[Sca-cooks] Advice on cleaning deep frying pots

[Susan Fox-Davis]

I'm not sure what the point of that is.  The shi-shi snobs who would buy such a thing
probably have clueless maids who scrub out all their pots with soap and let them air-dry,
like mine just did.  *Argh!*  Time to break out the shortening and BBQ and re-season.

Annoyed, Selene C.

johnna holloway wrote:

> An article in the Detroit News this am mentioned that Lodge is going to
> offer Lodge Logic a new line of cast ironware that is pre-seasoned.
> Williams-Sonoma will be carrying it.
>
> Johnna Holloway   Johnnae llyn Lewis
>
> Dan Phelps wrote:>
> > Was written:
> > > > Putting the black iron pot in the bottom of the wood burn pile usually
> > > works. Every thing burns off and you just have to season the pot as if it
> > > was new.>
> > My recommendation:>
> > Make sure that none of the wood in the burn pile is rot resistant chemically
> > treated lumber.  Nasty metals IIRC are given off when they are burned.> Daniel Raoul
> _______________________________________________