[Sca-cooks] re: Advice on cleaning deep frying pots

[Susan Fox-Davis]

I could use some advice.  I have two big cast-iron dutch ovens with entirely
burnt-on surfaces.  I got delayed at war HQ while dinner was cooking in the
embers.  The middle was still tasty enough and that's what we ate, but it's
going to be a difficult process.  I'm thinking of going the soaking and
wire-bruch route, then re-seasoning the whole things.  Sigh.  Advice please?

Selene Colfox

Nick Sasso wrote:

> ----- Original Message -----
> From: "Bonne de Traquair" <oftraquair at yahoo.com>
> I guess the thing is, those of us who are cast-iron washers are washing
> just enough to wash off the current layer of surface oil, along with
> whatever flavorings it contains, but not leaving it in contact with the
> soap long enough to damage the oil in the pores or for soap to seep into
> the pores.  Less than a minute.  A soapy rinse.  Never a soak in soap.
> At one point began practicing the non-washing of cast iron, but I found
> that everything tasted like rancid oil, so I went back to the method I'd
> always known.>>>>
>
> Firstly, I would never presume to tell folks to stop using soap.
> secondly, I dislike the soapy film that occurs when soap is used on a
> poorly seasoned pan . . . that would likely be a LOT of home seasoned
> ones . . . as it lingers in the pours as mentioned.
>
> For those items that leave a strong flavor I don't want to linger, I
> use oil and a little salt to absorb the top layer and abrade it down a
> little.  A paper towl then used to wipe out the oil, and hot water rinse
> with clean sponge, if desired, has kept my stuff very clean.  I also
> would recommend two skillets if the flavorsare very off-putting:  one
> for sweets and one for savories.
>
> pacem et bonum,
> niccolo difrancesco