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Old 04-19-2008, 11:43 PM   #11
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Okay I understand now.

Thanks alot!!
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Old 04-19-2008, 11:45 PM   #12
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yea, I understand now too!! LOL.

Thank you Katie!
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Old 04-19-2008, 11:46 PM   #13
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lol yes, thank you Katie!
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Old 04-20-2008, 12:50 AM   #14
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It might also have smoked if there was a protective "film" put on it to
prevent it from rusting.

I would give it a really good scrubbing in hot hot soapy water, rinse
and dry well.

Then proceed with the seasoning. The "non stick" surface will build up with
use. Wash with hot water, avoid soap, dry well.

I like to rub my cast iron down with a very light coat of oil after each use.
I slightly heat them on the stove after washing, to dry them, then oil it.
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Old 04-20-2008, 01:33 AM   #15
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I "dry" mine by placing on the burner and heat until all water is gone. I take a paper towel and rub the inside AND outside with some lard to keep from rusting.
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Old 04-20-2008, 08:45 AM   #16
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Ok, time for a lecture. Cast iron is made of iron (can I say anything more obvious?). When iron comes into contact with oxygen, it will combine with that oxygen and create iron-oxide (rust). This is the most stable form for iron. As a point of fact, iron ore is actually iron oxide and must be treated to remove the oxides giving us the iron for all ferric products. Where the water comes in is that water is a great electrolyte. That is, it acts as a conduit for electrical energy. Place a little water on iron and it allows the conbination of the oxygen from the air and the cast iron, resulting in rust.

The seasoning we create on all surfaces of cast iron act as a hermetic seal against air and water coming into contact with the base metal. And since it is carbon based (very slippery stuff, that carbon), it makes the metal stick resistant as well. It also protects the metal from contact with acidic an alkali ingredients, i.e. tomao sauce, baking soda. Acids and alkalies both make great electrolytes, allowing the transfer of electrons through the material, again causing corrosion.

Ever wonder why tomato sauce cooked in cast iron tastes like iron? It's because the acidic tomato sauce leaches ferric ions from the bas metal. If a cast iron pan is seasoned correctly, you can cook anything in it without fear of metalic flavors in you food, because you've protected the pan from contact with the food through the pan seasoning.

I have a problem with using cast iron grilling pans in the house. When heated sufficiently to give meats a great sear, and hence, great flavor, they smoke up the house like crazy. I only use my c.i. gill pans when I'm cooking outdoors, say on a campfire, where the resultant smoke does not create problems, and in fact, helps flavor the food.

There. The lecture is over. Recess time. Go play, kids.

Seeeeeeeeya; Goodweed of the North
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Old 04-20-2008, 10:57 AM   #17
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Looks like there's a little spout on the side? Nice touch. Is there a brand or symbol on the bottom?
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Old 04-20-2008, 09:20 PM   #18
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All it says on the bottom is "invitations" and made in china..

Thanks everybody for the help!
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Old 04-20-2008, 09:44 PM   #19
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I am going to go hide in shame now over how I treat my cast iron, and before any of you get the idea to thwack me upside the head for it!
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Old 04-21-2008, 09:10 AM   #20
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Quote:
Originally Posted by beginner_chef View Post
All it says on the bottom is "invitations" and made in china..

Thanks everybody for the help!
I found an old set in my Mothers basement that was supposed to be my Fathers CI from way back when. They were all rusty and junk. A little elbow grease, now they are as non-stick as any teflon pan. Just says China on the bottom.
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