putting the
> skillet up.  I usually let it cool completely and then store it in a large 
> Ziploc bag.  And
> I just dare anybody to use that skillet for anything but cornbread...lol.. 
> After 30 years,
> it is perfect.
> Lola


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Re: CS>Non Stick Cookware

[Paul Steel]

Saw an awful review on Amazon. Person even had a lot of pictures. Wasn't good. 
Paul 

Sent from my iPhone

> On Jun 1, 2016, at 9:36 AM, MaryAnn Helland  wrote:
> 
> Has anyone used the new copper ceramic pans being advertised on television?
> MA
> 
> 
> On Wednesday, June 1, 2016 6:30 AM, Ode Coyote  
> wrote:
> 
> 
> My Mom gave me a 12"  Slip Stone pan about a year ago and it still does a 
> great job. Seems indestructable.
>  The Orgreenic pan I have was good for about 2 weeks than reverted to 
> basically the same as cast iron.
> 
> ode
> 
> On Tue, May 31, 2016 at 9:12 AM, Teri Kavakos  wrote:
> Ceramic is good not totally non sick but use butter and it will do the job 
> just fine.
> 
> Teri
> 
>> On 5/31/2016 8:46 AM, Paul Steel wrote:
>> Hey All
>> 
>> I recently bought mercola's cookware and for certain things its greatBUT 
>> for making eggs its terrible...Even putting in a ton of butter doesn't help.
>> 
>> So my question is- Is there such a thing as a good nonstick pan?...If so, 
>> which one??
>> 
>> Thanks
>> Paul
> 
> 
> 
> 

Re: CS>Non Stick Cookware

[MaryAnn Helland]

Has anyone used the new copper ceramic pans being advertised on television?MA 

On Wednesday, June 1, 2016 6:30 AM, Ode Coyote  
wrote:
 

 My Mom gave me a 12"  Slip Stone pan about a year ago and it still does a 
great job. Seems indestructable.
 The Orgreenic pan I have was good for about 2 weeks than reverted to basically 
the same as cast iron.

ode

On Tue, May 31, 2016 at 9:12 AM, Teri Kavakos  wrote:

  Ceramic is good not totally non sick but use butter and it will do the job 
just fine.
 
 Teri
 
 On 5/31/2016 8:46 AM, Paul Steel wrote:
  
  Hey All 
  I recently bought mercola's cookware and for certain things its greatBUT 
for making eggs its terrible...Even putting in a ton of butter doesn't help.
  
  So my question is- Is there such a thing as a good nonstick pan?...If so, 
which one?? 
  Thanks Paul
  
   
 
 



  

Re: CS>Non Stick Cookware

[Ode Coyote]

My Mom gave me a 12"  Slip Stone pan about a year ago and it still does a
great job. Seems indestructable.
 The Orgreenic pan I have was good for about 2 weeks than reverted to
basically the same as cast iron.

ode

On Tue, May 31, 2016 at 9:12 AM, Teri Kavakos 
wrote:

> Ceramic is good not totally non sick but use butter and it will do the job
> just fine.
>
> Teri
>
> On 5/31/2016 8:46 AM, Paul Steel wrote:
>
> Hey All
>
> I recently bought mercola's cookware and for certain things its
> greatBUT for making eggs its terrible...Even putting in a ton of butter
> doesn't help.
>
> So my question is- Is there such a thing as a good nonstick pan?...If so,
> which one??
>
> Thanks
> Paul
>
>
>

Re: CS>Non Stick Cookware

[S Khanna]

I second that, Jerry.  The only problem is the weight - gets a bit cumbersome 
to handle sometimes.
There is a new cast iron pan on the market which weighs considerably less.  
I'll look up the name.
Sally

  From: Jerry Durand <jdur...@interstellar.com>
 To: silver-list@eskimo.com 
 Sent: Tuesday, May 31, 2016 7:17 PM
 Subject: Re: CS>Non Stick Cookware
   
 I thought I should expand on this since the concept of cast iron seems foreign 
to many modern people.
 
 Never, ever use soap/detergent!
 
 You clean with a stainless scrubby ball (get from most grocery or hardware 
stores for $1 or two) and warm to hot water.  Dry completely and put away.
 
 New cast iron (even pre-seasoned) needs to be fully seasoned, you can either 
do this by just using it with a little extra oil/fat in it or do it all at once 
by baking in oil.  You can find instructions on the web.
 
 No soap!
 
 On 05/31/2016 09:08 AM, Jerry Durand wrote:
  
 
Seasoned cast iron.  Best non-stick ever if you take care of it (like not 
washing the seasoning off).
 
 
 -- Jerry Durand, Durand Interstellar, Inc. http://www.interstellar.com/tel: +1 
408 356-3886, USA toll free: 1 866 356-3886Skype: jerrydurand  

  

Re: CS>Non Stick Cookware

[phoenix23...@tds.net]

My dear mother-in-law introduced me to the 'joys' of cooking with good old cast
iron cookware back when I was a dumb, young bride.  How dumb was I (and a 
citygirl to boot)?  She sent some fresh picked corn on the cob to me via hubby 
and Iboiled it for 40 mins.  Had no clue how long to cook it since I had never, 
ever fixedfresh corn before. Anyhow, she showed me how to season a cast 
iron skillet.  Used to... you would slather up the skillet up real good with 
Crisco (this was back before trans-fats were frowned upon) and put it in a 200 
- 250 degree oven for  4 - 6  hours.  You wouldwipe out any excess, unabsorbed 
Crisco and you would be good to go. You never wanted that skillet to 'dry out' 
during that baking time and would add extra Criscoif need be.   As Jerry said, 
you never, ever used soap or abrasives except very sparingly and onlyas 
necessary.  If soap or abrasives were used by some weird circumstance, you 
wouldhave to reseason the skillet in the oven again.  Always dry it very well 
before puttingthe skillet/pan up because it can rust. I have an iron skillet 
that is dedicated to baking cornbread and cornbread only.  Youmelt a good blob 
of lard/butter/coconut oil (the times have changed..lol)  in a hot oven inyour 
iron skillet, pull it out of the oven, pour in your batter.  Let it bake for 20 
- 25 mins til set, remove from oven.  Cover the pan with a plate, invert the 
cake of cornbread onto the plate and slip the cornbread back into the skillet, 
bottom-side up now.  Continue to bake for another 10 - 15 mins.  Slide the 
cornbread out of the skillet onto the serving plate.  Brush any crumbs out of 
the skillet and let cool before putting the skillet up.  I usually let it cool 
completely and then store it in a large Ziploc bag.  AndI just dare anybody to 
use that skillet for anything but cornbread...lol.. After 30 years, it is 
perfect.Lola 
- Original Message -
From: Jerry Durand <jdur...@interstellar.com>
To: silver-list@eskimo.com
Sent: Tue, 31 May 2016 22:17:31 -0400 (EDT)
Subject: Re: CS>Non Stick Cookware


 I thought I should expand on this since the concept of cast iron
 seems foreign to many modern people.


 Never, ever use soap/detergent!


 You clean with a stainless scrubby ball (get from most grocery or
 hardware stores for $1 or two) and warm to hot water.  Dry
 completely and put away.


 New cast iron (even pre-seasoned) needs to be fully seasoned, you
 can either do this by just using it with a little extra oil/fat in
 it or do it all at once by baking in oil.  You can find instructions
 on the web.


 No soap!

On 05/31/2016 09:08 AM, Jerry Durand
 wrote:
Seasoned cast iron.  Best non-stick ever if you
 take care of it (like not washing the seasoning off).


-- 
Jerry Durand, Durand Interstellar, Inc.  www.interstellar.com
tel: +1 408 356-3886, USA toll free: 1 866 356-3886
Skype:  jerrydurand 

Re: CS>Non Stick Cookware

[Joe]

Hi All
I do something similar to Jerry Durand. I use a le creuset cast iron lined with 
glass/ceramic that is not unlike non-stick. It's expensive but last forever. I 
seasoned it with lard in a slow oven 175' for about 3 to 4 hours. Decant the 
lard out and let the pan cool - see YouTube. I get rid of the remainder w a 
paper towel or rag. 
After I cook in it and the pan has cooled, I scrape out the big bits with a 
wooden spoon then use table salt as an abrasive and a rag to get rid of the 
rest. Rinse in cold water and put away til next time.  No detergent or soap. 
It works. Oh, and I cook over a lower heat to prevent scorch. 
Liked this thread. I'm not using aluminum any more. 
Joe Robinson 

Sent from my iPhone

> On May 31, 2016, at 7:17 PM, Jerry Durand  wrote:
> 
> I thought I should expand on this since the concept of cast iron seems 
> foreign to many modern people.
> 
> Never, ever use soap/detergent!
> 
> You clean with a stainless scrubby ball (get from most grocery or hardware 
> stores for $1 or two) and warm to hot water.  Dry completely and put away.
> 
> New cast iron (even pre-seasoned) needs to be fully seasoned, you can either 
> do this by just using it with a little extra oil/fat in it or do it all at 
> once by baking in oil.  You can find instructions on the web.
> 
> No soap!
> 
>> On 05/31/2016 09:08 AM, Jerry Durand wrote:
>> Seasoned cast iron.  Best non-stick ever if you take care of it (like not 
>> washing the seasoning off).
> 
> -- 
> Jerry Durand, Durand Interstellar, Inc.  www.interstellar.com
> tel: +1 408 356-3886, USA toll free: 1 866 356-3886
> Skype:  jerrydurand 

Re: CS>Non Stick Cookware

[Jerry Durand]

I thought I should expand on this since the concept of cast iron seems 
foreign to many modern people.


Never, ever use soap/detergent!

You clean with a stainless scrubby ball (get from most grocery or 
hardware stores for $1 or two) and warm to hot water.  Dry completely 
and put away.


New cast iron (even pre-seasoned) needs to be fully seasoned, you can 
either do this by just using it with a little extra oil/fat in it or do 
it all at once by baking in oil.  You can find instructions on the web.


No soap!

On 05/31/2016 09:08 AM, Jerry Durand wrote:
Seasoned cast iron.  Best non-stick ever if you take care of it (like 
not washing the seasoning off).




--
Jerry Durand, Durand Interstellar, Inc.  www.interstellar.com
tel: +1 408 356-3886, USA toll free: 1 866 356-3886
Skype:  jerrydurand

Re: CS>Non Stick Cookware

[Jerry Durand]

Seasoned cast iron.  Best non-stick ever if you take care of it (like
not washing the seasoning off).

On 05/31/2016 05:46 AM, Paul Steel wrote:
> Hey All
>
> I recently bought mercola's cookware and for certain things its
> greatBUT for making eggs its terrible...Even putting in a ton of
> butter doesn't help.
>
> So my question is- Is there such a thing as a good nonstick pan?...If
> so, which one??
>
> Thanks
> Paul
>

-- 
Jerry Durand, Durand Interstellar, Inc.  http://interstellar.com
tel: +1 408 356-3886, USA toll free: 1 866 356-3886

Re: CS>Non Stick Cookware

[Joe Huard]

I was going to mention cast iron, but I don't own one now. I do own a 
ceramic 12" from Mercola, but don't use it for eggs. For bacon and eggs, 
or sausage and eggs, I use a Paderno pan. It is advertised as ceramic 
inside an aluminum casting. Very light compared to full ceramic.
The Paderno started out very slippery, even better than Teflon. I 
stopped using Teflon years ago. Now it still does a decent job, but 
sticks a bit using it just for breakfast. I use it daily without washing 
it every day. I assume that if I did take the time to wash it every day, 
it might be a tad slippier, but I can live with the slight stickiness by 
lifting the egg from several sides to avoid breaking the yoke.


Joe

On 2016-05-31 10:47 AM, Melisse Gamache wrote:


I use lard on my cast iron and let it heat for 15 minutes.

On May 31, 2016 6:13 AM, "Teri Kavakos" > wrote:


Ceramic is good not totally non sick but use butter and it will do
the job just fine.

Teri

On 5/31/2016 8:46 AM, Paul Steel wrote:

Hey All

I recently bought mercola's cookware and for certain things its
greatBUT for making eggs its terrible...Even putting in a ton
of butter doesn't help.

So my question is- Is there such a thing as a good nonstick
pan?...If so, which one??

Thanks
Paul





--
 If a man is deep in the woods, with no woman around, and says something, is he 
still wrong?

CS>Re: cs non-stick cookware.

[Ron]

https://www.gothamsteel.com/gotham/13./index.dtm?otsrid=3f2169de-0371-4f4c-8856-85c78d6a9e55
Embedded video.

I know nothing about it except the advert. Careful research might get 
some good info.


Ron


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Re: CS>Non Stick Cookware

[Melisse Gamache]

I use lard on my cast iron and let it heat for 15 minutes.
On May 31, 2016 6:13 AM, "Teri Kavakos"  wrote:

> Ceramic is good not totally non sick but use butter and it will do the job
> just fine.
>
> Teri
>
> On 5/31/2016 8:46 AM, Paul Steel wrote:
>
> Hey All
>
> I recently bought mercola's cookware and for certain things its
> greatBUT for making eggs its terrible...Even putting in a ton of butter
> doesn't help.
>
> So my question is- Is there such a thing as a good nonstick pan?...If so,
> which one??
>
> Thanks
> Paul
>
>
>

Re: CS>Non Stick Cookware

[Teri Kavakos]

Ceramic is good not totally non sick but use butter and it will do the 
job just fine.


Teri

On 5/31/2016 8:46 AM, Paul Steel wrote:

Hey All

I recently bought mercola's cookware and for certain things its 
greatBUT for making eggs its terrible...Even putting in a ton of 
butter doesn't help.


So my question is- Is there such a thing as a good nonstick pan?...If 
so, which one??


Thanks
Paul