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Old 12-27-2007, 07:28 PM   #11
Senior Cook
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Join Date: Dec 2007
Location: Toledo, Ontario, Canada
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I always recomend two cast iron pans, one well seasoned for non stick, and one thats bare azz metal. for high temp searing.

here's a link that has a good thread about this subject, and I'm in it as well!

Cast Iron Care : Chef 2 Chef Forums

All it needs is a little salt.... pepper.... mustard, catchup, sauce, flavour. -- Trapper
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Old 12-31-2007, 01:14 PM   #12
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Join Date: May 2004
Location: Mission, Texas
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Originally Posted by Caine View Post
Hang the pan on the kitchen wall.
And get a huge stain on the wall? My guests washed it in soap and dried it over a kitchen town. Now the towl has a huge rust ring on it and my griddle is all rusted. Not to mention my white ceramic kitchen sink has chips from washing this heavy stuff in it. Argh!!! If I go on to tell you about what other things in my house were damaged, I'd get ulcers.

Thanks you all. I will reseason my cast iron cookware with oil and hope for the best.

If you have much, give of your wealth. If you have little, give of your heart. - Arab proverb
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