[Sca-cooks] re: Advice on cleaning deep frying pots
Susan Fox-Davis
selene at earthlink.net
Mon Oct 28 08:44:26 PST 2002
Thanks hon. What we wound up doing was to have Super-Maid scrub it out with steel
wool and re-season entirely. Will print out and keep that file in on the Cast Iron
shelf for future reference though!
Bless you, Selene C.
Stefan li Rous wrote:
> Hmmm. I just noticed this didn't get sent out. It's a bit late now, but just
> in case anyone might find it useful, here it is.
> Selene Colfox asked:
> > 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?
>
> Take a look through this file in the FOOD_UTENSILS section of the Florilegium:
> iron-pot-care-msg (22K) 2/ 1/00 Seasoning and caring for iron pots and
> skillets.
>
> Stefan
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