[Sca-cooks] Dutch oven question

[Elaine Koogler]

I can attest to this.  I have seasoned iron frying pans and my steel wok
which haven't seen steel wool or soap in many years...and they are almost
non-stick!  I usually take them with me to Pennsic, and folks in our camp
know that they are free to use them, but....if they come within a mile of
any of these pans with either soap or steel wool, their lives are forfeit!
BTW, to clean off stuck-on stuff, you can scrub with salt and oil...works
like a charm.

Kiri

"Mark.S Harris" wrote:

> Micaylah replied to my comments with:
> > > Just in case someone, especially someone new to cooking on cast iron
> > > cookware, rushes out to buy this set, please remember that these do
> > need
> > > to be 'seasoned' before their initial use.
> >
> > I also store my cast iron "seasoned". I bought a little pump atomizer
> > that holds oil and spray my stuff after each use. Its good to get into
> > all the little corners and crannies.
>
> I like the idea of using the little pump atomizer to apply the oil.
>
> However, just to clarify this, while simply spraying a layer of oil
> on to iron cookware will help protect it from rusting, that is not
> the same as "seasoning" it. Seasoning an iron pot requires both the
> application of a layer of oil and heat to create a protective, organic
> layer similar to other factory applied non-stick polymer layers. If
> properly cared for (ie: no cleaning with steel wool and soap) this
> layer improves with time and repeated seasoning.
>
> Stefan li Rous
> stefan at texas.net
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