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Old 02-04-2009, 05:30 PM   #21
Executive Chef
Join Date: Oct 2007
Location: Mooresville, NC
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I just bought my collection of CI and nowhere does it say to not use water, as a matter of fact water is recommended to remove the crud.

My dad's CI is 50 years old and he uses water after every use. Crud is not seasoning. I know from using stones that leaving the crud on can be very damaging to the equipment. Go ahead and use very hot water on you CI and then add some vegetable oil to the pan after it's dry.

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Old 02-05-2009, 05:45 PM   #22
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Join Date: Nov 2008
Posts: 53
A bench scraper and pastry scraper are the same thing I think, but afaik, it's just called a bench scraper.

I haven't experienced damaging the seasoning on my cast iron so if you're careful you should be fine. :)

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Old 02-06-2009, 08:10 AM   #23
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Location: Eastern Long Island, New York
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I used to see a lot of griddle cooks at diners and luncheonettes clean their griddles using a scraper and a block of rottenstone. Haven't seen rottenstone in block form for many years.
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Old 02-14-2009, 12:13 AM   #24
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Location: CA
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I use hot water and NEVER any soap, but I scrub the heck out of it with a dish washer hand scrubber.
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Old 02-14-2009, 11:15 AM   #25
Join Date: Jan 2008
Location: Tucson
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I put the gunky pan filled with a few inches of water onto the stove and set to a boil. Then I dump out the water and pour Kosher salt into the hot pan and use a paper towel to scrape the gunk off. A wipe with an oily paper towel and you are good to go.


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