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Old 02-25-2018, 01:17 PM   #11
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The real question is who but you cares?
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Old 02-25-2018, 01:17 PM   #12
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Aren't pores openings in the surface?


You'd think so - but there's a whole bunch of people that tell about soap, etc. going deeper than where they can be removed 150% from the 'surface!'
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Old 02-25-2018, 01:22 PM   #13
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It looks like I've tempted 'know nothings' from the 'Dotard Drumpf' crew - "I don't have to know nuttin." The language also matches.

Cleaning, 'seasoning' and a lot of other BS is because there is some thought 'out there' that CI 'phenomena' extend beyond a few millimeters - THEY DON'T!
This (bolded above) was not necessary. IMO, you're looking for an argument. Toodles!
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Old 02-25-2018, 01:36 PM   #14
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No - not looking for argument - just find that a cheer for ignorance is abhorrent.

I was asking because I have done extensive examination of a roomful of Griswold, Wagner, Lodge -- and even put some pieces through the dishwasher! After spraying with rapeseed oil - and some half a dozen people tried these items - results were basically the same - the main characteristic of CI continued to shine through - HEAT RETENTION.

We also realized that there was a damn good possibility that the 'seasoning' which often disppears for MANY (around the world) - is a good possibility for carcinogenic effects.

A good wash and rinse - and a spray of oil works beautifully!
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Old 02-25-2018, 01:50 PM   #15
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I'm thinking when we cook on CI, we are not cooking on the iron itself but the hard surface seasioning ( flax oil ) in my case. If you wash off the seasoning, then the pors will be exposed and can retain unwanted food partials.
It this what your asking?
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Old 02-25-2018, 01:56 PM   #16
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One can't really 'wash off' seasoning. It deteriorates itself - putting those nice 'black specks' into your food.

We found that the clean oiled surface - without so-called seasoning - works very nicely indeed.
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Old 02-25-2018, 01:58 PM   #17
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'Particles' clean up nicely with an IKEA dish brush.
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Old 02-25-2018, 02:19 PM   #18
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The point is, why would expect us to have factual information on metallurgy? I guess there’s an odd chance that som one who frequents a cooking site has detailed knowledge of this but your odd suck.
Perhaps even spelling and grammar.

What are the odds that someone here would make a living by photographing cars? Yet, here I am.

I think it is a good question being asked by the OP.

I do know that bare CI can impart iron into foods -- I have to be very careful with iron intake, which is why I know that. So, can food chemistry be "absorbed" by CI? I mostly use coated cast iron (Le Crueset). I also have some bare CI, but use it sparingly.

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Old 02-25-2018, 02:27 PM   #19
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What are the odds that someone here would make a living by photographing cars? Yet, here I am.
Good point. Your expertise in photography can aid someone who has a question about food photography, for instance.
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Old 02-25-2018, 02:34 PM   #20
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The real question is who but you cares?
I care. But, I like knowing things. My noggin is full of knowledge that won't earn me a penny.

Goodfood, I think you need to keep in mind that your country ranks #4 in Science education, while the USA ranks #24. We are more into belief than knowledge. "It worked for my grandmother, and that's good enough for me" is all we need to know -- especially when it comes to cooking.

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