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From: schwrtze@acf8.UUCP (E. Schwartz group)
Newsgroups: net.cooks
Subject: Re: Cast Iron pans
Message-ID: <10860001@acf8.UUCP>
Date: Tue, 4-Mar-86 13:25:00 EST
Article-I.D.: acf8.10860001
Posted: Tue Mar  4 13:25:00 1986
Date-Received: Sat, 8-Mar-86 22:16:25 EST
References: <2253@utcsri.UUCP>
Organization: New York University
Lines: 13

Good decision!
I have been a cast iron cooker for years & would never use anything else 
(Faberware HAH!).  They distribute heat extremely evenly and smoothly.  Their
best characteristic, i think, is that they are better than chemical (eech!
chemical!) teflon at preventing sticking, if well seasoned.  And if well
seasoned, they will NEVER rust.  By well seasoned i mean, before the first
use, heat them up with oil to the point where a water drop will splatter,
spread the oil all around the inside surface & then let them cool to room temp.
From then on, NEVER wash them with soap: only use a stiff brush and hot water
to remove food particles.  You and your cast iron pans will then be happy for
eternity.
 
                                  keith@alaya.arpa