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Old 05-23-2005, 01:06 PM   #11
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Oh no! Well, I hope the sun is out where you are. Open all the door and windows and turn on all the fans. Have a good day luvs.

I think I might like your mom.
She sounds pretty darn cool.
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Old 05-23-2005, 01:06 PM   #12
 
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I hate to say 'I told you so' ....... naw CC, quit lying!

I am enjoying myself.
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Old 05-23-2005, 01:13 PM   #13
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lol, guys.
i opened the windows and stuff, pds, and the smoke is clearing.
you'd like my Mom, i think. she is a sweetheart. just don't get her house dirty!
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Old 05-30-2005, 12:32 PM   #14
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Anyway not to have any smokes and still have a good seasoning?

My oven is not working. If I should borrow someone's oven, I don't want to fill their home with smoke.

Also, how long is the seasoning? No one here has mentioned at all!

BTW: Wouldn't the heat in the oven somewhat melt the handle? Many are made of plastic.

And those that comes with a black coating, wouldn't it cause some kind of chemical to be released if heated in an oven?
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Old 05-30-2005, 12:34 PM   #15
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cyberian, try doing it outside on your BBQ. When it is smoking, then you usually leave it for a few minutes. I have never timed mine.
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Old 05-30-2005, 12:36 PM   #16
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Quote:
Originally Posted by choclatechef
Then you will hear a dreadful ping, and your pan is done for.
And THEN you will hear sobs from the chef!
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Old 05-30-2005, 12:40 PM   #17
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I edited my post if you didn't notice. See if you can help me in the addition questions. Or the next person can pick it up.

I don't have a BBQ. Neither do people I know. And I don't see how a pan can fit into a BBQ. Unless it is those large family size ones.

Anymore ideas?
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Old 05-30-2005, 12:43 PM   #18
 
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Quote:
Originally Posted by Alix
And THEN you will hear sobs from the chef!
You aint kidding!
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Old 05-30-2005, 01:55 PM   #19
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Quote:
Originally Posted by cyberian
Anyway not to have any smokes and still have a good seasoning?
I actually have never had any problem with smoke when I season my cast iron pans. Just don't open the oven door and you should be fine. Just as a precaution you can turn on the exhaust fan on the stove and crack a window just a bit.


Quote:
Originally Posted by cyberian
Also, how long is the seasoning? No one here has mentioned at all!
I am not exactly sure what you mean by this. Are you asking how long the seasoning process takes or how long the seasoning stays on the pan or something altogether different? If you are asking how long the process takes then that depends. The method I use you bake the pan for an hour (coated in Crisco) and then turn of the heat and leave the pan in there overnight. If you are asking how long the seasoning stays on the pan, that also depends. It depends on how you treat your pan. The seasoning can stay on a pan forever. There are people who have cast iron pans that are over 100 years old and have a very good seasoning. The more you use the pan the better the seasoning becomes, just don't use soap on it because the seasoning is just fat that is baked into the pan and soap will get rid of the fat thus getting rid of the seasoning.

Quote:
Originally Posted by cyberian
BTW: Wouldn't the heat in the oven somewhat melt the handle? Many are made of plastic.

And those that comes with a black coating, wouldn't it cause some kind of chemical to be released if heated in an oven?
These pans that you are mentioning are NOT cast iron pans. Cast iron pans are ALL cast iron. There is no plastic and not coating. Those pans with plastic handles and black coating do not need to be seasoned. They are ready to use right out of the box. The black coating sounds like it is probably a non stick coating.

Click Here for a very informative page about cast iron care and seasoning. This page is the Lodge Cast Iron page. Lodge is the best known and most respected Cast iron manufacturer in the USA. This page will give you step by step instructions with pictures on how to season and take care of your cast iron pan.

Click Here to see a picture of what a cast iron pan will look like when you buy it at the store.
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Old 05-31-2005, 04:40 PM   #20
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Those pans don't look very ideal for pao'ing. I frequently cook fried rice.

So am I limited to a (iron-casted) wok?

If so, which large store department will I be able to find an iron-casted wok?

I will no doubt be able to find one in Chinatown, but I don't like walking around looking for which stores have it and which don't. I am the walk-in-walk-out type; taking the time to shop is not my thing.
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