From wheaton.p@gmail.com Sat Oct 2 11:29:17 2010Return-Path: <wheaton.p@gmail.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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