Max, I will wash my pans but when finished cleaning also....scrambled egg remenants....I dont think so. Placing them back on a burner clean, on low heat for a few minutes to dry them out thoroughly....and add a tad oil afterward works fine. My great aunt had Iron pans that were ancient when she got them... probably brought them from Palmero. Scillian cooking. Olive oil, olive oil, and more olive oil. Crust bottoms of the pans but smooth as silk inside. I have never since she passed away had such delicious Italian food. She also used gas, which makes a big difference in cooking and pan curing.
Max Sanders <[email protected]> wrote: Charles Actually, I like the idea of a silver plating too! Is this practicle? How to do this if it makes sense? Your advice is the ticket on cast iron care. Works for me! But I do have a couple of stainless pots and an enamel. The cast iron are the workhorses. And I just re-treated all my pans - so I have reeducate the other users! The oil treating does get to smoking temp, so turn the fans on while conditioning the cast iron. And some will say not to "clean" an oil pan at all....just kinda wipe. Well, I don't like bits left, esp say fish bits, so I clean. But with a well cured iron pan, a very little soap and rub will take care of bits and leave the cured pan. Be sure to dry and as suggested a light spray of oil as needed while storing. Charles, how do you know really that no iron is transfered? This would seem to me to be varialble b! ased on acidity and heat, etc. Maz Charles Sutton <[email protected]> wrote: The websites below may be useful. I learned by trial and error how to cook, and take care of a cast iron pan. If you find a skillet at the flea marked with 1/4 inch of carbon or more on the bottom. Put it in an oven that is self cleaning. Place it upside down and leave it in there during the cleaning cycle.......It will come out clean down to the original iron. Polish it up with metal scrubber. Put some cooking oil in it while still warm. Take a paper towel and polish it to remove all the oil you can. Put it in the oven at 350 and bake it for at least an hour. This will turn the very thin amount of oil on it into carbon, in effect "plating" it with carbon. No metal taste. No iron will get int! o the food. and whatever you use to cook an egg, the egg will slide around on the bottom like non-stick.... I never wash it, just use the metal scrubber to clean it...Not down to the metal, or you will have to cure it again... Put it back on the stove and dribble a little oil in it and polish it back up with a paper towel. Let the pan get hot just in case there are any beasties there, and use it again.....soon you will have a nice plating of carbon. Never put it in the dishwasher, it will rust and you will have to cure it again.. Use soap if you must, but do it by hand and make sure you rinse off the soap completely then oil it again.... The antique pans are the best because they are mush more polished.. The new ones available now are rough finished, and can't be properly cured... Actually, I like the idea of silver plating it....never tried it though.. http://whatscookingamerica.net/Information/CastIronPans.htm http://housewares.about.com/od/cookware/f/curingcastiron.htm http://www.goodeatsfanpage.com/Humor/Al/CuringIron.htm ----- Original Message ----- From: "Sharie Hartwell" To: Sent: Saturday, March 04, 2006 5:29 AM Subject: CS>Visionware > Hi Wendy, > > I remember getting the Visionware at Canadian Tire (cheap!) and at > Zellers in Hanover, Ontario back in the 90's. I know you weren't > supposed to use the green scrubbies (would scratch and dull the > finish on glass) but I got lazy and gently tried to remove the cooked > (sometimes burned) food. It not only dulled the glass but left a > metallic sheen that looked like aluminum. I got ahold of a customer > service rep from Corningware and he said there was aluminum silicate > in the glass as well as in the white corningware products. > > We also advise patients to stay away from cast iron due to the many > problems with iron overload (hemachromatosis.) We tell them to use > the stainless steel pots that will stick to a magnet. Today's > stainless steel pots and pans are made with all kinds of alloys > (including the 5-ply, 6-ply and 7-ply ones) and do not adhere to > magnets. Occasionally I'll find a stainless pot or pan at a garage > sale here in Hawaii. When we lived in Canada, it was fairly easy to > find these old cookware at garage sales or swap meets especially in > the smaller towns and villages. > > Aloha, Sharie > > > -- > The Silver List is a moderated forum for discussing Colloidal Silver. > > Instructions for unsubscribing are posted at: http://silverlist.org > > To post, address your message to: [email protected] > > Address Off-Topic! messages to: [email protected] > > The Silver List and Off Topic List archives are currently down... > > List maintainer: Mike Devour > > --------------------------------- Yahoo! Mail Bring photos to life! New PhotoMail makes sharing a breeze. Carol Ann _______________________________ The Pessimist complains about the Wind; The Optimist expects it to change; The Realist adjusts the Sails. - The world needs more sailors. --------------------------------- Yahoo! Mail Use Photomail to share photos without annoying attachments.
