And what country can preserve its liberties if their rulers are not warned from time to time that their people preserve the spirit of resistance? Let them take arms. The remedy is to set them right as to facts, pardon and pacify them. What signify a few lives lost in a century or two? The tree of liberty must be refreshed from time to time with the blood of patriots and tyrants.
Cast iron has never been anything except cast iron. If it’s not working for you then it is simply user error. No offense but you’re either using it wrong and/or maintaining it wrong.
Chain mail scrubber? I've been using cast iron for near 50 years and have never had a problem. Use it (use it regularly), wash it, dry it and put it away. Stuck on food? Let is soak/soften for a short time, scrape the crap off, hot soap & water, dry it & put it away. Yes I've heard it said that using soap & water will "ruin" cast iron, I was wondering how long that takes? I have cast iron I've been doing that to for over 30 years and I'm still waiting for it to be ruined.
Still have my grandparents cast iron. So probably since the 1930s or 1940s. As rob said above scrub it off soap and water if necessary. One thing I do is to dry it completely. I dry mine by putting it back on the stove top and putting a flame under it for about 60 to 90 seconds which will boil off any water. Then a lite coating of oil, rub it in and stick it back in the cabinet. If that's wrong I'm sure that it won't last but another 100 years.
Whatever you do, don't let it sit in dishwater overnight or put it in an automatic dishwasher. Always avoid damaging the seasoned surface with sharp objects or abrasives (especially comet, etc.)
If the seasoned surface is damaged, you can use a hot bonfire or similar to burn off any accumulated crud (such as tends to accumulate on the outside of the pan if you fry a lot). Then you re-season the pan.
When my eldest step-son lost his house in a fire, the only things that survived were the cast iron cookware. He cleaned and re-seasoned them. He still uses them today, 30 years after the fire.
If you need to re-season your cast iron cookware, first put it in your self-cleaning over and run it through the cleaning cycle. This will burn off all of the old seasoning. I use a chain mail scrubber and dish soap, no powder abrasive cleaners. If stuff is stuck, boil some water in it - it'll come straight off. As others have said here, after rinsing, back onto the flame to dry it, then a light coat of oil. Some of my cast-iron is older than I am - the old Griswolds are terrific, nice and light but still excellent cookers.
i don't really see it as a long term skillet with the enamel on it. toss it into a fire for an hr and see what happens. it just can't be seasoned properly or maintained.
Buy lodge. Better pan and American made.
ReplyDeletebought a lodge zactly like that, cept all black, for like 1/6 the price. I think I got the link from right here, about a year ago.
ReplyDeleteIt looks like a Lodge 10" that's been enameled. I've got some cast iron that's pretty old and going strong...
ReplyDeleteI have never had any luck with cast iron skillets. They are Always a bear to clean. Are they really truly improved since the old days?
ReplyDeleteCast iron has never been anything except cast iron. If it’s not working for you then it is simply user error. No offense but you’re either using it wrong and/or maintaining it wrong.
DeleteGet a chain mail scrubber. Does wonders for cleaning stuck on grit and returning to new.
DeleteChain mail scrubber? I've been using cast iron for near 50 years and have never had a problem.
DeleteUse it (use it regularly), wash it, dry it and put it away.
Stuck on food? Let is soak/soften for a short time, scrape the crap off, hot soap & water, dry it & put it away. Yes I've heard it said that using soap & water will "ruin" cast iron, I was wondering how long that takes? I have cast iron I've been doing that to for over 30 years and I'm still waiting for it to be ruined.
Still have my grandparents cast iron. So probably since the 1930s or 1940s. As rob said above scrub it off soap and water if necessary. One thing I do is to dry it completely. I dry mine by putting it back on the stove top and putting a flame under it for about 60 to 90 seconds which will boil off any water. Then a lite coating of oil, rub it in and stick it back in the cabinet. If that's wrong I'm sure that it won't last but another 100 years.
DeleteThey need to be seasoned properly: https://www.lodgecastiron.com/cleaning-and-care/cast-iron/science-cast-iron-seasoning
DeleteThen DO NOT use anything like soap and steel wool to clean it! Mostly, it should wipe clean with a paper towel, or just water and a nylon scrubber.
What happens of you use soap to clean it? I've been using soap on mine for a lot of years, I'll go check and see if it's happening!
DeleteThis comment has been removed by the author.
ReplyDeleteI just bought that exact one at Superstore for 45 bucks
ReplyDeleteat that price, it had better last 100 years
ReplyDeleteWhatever you do, don't let it sit in dishwater overnight or put it in an automatic dishwasher. Always avoid damaging the seasoned surface with sharp objects or abrasives (especially comet, etc.)
ReplyDeleteIf the seasoned surface is damaged, you can use a hot bonfire or similar to burn off any accumulated crud (such as tends to accumulate on the outside of the pan if you fry a lot). Then you re-season the pan.
When my eldest step-son lost his house in a fire, the only things that survived were the cast iron cookware. He cleaned and re-seasoned them. He still uses them today, 30 years after the fire.
Yep, the only piece I salvaged from the house fire. Still have it and use it. Eighteen years ago.
DeleteIf you need to re-season your cast iron cookware, first put it in your self-cleaning over and run it through the cleaning cycle. This will burn off all of the old seasoning. I use a chain mail scrubber and dish soap, no powder abrasive cleaners. If stuff is stuck, boil some water in it - it'll come straight off. As others have said here, after rinsing, back onto the flame to dry it, then a light coat of oil. Some of my cast-iron is older than I am - the old Griswolds are terrific, nice and light but still excellent cookers.
ReplyDeleteI've seen a couple of cast iron pans crack from doing that. I prefer electrolysis.
Deletei don't really see it as a long term skillet with the enamel on it. toss it into a fire for an hr and see what happens. it just can't be seasoned properly or maintained.
ReplyDeleteIt's not a cast iron pan any more.
DeleteRecently found a fully enameled frying pan. Now my favorite.
ReplyDelete