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In Reply to: RE: Or what will happen? posted by srdavis2000 on October 27, 2014 at 17:03:34
"down to the metal." It isn't a stainless steel pan. If you just clean it with hot water, if you deglaze also when you cook, you should have a patina that grows with age and nothing will stick to it like it does to stainless.
Follow Ups:
I understand the oil coating. Mine has directions cast into the bottom. It says "scour clean, coat with cooking oil, bake at 300 degrees for one hour, wipe clean.
My wife has been putting ours in the dish washer for years. Whether or not you agree with that, it comes out clean with the coating intact. It does not ruin the pan. The damn this is indestructible.
My point is that soap will clean off the excess grease and food. The baked on oil coating stays intact. It is cooked into the pores. You make it sound like soap will destroy the pan. It definitely will not.
what the hell?
Every time you put it into the dishwasher you start from scratch; the entire idea is to build up more and more oiliness upon and into the surface, to have it be so AFTER it has been cleaned.
You are beginning with a "new" pan every time, defeating its singular advantages and unique flavoring possibilities.
backed up by an article you found on the internet. If I were just purchasing an iron skillet for the first time in my life, I would follow your instructions to the tee.
In our house I am the cook. I do about 90% of the cooking. My wife washes the dishes about 90% of the time. It's an agreement we came up with many years ago and it works for us.
She is going to put that damn skillet in the dishwasher. She puts the wine glasses, coffee cups, coffee carafe, and all kinds of things that don't absolutely need to go in the dishwasher in there.
And my point is that from my own experience, you do not have to start again from scratch when you put a seasoned cast iron skillet in the dishwasher. A dishwasher is not nearly rough enough to remove the coating. It may lose some of the seasoned coating over time, and you may have to re-season the pan once or twice a year. Obviously, you will never have to re-season yours. I'm OK with that. It works for you and my wife washing ours works for us. If I were you, I wouldn't change a thing you are doing based on what I have said. I am not going to ask my wife to not put our pan in the dishwasher. It would be futile anyway I assure you.
As far as I know, no cast iron skillets have been destroyed in this thread.
pick yourself off the floor and listen to what he say..
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what is the fear that drives one to use soap when so many do not use it and no one has died of skillet poisoning?
I also never use soap in my beer glasses or wine glasses.
My germs are all alcoholics by now.
"I also never use soap in my beer glasses or wine glasses."
But your girlfriend does.
Dang, I wasn't supposed to tell.
But, seriously, you should never use the same glasses for beer and milk. Milk leaves a substance which causes the beer to not hold a good head, so it looks "flat". I learned this in college. (When I worked at Pizza Hut.)
:)
however no one here uses soap on those glasses, the beer glasses we keep in the freezer BTW.
Actually, it's "Yeah, but", but...
I don't know. All's I know is that a former KFC manager once told me: "Store chicken cold, serve chicken hot" or something like that. When we talked, he was a food manager at the Johnson Space Center. "On TV", you hear the same thing. Who am I to argue?
Bacteria, shmacteria. ?
I'll ask my wife tonight. With two nurses and a doctor in the family, she's probably got it figured out.
:)
Most chicken in infected with the salmonella bacteria thats why you have to cook chicken to an internal temperature of 165f and hold for 15 seconds. I don't thin it would survive a hot iron skillet.
"Trying is the first step towards failure."
Homer Simpson
the iron, itself? Anyhow, forget theory and look at hundreds of years of practice. NO reports of health issues from so treating cast iron skillets. In fact, the "superiority" of the SEC football teams probably can be laid at the foot of these noble cooking instruments with which NO Southern kitchen is without. And, I might add, the typical one found in a poorer S kitchen has a 1/10" buildup of ancient oil on it.
if the little critters do grow in an unsoaped pan after scrubbing in very hot water with a brush, they still ain't going to survive the warming up of the pan for the next cook use.
Besides, they add flavor!!
LOL!
But how do you know? Have you tried bacteria versus not-as-much-bacteria pans?
All's I know is our frying pans have wax paper in them, so we can stack other pans on them, 'cause they're laden with oil.
:)
at night we see clouds of phosphorescent bacteria swarming into and on them. They are screwing and crapping and leaving baby bacteria afterbirth and smegma and stuff behind. I have found vampire moths living in them too
We once found a dead clown in one of them.
Wax paper? My god man, have you lost your mind?
Do you know where wax comes from? The butts of bees for christ sake.
amongst PAC 12 supporters who've never before agreed on squat. FTR, Kathy follows yours and tin's procedures. We discussed this in depth last night as the thread took on near epic proportions. Now if we could only get tin to acknowledge the greatness of Santa Lucia Highlands and Santa Rita Hills Pinot Noirs we'd have really accomplished something.Just bought a 2011 Siduri Rosella Vineyard (92pts) for our 40th anniv get together this weekend.
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...the Santa Lucia Highlands and Russian River Valley (all I know about the Santa Rita Hills is Magic Mountain is there) rival the Willamette Valley for the West's best pinot noirs.
Siduri is always a good one - enjoy it and your anniversary!
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...on the lighter side but very nice.
The Belle Glos (Las Alturas) that we'll have with dinner is anything but light.
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Hey, that's not funny in some cities, like L.A. or Ferguson. ;)
What is "PAC 12"?
Can I assume that it has nothing to do with 2012 Shiraz?
:)
athletics. Rod said some of them have won national titles in some sports once upon a time a whiles back. One of them cracked the Associated Press' Top 5 poll in football this week and they're pretty excited about that.
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unobtainable in stores and unbeatable in quality and tastes. Just today I ordered 2 cases for this month's wine club releases. They have a very good Cab that is young yet good even now. I love their Pinot Noir and got a case of it, 2nd case is a mix of their other wines including the Cab.
Mrs. LWR goes gaga over the 2012 Viognier and I rather like that one too.
Merlot? Theirs fairly knocks off more expensive Merlot easily...
I checked out their website, and it looks promising. I very much like the Russian River Valley whites (source of their viognier), and cabs are my favorite in any case. I think that I may join their wine club.
Thanks, Larry!
to deal with. My son found their wine in a small wine collective in Sonoma where wineries with no retail presence share a space and the public can try and buy. He opened a bottle a couple of years ago and I was blown away.
Let me know how you like their offerings.
Voigner when he inhabited the White House.
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it works very well....
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