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From: slb@drutx.UUCP (Sue Brezden)
Newsgroups: net.cooks
Subject: Re: Cast Iron Pans
Message-ID: <119@drutx.UUCP>
Date: Mon, 3-Mar-86 09:56:32 EST
Article-I.D.: drutx.119
Posted: Mon Mar  3 09:56:32 1986
Date-Received: Tue, 4-Mar-86 05:12:47 EST
Organization: AT&T Information Systems Laboratories, Denver
Lines: 33

I use cast iron pans almost exclusively.  So here's the answers:
>1) do they rust?

Not if properly handled.  Wash as you usually would (once they are
well seasoned--you may want to go easy on any scrubbing before that.)
Then don't dry with a towel, but instead put on the stove with a
low heat until dry.  At this point, you can wipe with a little oil,
if the pan is still fairly new.  Mine don't usually need this last
step anymore as they are nice and black.

Never soak for long periods of time, and never dry with a towel and
you'll be ok.

>2) do they retain/distribute heat well?

Very well.  I've used them on gas, electric, and corning stoves
and never had a problem with heat distribution.

>3) do they tend to stick even if they're well seasoned?

No.  Unless you try to do something silly like cook scrambled eggs
with no butter.  I find that they are excellent pans.  And I feel
good using them--they have a "heft" to them.
-- 

                                     Sue Brezden
                                     ihnp4!drutx!slb

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
      Nirvana?  That's a place where the powers that be and
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                                       --Zonker Harris
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