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From: grunwald@uiuccsb.UUCP
Newsgroups: net.cooks
Subject: Re: pots and pans - (nf)
Message-ID: <2580@uiucdcs.UUCP>
Date: Tue, 16-Aug-83 23:28:45 EDT
Article-I.D.: uiucdcs.2580
Posted: Tue Aug 16 23:28:45 1983
Date-Received: Wed, 17-Aug-83 23:54:12 EDT
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#R:houxz:-38700:uiuccsb:7000003:000:1345
uiuccsb!grunwald    Aug 16 14:33:00 1983

To season a cast iron pan --

When you first buy it, rub oil (I use margerine) all over the thing and put it
in your oven. Raise the temp. to about 300 and let sit for a while. Cool it off
after about 20 minutes and repeat.

To keep it seasoned: Don't wash it unless you cook meats in it. A preferred
method of cleaning is to put salt in it, rub it out with a paper towel and then
rinse anything else away. An occsional washing with soap doesn't hurt, but it's
only recommended it you can't get it clean with salt (i.e. after meats).

In time, you will notice a very very dark coating forming on your pan. This is
the real seasoning developed through use. This coating is (allegedly) a form of
iron which is easily absorbed by your body for building blood. It's also an
excellent non-stick surface that is harder to scratch than teflon or other
man-made coatings. This is the desired state for you pan. It can take up to
a month for it to develope correctlty. Washing it with steel wool will kill
it right off, and you'll have to start all over again.

Cast iron is nice in that it spreads the heat very evenly (unlike Al. or
pressed steel, etc etc) and that it developes a non/low stick coating which
allows you to use much less oil and butter than you would normally do.

					dirk grunwald
					university of illinois
					uiucdcs ! grunwald