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From: bzs@bu-cs.UUCP (Barry Shein)
Newsgroups: net.cooks
Subject: Re: Cast Iron pans
Message-ID: <240@bu-cs.UUCP>
Date: Wed, 5-Mar-86 09:57:55 EST
Article-I.D.: bu-cs.240
Posted: Wed Mar  5 09:57:55 1986
Date-Received: Fri, 7-Mar-86 07:48:59 EST
Organization: Boston Univ Comp. Sci.
Lines: 13


If your cast iron pans rust you can rinse them out, dry them (just to
remove whatever rust is there), pour a couple of teaspoons of vegetable
oil into the cooking surface, rub it in with a paper towel soaking up
excess as you go. Then put a few tablespoons of salt in the center and
rub that around the cooking surface. It will soak up excess oil and
generally polish it up, just brush it all out when done. After that
avoid scrubbing the pan with soap and water. Often, a splash of oil
and some salt again will be sufficient to keep it in good shape. If
food sticks such that you have to scrub then your seasoning is gone,
start at the top again.

	-Barry Shein, Boston University