I agree that cast iron is great. I have one that belonged to my mother and
it has been used so much that food rarely sticks and it's wonderful for
searing since cast iron be heated to very high heat.
Jeanne Donovan
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(Header changed to reflect topic drift)
I've got a cast iron skillet, flat griddle, Lodge wok, and a 7 quart Dutch oven
(the outdoors style, with three legs and a lip on the lid to hold coals) ready
to season. I also bought a small can of shortening to use for it. But I haven't
gotten up the ner
Try steal "WOOL" or sand paper.
Sent from my iPhone this time
On Aug 10, 2017, at 8:36 AM, Wendy via Cookinginthedark
wrote:
I have stubborn stains in my cast iron pan. Billo & pumice stone do not
remove it.Someone said to use Comet. Ever heard of this? Other suggestions?
Thanks.
Wendy
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inthedark@acbradio.org
> Cc: Deborah Barnes
> Subject: Re: [CnD] cast iron
>
> The old steel wool balls that people used to use for stubborn pans before
> all the nonstick stuff came out.
>
> Deb B.
>
> -Original Message-
> From: Wendy via Cookinginthedark
orah Barnes
Subject: Re: [CnD] cast iron
The old steel wool balls that people used to use for stubborn pans before all
the nonstick stuff came out.
Deb B.
-Original Message-
From: Wendy via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Thursday, August 10, 2017 10:36 A
: Wendy
Subject: [CnD] cast iron
I have stubborn stains in my cast iron pan. Billo & pumice stone do not remove
it.Someone said to use Comet. Ever heard of this? Other suggestions?
Thanks.
Wendy
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Cookinginthe
I have stubborn stains in my cast iron pan. Billo & pumice stone do not
remove it.Someone said to use Comet. Ever heard of this? Other suggestions?
Thanks.
Wendy
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I took the initiative to change this to an appropriate subject line because
nobody else seems to care.
If you think you're finished, you! really! are! finished!!
-Original Message-
From: Mike and Jenna via Cookinginthedark
Sent: Sunday, May 22, 2016 10:08 AM
To: cookinginthedark@acb
I agree with you, Sandy. They are too heavy for me too.
-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sandra
Warren
Sent: Thursday, October 29, 2009 2:35 AM
To: cookinginthedark@acbradio.org
Subject: [CnD] Cast
I agree with that statement, and also cast iron pans may cook nicely, and
evenly, but they are almost too heavy for me to handle empty, much less full
of food!
Sandy
- Original Message -
From: "Jan"
To:
Sent: Wednesday, October 28, 2009 5:04 PM
Subject: Re: [CnD] A plastic-Free oven-
Hi Steve and others,
If your cast-iron skillet has wooden or other flammable or meltable
handles or lid, you can wrap the problematic area in aluminum foil
and, as long as you're baking at a temperature under, say 450
degrees, I think you would be just fine and your pan would sustain no risk.
I was thinking that, too.
-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Steve
Stewart
Sent: Wednesday, October 28, 2009 6:47 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] cast iron skillet
i have seen
i have seen some cast iron skillets that have wooden like handles on them, and
i don't think they belongs in an oven. this is what a person means when they
said that cast iron skillet don't belongs in an oven.
STEVE STEWART
C n D MODERATOR
AT THE MARKET OWNER
EMAIL;stev...@suddenlink.net
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