Cast Iron

I feel your pain. I once did some volunteer demo cooking at a historic site, where a replica kitchen was stocked with a large collection of vintage CI. I actually used some of it to make food to share w visitors, which required me to thoroughly scrub off several year's worth of dirt and grime crusted into the grease slathered onto the pans in name of protection. The self-appointed cast iron guardian freaked out, claimed I was ruining historic objects, etc. The site coordinator actually told me I would need to meet with him to review "cast iron care" before I could cook in "his" pots. I laughed, pointed out that none of said pans were rare, or indeed even antiques, and quit volunteering at the site.

Those CI people are crazy to the bone. I've used uncoated CI my whole life, and I own pots from a 5 gal chaudiere to a 4" skillet. I use soap when necessary and re-season as required. It's cast iron, people, not a Faberge egg!

That's just bizarre.

quote:

---

People somehow, assume every dish after will taste like dish soap.

---

I guess it might, if you don't scrub and rinse properly, or used a disgusting soap stinking of fruit and flowers. Rancid caked on grease is not the same thing as "seasoning".

I've got a roughish, newer CI pan that I'd like to blast into ultra-smoothness.

What was even odder was that I did this to MY pot. I own the f-ing thing and they have declared me unworthy of such an item. I had half a mind to continue posting as many pictures of cast iron with soap until they banned me.

Post a picture of the cast iron.

And this board has its fair share of cast iron gestapo.

If you want to see a real hoarding collector look at Davis Love III.

Garden and Gun

Here is a question that sorta speaks partially to my ignorance

What’s the point of seasoning a pan with oil if the first thing I always End up doing is putting oil in the pan? Does it preserve the cast iron better? That’s what I had Assumed

That baw has a problem.