The best method I know to clean iron skillets (which I have and use daily)
when they get too coated with burned food is to scrub them with raw, clean
sand, the coarser the better.
This cleans the iron down to the original metal, and allows a clean start
for proper conditioning, as per TJ's excellent drill.
----- Original Message -----
From: "Charles Sutton" <[email protected]>
To: "Sharie Hartwell" <[email protected]>; <[email protected]>
Sent: Sunday, March 05, 2006 3:57 PM
Subject: CS>Curing Cast Iron to As Good As Teflon Non Stick
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 into 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" <[email protected]>
To: <[email protected]>
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
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