From owner-eat-l@ipe.cc.vt.edu Wed May 31 04:44:14 1995 Return-Path: Received: from ipe.cc.vt.edu by mail.netcom.com (8.6.12/Netcom) id EAA24887; Wed, 31 May 1995 04:43:45 -0700 Received: from ipe.cc.vt.edu (listserv@ipe.cc.vt.edu [128.173.4.8]) by ipe.cc.vt.edu (8.6.12/8.6.12) with SMTP id HAA49059; Wed, 31 May 1995 07:38:37 -0400 Received: from LISTSERV.VT.EDU by LISTSERV.VT.EDU (LISTSERV-TCP/IP release 1.8b) with spool id 1288 for EAT-L@LISTSERV.VT.EDU; Wed, 31 May 1995 07:38:25 -0400 Received: from usia.gov (XGATE.USIA.GOV [198.67.64.2]) by ipe.cc.vt.edu (8.6.12/8.6.12) with SMTP id HAA07810 for ; Wed, 31 May 1995 07:38:24 -0400 Received: from NetWare MHS (SMF70) by usia.gov via XGATE 3.01.b16C MHS to SMTP Gateway; Wed, 31 May 95 07:40:58 -0500 X-mailer: XGATE 3.01.b16C MHS to SMTP Gateway Message-ID: Date: Wed, 31 May 1995 07:37:34 -0400 Reply-To: "Butts, Diane" Sender: Foodlore/Recipe Exchange From: "Butts, Diane" Organization: USIA Subject: cast iron skillets Comments: To: Foodlore/Recipe Exchange To: Multiple recipients of list EAT-L In-Reply-To: Status: RO What's the best way to clean a cast iron skillet if you can't use soap? Also, what's the biggest difference cooking with cast iron - does the food taste better?? I'm thinking specifically of fried chicken and fish. Thanks. ****************************** Diane Butts phone: 202-501-7117 fax: 202-501-6093 Internet E-mail: dbutts@usia.gov ******************************** From owner-eat-l@ipe.cc.vt.edu Wed May 31 06:59:08 1995 Return-Path: Received: from ipe.cc.vt.edu by netcom19.netcom.com (8.6.12/Netcom) id GAA08450; Wed, 31 May 1995 06:59:07 -0700 Received: from ipe.cc.vt.edu (listserv@ipe.cc.vt.edu [128.173.4.8]) by ipe.cc.vt.edu (8.6.12/8.6.12) with SMTP id JAA68185; Wed, 31 May 1995 09:52:23 -0400 Received: from LISTSERV.VT.EDU by LISTSERV.VT.EDU (LISTSERV-TCP/IP release 1.8b) with spool id 2332 for EAT-L@LISTSERV.VT.EDU; Wed, 31 May 1995 09:52:16 -0400 Received: from axp14.ams.org (AXP14.AMS.ORG [130.44.1.14]) by ipe.cc.vt.edu (8.6.12/8.6.12) with ESMTP id JAA12091 for ; Wed, 31 May 1995 09:52:14 -0400 Received: from AXP14.AMS.ORG by AXP14.AMS.ORG (PMDF V4.3-10 #7286) id <01HR5CF4HLCW0000N1@AXP14.AMS.ORG>; Wed, 31 May 1995 09:52:09 -0500 (EST) MIME-version: 1.0 Content-type: TEXT/PLAIN; CHARSET=US-ASCII Content-transfer-encoding: 7BIT Mail-System-Version: Message-ID: <801928328.942969.MLW@MATH.AMS.ORG> Date: Wed, 31 May 1995 09:52:08 -0400 Reply-To: "Maxine L. Wolfson" Sender: Foodlore/Recipe Exchange From: "Maxine L. Wolfson" Subject: Re: cast iron skillets Comments: To: "Butts, Diane" Comments: cc: Multiple recipients of list EAT-L To: Multiple recipients of list EAT-L In-Reply-To: Status: RO >What's the best way to clean a cast iron skillet if you can't use soap? >Also, what's the biggest difference cooking with cast iron - does the >food taste better?? I'm thinking specifically of fried chicken and fish. > Thanks. The way to clean a cast iron skillet is to use hot water and a non-soap scouring pad. I use a plastic scrubbie, because I get too energetic with the metal and can deseason a pan in one washing. The main reason to cook with cast iron is that it holds the heat and spreads it very well. When frying, this means that you will not have bad hot spots, and also, since the pan is "oiled", food doesn't stick too badly. If you make tomato sauce or other acidic foods in cast iron, there is a small, and I am told significant, increase in the iron content, although a chemist and or a nutritionist would have to get pretty scientific for me to believe that this would help boost your hemoglobin... maxine in ri From owner-eat-l@ipe.cc.vt.edu Wed May 31 07:35:52 1995 Return-Path: Received: from ipe.cc.vt.edu by mail.netcom.com (8.6.12/Netcom) id HAA15387; Wed, 31 May 1995 07:35:51 -0700 Received: from ipe.cc.vt.edu (listserv@ipe.cc.vt.edu [128.173.4.8]) by ipe.cc.vt.edu (8.6.12/8.6.12) with SMTP id KAA02771; Wed, 31 May 1995 10:26:12 -0400 Received: from LISTSERV.VT.EDU by LISTSERV.VT.EDU (LISTSERV-TCP/IP release 1.8b) with spool id 2699 for EAT-L@LISTSERV.VT.EDU; Wed, 31 May 1995 10:26:05 -0400 Received: from CUNYVM.CUNY.EDU (cunyvm.cuny.edu [128.228.1.2]) by ipe.cc.vt.edu (8.6.12/8.6.12) with SMTP id KAA19376 for ; Wed, 31 May 1995 10:26:03 -0400 Received: from CMS.CC.WAYNE.EDU by CUNYVM.CUNY.EDU (IBM VM SMTP V2R2) with BSMTP id 4809; Wed, 31 May 95 10:24:57 EDT Received: from WAYNEST1 (NJE origin JHALAPI@WAYNEST1) by CMS.CC.WAYNE.EDU (LMail V1.2a/1.8a) with BSMTP id 1187; Wed, 31 May 1995 10:22:00 -0400 Received: from WAYNEST1 (NJE origin SMTP@WAYNEST1) by CMS.CC.WAYNE.EDU (LMail V1.2a/1.8a) with BSMTP id 0293; Wed, 31 May 1995 09:53:25 -0400 Received: from ipe.cc.vt.edu by CMS.CC.WAYNE.EDU (IBM VM SMTP V2R2) with TCP; Wed, 31 May 95 09:53:24 EDT Received: from ipe.cc.vt.edu (listserv@ipe.cc.vt.edu [128.173.4.8]) by ipe.cc.vt.edu (8.6.12/8.6.12) with SMTP id JAA68185; Wed, 31 May 1995 09:52:23 -0400 Received: from LISTSERV.VT.EDU by LISTSERV.VT.EDU (LISTSERV-TCP/IP release 1.8b) with spool id 2332 for EAT-L@LISTSERV.VT.EDU; Wed, 31 May 1995 09:52:16 -0400 Received: from axp14.ams.org (AXP14.AMS.ORG [130.44.1.14]) by ipe.cc.vt.edu (8.6.12/8.6.12) with ESMTP id JAA12091 for ; Wed, 31 May 1995 09:52:14 -0400 Received: from AXP14.AMS.ORG by AXP14.AMS.ORG (PMDF V4.3-10 #7286) id <01HR5CF4HLCW0000N1@AXP14.AMS.ORG>; Wed, 31 May 1995 09:52:09 -0500 (EST) MIME-version: 1.0 Content-type: TEXT/PLAIN; CHARSET=US-ASCII Content-transfer-encoding: 7BIT Mail-System-Version: Message-ID: <199505311426.KAA19376@ipe.cc.vt.edu> Date: Wed, 31 May 1995 09:57:10 EDT Reply-To: "Maxine L. Wolfson" Sender: Foodlore/Recipe Exchange Comments: To: "Butts, Diane" Comments: cc: Multiple recipients of list EAT-L Comments: Resent-From: June Comments: Originally-From: "Maxine L. Wolfson" From: June Subject: Re: cast iron skillets Comments: To: eat-l@ipe.cc.vt.edu To: Multiple recipients of list EAT-L In-Reply-To: Status: RO My family has used iron skillets for as long as I have remembered and we have always just washed them as we do other pots and pans. But as others have mentioned, we avoid using a heavy scouring pad. My Mom always made us put them back on the stove (low heat) for a couple of minutes to make sure they were completely dry before putting away. My two cents! June Halapir Enrollment Systems Wayne State University Detroit, MI jhalapi@cms.cc.wayne.edu ----------------------------Original message---------------------------- >What's the best way to clean a cast iron skillet if you can't use soap? >Also, what's the biggest difference cooking with cast iron - does the >food taste better?? I'm thinking specifically of fried chicken and fish. > Thanks. The way to clean a cast iron skillet is to use hot water and a non-soap scouring pad. I use a plastic scrubbie, because I get too energetic with the metal and can deseason a pan in one washing. The main reason to cook with cast iron is that it holds the heat and spreads it very well. When frying, this means that you will not have bad hot spots, and also, since the pan is "oiled", food doesn't stick too badly. If you make tomato sauce or other acidic foods in cast iron, there is a small, and I am told significant, increase in the iron content, although a chemist and or a nutritionist would have to get pretty scientific for me to believe that this would help boost your hemoglobin... maxine in ri