[Sca-cooks] Dutch oven question

[ruadh]

I have a cast iron wok, and its "treated" too. Don't have to worry about
heat loss when I throw in a side of cow. Found it while wander around some
Mall store. I'll report of I find it again [ since Olwen asked].  Ru

----- Original Message -----
From: "Elaine Koogler" <ekoogler at chesapeake.net>
To: <sca-cooks at ansteorra.org>
Sent: Wednesday, July 11, 2001 3:33 PM
Subject: Re: [Sca-cooks] Dutch oven question


> 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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