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Old 05-31-2012, 09:41 AM   #11
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I use a nylon scraper to scrape off as much as possible then use the Scotch green scrubber/yellow sponge to clean it with hot water. Scrub with green side then wipe down with sponge side.
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Old 05-31-2012, 11:08 AM   #12
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Quote:
Originally Posted by Greg Who Cooks
Yes, using an oven cleaner will definitely remove the seasoning. That's why I said not recommended for regular usage.

I have found it easy to restore the seasoning. In fact that will fix itself if you just use it regularly and scrub it with a plain nylon or other plastic pad and no soap. (You can accelerate the seasoning process and there is plenty of information on the Internet about how to do this, particularly if you have blown it off with oven cleaner.)

I sometimes wonder why we ever bothered to invent Teflon. They already had non-stick pans hundreds of years ago, and the coating didn't chip off and poison you.
I like Teflon because cast iron pans are so heavy. But I am too hard on cookware to use it, so I have plain stainless steel. Works fine for me. I do also have a few cast iron pans, but seldom use them.
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Old 05-31-2012, 11:14 AM   #13
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If you overheat Teflon it chips off and poisons you. How's that? :)
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Old 05-31-2012, 11:19 AM   #14
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Originally Posted by Greg Who Cooks View Post
If you overheat Teflon it chips off and poisons you. How's that? :)
Nice try but no.

1. Overheating releases gases that cause flu-like symptoms.

2. Mechanical damage causes pieces of coating to break off and mix with the food where it can be ingested.

1=danger
2=nothing at all.
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Old 05-31-2012, 11:38 AM   #15
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How about when overheating causes pieces of coating to break off and mix with food?
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Old 05-31-2012, 11:55 AM   #16
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I use coarse salt and a nylon scrubber to clean my CI pans, I also use a broomstalk brush--I've had it forever, I think I brought it home from Sweden a gazillion years ago. Once I'm happy with how clean the pan is, I wipe with paper towel, and heat up with a bit of oil in it after each use. I use CI a lot. I prefer it over SS for skillets. I also have a CI grill (a flat one) that I forgot I owned. It hasn't been seasoned (I used to use it for lefse), but now that I have an electric lefse griddle, I can re-purpose the griddle.
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Old 05-31-2012, 12:10 PM   #17
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I use a dry plastic or nylon scrubbie first. If that doesn't get it all, I move on to a copper Chore Boy scrubbie. If there is still stuff stuck to the pan, I resort to these stainless steel scrubbies (not Brillo pads!) I bought at a warehouse/restaurant supply store that always gets the junk off.




If you consume teflon that's flaked off your pan it won't hurt you, but food will no longer stick you your ribs.
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Old 05-31-2012, 12:23 PM   #18
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Quote:
Originally Posted by Greg Who Cooks View Post
How about when overheating causes pieces of coating to break off and mix with food?
Doesn't work that way but keep trying...
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Old 05-31-2012, 12:31 PM   #19
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If you consume teflon that's flaked off your pan it won't hurt you, but food will no longer stick you your ribs.



Will it prevent food from sticking to my hips as well?
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Old 05-31-2012, 12:36 PM   #20
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Doesn't work that way but keep trying...
Okay I give up. Eating Teflon flakes is good for you as long as they haven't been overcooked.
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