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Old 08-06-2009, 10:20 PM   #11
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Thank you celia for that great explanation :)
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Old 08-06-2009, 10:57 PM   #12
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Once again, very important that you don't use soap or scourers once it has been seasoned. If hot water and a stiff brush won't get it clean, use a little kosher salt and that brush. Cast iron, and carbon steel (woks, and Lyon pans, some crepe pans) use the same techniques.

I do like to give mine a little wipe with oil ewvery now and then as I don't use mine daily. (I am a pan junkie and couldn't use all pans each day if I tried!)
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Old 08-07-2009, 12:07 AM   #13
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Quote:
Originally Posted by Robo410 View Post
Once again, very important that you don't use soap or scourers once it has been seasoned. If hot water and a stiff brush won't get it clean, use a little kosher salt and that brush. Cast iron, and carbon steel (woks, and Lyon pans, some crepe pans) use the same techniques.

I do like to give mine a little wipe with oil ewvery now and then as I don't use mine daily. (I am a pan junkie and couldn't use all pans each day if I tried!)
I'm just a cast iron junkie. I use mine every day, and even use it for things it probably shouldn't be used for (like Paella, for example...)
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