[Sca-cooks] cast iron pans

[Susan Lin]

yes.  You can reseason (and should periodically) - there are many you-tube
videos on how to do it.  We have a large collection of cast iron pans and
periodically reseason them.
Do not use them to make potstickers - my husband killed or has nearly
killed one of my pans by using it for potstickers - the shock of adding the
water to steam them is cracking the cast iron.

Shoshanah

On Wed, Apr 10, 2019 at 2:27 PM Galefridus Peregrinus <
galefridus at optimum.net> wrote:

> We keep kosher. I had a lovely well-seasoned pan that I took with me to
> one of my earlier Pennsics. Someone borrowed it to fry bacon, so to render
> it kosher again I had to burn off the coating. It took a fair bit of work,
> I managed to sort of restore it. PITA, though.
>
> — Galefridus
>
> > I have a question about cast iron pans.? I have my grandmother's pans,
> > which had quite a thick black layer on them.? Sadly, I put them them in
> > the broiler drawer when I needed space one day and forgot to take them
> > out when I turned the oven on.? The seasoning nearly all cracked and
> > fell away.
> >
> > I assume I can just scrape off the remaining bits and season from
> scratch?
> >
> > Sadly, Katherine
>
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