permaculture

[David Muhl <dmuhl65@yahoo.com>]

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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