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permaculture - Re: [permaculture] cast iron cleanup tip

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  • From: David Muhl <dmuhl65@yahoo.com>
  • To: permaculture <permaculture@lists.ibiblio.org>
  • Subject: Re: [permaculture] cast iron cleanup tip
  • Date: Sat, 11 Sep 2010 18:47:19 -0700 (PDT)

I was speaking with a chef once about taking care of the patina formed by
seasoning a cast iron skillet. They mentioned that a person should avoid
cooking tomatoes (or tomato-based sauces) in them, as the acidity of the
tomatoes will eat away the patina over time. I haven't read any more about
it...just took their word for it...so...food for thought!

BTW, if you can find an old cast iron skillet at a rummage sale or
second-hand store, and it says Griswold on the bottom, BUY IT! Supposedly
the metal was of a much higher quality from these older skillets, and they
can sell for about $100 today.

Dave

--- On Sat, 9/11/10, paul wheaton <paul@richsoil.com> wrote:

> From: paul wheaton <paul@richsoil.com>
> Subject: [permaculture] cast iron cleanup tip
> To: "permaculture" <permaculture@lists.ibiblio.org>
> Date: Saturday, September 11, 2010, 9:50 AM
> With a little knowledge, a cast iron
> skillet can generally be as
> non-stick as teflon.  Unlike teflon, a cast iron
> skillet can last
> hundreds of years.
>
> I made this new video to show cleanup when things get
> really petrified on
>
>     http://www.youtube.com/paulwheaton12#p/u/0/npWOnXZAFLY
>
> My full article on using a cast iron skillet is at
>
>     http://www.richsoil.com/cast-iron.jsp
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