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Path: utzoo!linus!decvax!harpo!seismo!rochester!gary
From: gary@rochester.UUCP (Gary Cottrell)
Newsgroups: net.cooks
Subject: Iron pans, garlic, care and feeding
Message-ID: <2560@rochester.UUCP>
Date: Fri, 12-Aug-83 12:32:37 EDT
Article-I.D.: rocheste.2560
Posted: Fri Aug 12 12:32:37 1983
Date-Received: Fri, 12-Aug-83 23:51:12 EDT
References: <374@ima.UUCP>
Organization: U. of Rochester, CS Dept.
Lines: 18

I don't understand why you need a separate cast iron pan for things without
onions and garlic. What doesn't have onions and garlic in it?

Cast iron pans do come with wooden handles for those of you without hot pads
to pick them up with.

I see the rumor about getting iron from them has persisted - has anyone seen 
this in print (hardcopy)?
 
To season cast iron, you can fill it with crisco and put it in a hot oven for a
while, or, you can put some oil in it, put it on the stove, heat it up, and
keep rubbing it with an oiled paper towel for a while - it should be kind of
shiny when you're done. Then, don't ever use soap on it again. Lots of times
you can just wipe it clean, or if something is stuck to it, I put hot water in 
it and clean it with a plastic "chore girl" (sic). Then I usually dry it well
and put a coat of oil on it. (and maybe a fresh coat of garlic :-)).

/gary cottrell gary@rochester rochester!gary