Hi All I do something similar to Jerry Durand. I use a le creuset cast iron lined with glass/ceramic that is not unlike non-stick. It's expensive but last forever. I seasoned it with lard in a slow oven 175' for about 3 to 4 hours. Decant the lard out and let the pan cool - see YouTube. I get rid of the remainder w a paper towel or rag. After I cook in it and the pan has cooled, I scrape out the big bits with a wooden spoon then use table salt as an abrasive and a rag to get rid of the rest. Rinse in cold water and put away til next time. No detergent or soap. It works. Oh, and I cook over a lower heat to prevent scorch. Liked this thread. I'm not using aluminum any more. Joe Robinson
Sent from my iPhone > On May 31, 2016, at 7:17 PM, Jerry Durand <[email protected]> wrote: > > I thought I should expand on this since the concept of cast iron seems > foreign to many modern people. > > Never, ever use soap/detergent! > > You clean with a stainless scrubby ball (get from most grocery or hardware > stores for $1 or two) and warm to hot water. Dry completely and put away. > > New cast iron (even pre-seasoned) needs to be fully seasoned, you can either > do this by just using it with a little extra oil/fat in it or do it all at > once by baking in oil. You can find instructions on the web. > > No soap! > >> On 05/31/2016 09:08 AM, Jerry Durand wrote: >> Seasoned cast iron. Best non-stick ever if you take care of it (like not >> washing the seasoning off). > > -- > Jerry Durand, Durand Interstellar, Inc. www.interstellar.com > tel: +1 408 356-3886, USA toll free: 1 866 356-3886 > Skype: jerrydurand
